Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: fishy on September 07, 2011, 11:44 PM
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I'm a happy man!, my birthday prezzie was surprisingly a napoori tandoor!, gotta say its brill and cooks the chicken so well better than a grill, the pics below is my first attempt and honestly i preffered this chicken from my BIR tikka, it was so juicy, i believe the intense heat seals the chickin pieces.
Gunna add hickory wood next time for that extra smokey flavour.
Im confident this can be used indoors (after firing) as i bought it in the house to warm the room (free heating!).
ATB
Fishy
Image removed by Admin - now correct size below
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opps! sorry for the pic size, i thought i sorted that lol
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Im confident this can be used indoors (after firing) as i bought it in the house to warm the room (free heating!).
Room heating on or before 7th September? Are you a wimp? Also, taking it indoors sounds very dangerous. Be careful!
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Now that's what I call a good gift! Very jealous. Wish I had room for a tandoor. :)
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Hi Fishy,
Great pressie and I hope you enjoy your 'tandoor'.
I have to say though, I can't for the life of me think why someone wants to use something indoors that produces so much carbon monoxide. As we all know it's poisonous.
You would need to have windows and doors open otherwise you could end up with pockets of lethal gas in your home.
Using it 'after firing' may not fill your home with smoke but will make no difference to the carbon monoxide produced.
I'm sorry if I sound a bit of an Elf Of Safety but that's firefighter training for you.
This may help explain the dangers HERE (http://www.hpa.org.uk/web/HPAweb&HPAwebStandard/HPAweb_C/1195733793495)
Be Careful.
Regards,
Mick
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Eh Mick - CBM
just picked up on the words of your thread me ald - "Firefighter training" are you still - im retired (injured) but life / curries go on!
best, Rich
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Hi Rich,
I was a marine firefighter whilst in the Merchant Navy before coming ashore many years ago.
We were trained by shoreside brigades to a similar level but much more condensed training. As you know you can't just call 999 in the middle of the Atlantic or in the North Sea.
Regards,
Mick
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I'm still a bit sceptical of these but its good to hear your opinion Fishy. My biggest grudge is that I can't really see the big improvement over using a charcoal BBQ. The only difference seems to be that you cook upright. Does the design act like a mini jet-engine and accelerate the airflow out of the top? Then there is the problem that you can't stick naans to the inside of them - well maybe you could but you probably wouldn't want to eat them.
I got really close to ordering one a few months ago but I decided it really wouldn't get used enough to justify the expense. I already have an awesome gas BBQ that cooks tikka just the way I like it. I think using the massive skewers helps as the inside of the chicken cooks at the same time as the outside meaning you get can reduce the cooking time and have more juicy results. I'm not convinced that standing them upright makes any real difference. It's such a shame that Nipoori didn't sort their act out and get one to the BBQ otherwise we might all be singing it's praises now.
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So what about "bum warmers and coal/wood burners" in the house, we have one and i am still here typing this... :o
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So what about "bum warmers and coal/wood burners" in the house, we have one and i am still here typing this... :o
Hi Coolflow,
I'm not sure what you mean by 'bum warmer' but 'coal/wood burners' have one rather important difference compared to a Nipoori or the like burning away indoors.......they have a chimney, A novel idea of removing poisonous fumes that come off the fire and venting them to the outside while allowing a percentage of the heat into the room.
Mick
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I'm still a bit sceptical of these but its good to hear your opinion Fishy. My biggest grudge is that I can't really see the big improvement over using a charcoal BBQ. The only difference seems to be that you cook upright. Does the design act like a mini jet-engine and accelerate the airflow out of the top? Then there is the problem that you can't stick naans to the inside of them - well maybe you could but you probably wouldn't want to eat them.
I got really close to ordering one a few months ago but I decided it really wouldn't get used enough to justify the expense. I already have an awesome gas BBQ that cooks tikka just the way I like it. I think using the massive skewers helps as the inside of the chicken cooks at the same time as the outside meaning you get can reduce the cooking time and have more juicy results. I'm not convinced that standing them upright makes any real difference. It's such a shame that Nipoori didn't sort their act out and get one to the BBQ otherwise we might all be singing it's praises now.
The Napoori's shape is designed like the tandoor, as i understand the tandoor's venturi effect keeps the heat even throughout the oven, also it gets upto 400 deg, you wont get that on a barbi.
As for cooking naans it would be tricky due to the smallish opening they suggest putting the naan on a pan onto the supplied grill, the oven splits in halve easily so can be done without hassle, i will try this and report back.
This does the job for me and as said ive had the best results so far just need to get that hickory wood for that extra smokey flavour, yummy.
ATB
Fishy
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I'm still a bit sceptical of these but its good to hear your opinion Fishy.
