Project Smoke Tea-Smoked Duck on the Pit Barrel Cooker

[@b.freddyhu5864]

You guys are my heart and soul. I love tea smoked duck and was worried I couldn't find a pittbarrel recipe!!!! THank you so much!

[@theoutdoorsway291]

It is great to see creative and inspiring recipes like this one. Keep up the good work!

[@KurtsSmokehouse]

Wow never thought about adding different spices to my smoke chamber. Thanks so much for this video, going to try this soon.

[@nolean99z]

Looks amazing. I will definitely try to make it at home. Thank you for the video.

[@8chriswalk]

That looks fantastic!

[@tenthousandwords]

Classic video! Thanks!

[@SaepeExpertus]

thank you for your quick reply

[@9929kingfish]

Sure

[@petrisavero4382]

I eat at your house anytime! Nice vid. :)

[@rootboycooks]

It looks like you only used one re bar. Was that intentional? Great cook BTW!

[@hoovarmin]

@The Root Boy Cooks - using one rebar gives more oxygen to the coals so that you can reach the temps required to crisp the duck skin.

[@NightTerrorGameplays]

maaan that looks good. i noticed all the pit barrel cooker recipes involve meats with dry rubs. my too favourite ways to each chicken have liquidy marinades. Jerk Chicken and Tandoori Chicken (if you don't know what they are, you gotta try them) The marinades for these are kind of liquidy, not like a soup, but like a thick consisten smoothy. If the chicken quarters for example were hanged in the pit barrel cooker the marinades would drip off into the fire? is this doable? i'm wondering, because the pit barrel smoker does actually have alot of similarities with the traditional indian oven which tandoori chicken is made in.

[@NightTerrorGameplays]

***** amazing! thank you!

[@Huh8778]

Mouth watering

[@SpartansLive]

I know he mentions 3-4 hours for the cooking time. What temp should I be shooting for?

[@SpartansLive]

Thanks for the reply but I was looking for what temp should I be shooting for in terms of the duck final temperature.

[@Aviator168]

@@SpartansLive For internal temperature. 120 rare, 140 medium and 165 well done.

[@deantannn]

What temperature did you smoke it at?

[@kennygulley23]

Pbc cooks at one temp and is therefore time based. You can make it hotter with more air of course but you should use air vent at the bottom by altitufe

[@dacs67]

I'm wondering what the outcome would be if you used a pork butt with this recipe? I'm gonna have to try it.

[@JohariHashim]

TQ Sir..

[@solid98]

Where is the recipe for the serving sauce? I don't see it on the PBC website.

[@KevinDavis_kmd]

You're right. The recipe database on the PBC site is awful to navigate, and lacking in so many details. The only way to get the recipe for the sauce is to carefully watch the video and extrapolate from what Raichlen is saying as he's making it.

[@KevinDavis_kmd]

Found it: barbecuebible.com/recipe/hoisin-barbecue-sauce/

[@cornfloats7004]

Why not rest the duck before carving???

[@idray986]

Where is the list of ingredients and amounts?

[@binzsta86]

How come you didn't put a pan under the duck to catch the fat? Wouldn't the fat put out the charcoal?

[@SaepeExpertus]

he didn't put the other rebar in the barrel why not

[@dmoore4444]

***** actually the instructions with the barrel say to always have them both in