In our modern kitchens, goose has become a rarity much like in the Cratchits’ home; so if you want to create ‘such a bustle’ in your own kitchen this Christmas, try roasting a goose too! And if you want guaranteed clamor, make it a smoked goose. Goose has long been a traditional Christmas and winter dish in northern Europe, but we have largely forgotten its goodness in the States, where ham and roasts of beef have become kings of the Christmas board.
That needn’t be the case! Whether you hunt your own goose or buy a goose from the store, this half-forgotten bird will make a delicious and stunning addition to your holiday table. Use a leave-in probe thermometer like ChefAlarm® to track the cooking and make sure you get mouth-watering results.
It depends on the weight to be absolutely exact but my favorite of all smoked goose recipes calls for about 8 hours based on 8 -10 pounds (3.5 – 4.5kg) weight of bird. The smoking temperature should be 250°F or 120°C and you’ll need a hot water bath underneath.
Equipment used in this post:
Before we dive headlong into the recipe, let’s look at what we’re getting ourselves into.
I’ve heard that goose is like the filet mignon of the waterfowl world, and I guess that would explain why it was rather pricey at the butcher- $80 for an a 10lb frozen goose! I’ve seen fresh Canadian Geese at my butcher, but for this time they came frozen – And it turned out great!
The main thing to remember with Goose is that it has a TON of fat that will render when cooking. This means you will have to drain the fat about 3 times during a 2-3 hour cook. We didn’t realize this when we cooked it the first time and the fat dripped on the coals creating a very bad smell. Sometimes when fat drips on coals it smells amazing, but this did not, which is why you want to be conscientious about draining the fat before it overflows and drips onto the coals. When removing the fat from your drip pan, save it to make gravy or for cooking fat later! Sides (like potatoes) cooked in Goose fat are amazing!!
I made gravy with the drippings and giblet and it was a nice addition, but it didn’t need it. Note that there are plenty of other recipes out there where they call to marinade the bird overnight or brine. I felt the Goose turned out great without all the extra steps and I think this can be attributed to how well the egg cooks, smoky flavor and watching your temps! Plus, goose is damn good!
Scott and I are pretty culinarily adventurous and like to try new things, and since we did quail last Thanksgiving, we had to up the ante for Christmas this year. So I decided to get a goose! Nothing screams “Christmas Tradition” like cooking a goose!
How to smoke a whole Canada goose
FAQ
Is goose good on a smoker?
How long does it take to cook a 12 lb goose?
What is the best wood to smoke goose with?
What temperature is a goose done?
How long should I smoke smoked goose?
They are whole and not breasted. How long should I smoke them? At what temperature should I smoke them. It depends on the weight to be absolutely exact but my favorite of all smoked goose recipes calls for about 8 hours based on 8 -10 pounds (3.5 – 4.5kg) weight of bird.
What temperature should I Smoke a goose?
At what temperature should I smoke them. It depends on the weight to be absolutely exact but my favorite of all smoked goose recipes calls for about 8 hours based on 8 -10 pounds (3.5 – 4.5kg) weight of bird. The smoking temperature should be 250°F or 120°C and you’ll need a hot water bath underneath.
How do you smoke a goose in a smoker?
Set up your smoker for indirect cooking with a large hot water bath / drip tray underneath and place the bird on top still seated on the vertical roasting rack. Cook at 250°F or 120°C for about 8 hours. Don’t be alarmed, there will be a massive amount of fat released from smoked goose.
Can you smoke a goose?
You can use maple, hickory, orange, pear, or another lighter wood when smoking poultry. Pat the goose dry with paper towels. In a small bowl, mix the sage, celery salt, black pepper, and salt. Rub the seasoning mix over the inside and outside of the goose. Wrap the seasoned goose in wet cheesecloth.