Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Equipment => Topic started by: Unclebuck on April 18, 2009, 02:23 PM
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Hi,
Ive taken advantage of the recent nice weather and started to build my new garden patio whilst I'm at it i might as well construct tandoor oven oh what the hell I'm going to build a pizza oven too!! side by side ill blog it as the weeks go by i hoping to get it all done for summer!! :)
heres some pics of the shuttering/base I'm hoping to level the concrete this weekend i have a load of hardcore to get shot of so this is ideal.
P.S im after some tandoor liner photos inner/outer and if possible a cross-section diagram i have good idea how I'm going about it but more info i can gather the better! if anyone can help? Thanks UB.
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I shall be watching this with interest UB.
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UB,
you're impressing me now with all this cross sectional diagram lingo.
can't help with the info i know my concrete and well impressed with your shuttering.
best wishes on this impressive project. pizza oven sounds very optimistic - do u intend to fire it with wood.
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I found this UB ;) Hope it helps :-*
http://www.villagok.dk/tandoor/
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UB,
you're impressing me now with all this cross sectional diagram lingo.
can't help with the info i know my concrete and well impressed with your shuttering.
best wishes on this impressive project. pizza oven sounds very optimistic - do u intend to fire it with wood.
Hi Jerry thanks and yeah wood and bbq coals
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I found this UB ;) Hope it helps :-*
http://www.villagok.dk/tandoor/
Thanks Domi Ive never seen that site before that guy is very talented awesome link great help :)
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Again the south east is blessed with some nice spring weather and Ive finished the base with a 50:50 ballast and sharp sand on a 8 to 1 mix, leveled to the top of the shuttering. in a couple of days the concrete will be hard enough for me to remove the shuttering.
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P.S im after some tandoor liner photos inner/outer and if possible a cross-section diagram i have good idea how I'm going about it but more info i can gather the better! if anyone can help? Thanks UB.
You may recall a photo I posted last year of an improvised tandoor which I tried to knock up from a pile of bricks. The one lesson I learned was that bigger is probably not best, as a large oven simply needs vast amounts of heat energy, and therefore fuel, to get it up to tandoor type temperatures - say 500C. Given I'm not aiming to cook restaurant type quantities, the next tandoor I try and build will be much, much smaller.
I'm glad my tandoor was only a temporary construction - easily dismantled - or I could have been left with a huge oven of little use.
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Hi George, Ive been thinking the same i guess I'm governed by the top opening which needs to be about 12" diameter so i can get bread in and out I'm estimating this will be a 40/50 liter inner cavity, about the same of a domestic oven. this really is suck it and see for me hopefully i can start the inner cavity in the next couple of weeks. :)
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this really is suck it and see for me hopefully i can start the inner cavity in the next couple of weeks
Hi UB,
I have some tandoor design drawings if they would be of any use to you?
It would give you an idea of the ratios of the dimensions and you can presumably scale them according to your needs.
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Hi George, Ive been thinking the same i guess
UB, we have a wood burning chiminea, probably ~25L and it eats wood like no tomorrow. insulation will be key along with ability to control the air draw. thinking thermal block onion skins surrounding the hot part where i guess u'll need fire rated brick & mortar.
the other thing for me is to accept a build along trial and error and therefore the construction could be more fragile initially to allow mods as needed.
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Hi George, Ive been thinking the same i guess I'm governed by the top opening which needs to be about 12" diameter
I was thinking, after I posted my previous message...I cobbled together my own 'liner' rather than use a proprietary clay pot. A proper clay pot would probably have a smaller internal volume and should therefore be easier to heat. Also, my insulation was poor or non-existent, so heat escaped, I guess, and couldn't build up. I only achieved about 300C; some 200C short of my target temperature. I'd be interested to hear of the temperature achieved by anyone else here.
Anyway, for my next attempt - this summer perhaps - I'll be aiming for a cavity which is just large enough to accommodate one naan bread and one or two rods of chicken tikka. The cavity doesn't need to be any larger than that for my needs - cooking for no more than 6 people. You could still churn out half a dozen naans, one at a time, and should have better control. More importantly, the running costs should be less, to get up to anywhere near 500C, whether you're using gas or charcoal.
If I was buying a ready-made clay pot, I'd probably buy the smallest one which could take one naan bread and one or two rods of chicken tikka. I agree that the opening needs to be large enough or it would be very difficult to use.
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the other thing for me is to accept a build along trial and error and therefore the construction could be more fragile initially to allow mods as needed.
Yes, that's my thinking...pile up the bricks like Lego. Who needs mortar for a trial run? Only stick the bricks together with mortar once you've proved that it works and your design doesn't need any modifications in terms of design or build.
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this really is suck it and see for me hopefully i can start the inner cavity in the next couple of weeks
Hi UB,
I have some tandoor design drawings if they would be of any use to you?
It would give you an idea of the ratios of the dimensions and you can presumably scale them according to your needs.
Hi CA,
That sounds just like the thing im after please post them. Thanks UB.
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That sounds just like the thing im after please post them. Thanks UB
Hi UB,
If you send me a personal message with your email address I'll scan them and email them to you.
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That sounds just like the thing im after please post them. Thanks UB
Hi UB,
If you send me a personal message with your email address I'll scan them and email them to you.
Done with thanks.
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Hi UB,
I've emailed you the specs for "The Tandoori Clay Oven Mobile Tandoors", together with my estimates for the dimensions of a "domestic" tandoor. This company makes and supplies "Shahi" tandoors, which are commonly used in BIRs.
I think you'd expect to crack a few of the clay/terracotta pots first ;)
You might also want to check the specs for the "TandooriQ" tandoor here: http://www.tandooriq.co.uk/specification/specification.html
I hope these help 8)
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I have thought of making a tandoor out of refractors these are the things that go at the back of an open fire. the shape of these back to back makes like a square funnel shape and these work out at about ?30 each.
Andy
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Hi All,
About time i did a little update here the project is coming along nicely and the prospects of some tandoori tikka and naans are becoming a little more exciting!! cant wait to fire this baby up but more still to do. as you can see Ive done a rectangle hearth with all in ballast.
(http://farm4.static.flickr.com/3029/3624112208_301ddf99cc.jpg?v=0)
then i assembled a oval shape base from standing engineering bricks [bricks in photo wasnt used] with air vent [also for sweeping clean] at front, rendering around to seal and to give more strength.
