I have been using my new Char-griller for grilling but had yet to use it to smoke. I had a mallard duck breast sitting in the freezer from the last waterfowl season so I decided to smoke the breast as a test run.
After a brine of salt, water and a splash of apple cider vinegar I used an Asian inspired marinade for 12 hours.
Asian Marinade
1 tablespoon of Sriracha
1 clove of garlic
1 half a lemon juiced
1/2 tablespoon of Worcestershire
3 tablespoons of brown sugar
Salted to taste
1/4 cup of water
I let the meat marinate in this sauce for 12 hours before smoking with soaked apple wood.
I think it turned out great! I ate every bite. Did learn a few tricks with the new smoker and am looking to try something else soon.