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What is the difference between Tandoori, Barbecue , Grill and Smoking -(Fish and Meat) ?

Dear Friends ,

Can you give me some ideas about the difference between Tandoori, Barbecue , Grill and Smoking (Fish and Meat )?

Susmita Bangladesh

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  1. oh, susmita, do you know what you have opened up here? ;-).

    barbeque? oh my, just you wait!

    tandoori does not involve "smoking" per se, though the food gets smoky a bit from the fire in the tandoor.

    smoking can be hot smoking or cold smoking. google will help you out on many of these questions.

    i'll leave the rest up to experts who will shine here.

    2 Replies
    1. re: alkapal

      can you pls give me some brief on Smoking ?


    2. Barbecue... yike. Like alkapal said, that is a word to fight over for. The definition of barbecue changes from the South to the North. Many people refer grilling and barbecuing as the same thing, while many others do not. The more respected and standard definition of barbecue has to belong to the southern definition -- therefore grill is not the same as barbecue.

      To me, grill is high heat cooking on open flame. Barbecue is slow cooking on indirect heat with smoke. One takes minutes. The other takes hours.

      As for Tandoori, I assume you know from your name.

      5 Replies
      1. re: Chemicalkinetics

        If Grill needs high heat then does it use only electric grill ? OR there is any manual grill ? AND Does the Barbecue use charcoal ? I think Tandoori and Barbecue is similar .

        Then What is smoking ?


        1. re: susmita

          this is one big can of trouble...

          let's rearrange the categories. most require a grill.

          BBQ: involves smoking at first at least (hickory is my favorite especially for pork or chicken) low and slow (heat off to the side, even better in a separate box that feeds into the largely sealed meat chamber - can take 6-12 hours although there are shortcuts and you can do this in a standard charcoal grill that seals tight, with my Weber, I'd bank the coals and wet wood chips off to one side and use the grill of the other half, the whole thing barely vented) occasionally in some varieties one adds sauce (or not) during the cooking and in some varieties one places the meat on an open flame at the end as well (generally the sauce on type so it sort of caramelizes). others put the sauce on after.

          Smoking: a fairly quick but dry heat (just a coupla hours at about 180 F after an overnight marinade) with aromatic wood that is good with some fish (salmon) or for making jerky (usu. spicy dried beef)

          Grill: can really be any heat source, but I say charcoal or your hardwood of choice (lately I've been using both and tossing in wild grape vines I find around here as well, fennel, sassafras, acorns, all sorts of things to play with) whose flame is directly exposed to the meat (or vegetables) of choice, can also employ aromatic wood like mesquite if you want to go SW US Tex-Mex or a fruit wood like apple or cherry if fowl or pork can be nice too. some swear by Japanese briquets, others don't notice. others insist on oak or some other hardwood.

          Tandoori? I dunno this is something I want to play with, from what I understand it's more of a wood-fired oven rather than a grill but I can say the yogurt marinade/glaze is delicious.

          let me guess: you have more questions now than you started with, right?

          1. re: hill food

            Tandoori is that which has been cooked in a Tandoor.
            A Tandoor is a clay oven, so the entire cooking quality is way different than electric. Let's say, it is to cooking what organic is to food.
            The dispersion of heat, the trapping of juices, the flavours and fragrances emanating out of stone cooking makes all that difference. A Tandoor also delivers a crusty crispiness that an electric fellow can never hope to. Electric singes and blackens, even burns. Tandoor just crispens. Ok, makes crisp!

            1. re: happy meera

              so, sort of how a proper Tajine pot will work as opposed to a vented casserole dish? you'll come up with something delicious, but fundamentally different?

          2. re: susmita

            Hi Susmita,

            Grill can be done on gas, charcoal, electric, though it is more common for the former two. The foods are cooked on a open flame/heat source. Usually the cook time is between 5 minutes to 15 minutes depending on your foods and your heat source. You must have seen grilling a thousand of time, but I will include some pictures:


            Barbecue has to have smoke and the heat is more indirect or much lower. Usually the cook time is 4-12 hours and can be longer (barbecue of chicken is of exception). You can use charcoal as the heat source for barbecue, but there has to have wood, wet wood to be specific. You use wet wood to create smoke and you usually cook a big piece of meat, not a slice of meat. Smoke ring and bark are something you see for barbecue. Also fat side up, lean side down -- well my opinion anyway.

