British BBQ Society Forums

Hi All
Anyone tried smoking a whole Goose?
Just been donated one, and I am going to be putting it on the Drum next weekend.
Any advice?

Cheers
Si

It only works if you take lots of pictures!

Sent from my GT-I9100 using Tapatalk 2

I am a technophobe, have enough trouble sending e-mails!!
I will see if I can if I can get my mate to post some pic's on my FB page.
Si

Thanks Si

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Si,
Most intriguing, never attempted this and as a goose usually weighs in at about £80 not sure many would take the gamble.

That said I think it will do well, and you will end up with plenty of smoked goose fat which I reckon would augment many things if applied or even injected.....

I await your efforts with much interest......Good luck soldier!

Cheers
Tiny

Interested to know how you tackle it - are you going to treat it like a turkey.

Goose is a pretty strong flavour already so prob won't need much added.

I did a turkey at Xmas on the smoker - a goose can't be that much different.

Granted, the goose has much much more fat - so you might need to get the right temperature to make sure all that fat renders out - and be sure to have something under the goose which will catch all that delicious fat for use elsewhere!

I'm inclined to think that you cook a goose in a smoker at the usual oven cooking temperatures or just below this -maybe 300-350F - rather than low-and-slow.

I'd agree turkey and goose are similar, a goose more fat. Are you going to stuff it? If you do I'd suggest that you fill the neck cavity as opposed to the inner body cavity and in any case make sure it's over 75°c, how much over is up to personal tastes.
With that out of the way you just need to work out what flavours you want to introduce.
Gary

I roasted a whole goose on the BBQ at Christmas, got a lot of fat out of it which I bottled in kilner jars. We were a little underwhelmed with it to be honest especially given the cost. But very interested to hear how smoking one goes.

Is this a 'Somerset goose' aka a swan or an actual goose

I'd be tempted to treat more like duck than chicken or turkey.