This recipe does sound great. Now I just have to get a goose to try it out with.
Gonna have to figure out a cold smoker though
As for the cold smoker, this can be created pretty easy. My uncle does it with salmon using wooden dowels, a cardboard box, and a piece of dryer tubing. He has a weber type grill that he uses as his firebox, runs the dryer tubing from the baffle of the dome into the cardboard box, and skewers the box with the dowels. Meat goes over the dowels and he inserts a digital thermometer to track temp of the smoker on the outside.
Alton Brown on the food network also used this method, so you might be able to find more on the net.