If you watch, tinned copper is great. If you want more room for error and don’t have to have optimal crispiness, nonstick.
I’m wondering how to cook duck legs on the Webber or traeger. Suggestions. ? Thanks.cheers ? 
Duck drums have very little fat, so this is a challenge. You might consider kippering them at a very low (like 150F) indirect heat with just a little smoke. I’ve done whole mallard fliers in a Little Chief electric this way, where the drums have turned out well.
If you have the duck fat, rillets and confit on the Weber would be good. You have to be careful to keep the heat low.
Now you have me drooling!
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I do have duck fat . Thinking of putting them in a pan with lots of duck fat on the traeger. 175 degrees. As long as it takes
