Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Equipment => Topic started by: imustbedreamin on June 04, 2011, 08:17 PM
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hi all,
been searching the forum about these garden tandoors which are available.
opinions seem to be mixed about them, with some people saying they wouldnt buy one but without stating any reasons. the net seems to be a bit sparse with reviews except on the vendors websites (marketing hype?) so if anyone could share the cons of these ovens i would very much appreciate it.
?300 is a lot of money to me (and to most folks im sure) to spend on such an item (although i really dont mind doing it :P ;)) so i would like to make sure it would be a worthwhile investment.
many many thanks in advance.
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im sorry, is there some confusion? :)
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it's really down to personal choice. would i spend 300, 200 or 100? - No.
i cook ~90% of tikka on my gas bbq. it produces that succulent/tender inside meat with a slight crisp outside in the few places where it gets a tad burnt. that smoky taste is not something that i can pick out and not a differentiator - the tikka marinade is the taste part for me.
the difference between the gas bbq and domestic oven or frying pan is a step change and one i'd be happy to spend on.
i also have wood burning chiminea and cook tikka on this now and then. the tikka is very close to a tandoor (nb won't do naan). i can tell a difference between it and the gas bbq but it's not huge. the centre is more succulent/tender yet still cooked down to the high heat/relatively quick cooking time. the oustside is slightly more crisper. i think the smoke has a bigger impact down to dripping's from the meat dropping onto the hot embers instantly causing smoke.
what does suprise me though is how poor a lot of BIR tikka is given they use a proper tandoor. it's clearly not all in the equipment but recipe and cooking to use fresh play important parts.
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thank you very much for your input jerry. most useful. :)
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Sorry about the ? But I googled "Garden charcoal tandoor" with no success so I was unsure of what product you were referring to hence the ?
Should you purchase a Tandoor - absolutely. There in no barbecue or oven on the market that can cook skewered food in the same way as or produce the same results as a tandoor - I have tried. It is all down to the unique quick cooking method - heat conducting up the skewer to cook the food from the inside whilst the intense generated heat 400C plus cooks it from the outside resulting in food cooked thoroughly and with the natural juices and added flavors sealed within. But its not just about Indian cooking but a totally new concept of cooking that offers opportunities to experiment and discover whole new cooking experiences. I can dry roast vegetables - peppers, onion, courgette, mushrooms, aubergine, tomatoes, corn on cob etc on skewers in 5 mins. Cook whole sardines in 4 mins, chicken breast in 6-8 mins or even sausages skewered length ways in 3 mins without even having to turn them. The list is endless it really has changed my life - anyone serious about their cooking should seriously consider purchasing a tandoor.
What garden tandoors are available? Believe me I have researched. You have the Chiminea 100 pound type construction this is really just a garden ornament and heat provider that was never meant for cooking purposes and certainly could not be described as or create the associated food of a tandoor - a total imposter to the tandoor market. Or a makeshift overpriced clay lined pedal bin on wheels 200 pound plus that can cook naan bread reasonably successfully when it has eventually got up to temperature but is not proficient at providing and maintaining the equal high temperature environment required for cooking skewered food tandoor style.
Or finally the Nipoori Tandoor oven 150 pound professional bit of cooking apparatus that was specifically designed by a tandoor enthusiast to quickly get up to temperature - 400c in 10 mins, whilst using the most minimum amount of fuel and to maintain that temperature equally within for as long as possible - 60mins on one bag of instant light - to cook food on skewers tandoor style to perfection. Whilst still ensuring that the tandoor would be affordable, long lasting, easy to use, lightweight, portable, element resistant and be capable of being used as a standard barbecue as well.
He certainly pulled it of. The choice for me was simple.
Bon tandoor
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thanks coogan.
i had not seen the nippori oven.
i was looking at the clay ones which retail at 300 quid.
this one does interest me (and more importantly my wallet) however it would appear you cannot cook naan with this oven.
this wouldnt be the end of the world as i could make chipatti but experimenting with naan could be fun............is it worth another 150 quid though ::)
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Oh yes! The wallet always knows best. I cannot imagine why anyone would wish to buy a tandoor solely for the purpose of cooking Naan bread I would have thought the novelty would have worn of after making half a dozen - far to time consuming just for something to mop your sauce up with.
