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Posted 20 hours ago

THÜROS T1

£9.9£99Clearance
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ZTS2023
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The dough was quite hard to shape, might have been a mistake taking it straight from the fridge! I cooked the pizza with the door fully on and kept the pizza close to the middle of the stone. Nice rise on the crust but a bit too burnt, I would try and spin it more often next go. I started off with the door on, chimney on and cap off. The ability to transport the grills by carrying it with the handle is good. By comparison you need the Thuros T1 “To Go” version to match that functionality. Summary: 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.

The Thuros T1 is incredibly versatile as there is a large range of accessories available for it including:I put on some latex gloves and applied the treacle all over, rubbing it in thoroughly. With the treacle applied I added a good covering of pepper. The Cook: A good example of how much I have enjoyed cooking on this grill is that I have done 14 cooks on it over 13 weeks and that doesn’t include when it’s been fired up at the weekend to help out with larger cooks on the other grills. I see it as a key bit of kit within my hut now and am looking forward to trying the smoker attachment on it!

In a previous cook I went into more detail on goat meat, rather than repeat it all here have a read of that post: A wind deflector protects the grill from stronger weather, while two slots on the side mean the grill height can be adjusted depending on how close you want the food to be to the coals (juicy burgers need a higher heat compared to sizzling sardines) I lit half a chimney of lumpwood charcoal and whilst it was heating up I salted the goat shoulder. Once the charcoal was up to temperature I poured it into the middle of the smoker on top of 2 bags of heat beads. I left it to settle and light the heat beads whilst I got the meat ready. 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! I noticed in my last cook my T1 was looking a bit grimy, time for me to find out about cleaning the Thuros T1!The mixer made the world of difference, I am going to look forward to using that more! I just used the basic Ooni dough recipe to benchmark the mixer. Next cook I will cold prove the dough to see the difference. Place 2 handfuls of charcoal into the charcoal grate. This photo looks like more than two handfuls and is more than is actually required! 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.

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. Once the temperature of the meat was probing 88C on the Thermapen I took it off. Time to slice it up! The current Thuros T1 is small and light enough to be deemed portable. One minor issue is that with the BBQ Hood on you need to hold the grill underneath to transport it. Not a major deal but a more portable version is going to be available soon – The Thuros T1 “To Go” is the same as the Thuros T1 and BBQ Hood but has two clips on the lid which hold the lid to the grill body and allows you to transport the whole unit by holding the sturdy handle. You could transport this with your flamers in place, charcoal in the grill and cool bag with meat in the lid. Job done!

I used the Napoleon Prestige Pro 825 for this one again as I wanted to cook a lot of side dishes and this grill is massive! The water bath is an interesting idea. You can use it to add aromatics when cooking fish dishes or you can use it to create an indirect heat zone in the grill. Carrots: Didn’t peel them, just top and tailed them then into rapeseed oil in a pan and cooked on the top shelf.

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