- Mar 2, 2020
- Reaction score
- EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
So today I’m doing a whole duck. Fingers crossed. I read a ton of stuff on how to do it...tmi! I bribed it in water with salt, brown sugar, and red cooking wine, with some balsamic vinegar. 24+ hours drained patted dry, then put lawrys perfect blend seasoning all over it, inside and out, stuffed it with apple, onion, and celery. Scored the skin a little. And it on the SmokeFire at 375. Will post more pics as we go.