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Anyone use a Chiminea


ladysaint
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Or you could just cook your Tandoori in the oven.

 

Not the same mate. An ordinary oven can't get up to 900 degrees, which is the region a tandoor regularly operates at. They cook extremely quickly and lock in the juices.

 

God, I'm getting hungry. I've a shoulder of pork, roast parsnips, onion and roast potatoes, in the oven as I write - with about 20 minutes to go. Then the meat has to rest. Bugger it. I've got to eat something soon. A few peanuts maybe. :confused:

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