I didn't make any masala marinade yet but i wanted an idea of the texture i'd get with the slices and high heat.
I figured thighs would be a good test...next time maybe quarters. Nice spicy rub into the chicken.
I used the Jumbo mini because i know the stainless can handle the heat...put the chicken on about 510* and it cooked about 480*
If anyone thinks it needs it i'll add more lump next time and get it a tad hotter.
This is the end result. I liked the texture and juciness but since i haven't had tandoori ever i have no comparisons. I know the sauce should make it a different texture as well. Whatcha think?
Cookers: Creator of Octoforks™ Rotisserie System U.S Patent Pending
Mini WSM, Jumbo Joe mini WSM aka Jimmy w/ CB Roti & Meat hanging ring, 22.5" kettle w/ CB kit, Creator of the world famous 007 Super Grill Smoker Roti
, Big Poppa UDS, gasser grill and Weber 22.5" kettle w/ CB Roti
Official 007 Thread: "007" http://www.bbq-brethren.com/forum/sh...d.php?t=231293