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Ducks on a smoker (updated)
Posted on 4/19/17 at 11:25 am
Posted on 4/19/17 at 11:25 am
You guys think I need to splay them, or just let them ride whole?
This post was edited on 4/20/17 at 1:03 pm
7
Posted on 4/19/17 at 11:26 am to Canuck Tiger
I'd keep them whole so they don't dry out.
Posted on 4/19/17 at 12:00 pm to J Murdah
What he said...and don't overcook....med rare is where it's at.
Posted on 4/19/17 at 12:02 pm to Canuck Tiger
I have never done ducks on a smoker but specklebelly geese is phenomenal, just dont overcook I take geese off at about 145 degrees
Posted on 4/19/17 at 12:16 pm to Tigerpaw123
It wont take long to get that smoke flavor. I agree take them off early and if you have to put them on a rack like a turkey, cover and finish in the oven.
How much does each duck weigh? 4 lb?
How much does each duck weigh? 4 lb?
Posted on 4/19/17 at 12:48 pm to Canuck Tiger
can you post pics after smoking them
Posted on 4/19/17 at 1:04 pm to Canuck Tiger
Wild or farm-raised ducks? There is a tremendous difference in how to treat them.
Posted on 4/19/17 at 1:11 pm to Twenty 49
Sorry I had to step out. At the moment all I know is someone gave my wife 2 ducks because they didn't have freezer space for them. I'll get full details when I get home and reply
Posted on 4/19/17 at 1:52 pm to Canuck Tiger
Can't imagine they would be bigger than a chicken fryer. I smoke them all the time for about 5 hours. A duck I might go half that.
Posted on 4/19/17 at 1:56 pm to J Murdah
Our chickens are always 8lb monsters we get from Hudderites; I have to splay them to smoke. These should be simpler than that then
Posted on 4/19/17 at 2:00 pm to Canuck Tiger
If you brine and spatchcock them they will smoke faster, couple strips of bacon on the breasts won't hurt.
Posted on 4/19/17 at 2:02 pm to Canuck Tiger
DP
This post was edited on 4/19/17 at 2:04 pm
Posted on 4/19/17 at 4:34 pm to tirebiter
I think they're farm raised but not commercial
Posted on 4/19/17 at 4:45 pm to Canuck Tiger
shove some onion and apple up in the cavity
Posted on 4/20/17 at 12:56 pm to Babewinkelman
Thanks guys. I have them and two pork butts going at 225 now. Shaping up to be a great day
Posted on 4/20/17 at 4:05 pm to Canuck Tiger
Pulled it off at 145F on the breast. Making mac and cheese now and I'll crisp the skin right before we eat at 500 in the stove for 3-4 mins.
Posted on 4/20/17 at 4:55 pm to Canuck Tiger
Those look like big ducks.
I love duck.
I love duck.
Posted on 4/20/17 at 6:20 pm to Chucktown_Badger
So good
Posted on 4/20/17 at 7:20 pm to J Murdah
quote:
I'd keep them whole so they don't dry out.
If you spatchcock them, they're more likely to cook evenly so they're be less likely dry out.
OP use a meat thermometer and you'll be good. Smoked duck sounds awesome.
Posted on 4/20/17 at 9:58 pm to Canuck Tiger
Thems chickens dogg......
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