I used domestic ducks in the 4.5 lb. range. Pricked the skin with a fork and gave them a all-purpose rub - inside and out. Let them sit overnight, wrapped with plastic. Smoked them with Hickory for 6 hrs. till they hit 180 o (temp taken from thigh).
Chilled and split them in half. Removed breast & rib bones. Reheated in a 450 o oven for 10 minutes.
I served them with a Bourbon-Molasses Glaze. It's a bit complicated but I'll offer the recipe if anyone's interested.