So you’ve just welcomed a tandoor into your garden or outdoor kitchen—exciting! But before you get stuck into cooking smoky skewers and naan bread, it’s crucial to cure your tandoor properly by lighting it gently for the first time.
Follow this simple 3-step guide to ensure your tandoor is cured safely and correctly.
The most essential thing to remember is you want to gradually warm your tandoor as slowly as possible.
🔥 Step 1: Slow & Steady Warm-Up
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Start with just 3–4 small pieces of kindling.
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Light a very small fire at the base of the tandoor—your goal is a gentle warm-up, not heat at this stage.
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Keep the air vent open, and remove both the lid and top cap to allow full airflow.
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Let this small fire burn for 1 hour, gradually topping the kindling up to maintain this small fire
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This slow start helps prevent cracking by easing the clay into heat.
🔍 Pro tip: The slower the warm-up, the less popping or cracking you’ll hear—completely normal, but best minimised.
🔥 Step 2: Gradual Increase
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After the first hour, double the amount of kindling you used in Step 1.
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Maintain the fire at this slightly stronger level for another hour.
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Expect to hear some cracking or popping, and don’t worry if hairline cracks appear—this is all part of the natural curing process.
💬 Yes, it sounds unpleasant, but it's a perfectly normal sign that the clay is adjusting to heat.
🔥 Step 3: Building the Fire
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Once two hours have passed, you’re ready to build a stronger fire.
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Fill the tandoor around one-third full with kindling.
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The flames will likely rise above the neck opening—this is fine.
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When the flames start to die down and no longer reach above the neck, place the lid back on, but keep the top cap off to allow airflow.
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Keep the fire burning for another full hour.
✅ How to Know It's Cured
By the end of Step 3, you’ll notice the inside of your tandoor has gone from blackened to a lighter colour. That’s your sign—it’s now cured and ready for future cooking sessions.
⚠️ Important Aftercare Tips
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Never pour water into a hot tandoor—it can damage the clay.
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Allow the tandoor to cool naturally and gradually after curing.
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Don’t use the protective cover until it is completely cooled.
🌟 Ready to Cook?
We recommend after this process is complete you allow the tandoor to fully cool gradually. Now it's been cured and the full process is complete, your tandoor is ready to take on everything from tandoori chicken to naan, kebabs, and beyond. Tandoor cooking is a bold, flavour-packed adventure—enjoy every moment of it.
