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In Reply to: Re: Smoked Duck and Field Greens posted by woodburner on March 18, 2008 at 08:35:29:
I split the bird and pierce the skin several times with a meat thermometer to make it easier for the fat to render off. Then sear the halves off over hot lump on my char-grill for the desired color. I finish in the cooker at 300F until the fat has completely rendered.
It's been a challenge for me as well to get it the way I like it!