Tandoor

Of course, to each his own. Some watermelon and some pork cartilage.))

Lovers of barbecue grilled on charcoal.

If there are still "working" coals in the tandoor after the firewood has burned out, then after laying skewers with meat in it, just leave the blower half-open for a while. The heat from hot coals will do its job - a fried crust on the meat, like on a grill ...

And we prefer baked kebabs from the tandoor more, because there is no dry or burnt black crust on the meat, which gives an unpleasant bitterness ... But, - here it tastes and color, or who is used to something ...

[Kapet]

Kapet,

Konstantin, in my opinion, you just need to practice barbecue, really. It is skill, technology, experience. Like frying cutlets, pancakes or something else. My husband fries barbecue gorgeous, but he has 15 years of constant training)). We eat barbecue often - life in a private house affects)). We can grill something on the grill for dinner three days a week (in any season, winter is not an obstacle). We love shashlik from the neck, fish with steaks or whole, wings. Frying meat from my husband takes about 20 minutes. That is, we make a fire, go about our business, it burns out to good coals and then a barbecue will be ready in 20 minutes. All. Of course, everyone has punctures, like I have a fiasco in my kitchen)), but these are isolated cases. Excellent juicy and fried meat. He does not have a burnt one, there it is necessary to catch the moment between good roasting and the beginning of "drying" in time. Actually, barbecue on the grill and in the tandoor is no better and no worse than each other - they are different, in my opinion. I prefer fried, although I have tried both of them more than once, but someone likes tandoor with a baking effect. This is the taste and color. But in any case, either a completely tandoor version (with a closed lid), or a barbecue. A semi-covered tandoor with coals will give a bad effect. In the classic version, the corner is scooped out and it is operated with a large, evenly heated oven. If you leave the coals and the lid half-open, the lower pieces of meat closest to the coals and great heat will burn and dry up, the upper ones will still be undercooked. This is wrong, better than a barbecue.
But in the tandoor, I really like a whole dry-salted chicken or even bake large pieces of something. That is, what I do at home in the oven - I do in the tandoor. It should be seized by a crust on top and baked to a great depth. It turns out amazing, try it.

PS: I provoked myself - I'll buy a chicken today)).

PS: I provoked myself - I'll buy a chicken today)).

And we still cook chicken like this:

"Lousy" chicken in a tandoor (Kapet)

They do not seek from goodness ...

But in the tandoor, I really like a whole dry-salted chicken or even bake large pieces of something.

Yes, there is no point in drowning a whole tandoor for one kilogram of meat. And it is necessary to heat it in any case until the walls are whitened, regardless of how much food will be prepared by weight. We always cut the shashlik for tandoor into large pieces - it will have time to bake and remain juicy ...

Shl. Yesterday, "tandyril" boiled pork, but have not tried it yet, because it is usually not a hot dish, and my daughter was cooking boar's knee in the oven at the same time - there was something to take away ...

[Kapet]

Kapet,

And, exactly, I remembered your chicken. This is almost the same thing!)) Exactly, I'll buy a chicken)).

If you leave the coals and the lid half-open, the lower pieces of meat closest to the coals and great heat will burn and dry up, the upper ones will still be undercooked.

The question is controversial enough! The highest temperature in the tandoor is concentrated just at the top, near the neck, even in the presence of coal ...

[Kapet]

Kapet,

I fired cakes like that more than once, if I leave the coals, they burn from below)). Very powerful radiation emanates from them.

I always drown for one bookmark. Bulk firewood, but we don't eat much. Who should I bake five kilos for?))

And we always leave a little bit at the bottom of the coals, we don't scoop everything out. And we also heat up the tandoor even for the sake of two kebab skewers. What to feel sorry for firewood, we have around those birch.

What to feel sorry for firewood, we have around those birch.

Yes, birches give a very good temperature. But they smoke well too, because of the tar ... We try to use only wood from fruit trees, or dry grapevine. At worst - oak, walnut ...