Smoking/BBQing with the Thai clay pots.

[JeffersLos]

 

One that's size enough for one chicken is enough. We're not planning to do it on an industrial scale. ????

 

 

 

 

Is there a reason to go with traditional Western style unit, than these?

 

How long do you burn the coals for before adding the meat?

 

Is it a plug and play situation, where you put the meat in, put the top on it, then take it out when it's done, or do you need to baste it every 20 minutes, or turn it etc?

 

How long does it take to cook a chicken in one?

 

How long does it take to smoke ribs in one?

 

Do you need to top up the coals during cooking, or do they last long enough to cook a full chicken?

 

Top on or top off?

 

Is there a massive amount of smoke that might bother a grumpy neighbor?

 

Tips for chicken rubs and bastes?

 

TIA.

[Crossy]

We don't use the Tandoor type pots but Madam does like cooking on charcoal. She has a 2-burner charcoal hob and our barbie uses the stuff. We also do Korean style on the table (the grandkids love it).

 

The "real" charcoal is much easier to start than those ruddy briquettes we used to get in Europe, a bit of kindling and maybe the gas torch gets it going quickly and ready to cook in a few minutes. No need for fluid or an old flip-flop!

 

Once it's going there's little smoke unless fat drips on it.

 

For your pot you may want to get it going in a barbecue-chimney,

https://www.lazada.co.th/products/camel-bbq-rapidfire-chimney-starter-large-i3877901819-s14858941106.html

(or make one from an old paint can!) then dump into the pot.