Smokersmith Posted February 1, 2023 Report Share Posted February 1, 2023 Treated myself to a new ‘pellet grill’ after Xmas, and decided to start with some smoked goose breast. Marinated overnight in apple juice, bay, garlic etc the cooked the next day low temp for around 5 hours… Result was moist, tender and full of flavour.. Quote Link to comment Share on other sites More sharing options...
London Best Posted February 1, 2023 Report Share Posted February 1, 2023 Is that why they call you “Smokersmith”? Quote Link to comment Share on other sites More sharing options...
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