i really want to get a tandoor - im gonna try and make one this summer all-though i think this recipe would probably explode in a tandoor because of all rising agents 
I've had my tandoor nearly three years now
It runs off bottled propane
When I first had it, it sat outside covered (when cooled) by wood and plastic sheeting.
But as the year drew on and autumn arrived, I grew more concerned by a possible snail or slug occupation.
It doesn't bear to think about, does it?
There were also a few pipes and jubilee clips that started to rust.
I moved house and now keep it in the porch
So everything worked out.
If you are building one, I would assume that it will be outside
Consider the slug problem before you build it
Positioning will be critical
I don't know how you will construct yours, but I bet it will be heavy and hard to move.
The tandoor heat retention is phenomanal
OK, it takes an hour to get going, but it can take seven hours to cool down
I can turn off the central heating in winter after using the tandoor!
I simply open my porch door and the heat rushes in.
It can also generate quite a bit of smoke
"Beware the falling Naan"They set on fire and are hard to get out
If your tikka marinade is a bit oily or excessive, it drips a lot and burns
Mind you, that does smell very, very nice.
The fumes set off my smoke alarm!!
When I have been tandooring and my wife has come home, she tells me it can be smelt half a road away.
Unfortunately she doesn't enjoy BIR as much as me
A tandoor could be more damaging than an affair!
I hope you do get something together
I only know of one other person with a tandoor, and he dissapeared from this forum ages ago
Tandoors are far more than another oven, they are entertainment and conversation pieces.
It's a real mindblower when you first slap a naan on it's wall.
If you do make a tandoor, you will still need certain tools
Long skewers for tandoori and tikka, and scrapey/hookey thing to get naans out
Topic: UB's Naan Bread v2 (Read 51076 times)
