A fine August day (and night) in Vermont for smoking. Today, we smoked a case of baby back ribs and one packer brisket. Two smokers were used a propane, cabinet style smoker for the ribs and a drum smoker for the brisket.
been smoking meats quite a bit at the Inn. pretty new to making duck in this fashion but the results are quite nice. i'm slowly improving my skills with each successive duck. this is pretty close to real beijing duck.
inflating the duck before bathing it in a soy, maltose, vinegar mixture.
hanging in my modified propane smoker for a couple of hours.
the finished product.