Remove the goose from the frig and let sit until room temperature.
Preheat your smoker to 225 degrees.
Mix the salt, pepper, sage, and celery salt in a small bowl.
Generously season the inside cavity and the outside of the goose with the spice mixture.
Wrap the seasoned goose with a wet cheesecloth and place into a foil pan to catch the juices; place in smoker and smoke for one hour.
After one hour, remove the wet cheesecloth and baste goose with the juices from the pan.
Continue to smoke the goose, basting every 30 minutes, until you reach an internal temperature of 145 degrees.
Remove the goose from the smoker and increase the temperature to 425 degrees.
Return the goose to the smoker and smoke until you have an internal temperature of 165 degrees; this will crisp the skin nicely.
Remove the bird from the smoker and let rest for thirty minutes.
TIP: The goose will cook at rate of about 30 minutes per pound at 225.