The Napoori's shape is designed like the tandoor, as i understand the tandoor's venturi effect keeps the heat even throughout the oven, also it gets upto 400 deg, you wont get that on a barbi.
I assume you mean 400F, and even that would be pushing it. I simply don't believe that one of these ovens would get anywhere near 400C, especially near the top opening. Chris has said he's a 'bit sceptical' I'd say I'm very sceptical. Perhaps the offer of a test unit for the summer barbecue meeting was withdrawn because the suppliers feared we would disprove some of the key claims, and hype.
If one of our longer standing members, like CBM or Haldi was able to test one of these Nippori ovens and say it compared favourably to their existing tandoors, then I'd be a lot more inclined to believe what they had to say. If the claims do actually stand up to real scrutiny, then I suggest the suppliers missed a great opportunity when they failed to provide a test unit for the summer barbecue.
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Hi
It seems that previous discussions and proofs on the temperature have already been discussed, please refer to this thread: http://www.curry-recipes.co.uk/curry/index.php?topic=5852.msg59425#msg59425 (http://www.curry-recipes.co.uk/curry/index.php?topic=5852.msg59425#msg59425)
Hope that jogs some memories.
Cheers
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It seems that previous discussions and proofs on the temperature have already been discussed, please refer to this thread: http://www.curry-recipes.co.uk/curry/index.php?topic=5852.msg59425#msg59425 (http://www.curry-recipes.co.uk/curry/index.php?topic=5852.msg59425#msg59425)
I don't think that Fishy and I need you to tell us when we can raise a subject for a bit of debate. If multiple threads are started in a possible attempt to promote a commercial product, then I don't see anything wrong in arguing similar points against,, on each thread. Fishy's photos are very similar to Coogan's. Are you suggesting he shouldn't have posted them?
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Fine, if you feel the need to discuss over and over and over again whether these things can or cannot reach 400 degrees then carry on ::)
How you came to the absurd conclusion that I did not think Fishy should have posted his pictures is anyones guess.
I enjoyed looking at Fishy's pictures.
You are a misery.
Edit: I removed the phrase 'jog on' from the post as it actually turned out to be more offensive that necessary. (http://www.urbandictionary.com/define.php?term=jog%20on (http://www.urbandictionary.com/define.php?term=jog%20on))
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I enjoyed looking at Fishy's pictures.
:)
I liked the pictures too, and being there, feeling the heat, the smell of the chicken cooking was AWESOME, even better the delicious results. ;D
Isn't that what this wonderful forum is all about, sharing ideas and tips to get that fantastic BIR taste?
All the best!
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Hi Fishy, Nice to hear from someone else with a Nipoori Tandoor but beware you will be no doubt falsely be accused of being some sort of collaborator and "sleeping with the enemy" if you dare to say anything even remotely positive about the product.
Good picture the tandoori chicken looks superb. Did you find the vegetables were cooked before the chicken? I always do my veg on a separate skewer as I find that they only take about 3 mins. Very interested to hear how you get on with the naan my old model does not have a grill that fits inside to try it out. Also interested in what sort of results the hickory wood produces I have not tried that out either. I do use my oven indoors but I have it right by the open front door to my kitchen and have not suffered any problems. Anyway you will find that you can use it in any outside conditions rain, wind, hail or snow does not affect its performance once it is fired up.
I agree they do produce the moistest kebabs that you will get anywhere. You just cannot replicate TA/BIR's tikka/tandoori dishes without having a tandoor probably explaining why all TA/BIR's have one or two rather then using conventional grills or gas barbecues - obvious really.
George, Are you sure. For your sake I went to great lengths to carry out and document a heat test on my oven to clearly prove that it reached and maintained temperatures way in excess of 400 centigrade. Doubting Thomas would be proud of you. Why can you not just accept the fact that the Nipoori does work and actually does what is says it can achieve on the box for once - thankfully. It will most probably be the best bit of kit to come our way ever to help us all fulfill our currying desires. Wake up! Now I know what Columbus must have gone through!
Bon God.
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Hi Cougan, I really appreciate the effort you made to post the temp measurements.
I'll probably get one next spring but I won't be using it indoors! :o
Cheers,
Paul
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George, Are you sure. For your sake I went to great lengths to carry out and document a heat test on my oven to clearly prove that it reached and maintained temperatures way in excess of 400 centigrade. Doubting Thomas would be proud of you. Why can you not just accept the fact that the Nipoori does work and actually does what is says it can achieve on the box for once - thankfully. It will most probably be the best bit of kit to come our way ever to help us all fulfill our currying desires. Wake up! Now I know what Columbus must have gone through!
