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Since joining last week Ive spent a lot of time doing research taking into account the limited options we have in the UK for known name Kamado solutions. If you have an unlimited budget in the UK sure, then that's not a problem, sourcing all those attractive accessories that take the KJ range to the next level, it just leaves a bitter taste knowing the Joe-Tisserie is circa $300 in USA and £350 in the UK. That's of course if you can find stock of those accessories. The Pizza Porta is not even available in the UK. If i went for the KJ it would be like owning Taking into account the limited range of KJ accessories available in the UK and the ridiculous pricing when you can find them, Ive decided to opt for something that will hopefully do the job without having to break the bank and with the associated savings home-develop innovations and ideas to expand the cooking methods accordingly. All good fun! So in that vein, Ive decided to opt for the Wild Goose 18 Currently £549 minus £20 Newsletter Signup so £529 delivered. ($689) 4 months Paypal interest free credit as well
Hi, I've been a keen griller for many, many years, and have owned various gas and charcoal BBqs. I've currently got a Weber MasterTouch and Spirit gas grill, but I've been thinking about a Kamado for a good while now. After a lot of research I took the plunge this week and finally brought a Kamado ! I ending up going for a Monolith Classic (my shortlist was the Monolith or Kamado Joe), and picked it up Wednesday (it was an ex display model). Today I fired it up for the first time as the weather was kind (well for February in the UK anyway!) and did my first cook (just a spatchcock chicken and some corn). I was amazed how easy it was to light (much easier than using a chimney starter), but I was even more amazed by how easy it was to control the temperature and how stable it was. The results were very, very impressive. Lovely most chicken (I used a semi dry rub of Lemon, Onion, Garlic, Pepper, Salt, Cayenne...) and nice corn (although that was a tad overcooked for my taste). All done indirect, and I never opened the lid once during the cook. Overall I think this grill is going to get as much use as the weather here will permit, and I look forward to learning much as well as contributing to this forum !
I think I've finally tracked down a local supplier of Oak for smoking but was offered Green (Naturally) Seasoned wood or Kiln Dried. What works best on a Kamado? Instinctively I think that the moisture in Green Seasoned would give a slower burn so more consistent smoke. Your thoughts / experiences / advice welcome. Wood for this type of smoking is not readily available in the UK. Dust for cold smoking or chips are mostly what you can get. Several companies from the US are on eBay and offer to ship over here. If you buy wood chunks online who do you trust? Thanks B