GRILL TALK W

Ever since humans discovered how to make fire they’ve cooked their dinner on it… but tech has moved on since then, so feast on these upgrades to your crusty setup

GOZNEY DOME

hen you think ‘barbecue’ you probably picture piles of gently cremated bangers, dry beefy discs between cheap baps, and a sad-looking token veggie option.

But outdoor eating has come a long way in recent years – and Gozney’s new Dome proves it.

Following (very) hot on the heels of Gozney’s Roccbox, the Dome is the Bentley Continental of back-garden pizza ovens. In fact, to call it a pizza oven is to do the Dome a disservice. While it will reach temperatures of up to 500º – which is the kind of intense heat you need to get those crispy leopard-spotted crusts – it also means you can sear steaks and expertly char veg.

It’s massively versatile: turn the heat down and you can slow-roast larger cuts of meat or fish; close the door and add smoking chips for some extra flavour; take your lockdown sourdough addiction to the next level with the integrated steam injector; or even attach the cold smoker attachment for salmon.

Carnival of fuels

The standard Dome is wood-fired, with a dial on the side to control the airflow and regulate the temperature inside, but if you’d rather not rely so entirely on thermodynamics there’s also a dual-fuel model (£1199) that adds a built-in gas burner; but both work on exactly the same principles. To take the guesswork out, there’s also a digital thermometer display and two meat probes included.

Gozney also makes commercial ovens for restaurants, which means the Dome has been created using some serious know-how. Better make sure you’ve got the cooking skills to match.