Yes exactly the same. I just thought you might have had more heat in there with it being a ceramic.KamadoSimon wrote:It took longer than expected - can't remember exactly, but I would guess around 10-15 minutes, but of course this will be determined by a) the size of your chicken chunks & b) how close you can get your meat to the charcoal. I did it with the lid closed to try & replicate the intense heat & the small opening of a traditional tandoor.
Are you finding it's taking similar times?
Tandoori chicken on the Kamado Joe
Re: Tandoori chicken on the Kamado Joe
-
KamadoSimon
- Rubbed and Ready
- Posts: 527
- Joined: 25 Mar 2012, 14:00
- First Name: Simon Godfrey
- Location: Berkshire
Re: Tandoori chicken on the Kamado Joe
No - i doubt it. It's down to the charcoal given that you are cooking them so close to it. Not sure they are on there long enough to benefit from the lid being on, but I did it anyway - guess it might cook them slightly quicker, but it'll be marginal.
Re: Tandoori chicken on the Kamado Joe
Got some on as we speak.KamadoSimon wrote:No - i doubt it. It's down to the charcoal given that you are cooking them so close to it. Not sure they are on there long enough to benefit from the lid being on, but I did it anyway - guess it might cook them slightly quicker, but it'll be marginal.
