Things You'll Need

Step 1:

Brine the duck in the refrigerator for 12 to 24 hours before cooking.

Step 2:

Soak your wood chips in water for 10 to 15 minutes to avoid fire when you place them on the hot charcoal briquettes.

Step 3:

Place the charcoal briquettes into your smoker, and ignite them using lighter fluid. The briquettes should be red-hot and covered in ash before they are ready to cook the duck.

Step 4:

Put the drip pan into the smoker, and arrange the briquettes around the edge of the pan using a pair of long tongs. Put the wood chips on top of the briquettes.

Step 5:

Position the duck in the smoker directly above the drip pan.

Step 6:

Allow the duck to cook for 4 to 6 hours or until an internal temperature of 165°F is reached. Use a meat thermometer to check the thickest parts of the duck, such as the breast and the legs.