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Old 08-11-2005, 12:53 AM   #11
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Quote:
Originally Posted by AllenMI
I was just thinking about this at work. Duck has a lot of fat, that smoking would help to render that fat, while the meat stays nice and moist.
I tried to smoke a cigarette once, about 35 years or so ago. I coughed and found it foul tasting and very iritating to my throat. About 2 puffs was all I could handle. I don't think I could smoke a duck.

How do you do it? Do you just decapitate, pull out the guts, and light its tail on fire, then breath through the hollowed out neck? Is it better to dry the foul fowl, or does the steaming juice help the flavor? I think it would be very entertaining, watching you smoke the duck. C'mon everybody. Let's cheer him on.

Allen; go go go go go go go go ...

Seeeeeya; Goodweed of the North
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Old 08-11-2005, 08:38 PM   #12
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GW;

The actual smoking it is no big prob. Keeping it lit can be tough.
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Old 08-11-2005, 08:47 PM   #13
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Don't know what kind of smoker you have Allen .... if it's something like a Brinkman's water smoker - no problem since the fat will fall into the water pan. If you're using something like a Webber charcoal setup ... you want to put a drip pan under the duck and bank the coals on either side of it - duck has a lot of fat that will cause a lot of flare-ups if it drips directly on the coals.
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Old 08-11-2005, 10:56 PM   #14
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Quote:
Originally Posted by Goodweed of the North
I tried to smoke a cigarette once, about 35 years or so ago. I coughed and found it foul tasting and very iritating to my throat. About 2 puffs was all I could handle. I don't think I could smoke a duck.

Seeeeeya; Goodweed of the North
Don't you mean fowl tasting?

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Old 08-11-2005, 10:56 PM   #15
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Goodweed, please don't give me anymore ideas! ROFL!! "Smoking" a duck like a cig! I don't smoke cigs, so I didn't think about that!

I've got some pics posted of my grill on another thread (unless I just deleted them from my web-hosting). I use the offset method, and have a drip pan underneath when I do smoke something.

I posted this and the Beef Chuck thread mainly to see if anyone else has thought of it. I haven't tried it yet. Maybe one day here soon, if I can get a little extra money up. Otherwise, I'll just stick to pork butt, as my family loves that stuff!
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Old 08-12-2005, 11:35 AM   #16
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Goodweed, some people will smoke anything. My husband even smokes turkeys.
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Old 01-02-2006, 02:12 PM   #17
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smoking duck

I love smoked duck... but I'm thinking about curing it like moroccan lemons... in sugar and salt. Maybe a really concentrated maple syrup brine... then cold smoke it over alder wood. Any thoughts?
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Old 01-02-2006, 05:22 PM   #18
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I've never tried anything like that, although I've heard of the preserved lemons before. If you give it a try, let us know how it turned out.
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Old 01-02-2006, 06:40 PM   #19
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Quote:
Originally Posted by BubbaGourmet
GW;

The actual smoking it is no big prob. Keeping it lit can be tough.
That's 'cause it always gets the papers wet.
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Old 01-02-2006, 07:30 PM   #20
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Quote:
Originally Posted by Goodweed of the North
I tried to smoke a cigarette once, about 35 years or so ago. I coughed and found it foul tasting and very iritating to my throat. About 2 puffs was all I could handle. I don't think I could smoke a duck.

How do you do it? Do you just decapitate, pull out the guts, and light its tail on fire, then breath through the hollowed out neck? Is it better to dry the foul fowl, or does the steaming juice help the flavor? I think it would be very entertaining, watching you smoke the duck. C'mon everybody. Let's cheer him on.
GW, some people will smoke anything they can get ahold of.
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