Anyone have any success smoking a goose?

http://www.youtube.com/watch?v=CMk-y6330aE

not necessarily advocating this approach, but seriously watch this for some real tips and a laugh. He emphasis's Steves comment about in meat thermometers as well. Kinda funny when you think about how "advanced" some guys get compared to that box method.

Either way, smoked goose is awesome.
 
Scott,

My wife fixed up a brine last night and it's soaking now. I'm going to slice one breast and do the jerky thing. It'll be interesting to see what comes out. The rub is suppose to be recipe for a Jamacian Jerk that my wife was given. I have last minute Christmas stuff after work but I'll be firing up the smoker in the morning.
  • 2 Tbs dry jerk seasoning
  • 2 Tbs butter
  • 2 Tbs salad oil
  • 2 Tbs finely chopped red onion
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 1/3 cup flour
  • 1 egg, slightly beaten
  • 1 bottle (12 oz.) mango chutney
  • 1 fresh mango, diced
  • 2 Tbs chopped fresh Italian parsley
  • rosemary sprigs
 
I used to smoke them all before I started making brats and hot sticks out of them. I would pluck the breast, leave the skin on and leave the breast plate attached, with bone on one side and skin on the other the meat did not tend to dry out. I always brined them for at least 48 hours. When I took them out of the smoker I would remove the skin and slice the meat off, as thin as possible. If you do a bunch and freeze them the skin and breast plate will protect the meat from freezer burn. The legs and other meat were ground up for jerky.

As for wood, I match the meat color with the wood color:

Pork Chops I always use apple, for venison I used hickory and misquite, for ducks and geese I used cherry and for fish alder.

Just what I used and we were always happy with the results.
 
This reminds me of a time out hunting, geese around the end of the season on the Southshore of Nova Scotia. I had started to gathe up my ger andwasheading across the marsh back to the truckwith my dog. I saw some other fellas coming across as well heading back out towards the road. When we got close enough i recognized them as regulars down in this area. They were from a family with a long waterfowling history in the area, they know the marsh and its waterfowl. They usuall do really well in pickingup geese. But this night we were all skunked. I was a cold wind night with a full moon. As we talked at the trucks one of the guys wen to hi truck and broke out some smoked goose and shared it with me, it was such a treat and a
welcoming gesture i often think back on it fondly.
 
They are hard to keep lit. Sorry :)

Tim


Tim, if you are having trouble keeping them lit, you must not be allowing the feathers to dry completely.
Also, be sure to use quality rolling papers. I have always had good luck with Bugler papers.

Happy smoking
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