Yield: 6-8 servings

Ingredients:

1 1/2 to 2 lbs. smoking wood chunks
2 (4-5 lbs.) ducklings
1 large onion, cut in wedges
1 large carrot, cut into chunks
1 large handful parsley stems
1/2 bottle leftover wine, optional
salt and pepper to taste

Instructions:

1. Soak wood chunks in water to cover for one hour to ensure they will smolder rather than flame up when put on the fire.
   
2. Position a two-level charcoal smoker with a water pan on a level, heatproof surface away from buildings and out of traffic patterns. It's best to find a place not too close to the house, since smoke aromas can linger.
   
3. To prepare smoker, remove the two cooking grates to expose charcoal grate and heap hardwood charcoal in center. Use enough to make two full layers once coals are spread out.
   
4. Ignite heaped-up coals and when they have a light coating of grey ash, spread them evenly across inside of charcoal chamber.
   
5. Meanwhile, prepare water pan, which will also act as a drip pan, by spraying it with nonstick spray and then covering it with foil to ensure an easy cleanup.
   
6. To prepare ducks: with a sharp knife, score thick skin on breast side in a diamond pattern to allow some excess fat to drip off. Trim off wing tips and excess neck fat, and discard. Remove neck bone and giblets from duck cavities.
   
7. Divide onion and carrot chunks and parsley stems evenly among duck cavities.
   
8. Spray the smoker's cooking grates with nonstick spray.
   
9. When coals are ready, spread them out as described above and place the wine-filled water pan on lower bracket of center ring above coals.
   
10. Fill water pan about half full with hot tap water.
    
11. Place lower cooking grate into position and put one duck on it, then repeat with upper grate, leaving plenty of room for smoke to circulate.
    
12. Put lid on smoker and place soaked wood chunks on coals through door on front of smoker. Keep all vents partially closed during cooking.
    
13. Check smoker at 15 minutes without lifting lid, making sure it is hot and smoldering vigorously. If not, add a few additional briquettes and/or smoker chips through smoker door, close it and continue cooking.
    
14. Continue checking temperature of smoker every 15-20 minutes, without lifting lid, to ensure it remains hot, but do not add additional smoking wood chunks after 30 minutes of cooking or smoke flavor will be too strong.
    
15. After 1 1/2 hours, lift lid and check doneness by inserting an instant-read thermometer into thickest part of the duck thigh. Duck is ready to be removed when temperature reaches 165F. This may take longer if the temperature outside is cold.
    
16. Remove ducks and let them rest at least 20 minutes.
    
17. Carve ducks, reserving bones and cavity vegetables for stock.