What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.
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So I have a few Goose breasts with skin on in an aisian flavored brine, I plan on puttinng them in the smoker for a good bit then letting cool and cut thin. I was wondering what people recomend would be a good time and temperature for this? Does anyone do this with goose, or duck?
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Sounds good but how do you get them lit?
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