Smoked duck You'll need a smoker you can regulate the temp on, and a meat thermometer. You do not need to soak in brine, marinade, or anything else, unless you really want to. A little teriyaki marinade is nice, tho. I cut the ducks in half, skin on. Liberally (don't be shy) coat the duck/goose with black pepper, red pepper, and salt. For an interesting variation, add some brown sugar. Set smoker at 225-250 degrees. I use a hot plate, put wood chips and maybe a little charcoal in the tray. You can add a tray of water if you want. I don't find that it makes much difference. Insert the thermometer into the thickest part of the meat. Smoke meat until the internal temp reaches 140-150 degrees. This is the secret: DO NOT OVERCOOK! It will be a little rare. It will take a couple of hours to cook.