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Smoker Help - Duck
Posted on 8/29/11 at 3:13 pm
Posted on 8/29/11 at 3:13 pm
Looking to smoke some wood ducks for the game this week. What type of wood do you recommend? TIA
2
Posted on 8/29/11 at 3:21 pm to Big_Al_316
Pecan. Smoking ducks just to straight up eat (not in a gumbo or something) has always been tricky for me. I usually get them too dry. I would brine em for sure..
Posted on 8/29/11 at 3:21 pm to Big_Al_316
Apple or Cherry is always good
Posted on 8/29/11 at 3:29 pm to LSUballs
quote:And pull it at med rare to rare. Do not overcook.
Pecan
Posted on 8/29/11 at 3:35 pm to LSUballs
quote:In all my years of trying to smoke ducks and speckle bellies, I have never mastered this. Finally just gave up.
I usually get them too dry.
Posted on 8/29/11 at 3:52 pm to Count Chocula
A teal will be done in an hour...a whole duck in about 2. "done" being med rare to rare.
Posted on 8/29/11 at 4:16 pm to OTIS2
I guess that's my problem. When I think of smoking something, I'm thinking of a several hour affair.
Posted on 8/29/11 at 4:37 pm to LSUballs
Ducks get done...and overdone...very quickly on a smoker. But, when you get them to med rare, this is one onf the very best ways to cook duck.
Posted on 8/29/11 at 4:57 pm to OTIS2
Thanks, what temperature should I try to maintain?
Posted on 8/29/11 at 4:58 pm to Big_Al_316
quote:Call his bluff!
Thanks, what temperature should I try to maintain?
Posted on 8/29/11 at 4:59 pm to Big_Al_316
quote:I've usually used a water smoker that reads "Ideal"...
what temperature should I try to maintain?
. I'd go at no higher than 225.
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