I'd give somebody a free load of Hickory for killing 150lbs. of those vermin. Sky Carp is what we call em. I hope you like the meat and I'd like to make friends with somebody with an industrial duty smoker like that. I sure wouldn't waste good wood smoking goose meat though.
We eat all the geese we shoot. I wont roast em like a duck, chicken or turkey but they are good on the grill. Take the breast meat and cut in strips, marinade in any Italian salad dressing for a day or two then wrap a little bacon around each piece and grill them fairly rare. DELICIOUS!!!
I have tried a lot of different wood for smoking including cottonwood when it is dry of course and I think Hickory is my favorite. It has a nice smoke flavor and no bitterness to it and not too strong. I am sure your friend will put that all to good use.
I used to goose hunt a lot. The last few years I did, I would just debreast them and make jerky from the breasts. I found that the best use of them.
Even vegetarians like bacon. I sure enjoy shooting geese though. Shoot the sh!t with your buddy until they come flying over, then send the steel!
I know some people that make BBQ (shredded) goose meat, you honestly wouldn't know you weren't eating beef if they didn't tell you. That smokehouse is IMPRESSIVE!
We just breast them and bring them to a butcher to turn into pepperettes. First year mixed 50/50 pork & goose...but I found 60% pork works better. I have made jerky too. That turns out good.
