smoked duck

I smoke wild ducks all the time.You have a domestic bird, I guess, but here's my method. I use a Brinkman water smoker with charcoal and pecan wood. I rub the bird with olive oil and then I season with Tony's and paprika. I put some onion and fruit(apple, orange, satsuma...what ever I have)in the cavity. I season the water pan contents with the same stuff plus a few garlic cloves and some Worchestershire sauce, lemon if I have it...you get the picture. I cook the birds 'till med. rare. Last time that only took about 1.5 hours over a hot fire. You can't mess it up unless you cook it too long. Cavender's Greek seasoning or a bit of Lemon Pepper is good , too.Have fun...drink a few beers and smoke that MF'R.