Temperature: The first thing to imagine is the temperature difference. On a nice warm summer day you might find that your smoker, sitting in the sun, has an internal temperature around 100 degrees F. without a fire in it. If your target temperature is 225 degrees F. then you need a fire that will increase in smoker temperature by 125 degrees F. If, on the other hand it is a cold, overcast day the internal temperature of your smoker could be ...Continue Reading →
Smoked Goose/Duck on the Good-One Smoker/Grill
Smoked Goose and duck on A Good-One Heritage BBQ Oven with USA made Good-One lump charcoal with Cherry flavor wood.
Prepped with Olive Oil and the Rub was Three Little Pig’s Memphis Rub
The Goose was smoked for 3 hours at 250 degrees or an internal temperature of 150 in the breast.
Beware the Goose and duck are all dark/red meat including the breast and has a very beef type texture once sliced.
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