Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .

Smoky:

First let me start by saying that I am in awe of your superior barbecuing knowledge!

Now that the @ss kissing is done, I hope you can help me. I am an avid duck hunter, and have had a fair amount of hunting success over the years. If I have to pick my weakness, it is in my ability to cook them.

I recently purchased a New Braunfels smoker. The model that I purchased has the separate compartment for coals/wood. I have many years experience charring the hell out of misc. meat on a gas bbq. However, my experience in slow cooking is limited. I have taken many hints from your website, not the least of which is cooking slowly at about 225 degrees.

All this leads to my question. Can you please give me some advice/ a recipe for cooking duck breasts on my smoker? I have a limited quantity left from last years hunt, and do not want to risk a smoking catastrophe on the last of my harvest.

Best Regards,
David Livingston

Hi David,

Your abject obeisance is duly noted.

A couple of things are very important about wild duck breasts.

1. They are entirely without interspersed fat.
2. They are best not cooked past medium rare.

In view of 1. duck breasts should be basted with a seasoned mixture containing oil. I suggest marinating for 1/2 to 2 hours in Kraft Zesty Italian Salad Dressing as a start and then mop it on a few times while cooking.

In my opinion, duck breast are best cooked at around roasting temps. (350°) in a light smoke. If you don't over cook them, they will barely make it to the table.

Guaranteed to make you a sharper shooter.

Have fun,
Smoky