Oven-Type Smoker Method

If you find yourself smoking a lot of foods, you may want to invest in an oven-type smoker. Mine is made of sheet metal, has racks in it just like an oven, and a hot plate on the bottom with a little pan designed for holding smouldering sawdust. It doesn’t get as hot as a covered barbecue, so the smoking times tend to be somewhat longer—you’ll have to check your duck by feeling its texture (it should just begin to feel firm instead of fleshy) or by cutting into a piece (it should be red to pink in the center). I set my smoker on medium to high and let the sawdust smoulder awhile—at first it has a rather strong, acrid smell that burns off in about 5 minutes—then I arrange the duck on the racks. (See Sources, for an oven-type smoker actually designed for smoking sausages.)