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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-04-2013, 07:28 AM   #16
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First, it all looks great!

Second, I really wanted to see the money shot of the naan coming off.......man I want to home build a tandoor...
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Unread 01-04-2013, 07:30 AM   #17
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Looks Great!
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Unread 01-04-2013, 07:31 PM   #18
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Quote:
Originally Posted by chicagokp View Post
First, it all looks great!

Second, I really wanted to see the money shot of the naan coming off.......man I want to home build a tandoor...
I figured someone would call me on that. I need to work on my naan photography!

Things move pretty fast and frantic during a tandoor cook, especially when the naans are on. The last time I posted pics of a tandoor cook, the naan shots were from when the naan just went on and the naan looks blah. This time I tried to get a shot of one that was puffed up and ready to come off.

I promise the next time I fire up the UDT, I'll try to get the money shot of me pulling the naan out with the steel hook and scraper.
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Unread 01-04-2013, 07:43 PM   #19
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Quote:
Originally Posted by AussieTitch View Post
That link will do nicely.
My potplant cooker cracked as well,cheers.
Titch

After cooking with the UDT for ~5years, what I think it is the heat stress/shock that can crack the pot as opposed to the temperature itself. When I first started cooking with it, I was pretty careful about bringing it up to temp gradually, over 2+ hours with a bag of lump charcoal (used to use RO initially). It reached temps of 700-800°F consistently (maybe even more).

I cracked the lid a bit and set the first wooden collar (now diamond plate) on fire when I dumped a big bag of B&B lump in all at once and lit it. I destroyed it when I stuffed it full of oak branches and let it rip.

So the lessons I have learned are:
-Take it easy with the fuel, and let the UDT come up to temp gradually

-Use lump charcoal. B&B works great, but I would like to get my hands on some Lazzari tandoor grade to try it out. Shipping is prohibitive, and I can't find it anywhere locally.

-I need to learn how to take better pictures of naans.

Can we see some pics of your planter cooker?

[carp... I think I have hijacked my own thread ]
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Unread 01-04-2013, 07:46 PM   #20
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Everything looks delicious!
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Unread 01-04-2013, 09:23 PM   #21
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Looks like some great cooking and probably a big food coma followed that feast!
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