I have two ducks to cook. I have been perusing duck smoking recipes. Duck appears to be kind of a challenge. Any advice on good ways to handle a duck in a smoker?

Pour boiling water over them before you start cooking.

The boiling water helps?

I have never smoked one. I have found my favorite way was in the George Forman rotisserie, at some point I end up scoring the skin lightly. The first time was a mess as I didn't bother checking the drip pan and it over flowed.

Can't wait to see how you do yours and how they turn out.

The one thing I keep reading about is scoring the skin to allow the fat to escape.

I have the Ronco Showtime Grill but have not used it for years. Not since my house filled up with people. I need more volume than it can handle.

I'll probably take it out again when our cooking demand decreases. It does great chickens.

Set it and forget it !!!!!

The boiling water helps the fat to start rendering.

The boiling water helps the fat to start rendering.

I figured. I saw one recipe that called for boiling for 30 minutes before putting on the grill.

Try one in the Ronco some time. I usually just do salt and pepper. They look nice until I score lightly then the fat running makes it all streaked up. Lucky I am more about taste than looks. Still hoping you get some shots of your smoked duck and leave us now how it is.

You do not want to put a duck in boiling water for 30 minutes.  You wont have any fat to worry about rendering.

You do not want to put a duck in boiling water for 30 minutes.  You wont have any fat to worry about rendering.

I wasn't going to follow that recipe. It sounded a bit extreme. It mentioned that the duck cooks pretty quickly after you put on the grill following the boiling. It seemed more like boiled duck.

Poked holes with a corn on the cob holder. Poured boiling water over the ducks before smoking. Cooked at 225 until near the end and then raised to 350 to try to get a crispy skin.

Was not able to crisp the skin. Maybe the holes weren't big enough to let enough fat escape. Still, the duck was good and we had a tri-tip as emergency backup.

I am not a real duck fan so I don't think I will be spending a lot of time refining the recipe. I prefer chicken and turkey.

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I also have never enjoyed the taste of duck.  Maybe Peking Char siu.

They look good!

those look good, i would enjoy eating one of them. I have never tried the boiling water thing i may have to.

Harry Soo has a good YouTube video of smoking a duck. You can pull tips/techniques from it.

I researched Peking duck recipes this fall and made this duck. It was a 2 day process with boiling water (with other ingredients) and drying out in the fridge for a day.
Skin was crispy like glass. A real treat.

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