Thanks for your comments. Windtrader, the tandoor takes about an hour and a half to get to cooking temperature. I could probably do it a bit quicker with an improved lighting technique. I'm aiming for about 280-300°C to cook although on reflection I think some of the food would work better even hotter (some of the damper foods don't crisp enough for my taste). I'm doing a 1.8kg chicken with 15mins in the tandoor, 5mins resting/basting and usually another 5-10mins in the tandoor. Roast chicken in 20mins! The deepest parts inside can be a bit pink but it is definitely cooked through. The food is very different to oven-cooked. The outsides are crustier and the insides are juicier. Even the blackest parts don't have the burnt taste of badly char-grilled food. I don't know whether this is the result of the clay, the marinade, the shape of the vessel or all these factors and more. It works though! Milagai, you are right about the angles. The food falling of the skewers I am most bothered about are the soft, hand shaped seekh kebabs. The mixtures (ground lamb based and potato+corn based) start off firm enough to hold their shape, but collapse when partly cooked... I'm using strong white flour for the naans. Maybe I should try white chapati flour? The recipe uses both yeast and baking powder. Some naan pictures for Kerry. http://photos1.blogger.com/blogger/3390/35...00/IMG_3202.jpg http://photos1.blogger.com/blogger/3390/35.../IMG_3235.0.jpg Steve Edited to fix "user posted images"