Duck in the Smoker

   We set up the duck I bought in the smoker early yesterday morning.  It was in the salt-brown sugar-pickling spice brine for several days.

  Some how we misplaced the racks that go into the smoker-have no idea where they could have gone-and I looked everywhere I could think of---so Larry turned a foil pan into a rack of sorts.

   Since I was up late last night I continued to add the smoking chips every 4-5 hours. We are using cherry and also Jack Daniels chips made from aged barrels

  I flipped the duck over early this morning.  Larry set up his cell phone so I could take a photo to share

This will need to go all day and perhaps tonight as well. I forgot that the smoking also really shrinks the meat-smells good