smoking waterfowl

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smoking waterfowl

Postby duckcomanderJR. » Sat Jul 26, 2008 12:12 am

hey i;m having trouble with smoking my waterfowl i was wondering on how long you leave it in the smoker or how you guys smoke your waterfowl thanks let me know.
if they fly they die!!
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Postby bluewing77 » Sat Jul 26, 2008 2:52 am

whats the problem? meat over-cooked? meat too dry? too much smoke flavor? :huh: ???

your variables are cooking time, cooking temperature, and type of wood. and size of each cut of meat. duck breast filets vs. a whole chicken.

example: a mess of doves (meat on breast bone) at ~ 250 - 275 degrees only takes 25 min using charcoal and mesquite wood in my smoker. several turkey breast filets in a disposable pan at ~300 dgrees takes 1.5 hrs.
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Postby duckcomanderJR. » Sat Jul 26, 2008 9:44 am

the main problem is the meat is over cooking
if they fly they die!!
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Postby Indaswamp » Tue Aug 19, 2008 6:52 pm

fire- 300 degrees F

Rack- 14" above fire
Do not lift lid until at least 1/2 way thru cooking when temp will stabilize!

Teal - 45-50 min.
widgeons, woodies or other med. duck- 50mins.- 1 hr
Mallards, canvasbacks or other large ducks- 1hr-1hr. 10min.

Geese
Fire- 275
small geese- 1 hr. 30-40 min.
Lg geese- 1hr. 45min - 2 hrs.

TIP: sprinkle a little dark brown sugar on top of each bird. :thumbsup:
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