(http://farm3.static.flickr.com/2152/3624112986_13902638aa.jpg?v=0)
spacing soldier's out and markings
(http://farm4.static.flickr.com/3375/3624113452_aff6c694c3.jpg?v=0)
Pointed
(http://farm4.static.flickr.com/3407/3624112590_5f2ff44de0.jpg?v=0)
Rendered around base
BTW chaps ive uploaded these photos to flickr see here (http://www.flickr.com/photos/39497298@N08/show/) This will be updated as i go
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I'm using this Terracotta clay pot as the liner its the biggest one i could find and a bargain price of 15 pounds it had buy me written all over it! all i needed to do now was to carefully using a angle grinder cut out the bottom, starting at the center i cut out wards like cutting a cake into 8ths then gently taping the segments away making sure i left the lip of the pot intacted to keep the pots natural strength.
(http://farm3.static.flickr.com/2447/3623356671_263b3def85.jpg?v=0)
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Now i was ready to set the pot on to its base firstly i made up some skewer stands to raise/rest the skewers if needed,
(http://farm4.static.flickr.com/3371/3623357859_b351cb39ca.jpg?v=0)
(http://farm4.static.flickr.com/3606/3624176950_ed8f4f15e0.jpg?v=0)
A ring of mortar and placed the pot on top.
(http://farm4.static.flickr.com/3345/3623358143_8d7920986e.jpg?v=0)
Again rendering around the base of the pot.
Next ill be rendering and reinforcing the liner, ill kepp you posted :) UB.
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UB,
real impressive. explanation and pics are really spot on.
i'd always discounted this as not achievable. given your nice and simple explanation i'm no longer that sure.
what mortar did u use (i've never been sure if a special cement is needed for heat applications).
i guess u could fire it with wood as well as charcoal.
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UB,
just one after thought - from my chiminea. your skewer stands appear v.thin.
in my chiminea i've a cast iron grid ~10mm thk - this can buckle under the heat.
i might be tempted to corbel the brickwork out or something along those lines to add some redundancy in case of problems with the metal when in service.
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Hi Jerry,
The mortar im using is building, sharp sand and cement on a ratio of 3:1:1 all materials im using which i have lying around from doing patio including the bricks haven't used any fire bricks or mortar just making use of what ive got.
Totally intend to use wood as well as charcoal, the metal skewer stands are 3mm thick they could bend under the heat, im unsure ill keep you posted on that one.
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Looks really good but in your picture i cannot see any fire brick or fire clay in your construction and concrete explodes when it gets very hot even a small fire on concrete will get hot enough to cause this.
thanks Andy
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Looks really good but in your picture i cannot see any fire brick or fire clay in your construction and concrete explodes when it gets very hot even a small fire on concrete will get hot enough to cause this.
thanks Andy
All good points chili head, it may not look it but this is only a practise build to see what i can expect from it, im expecting cracks who knows the whole thing might fall in but its cost me 15 quid so far.. All the best.
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The normal bricks can explode under high heat UB...cracks could be the least of your problems, luv...
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The normal bricks can explode under high heat UB...cracks could be the least of your problems, luv...
ill let you know of any explostions peeps im in the south east you never know you might hear it up north!! :)
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I will be starting to build mine soon so we must compare notes its all new to us this building an oven lark lol
Thanks Andy
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I will be starting to build mine soon so we must compare notes its all new to us this building an oven lark lol
Thanks Andy
Look forward to that Andy,
Ive now reinforced the pot with wire mess hopefully giving the pot a bit more strength. the mess is tied using wire then rendered with a 'scratch' coat then a second coat to finish it off.
(http://farm3.static.flickr.com/2477/3627356425_319f22d84b.jpg?v=0)
(http://farm4.static.flickr.com/3351/3628169708_d3405805fc.jpg?v=0)
(http://farm4.static.flickr.com/3303/3627357621_f25409426b.jpg?v=0)
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Looking really good UB, a really neat, professional job you're doing there! 8)
I'm not sure you'll have too much of a problem with the bricks cracking or exploding UB. I'd rather anticipate possible cracking around the base of the terracotta pot and wherever you have changes in construction materials.
Needless to say, you'll no doubt fire it up slowly, in the first instance (to slowly drive out any moisture) and, thereafter, heat it up and cool it down gently :P
Nice job, I look forward to seeing the completed and tested item! 8)
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UB,
as CA say's real professional job - have u done rendering before - scratch coat and all that mighty impressive.
this post has convinced me to give my chiminea ago as a sort of trial before maybe using a few bricks myself. i'm going to try to get one of those scure's this week.
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Looking really good UB, a really neat, professional job you're doing there! 8)
I'm not sure you'll have too much of a problem with the bricks cracking or exploding UB. I'd rather anticipate possible cracking around the base of the terracotta pot and wherever you have changes in construction materials.
Needless to say, you'll no doubt fire it up slowly, in the first instance (to slowly drive out any moisture) and, thereafter, heat it up and cool it down gently :P
Nice job, I look forward to seeing the completed and tested item! 8)
Thanks CA, i have to agree with you there, think Ive broke the back of it now just need to box it all in and insulate and in a way seems a shame ;) any how will keep you posted, Ta.
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UB,
as CA say's real professional job - have u done rendering before - scratch coat and all that mighty impressive.
this post has convinced me to give my chiminea ago as a sort of trial before maybe using a few bricks myself. i'm going to try to get one of those scure's this week.
Jerry, No i haven't done rendering before but watched other people so i got the jist so to speak.
Look forward to seeing your attempt looks like the bug is catching 8). UB.
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Place your bets folks! Will it crack, explode or what?
I still reckon you'd have been better off with a 'loose' build using no cement. As it is, I'd stand well back when you fire it up and thereafter. I've never seen bricks explode but I doubt if it's as serious as a boiler or something exploding. I think serious cracks could be the main threat, especially now that you've got a lamination comprising the clay pot, metal grid and cement. The metal will expand at a different rate and could even help the pot to crack. I would not have added a metal grid or anything at all to the outside of the pot myself. Loose Perlite or something would have been better.
If standard bricks and cement are fine for furnaces operating at around 400-500C, then they wouldn't bother to produce fire bricks and fire cement.
My bet - it might work to cook some food but it will crack.