            Here is a person who did his pork butt barbecue. You can just watch the section from 1:40 min to 4:45 min


            The choices of meat for the two techniques are also very different. You can grill a piece of T-bone or filet mignon, but you cannot barbecue it. On the other hand, you want to barbecue a meat with high collagen, like a good old pork butt. However, a slap of pork butt will not taste very good when grilled.

            If you have only spend time in the US East or West Coast, then your vision of grilling and barbecue may be the same. They are not the same. Unfortunately, many people from the two Coasts get confused on this subject.

            I am not absoluely clear about Tandoori, but my impression is that Tandoori is very different from Southern Barbecue. For one, smoking is not required for Tandoori, and two, Tandoori is done at a higher temperature than barbecue. For southern barbecue, smoke and low heat are essential.

        2. A tandoor is a clay oven that uses charcoal to achieve very very very high temps. Like 800 or 900 F.

          Here are some instructions for simulating a tandoor using your oven:


          I don't know why they think lining your oven with clay tiles will simulate a tandoor. Maybe by stabilizing the heat and minimizing hot/cold spots? The flavor comes from the high heat and the smoking effect from the charcoal.

          There are 2 chowhound threads I found that talk about tandoor as well:

          On a grill:

          In the oven:

          Here's another oven method:


          Naan is made by slapping the dough onto the sides of the hot hot hot clay oven. It sticks, then you peel it off when it's done. The surface gets blistered and chars a little from the high heat. I've never tried to simulate that at home.

          If you want to try tandoori chicken at home, do skin the chicken. I've noticed that some tandoori recipes leave the skin on. The whole point of the marinade is to impart flavor to the meat. The marinade also acts to protect the surface of the meat from drying out. The skin isn't really needed and impedes the transfer of flavor into the meat.

          I rarely do tandoori chicken, it's just not my thing, but it does seem to come out ok in the oven.

          1 Reply
          1. re: ZenSojourner

            Dear ZenSojourner,

            I read your thread ; I have some questions .
            How to use conventional home oven as a Tandoor

            Q 1 . How to use Pizza stone ? it was told "Do NOT cook food directly on top of the Stone ". So , How I will cook ? Place a pan or pot on the stone while the stone is on the oven turned on ? Or Remove the heated stone from the oven and then place a pan on it ? Should I cover the pan ?

            Q2. How I will use Unglazed Ceramic tiles ? AND Clay Pots ? need details instructions.


          2. In common parlance there is some ambiguity between grilling and BBQing, but connoisseurs will emphasize that they are two different things. I will defer to others on those methods, as well as smoking.

            Tandoor is a specific type of clay pit with a fire at the bottom and the protein or breads are placed inside above the wood/charcoal fire located at the bottom to cook. Although these days you can buy in home electric tandoors and make "tandoori" items in a regular home oven and stove top, it really only refers to this particular cooking method. The food items being cooked are not propped up on a grill, they are skewered on "seekhs" and suspended above the flame with a special rack or with the seekhs leaning against the tandoor wall at a slant, or in the case of breads, placed directly against the wall of the tandoor. The tandoor is originally from Central Asia and is a very ancient method of cooking. It has been in South Asia for a very long time, as well, brought by Central Asian invaders (pre-Islamic Aryan invasion era). Much later, it spread to Arab and other Mediterranean cultures and is known as tanoor in those regions. Internationally, the tandoor is most associated with Indian cuisine. Within India, it is widely popular, but specifically associated with the regions which were formerly seats of Muslim culture within North India, and with Mughlai cuisine, as well as with Punjabi cuisine. It is also an extremely popular method of cooking Pakistan and Afghanistan, of course due to the historical connections to India. (I really couldn't speak about tandoor in Bangladesh, is it widespread outside of the context Mughlai-Indian restaurants? Please tell us more about tandoor in Bangladesh.) One thinks of meat cooking when tandoor comes to mind, but actually there are neighborhood tandoors all over Pakistan and other regional countries where one can go to purchase tandoori flat breads (various types of naan) to have with one's daily meals, so the tandoor's role in bread making is not to be overlooked.

            1. I'll take the leap! When I smoke a por butt, Carolina style, I put the meat on my Brinkman smoker for 25 hours of low 225 heat. The first hour or two, I add wood chips for the smoke. For Texas BBQ, I use a beef brisket, similar cooking, but only 12 hrs. It's hard to find brisket w/ enough fat in a supermarket. Grilling is over a hot flame, usually charcoal or gas.
              In Europe, my oven got much hotter than in the US and I could make nan & chipatis, just slapping the dough on the side of the hot oven.
              Hail Mary full of Grace, may I make it out of this place.

