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.

Looks and sounds delicious!
Love that Sriracha sauce.

See where you soaked your wood. We used to soak ours too. Read something on smoking that said wrapping dry wood chunks in heavy duty aluminum foil with little holes poked in it makes for a much better smoking job, said you get the full essence of the wood.