Plan for about 40 minutes per pound at 275F, roughly 3 hours for a typical 5 lb cut. Pull it at 165F internal. Score the skin and run hot (275-300F) to render fat. Breast at 135F, whole bird 165F.
Pro tip
Score the skin and run hot (275-300F) to render fat. Breast at 135F, whole bird 165F.
Cook to temp, not time
Every smoke is different. A good wireless thermometer is the single best upgrade for consistent BBQ: set the target temp and cook until it hits.
FAQ
How long does it take to smoke duck?
About 40 minutes per pound at 275F, roughly 3 hours for 5 lbs, but always finish by internal temperature (~165F).
What temp do you pull duck?
Pull duck at about 165F internal, then rest before serving. Score the skin and run hot (275-300F) to render fat. Breast at 135F, whole bird 165F.