This new 11" Portable Wild Goose Kamado is ideal for taking with you on trips or even lighting when you only have to cook a couple of steaks and is superb quality in an attractive graphite finish.
Kamado cookers have been about for thousands of years in one form or another (it is an ancient Japanese word). Certainly, they have been used in China (archaeologists have unearthed 3000 year old examples) and Indians still use Tandoor ovens today.
Kamados are made from thick Ceramic. As soon as you lift the lid you can sense the quality. Cooking inside ceramic Kamado brings a whole new dynamic to outdoor cooking. The ceramic tends to naturally absorb moisture which is released during cooking and this is just one reason why when you cook on a Kamado you will taste beautiful tender meats which aren’t dried out or burnt
Kamado grills are generally fuelled by traditional lump wood charcoal. One of the benefits of the ceramic construction is that there is no flavor contamination (metallic taste) to the cooked food and for the same reason, lump wood charcoal is the preferred choice for modern kamado cooking. Not only does lump charcoal create little ash, it is also made from natural wood. We strongly recommend that you only use proper lump wood charcoal (often described as ‘Restaurant grade’) If you use alternative fuels such as charcoal briquettes or self-lighting charcoal, these can contain many additives that can contaminate the flavour of the food.
If you are a serious outdoor cooker and put a priority on taste, then a ceramic grill is likely your best choice.
The most common comment you will get from your guests is how moist the meat is. The second most common comment is that you have cooked it so well (without burning it!)
These grills use a combination of ceramic, natural lump charcoal, and air flow to offer a superior charcoal taste and the ability to cook food at high temperatures and have it retain its moistness. You can cook as low as 100°C (for as long as 8 hours without refueling) or well over 400°C, so you can use it as an oven, a grill or a smoker and even a hot pizza oven. Your Wild Goose Kamado can be ready to use in as little as 15 minutes.
The key to the temperature control is two things: firstly the top and bottom precision vents control the airflow into the Kamado and this enables you to control both the temperature and the flames. Secondly, you always cook with the lid down and the lid has a tight seal which means that the only air intake is through your vents (so that you can perfectly control it)
When you first get your new Wild Goose Kamado, you will need to learn all about the new cooking techniques, but we do include a comprehensive guide to this to help you get started. The thick ceramic is very durable but, of course, you should try to avoid banging it (for example slamming down the lid) as it can break under such force. The ceramic will craze in time and occasionally chip, but this doesn’t affect the structural integrity and your cooking enjoyment.
If you are used to larger sizes of Kamado, you may notice that the top vent is different in that only the daisywheel opens, the whole vent does not slide across. Also there is no heat deflector included in this size Kamado.
445mm tall (approximately)
268mm at widest point (internally)
312mm at widest point (externally)
Guarantee 12 months.