Thread: Wood smoking goat

Originally Posted by Preacher

Te Kuiti you say? Public land?

A kind doc lady told me of a few places. There is a few threads about leitch's clearing. It is well known but always seems to be goats around. I've not been there personally but we can go I if you like.

Originally Posted by mrs dundee

Sliced up some duck breasts tonight for snitzel all in freezer now.[ATTACH]110679[

Now I wish I had a duck pond.

Originally Posted by Nick-D

When smoking man rule of thumb is cook till its done. A good thermometer takes the guess work away. Red meat like goat can handle a good robust smoke so don't be afraid to use a stronger wood

I have a digital meat thermometer so should be well equipped.

Do you ever find it goes bitter? I was told that chicken is susceptible to talon gin the smoke flavour quote easily and getting a bit bitter.

Originally Posted by Russian 22.

A kind doc lady told me of a few places. There is a few threads about leitch's clearing. It is well known but always seems to be goats around. I've not been there personally but we can go I if you like.



Now I wish I had a duck pond.




I have a digital meat thermometer so should be well equipped.

Do you ever find it goes bitter? I was told that chicken is susceptible to talon gin the smoke flavour quote easily and getting a bit bitter.

Ime bitter is usually a symptom of too much smoke rather than a robust flavoured smoke. That being said to robust a smoke on a delicate flavoured meat and the smoke flavour overpowers it.

Goats pretty robust though so will take most things. Just use what you have on hand as long as it is considered a good smoking wood. Given the choice go something with a little sweetness, hickory or apple are both yum with lamb or goat

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