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Old 03-27-2014, 06:53 PM   #1
somebody shut me the fark up.

Fwismoker's Avatar
Join Date: 08-22-13
Location: Fort Wayne, Indiana
Default Trial run before trying Tandoori chicken

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 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

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