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Given the background description of some cooking related query, summarize the question into a title

I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Why? A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query

New input: I have 5 - 6 lbs of sauerkraut in a crock with a water vacuum seal. I read that the first 24 - 48 hours are crucial to the success of the kraut. I also read that the kraut should develop its own liquid during this time, and that one can pour boiled water on top if it doesn't. However, I also read that it shouldn't be disturbed for a fairly long period of time. I am a bit confused. Should I check on the progress after a few days, or not?
Solution:
How long should I wait before I lift the lid of my sauerkraut crock?