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Smoking a Goose [split from Seattle]

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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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  1. kaleokahu RE: Gmauger Dec 20, 2012 09:25 PM

    Hi, Gmauger:

    As an introduction, I've had good success with brining all birds, pretty much regardless of preparation.

    Do you have a rotisserie? The very best geese I've cooked have been hot-smoked (technically kippered) for an hour or so, and then turned on a spit without smoke until (rimshot) your goose is cooked. Geese are so fat that they tend to oversmoke (and taste foul if you're dripping the fat on coals or a coil), yet turning them renders them well and self-bastes marvelously. I suppose the BEST way would be a slow turn against a vertical fruitwood fire and over a lechefrite, but I don't--yet--have that rig...

    If you don't have a rotisserie, you can smoke for an hour, spit it up, and perch dry it across a roasting pan, but you better be turning it every 10 minutes or so, preferably front, side, back, other side.

    Have you cooked geese before? Everyone should do it at least once. But for people who are used to turkey, geese are darker, greasier, (yet) drier, and may not be big crowd-pleasers. Many tend to have "chiselly" breasts in comparison to farmed turkeys, so folks should not be expecting much in the way of white meat. Most of the fat is subcutaneous as opposed to intramuscular, so brining and basting and shorter cooking times are all good ideas.

    Have fun--that's what it's all about.

    Aloha, a me Mele Kalikimaka,
    Kaleo

    1 Reply
    1. re: kaleokahu
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      Gmauger RE: kaleokahu Dec 23, 2012 08:00 PM

      Thanks for the tips -- I hadn't realized the importance of a drip pan, so I'll make sure to rig that up -- definitely don't want to over smoke it.

      A friend just sent me this blog post, which I found really helpful:

      http://honest-food.net/2011/12/27/how...

      One thing I won't be able to do is a rotisserie. The good news is that my smoker tends to be pretty lean on smoke... Does anyone know if it's best to smoke goose upright (e.g., beer can chicken style) or is it fine to lay it on its back? Also, does it need to be rotated?

      Cheers,
      Guillaume

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      bigfred RE: Gmauger Dec 21, 2012 09:53 AM

      The hardest part about smoking a goose is keeping it lit.

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