Originally Posted by buccaneer
Keep the temp low, try to time it so it takes 4 hours to get to 165f.
It's about 70 mins per kilo.
We use wet muslin cloth and wrap it for the first 1.5 hrs.
Oh, and whoever eats goose, especially roast goose, will be at you to do it instead of turkey next year.
I was just reading an article about smoking a goose, and ^^^this is pretty much what they said, right down to the cheese cloth. It also said that the skin would be unpleasant to eat because of being cooked at the low temperature, so you might consider taking the nearly cooked goose and putting it in a pre-heated 350* oven to let the skin crisp up and brown.
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