Trial run before trying Tandoori chicken

Fwismoker · 03-27-2014, 06:53 PM

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 · 03-27-2014, 07:04 PM

Looks good to me

Man, Jimmy can get hot.

peeps · 03-27-2014, 08:16 PM

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

smoke ninja · 03-27-2014, 08:27 PM

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

Fwismoker · 03-27-2014, 09:28 PM

Quote:

Originally Posted by c farmer

Man, Jimmy can get hot.

Yea not bad for a WSM clone eh?

Quote:

Originally Posted by smoke ninja

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

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 · 03-27-2014, 09:39 PM

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

Fwismoker · 03-27-2014, 10:23 PM

Quote:

Originally Posted by smoke ninja

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 · 03-27-2014, 10:28 PM

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 · 03-28-2014, 06:30 AM

Quote:

Originally Posted by Fwismoker

Yea not bad for a WSM clone eh?

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 · 03-28-2014, 06:58 AM

Looks very good.

Fwismoker · 03-28-2014, 07:08 AM

Quote:

Originally Posted by floydo

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 · 03-28-2014, 07:34 AM

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

Quint · 03-28-2014, 07:44 AM

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

Pyrotech · 03-31-2014, 09:01 PM

Quote:

Originally Posted by Fwismoker

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

03-27-2014, 06:53 PM	#1
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	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 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? __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

03-27-2014, 07:04 PM	#2
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	Looks good to me Man, Jimmy can get hot. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

03-27-2014, 08:16 PM	#3
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	I'd eat my half...and maybe some of your half! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

03-27-2014, 08:27 PM	#4
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	I think you can do a mean sear on a piece of chicken. __________________ Let's all just calm down and smoke a fatty

03-27-2014, 09:39 PM	#6
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	Indirect high heat works great for poulty. I was at 375* but will have to play with 425* +. __________________ Let's all just calm down and smoke a fatty

03-27-2014, 10:28 PM	#8
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	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 __________________ Let's all just calm down and smoke a fatty

03-28-2014, 06:58 AM	#10
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Looks very good. __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

03-28-2014, 07:34 AM	#12
sam3 is One Chatty Farker Join Date: 01-15-14 Location: Byram Twp., NJ	I'm no expert on Tandoori, but I have had it before. I think your right on target Keith. __________________ BGE XL, BGE Mini, MAK 1 Star #385, 22.5 WSM, Weber Platinum, mini-WSM, PBC, Bradly OBS w/Auber & La Caja China

03-28-2014, 07:44 AM	#13
Quint Full Fledged Farker Join Date: 11-27-12 Location: Peabody, Ma	Looks fantastic as is can't help on the Tandoori but I suspect you'll have success __________________ A good smoke, a fine Kentucky bourbon, a fine Cuban robusto, family and friends all make a good day. WSM 22" Rec Tec RT-700 Weber Genesis E-330