In fact why does everyone seem to have such a fixation on Naan when there are so many other Indian breads to choose from - Paratha, Chapatti, Roti, Puri, Luchi, Bhatura etc. Just a simple Chapatti for the healthy choice or my favorite the Paratha - not so healthy - I like to use it as a plate with the curry served on top so it absorbs all the spare juices and sauce then I can eat it at the end and no plate to wash up. But I must admit I normally just buy the Sainsbury's garlic and coriander two pack naan for 89 pence brush with butter add some extra freshly chopped coriander and pop in a heated oven to fluff up for 5 mins - not at all bad for 45 pence each I say.
bon naan
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In fact why does everyone seem to have such a fixation on Naan when there are so many other Indian breads to choose from - Paratha, Chapatti, Roti, Puri, Luchi, Bhatura etc.
Agreed, although a Keema naan with a lamb dhansak, lime pickle and onion salad is definitely one instantiation of Heaven.
Just a simple Chapatti for the healthy choice or my favorite the Paratha - not so healthy - I like to use it as a plate with the curry served on top so it absorbs all the spare juices and sauce then I can eat it at the end and no plate to wash up.
Crikey, I hate to think what the table cloth would look like if I were to try this, never mind the french-polished surface underneath !
But I must admit I normally just buy the Sainsbury's garlic and coriander two pack naan for 89 pence brush with butter add some extra freshly chopped coriander and pop in a heated oven to fluff up for 5 mins - not at all bad for 45 pence each I say.
I've never had a supermarket naan that anywhere near approached a freshly made naan from the tandoor; would you really recommend that I try Sainsbury's, in the belief that they have achieved a near-miracle ?
** Phil.
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Hi imustbedreamin
my missus bought me a charcoal tandoor from spicesofindia for my birthday in december and I must say its one of the best presents i have ever had. It cost ?285 and came with a canvas cover, 8 stainless skewers, a grill thingy that drops inside, some spare clay for any repairs ( non needed as yet) a naan bread removal tool, a naan bread hook and a cushion for applying them.Theres not a weekend that goes by when Im not Im playing with the Tandoor.
Cant vouch for the nipoori thingy . The fact that you cant cook naans on it would put me off buying one - although apparently you can but personally I cant see how that its possible.
The main disadvantages of a tandoor are the heating up time - about 2 hours, the mess of scraping out the ash, and the availability of charcoal in the winter. The main advantage is that I dont think there is a better way of cooking Tandoori food and naans other than in a tandoor.
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I'm not convinced on the Nipoori either. Generally, the more someone tries to sell me something the more concerned I get. No offence Coogan but since joining every post seems to be either directly or indirectly promoting the Nipoori oven and as none of us know you it is difficult to take your enthusiasm with anything other than a pinch of salt.
I'm sure the sceptics on the site will assume you are somehow associated to the company that makes them. The message about being sent a free one didn't exactly help dissuade us either.
If Nipoori want an honest assessment of their system they can send me one to test. I'd be happy to give an unbiased side by side comparison against my gas BBQ and oven. If it is as good as you say it is I'll be happy to sing its praises. I'm sure Solar will come and give me a hand. 2 reviews for the price of one.
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No offence Coogan but since joining every post seems to be either directly or indirectly promoting the Nipoori oven
Statistically speaking, Chris, I don''t think that statement holds water. I have just reviewed the last ten of Coogan's 60+ posts, and he mentions the Nipoori only once. Yes, that particular message [1] read more like a promo. than an unbiased review, but I don't think that there is any statistical evidence that would support your claim that Coogan is in some way associated with Nipoori.
If Nipoori want an honest assessment of their system they can send me one to test. I'd be happy to give an unbiased side by side comparison against my gas BBQ and oven. If it is as good as you say it is I'll be happy to sing its praises. I'm sure Solar will come and give me a hand. 2 reviews for the price of one.
Better still, let them send one to every active member of CR0, and they will surely get at least a dozen rave reviews !
** Phil.
[1]Or finally the Nipoori Tandoor oven 150 pound professional bit of cooking apparatus that was specifically designed by a tandoor enthusiast to quickly get up to temperature - 400c in 10 mins, whilst using the most minimum amount of fuel and to maintain that temperature equally within for as long as possible - 60mins on one bag of instant light - to cook food on skewers tandoor style to perfection. Whilst still ensuring that the tandoor would be affordable, long lasting, easy to use, lightweight, portable, element resistant and be capable of being used as a standard barbecue as well.
