Our ride to Indiana this weekend was to visit our friends Pat and Cheryl, on the occasion of an outdoor reception for their daughter and her new husband. Pat had a Canada goose he'd shot (and his Lab had retrieved), and a smoker, so one of the finger foods for the party was smoked goose. I asked him how he'd done it, and he said "Smoked it 10 hours." Prep? "A little olive oil, salt and pepper." Smoke wood? "Mostly apple, a little oak and hickory" (from his land). Temperature? "[shrug]" I checked out the smoker, an old
Masterbuilt water cooker (a brand I'd never heard of). The pic below is of a slightly more evolved model. The goose was a very dark brown -- the skin left on the breastbone shows the color. It was a good way to use a goose -- tender and tasty, just a slight bit of goose grease. Once the guests discovered it, it didn't last long.
(The perspective looks weird
because the platter is oval, not round. )
Edited to a add pic of Masterbuilt cooker.