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Hi UB
Have you checked this guys' site out?
http://piers.thompson.users.btopenworld.com/index.html (http://piers.thompson.users.btopenworld.com/index.html)
CoR
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Hi UB
Have you checked this guys' site out?
http://piers.thompson.users.btopenworld.com/index.html (http://piers.thompson.users.btopenworld.com/index.html)
CoR
Hi CoR yeah have seen that site, hes done a nice job there wish i had the money to get a pukka tandoor liner, maybe next time huh.. i need to get some of that vermiculite or perlite cheapest Ive seen is 15 quid for 100 liters which is not too bad. Thanks UB.
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I have telephoned the company where the clay liners are made and they are !!! wait for it ?200 each then you got build costs. I have seen the complete ovens going for ?200 second hand OK they do not look as good but they cook the same.
Andy
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UB,
inspirational stuff this.
i've got the skewer i was thinking of and attached pic of it in my chiminea.
the skewer is 700 lg inc the handle.
i'll get some tikka on marinade this w/e to try and get an idea if this tandoor oven is for me.
feel i need to dig out a previous post by i think Haldi to get more background on the cooking.
can't wait for the rest of your build - i'm totally sold on what i've seen so far - let the civil engineers sneer at the simplicity and ingenuity.
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That really looks the part UB, I hope it works out. The only thing that crossed my mind though was that you ( well, I) don't know what's in those terracota pots. I'd be worried that something nasty would leech out into my naans!
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UB,
inspirational stuff this.
i've got the skewer i was thinking of and attached pic of it in my chiminea.
the skewer is 700 lg inc the handle.
i'll get some tikka on marinade this w/e to try and get an idea if this tandoor oven is for me.
feel i need to dig out a previous post by i think Haldi to get more background on the cooking.
can't wait for the rest of your build - i'm totally sold on what i've seen so far - let the civil engineers sneer at the simplicity and ingenuity.
keep us posted Jerry hope all goes well for you there.
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That really looks the part UB, I hope it works out. The only thing that crossed my mind though was that you ( well, I) don't know what's in those terracota pots. I'd be worried that something nasty would leech out into my naans!
Its all good as the man from the garden center assures me its 100% Terracotta imported from greece. Terracotta is food safe and has been used for century's for pottery and still used today, Terracotta bread bins and the like, even a Terracotta Tandoori Pot
(http://www.webury.com/store/mpb_2aATW21.jpg)
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Very neat UB, a tandoor oven is something I'd really like to build in the near future. I'll be watching this with interest!
Paul
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Got a few hours spare last evening and decided to run a few bricks, also got hold of some perlite for insulating the inner liner £15 for 100 liters more then enough, heres a link to there shop.
http://www.3ch.co.uk/index.php
(http://farm3.static.flickr.com/2424/3644093995_acc8bf65e2.jpg?v=0)
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:D :D and you went there just for perlite... ;)
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:D :D and you went there just for perlite... ;)
Ahh those days are well behind me.... or? ;)
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UB,
a practical thought seeing the photo. the chiminea produces quite a lot of ash which needs cleaning out on a regular basis (i use a small pot to scoop). the mesh also allows the spent ash to fall from the burning stuff and thereby allow a good air flow to it.
the mesh and air flow i don't see as too important for the set up as i guess it will be used as a single fire and cook (as opposed to be kept running for several hrs as per chiminea). the hole for cleaning out does look a bit small.
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UB,
a practical thought seeing the photo. the chiminea produces quite a lot of ash which needs cleaning out on a regular basis (i use a small pot to scoop). the mesh also allows the spent ash to fall from the burning stuff and thereby allow a good air flow to it.
the mesh and air flow i don't see as too important for the set up as i guess it will be used as a single fire and cook (as opposed to be kept running for several hrs as per chiminea). the hole for cleaning out does look a bit small.
yeah it does a bit, but Ive made a couple of tools ill get some pics of them up too, a adapted hoe and brush. also jerry can i ask where you got those skewers from? mine are a bit short.
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UB,
if u move that front row of bricks (2 off ea side) inward i course then the channel will be shorter and the access much better. the rows above could be stepped back out if u needed to maintain the depth of insulation.
it's difficult to get a feel for if there's a need from the pic - if u can get your hand in easily then no probs otherwise i'd would adjust the bricks whilst u can.
the skewers are from a big asian supermarket in bolton on Cannon Street (called i think Manchester Superstore). let me know if u get stuck locally. they have 2 sizes. i bought the longer version.
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UB,
if u move that front row of bricks (2 off ea side) inward i course then the channel will be shorter and the access much better. the rows above could be stepped back out if u needed to maintain the depth of insulation.
it's difficult to get a feel for if there's a need from the pic - if u can get your hand in easily then no probs otherwise i'd would adjust the bricks whilst u can.
the skewers are from a big asian supermarket in bolton on Cannon Street (called i think Manchester Superstore). let me know if u get stuck locally. they have 2 sizes. i bought the longer version.
I had a look a this tandoor which is like mine i guess the hole is just bigger then a brick (http://piers.thompson.users.btopenworld.com/p13.jpg).
i can fit my arm up the hole so should be OK.
On the skewers note, very kind of you, ill have a look down the asian market if not i give you shout so many thanks Jerry. ;)
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Hi Chaps,
I'm just about done in construction now had one small test fire[sorry no pics] before insulating checking for any little holes/leaks all seemed OK so Ive finished the brick work, filled the void with perlite and screeded the top in, concrete with dye and a lick of paint! going to do another small test fire before i start using it in anger :D ill get the next test fire pics up soon. UB.
(http://farm3.static.flickr.com/2454/3654467633_2174b91693.jpg?v=0)
Brick work up and pointed
(http://farm4.static.flickr.com/3374/3654468171_fccecb857f.jpg?v=0)
Perlite insulation
(http://farm4.static.flickr.com/3583/3655267652_1768f516f7.jpg?v=0)
Finished and Ready for action!!
I do need to make a cover for it as the snails love it!! they think ive made them a house! if they dont up sticks and leave soon im going to have snail tikka ;)
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Snail tikka... that's fusion cuisine if I've ever heard it!
Awaiting that first tikka/naan report!
Great job UB!
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impressive concrete screeding with dye even.
looks the job.
tikka is marinating and aiming to try out on friday. i left the chicken as whole breasts to go on the skewer as 1 off pieces.