              2 Replies
              1. re: Passadumkeg

                25 hours! Can you smoke me some butts? :)

                1. re: Chemicalkinetics

                  Sure I can smoke one for ya, but hey are a bit soggy and hard to light, the draw is good once they get goin', though.
                  I meant 24, but what the butt. Fall off the bone tender. I start 'em after work on Fri and Sat evening, chow!
                  I have both a Brinkman electric and a charcoal; got 'em both free. Use depends on time. I'm looking forward to NM winter Q. It got too god damn cold in Maine to smoke in the winter. Shoveling my grills from the snow drifts was a pain. I've got a protected sunny corner, where I can sit, catch some rays, drink a cold one and contemplate the meaning of life.
                  ps I'm a buttermilkaholic.

              2. From an elementary point of view, the primary distinctions between grilling, barbecue, and smoking are temperature and proximity to the source of heat. As noted, grilling is basically performed by placing food directly on top of the source of very high heat. Consequently, raising the temperature of the meat happens quite quickly. The fuels used for grilling are gas, wood/charcoal, or electric. The last generally produces the least amount of heat and is therefore the least favored.

                Barbecue is performed by placing the food away from the heat source and involves a temperature around 225-250 degrees. Thus, the cooking time is geater than that required by grilling. The fuel used for barbecue must include at least some wood as the flavor imparted by smoke is an integral part of the process.

                Smoking typically is performed by placing the food away from the heat source as well, but involves an even lower temperature than barbecue. Again the "cooking" time is even greater than that for barbecue. Smoking, however, is more of a preservation technique than a true cooking preparation. As with barbecue, wood is necessary.

                Here's where the confusion sometimes creeps in. Our colloquial use of the terms is sometimes inaccurate. For example, what I have described as barbecue, some folks will refer to as "hot" smoking or even just smoking. What I have called smoking, some will refer to as "cold" smoking. Then there is the fact that our language has evolved to refer to almost any event where meats are cooked outdoors as a "barbecue." Confusing indeed.

                I don't cook tandoori, but my understanding for purposes of this discussion, would be to point out that the meat is placed away from the heat source, but the heat is very high. Both gas and wood/charcoal are used as fuels.

                I have omitted discussion of seasonings, etc. but they are relevant as well.

                1. Grill - a general term, referring to any cooking largely by radiant heat. Broil is some times used to distinguish heat from above (usually from an electric heating element). Grill also refers to the wire grid used to support the meat above the heat source. In the USA grilling is often done over charcoal or a gas flame outside, but the heat source may also be electric, or a wood fire.

                  Barbecue (BBQ) - in many places it means the same as grilling (e.g. the Australian Shrimp on the barbie. But some people restrict the word to a low temperature roasting perfected in the SE parts of the USA. This requires an enclosed cooker with an indirect heat source, for example a metal drum with a fire in a box off to the side. The hot smoke from the fire passes over the meat, cooking and flavoring it. Ideal temperatures for this are around 200F. It is used for tough cuts of meat that need slow cooking. Chicken may need an hour so, but tough cuts of beef half a day or more.

                  Where BBQ is used in this slow smoked sense, grill then means a faster, hotter cooking, used for steaks, ground meat and fish.

                  For BBQ the meat is often seasoned by rubbing it with a mix of dry spices (salt, blackpepper, paprika, cumin, etc). It may be basted while cooking with a sauce that typically has a mix of sweet, sour, and spicy (BBQ sauce). Or this sauce may be served with the meat. In the USA pork is the most common BBQ meat, though in some areas beef is cooked this way; also chicken.

                  Overlapping with BBQ is pit cooking, where a fire heats stones in a pit, the meat is wrapped and placed in the pit, and covered, to cook for a long time. The meat cooks by steaming, not radiant heat . In the Pacific this is used for whole pigs. In Mexico and some parts of the USA this is used for lamb and goat, and parts of the cow like the head.

                  Tandoori - the high heat cooking originating in NE India (though some trace it to central Asia). Meat is usually suspended on hooks or skewers inside a very hot clay oven. It may have been marinated with spices and yogurt.

