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Post by ratboy on Jun 24, 2019 14:28:33 GMT
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Post by truckcab79 on Jun 24, 2019 14:39:49 GMT
Many thanks for that. I’ll give a few of those a go. That first lamb recipe looks lovely though I can’t see that he actually shows the ingredients or method. Probably find it elsewhere on the site when I get a chance.
That bright red lamb also reminded me that I couldn’t find any food colouring in the house for the marinade. (To be fair I could find blue pink green and yellow but decided not to use those!). That made for a much more ‘natural’ looking dish though I do think the red looks very striking.
Will try some chicken tikka next maybe, or I have a lovely Ottolenghi meatballs recipe that would double up as a Middle Eastern flavoured kofte for anyone looking for less spice.
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Post by truckcab79 on Jun 24, 2019 14:41:17 GMT
I also meant to mention that next time I’ll try to find some smaller chicken thighs. The ones I bought were pretty huge so the cooking time was longer then I thought.
Oh.....and thank you for the potato tip. Mine would have all slid straight off the skewer without those I think.
Also need a practice with the heat / lid / vent. It was still warm this morning, 12 hours later, but during the actual cooking phase did seem to lose that really fierce heat quicker than I expected. Even though walls were still reading 280-300 degs.
Possibly due to the relatively small diameter of the plant pot base maybe?
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Post by truckcab79 on Jun 25, 2019 10:52:43 GMT
I noticed when clearing out the ash yesterday that I had a number of cracks across the base of the pot. No surprise given that it’s in direct and very high heat for a prolonged period of time. Also my coals are in direct contact with the pot whereas quite a few versions seems to use a terracotta saucer or similar above it to sit the coals on Don’t think the cracks would cause any issue as the pieces can’t really go anywhere. They are however not reinforced with wire and fire cement like the sides so I’ve slapped in about 10mm of fire cement. It’s the cheap £4 for 2kg readymixed stuff from Screwfix. Great reviews and is the same stuff I used on the outside of the pot and to fill a couple of joint gaps when building my pizza oven which is still in place. It will likely crack at that depth so when it dries I’ll fill the cracks with some more of the same before curing it fully with the next fire
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Post by truckcab79 on Jun 28, 2019 23:16:59 GMT
Amazing chicken tikka tonight thanks to the recipe on that forum that ratboy kindly posted. Tandoor is working brilliantly.
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Post by truckcab79 on Sept 17, 2019 11:09:05 GMT
Just a little update to this. I’ve been using the tandoor all Summer and it works absolute brilliantly. Mostly I’ve cooked that tandoor chicken recipe but also done lamb and king prawns. I bought some long heavy duty stainless skewers off eBay and I can fit four of those loaded up at one time. I’ve seen one fine crack in the upper part of the oven but with the chicken wire and fire cement around it I’m confident that wont cause any issues and would be normal for any oven. Only thing I’ve changed is the lid and purely for aesthetics. The original round one looked out of scale with the rest and so I used an additional piece of 5mm steel plate to make a big square one. Much more in keeping. When it rains heavily some rain will still get under the lid and when I use it I tend to light a small fire earlier in the day to gently move any moisture out before the main cook. In use the little handle that I made was also too small given the size and weight of that steel lid. It was just about useable but difficult with oven gloves on, so I jumped on the lathe and spun up a much more sensible sized one out of some aluminium bar that I had. The new handle is about 60mm across. Only thing I still haven’t got round to is pointing the stonework. I’ll do it before the weather changes but I actually quite like the more rustic look of the exposed stone.
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Post by oblertone on Sept 21, 2019 21:17:55 GMT
I really like this build (and tandoori lamb) so think I'll give it a go and build one of these once my house move is sorted !
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Post by fhafez on May 6, 2020 3:28:18 GMT
Hi everyone New to the forum but hope everyone’s well. I’m having issues with making naans in my tandoor. It sticks to the inside really well however is a pain to peel off. A lot of the naan remains stuck to the inside of the tandoor. Would appreciate it if anyone had any tips. Thanks !
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Post by truckcab79 on May 6, 2020 5:47:18 GMT
To be honest I’ve never used mine for naan but google ‘seasoning a new tandoor’ and you’ll find several variations on saltwater solutions that you are meant to treat the tandoor walls with and which I understand will prevent the naan from sticking.
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Post by fhafez on May 6, 2020 14:07:28 GMT
That’s great, thanks, never knew that had to be done 👍
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Post by truckcab79 on May 6, 2020 17:57:02 GMT
You’re welcome. Be interesting to know if it works for you. I should probably give it a go on mine but generally just use it for chicken breasts or thighs with various rubs. So pleased I built it. Seems to result in very tender meat unless I’ve just been lucky.
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Post by truckcab79 on May 6, 2020 18:03:46 GMT
Also. Do you have one of the tools to peel them off the wall? I think it’s like a small round metal thing. Bit like a tiny pizza peel. Seem to think I’ve seen them being taken off with that on some YouTube video or other.
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Post by fhafez on May 11, 2020 13:54:35 GMT
Hi mate sorry for the late reply. Yes I’ve got the tools but I’ve not tried it again yet. Maybe sticking because of my naan dough but I’m not sure ! Let me know if you try naan yourself!
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