Thanks for the kind comments guys, to answer Goncalos question it's the Puri SS1 Ultima - slightly smaller than the SS2 but more than enough for a small family of 3 (well 4 if you include the cat, he loves a bit of naan and chicken tikka!)

http://www.thetandoorclayoven.co.uk/index.php?route=product/product&product_id=252

I haven't had chicken as succulent in quite some time - it was like the freshly roasted chicken you buy in Asda/Tesco et al from their spit-roast deli counters - very moreish but not at all greasy, just juicy.  I was a bit worried about the cooking time, it took quite a bit longer (40 mins) than the expected 20 mins according to the guides on the puri and tandoorliving (their australian distributor) websites but they were quite big portions with bones in and wasn't sure how much lumpwood charcoal to put in, door/lid on or off etc.  Got there in the end!   Fearful of disaster I took the lazy option with the preparation - Asda frozen Smart Price chicken portions de-skinned, I had 3/4 jar of pataks tandoori paste to use up so just mixed it with some fresh yoghurt and marinaded overnight; and the savoury rice was out of a packet (shame on me - it was a one-off I assure you!  ;D)

It was still lovely though!

As promised, here are some photos of my first tandoor session - Tandoori Chicken with savoury rice and a pint of homebrew...

That's the "first burn" done (for curing the clay liner) and the walls coated with saltwater solution - apparently helps with naans and rotis sticking.

Can't do any naans until it's been fired 3-4 times or for about 6 hours in normal cooking - got some chicken portions to start with, going to have a crack at seekh kebabs too as I've got some lamb mince in the freezer.

Will take some photos soon.

Thanks for the info Chewy, it arrived today, can't wait to get it fired up - sad and pathetic I know...  ;D

Impatiently waiting for my heat-resistant gloves and infra-red thermometer to arrive from Amazon

I tried my pizza stone on my old mans gas barbie today - the naans were better but not perfect - they definitely need that charcoal type taste, I didn't manage to get a temperature reading before the stone went very black and split right down the middle in two!

Kind of forced my hand a bit, although to be honest I think I was just trying to find excuses not to buy a tandoor... heart over head type stuff ;D

Eventually my heart won... inspired by jb's pics and impressed by the results shown here I've ordered a Puri SS1 Ultima 

Thanks for all the feedback guys, jb that's exactly the style I was looking at, which model is that?  I see that Spices of India's couriers are a bit naughty in that they want

I'm still not 100% happy with my naans.  I've tried various recipes and cooking methods involving frying pans, griddles, baking trays, inverted and non-inverted pizza stones, a chefs blowtorch, grill, oven, hob... although passable none quite replicate that restaurant naan taste or chewy consistency.

In short, I've only one test left to try - a teracotta pizza stone on a propane-fired barbeque (weather permitting I'll get to try that this weekend!)  If that still doesn't work I'm seriously contemplating giving in to a long-held desire for a small domestic (probably charcoal-fired or is LPG better - any difference in taste?) tandoor from the likes of TandooriQ, Puri, Shahi or Spices of India.

Has anyone used one of these, they appear much of a muchness in construction but impartial reviews seem tricky to come by.  Does it really work well enough to cook naans better than the methods listed above?

I've looked at going down the DIY route - sourcing the parts and skills is the problem so I'd prefer to buy one pre-made.

Thanks!

Mix together:
3x tsp tomato ketchup
1x tsp mint sauce
1x tsp lemon juice
1x tsp chilli powder

Put to one side, then warm equal quantities of water and caster sugar over medium heat until sugar dissolves and water goes clear - use this "sugar syrup" to dilute the mixture to give a lovely sweet translucent sauce.

Looks exactly the same as the c2g tikka marinade aka "magic sauce" recipe - giving CTM a go tonight for the first time... I've tasted the marinade itself, the mustard oil just gives the merest hint of mustardy flavour but no heat as far as I can tell