                  Smoking - a general term like grilling; exposing the meat to smoke. If the smoke is cool, it just imparts flavor; if hot it also cooks the meat. BBQ is a type of hot smoking. It is also a way of preserving food.

                  2 Replies
                  1. re: paulj

                    When I lived in Norway, my landlord rigged up a nice smoker for fish that we caught in the fjord, with a 55 gal drum, 10 ft of duct work, and a metal box for hanging the fish on racks to smoke.

                    1. re: paulj

                      I was digging around on the web to see what others have to say on the origins of the tandoor. For sure the broad popularity of the tandoor has to do with much more recent Central Asian invaders to South Asia whose brethren also brought this form of oven to Anatolia and the Arab world. But it seems that the Indus Valley cultures in Harappa and Mohenjo Daro (in present day Pakistan) have archeological evidence of tandoor ovens. In modern India, the controversies surrounding Aryan invasion theories make it difficult to speculate on whether or not these Indus Valley civilizations were at all Aryanized or purely indigenous. Therefore, it is not possible to say where the tandoor originated without endorsing a theory. Who knows, but as always, fascinating stuff.

                    2. I like this thread, as smug as I am of my own prowess on the grill, I'm picking up tips.

                      1. Alton Brown has a show on Tandoori cooking where he shows you how to simulate an oven using terra cotta pots and a lot of charcoal. Here's someone blogging about it: http://www.foodwardthinking.com/?p=35

                        1. DEAR ALL,

                          I have Another question :

                          I got this recipe from online :
                          INDIAN TANDOORI FISH RECIPE

                          2 lbs of any white fish fillets (cut into 2-3-inch pieces
                          )1 tbsp chopped fresh ginger
                          4 cloves garlic
                          1/3 cup vinegar
                          Salt To Taste
                          1 tbsp ground coriander seeds
                          1 tbsp ground cumin seeds
                          1 tsp ground cayenne pepper
                          1/2 cup vegetable oil

                          How to make barbecued fish :

                          Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
                          Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
                          Pre-heat the oven on maximum heat at broil.
                          Cover the oven tray with foil to avoid mess.
                          Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
                          Turn over and broil for about 8 minutes again.
                          Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
                          Serve the tandoori fish hot with your favorite chutney.



                          22 Replies
                          1. re: susmita

                            Hi, Susmita - hopefully this means you've sorted the problems you were having with cake, so you're on to the next one!

                            Broiling is basically upside-down grilling. It's cooking when the heating element on the top of the electric oven is hot (the one on the bottom isn't used for broiling), and the food is placed very close to the hot element so that it cooks and gets a very brown crust at the same time.

                            The temperatures are very, very hot -- 225-250 C is fairly common.

                            I don't know if your oven will get that hot -- but you said on the other thread that there is a setting with a picture of a pizza and of a roasting chicken...I'm guessing one of those settings is the one you want. It should make the top element glow orange, while the bottom one stays off (and cool).

                            In the recipe that you're quoting just above, the broiling is to cook the fish very quickly and to put a brown crust on it. If your oven won't go to 'broil', I wouldn't worry...just bake the fish under the foil until it's done -- it won't be brown on the top, but it will be cooked just fine.

                            (for the rest -- Susmita is gallantly trying to make great meals for her family in Bangladesh, and it sounds like she's not only a dedicated Hound, but that she's doing an awesome job of it!...but it means that about 90% of the things you're mentioning aren't available to her.)

                            1. re: sunshine842

                              Dear Sunshine ,

                              Thank you so much for remembering me.


                              1. re: sunshine842

                                Dear Sunshine,

                                So, I should give the Highest temperature in my convection Oven for this Tandoori recipe ?
                                For cake you told me to keep the regulator "Heat up " . Now, for this Tandoori Fish Recipe what I should select ? Heat up-down Or Heat Up OR Heat Down ? This recipe said to bake the fish 8- 10 minutes both sides. Fish cooks faster .
                                For Tandoori Chicken & Beef how long I should bake ?

                                I think ,Tandoori and Grilling is not same . I am mainly prefer the Tandoori taste.
                                But If I want to make grilled fish and use my Microwave Oven that has Grilling option ; what temperature I should select for Grill fish . How long I should Grill the fish ?
                                Also grill chicken $beef ? What temperature and time I should use ?


                                1. re: susmita

                                  I don't think you can broil with a convection oven. The convection oven cooks with hot air.

