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smokinwoodside

Newbie
Original poster
Feb 6, 2009
12
10
KY
Hello! My husband and I discovered smoking meat (and the website) about a year ago and have smoked just about every weekend since! We have a simple charcoal smoker with a side pit. Our favorite is to smoke Danish Baby Back ribs in our own dry rub that we have been testing out. I wanted to try to smoke a Duck and was wondering if anyone has tried that yet?
Thanks!
 
Welcome to the SMF family, I can't help with the duck either but I am sure someone will be along shortly that can


Good Luck and Happy Smokin'
 
Welcome from Pittsburgh, PA

Duck and goose are quite simple......Marinate in your favorite marinade...my suggestion is:

2 cups Soy Sauce
1 Cup Brown Sugar
2 t Black Pepper
2 t Garlic Powder
1 t Cayenne Pepper
1 t Red Pepper Flakes (optional)
1/2 t Ginger

Smoke the duck or goose @ 200°-225° for one to two hours or until the internal temperature reaches 170°..........and enjoy!

I hope this helps, John
 
Welcome to SMF. Cant wait to see qview of duck. Havent smoked that yet.
 
Welcome to the forum! I smoke duck around 315 to 325.. also if it's a domestic duck, you will need a good drip pan, they render a lot of fat.
I just did one not long ago for some smoked duck and andouille sausage gumbo... Looks like it was one of the threads that got lost. lol
 
Hello and welcome to the SMF. Don't underestimate that simple charcoal smoker with a side pit. Great Q comes from great folks.
 
Thanks for the info! The marinade sounds good and I'll definitely post a pic of our final product.
PDT_Armataz_01_36.gif
 
welcome to the SMF! remember if theres no pics some would say "it didnt happen" ...............and who could blame them?
cool.gif
 
Welcome aboard, you might also consider "Allegro" for a starter marinade. They have a wild game version...so far I have liked their products.
 
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