I'm sorry, but I would need to see it with my own eyes (and temperature probe) to believe that you could measure anywhere near 475C with the probe where it is in your photo. My doubts are based on my own experiments and measurements with charcoal, as well as other information on how charcoal performs in other barbecues. If I'm wrong, and it really works, then I'd be interested to know how because it would indeed be impressive. I know I have no evidence, much like a detective who just has a gut feeling that something isn't right, and sets out to collect evidence to prove it.
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so george if thats right what you are saying, are we to disbelieve the laser point and read thermometers aswell then as they don't actually touch or go anywhere near the ovens. check out Heston blumenthals "in search of perfection" his perfect chicken tikka masala episode when he goes in to an indian kitchen stands on the other side of the kitchen points his thermometer at the top of the tandoor actually just inside it and that reads 480C. and that is the temperature he was looking for when he made his own charcoal burning tandoor! in the car park of the fat duck!
and yes you can reach this temperature on a charcoal bbq if you have a lidded barby.
regards
gary ;D
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how much are they?
alan ;D
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Hi Coogan, good to here your getting good results too and yes the mushrooms did over cook slightly but not burnt and still tasty, i didnt time cooking but id'e say it took about 5 mins for the chicken and that was slightly over cooked but still juciey, i did put a spud on the bottom to stop the bottom pieces burning as the meat was close to the charcoal.
I too will be using mine indoors under the open kitchen skylight, i have a carbon monoxide meter at work so i will test just to be safe and report back.
Coogan you must have the older version they have added a detachable grill so you can split the tandoor and use as a barbi (not that i will be doin that anyhow) but maybe you could get the grill from them, it sits on the ridge where the tandoor splits.
I will let you know how i get on with hickory wood and naans.
ATB
Fishy
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Yes! Fishy I have also found that you need something at the end of the skewer to help shield the bottom piece of meat from the direct heat produced from the charcoal - I find a third of a onion segment is ideal for me.
I have been promised a new model oven from Nipoori Man. So when I hopefully receive it I will also be able to try out the new grill. I will then attempt to convert my old charcoal nipoori to a gas fired one - not because I think this will be an improvement but more just for the hell of it. I actually believe that the charcoal burning at high temperature plays an important role in creating the final right taste. Anyway we will see.
Enjoy your experimenting. You have just got to try sausages skewered lengthways they cook in two mins and actually whistle as you get then of the skewer - Amazing!
Bon fun
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Lol sausages, dont get me started i'll be puttin tins of baked beans in there next ;D.
Got my hickory wood coming tomorrow i will let you know how i get on.
Fishy
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Got my hickory wood coming tomorrow i will let you know how i get on.
You remind me of the second verse of "Copper Kettle" :
# Build you a fire with hickory --
Hickory, or ash, or oak :
Don't use no green nor rotten wood,
or they'll get you by the smoke.
As you lay there by the juniper,
While the moon is bright
Watch them jugs a-fillin'
In the pale moonlight #
** Phil.
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Phil ;D JOAN BAEZ "Copper Kettle" (http://www.youtube.com/watch?v=4r5thGMkts0#)
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Ah, God, she was gorgeous in those days. I still look at the cover of my "Joan Baez Songbook" and sigh ... And she had the voice of an angel, and a vocal range that spanned over three and a half octaves. What more could any man want ? I think this is the song that best demonstrates her vocal ability : it sent shivers down my spine when I first heard her sing it, and it still has exactly the same effect today --
JOAN BAEZ ~ El Preso Numero Nueve ~ (http://www.youtube.com/watch?v=N-U55cSQOxw#)
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I think though the lyrics could maybe change to: 'As you lay there by the tandoor', would that work prob not
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I think though the lyrics could maybe change to: 'As you lay there by the tandoor', would that work prob not
A new version, more faithful to the original :
Get you your own Nipoori
Get you a fresh young fowl
Cover with curd and spices
And never more you'll toil
You'll just lay there by your tandoor
While the coals burn bright
Watch that fowl a-grillin'
In the charcoal's light.
My Daddy he made curries
My Granddaddy did too
We ain't bought no takeways
Since 1962
We just lay there by our tandoor
As the coals burned bright
Watched them birds a-grillin'
In the charcoal's light.
Make you a fire with hickory :
Hickory and ash and oak --
Don't use no green nor rotten wood
For you need the finest smoke
As you lay there by your tandoor
While the coals burn bright
Watch your meal a-grillin'
In the charcoal's light.
Wash it down with Cobra,
Or Carlsberg Elephant Brew
Serve with Naan and Raita,
Salad and Sag Aloo.
For you cooked it in your tandoor
As the coals burned bright
Cooked it to perfection --
Consummate delight !
** Phil.
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Ha Ha,very good Phil
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What a beautiful ditty Phil and most perfect voice - I must buy the album in readiness for my next cook up. Thankyou.
Bon bon