                                  Did the oven come with an recipe book? If so, that might have recipes for fish. I think the basic technique will be the same, regardless of the type of fish, and regardless of the seasonings.

                                  400-500F is a good temperature for quickly cooking fish in any oven. You probably don't need to turn the fish. As to time, that depends a lot on the thickness of the fish. A thin fillet will cook faster than a steak or whole fish. You just have to test for doneness.


                                  1. re: paulj

                                    Dear friend,

                                    So, What kind of Oven I should use for this Tandoori recipes ? My convection Oven is a old model ,did not see any recipebook with it . I do also have a Microwave Oven with Grilling Option . Does it work ? I mainly want to make the Tandoori recipes not grilled. OR should I need a Gas Oven for it ?

                                    I am thinking of buying a new Oven . Electric Ovens available here are : (1) Microwave cooking( high price) (2) Microwave heating & Convection (3) Microwave heating & Grill . Gas Ovens are much expensive here . In our country we generally use supplied gas stove for cooking. Ovens are used in home for making cake and Grill. Restaurants use Coal for grill and tandoor. but Coal stove is difficult to handle in home . So, I wonder if I can buy that Oven which would be suitable for both cake making(baking) and Tandoori recipes. Any idea?

                                    Thanks for your reply .


                                    1. re: susmita

                                      You can put tandoori types of seasonings on any meat or fish, and cook it in a hot oven (400-500 F), but it won't match the results of a restaurant coal fired tandoor. The restaurant one is much hotter.

                                    2. re: paulj

                                      Paul, she has a countertop-model electric oven, pretty common in Asia and Europe. I found a listing a while ago that was the similar model, but unfortunately, it's been taken down in the meantime. It just happens to have convection, but it's a small version of a standard electric oven with a heating element at the top and bottom.

                                      Susmita, if your oven can go to 250C, then that's what I would use...that will be hot enough to cook the fish very quickly...if it won't go that high, just put it as high as it will go. Heat Up would be the same as a 'broil' setting. (heat up = broil, heat low = bake) I would start at the 8-10 minutes - that would be about right for a piece of fish about 2,5 to 3 cm thick. If it's thinner, check it a few minutes sooner, if it's thicker, leave it the whole 10 minutes, then check if it's done. (

                                      I agree with you that Tandoori is different than grilling..and I like Tandoori, too! ;)

                                      For chicken or beef, I would follow your own tandoori recipe...you have much more contact with the "right" ingredients, knowledge, and equipment than *any* of us have...my recipes says to bake tandoori in a closed dish at lower heat for a longer time, with no grilling at all, so I wouldn't have even tried to grill it...stick with what you know for this one.

                                      *My* microwave grill works mostly to just brown things, so I have to cook them first, and THEN put them under the grill just to brown. I don't use it very often, because I really don't like how it works. In the warm months, I grill on the outside grill, over an open fire. (It's a gas grill, actually, but I know those are hard to find and very expensive for you.) A wood or charcoal fire works just as well (and some say better).

                                      I would just find an electric oven that has a good reputation (I wish I could give you brands, but I don't know what is available to you) and a good warranty. Look at the booklets in the shops, if you can, and see what the booklets say about cakes and (if it's English) casseroles -- a casserole isn't tandoori, but it's a mixture of food cooked in a closed dish in the oven, so if it mentions casseroles, tandoori will work fine.

                                      1. re: sunshine842

                                        Dear Sunshine ,
                                        Wish to know your country's name . If you are in Europe I guess it is Midnight there . Ours is 3 pm now. I shall give you the Ovens name and Model number after 3-5 days. will try to send pictures also. Then it will easy to suggest the good one .
                                        One more thing, I got one ":Crunchy Oven Fried Fish Recipe"
                                        The picture says how delicious the fried fish would be .. Do the same Oven will work for Tandoori and Oven Fred Fish?

                                        Thanks in advance for any of your good advice.

                                        1. re: susmita

                                          Hi, Susmita -- no, it's gone 10h00 here -- I'm in France, so GMT +1, or 5 hours behind you.

                                          The oven-fried fish will be good - crunchy and brown on the outside. And yes, the same oven will work for both a slow-cooked Tandoori as well as for oven-fried fish -- it's just the temperature that will change for that one, as they'll both use the bottom-on option for your heating elements.

