Ok . I know now that i don't need skewers for chicken /turkey / duck ? (I'm guessing the same for other indian recipes) . What is the ideal set up for cooking meat the tandoori way . Drip pan , indirect heat , apple wood ? . What do i use for a drip pan that can withstand the heat required for tandoori food ?
walkabout, Classic Tandori is hung in the clay oven. It's direct without smoking wood. The drippings drop straight on the coals. I'm talking how it's done in a real Tandori oven. HTH, Konrad
