When choosing a tandoor, first of all, you need to decide for what purposes you will use it and how many guests you will invite. The weight of the tandoor is the main thing you should pay attention to.
After all, how many people you can take at the same time and how many dishes changes you can make depends on the weight, and not on the volume and litre capacity. Cooking in a tandoor is the transfer of heat from the walls, so the thicker the sides and, accordingly, the larger the weight of the stove, the more dishes you can cook.
Firewood is the fuel for most tandoori. The thicker the tandoor walls, the more economical the consumption of firewood will be and the tandoor will retain heat much longer. This means that you can cook any dishes without additional kindling. Even if you do not plan to cook in 2-3 sets, you can use the fact that the food remains hot for a few hours. If someone is late and arrives later, they will not have to eat cold meat, the taste of which will be completely different.
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