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That looks amazing
I hope everything works out
When I cook Chicken Tikka, I cut the breasts longways in half
Then thread each bit in and out of the skewer, so they don't slip off.
If it's good quality chicken they will stay on
If it's poor, or thawed from frozen, I put a bit of raw potato at the bottem of the skewer, to stop them falling off.
At one takeaway I visit they use whole chicken breasts
But I'm always a little worried they might not be cooked through
It's quite hard to tell, really
I heat my tandoor for half an hour, then cook the tikka for fifteen minutes
It's a little odd, but the tandoor is hottest near the top
Not, nearest the flames
The skewers heat up and cook the chicken from the middle too
It's a triple heat with the tandoor walls and heat from below too.
I can't wait for your report
Well done UB
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I have seen in a restaurant kitchen where they cut the breast of chicken lengthways as Haldi says but they carefully skewer the chicken on skewers that have been in the tandoor for a few minutes, you can hear the chicken sizzle as they thread them on,
this also ensures a quicker cooking of the middle of the chicken and the chicken never slides off the skewer,
Bob
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Thanks Chaps, its going to be fun working out how to use this thing! i sure im going to lose a naan or two :)
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hi unclebuck,
This is the best looking tandoor I've ever seen and i really hope it works OK.
A little trick to cooking nans is to get the oven hot enough and then just before you put the Nana on the side near the top put some water with your hand on the face of the Nana and then pat the wet side to the hot side of the oven this stops it from sticking too much and makes it easy to get the Nana off as it makes the Base slightly harder and therefore easy to hold on the hooked bit as you slowly remove it, I lost a few at first with the oven being too hot or too cold you tend to get a feel for it after a bit and if you add just a bit of charcoal on a night and close down the draft holes top and bottom it will stay lit for 24 hours or more.
Good luck mate Andy
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Haldi & Achmal,
thanks for the cooking instructions - very timely.
weather was good tonight so pre cooked ready for curry tomorrow.
i cut the breasts in half lengthways and the trick of heating the skewer works a treat. the 15 mins cooking time seemed good too.
pics for info.
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Jerry - what exactly is that you cooked the tikka in?
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it's a chiminea - have added photo. we use it for heat and ambiance when sitting outside. i get a lot of buck she wood via trade and the chiminea uses it up real quick.
i'm not sure it's a long term solution for tikka - i don't think it gets that much hotter than my gas bbq and certainly does not reach tandoor temp (u need the flames to die down to be able to cook, but when the flames go so does much of the temp).
my thinking was a "test" to gauge if a UB tandoori would be worth the effort to the family. the chiminea might turn out a midway compromise - it certainly was easier than using the bbq.
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heres some pics for the 2nd test fire with a few handfulls of bbq coals and some wood i put a bit too much wood in to be honest but the flame died down quickly and left with some glowing coals you really cant look down the liner even when all has died down its really very hot! that pic was at arms lenth.. its like a jet engine! :)
(http://farm4.static.flickr.com/3581/3663935410_1154c3fba9.jpg?v=0)
Just light
(http://farm3.static.flickr.com/2423/3663132845_3a5124c2e7.jpg?v=0)
10 mins
(http://farm3.static.flickr.com/2456/3663121617_98b6130692.jpg?v=0)
15 mins
(http://farm3.static.flickr.com/2593/3663935932_dbe5e7f344.jpg?v=0)
1 hour
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Whoa.
UB - please cook some naan and tikka in it...
Dying to see how that goes...
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UB,
impressive result for sure.
i used the cooked tikka last night. the actual taste was no different - this for me is purely down to the marinade used and time.
the texture however was pretty close to BIR and certainly better than BBQ. i put this down to the chicken being cooked in the large piece and being "undercooked" after being cooked using the skewer approach (rawness in the ctr). this left some cooking space left for the reheat in the final dish. this may hold true on a BBQ.
i'd add given UB's photo's that the chiminea is well short of the UB's real deal (this view based on the insulation in UB's compared to none in a chiminea and the much wider top opening needed for naan).
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impressive result for sure.
i used the cooked tikka last night. the actual taste was no different - this for me is purely down to the marinade used and time.
I find that the big difference, is when it's only just been cooked
It's slightly blackened on the outside but very moist underneath.
After it's cooled, it's probably the same as oven cooked
The picture shows half chicken tikka breasts
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Haldi,
i haven't been clear enough. when i said "actual taste was no different" what i was meaning was the marinade comes through just the same.
what i did notice which was a big difference for me was the texture - what u've described "blackened on the outside but very moist underneath" is more along the lines of what i was getting at.
i ended up not cooking it through (by luck) which left it tasting much better in the finished curry. i put it down to using the 1/2 breast's compared with chunks on a small skewer on my gas BBQ plus the heat effect that u describe ie moist underneath.
i would for sure use chiminea going fwd in preference to the gas BBQ.
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UB, that's one fantastic looking oven, you should go in to Tandoor oven business.
I'll have one.
:P OB
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UB any news on the cooking front yet? Has the design lived up to its promise?
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UB, that's one fantastic looking oven, you should go in to Tandoor oven business.
I'll have one.
:P OB
Thanks OB :)
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UB any news on the cooking front yet? Has the design lived up to its promise?
The news is that this cheap construction build is better then i ever thought was possible Ive done naan and tikka both with amazement on how well they come out, cant tell you how many things Ive tryd to get a hob cooked naan like the take away, acceptable but now i see there where way off, this garden tandoor makes naan and tikka cooking very simple once hot! and it gets very hot Ive stoke it till about 370 degrees [have taken it to 450] and feel no need to go any hotter as foods just burns at that!! and is uncomfortable to use that heat.
using a very simple naan recipe, the best naans Ive made [see pics], naan dough is placed on a couple of t.towels wrapped into a pillow and pressed into the liner very quickly with a glove worn as not to lose to many hairs!! the naans are irresistible just alone with a glass of red and cook in about 60 seconds, its all down the heat in the liner and the tandoor oven.
Tikka fantastic also with the odd drip of marinade hitting the coals a filling the air with smells that make your mouth water, pulling the meat off the skewers with hissing and steam as the skewer its self is red hot these cook within 3 to 4 Min's and can hang about 8 rods of meat at a time!! will get some tikka pics up soon.
