Comments on: Big Green Egg Tandoor!

By: Robert Power

Robert Power — Wed, 09 May 2012 12:07:33 +0000

Today I went into a company that supplies and installs dairy systems for farmers. They supplied me with 4 X 4ft X 5mm stainless steel rods. This comes in 3 m lengths and you can get 6mm , 8mm or 10mm dia rod also. Any steel supplier should have this material in stock. You might want to look for a data sheet to find out about possible toxicity issues but I don’t think you will find any such issues.

By: Charlotte

Charlotte — Tue, 01 May 2012 14:47:53 +0000

Have you tried to make naan using the BGE? My family is crazy for authentic naan, and it is just not right made in a regular oven!

By: Robert Power

Robert Power — Mon, 11 Jul 2011 12:50:31 +0000

This sounds great! We have a medium sized BGE. Can you use this technique with a medium or would you need a large?
Also when previously experimenting with high temp. cooking I managed to burn the heat seal gasket. Would this be a problem at the tandoori cooking temp.?

By: Renny

Renny — Sat, 18 Jun 2011 18:05:57 +0000

This was first google result last night while I was enjoying some succulent chicken makhani at a very good Indian restaurant in Richmond KY. Excellent post! I happen to have some 1/4″ stainless rod with which to make a suitable skewer, and a pair of welding gloves stay on top of the materials rack where the steel is. borrow my brother’s place setter, and I’m in business. But you’re missing a recipe to prepare the chicken!! Got anything specific, or at least general suggestions? Thanks, will post results.

By: Jamie Thingelstad

Jamie Thingelstad — Sat, 16 Oct 2010 20:02:22 +0000

The reason to do the skewers is to cook tandoori style. The Big Green Egg is really, really hot and it’s safer and simpler to not try and open it. You could probably put the meat on a grate, but I think you would get a different outcome since the chicken would be higher up, and minimally you would get searing on the grate that would add some flavors.

By: David

David — Mon, 04 Oct 2010 18:12:31 +0000

Just ran across your site. Thank you for the information. I’m a relative newbie to grilling with an Kamado style cooker. Forgive me for asking, but I don’t understand why you recommend to have the chicken on skewers and inserted through the top of the egg without opening the egg? Is it for heat reasons?

I understand the use of the plate setter on top of the coals for indirect cooking. But then why not just put the chicken directly on the grate, as long as the grate sits high enough above the plate setter for the indirect cooking?

Again, forgive my questions as I am a relative newbie to the Kamado style grill. Regardless, appreciate your information.

By: Jamie Thingelstad

Jamie Thingelstad — Sun, 18 Jul 2010 18:18:53 +0000

Thanks for the comment Keith. You could probably get away with something other than the small plate setter as well. Just something that is flat and can sit right on the charcoal. I happen to have a small egg so it’s convenient for me.

By: KEITH

KEITH — Fri, 16 Jul 2010 20:51:27 +0000

I stumbled across this a few weeks ago and had a heck of a time finding it again. I went on the Big Green Egg forum (but didn’t like any of the methods as much as i liked this one. I have to go buy the small plate setter tomorrow. However, I guess I’m going to have to wait another week to cook the chicken. When I re-read the article I realized I still need to locate the appropriate skewers and gloves. At least I’ll be one step closer after buying my small plate setter!!

By: Randy

Randy — Sat, 01 May 2010 19:55:40 +0000

Had my BGE for 6 years. I just watched an old episode of “Good Eats” where Alton used a pot to make a tandoori. It occurred to me immediately that the Eggs would work and I found your article. Plan on trying it soon. Thanks!

By: David G

David G — Thu, 01 Apr 2010 19:47:13 +0000

Thanks for your post. I found these online and ordered a set. Looking forward to trying them out.

http://www.nishienterprise.com/Tandoor-Accessories-s/64.htm