Trial run before trying Tandoori chicken

Fwismoker · Mar 27, 2014

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?

c farmer · Mar 27, 2014

Looks good to me

Man, Jimmy can get hot.

peeps · Mar 27, 2014

I'd eat my half...and maybe some of your half! :wink:

smoke ninja · Mar 27, 2014

I think you can do a mean sear on a piece of chicken.:thumb:

Fwismoker · Mar 27, 2014

c farmer said:
Man, Jimmy can get hot.

Yea not bad for a WSM clone eh?:heh:

smoke ninja said:
I think you can do a mean sear on a piece of chicken.:thumb:

No sear involved but the high heat indirect...suppose you can say high heat indirect sear. So it's the right texture heat wise to do the tandoori next because that's the next step?

smoke ninja · Mar 27, 2014

Indirect high heat works great for poulty. I was at 375* but will have to play with 425* +.

Fwismoker · Mar 27, 2014

smoke ninja said:
Indirect high heat works great for poulty. I was at 375* but will have to play with 425* +.

Then you did think it was seared.. that's good because i think that's the consistency tandoori should be because it's normally cooked in 500-900* ovens.

smoke ninja · Mar 27, 2014

Yea, I would have guessed it was reverse seared. Your chicken looks slightly better than my reverse seared "bbq fried chicken" from a few weeks ago

floydo · Mar 28, 2014

Fwismoker said:
Yea not bad for a WSM clone eh?:heh:

No sear involved but the high heat indirect...suppose you can say high heat indirect sear. So it's the right texture heat wise to do the tandoori next

so does jimmy have a small water pan/diffuser ?
I figure that's what makes it "indirect" ?

lookin' good.

sliding_billy · Mar 28, 2014

Looks very good.

Fwismoker · Mar 28, 2014

floydo said:
so does jimmy have a small water pan/diffuser ?
I figure that's what makes it "indirect" ?

lookin' good.

Indirect like a UDS or WSM with a diffuser. I have a holy pizza pan with smaller holes in there right now but a water pan could sit in there if wanted.

sam3 · Mar 28, 2014

I'm no expert on Tandoori, but I have had it before. I think your right on target Keith.

Quint · Mar 28, 2014

Looks fantastic as is can't help on the Tandoori but I suspect you'll have success

Pyrotech · Mar 31, 2014

Fwismoker said:
Then you did think it was seared.. that's good because i think that's the consistency tandoori should be because it's normally cooked in 500-900* ovens.

From what I was just reading, the yogurt used in the marinade takes on a flavor change when cooked at temps over 850F.

I need to try a side by side comparison using the tandoor oven and the mini-wsm at 500F and see if there is noticeable difference

Trial run before trying Tandoori chicken

Fwismoker

somebody shut me the fark up.

c farmer

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peeps

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smoke ninja

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Fwismoker

somebody shut me the fark up.

smoke ninja

somebody shut me the fark up.

Fwismoker

somebody shut me the fark up.

smoke ninja

somebody shut me the fark up.

floydo

Full Fledged Farker

sliding_billy

somebody shut me the fark up.

Fwismoker

somebody shut me the fark up.

sam3

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Quint

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Pyrotech

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