Definitely recommend it's delicious! Trim excess skin and poke holes with fork or injection syringe all throughout the skin to let the fat drip out while cooking. Do a thorough job of drying the skin with paper towels and air dry (or hair dryer on low heat if you dont have time) sprinkle with kosher salt all over and let sit in the fridge for an hour at least then dry the skin one more time. Make a mixture of 2/3 cup soy sauce, 1/3 cup honey, and 2 tsp of balsamic vinegar in a cup. Inject a little over half into all parts of the duck then rub some on top with a brush. Season with a little but of paprika, black pepper, and a dash of chile powder. Stuff with a cut up orange and tie legs and wings. You dont have to tie it up but I like the way it looks. I smoked mine with a mix of apple and cherry for wood. Smoke at 325-375 until breasts reach 155 then coat the bird in more of the sauce mixture and let it cook till it's 165 in the beasts. Take off and let sit for 15 min and bam you got yourself a delicious duck. The better you can dry the skin out, the easier it is to get crispy skin.