1. Start a fire, using Bear Mountain BBQ Lump Charcoal, directly in the fire pit or fill a chimney starter two-thirds full. Insert a few lighter cubes into the bottom layer of the lump charcoal and light with a long-handled lighter. Let the charcoal burn for about 15 minutes, then use tongs to evenly arrange the coals in the fire pit. Wait until the charcoal is glowing red with a light layer of ash before adding your wood chunks.
2. Place 3-5 Bear Mountain Cherry Wood Chunks directly on top of the lit charcoal. Allow the fire to burn for another 5-10 minutes after adding the wood chunks. Look for a bluish smoke (not white); it’s the ideal smoke for adding flavor to your food.
3. While the fire is developing, score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat, producing a crispy skin and allowing the seasoning and cherry smoke to permeate the meat.
4. Add 1 cup of Bear Mountain Cherry Wood Chips to the fire, then arrange the duck breasts in a cold cast iron skillet or griddle. Pat the duck breasts dry and season generously on both sides with salt and pepper. 
5. Place your skillet on the grill grate over the cooler side of your fire. Use your infrared thermometer to periodically check the temperature of the skillet;s bottom. Aim for the 250°F-300°F range. A hot bed of coals with no direct flame is ideal. Move the skillet around as needed to maintain an ideal low temperature while rendering the duck fat.
6. Cook the duck until the center is 120°F-125°F, about 15 minutes. The duck is not done at this point. Remove the duck with the crispy skin from the pan and place it directly on the grill grates, meat side down (skin-side up), just for a few minutes. Cook the duck meat to the desired internal temperature (130°F-135°F for medium-rare, 140°F-145°F for medium, and 150°F for medium-well). 
7. Rest the duck breasts for 10 minutes before slicing. Slice the duck breasts and serve with your favorite Asian BBQ or Teriyaki Sauce.

Pro Tips:

• To control the heat of your fire, spread the coals out to reduce the intensity or pile them up for a hotter section.
• If the skillet temperature is too high (above 300°F), move the skillet farther away from the coals or raise it higher off the fire. If the temperature is too low (below 250°F) and the fat isn’t sizzling, move the skillet closer to the coals.
• Check the temperature of the duck skin itself. The skin’s surface temperature will be lower than the pan’s, typically in the 180°F-200°F range during the rendering process. This indicates that the fat is melting without the skin burning.
• Cooking duck breasts follows the 90/10 rule. The breasts are cooked at least 90% of the time with the skin/fat side down at a low temperature. Once the fat is rendered and the skin is crispy, the breasts are flipped over and cooked for only a few minutes on the meat side.
• Always have a fire extinguisher or a bucket of water nearby, and never leave your fire unattended.