When is a Kamado not a Kamado?

When it’s a Tandoor!

I’ve been binge watching a guy named Georgy Kavkaz on YouTube.  Makes some really great stuff with his Tandoor (really a large upright charcoal oven).  I got thinking I could do the same with my Kamado, so with some ingenuity decided to try.

I got some kebab sticks and bent hooks in them so they can hang from the top of the Kamado (like a Tandoor).  I do have to shorten them a bit.  Then I took a coffee can and cut the bottom out and lined the coals around the outside.  This helps stop flareups and keeps the coals from cooking from underneath (though I did have a flareup at the end because I was busy with my other offering tonight).  It worked well for a first effort but I know I’ll have to watch it more carefully next time.

So I did Tandoor pork using a marinate of yogurt and a bunch of other spices.

Second offering was Katchapuri - Georgian-style cheese bread.  When it’s done, you tear off a piece and mix the egg in with the hot cheese to finish cooking.

All in all, turned out great.  The meat was tender and juicy and really flavourful.  Just need to watch the flareups.