The Texas BBQ Forum

Hey guys-
Try as I might, I can’t control low temps on my OK Joe’s Highland. But around the 300- 350 degree area I’m a star and my chickens, turkey breasts and whole turkeys turn out perfectly.

I’m gonna try a whole duck in a few days and I have a few recipes in mind, possibly a Hoisin/orange glaze, smoked over apple, cherry or hickory, not sure.

I’d sure appreciate hearing any of your experiences smoking a whole duck and what sides you might serve it with.

I’m stoked for this cook!

Thanx in advance!

Ed

Good luck

Ducks can tend to get very dry on you, so I would make allowances for that possibility.
I've injected one with Tony's Cajun Butter Injection several years ago and it was OK but no great.
However, I've never been a fan of Duck so Good Luck and let us know how you came out.

Thanx, guys, I’m gonna resist to inject and just dry brine and baste, riding temps the whole time.

Cheers, guys

Sounds Good, looking forward to your "Successful" UPDATE:

I’ve cleaned and prepped the duck, fairly simply. I removed the giblets (my wife went crazy for the liver), lanced the skin and rubbed in a ton of Kosher salt. Dry brining overnight.

A duck has an enormous flap of fatty skin around the neck and in many of the vids I’ve seen, it’s just cut off and tossed out. WTF!!!! Duck skin is a glorious treat and I won’t waste it.
Thanx, OldUsedParts, your support is appreciated.

- Cheers guys

Yes Sir, I'm anxious for the Results

You might want to try a FireBoard pro for your Oklahoma joe. Kind of pricey but they do have cheaper models. I can keep any temp I set it at all day. Good luck with your cook.


Sent from my iPhone using Tapatalk

Might talk to Egghead. On top of being a master cook he has Cajun roots and those guys know duck like a pig knows mud. I’d wager he “sumptin’bout dem duck”.

Hey guys-
The duck turned out real good!
Stuffed it with orange slices, big scallions, a couple garlic cloves. 
Made a glaze of OJ, Hoisin sauce, a touch of paprika, tiny sprinkle of Five Spice and some orange zest.
Temps were in the 300-325 range mostly, clean smoke/clear heat. Hickory and some Cherry splits.
I only glazed once or twice as I’ve found over-glazing makes poultry skin sticky and rubbery.
Skin wasn’t super crispy but fat was rendered.
I’m definitely including duck in my future smoking adventures.
Thanx to you who who’ve responded.
Cheers guys!

Orange, Hoisin, garlic, scallions - all favorites. That sounds excellent.

Sounds Great - - - thanks for the Update