Nice easy way to do a duckling, this one weighed about 6 pounds. Seasoned pretty heavy with salt, pepper, cayenne and a little poulty magic. I like to take an onion and cut it in half and put in the cavity, that way it will give the birt a little bit of body. Smoke at 220, this is about 2 hours in, baste occasionally with a mixture of butter, olive oil, and lemon juice. Next picture is 4 hours in, skin is really starting to taunt up. Finally on a plate after about 6 hours. Nice!!!!