Need recipe for whole duck on BGE

If it’s wild I have done some smoked before, although specklebelly geese are even better. Brine overnight in water and a bottle of soy sauce and some salt. Rinse the birds next day and rub down with a little oil and lots of spices much like you rub ribs with a sweet rib rub. Use a Cajun injector to put garlic flavor or equiv around the neck area just under the skin. Smoke at 225-250 on bge for about 3-4 hours pull and rest in foil about an hour to let juices condense in bird. Can broil in oven to crisp skin for a few min before serving. Recipe is dynamite on specks Duck you’d have to reduce time a bit.

Take a look at this blogger’s recipe for smoked duck on a kettle or smoker, I’ve roughly used the approach with the rotisserie on a Weber kettle a few times.

Be sure to cut lots of slits in the skin like he describes and have a drip pan under it. Will render lots of grease.

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Farm raised.

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I would try to do a grill version of Peking duck.

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