Greetings ya'll,
We've seen here, over the years, many different BBQ's, Smokers, Pit's, and other 'cooking methods' and whatnot. But we have not (that I can remember) seen here any Tandoor's. My Lady and I wanted one, because some absolutely incredible food can be cooked in one. Add to this, the fact that it is hot outside, and with the A/C running to keep the house cool, it just makes sense to cook outside.
So we have been BBQ'ing more, obviously. But then the thought of 'wider food selection' came up, as well as 'more flavorful fare' was there. To top it off was this further benefit of "healthier cooking". That is never a bad thing, eh?
And where else can you get your cooking venue to get to, let alone stay at.... 700°F? Your home oven doesn't even broil at that temperature. So when you're cooking food at that temperature, "different" things are happening. Which widens the spectrum of what you're able to do, have, and eat. Here's the "build pic's":
The barrel we used for the outer shell,
The Fire-Brick for the coal base,
The Clay Pot that we used for the Tandoor itself. We cut the bottom off, inverted it, and cut a port in the top rim (bottom, now), for the intake pipe.
The Steel Pipe we used for the intake.
The Vermiculite that we used for insulation.
(Continued next post maybe,,, it just won't take any more pictures here.)
We've seen here, over the years, many different BBQ's, Smokers, Pit's, and other 'cooking methods' and whatnot. But we have not (that I can remember) seen here any Tandoor's. My Lady and I wanted one, because some absolutely incredible food can be cooked in one. Add to this, the fact that it is hot outside, and with the A/C running to keep the house cool, it just makes sense to cook outside.
So we have been BBQ'ing more, obviously. But then the thought of 'wider food selection' came up, as well as 'more flavorful fare' was there. To top it off was this further benefit of "healthier cooking". That is never a bad thing, eh?
And where else can you get your cooking venue to get to, let alone stay at.... 700°F? Your home oven doesn't even broil at that temperature. So when you're cooking food at that temperature, "different" things are happening. Which widens the spectrum of what you're able to do, have, and eat. Here's the "build pic's":
The barrel we used for the outer shell,The Fire-Brick for the coal base,The Clay Pot that we used for the Tandoor itself. We cut the bottom off, inverted it, and cut a port in the top rim (bottom, now), for the intake pipe.The Steel Pipe we used for the intake.The Vermiculite that we used for insulation.(Continued next post maybe,,, it just won't take any more pictures here.)
