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Post by traveller » Tue Aug 30, 2016 6:44 pm

Hey all.. I have a Weber OTG Kettle, Summit, GMG Daniel Boone, and a mini spit. Has anyone had any luck cooking restaurant quality Tandoori Chook or Lamb on any of those? Or is there a good (under $1k) portable Tandoori I should look at? I figure most BBQ's won't go high enough in temp to do proper tandoori..


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Re: Tandoori..

Post by smokerjoe » Wed Aug 31, 2016 8:41 am

Hey there i saw on a cooking show a couple of months ago where they made a tandoor bbq oven from to large clay pots. Coals in the bottom 1 place second on top. Make a rack for the middle or use metal rods to put the meat on.
hope this helps was thinking of making 1 myself.

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Post by 12x7 » Wed Aug 31, 2016 10:54 pm

Try using a Kamado. Bunning's Akorn is on special at the moment for $389.

The Akorn goes up to 700F which is more than enough. Great for cooking pizza and for low and slow eg pulled pork.

Here's how somebody set-up their Big Green Egg Kamado to do BBQ Chicken Tikka Kebabs.

http://www.barbecue-smoker-recipes.com/ ... tikka.html


http://www.barbecue-smoker-recipes.com/ ... icken.html

Using a Grill Dome Kamado - http://grilldome.com/CMS/tandoori-style-smoked-chicken/





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