(Note: this post was split from this discussion: http://chowhound.chow.com/topics/882877 -- The Chowhound Team)
Ok. Goose found -- decided to go with Univ Seafood and Poultry.
Any tips on smoking a goose? I've got a hot smoker -- think I can keep the temperature below 200F... Do I need to brine, marinade? Best way to know if it's done?
Thanks in advance for any helpful tips...