I'd like to try making tea-smoked duck at home in my Brinkmann kettle. Most recipes call for stovetop smoking, which I'm not interested in trying. At my beloved local Sichuan restaurant, they have a variation which is only smoked (no further cooking), has a noticeable tea flavor, and practically all the flesh is "smoke-ringed". This is what I'd like to produce at home. I can't find a recipe that looks right to me. Can someone either point me at a really good one, or help me adapt the stovetop smoking recipe I have to real smoking?