How to Smoke a Whole Duck


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.

How to Smoke a Whole Duck
(Alexandra Cosentino/Demand Media)

Things You'll Need

  • 4-lb. whole duck
  • Brine
  • Charcoal briquettes
  • Apple or cherry wood chips
  • Drip pan
  • Grilling tongs
  • Meat thermometer
Step 1

Brine the duck in the refrigerator for 12 to 24 hours before cooking.

Alexandra Cosentino/Demand Media
Step 2

Soak your wood chips in water for 10 to 15 minutes to avoid fire when you place them on the hot charcoal briquettes.

Alexandra Cosentino/Demand Media
Step 3

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.

Alexandra Cosentino/Demand Media
Step 4

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.

Alexandra Cosentino/Demand Media
Step 5

Position the duck in the smoker directly above the drip pan.

Alexandra Cosentino/Demand Media
Step 6

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.

Alexandra Cosentino/Demand Media

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