I setout to smoke a duck this weekend. I scalded it (vinegar, lemon, salt brine) after slashing the skin the night before. it air-dried fairly well: The skin was papery by the next morning.
I put it int he cooker at about 350, and set a pan of tea leaves off tot he side. My gola was a tea-smoked duck.
Alas...not to be. The duck stayed...pale. Really pale. I added more tea. Still pale.
I soaked some oak chips and added them to the coals. Finally: Smoke. End result was a smoky, crisp-skinned duck. Amazing color and skin.
The duck came out great, but why didn't the duck get ANY color from the tea?
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