If smoking the goat, place the goat on a rack in the smoker with the smoke from pecan, oak, or fruitwood at 200 to 220 degrees F. Smoke for about 1 hour per pound, or until the internal temperature reaches 180 degrees F. (fieryfoodscentral.com)
Then smoke them for three hours over fruitwood in a traditional smoker with a separate firebox, or in the Weber - style barbecue as described above. (fieryfoodscentral.com)
Ascending the grand staircase from the lobby, the second floor's Hua Chi 88 is a vibrant Chinese dining restaurant serving authentic Suzhou and Huaiyang cuisines, Taihu Boat cuisine from nearby Tai Lake, and the city's finest Peking Duck roasted over fruitwood in the traditional duck oven. (breakingtravelnews.com)