My first smoked goose - Any suggestions?

wjwheeler · 11-19-2012, 03:49 PM

A friend of mine wants me to smoke a goose for Thanksgiving. This is a first for me. Any suggestions would be appreciated.

deguerre · 11-19-2012, 03:52 PM

No matter how you wind up cooking it, put some slits in the skin so the fat will render out of the bird. It's pretty greasy otherwise.

buccaneer · 11-19-2012, 04:30 PM

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.

tish · 11-19-2012, 04:47 PM

Quote:

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.

buccaneer · 11-19-2012, 04:52 PM

^^I do that because downunder NOBODY likes smoked skin texture, oven at 425f

British influence I think, goose used to be very popular but now it is getting rarer and that is a pity

The_Kapn · 11-19-2012, 05:01 PM

Brother "This is not your pork" just did one and did a great write up:

http://www.bbq-brethren.com/forum/sh...ighlight=goose

http://www.bbq-brethren.com/forum/sh...ighlight=goose

May be some info of interest for you.

Good Luck

TIM

caseydog · 11-19-2012, 05:35 PM

Quote:

Originally Posted by deguerre

No matter how you wind up cooking it, put some slits in the skin so the fat will render out of the bird. It's pretty greasy otherwise.

I have cooke duck several times, and duck can be very fatty -- especially farm raised duck.

I have never cooked goose (although my goose has been cooked), but I have heard that goose can be rather dry and tough, especially the breast meat.

Maybe some experienced goose cooking brethren can shed some light on this.

CD

deguerre · 11-20-2012, 09:38 AM

The commercially raised goose I cooked a few years ago generated so much fat it literally drowned in the roasting pan.

11-19-2012, 03:49 PM	#1
wjwheeler On the road to being a farker Join Date: 05-30-11 Location: Cleveland TN Downloads: 0 Uploads: 0	My first smoked goose - Any suggestions? A friend of mine wants me to smoke a goose for Thanksgiving. This is a first for me. Any suggestions would be appreciated. __________________ Bill Wheeler Cleveland TN competition team member Que'n Stew'n & Brew'n Southern Q Model 500 Water Smoker Jacks Old South Original Patio Smoker Jambo FEC-100 Bradley Smoker

11-19-2012, 03:52 PM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	No matter how you wind up cooking it, put some slits in the skin so the fat will render out of the bird. It's pretty greasy otherwise. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

11-19-2012, 04:30 PM	#3
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	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. __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"

11-19-2012, 04:52 PM	#5
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	^^I do that because downunder NOBODY likes smoked skin texture, oven at 425f British influence I think, goose used to be very popular but now it is getting rarer and that is a pity __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"

11-19-2012, 05:01 PM	#6
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Brother "This is not your pork" just did one and did a great write up: http://www.bbq-brethren.com/forum/sh...ighlight=goose http://www.bbq-brethren.com/forum/sh...ighlight=goose May be some info of interest for you. Good Luck TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

11-20-2012, 09:38 AM	#8
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	The commercially raised goose I cooked a few years ago generated so much fat it literally drowned in the roasting pan. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!