Quote from: Unclebuck on November 22, 2009, 11:15 AMthis 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?
Topic: Homemade Tandoori oven construction photos and blog (read 268,025 times)
