Thanks Gav

Here are the links for the various parts needed

http://www.gasproducts.co.uk/acatalog/copy_of_Foker_Large_Cast_Iron_Burner.html

http://www.gasproducts.co.uk/acatalog/LPG_Reca_50_mbar_Low_Pressure_Screw-in_Propane_Gas_Regulator_.html#aHA344L

http://www.gasproducts.co.uk/acatalog/8.3mm_LPG_High_Pressure_Gas_Hose.html#aHA132

All comments and criticisms welcome lol

Thanks for that really useful info Stu. I reckon I can convert mine to gas for 40 quid. Better than those puri robdogs 185 quid. I will have to make a diffuser tray to hold the lava rocks but for me that's quite an easy job
I just need to ensure I can get the burner into the tandoor. If I have to take it apart first then so be it. I shan't elaborate any further because I don't want to derail this excellent thread

Regards
Mick

Another excellent thread!

That chicken looks lovely Stu.
Personally I cut my chicken breasts into about 7 pieces before I marinate them.
Smaller pieces obviously cook quicker - usually about 6 - 8 minutes in my charcoal tandoor, and look more like the chicken tikka from my local birs

Gav-iscon Your tandoor looks spot on to me. I would have probably bought a steel one if they had been available at the time I bought mine. I know you are going to have a lot of fun with that. 

Re: naans. I dont bother wetting the back of the naans. Providing you have wiped any soot off the inside of the tandoor first, you should be ok imo, although steel liners are going to be different from clay

One thing I have noticed cooking chicken tikka in my tandoor is that the aromas coming off it smell completely different to when I grill it in my oven.
My tandoor is charcoal and I find that it does cool down quite quickly. This sometimes means that the first piece of meat put on the skewer is sometimes slightly undercooked. I compensate by putting a smaller piece of meat on first. I also put a smaller piece on last too because it is usually frazzled - even when I cap the skewer with a piece of potato or onion

Im still debating a gas conversion but think

Ive been knocking up my own butter ghee for a couple of years now. I tend to use it more for special occasions. I dont like the canned stuff. Its got a weird aftertaste compared to home made.

Generally though, I use veg oil  out of convenience/laziness.

Regards

Mick

Hope it all goes well for you Naga. My main problem was removing the kebabs from the skewers. The oil seepage ran down the skewers and caught fire - blackening the bottom of the kebabs and also welding them in place! I usually use a carving fork to dislodge them, but it has vanished, Probably at the local landfill site by now  : I also usually put a piece of spud or onion on the bottom of the skewers but didn't bother 

There were a few casualties along the way..believe me

half an sp naan, MDB's ultimate tikka marinade, and virtually the same mix (without the water) added to 750g lamb mince for the Seekh Kebabs 

Last Nights Tandoori Action

Quote from: Sverige on April 15, 2015, 08:06 PM
Just k

RE JB's Gravy


Ive used this recipe three or four times now but I personally get better results using abdulmohed2002's Enhanced Gravy so Im reverting back to that for the time being. I have persevered with Jb's takeaway base gravy for a while to give it a fair chance.
I have always struggled to get the early oil separation which I agree with BB is definitely a bad omen. Might try adding the fried garlic tarka at the end though as I was impressed by that

Regards

Mick