A user is planning a Friendsgiving and needs advice on smoking a whole goose. They will be smoking one goose while another is in the oven. They have experience smoking other meats but not poultry, and their research shows conflicting information on temperature and doneness.The user also lacks fridge space for a wet brine and usually dry brines their goose. They are unsure if dry brining is suitable for smoking and if there's a specific reason it's not commonly recommended. Their smoker is a basic drum-style grill, and they plan to use the snake charcoal method, which limits temperature adjustments during cooking.They have drafted a recipe for a 10lb goose, including dry brine ingredients, stuffing for flavor, a spice rub, and a glaze. They plan to dry brine for up to three days, scald the goose, and then dry the skin for 24 hours uncovered. The recipe involves scoring the skin, stuffing, and applying a spice rub.The cooking temperature is set at 250°F using the snake method with cherry wood and possibly cinnamon sticks. A drip pan with water will be used for moisture. The goose will be cooked breast-side up, aiming for an internal thigh temperature of 165°F.A glaze will be applied towards the end of the cooking process. The user is asking for feedback on their recipe draft, suggestions for improvement, and an estimated cooking time for a 10lb goose at 250°F. They are seeking guidance on the best practices for smoking poultry with a dry brine and a simple smoker setup.