P.S No Cracks or Explosions ;)
(http://farm3.static.flickr.com/2589/3707672495_ebcf108224.jpg?v=0)
ready to go with t.towel
(http://farm4.static.flickr.com/3494/3707673181_3876d1bd5e.jpg?v=0)
15 seconds
(http://farm4.static.flickr.com/3528/3708483862_0ec1898e26.jpg)
a few seconds
(http://farm4.static.flickr.com/3501/3707604781_ac48d209e7.jpg?v=0)
Stack em high!
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Quatermass experiment..or what?!
Bloody brilliant results judging by the pics UB. I am well impressed.OK now all we need to see is some tandoori chicken.
BTW how difficult was it to get the naans to stick? Did you wet one side?
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Wow! :o
Must see some tikka and a tandoori chicken!
Glad to see it didn't crack under the heat. I'm now eyeballing my yard to decide where I might put mine. Would you be willing to share your construction method?
-- Josh
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Quatermass experiment..or what?!
Bloody brilliant results judging by the pics UB. I am well impressed.OK now all we need to see is some tandoori chicken.
BTW how difficult was it to get the naans to stick? Did you wet one side?
Thanks SS, very easy just pressed it to the sides with a t.towel pillow and thats it i love watching them its amassing how quick it takes em to cook!!
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Wow! :o
Must see some tikka and a tandoori chicken!
Havent taken any Tikka pics yet but will on my next trip to the tandoori gardens! :)
Glad to see it didn't crack under the heat. I'm now eyeballing my yard to decide where I might put mine, Would you be willing to share your construction method?
yeah of coarse J, you can allways PM me any Questions.
Basically if you have some DIY skills and about 70 quid you can build one in a week i recon, careful tho because everytime you go to a garden center you will be eyeballing the plant pots thinking will take a naan bread? i did, still do ::)
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UB,
yep fantastic.
how much fuel are u using per fire. a few details pls and i'm going have to take my good lady to the garden ctr.
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Stunning UB absolutely stunning. Congratulations on a fabulous job.
8) 8) 8) 8)
Cheers
CoR
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Brlliant job UB, I'm pleased to hear that you've not got any cracking or explosions! 8)
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Have to say UB, that's one fine tandoor you've made. Next year I will have finished my garden, lots of hard landscaping going on at the moment. I will certainly build one myself, and possibly a wood burning bread oven. For someone with, by your own admission, no bricklaying skills, you've done one fine job. Envious as hell, that you can now cook all that lovely chicken Tikka and nanns. Will you have a go at Sheek kebabs at any time in the oven?. I'm only assuming Sheek kebabs are cooked in a Tandoor. Would be interested in the results.
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Thanks CA, Qprbob and CoR
get building Bob you wont look back, i had a tandoori party the other night all the fellas cant help but gather round it all night having a play its a real talking point they want me build them one now!
sheek kebabs are deff on the agenda what recipes would people recommend? only because I'm not a massive sheek/keema lover and never ordered it so wouldn't know good from bad, ill take some pics. UB :)
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I'm pleased for you that I've been proved wrong, so far, in terms of any cracks. I guess the biggest risk was during the first few firings, and as you're got past those, and not reported anything, you might be home and dry in the long term. I hope so.
As for style and 'artistic merit', your tandoor really should take first prize. I never fancied an ugly lump something like some of the others, in my back yard, but your design really does look good, quite apart from seeming to work well.
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Thanks CA and Qprbob
get building Bob you wont look back, i had a tandoori party the other night all the fellas cant help but gather round it all night having a play its a real talking point they want me build them one now!
sheek kebabs are deff on the agenda what recipes would people recommend? only because I'm not a massive sheek/keema lover and never ordered it so wouldn't know good from bad, ill take some pics. UB :)
I'm building in the garden now, unfortunately not a Tandoor, but retaining walls,steps and fencing. It'll have to be next year. UB please keep posting the fantastic pictures of your food, it'll make that year go so fast LOL.
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I'm pleased for you that I've been proved wrong, so far, in terms of any cracks. I guess the biggest risk was during the first few firings, and as you're got past those, and not reported anything, you might be home and dry in the long term. I hope so.
As for style and 'artistic merit', your tandoor really should take first prize. I never fancied an ugly lump something like some of the others, in my back yard, but your design really does look good, quite apart from seeming to work well.
Thanks George,
My aim was to see if i could build one with just DIY materials ie no specialist gear [fire bricks, fire clay, liners] you can go to B&Q with a empty trolley and come out with all you need with out braking the bank, if you worried about cracks buy the refractory gear but it can be done just needs elbow grease! :)
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I'm building in the garden now, unfortunately not a Tandoor, but retaining walls,steps and fencing. It'll have to be next year. UB please keep posting the fantastic pictures of your food, it'll make that year go so fast LOL.
I will matey just make sure you blog your build with us to see, know how you feel Ive got some landscaping to do myself now then i start on the pizza oven build ;)
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then i start on the pizza oven build ;)
UB,
now u're talking. i suppose it would be too much to wish for to sort of combine the features into 1 off oven given i'd be starting from scratch.
what do u think!
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then i start on the pizza oven build ;)
UB,
now u're talking. i suppose it would be too much to wish for to sort of combine the features into 1 off oven given i'd be starting from scratch.
what do u think!
Don't think it could be done. A pizza oven is front loading and a Tandoor you cook from the top. Sure someone will prove me wrong though.
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then i start on the pizza oven build ;)
UB,
now u're talking. i suppose it would be too much to wish for to sort of combine the features into 1 off oven given i'd be starting from scratch.
what do u think!
Nah you don't want to compromise the tandoor design because it just wont be right, you need that shape and trapped heat especially for naan cooking
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UB, qprbob,
many thanks.
will have to wait for the pizza outcome. i've no space for both and it's a fine call between the 2.
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UB, qprbob,
many thanks.
will have to wait for the pizza outcome. i've no space for both and it's a fine call between the 2.
Hey Jerry check out this nutter
http://www.youtube.com/watch?v=F3rIb-dj6no
Clip not working? search youtube for "Pizza Tandoori Oven Part 1 of 2 Design"
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UB,
wow. it starts off real good and then down hill pretty quick until glass gets mentioned and u start to think this is serious.
i'll be trying out part 2.
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Hey Jerry check out this nutter
Thank you for finding this youtube clip. It looks like a good technical design which, like I suggested before, strikes me as a complete eyesore for most private homes. That's where yours looks so much better.