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If Nipoori want an honest assessment of their system they can send me one to test. I'd be happy to give an unbiased side by side comparison against my gas BBQ and oven. If it is as good as you say it is I'll be happy to sing its praises. I'm sure Solar will come and give me a hand. 2 reviews for the price of one.
Sure will :) - Come on Nipoori - Send us an oven to test ;D
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Hi imustbedreamin
my missus bought me a charcoal tandoor from spicesofindia for my birthday in december and I must say its one of the best presents i have ever had. It cost ?285 and came with a canvas cover, 8 stainless skewers, a grill thingy that drops inside, some spare clay for any repairs ( non needed as yet) a naan bread removal tool, a naan bread hook and a cushion for applying them.Theres not a weekend that goes by when Im not Im playing with the Tandoor.
Cant vouch for the nipoori thingy . The fact that you cant cook naans on it would put me off buying one - although apparently you can but personally I cant see how that its possible.
The main disadvantages of a tandoor are the heating up time - about 2 hours, the mess of scraping out the ash, and the availability of charcoal in the winter. The main advantage is that I dont think there is a better way of cooking Tandoori food and naans other than in a tandoor.
thanks for your input mick.
i have looked at your thread which has been both useful and entertaining. you do seem to be having fun with it.
the nipoori is an option but im the type of person who does something right or not at all. a tandoor to me is a clay oven.
i guess if i do get one it will be a 300 squid one. ::)
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also thanks everyone else for your input.............keep it coming :)
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I have just reviewed the last ten of Coogan's 60+ posts, and he mentions the Nipoori only once.
I make it 13 of the last 28 either directly or indirectly. But I take your point and maybe I'm being a bit unfair. I must have missed the threads where he talks about other things so I apologise.
My point was supposed to be that actually I like the idea of the Nipoori but I don't want to spend so much money on something that isn't as good as it appears. A peer review would be perfect but I would prefer it came from a long established member rather than someone who could potentially be working for them. I'm not saying he is, but in a forum environment anything is possible. I actually invited the Nipoori people to the site initially when I was researching the products. It wasn't long after that Coogan joined and started promoting it. You can see why I would be suspicious, even if it is unfounded.
Coogan, it would be BRILLIANT if you could come to the CR0 Curry in the Park with the Nipoori and we can all have a go. For details and to sign up see my signature. It's a family day with kids welcome too. The more the merrier.
Thanks
Chris
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Well I think Nippori should send me a freebie because I already have a tandoor and could do an unbiased side by side comparison so come on Ganesan, Khalsarule and Coogan - either put up or shut up
bon product placement...again ;D
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Hi Chris,
Who rattled your cage! You should make sure your get your facts right if you want to accuse someone of something that does not exist. Looking back on my first posting you contacted the Company then. Obviously after I had joined the forum not before. All I wanted to do was join this forum and share some recipes and experiences the fact that I mention my tandoor is pretty obvious considering I enjoy and cook on it. Most of my talk on the unmentionable subject has been your doing thanks to inviting the people involved to discuss the issue on my first thread sorry I responded - I did not even know that they were even available again. Considering the fact that they have now offered me a freebie I thought that it would be only right to wax lyrical about it and tell the truth about a great tandoor in this thread. Why do you not contact them yourself - again - and ask to try one out. Then when you find out how ruddy good they are and start telling the rest of the forum they can all gang up on you after one suspicious member accuses you of conspiracy.
Bonne nuit
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mick,
you say a big disadvantage is the 2hr heating time............do you now have a lid and it takes this long or is it without a lid?
cheers
sye
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mick,
you say a big disadvantage is the 2hr heating time............do you now have a lid and it takes this long or is it without a lid?
