Smoked duck with roasted carrots and sweet potatoes.

[sfdrew28]

Made the duck with a molasses sriracha glaze. Roasted the carrots with rosemary and thyme and the sweet potatoes with rosemary and garlic. All very tasty.
 
The one issue I had(which wasn’t huge but want to solve) was the grill went from 200 to 300 over the four hours. I only had the third smallest round hole open on bottom and only a 1/4 turn on top. This things a beast.
 
 
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[MacKenzie]

Taste cook, nice colour on the duck.  

[Bruce Pearson]

That meal looks just ducky! But also looks sooo tasty. Nice cook

[Aussie Ora]

Nicely done not done duck in ages

Outback kamado Bar and Grill

[tony b]

Just bought one. It's destined for Peking Duck on New Years Day!

[MacKenzie]

I hope you take pixs, I'd love to see what you do.  

[Bruce Pearson]

Leave it to Tony to do a Peiking duck on New Year’s Day.   Isn’t that a pretty complicated cook? I can hardly wait to see the pictures. 

[tony b]

Not complicated, just drawn out over several days. I just follow Wilburpan's classic method on here. The biggest challenge for me in the past was how to blow air under the skin to separate it from the body. Then I read some online posts to use one of those air pumps used to inflate air mattresses. I got this one on Amazon and it worked like a charm!

https://smile.amazon.com/gp/product/B000FE9CGE

What I'm looking forward to the most this time around is being able to do it on the rotisserie. I didn't have it the last time I did a duck (it's been a while!) If the weather cooperates, I'll take pics on the grill, but will definitely take some of the process, too. 

[Tyrus]

I really like the duck with the color and glaze it presents in your pics.  It would be nice to know if it was a fresh Duck and how you saw the approach before you shot it down vs how it looked on the shelf.  But that doesn't matter because it's an awesome lookin piece.