About Steve Lapan Expertise Almost any question related to the selection and preparation of food within a wide range of cuisines including (but not limited to) Southern, Cajun, Creole, Italian, Caribbean and Oriental.
Experience I have studied cooking for 31 years. I am a cookbook author and have done a good bit of catering.
Publications The Bubba Gourmet
Education/Credentials High School Graduate
Self Taught Culinary Expert
Expert: Steve Lapan Date: 6/19/2008 Subject: Questions about clay ovens?
Question Hi:
I live in Diamond Bar, a city in Southern California.
I am looking for a tandoor clay oven that can be fueled by bituminous coals. I've looked at many shops on and off the net. I've not been able to find one that I'm sure is safe to use bituminous coals on. Some use charcoal but I don't know if its safe to use bituminous coals on these oven.
I feel gas and charcoal are too bland. They don't give the flavor I like. To my nose and taste buds, nothing is more pleasant than garlic naan [Indian garlic bread] cooked in a clay oven fueled by bituminous coals. The earthy aroma of the clay combined with that of the bituminous coal really gets my appetite going.
Also, what type of heat is mostly used in clay oven to cook food -- radiant, conductive, or convective?
Thanks,
Green
Answer Green;
Personally, I use one of those backyard chimneras in place of the classic Indian Tandoori oven. I use charcoal precisely BECAUSE of the flavor that it provides. However, I do not know if they would be able to take the heat of bituminous coal, nor am I sure that bituminous coal is used in India as it is largely produced in this country. However,it would be possible to build one from fire-proof bricking (according to my local brick expert) that would take heat up to (he says) 2500 degrees Fahrenheit. As far as the heat TYPE in a tandoori, it depends on the design. It would in most cases be radiant or conductive as there is very little air flow (necessary for convective). Hope this helps!