Actually Sye I tend to now cook the seekh kebabs first as soon as the charcoals are white - much like a standard bbq the reason being that they soon start dripping fat. It runs down the skewers onto the charcoal. I have found that if the tandoor is too hot the fat ignites and sets fire to the kebabs lol. As far as the lid goes, I am undecided as to whether it makes a massive difference to the temp in the tandoor. It has the effect of reducing the airflow through the tandoor. Hard to explain but if u think of a blacksmiths forge and the use of bellows, you might get the idea. Im thinking of starting another thread documenting my continuing trials and tribulations soon... Watch this space lol
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Hey coogan in your introductory thread you stated that you have cooked a naan in the nippoori
Im sorry mate but i still cannot believe it. Is there a good burns unit at your local hospital? For a start youve got to get your whole arm through a very narrow apperture and also how did you remove the naan? I cant believe the naan would successfully stick to a protruding bolt. I have enough job getting the naans to stick to the clay lining of my tandoor and avoiding 3rd degree burns ha ha ha! Now youre saying you cant cook naans in a nipoori. Make your mind up dude.
Do you live next door to a fire station as well? Cos theres no way i would use something chucking out 400C air in my house. Carbon monoxide would be the least of my worries.
Reducing my house to a pile of carbon would be more my concern lol
Bon chance
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mick,
you say a big disadvantage is the 2hr heating time............do you now have a lid and it takes this long or is it without a lid?
Actually Sye I tend to now cook the seekh kebabs first as soon as the charcoals are white - much like a standard bbq the reason being that they soon start dripping fat. It runs down the skewers onto the charcoal. I have found that if the tandoor is too hot the fat ignites and sets fire to the kebabs lol. As far as the lid goes, I am undecided as to whether it makes a massive difference to the temp in the tandoor. It has the effect of reducing the airflow through the tandoor. Hard to explain but if u think of a blacksmiths forge and the use of bellows, you might get the idea. Im thinking of starting another thread documenting my continuing trials and tribulations soon... Watch this space lol
that will be brilliant mick. give me a nudge when you do as im still finding my way around the forum :)
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Hey coogan
Not having a go or anything, but what is the point of putting just a question mark as a reply? ???
As you found out last time you did it, it is totally unclear (and frankly unhelpful) as to what ever it is you are questioning.
Martin
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Oh yeah, I see what you mean :)
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Dear Cro Members,
I am sorry if I have caused any confusion by offering Coogan our new Nipoori Tandoori. I can assure you all that I had not even heard of Coogan or of Cro, until Chriswg of cro invited me along. For your information, we are based in Malaysia.
Of course, it would be my pleasure for all you Indian cuisine experts to try out the Nipoori Tandoori as soon as our first shipment arrives in the UK sometime in July. I will have a unit sent to your spoke person and you can all try out the Nipoori- may be for the 2011 CRO Family Curry BBQ!
As for those who are not sure if the Nipoori can cook a nan, well seeing is believing, I will post some pictures of how to cook nan in a Nipoori. You can also cook Fish Parcels, Vegetable Parcels, Steaks, Roast a Chicken/lamb etc... all it needs is your imagination not clay!
Check out the reviews: http://www.nipoori.com/reviews.html (http://www.nipoori.com/reviews.html)
Ganesan
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Hallelujah!
Well well! Looks like you will get to try out a nipoori after all. Of course it was me that flew out to Malaysia yesterday afternoon in collaboration to arrange this in between transplanting 182 leeks over my allotment in Devon. In fact I think I deserve to be that spoke person and test out the tandoor and report back my findings.
Bon jovi
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Hello Phil,
Quote: "Crikey, I hate to think what the table cloth would look like if I were to try this, never mind the french-polished surface underneath!"
Ok! Hands up a true case of sensationalism - I would actually have the paratha on a plate.
Quote: "I've never had a supermarket naan that anywhere near approached a freshly made naan from the tandoor; would you really recommend that I try Sainsbury's, in the belief that they have achieved a near-miracle?"
No way! They are a million miles away from having the texture and taste of a freshly cooked naan. But out of all the ones I have tried from various supermarkets they to me seem the best. Perhaps it would make an interesting poll to find out what supermarket does do the best naan.
bon jovi
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I am sorry if I have caused any confusion by offering Coogan our new Nipoori Tandoori. I can assure you all that I had not even heard of Coogan or of Cro, until Chriswg of cro invited me along. For your information, we are based in Malaysia.
I just had a look at the Nipoori web site and it says the unit was designed n England in 1997. Out of interest, why is the operation now based in Malaysia?
