mzaremsk
MemberGot rid of the matchlight.
Hi Brethren, I humbly request suggestions and mentoring on my following plan. Thanks in advance for any/all responses.
I will be out of the house Christmas morning. I should be back noonish. I'd like to roast a goose this year as I can get one frozen from local market. I'd like to put smoke smoke on it. I plan to put it in a cold grill with a 12" amazing pellet smoker before I leave in the AM. It would get 4 or 5 hours of smoke on it. I'd roast it in the oven upon return. Note that forecast high will be 30 deg F.
- Do you think it will be enough time to add smoke flavor?
- Grill is propane, is it better to give some low heat? What temp?
- Any other approaches?
Again, many thanks!!
-Z
I will be out of the house Christmas morning. I should be back noonish. I'd like to roast a goose this year as I can get one frozen from local market. I'd like to put smoke smoke on it. I plan to put it in a cold grill with a 12" amazing pellet smoker before I leave in the AM. It would get 4 or 5 hours of smoke on it. I'd roast it in the oven upon return. Note that forecast high will be 30 deg F.
- Do you think it will be enough time to add smoke flavor?
- Grill is propane, is it better to give some low heat? What temp?
- Any other approaches?
Again, many thanks!!
-Z