I wouldn't call him a nutter though. The presentation could have been a bit more slick but it looks like a good technical design and it's good of him to post the videos.
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There you go Jerry, space problem solved. ;D ;D More seriously, if you only have a choice of one, it has to be a Tandoor surely.
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There you go Jerry, space problem solved. ;D ;D More seriously, if you only have a choice of one, it has to be a Tandoor surely.
yeah has to be a tandoor, you can get away with oven cooked pizza but not naan go for it jerry
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Wow! absolutely awesome. I'm just looking where mine could go :)
Is there any chance of a few pics of tikka cooking? How and where did you position it in the oven ?
Cheers
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I don;t know if anyone has posted this link before. If they have feel free to remove but it is a website showing how to build a tandoor in the garden
http://piers.thompson.users.btopenworld.com/background.html
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It would seem that Traditional Tandoor recipes are few and far between so if you manage to own your own tandoor can I suggest the book "Tandoor" by Ranjit Rai if you are hunting for recipes.
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It would seem that Traditional Tandoor recipes are few and far between so if you manage to own your own tandoor can I suggest the book "Tandoor" by Ranjit Rai if you are hunting for recipes.
That's a very good, glossy, high quality book
But I think it's the only book
The problem is that the recipes aren't BIR
They use tenderisers like papaya juice
There are items that you certainly won't be able to buy at Tescos
And if you could get them, they would not be cheap
The book is fantastic though, it gives an illustrated history of the tandoor.
There are pictures of them being made.
If you are a tandoor fan, you will get much enjoyment from this book!!!
As for recipe though, we have the best ones, already on this site
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Hi Chaps Haven't forgot about this thread 8).
Been having fun cooking in the tandoor also had a little disaster as i tryed to cook a whole tandoori chicken and it fell into the ashes DOH!! and Ive just deleted a load tikka pics :-[
ill be doing some more soon so ill get em posted.
(http://farm4.static.flickr.com/3450/3794736078_7e0d1c3146.jpg)
I marinaded this chicken for 24 hrs in the fridge
before i threaded onto skewer i put half a lemon inside chicken.
(http://farm3.static.flickr.com/2653/3793917135_b2c9518283.jpg)
thought if i wedge a couple of onions at the end it would stop it from moving...about 30 Min's in the oven it fell off, Whoops. Smelt lovely when it was cooking tho!
Ive made a skewer with a clamp for next time.
UB.
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Hi,
i would have had a good go at salvaging that chicken from the ashes :)
it sounds like you have probably solved your slippage problem but i have cooked whole chicken before and stuck about 4-5 skewers through it. this has two benefits because if you spread out the skewers around the top of the tandoor the bottom creates a sort of support frame and will not allow slippage. secondly you get more heat transmission through the meat which will cook it quicker. (you still need to try and protect the meat at the bottom though as it can burn)
cheers
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Hi,
i would have had a good go at salvaging that chicken from the ashes :)
I did try but its so hot in there just couldnt get it out till the temp dropped, i was gutted. next time, next time.
Thanks for your tip martin. UB. :)
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my weber bbq mitt has saved much lamb tikka in it's time (along with my arm hairs which were regularly singed off at one stage) :)
http://www.godfreys.com/product/Barbecue_Mitt_WS-8401
got mine from b&q but they aren't advertising them at the moment
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i had a 2nd go at cooking tikka on my chiminea yesterday.
i'm finding it's working a treat. i'm sure it's not a good a UB's real deal but for those who already have a chiminea then it's the next best thing.
u do have to work at keeping the flames "heat" right (there's no insulation so embers are not hot enough alone). u need to have good embers and then a little wood to keep a sort of trickle flame going.
the skewer of tikka coming off looked real good. i did not actually taste it but those who had the CTM did not complain.
the only downside is that the existing smell of the chiminea seems to mask out the smell of the tikka cooking. u can't have everything.
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had some tikka left over so decided to finish cook in the chiminea and have it with chips for tea.
very nice.
(http://i266.photobucket.com/albums/ii262/jerrym07/Tandoor%20Tikka/ChimineaTikka003.jpg)
http://s266.photobucket.com/albums/ii262/jerrym07/Tandoor%20Tikka/ (http://s266.photobucket.com/albums/ii262/jerrym07/Tandoor%20Tikka/)
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I'm thinking about building the same along with pizza oven. Just a quick question have you sourced the liner yet ifyou have where from?? By the way good base my friend!
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"I'm thinking about building the same along with pizza oven. Just a quick question have you sourced the liner yet ifyou have where from?? By the way good base my friend!"
Thanks Simon, liner for what mate? pizza oven? mine will be fire brick or im going to make a liner from refactory cement not to sure yet to be honest will be my winter project.
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a just for what it's worth thought.
the best pizza i've tasted was in Greece cooked using wood charcoal. alas i paid little attention at the time to the construction.
currently at home my biggest bug bear is the inability to independently adjust top and bottom heat in my electric oven (the bottom heat is too much compared with the top heat). i don't know what the proportion should be but may be worth some research. my guess would be 2/3:1/3
what i do know is that i'm looking fwd to when i can justify buying a new oven with the ability to adjust top & bottom heat.
another fact i've not been able to sort is that my fav Italian restaurant cooks at 180C yet my best result is at nearer 200C.
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Anyone know where to get some long skewers to suit one of these ?
Cheers
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"Anyone know where to get some long skewers to suit one of these ?"
Cheers
Asian cash and carry will hold them mate.
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i got my long skewer from Asian Supermarket
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Oh ok, Thanks guys.
I have just made my concrete base and put the hearth bricks down.
just waiting for the pot to be made now :)
Mak
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This construction looks very similar to yours UB http://www.argantia.it/articoli/forno_tandoor/index.asp (http://www.argantia.it/articoli/forno_tandoor/index.asp)
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CA, Thats spookly similar :o
only wish i could read it.
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only wish i could read it.
You can translate it using "live search" from the I.E. "Page" option on the toolbar. Here's the translation (not sure if this will work though...hit the "Go" arrow at the top right): http://www.microsofttranslator.com/BV.aspx?ref=IE8Activity&a=http%3A%2F%2Fwww.argantia.it%2Farticoli%2Fforno_tandoor%2Findex.asp (http://www.microsofttranslator.com/BV.aspx?ref=IE8Activity&a=http%3A%2F%2Fwww.argantia.it%2Farticoli%2Fforno_tandoor%2Findex.asp)
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Cheers CA, hes done a nice job there.
