Prepare duck for roasting; trim wings, neck, and tail. Season cavity with salt and pepper, and stuff with apple pieces. Place in 225°F smoker for 2-1/2 hours with 2 chunks of apple wood. Remove cavity contents and allow to cool. Cut duck in half. Carefully remove all bones except wing and leg bones. Remove all excess fat. Re-heat in 400°F broiler oven, to crisp skin. Serve.