If it works, it works but I'd be surprised if a plain steel, non-insulated, hood would enable a temperature of 400C to be reached. I made a heavily insulated DIY tandoor last year and realised how difficult it is to achieve a temperature of 400C.
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Hi George,
Firstly, thank you for taking time to read through our web site content.
The Nipoori was indeed designed in England in 1997, but the most important fact about this is, it was the brainchild of an Englishman called Nicholas Vaughan. I have been involved from the beginning with Nick in designing the oven. The Nipoori has been tried and tested and holds a world patent.
I have moved down to Malaysia to continue with R&D and production of the Nipoori. Our latest model due soon, has been improved with new material and design like stainless steel and easy use of the Grill. As you might be aware, Mr.Dyson (the vacuum king) has also moved his operation to Malaysia-with me! ;D (business continuation strategy).
You are not the only one who asked the 400C question. Trust me, it does! and in a matter of minutes! Pretty much can do any kind of cooking; Cup of Char, no problem..... I call it - Kamasutra of Cooking.
The Editor's of Stuff magazine called it "The Rajah of Barbecues".
Making arrangement to get one Nipoori down for the CRO's Party in the Garden, give it a go....
nipoori man
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I have been involved from the beginning with Nick in designing the oven. The Nipoori has been tried and tested and holds a world patent.
You must have been a bit ahead of most of us in thinking of building a simple form of tandoor for use at home. I'm sure most people only became interested after the Internet took off, with web sites like this one, which was a bit later.
I should have said it's no surprise that you could generate a temperature of about 400C in an enclosed space, with charcoal. The mystery for me is why I failed!
Do you have a UK patent number, please? I'd like to check it out before I go breaking any rules by making a rough copy of your oven, to try out at home.
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Hello George, Do not know about the patent stuff but I can certainly endorse the fact that the oven reaches 400 C plus. I actually bought mine direct from Mr Vaughan at the BBC Good Food Show at the NEC years ago - he told me then that he had reinvented the original shape of a tandoor oven that had been lost in time. And that most commercial tandoors in use today were of the wrong shape to produce and maintain the heat efficiently - I still cannot believe that they take so long to heat up and need a lid? In my nipoori the heat build up is instantaneous and that's without the use of any lid or insulation - it really must be all in the shape of the thing. No wonder Dyson has got onboard! Room for any more?
Bon jour
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No wonder Dyson has got onboard!
Dyson has been mentioned here. Is he really involved in some way with this oven? Or is it just that he's moved to Malaysia as well?
I hope someone can provide the UK patent number. Is it stamped on your oven?
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On the name plate it has UK patent no 2348798 - did not come up with anything.
I have found this US one that must be the same. http://ip.com/patent/US6706301 (http://ip.com/patent/US6706301)
Not sure if you should be trying to copy it though.
bon patent
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On the name plate it has UK patent no 2348798 - did not come up with anything.
Perhaps it was rejected by the UK authorities! It wouldn't surprise me. I'm amazed that it's possible to get a patent for something so similar to a centuries-old, traditional tandoor. The US patent even mentions clay being desirable. I thought you had to have genuine, special features - advanced original thinking - to be able to win a patent. If I want to place a cover over the top of my barbecue to trap the heat - an idea I'd already thought of - then I will!
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Hi George and Coogan,
Our UK patent no is: 2348798. You may also see it on the packaging box. I would also like to advice that Nipoori being a patented product, we dont encourage anyone to duplicate it for what ever reasons. There are legal implications to it!
As for the search that you are doing through the internet, it is not the complete report, you need to buy the report officially.
nipoori man
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Our UK patent no is: 2348798.
Thank you for the patent number but I can't find anything related to that number on the UK's patent web site. I searched here:
http://www.ipo.gov.uk/types/patent/p-os/p-find/p-find-number.htm (http://www.ipo.gov.uk/types/patent/p-os/p-find/p-find-number.htm)
I checked under both 'publication' and 'application' but drew a blank both times. If the patent is valid, please provide a link to further details.
I see that a trade mark (different to a patent) was held for 10 years on the word and/or logo 'Nipoori' but it's now expired and the trade mark website even uses the word 'dead'!
