3 - 4 handfuls of hickory wood chips, soaked for at least 30 minutes
Aluminum tub with water
Core temperature
For the marinade, simply stir together orange juice, grapefruit juice, a chopped onion, garlic and salt to taste and set aside about half of it for the later sauce.
For the filling, stir together the apples, a finely chopped onion and salt and pepper.
Wash the goose, pat dry and then rub it with plenty of salt and pepper and also sprinkle inside. Place with the breast side down in a baking dish made of aluminum, steel, glass or similar. Pour the filling and approx. 150 ml of the marinade into the goose and sew it up well or pinch it with toothpicks.
The kettle grill, which has now been prepared for indirect grilling, should be around 120 - 140 degrees. Please place an aluminum tub with water next to the coals. Place the goose on the grill and close the lid.
The temperature should remain roughly constant for the next 4 - 6 hours, depending on whether it is 120 degrees or 140 degrees.
At the beginning and if necessary, add a handful of wet wood chips to the briquettes up to 2 times to smoke. For us it was hickory.
Brush the goose every half an hour with the marinade and later regularly with the collected fat in the baking dish. Do not turn around until the last 30 to 60 minutes so that the breast can turn brown - brush regularly with a little diluted honey if necessary.
The target core temperature at the Bollen, measured in the middle of the thickest point, should be 80 to 83 degrees. Please let the goose rest for another 20 minutes, covered with aluminum foil, this will make it even juicier on the inside.
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