I got a pellet smoker a year or so ago and was excited to try some duck breast on it. Results were awful and I quickly moved on to ribs and the like. Well a buddy suggested I try again with lower temps. I'd read that pellet smokers can struggle with sub 200 temps but figured I'd give it a shot. Set the Yoder to 225 and let it be for about a half hour. Then set temp to 190 and put my brined and briefly marinated breasts (olive oil, soy, sesame oil) with a dusting of my rib rub on the smoker.
roughly 2 hours later I got what I'd describe as darn near prime rib in flavor and texture. Tender and juicy as could be. Unreal. And of course as often is the case with smoked foods a day later and cold it was fantastic as well! This is my new favorite way to cook duck. Outstanding.
This pic is from a day after cooking. Was even darker red and juicier off the smoker.