High Heat Question

[DavidM]

Hi all,

Thinking of doing a Goose and/or rib roast for xmas dinner. Really want crispy skin on the goose, and a nice crust on the rib, so my question:
If I remove the water pan, and place the roasts on the top shelf, a good ways away from the heat, will that give me higher, more traditional 'oven' type roasting temps?
In theory it seems like it would work, just wondering if anyone had ever used this method for roasting in the WSM...

 

[Glenn W]

To answer your question, yes. However most don't like the burning grease from poultry in the fire. If you use a empty foiled pan and 1 full chimney of lit lump on top of unlit lump to equal a full ring you can get 325+. If not just prop the door upside down with a 1/2" gap or offset the lid so it is cracked a little and you can get 350+.

 

[K Kruger]

Prep the goose as you would for the oven, piercing the skin all over many, many times. (I also do a water dip.)

Leaving the pan out would mean huge flare-ups as the fat drips. That's one thing for chicken, another entirely for goose with its copious fat. Not something I would do.

I always Minion the start for high heat - just 25 lit - but you can start with more, as Glenn notes. I get upper 200s normally. Flipping the door (knob on the bottom) and propping it open from the bottom gets me to mid-to-upper 300s, the temp I like to cook many things.

 

[DavidM]

Grease! I totally spaced on the need for the pan (or something) needed to catch the drippings, duh.

I'll leave the pan in, do a full ring, and let 'er rip. For some reason, I'm usually fighting my WSM to stay below 300, so this time I'll just let it go. Worst case scenario, I can blast the geese in the oven for the final 20 mins to crisp the skin if needed.
Thanks for all your help!
PS--

Instead of the fork-method of piercing the goose skin, Gordon Ramsay has an interesting (and effective looking) method: with a really sharp knife, slice the skin in one direction, all the way round the bird, careful not to pierce the flesh. Then slice the skin in the other direction, so you wind up with a diamond, or checkerboard pattern all over the board. It seems to perfectly render the fat, and crisp the skin. If you youtube 'Gordon Ramsay Christmas Goose' you can find the clip. Looks tasty.

Happy Festivus, all!