Only fair that I share my failures as well. This was so disappointing as I was really looking forward to this. This an example of how not to cook chicken tikka
Cooking outside takes practice. Most of my tandoor failures were caused by the temperature being too high. Relaxing in my backyard cooking with a beer is never a failure. One of these days I will get around to building a new oven like this one. Thanks for sharing your video.
Great channel, I built my own tandoor a few months back after watching tandoor 2 build and the kebabs are superb. Many Thanks for the share. To get the meat off the skewer easier pull the meat up the skewer first then pull off as usual. I got that great tip off Henrys HowTos you tube channel, he also has a great selection of kebab recipes.
With so few coals, you can not warm this mass to a high temperature. Tandооr is not an economical oven for baking. He wants the high temperature of the open flame from a dry tree. It is only after a few hours of combustion that this is achieved. This is convenient for long baking of a lot of meat, or for a whole animal. Then the meat and bread baked by the heat of the walls. So the meat is sealed outside, and it is juicy inside. The bread is slim and quickly grabs the crust. Practice and get you!
Hi Nick , love your casual style, this was an example of walls not hot enough, sometimes i have the other problem of walls becoming overheated where the bread does not stick and falls off too quickly, I tried putting water on the walls and the dough , any other suggestions?
One more question, why did you go from the terra-cotta to bricks ? This one doesn’t look as efficient as the terra cotta , if you simply wanted a bigger tandoori you could have used bigger pots ?
Hi Sammy, this is one actually more efficient than my terracotta oven, the storage heater bricks really hold the heat and enable you to cook over a very long time. And there is where I went wrong this time, and hence why I wanted to share with everyone. After I built the oven I did a lot of slow cooking leaving meat in the the oven for 6+ hours. Because the oven was so efficient I hardly needed any charcoal. So when I came to do some Tandoor chicken I got carried away and did not put enough charcoal in. As you know for Tandoor cooking you want the oven really hot. Now I ramp up the heat for tandoor cooking, once finished I leave the lid off so the oven can cool down. After an hour I put something in to do a slow cook to be eaten in 6 hours.
Oh dear that's awful. First of all its not hot enough the sides of the tandoor need to turn white. U need to burn off the carbon. The roti is far to thin it need to be thick and a harder dough. Bur keep trying ull di just fine.
Hiya nick. Great vid. I would suggest putting some flour on the naan before putting in tandoor to make is easier to take off
Cooking outside takes practice. Most of my tandoor failures were caused by the temperature being too high. Relaxing in my backyard cooking with a beer is never a failure. One of these days I will get around to building a new oven like this one. Thanks for sharing your video.
Thanks
Great channel, I built my own tandoor a few months back after watching tandoor 2 build and the kebabs are superb. Many Thanks for the share.
To get the meat off the skewer easier pull the meat up the skewer first then pull off as usual. I got that great tip off Henrys HowTos you tube channel, he also has a great selection of kebab recipes.
Thanks for the tip, I will definitely do that next time
Lovely day for the pup
With so few coals, you can not warm this mass to a high temperature. Tandооr is not an economical oven for baking. He wants the high temperature of the open flame from a dry tree. It is only after a few hours of combustion that this is achieved. This is convenient for long baking of a lot of meat, or for a whole animal. Then the meat and bread baked by the heat of the walls. So the meat is sealed outside, and it is juicy inside. The bread is slim and quickly grabs the crust. Practice and get you!
Hi Nick , love your casual style, this was an example of walls not hot enough, sometimes i have the other problem of walls becoming overheated where the bread does not stick and falls off too quickly, I tried putting water on the walls and the dough , any other suggestions?
Thanks for the feedback and sharing Sammy
One more question, why did you go from the terra-cotta to bricks ? This one doesn’t look as efficient as the terra cotta , if you simply wanted a bigger tandoori you could have used bigger pots ?
Hi Sammy, this is one actually more efficient than my terracotta oven, the storage heater bricks really hold the heat and enable you to cook over a very long time. And there is where I went wrong this time, and hence why I wanted to share with everyone. After I built the oven I did a lot of slow cooking leaving meat in the the oven for 6+ hours. Because the oven was so efficient I hardly needed any charcoal. So when I came to do some Tandoor chicken I got carried away and did not put enough charcoal in. As you know for Tandoor cooking you want the oven really hot. Now I ramp up the heat for tandoor cooking, once finished I leave the lid off so the oven can cool down. After an hour I put something in to do a slow cook to be eaten in 6 hours.
Oh dear !.......so I guess this a lesson to us all, by definition the tandoor should be bloody hot ! (450 c....ish ) ?
you are very impatient person.
U fail bcoz u not spray oil on tandoor and not clean tandoor before use other wise u made chapati properly next be in mind my suggestion 😊👏💯
Oh dear that's awful. First of all its not hot enough the sides of the tandoor need to turn white. U need to burn off the carbon. The roti is far to thin it need to be thick and a harder dough. Bur keep trying ull di just fine.