Home Forums Hunting & Shooting Hunter's Campfire What is your favorite meat on a smoker?

We sprinkle garlic powder and salt all in the body cavity, and then all over the outside. We don't use much spices, the flavor of the duck alone is wonderful. Then we stuff the birds with cut up apple and onion chunks. You don't want to use a strong wood like mesquite, or hickory, with duck. You want fruit wood, we use cherry.
The smoker has a 5 quart water pan, which keeps the duck moist. I also, during the ten hours, add a fifth of red wine to the smoker pan.

After ten hours, it is getting near supper time, check the duck with the thermometer, we want 185 degrees, if the ducks are not cooked, we put them in the oven for 45 minutes at 350.
Smoked duck. Try it, you will like it!