Of all of the DIY Tandoori ovens and I looked at least 20 yours is the best. Now after the fact I see one improvement and it’s not the oven but how you start the fire. I would use a chimney starter using high temp gloves. Weber makes one called Rapidfire which is 12.7 x 8.1” and is $22. You can find others for as low as $10. I have a chimney starter at home which I purchased 10 years ago. Which is still working. I also use the starters you are using which doesn’t leave any taste or chemicals on your charcoal. I believe if I duplicate your setup the cost should be $110. Your thoughts.
Great video Rishi! I'm getting the fire cement coming off and sticking to the naan where the join is between the two terracotta pots. The naan are gritty as a result. Are you finding the same ?
No I only used a small amount between the pots there shouldn’t be much cement visible at all - if there is I’d recommend sanding it down then cleaning it and trying again, or just don’t put the naan over where you’ve put cement :)
I see we put enough to hide the join and also try and smooth it slightly so that there isn't a step where the two pots meet. The naan gets really stuck on the fire cement and hence pulls out the grit. Will try sanding and try again. Thanks
Love your vids Rishi thank you. Can you tell me what charcoal you use and where you get it please? Difficult at the moment to find it and the standard stuff supermarket I use doesn’t get hot enough.
Hey thanks for the video, I just got a new tandoor over the weekend It has gone black from inside , I was using hard wood logs 1. Do you suggest using charcoal over hardwood logs 2. Do your tandoor walls have to be white before any cooking 3. Is there a way to clean up my tandoor so the walls are white again 4. How long should you wait for a tandoor to warm up 5. Should I be adding more wood or charcoal to get to the right temperature
Please watch my other videos Yes charcoal only and no wood the black door is from the wood, clean it with a salt solution again watch my other videos No the walls are made of clay they shouldn’t turn white (unless yours is ceramic it might be white) Tandoor takes 30 mins ish to 40 mins to warm Add a handful of charcoal, I usually use 1 to 2 handfuls only you don’t need a lot of coal
Great content Rishi, keep up the great work. I've just made a Tandoor after watching multiple videos on YT. I'm struggling to get my heat up to 250 for naans, I'm using BigK like you suggested. Any tips?
@@CookingwithRishi thanks, I've created a door for the opening, will try to mess about with that and see it it makes a difference. I used a drum so it's a little more difficult to make the air vent below it. Thanks for your help.
Hmm maybe that’s your problem you need air to circulate - shutting the door will starve the fire and it won’t heat. Maybe you need to leave the door open just a little.
No it does not - if you watch my other videos on tandoor you can see a live demonstration of this. The insulation works very well, at worst it has a slight warm touch to it.
@@CookingwithRishi I was doing the first burn on mines last night and there were hot parts of the bin so I stopped. Think my clay pot is too big and doesn't allow enough insulation in-between. Have to do a few modifications. Thanks for the reply
I bought a used tandoori,and i tired to made nan,but unfortunately when itry to pull the nan off the tandoori some of the clay come out with it.the seller said you can put yogert to marinated. I need your advice please
The clay shouldn’t come off - you can try a mixture of mustard oil, spinach and yoghurt - make sure it’s a paste and rub that on the clay. Then burn the tandoor for a hour and let it cool, see if that works for you
Of all of the DIY Tandoori ovens and I looked at least 20 yours is the best. Now after the fact I see one improvement and it’s not the oven but how you start the fire. I would use a chimney starter using high temp gloves. Weber makes one called Rapidfire which is 12.7 x 8.1” and is $22. You can find others for as low as $10. I have a chimney starter at home which I purchased 10 years ago. Which is still working. I also use the starters you are using which doesn’t leave any taste or chemicals on your charcoal. I believe if I duplicate your setup the cost should be $110. Your thoughts.
Thanks - If you look up my other videos there’s another on how to start it without a chimney starter I actually don’t use the chimney anymore no need.
Great video Rishi! I'm getting the fire cement coming off and sticking to the naan where the join is between the two terracotta pots. The naan are gritty as a result. Are you finding the same ?
