Ducks are unlike chickens when it comes to cooking, because ducks tend to have higher amounts of body fat and a more distinctive flavor. Finding a quality duck is important when considering making a whole smoked duck for a meal. Smoking a whole duck takes longer than cooking it in the oven, because the smoker cooks foods at a lower temperature than a regular oven.
Things You'll Need
- 4-lb. whole duck
- Charcoal briquettes
- Apple or cherry wood chips
- Drip pan
- Grilling tongs
- Meat thermometer
Brine the duck in the refrigerator for 12 to 24 hours before cooking.
Soak your wood chips in water for 10 to 15 minutes to avoid fire when you place them on the hot charcoal briquettes.
Place the charcoal briquettes into your smoker, and ignite them using lighter fluid. The briquettes should be red-hot and covered in ash before they are ready to cook the duck.
Put the drip pan into the smoker, and arrange the briquettes around the edge of the pan using a pair of long tongs. Put the wood chips on top of the briquettes.
Position the duck in the smoker directly above the drip pan.
Allow the duck to cook for 4 to 6 hours or until an internal temperature of 165°F is reached. Use a meat thermometer to check the thickest parts of the duck, such as the breast and the legs.