Smoked duck question

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Smoked duck question

Postby WingBreaker » Wed Oct 13, 2010 9:20 am

There are a few threads regarding smoking ducks.

What internal temp do you smoke them to?(when are they done)
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Re: Smoked duck question

Postby jermilln » Wed Oct 13, 2010 6:05 pm

Depending on how thick the meat is i smoke them at 200 deg for about 8 hours only using smoke during the first 2 hours so the meat will not become bitter. As for an internal temp I dont know i go by feel.
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Re: Smoked duck question

Postby daffy... » Wed Oct 13, 2010 6:45 pm

med rare is 120
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Re: Smoked duck question

Postby murdocki » Thu Oct 14, 2010 10:10 am

I like to see my internal temp at around 165 to about 170, but it dose depend on the thickness of the meat. Also the type of wood can change the time frame of the smoking process. seeing how you are not going to have an eight pound duck breast the smoking should only take between 1 an 1/2 to 2 1/2 hours. one trick to keeping the juices inside is to smoke the meat for about one to one and a half hours then wrap the meat in aluminum foil with the ends open.
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Re: Smoked duck question

Postby WingBreaker » Tue Oct 26, 2010 2:48 pm

Thanks.

I have been seen some results using the smoker at much higher temperature.(~350)
(basically grilling with smoke chips added.)

I have been using apple wood, seems to have a nice mild flavor.

I am going to have to try a longer smoke(8 hours! wow) at a lower temp.

I have been doing mine whole, have you been breasting yours, or do you gut and pluck them ?
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