Thanks very much!!

What about the size of a tandoor? What would you suggest for a normal family (2-4 Person + guests up to lets say 10-15)?

small to medium size?!! what is the difference between two sizes in point of heatup time?!?!

ekcite

i've seen that thread and i have already sent haldi (owner of a gas tandoor) a message for further info. it seems that he is very pleased with it and maybe all the other tandoor threads

Quote from: Axe on March 30, 2011, 04:26 PM
Looking at the two units they appear to have the same base units, so I reckon that side of it is ok. But the Tanoor has that higher back leaving the mouth at an angle, which I think will be problematic as the metal skewers would gather at the bottom of the rim. If you catch my drift.

Are you in the market for a such a thing or is this just a hypothetical question? I would opt for the Tandoor.

yes the problem with the skewers is what i tried to describe in my last post but you did a better way (english is not my native language)

i am looking forward to buy one of these to put in my garden kitchen (somehow). i am also thinking of what would be better charcoal or gas. gas seems to bee cheaper in the long run and is faster in heating up the tandoor. and with lava stones you get a smoky flavour as well... maybe not as good as with charcoal but somehow a little...

well these are just my thoughts on that topic and i thought one of you might answer them. but maybe there are too little people that own one of these gas tandoors.

greets,

ekcite

thanks for your effort!!

what i have found out is that the opening of a taftoon is made to put in naans or lavash easier and because of the higher "backwall" you can make longer bread which is essential for lavash.

but on the other side i think the form will complicate to put in skewers with meat on it as you are only able to lean them on the front of the opening mowl. you cannot lean them on the rear because they woul drop to the front because the opening there is lower.

hmm... more inputs?

no ideas?

Hello,

I am new to this site and reading all the interesting threads made me register here.

Well what I am wondering is what the difference between a tandoor and a taftoon is.

What I have read is that a taftoon is commonly used to make thin lavash bread. But you are also able to make naan etc. in it. Does it also make a good job on cooking meat that is put onto a skewer? Does it have disadvantages? Is it as versatile as a tandoor? What do you think?

Here is a photo of a tandoor


Here a photot of a taftoon