In a previous cook I went into more detail on goat meat, rather than repeat it all here have a read of that post: Lid (D3030E) to cover the ash after burning down or as protection against dust, leaves as well as rain

Two side slits ensure enough air intake for lighting up the charcoal (and keeping it hot when in use) I wanted to try and get some leoparding formed on the pizza crusts and the best effects previously have come when taking the dough straight out the fridge without letting it get to room temperature so I tried that. The stainless steel BBQ has a grilling area of 30cm x 30cm and comes pre-assembled so it’s ready to cook bratwurst and burgers on straight away! I am trying to cook more curries and use my firebowl more often so this was a double win! First up I toasted a range of spices from Steenbergs. The Thuros T1 was set up with a couple of handfuls of Resilient Woodlands Alder Charcoal. Lit with a couple of flamers firelighters then left for 10 minutes to heat up. The Cook:

THÜROS – experience our unique grill culture in perfection

The base and lid is made from the same porcelain enameled material used on the Weber kettles. Thewhole unit is 37cm high by 53cm wide and 31cm deep and theplated steel grilling surface is 42cm by 26cm. I was a bit nervous cooking this as it’s not a cheap bit of meat so I was going to cook it on the Kamado Joe Big Joe which is easy to regulate the heat on but felt I should cook it on the kettle which more people have. I seared it to start then moved it to indirect heat to slowly cook. I rubbed this all over the goat shoulder then wrapped it in foil and put it in the fridge overnight. The colour of the paste on the meat was fantastic! With the oven preheated to 140c I put shallots in a roasting tray with loads of oil, bay leaves, rosemary and garlic. Covered with foil then roasted for 90 minutes.

On the standard grill (no accessories) you can cook some fantastic food. David described the Thuros T1 as “A steak machine” and after cooking some steaks on the grill I have to agree! James was kind enough to send me a box of Goat meat to cook which is exciting as I had bought his book a little while ago and had been meaning to start cooking recipes from it. The Smokey Joe is also made from the same porcelain enamelled materials used on the Weber kettles. The unit is 43cm high by 36cm wide and 42cm deep and the plated steel cooking grate is 37cm. The lid has a vent to control the cooking temperature. There isn’t a vent in the bottom but there are two side vents. I noticed in my last cook my T1 was looking a bit grimy, time for me to find out about cleaning the Thuros T1! Ingredients: cider vinegar, sugar, mayonnaise, French mustard, poppy seeds, rapeseed oil, salt, pepper, green cabbage, red cabbage, red onion and coriander leaves. I covered this and left it overnight for the flavours to mix.Turner and George demi brioche rolls. I cooked with these the other week and really enjoyed them, these were out of date when they went in the freezer and I had defrosted them on the day but they still tasted fantastic! Lightly toasted and on top went some poppy seed coleslaw. The Smokey Joe has a smaller cooking surface than the Go Anywhere but is also taller so a bit harder to store when not in use. The pork belly was sliced into 2cm cubes and placed into a large bowl. Maple syrup, soy sauce, sweet chilli sauce, mustard, garlic and chilli powder were added then mixed before the bowl was left in the fridge overnight. The dough was quite hard to stretch to start with, it was a mistake to take it straight out of the fridge. It works well with the dough from the Pizza Bible but the Ooni dough recipe needs a nice rest at room temperature so it’s easier to stretch. As the cook went on the dough was getting easier to work with. At 165g the dough balls are quite small, I would try these again with bigger dough balls to get some bigger pizzas. Gas was a lot easier for cooking this amount of pizzas, I left it burning whilst I ate my pizza part way through the cook which you might not do on pellets!