Chicken Tandoori

Keller Steeler

Just got an egg, but have been smoking for quite a while. Right now I am playing around with things I could not cook on my smoker. I picked it up last Sunday and cooked steaks and then Pizza on Friday night - love this thing so far.

I have some chicken marinating right now for chicken tandoori. With everything I have read I am going to cook it hot and fast - the marinade (yogurt based) is supposed to protect the chicken from 500-600 temp. If anyone has cooked this before did you use a place setter with legs up or do you cook it directly over the coals?

Thanks

TomM24

I did it once, used placestter legs up and a raised grate. They came out very good.

East Bay Al

Check the recipes on this site. The little bit of Indian style (Chicken Tika) weve done has been high temp, direct. I think the Tandoori ovens go up to around 900*. I settled for 6-700- pizza temps. If you do Nan, you will want to look at the pizza recipes on this web site and the Naked Whiz site for tips.
Good luck and let us know what you did and how it turned out.
al

Willie Lump Lump

My first cook that went bad was Tandori Chicken. This guy helped alot. http://www.bbqblue.com.au/smoke_woods/site_files/cordon_blue_roasting_chicken.html
Recomend indirect and NO SMOKE! smoke and yogurt equals bitter.
TTFN WLL

Keller Steeler

Well I would call this more of a learning session than anything. The fire never got hot - it stormed here last night. Even though the cooker was under cover, I guess the lump got wet. It was hard to light even though I added some fresh. I had two previous cooks and had no probelm getting her hot - I guess I did not have enough lump or it was wet. Anyway - the flavor was good, but the tenderness, texture had a lot to be desired - the outside cooked a lot faster than the inside. Live and learn.

I did not have any red food coloring, but my girls had Neon pink and Neon purple I mixed. :unsure: