Topic: Garden Tandoor?

[spliffyaid]

It does look like a pretty dangerous kit to have about in the garden. Turn your back for a few minutes, next thing you know the next door neighbour's cat's missing!

Is that stainless stell it's enclosed in?

Heheheee i know the perfect place for the skewer as well 

Yep, traditional clay oven, then stainless Steel and insulation between the two. Once youve had it up to heat, it takes about 2 days to cool down 

[haldi]

I cant praise this enough, i faffed around for ages trying to grill it, roast it etc etc and nothing comes close to how the meat comes out.


Looking forward to doing a whole chicken in it  ;D

That really looks very impressive
My tandoor uses bottled gas & it takes about an hour to get up to a proper heat.
You could use it before that time, but it really makes a big finished difference,
I do chicken tikka on skewers & they are always impressive
The chicken cooks on the outside from the tandoor heat & also from the inside with the heat from the skewer
I've never tried a whole chicken
I'm always worried about it not cooking through
I've been cooking with the tandoor today and the naans were fantastic
If you make naans the dough needs to be prepared the day before
I don't know why, but they cook much lighter if you do this

[matt3333]

Hi
Very impressive, when you leave it to cool down is it ok if it rains.
Thanks
Matt

[haldi]

Hi
Very impressive, when you leave it to cool down is it ok if it rains.
Thanks
Matt

I managed to get mine under cover now
But it was outside for about 18 months
The frost never affected it
I have a lid with it which looks a bit like a frying pan.
I have never allowed rain water to touch the hot clay
Could it crack?
Sometimes I wipe the inside of the tandoor with a wet cloth
The clay is still very absorbant
At the top of the tandoor, the clay is starting to give a crumbly dust deposit
It should last me out though
I was given a tub of something to repair any cracks with, but I don't know what it is.
Why are these tandoors so expensive, I bet they pay the people who make them, next to nothing.
There is only one book I know of for the tandoor
I have attached a picture of it
Loads of recipes, but more traditional style rather than BIR
Lots of interesting facts and the tandoor's history

[George]

Ive just bought one of the TandoorIQ ones, superb, cant beat it 
The meat is just so moist, there is no way at all you can mimic a proper tandoor

This looks great and not too bad a price. Roughly how much charcoal would you expect  to use in kilos for a single cooking session for 2 or 3 skewers full of tikkas and perhaps a couple of naans? i.e. relatively small quantities during a brief cooking session.

How much charcoal is used to get the tandoor up to operating temperature?

Regards
George

[George]

If you make naans the dough needs to be prepared the day before
I don't know why, but they cook much lighter if you do this

Those naans look superb! If I saw naans like that through the window of a BIR, I'd be in there at the first opportunity!

Regards
George

[haldi]

Those naans look superb! If I saw naans like that through the window of a BIR, I'd be in there at the first opportunity!
Regards
George

Thanks George,these ones were ever so bubbly and light
I've always got a good taste to my naans, but only recently achieved the lightness.
On this lot I used an extra egg
Maybe eggs make them rise?
I am now making the dough at least 24 hours prior to cooking & letting the dough get back to room temperature before cooking
These were both recommendations from my local BIR
They make fantastic naans

[Unclebuck]

Those naans look superb! If I saw naans like that through the window of a BIR, I'd be in there at the first opportunity!
Regards
George

Thanks George,these ones were ever so bubbly and light
I've always got a good taste to my naans, but only recently achieved the lightness.
On this lot I used an extra egg
Maybe eggs make them rise?
I am now making the dough at least 24 hours prior to cooking & letting the dough get back to room temperature before cooking
These were both recommendations from my local BIR
They make fantastic naans

Hi Haldi, Those Naans look bob on  whats your recipe?

I am now making the dough at least 24 hours prior to cooking & letting the dough get back to room temperature before cooking

does this mean you keep the dough in the fridge?

[JerryM]

please please please Haldi - the naan recipe if u would

i'd really like to know what flour u use - i've had a ragging internal argument for weeks between SR and Plain.

[TikkaMik]

please Haldi,
your nan recipe, want it , need it....
Mick