Turn your Egg into a Tandoor
The secret to Indian tandoor skewer cooking, is that the skewers are vertical. Heat passes up over the meat, and through the skewer the meat is threaded onto.
The meat only gets charred where the heat touches it, not where it is lying on a grid or similar surface.
Simple yet so effective
The Tandoor Ring set comprises of a stainless steel ring that replaces your rEGGulator or daisy wheel on your Egg, or your Kontrol Tower on your Kamado Joe.
With the stainless ring, there are six skewers to hold your meat.
Temperature Control
Because the Tandoor Ring has a smaller opening than the chimney itself, the airflow through your Egg or Kamado can be controlled.
250°C is the ideal temperature for cooking tandoor meats.
Hang in there
The skewers are deigned to hold meat on their middle section. The bottom should be left clear to soak up the heat and transmit it up through the middle of the meat.
The tandoor ring has a design that the six skewers slot into. It allows them to hang and also be turned 180° during the cook.
Each of the skewers is crimped along its length. These crimps, and wiggling the skewer through your meat as you thread it, stops the meat from falling off the skewers.
Not just tandoori
The skewers are great for cooking middle eastern lamb and Greek Souvlaki.