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Fired up now, some 15 beads below and 8 on top will try for starters. Have made sure to completely cover a single layer of Apple, Cherry & Mesquite chips in the smoking tray to help diffuse radiant top heat. http://www.nissanpatrol.com.au/forum...018/05/107.jpg 2.2kg duck is almost too big and nearly gonna touch the top, will move the top beads down below after only say 5 minutes smoking.
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Duck is out of the fridge and back to room temperature with nice dry skin. Bringing Friday’s kept broth back to a boil too for below the trivet and whilst waiting for smoke to start oozing out. http://www.nissanpatrol.com.au/forum...018/05/108.jpg
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It must smell good mate, the local wildlife looks pretty interested.Quote:
Originally Posted by MB
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Stay tuned mate, they’re for next weeks DavesStuff adventure!
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Box has reached 150C, smokes started too, time to boogey! http://www.nissanpatrol.com.au/forum...018/05/109.jpg
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Foil tray in through the front pizza door and big duck in through the top works, just!! http://www.nissanpatrol.com.au/forum...018/05/110.jpg
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Just had a couple of minutes wind blast through out here in the hills which stopped the smoke. Trusty old redgum block used before on top and it’s picking up heat and smoke again. http://www.nissanpatrol.com.au/forum...018/05/111.jpg
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Enough smoke and top heat now to only lightly change skin colour. All beads and say 6 extra all down below for the rest. Aiming now for a steady 180-200C although the wind is back :-( http://www.nissanpatrol.com.au/forum...018/05/112.jpg
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I hope that's not a Wood Duck your cooking up...
Sooo, anyway, does Duck taste a lot like Chicken?
Never had any Duck (or at least not sober enough to remember) but I do like 'stronger' meats IE Mud Crab, Tiger Prawns, Salmon, Roo etc
Aldi $14.95 in the frozen section ET mate ;-) !
Never cooked it myself before but never miss a chance to eat it when working OS.
Cross between chicken and lamb as best can describe.
It’s the skin if done properly that is the hero :-) !
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