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#1
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| Currently drawing up plans to make a tandoor oven, but came accross this: Santiago Medium Clay Chimenea, 5055025620158 With a door stuck on to the side, surely this is perfect for a tandoor oven? Skewers can fit in the top fine, however not sure if naan bread will stick or if it is big enough (or even safe) to put naan breads into. Any opinions/thoughts? |
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#2
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| Dunno. I wouldn't use it if not made in the US - there's no way to tell about the lead content. Not an issue for kabobs, particularly, but if you're baking bread on it then it's a real concern. If you mean the kind of bread I think you do, then there's little difference. It needs something to stick to while it bakes. I would think the traditional tandoor would be better as it would be much easier to manage the bread.
__________________ "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot "Success isn't permanent and failure isn't fatal." -Mike Ditka To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
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#3
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| These little guys wouldn't really do what a tandoor will do. I have cracked a few of these I think mostly because of the lack of tollerance to quick heating, the're most often made of low quality, low fire clay. I suppose that you could do meat tandoor style, but keeping the heat up and even would be a real chore. Chris |
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#4
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| Uninsulated= hot on the inside and cold on the outside = stress on the materials and highly prone to cracking. |
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#5
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| How would you go about insulating that anyway?
__________________ "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot "Success isn't permanent and failure isn't fatal." -Mike Ditka To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
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#6
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| The Tandoors that I have seen are insulated, I think, but they're open on the top and on the side of the combustion chamber at the bottom. They have a load of thermal mass, but are decidedly less about holding the temps once the fire is out. I don't think a chimenea would have the mass to heat well and then hold the heat. I remember a few around here who cracked ceramic chimney flue pipes and the supposition was that it was uneven heating and those who had roughly the same setup with vermicrete surrounding these flues didn't have cracking. I think I'd go for the tandoor if you're going to use it. If not and you just want to try, build you fire slowly.. Best of luck to you and please keep us looped in. Chris |
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#7
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__________________ ----------------------------- Measure twice.... Swear once! ----------------------------- |
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#8
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| Cool link! Thanks!
__________________ "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot "Success isn't permanent and failure isn't fatal." -Mike Ditka To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
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#9
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| Oasis, Try this link Oil Drum Tandoor it tells you how to convert an old oil drum in to a tandoor - good luck. Look for "damaged oil drums" as these are very cheap try gumtree seeing you are in the UK. |
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#10
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| great link - thanks for posting!
__________________ ----------------------------- Measure twice.... Swear once! ----------------------------- |
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