Edited by Wister Junkie, 06 November 2018 - 02:11 AM.
Posted 06 November 2018 - 02:10 AM
Posted 06 November 2018 - 09:43 AM
I don't own a pellet grill but I'd be doing it if I did based on the breasts I've had at duck camp. They were still med rare, not the all day thoroughly smoked deal.
Posted 06 November 2018 - 12:38 PM
I have a pellet grill and I've been looking to do this as well with some whole plucked mallards. Hank Shaw has the best info I've found, here's the link. https://honest-food.net/how-to-make-smoked-duck/
Edited by youngbenyoung, 06 November 2018 - 12:39 PM.
Posted 07 November 2018 - 10:17 AM
Hey Wister Junkie.
On a few trips to Idaho, we smoked our ducks so that we could transport them back home in our luggage. One important step was brining (at least overnight). I can't recall the brine ingredients specifically. For sure we added salt to the water and possibly some sugar, maybe some cayenne for heat, too. Pretty vague, I know but you could find some simple recipe online. To my point, the smoked breasts were really good. Give it a shot.
Posted 07 November 2018 - 08:34 PM
Getting a dog or several dogs would solve this problem. hehehe
"Not being Bantu certainly explains your lack of ready knowledge of ibex hunting, and to a lesser extent, McDonald's." Stolen from a Pitdog post
"The trouble with Socialism is, sooner or later you run out of other people's money." - Margaret Thatcher:
"A Liberal is a person who will give away everything he doesn't own." - Unknown
Posted Yesterday, 01:16 AM
If you are not smoking to preserve it, I would say to use the smoker to flavor the duck, and finish in the oven, on the grill, or even in the smoker with heat only, if your smoker can do that. I like mine medium rare. I like it juicy.
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users