TIPS: Bird is done at an internal temperature of 165°F to 180°F, 20 mins per pound for roasting or grilling. When grilling or grill-roasting, use medium heat, low - slow, and indirect; 30 mins per pound for smoking. Smoking leaves the skin soggy; crisp it up by grilling or baking it in 375°. Keep the drippings! They are great for gravy, and make amazing roast potatoes!
Prepare your smoker by getting the charcoal going and place the drip pan in position.
Wash and pat the goose dry with paper towels.
Mix seasonings and rub over the inside and out of the goose. Stuff the goose with the apples then wrap it in wet cheese cloth and place in smoker. Add apple wood chips or chunks through the bottom door onto the fire to create smoke.
After 1 hour remove the cheese cloth. Baste with juices from the drip pan and continue smoking and basting until the internal temperature reaches 165°F.