Hi Biff,
I do a cure and smoke with my geese and pheasants. I follow the cure instructions for the liquid brine on the Morton Tender Quick bag and enhance the mix with some garlic and bay leaves. I generally leave the geese in for 2 days. I then do a smoker cook and bring the meat upto 165F. I generally serve the meat cool/chilled. Wild goose is a nice rich meat and with this curing you can slice it paper thin if so desired and serve that way.
If you are looking to cook birds with smoke then I do both the geese and pheasants on my Weber Gas grill. I place a pan of water below the grates, place smoker chips in tin foil off to the side over the flavourizer bars and cook at 325F. I use apple wood mixed with hickory for the smoke blend and baste with some olive oil. Do not overcook the geese!! A thermometer is essential. Take the bird off when the meat temp is aropund 150-155F. I don't marinate the birds for this kind of cooking but I do stuff with apples and onions in the cavity. You can do the marinade injection like a deep fried turkey if you are so inclined and this works for both the pheasants and geese. I like to seve the cooked bird with wild chokecherry jelly.
A third method with the geese is to breast them. You can leave the skin on. With the breasts I marinade them in a "Greek" mix of 2parts olive oil to 1 part lemon juice and a little hit of vinegar and for seasonings I add salt pepper, oregano, garlic and a teaspoon of sugar. Marinade the breasts for at least a couple of hours - I like to do mine for around 6 hrs. Fire up your grill and get it very hot - a searing hot. Place the breasts skin side down first then turn over. You want these to be cooked RARE. Remove from grill and slice thin - it will be like some of the best tenderloin you have ever had both in texture and taste.
Enjoy wildgame - it's natural
Ken