Last year I missed the boat, what with being a late developer... this year I'm drying oak as we speak for a spatchcocked goose (saw some affordable ones in Lidl) and very much hope the Magic of Wood and the Tuscan Grill will transform a blandish frozen bird into something special.
G'day Chas I thought a duck was pretty exotic never eaten one since I was a kid. But my son talked me into it. Sorry it's not the WFO is a home made rotisserie on a Weber Q. It's as hot as hell and raining here not the time for the big girl
Regards Dave Ps everyone raved about the duck. The crisp skin was perfect I'm told. I loaded extra hoi sin sauce on mine. Still don't like it. Will save the duck fat for some potatoes I know I like them
I'm cooking a 10kg turkey in mine with all the trimmings. I too will be using residual heat to cook mine, rather than a live fire. I'm intending to use 2 large roasting trays, one for the turkey with it placed on a rack to lift it slightly, and another for all the veg. I've got the Lidl wireless meat probe, which I have regularly used before, to tell me when the meat is cooked, and expect the turkey to be cooked quicker then the quoted time. I've got family and friends round for Christmas Day. I have 'kiln dried' my logs using the last of the residual heat from last weeks firing.
Turkey went in at 8am this morning. I dropped the oven temperature down to 190-200'C, wrapped turkey well in foil and bricked the entrance. I'm using the wireless meat probe to check how the turkey is cooking.
Cooked great! Took 5 hours, then rested for 30mins. Roasted potatoes, blue pumpkin and acorn squash, and honey parsnips in oven also, and also cooked a pudding afterwards in there. Turkey cooked perfectly and was really moist and enjoyed by all.
Well, here's a before and after... it tasted better than it looks, but the most astonishing thing was that there's so little meat on a goose (I did know that, 4.5kg for just four of us) that when spatchcocked it cooked right through in 50 mins. Wrapped in foil in the pantry while the spuds and parsnips went in (lovely, slightly smokey flavour) it was still showing 65c on the probe 45 mins later. It had a light sprinkling of Chinese 5-spice over it.