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Cooking Tandoori in a Pizza Oven - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
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5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Cooking Tandoori in a Pizza Oven

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  • Cooking Tandoori in a Pizza Oven

    Robert,

    You have both a pizza oven and a clay tandoori oven and I wanted to ask if you can do a good job of cooking Indian dishes in a pizza oven. Have you done tandoori, or any other Indian dishes, in your brick oven? How does compare with your tandoori oven?

    Any advise would be appreciated on temperature, marinades, cooking time, et. al.

    Thanks.
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    i haven't tried indian in the pizza oven yet but... i hate to admit it but it might be easier to cook indian in the pizza oven than in the tandoor.

    1. heat control is easier in the pizza oven. in the tandoor there are two openings and you have to futz around with both the intake and the exhaust in order to get the temp correct.

    2. warm up time is about the same for both ovens. (i thought the tandoor would require less time; it doesn't).

    3. you could position one of those bricks with the three holes in it, in the back of the oven, and put one end of the skewer thru it and rest the other end of the skewer on a brick in the front. less chance of the meat slipping down and off the skewer with a horizontal arrangement.

    4. less (or zero) flare up with the pizza oven.

    5. most importantly, you can easily mount a food rescue operation if meat (like the ground meat formed on skewer dishes) falls off. this is almost impossible in the tandoor for anyone other than captain hook.

    on the plus side of the tandoor, you can build it in two weekends and it requires less fuel.
    my site for our pompeii and tandoor ovens
    www.killdawabbit.com

    Comment


    • #3
      How hot?

      Let me get this right. You marinade the chicken or meat in yogurt and spices, put it on skewers, and rest the skewers on bricks. This could be good.

      How hot is your oven?

      Are you making other curries in the oven? Lentil or chickpea dahl would be great......

      James
      Pizza Ovens
      Outdoor Fireplaces

      Comment

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