Soak the hickory chips in enough water to cover, about an hour before cooking.
Stuff cavity of duckling with onion, parsley, and garlic.
Skewer neck and body cavities closed; tie legs to tail securely with cord.
In saucepan heat soy sauce, honey, and lemon juice.
In covered grill arrange slow coals around edge of grill.
Sprinkle coals with some of the dampened chips.
Center foil pan on grill, not directly over coals.
Place duck, breast up, in foil pan.
Lower grill hood.
Grill for 2 1/4 to 2 1/2 hours.
Sprinkle chips over coals every 30 minutes.
Brush duck often with soy mixture.
Remove drippings from pan as needed.