The steel barrel I use has a removable lid , 4 - 3/4" holes across from each other 10" off the bottom and 4 holes 20"
from the top of the barrel 6" apart from center-line . After building a small charcoal fire , I use Almond wood and let it
burn down to a white hot ash . I soak Mallards in a tub of orange juice and slices for an hour , wash with cold water and
pat dry , Lemon Pepper to taste and hang them from rebar in the upper holes for 40 minutes . I have 2 more rebar for
laying on top of the barrel's rim allowing me to replace 6 birds that I started with and start 6 more for 40 minutes . The
first 6 birds hang from the rebars laying on the rim until they are medium cooked , with a glaze crispy crust , which makes
them very tasty . Add BBQ sauce you like to some great eating Duck .
Try this one Slow ! I don't have one of those (pretty , heavy )Egg Smokers for cooking Ducks in the field , just a
UGLY one .