So I had a farm-raised duck unused over the holidays, and my neighbor had a turkey w/ the same sad tail (pun intended). Today's weather was predicted to be 50's, sunny, slight breeze, and since it is/was, I decided to burn some wood. Step 1: Last night, just before bed, made a brine and let these two soak overnight, but no more than 8 hours or they can get mushy. Step 2: Make a compound butter by mixing softened butter w/ herbs and/or spices. In this case, I used just my favorite BBQ rubs w/ a little citrus juice added. Rub 3/4 of this UNDER THE SKIN, and the rest on the surface of the skin. Step 3: Stuff the cavities w/ your favorite aromatics. I kept it simple w/ the onion, garlic, sage, thyme and rosemary. Step 4: I then wrap the birds in cheesecloth that I've saturated in equal parts melted butter and olive oil. It doesn't take much, you just want the cloth damp. This technique keeps the birds moist, w/o having to baste. Step 5: Smoked at 200-225, using lump charcoal for heat-source. Pecan, cherry and just a small bit of mesquite. Step 6: Both birds took right at 7-7 1/2 hours to reach 165 internal temp at the breast. The $$$ Shot: Only the duck is getting eaten tonight, so sorry, no pics of the sliced turkey.