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Hi Chaps, the tandoori is standing up to the test and makes for good enterainment for guess too [espically when i loose my arm hairs] the tikka comes out suculent and tender. Mmm.. heres some Tikka Pics.
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UB,
interesting stuff.
i've been cooking tikka on my chiminea on the QT. i might go for a bracket as the tikka can catch the side and burn if i'm not careful.
also when feeding the 1/2 breast's onto the skewer i've only pushed it on at the top and bottom unlike your pick. i have the skewer hot when feeding it on.
might be worth a try.
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Unclebuck, these pics look fantastic, Ive missed all the fun form this thread recently and given your progress inspired to find more time to catch up. PP
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UB,
also when feeding the 1/2 breast's onto the skewer i've only pushed it on at the top and bottom unlike your pick. i have the skewer hot when feeding it on.
might be worth a try.
Ive notice that bir tikka always has a hole running though it from the skewer, so i do like-wise. Also the heat up the skewer help it cook quicker.
like this feller... feller.
(http://www.youtube.com/watch?v=cp_px2yY7cw#normal)
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UB,
threading the meat on at the top & bot of ea breast is very easy. it's exactly how my local BIR do it. others may do it different. at my local TA u only get a hole now and again - not in every piece. just give the other method a try - then make u're own mind up. it impacts the cooking of the chicken.
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I finally got the time to read through this awesome thread. Unclebuck you are a living legend. This made for wonderful reading. I am amazed that you make it all look so easy and the final construction pic is just fantastic. Your mates must love it when you have them round.
I cant wait for your next project and although it ain't a curry thing perhaps you could open a new thread and keep us all enthralled as your pizza oven comes together (I am sure nobody will mind). I lived in the South of France over the last four years and they were very popular in the outdoor kitchens many folks had in the garden. I am not sure of the actual wood used or whether it mattered but the pizza produced was the best ever.
This site is just fantastic and this piece of work adds even more to the pride in which I have in recommending it to anybody who is interested. Your a star and thanks together with all the others who have contributed. Great entertainment and inspiration. PP
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thanks for taking the time to read my tandoori blog PP
ill keep you posted on the pizza oven, ive already started :)
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real lovley pics ub
i was wondering if a grill placed partly up the pot would solve any droppage problems?
also the internal area of the pot looks quite sooty (last pic you posted) how do you solve cooking nans on the side wall?
wish i had the area to build something like this, much better than a bog standard bbq.
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real lovley pics ub
i was wondering if a grill placed partly up the pot would solve any droppage problems?
also the internal area of the pot looks quite sooty (last pic you posted) how do you solve cooking nans on the side wall?
wish i had the area to build something like this, much better than a bog standard bbq.
Hi Jim,
yeah the soot is a pain but it does burn off, what you have to do is stoke it up with wood let it get to almost embers and put the lid on leave it for a hour and it will burn off all the soot, it sort off cremates it self, id do this at the beginning of the cooking session naans first while its at its hottest then ill cook the chicken.
i like the real wood cooking because of the taste and the cave man in me just loves fires but for ease I'm in the proses of getting a gas ring established so i can have both options open to me
the slippage thing is solved as i have made a sewer with clamp defo no more lost chickens ill get a pic of that up soon.
UB.
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Hi UB,
I am in awe of your Tandoor :P and so impressed that you achieved this with no building skills, absoutley bloody brilliant :o!!! Just one question though, does your tikka or seekhs not tend to burn the further down the skewers? or does the heat dispurse evenly around the Tandoor.
I would love to have a go at building one of these things but if it turns out anything like the BBQ I built a few years back, I think Ill give it a miss :(
Quality tread mate,
Ray
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Thanks,
It pretty even ray the bottom part of the skewer does cook first with the outside getting a bit chard but i dont mind that
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9KW Gas Ring Happy Days!!
will be cooking with it next week..... 8)
Just need to make a shield for it first, UB.
(http://www.curry-recipes.co.uk/imagehost/pics/1ffd976ae27d9f6bd421c6f8bd106bfc.jpg) (http://www.curry-recipes.co.uk/imagehost/#1ffd976ae27d9f6bd421c6f8bd106bfc.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/573c069e76175906a8a0e375308e8db7.jpg) (http://www.curry-recipes.co.uk/imagehost/#573c069e76175906a8a0e375308e8db7.jpg)
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Hi UB,
That looks like the same unit as mine but taken out of its frame, supplied by Hamilton gas Products,
I tried this in my tandoor, temperature wise no problem at all, and as you say you need a shield to stop the heat getting back toward the valve and hose,
The only problem I found was it made the clay a little damp from the water vapour given off by the combustion of the propane,
It wasn't an option to run natural gas to the tandoor,
Good luck with mate,
Bob
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yeah read about that bob, ill keep a eye out on the old vapor situation and report back, things so far tonight looking good. 8)
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yeah read about that bob, ill keep a eye out on the old vapor situation and report back, things so far tonight looking good. 8)
Cheers UB,
If the water vapour isn't an issue, will you be using some kind of baffle plate to spread the direct heat to the sides of the tandoor, I find I have to do this on my charcoal fired one just to protect the meat on the lower end of the skewers,
its something I've seen on restaurant gas tandoors,
Bob
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Cheers UB,
If the water vapour isn't an issue, will you be using some kind of baffle plate to spread the direct heat to the sides of the tandoor, I find I have to do this on my charcoal fired one just to protect the meat on the lower end of the skewers,
its something I've seen on restaurant gas tandoors,
Bob
great minds think alike bob Ive made a tripod to go over ring to dissipate the heat, ill get a pic up tonight
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Cheers UB,
If the water vapour isn't an issue, will you be using some kind of baffle plate to spread the direct heat to the sides of the tandoor, I find I have to do this on my charcoal fired one just to protect the meat on the lower end of the skewers,
its something I've seen on restaurant gas tandoors,
Bob
Hi UB,
I should have known better than to think you wouldn't have thought of that ;D
looking forward to the pictures,
Bob
great minds think alike bob Ive made a tripod to go over ring to dissipate the heat, ill get a pic up tonight
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Heres the pic's of the shield/baffle i made to push the flames out-wards thus to make heating of the clay more efficient also Ive Incorporated a adjustable skewer rest in the center, works very well, this whole gas thing is sooooo much easier takes 45 Min's with the gas on about 3/4's for there to be enough heat for naan bread cooking
(http://www.curry-recipes.co.uk/imagehost/pics/278d99199e0ed41c492f18ad39f1e6db.jpg) (http://www.curry-recipes.co.uk/imagehost/#278d99199e0ed41c492f18ad39f1e6db.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/edf3ecc877d61fa23ee25a2c1e63b872.jpg) (http://www.curry-recipes.co.uk/imagehost/#edf3ecc877d61fa23ee25a2c1e63b872.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/bd105b8d49bebd0eb498acc3508b178f.jpg) (http://www.curry-recipes.co.uk/imagehost/#bd105b8d49bebd0eb498acc3508b178f.jpg)
I found no noticeable difference between the gas vs coal in fact i think the chicken was more succulent when using the gas.