I should add that my comments on any patents and trademarks do not alter my opinion that you appear to have developed a first class product. Stainless steel and aluminium are high quality for a start, with minimal scope for corrosion. The overall design looks great and the price asked seems very reasonable. It should sell like hot cakes and I wish you well.
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Thank you for the patent number but I can't find anything related to that number on the UK's patent web site
I am glad that you like the product. You are quite right, the nipoori trade mark indeed expired in UK, however, as we are now operating from Malaysia, it is registered over here and it does apply to all our product.
As for the patent number that you are trying to find on the website, the no.2348798 was the original UK number before it was superceded by the world application- http://www.sumobrain.com/patents/wipo/Cooking-method-apparatus/WO1998043519.html (http://www.sumobrain.com/patents/wipo/Cooking-method-apparatus/WO1998043519.html) which basically covers the same claims as the later US patent no 6706301.
Anyway, if you wish to place any cover over your bbq to replicate the hood design of our Nipoori, I think you are not breaking any patent laws, as long as no intention of manufacturing, selling, distributing, marketing or exporting it. So good luck and enjoy. But if you want to save all the hassle ; get your self a Nipoori, you wont be disappointed.
nipoori man
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You are not the only one who asked the 400C question. Trust me, it does! and in a matter of minutes!
I used a round type barbecue recently, a bit like the lower section of your Nipoori oven. I measured temperatures of up to 250C at grille level, just a few inches above the charcoal. If I raised the temperature probe further from the charcoal, the temperature fell away quickly, down to perhaps 150C. I covered the barbecue too, a bit like your tandoor hood. The temperatures I measured are similar to those recorded for charcoal barbecues on various websites like this one:
http://www.kingsgrill.com/innerpages/comparisons.htm (http://www.kingsgrill.com/innerpages/comparisons.htm)
They state temperatures of up to about 440F which is mid 200s Centigrade, like I found. I really will be amazed if your Nipoori oven can somehow get the temperature up to 300C or 400C. I still don't understand how it's achieved with a commercial tandoor. On the one hand, tikkas and naans cook quickly so it must be hot but, at temperatures above 300C I don't see how anyone can reach into the tandoor with their arm, even for a few seconds.
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Hi george, I do not know about commercial tandoors but I tried a temperature probe in my nipoori years ago when I first brought it as I could not believe it could produce temps of 400C.
It did and actually went above up to 430C with the hottest area actually being right beneath the top opening not immediately above the coals as you would have expected - it still amazes me today and I was the biggest skeptic in the world. I will see if I can get my hands on another probe and the next time I fire it up I will take some recordings with photos hopefully.
bon regards
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Hells bells George! Got my hands on a digital thermometer and an air/gas probe. Fired the Nipoori oven up and the temp shot up to a mind boggling 475C could not believe it - thought I was going to have melt down. Took pics as best as I could to show readings.
I lit one bag of instant light charcoal Barbequick brand - they have changed the bag size from 1 kilo to 1.5 kilos which on reflection is to much fuel the 1 kilo bags I used to use I reckon would have produced the perfect 400c. Once the coals were evenly grey - about ten mins - I located the top cone into the barbecue bottom and started recording. The temperature accelerated up from about 37c to a peak of 475c within 30 seconds. I then recorded the temperature about 12 - 18 inches immediately above the unit and it dropped to 115c.
I then left the tandoor alone to burn off some fuel and cool down. After 35 minutes it had cooled sufficiently to show a reading of spot on 400C at which point I proceeded to cook my chicken shaslik kebabs in a flat six mins to perfection - recipe to follow.
What else can I say the thing really is like a portable bloody rocket engine?
Bon nipoori
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Heating up!
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Hi Coogan,
That is bloody HOT! please use 1kg charcoal only and add on when required. We dont want another chernobyl disaster ;D ;D
Thanks anyway for your trouble. The Nipoori is a mini power plant!
nipoori man
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Coogan - Thank you for measuring and reporting the temperatures. Good photos! I must be going wrong somewhere. Perhaps my temperature probe is faulty. Your six minute cooking time would tend to confirm your probe readings, whereas anything I try to cook takes far too long, which tends to confirm my low readings.
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Hi George,
I know nothing of tandoori ovens but I'm wondering if the shape has something to do with the high temps?
Ray :)
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Did CR0 ever receive the Nipoori sample tandoor for testing?
Ed