Having people round tomorrow and the forecast here is for 13 hours of sunshine - get in there!!! Decided to try 3 or 4 ducks on the WSM. First thought was to do it the beer can chicken way to keep it simple and just serve cristy bread n best Norn Irish butter and some of that fantastic Simple American Slaw from the "sides" forum. Can it be done that beer can way? Is cooking time approx the same as chicken? And what final internal temp should I be looking for?
I work on 180F and 2 to 2.5 hrs @ 275F, you may need longer for more than one duck. You can definitely do them beer can style works really nice crispy skin with moist meat. In my opinion you also need twice as much smoke wood when compared to chicken.
