Home Cooking

Smoking a Goose [split from Seattle]

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Smoking a Goose [split from Seattle]

Gmauger | Dec 20, 2012 02:30 PM

(Note: this post was split from this discussion: http://chowhound.chow.com/topics/882877 -- The Chowhound Team

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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...

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