Rinse goose and pat dry. Remove excess fat. Sprinkle with salt and marjoram inside and out. Prick skin all over with fork. Place goose, breast side up, in a roasting tin. Place tin in centre of barbecue cooking grate. Add 500ml of water to roasting tin.
Barbecue for 2 1/2 to 3 hours or until tender and the internal temperature reaches 82 degrees C. To crisp goose, increase barbecue temperature to High for last 15 to 30 minutes. Remove goose from barbecue. Reserve fat for gravy. Let goose stand for 15 to 20 minutes before carving.
Meanwhile, make the stuffing. Place prunes and 4 tablespoons white wine in a large bowl. Soak for 5 minutes. Add apples, grated rye bread, raisins, lime juice, sugar, salt and cinnamon. Mix well. Place in an 20x10x13cm heavy foil container. Cover with thick foil and barbecue indirectly over medium heat for about 40 minutes. For crisper stuffing, barbecue uncovered.
To Make Gravy: In a saucepan, mix remaining wine, 125ml water, 3 tablespoons reserved goose fat and 3 tablespoons stuffing. Press stuffing to dissolve and use as thickening for gravy. Bring mixture to the boil; simmer for 5 minutes, stirring constantly. Strain gravy and season with salt.