No I only used a small amount between the pots there shouldn’t be much cement visible at all - if there is I’d recommend sanding it down then cleaning it and trying again, or just don’t put the naan over where you’ve put cement :)
I see we put enough to hide the join and also try and smooth it slightly so that there isn't a step where the two pots meet. The naan gets really stuck on the fire cement and hence pulls out the grit. Will try sanding and try again. Thanks
Love your vids Rishi thank you. Can you tell me what charcoal you use and where you get it please? Difficult at the moment to find it and the standard stuff supermarket I use doesn’t get hot enough.
Hi Andrew I usually buy BigK lumpwood charcoal - they deliver to your house.
@@CookingwithRishi Thanks Rishi keep up the good work mate
Thank you very much for all the tips.
Amazing stuff. Thanks for sharing👍🏼
You’re welcome
Hey thanks for the video, I just got a new tandoor over the weekend
It has gone black from inside , I was using hard wood logs
1. Do you suggest using charcoal over hardwood logs
2. Do your tandoor walls have to be white before any cooking
3. Is there a way to clean up my tandoor so the walls are white again
4. How long should you wait for a tandoor to warm up
5. Should I be adding more wood or charcoal to get to the right temperature
Please watch my other videos
Yes charcoal only and no wood the black door is from the wood, clean it with a salt solution again watch my other videos
No the walls are made of clay they shouldn’t turn white (unless yours is ceramic it might be white)
Tandoor takes 30 mins ish to 40 mins to warm
Add a handful of charcoal, I usually use 1 to 2 handfuls only you don’t need a lot of coal
Great content Rishi, keep up the great work. I've just made a Tandoor after watching multiple videos on YT. I'm struggling to get my heat up to 250 for naans, I'm using BigK like you suggested.
Any tips?
Where is the air coming from? How big is the hole supplying air?
@@CookingwithRishi I've made a vent on the side, it's about 20cm x 10cm
Your hole is far too big - if you look at my design it works like a chimney - more efficient I would try and redo
@@CookingwithRishi thanks, I've created a door for the opening, will try to mess about with that and see it it makes a difference. I used a drum so it's a little more difficult to make the air vent below it.
Thanks for your help.
Hmm maybe that’s your problem you need air to circulate - shutting the door will starve the fire and it won’t heat. Maybe you need to leave the door open just a little.
Do u make and sale them.i need 1 and I like it's I've not got any one to make me one.thank you
Yes I can help please email me at cookwithrishi@gmail.com and I will sort for you
Hi can I ask some people make air vent on the sides if put on the side will affect it
My design does not need that and is unnecessary work
Hi there does the bin get quite hot during cooking?
No it does not - if you watch my other videos on tandoor you can see a live demonstration of this. The insulation works very well, at worst it has a slight warm touch to it.
@@CookingwithRishi I was doing the first burn on mines last night and there were hot parts of the bin so I stopped. Think my clay pot is too big and doesn't allow enough insulation in-between. Have to do a few modifications. Thanks for the reply
You should have around 40-50litres of vermiculite around the clay, if you don’t have that much then yes your clay pots are too big
Good commentry. Can you kindly post the text of audio? Thanks.
Sorry I do not have a transcript - what are you looking for or needing this for exactly ?
On RUclips you can turn of Closed Caption and see what is being spoken.
I bought a used tandoori,and i tired to made nan,but unfortunately when itry to pull the nan off the tandoori some of the clay come out with it.the seller said you can put yogert to marinated.
I need your advice please
The clay shouldn’t come off - you can try a mixture of mustard oil, spinach and yoghurt - make sure it’s a paste and rub that on the clay. Then burn the tandoor for a hour and let it cool, see if that works for you
@@CookingwithRishi I will try thanks
What paint have you used
Heat resistant paint in black
any links to it
Just pop it into Amazon there’s a few brands aslong as you use BBQ heat resistant paint it’s fine
What does your thermometer go upto ?
Which thermometer do you mean the laser one? Or the probe one?
Cooking With Rishi the laser one ?👍
tospicy4ya it measures from -50 degrees upto 650 degrees Celsius
What size bin did you use?
It’s in the video 90L
Thanks bro
You’re welcome