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Digital Thermometers:
Stop Guessing!

thermopop bbq thermometer

Gold BBQ AwardA good digital thermometer keeps me from serving dry overcooked food or dangerously undercooked food. You can get a professional grade, fast and precise splashproof thermometer like the Thermopop (above) for about $24. The Thermapen (below), the Ferrari of instant reads, is about $96. It's is the one you see all the TV chefs and all the top competition pitmasters using. Click here to read more about types of thermometer and our ratings and reviews.

bbq thermapen

GrillGrates Take You To
The Infrared Zone

BBQ_grill_grates

Gold BBQ AwardGrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, produce great grill marks, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, smolder wood right below the meat, and can be easily removed and moved from one grill to another. Every gas grill and pellet smoker needs them.

Click here to read more about what makes these grates so special and how they compare to other cooking surfaces.

The Smokenator:
A Necessity For All Weber Kettles

smokenator bbq system

Gold BBQ Award If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks.

Click here to read more.

The Pit Barrel Cooker

pit barrel c ooker bbqAbsolutely positively without a doubt the best bargain on a smoker in the world.

This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier (and that's because smoke and heat go up, not sideways).

Gold BBQ AwardBest of all, it is only $269 delivered to your door!

Click here to read our detailed review and the raves from people who own them.

scissor tongs

Best. Tongs. Ever.

Gold BBQ AwardMade of rugged 1/8" thick aluminum, 20" long, with four serious rivets, mine show zero signs of weakness after years of abuse. I use them on meats, hot charcoal, burning logs, and with the mechanical advantage that the scissor design creates, I can easily pick up a whole packer brisket. Click here to read more.

steak knives for bbq

The Best Steakhouse Knives

Gold BBQ AwardThe same knives used at Peter Luger, Smith & Wollensky, and Morton's. Machine washable, high-carbon stainless steel, hardwood handle. And now they have the AmazingRibs.com imprimatur. Click for more info.

tailgater monthly

Search Our Reviews and Ratings

Click Search to see all our Reviews and Ratings. Use the filters below to refine your search.

*Based on 4" raw burger with 1/2" space on all sides

Thermometers. The thermometer on your grill is lying to you.

Best BBQ accessories & gadgets. Tools and toys that make you a better outdoor cook.

Hōmdoor Charcoal Tandoor

By Max Good

Manufacturer: Hōmdoor: Tandoori Grill for the Home

Here's some delicious irony: Instead of reporting on yet another grill being made overseas, here we have an Indian tandoor being made in the heartland of America. Deep in the hills of Ohio, the Superior Clay Corporation manufactures the Homdoor Tandoor, a new object of desire for the outdoor cook. The only tandoor manufacturing company that we know of in the US, it started when the owner, Ron Levy, a renowned ceramicist, was challenged by a New York City restaurant owner to make a commercial tandoor. He and his wife and business partner, Beth Kaminstein, approached Superior Clay. A bounty of collaboration, work, and design produced the Homdoor, a free-standing tandoor oven perfect for your deck, your patio, or your backyard.

Most sales are direct from Homdoor.

Hōmdoor Charcoal Tandoor

The Homdoor Charcoal Tandoor is a traditional Indian clay oven which cooks meats and veggies on skewers, placed vertically into an open, upright cylindrical oven, and roasted at very high temperatures for a fairly short time. It has no cooking grate. Design, craftsmanship, and tradition have all come together in this tough, beautiful cooker.

The Homdoor has three layers: The stainless steel outer shell, a thick, cement-like, natural clay insulating layer, and the inner clay cooking surface. It so happens that this part of middle-west Ohio has a kind of clay which, in terms of porosity and strength and resistance to thermal shock, is perfect for high-temperature tandoor cooking. The thick insulating layer has more than one purpose. Retaining heat like crazy - when the inside temperature was near 500°F, the stainless steel shell was only 84° - the insulating layer also protects your investment from cracking.

The inner chamber is not strictly cylindrical, having an outward bulge ("belly") at the middle that traps heat and moisture. Unlike some kamados, the interior is not porcelain-coated or glazed, as that would prevent Indian naan or roti breads from sticking to the chamber walls where it bakes. Bonded to the insulating layer, the liner will continue to hold together and cook despite the inevitable crack. Just a hairline crack might begin the end to your Kamado-style cooker, but it will barely affect the Homdoor, they claim.

In the bottom of the cooking chamber is a cast iron charcoal grate. The ash chamber in the bottom is serviced through a well-designed combination door and slide damper that helps control airflow. Starting the charcoal is a breeze: Put two or three pounds of charcoal atop the charcoal grate, and place crumpled paper in the ash chamber below it. Light the paper underneath, lid off and damper wide open, and the charcoal directly above it will catch. A good old trick is to spray the paper with a little vegetable oil first, getting the heat up where it catches the charcoal easily. An aluminum lid with a thin, stay-cool handle tops it off and is also used to control airflow.

The Homdoor is almost ready for cooking right out of the box. Though the steps are simple, you will need two people to put it together because the parts are heavy. Overall, it’s 32" high and 26.5" wide (counting the handles), with a 28" diameter base. The cooking chamber itself is 13.75" in diameter (16" in the belly) and 16" deep. The learning curve for cooking meats is short. Put meat on the skewers, saving an onion or potato chunk for last to keep the meat from sliding off the skewer into the fire, lower the skewers into the fire, and you can get tender, juicy, seared meat in four to eight minutes. Vegetables are especially good; for example, sweet pepper. Skewered like a kebab, the pepper comes out hot, seared, and yet still crisp and full of flavor.

The learning curve for making naan or roti bread is steeper. You will find it challenging to get the dough consistency and the technique down, but you get to eat your mistakes. The dough is pushed onto a cloth pad called a Gaddi Pad, and then slapped against the interior wall of the hot Tandoor. As one's skills develope, the tandoor can also be used to make shawarma, gyros, or even a version of Korean-style barbecued ribs. And it's easy to clean, needing only a soap less scrubbing with a stiff-bristled (not wire) brush.

Included with the Homdoor are several skewers, which hang on a rod encircling the upper outside of the chamber, as well as a Gaddi Pad and a pair of bread tools. Additionally, improvements and new options for the Homdoor are in the plans. The owners discussed the possibility of an optional lid with hooks and a dial damper for hanging racks of ribs or brisket and cooking low-and-slow, so that design looks likely to be in the works soon. They also mentioned designing a pizza stone.

Homdoors are rugged, beautiful and appear to be designed to last. However, outside of manufacturing defects or shipping damage, there is no warranty.

Price: 

$1,299 Manufacturer's suggested retail price (MSRP), actual price may vary.

Primary Function: 

Grill

Egg or Kamado Style

Drop-Ins

Fuel: 

Charcoal

Primary Capacity: 

144 square inches ( about 7 burgers )

Manufacturer claims that all or practically all of this device is made in the USA

No

Review Method: 

Cooked On It

We have hands-on experience testing this product. We have also gathered info from the manufacturer, owners and other reliable sources.


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Please use the table of contents or the search box at the top of every page before you ask for help. Then please post your question on the appropriate page. Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we can't help you. Please read this article about thermometers.

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About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, and accessories, edited by Meathead.

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