British BBQ Society Forums

I'm going to cook a goose (a whole one) for this year's christmas dinner.

Has anyone ever done one on the smoker? Looking for tips and advice as there's not much online advice that I can find.

I've put this in low and slow, but I suppose it could be cooked hotter and faster - the available stuff I've found suggests both.

HertsBrisket wrote:I'm going to cook a goose (a whole one) for this year's christmas dinner.

Has anyone ever done one on the smoker? Looking for tips and advice as there's not much online advice that I can find.

I've put this in low and slow, but I suppose it could be cooked hotter and faster - the available stuff I've found suggests both.

I was going to smoke a 15lb turkey last Christmas, but was worried about getting rubbery skin so ended up spit roasting it on my gas Weber...

[img]http://images.tapatalk-cdn.com/15/10/31/109e16b8937f6a7234d13afb8fb1b7c4.jpg[/img]

[img]http://images.tapatalk-cdn.com/15/10/31/00b2324576e48c622bef69ab5eacd4bf.jpg[/img]

...took about 3 hours, was moist inside and had amazing crispy skin.

I might try a goose this year.

I would go hot and fast. Might be a lot of fat so be careful of flare ups.

Thanks,

Should be OK managing the fat - I'll be using a green mountain grill, so the heat is indirect, and the fat will run off the drip tray into a bucket.

I was worried about the skin too - Maybe hot and fast is the way forward.

I want to do a sirloin joint at the same time - that can cook either way too. So could be on.