Getting a crispy skin on smoked duck can be a bit tricky due to the lower temperatures used in smoking. One method is to score the skin before smoking, which helps to render out more fat. Then, when the duck is almost done smoking, increase the temperature of your Ninja Woodfire Grill to around 400°F for the last 15 minutes to crisp up the skin. Be sure to keep a close eye on it during this time to prevent burning.