jc
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Posts: 1
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Post by jc on Oct 22, 2012 12:23:00 GMT -5
Has anyone ever tried grilling a whole duck using the smokenator? I'd welcome any tips on the endeavor such as cooking time, temp., etc. Thanks.
JC
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Post by ncsmoker on Jan 23, 2013 18:34:23 GMT -5
Sorry for the late response but I just joined today. Grilling a duck can be a delicous endeavor. First since duck is a very fatty beast make sure you set up a drip pan under it. You will have to score or poke the breast and other areas where the fat areas are to allow it to release the fat. Now rub it with your favorite spice or herb rub and stuff the cavity with herbs and citrus.
For smoking I really like Cherry chunks. Set up your smokenator for about 4 hrs of use at high heat. You won't use this much but we want to be sure to be able to maintain a fairly high heat. Now bring your Weber up to 300 degrees at the grill level. We need this to melt the fat from the duck. Plan to for a 2 hr cook time. Check after 1.5 hours in the heavy thigh area. it should read 160. Depending on your preference duck can be cooked a little rarer than chicken.
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