You need a large kettle or hood grill, or a smoker, which I personally prefer.
Heat the grill with 20 to 24 briquettes that are placed in equal parts on the sides of the fire pan. Place the fire pan as low as possible or the distance between the pan and the grate should be as large as possible. Adjust the temperature with the supply and exhaust air so that it is as constant as possible at approx. 160 ° C. Place an aluminum dish or casserole dish in the middle between the embers and fill it with a little water.
Wash the goose inside and out in cold water and pat dry well with kitchen paper. Inside and outside with pepper and salt, rub the skin with honey. To cook the legs well through, you can spread them apart with metal skewers and some wire.
Place the goose back on the wire rack, close the lid and make other preparations for the feast. The exact cooking time depends very much on the weight of the animal, the grill temperature and, to a certain extent, on the device. In any case, you should use a roasting thermo. At a core temperature of 75 - 80 ° C, the meat of the goose is tender and pink, at 90 ° C it is fully cooked.
If the grill allows it, scoop the fat that has dripped into the pan over the goose several times. If that doesn`t work, grease the goose several times with melted butter using a pastry brush. Do this as quickly as possible so that not so much heat is lost. If necessary, refill a handful of briquettes on both sides (preferably heated beforehand).
The goose should be ready after 4 - 5 hours. In the last hour of grilling, throw a handful of soaked beech or hickory wood chips on the embers - this gives the meat a slightly smoky taste.
When you have worked properly, there is pure goose fat in the tub, which you can use with mugwort and a little orange juice to make a wonderful sauce.
With homemade dumplings and red cabbage: delicious!
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