So..my wedding present from my wife arrived...

My wife bought one of these a couple of weeks back. The subsequent conversation went:


Me: This is really going to be in the way while we're working on renovating the garden. Plus you won't be using it till next year.

Her: But it was the last one in stock. No one has them anywhere.

Me: Pretty sure they're just out of them for winter. They don't want to carry stock they won't sell.

Her: But it was the last one in stock.

Me: They will be selling them again next year. It's not like they've stopped making barbacues.

Her: BUT IT WAS THE LAST ONE IN STOCK!!

Me: <rolls eyes>
 
I spent all summer umming and aaing about a kamado. Have to let me know how the Wild Goose is as it is a lot cheaper than some but still looks great quality.
 
I've been looking at this type for a while. I really don't get on with the webber type design and the drum type one i've had this summer is not at all a pleasure to use.

Possibly the best time of year to be buying one :)
 
Beasty said:
I spent all summer umming and aaing about a kamado. Have to let me know how the Wild Goose is as it is a lot cheaper than some but still looks great quality.
Click to expand...

I cooked steak on it last night (standard new BBQ test), I got it roaring at 450C and did two sirloins on it. Excellent result, the outside was really nicely charred (brown, not black) and because they cooked so quickly they retained moisture.

One thing I really liked was how easy and quick it was to reduce the temp. Due to how good the seal is on the lid, when you close the vents the temp reduces really quickly as you're staving the fuel.

The build quality is really top notch, everything is really heavily built, a testament to this is how heavy the thing is. It arrived on a pallet and weighs 100kg. I managed to get it together on my own as I was impatient but in hindsight I wouldn't do that again. It really was hard to move about on my own.

re: Pizza, I am going to do pizza tonight and will post the results up. I have never made pizza before but really love the proper italian style of thin, puffed up crusts with limited toppings. I was considering buying a pizza oven this year now the garden is nearly sorted but tbh, from what I have seen, these things can do pizza really well.
 
I've tabled the idea for purchasing this to the wife and have approval :D . It reminds me of the little cast iron barrel bbq's that I started off with, always loved them and for all the years since have not really settled on something I find as good, this would seem to fit the bill with the added bonus of pizza's and the like :)
 
Pizza turned out really great. Not made pizza before but followed a recipe for the dough from here

I bought a baking stone from Waitrose which I had not seen the review for, had I seen it I may not have bought it. It worked fine and I had it up to 900f for about 40 mins so no issues there, only issue is it is not round but I don't mind rectangular pizzas.

The dough really puffed up and blistered which is how I wanted it to work but the base was a little too charred so I need to work on it still. But, rome wasn't built in a day!
 
Disappointed - No picture ? - you were doing a wonderful marketting job
(ok - found a utube the guy fafs around a lot with lid open though.)

How long are warm up times ? - taste is the imperative, but what do you think fuel costs will pan-out as ?
 
I have a pic of the setup with an uncooked pizza on it, my wife has pics of the cooked pizza, I will ask her for them. Sorry was too excited to take photos!

Warm up was about 35mins but I am sure I can get that faster if I get better at lighting it. The charcoal I am using is in really big bits so is taking a while to get going. I will work out the fuel costs next time I do it (approx.. anyway) at a guess it's about a quids worth of charcoal each time.

Cook time when it was probably a little too hot was about 1min 35 - 2min - the slower cook later on when it was cooler made a much heavier crust. the quick cook made a really light and airy crust which was utterly amazing to chow down on.
 
Tone1979 said:
Cook time when it was probably a little too hot was about 1min 35 - 2min
Click to expand...
that is fast - must be a lot of radiation off of the firebricks in the dome top.

Having a rectangular stone (colour is strange looks like steel) might be prudent to allow heat up the sides ?
(oven one I use is 30cm dia and conventional brown fire brick colour )
Edit : ok I see it is made of granite
 
*reviving* - in hommage to the kamado

robj20 said:
wesimmo said:
Naan bread at home has sold it for me, I'd sell up and buy a house with a garden just to be able to make my own.
Click to expand...


jpaul said:
had to check , but you can make naans in the traditional way in a kamado
https://www.kamadoguru.com/topic/39249-naan-in-a-kamander/
we had an earlier thread about them but as a versatile pizza/smoking/attractive piece of kit ... still on my xmas list.
Click to expand...


Is that in the right thread? lol
Click to expand...


“Make sure that you always have the right tools for the job.
It's no use trying to eat a steak with a teaspoon, and a straw.”
 
jpaul said:
*reviving* - in hommage to the kamado




“Make sure that you always have the right tools for the job.
It's no use trying to eat a steak with a teaspoon, and a straw.”
Click to expand...
Are you feeling okay. Lol

You reply in a thread about the Ooni pizza oven about a Komada or something, then quote me in a wedding present thread.
 
You must log in or register to reply here.
Back
Top Bottom