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Frequently Asked Questions About Hōmdoor Tandoori Ovens & Tandoori Grills

The following questions and answers from our customers will provide basic information on how to use tandoor oven products, cooking tips and more!

If I purchase a propane, or natural gas tandoori ovens, can I also use it with charcoal?
You can easily convert the propane to charcoal by removing the propane burner, the ceramic briquettes (supplied) and by covering the propane burner slot with the supplied slot cover. You will also need to place lumpwood charcoal on the grate where the ceramic briquettes were.
You can also convert the charcoal, at some other point in time, to propane by purchasing the burner system by itself.

Is there any real difference in flavor between charcoal, propane, or natural gas?
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.

Can I keep tandoori grills outside unprotected?
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.

Can I use tandoori ovens indoors?
If you are interested in indoor use we highly recommend our custom installation models. These can be incorporated into your kitchen’s plan or used as a stand alone installation. Learn more about this unique product.

Do you have some basic recipes that you can recommend when starting out?
Please check our website under Recipes for some basic tandoori recipes.

Can you recommend a cookbook for a person just starting out?
  • Tandoor: The Great Indian Barbecue by Ranjit Rai
  • 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.
  • 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.

How can I get the naan to stick to the wall of the tandoor?
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.

How long does the Hōmdoor take to heat up?
Approximately 20-30 minutes.

How can I tell when the Hōmdoor is hot enough to cook with?
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.

What is the gaddi pad used for?
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.

 
 
 
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