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

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.
 
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!
 
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.
 
You must log in or register to reply here.
Back
Top Bottom