Trim excess skin off the duck and score the skin with a sharp knife. Sprinkle with salt and place in the refrigerator uncovered to dry brine.
Stuff the cavity with an onion and orange wedges. Stir together the spices and rub all over the duck.
Place the duck directly on the grill grates of a heated smoker. Close the lid and allow the duck to smoke.
As the duck smokes, make the pomegranate-maple glaze. When the duck is in the middle of smoking, brush with the glaze.
When the duck finishes smoking, brush with another round of the pomegranate glaze. Let the duck sit for 10 minutes before carving.