Smoked duck is the richest, most luxurious bird you can pull off a pit. The whole game is rendering that thick fat layer for shatter-crisp skin. Set your time below.
How long to smoke a whole duck
At 250°F, a duck runs roughly three to four hours to a 165°F pull; hotter at 325°F is quicker and crisps the skin better. Score the skin (not the meat) and prick it all over so the fat renders out instead of steaming under the surface.
Crispy skin is the goal
Duck has far more fat than chicken or turkey. Score and prick the skin, dry it uncovered in the fridge, and finish hot to render and crisp. Catch the rendered fat in a pan, it is liquid gold for potatoes.
Duck on a pellet grill
Start at 250°F to render, then crank to 325°F+ to crisp. Cherry and apple flatter duck; a fruit glaze in the last stretch lacquers it.
FAQ
What temp is smoked duck done? 165°F in the thickest part of the thigh. The skin should be rendered and crisp.
How do you get crispy duck skin? Score and prick the skin, dry it, render low, then finish hot. Do not let it steam.
How long does a whole duck take? Three to four hours at 250°F. The calculator plans it.
How Much Duck Do I Need to Buy and Cook?
Fine-tune trim & cook loss
Lost to trim: - · lost to the cook: -
How Much Duck Per Person (Serving Size Chart)
| Guests | Raw Whole duck to buy | Trimmed (on the smoker) | Cooked (served) | Good pick |
|---|---|---|---|---|
| 1-5 | 6.6 lb | 4.3 lb | 3.0 lb | one whole whole duck |
| 6-10 | 13 lb | 8.6 lb | 6.0 lb | 2 whole whole ducks |
| 11-15 | 20 lb | 13 lb | 9.0 lb | 3 whole whole ducks |
| 16-20 | 26 lb | 17 lb | 12 lb | 4 whole whole ducks |
| 21-30 | 40 lb | 26 lb | 18 lb | 6 whole whole ducks |
| 31-40 | 53 lb | 34 lb | 24 lb | 8 whole whole ducks |
| 41-50 | 66 lb | 43 lb | 30 lb | 10 whole whole ducks |
Raw weight to comfortably feed the top of each range at an average appetite (~0.60 lb cooked per person), no leftovers. Bump up a size for hearty eaters, light sides, or leftovers.
Times & temperatures
| Style | Method | Pit temp | Approx time | Pull / done temp |
|---|---|---|---|---|
| Classic | Slow and Low | 250°F / 121°C | ~3.5 hr | 165°F / 74°C |
| Classic | Hot and Fast | 325°F / 163°C | ~2.5 hr | 165°F / 74°C |
📊 See the full smoking times & temps chart for every cut →
Written by John Kirker, who built the first meat smoking calculator in 2011. Times come from cooks we have actually run and logged; temperature and feel decide the finish, never the clock alone.
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The MeatSmokingCalculator will help you plan the timeline for any meal.
Planning, ingredients, preparation, and timing are the most critical elements to making and serving great food.
Having enough time is the most important part when it comes to slow and low!
Meat Smoking Calculator takes the thinking out of the process.
It makes cooking and serving amazing tasting smoked meats every time, on time.
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