all said and done I'm very happy.
UB 8)
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Here the naans cooking using the new installed Gas set up,
garlic/coriander and pashwari Naans.
(http://www.curry-recipes.co.uk/imagehost/pics/2a84d80fec667831df76eae4eda290b6.jpg) (http://www.curry-recipes.co.uk/imagehost/#2a84d80fec667831df76eae4eda290b6.jpg)
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this whole gas thing is sooooo much easier takes 45 Min's with the gas on about 3/4's for there to be enough heat for naan bread cooking
It may well be easier. So is buying pre-packed naan bread from a supermarket!
I thought there were two main advantages of using a tandoor over a domestic oven:
1. Heat level, which you certainly have, approaching 500C
2. Aroma from charcoal and smoke, getting into anything cooked in the tandoor.
Aren't you missing out on the aroma by using gas? Or is it a misnomer? Perhaps the die-hard restaurants who stick to charcoal do it only as a marketing gimmick, just like anyone advertising a wood fired pizza oven?
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Here the naans cooking using the new installed Gas set up,
garlic/coriander and pashwari Naans.
(http://www.curry-recipes.co.uk/imagehost/pics/2a84d80fec667831df76eae4eda290b6.jpg) (http://www.curry-recipes.co.uk/imagehost/#2a84d80fec667831df76eae4eda290b6.jpg)
Is it just a co-incidence that the Large Hadron Collider was fired up this w/e...
(http://www.curry-recipes.co.uk/imagehost/pics/c0cbfe68455c038b737a4952687d8928.png) (http://www.curry-recipes.co.uk/imagehost/#c0cbfe68455c038b737a4952687d8928.png)
Cheers
CoR
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CoR your funny... thats some tandoori oven, he he
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http://It may well be easier. So is buying pre-packed naan bread from a supermarket!
(http://i25.tinypic.com/2ymevfd.jpg)
gimmick, just like anyone advertising a wood fired pizza oven?
(http://img.thesun.co.uk/multimedia/archive/00471/SNN1833B_471637a.jpg)
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Hilarious UB hows the Pizza oven coming on? PP
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Hilarious UB hows the Pizza oven coming on? PP
Not surprisingly, I don't think it's hilarious. I suggest Uncle Buck must have something to hide if he can't answer my questions/points sensibly but has to resort to silly animated graphics. Does the forum really need that? My comment about the aroma from charcoal is probably valid but Uncle Buck may never admit that his tandoor might be a bit of a while elephant, even if it looks the part. We can't taste his food on a web page. Perhaps it's no better-tasting than from a normal oven. Much of the tikka looks burned. Is it all worth having a huge lump like that in your back yard and needing to use loads of expensive propane gas just to get it to operating temperature, to cook Indian food from time to time? I really do question the wisdom, even if it may be a bit of a party piece.
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Hilarious UB hows the Pizza oven coming on? PP
OK thanks PP but all work has stopped at moment due to bad weather, work and Xmas coming up, planing to get cracking again in the new year!! will keep you posted. :)
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Not surprisingly, I don't think it's hilarious. I suggest Uncle Buck must have something to hide if he can't answer my questions/points sensibly but has to resort to silly animated graphics. Does the forum really need that? My comment about the aroma from charcoal is probably valid but Uncle Buck may never admit that his tandoor might be a bit of a while elephant, even if it looks the part. We can't taste his food on a web page. Perhaps it's no better-tasting than from a normal oven. Much of the tikka looks burned. Is it all worth having a huge lump like that in your back yard and needing to use loads of expensive propane gas just to get it to operating temperature, to cook Indian food from time to time? I really do question the wisdom, even if it may be a bit of a party piece.
(http://i363.photobucket.com/albums/oo71/westendlane/gifs/driveaway.gif?t=1259600454)
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I have to say that's a bit of a strange response to a serious comment/question UB :-\
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Its sad times people, morn with me...
The Tandoori Oven has now been condemned to rubble
Damp has compromised the insulation and now it just takes too long to heat up to a good working temp ie 400 degrees C and its not holding the temp for long enough.
RIP friend we had fun, all thous lost naans and arm hairs!! :'(
But don't feel down hearted fellow Cr0'sers UB's Tandoori Oven V2 is on its way to a garden near you [mine] with Mods ;)
ill keep you posted :)
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ahh well ub, this new oven will be even better now you have experience, looking forward to your detailed build posts in the near future.
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That's really sad ub. Climate huh? Makes a difference for sure so unless it's burning in the wee hours UK weather will fill it with moss.
Good luck on v2 ;D
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UB - my sincerest condolences. Sorry about your loss.
Lookin forward to V2!
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sends shudders up u're spine.
where do reckon the damp came from - through the base is possible but i guess from above - rain is most likely to cause such havoc.
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That is very sad indeed , i am moving into my own property and it has a garden so will be looking to follow in your footsteps by building my own tandoor so any advice and tips are most welcome
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The Tandoori Oven has now been condemned to rubble
Damp has compromised the insulation and now it just takes too long to heat up to a good working temp ie 400 degrees C and its not holding the temp for long enough.
I'm currently testing my Mk2 DIY tandoori oven but it's no easy feat to achieve temperatures above 300C so you were dong well if you reached 400C or more. I have some ideas for improvements and will post details if and when everything works out.
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Hi UB
Sorry to hear of your loss.
I'm suprised the frost didnt crack the "chimney" anyway tbh
Looking forward to seeing your new design