Reply #7: I've smoked a whole duck in a wok

[Warpy]

Just line the wok with heavy duty foil and put in the smoking mixture. Precook the duck in the oven for an hour or so to render all the fat, then put the whole bird onto criscrossed wooden chopsticks in the wok, at least an inch above the smoking materials. Cover with more heavy duty foil and with the wok lid, leaving just a tiny hole for some of the smoke to escape so you can tell when the mixture is exhausted and it's time to take it off heat.

Carry it outdoors to open up and put the duck onto a platter outside. The skin will be dark brown and the duck will smell amazing. When the wok has cooled, roll up the aluminum foil and stinky ashes and deposit them in the trash can outside. If the duck isn't quite done when you've cut it into bite sized serving pieces, you can finish it in the oven without affecting the smoky flavor, I've done it.

It is absolutely my favorite way to prepare duck.