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Tandoor Grilling Tips & Techniques
Tips & Techniques
Preparation and Cooking Tips
- Approximate cooking times:
- large shrimp (6-10 per lb.), 3 min.
- lamb chops, 10 min.
- 1.5 lb whole fish, 8 min.
- salmon chunks, 3-4 min.
- small chicken pieces, 3-4 min.
- meat chunks, 4 min.
- corn, 4 min.
- Insert the skewers on an angle so the tip of the skewer is resting at the edge of the grate and the handle of the skewer is resting on the opposite side of the clay pot.
- Place the skewered items on the skewer 6 inches from the bottom of the wood handle.
- The skewered pieces should be not less than 6 inches from the charcoal.
- Use a piece of onion as the last piece on the skewer to protect the skewered pieces from burning.
- Place the larger pieces to cook in the middle of the tandoor.
- To retain heat, keep lid partially closed while cooking.
- Although the clay tandoor and insulation have been pre-heated, ambient moisture may drip out as water when the Homdoor is heated. This is normal and will not affect performance.
- When in use, do not cover mouth completely with the lid as it will overheat.
- Approximate cooking temperature is 600 degrees. Naan may be cooked at temperatures of 450-550 degrees.
- Cooks 8-9 Naan at a time.
- Although the clay tandoor and insulation have been pre-heated, ambient moisture may drip out as water when the Hōmdoor is heated. This is normal and will not affect performance.
- The clay pot of the Hōmdoor may crack. Cracking of the clay pot is natural, due to the stress of high temperatures. It is not a structural concern. You can continue to use your Hōmdoor for many years even though it may develop some cracks.