FAQs
The following tandoor faqs provide questions and answers from our customers will provide basic information on how to use tandoor oven products, and more outdoor tandoor grilling cooking tips! Thank you for viewing our tandoori faqs.
You can easily convert the gas system to charcoal by removing the gas burner.
You can also convert the charcoal, at some point in time, to a gas system by purchasing the burner by itself. You will also need to place lumpwood charcoal on the grate where the ceramic briquettes were.
Charcoal has that smoky flavor that adds some depth to the flavors of the food. However, propane and natural gas are both easier fuels to regulate the heat. You have to work a bit harder with charcoal to keep the temperature steady. Read more about Propane vs. Charcoal Tandoori Grills.
You can most certainly keep it outside unprotected. We ask that you cover the mouth of the tandoor with the lid, or a cover. If using the lid, you might want to place a heavier object on the lid to prevent it from moving. We also sell a cover that will help protect against the elements.
At this time the Hōmdoor is outdoor use only, we will update our customers if indoor applications become available.
Please check our website's recipes and cooking tips to get started with some basic tandoori recipes.
Tandoor: The Great Indian Barbecue by Ranjit Rai, Find on Amazon.
Indian Grill, The Art of Tandoori Cooking at Home by Smita Chandra (out of print, but still a valuable book if you can get your hands on one). See Smita’s kabab recipe under recipes. Find on Amazon.
Any book by Madhur Jaffrey. Jaffrey’s books are not specifically written for tandoori cooking, but she is a valuable resource for Indian recipes in general. Find on Amazon.
The dough is probably a bit too dry. Perhaps you covered the finished dough with flour. The dough should be a bit sticky and as moist as possible. If you find the dough is not sticking to the wall of the tandoor, just spray the dough with a bit of water. Visit How to Cook Naan to learn more!
Approximately 20-30 minutes.
The easiest way to tell the temperature is to purchase a laser, infra-red thermometer and beam it at the inside wall of the tandoor. Short of that, I hold my hand over the mouth of the tandoor while it is getting hot. If I can count to 3 without having to pull my hands away, you probably are not quite at temperature. When you are there, at about 550-600 degrees, 3 seconds is the maximum amount of time you will be able to leave your hand over the opening.
The gaddi is used to place the naan on the hot, interior wall of the tandoor. Place the dough in a teardrop shape over the gaddi and then use the gaddi to place the naan on the wall of the tandoor. The cover of the gaddi is removable and washable. See our demo on cooking naan for more information.