                                            1. re: sunshine842

                                              Dear sunshine,

                                              There is a Trade fair here , in our city . I got one 'TEFAL' Bar B Q Grill : Model : BG-21, watt : 2200W . How is it ? Can I Grill and BarB Q all Vegetables , Fish and Meat here ? Still I have not bought it .


                                              1. re: susmita

                                                Hi, Susmita -- yes, you can grill just about anything on that - (so long as it doesn't fall through the rack!) It's an electric barbecue, so you'll have to use it outside, as anything that falls on the heating element will make lots of smoke (but that's what gives you the grill flavor)

                                                I don't own that one, but I have friends who have similar models, and they use them all summer long...it's an easier way to grill than having to make a fire.

                                                1. re: sunshine842

                                                  Dear Sunshine,

                                                  Can I do Grill and Bar B Q both in it ? If the temparature is not same also Gril is quick than bar b q (as Chemicalkinetics told Bar B Q needs 4-12 hours and low heat) ; so I am thinking how I can do Grill and Bar B Q with the same Model !

                                                  Thanks for your help.


                                                  1. re: susmita

                                                    If it looks something like this:

                                                    A rectangular surface about 20 by 3cm, with a slotted surface, and drip tray below, it is good for grilling, but not BBQ in the sense that Chemicalkinetics meant. It would work for the Ausie 'shrimp on the barbee' (TEFAL is using BBQ in the International sense, not as a purist from the American south would).

                                                    I suspect you can put water in the tray under the grill to catch fat drips and prevent smoke.

                                                    1. re: paulj

                                                      Yep, that's the idea, Paulj, but there's no water reservoir or drip tray. Any liquid drips directly onto the metal heating element from the metal grid, creating the char and smoke...and they *can* make a lot of smoke, depending on what you're cooking.

                                                      Susmita, yes, you can grill on it, but the long, slow barbecue that Chemicalkinetics is referring to needs a charcoal fire...4-12 hours on the Tefal will give you charcoal, but that's not what you want in this case! The Tefal grill is for cooking things fairly quickly -- vegetables and fish for a few minutes each side, meat for a little longer. It gives you a smoky flavor that cannot be created on the stove.

                                                      The term "barbecue" has different meanings depending on how it's used -- and there are lots of times that "barbecue" and "grill" mean the same thing -- cooking meat/fish/vegetables on a metal grid over a source of very high heat....THAT is what you'd use the Tefal unit for.

                                                      The term that ChemicalKinetics refers to is a different thing and hard to do, especially when you're unfamiliar with the equipment and recipes.

                                                    2. re: susmita

                                                      Here are a couple of CHOW videos on how to make a smoker (for American style BBQ)


                                                      You can smoke small quantities of food on any stove top if you have a well sealed container. Restaurants use a box like this:
                                                      The smoke is generated from smoldering wood chips (or in China they use tea leaves). Letting this smoke circulate around the food adds flavor. This small scale smoking is best for foods like fish that cook fairly quickly. The 4-12 hr cooking time is for large chunks of meat with lots of connective tissue (e.g. shoulder of goat or sheep).

                                                      And a recipe from south India for smoked fish (using saw dust in the bottom of a covered pan

                                                      1. re: paulj

                                                        paulj: yes, I have seen (and mean to try) a recipe for slow tea smoked duck using an oiled wok, a rack, and copious amounts of meticulously crimped foil, in the base AND the lid and sealed/crimped again after the lid is placed.

                                                        does your SI recipe specify what kind of sawdust? - sorry I'm on a slow-ass dial up at the moment so links are tricky. it's 2 AM and I'd rather not sit here til 4.

                                                        1. re: hill food

                                                          There are no details on the sawdust.
                                                          Basically you make a paste of
                                                          chilli powder, turmeric powder (pinch), black pepper and salt to taste, ginger-garlic paste, corn starch, vinegar and water.
                                                          (the chilli powder and ginger-garlic are the main ingredients)

                                                          rub it on the fish and let sit 2hr.
                                                          Put 4T of sawdust in the bottom of the pan, and fish above that on a rack. Smoke about 5minutes.

                                                    3. re: sunshine842

                                                      I mainly want to do Fish & Vegetable Bar B Q and Grill both.

                                              2. re: sunshine842

                                                That recipetips link in my post shows that type of convection oven. In the US a similar size oven, but without the fan (just heater elements top and bottom) is usually called at 'toaster oven'. There must be tons of recipes and blogs about cooking with those. Toaster ovens can make toast (using both elements) and broil (using just the top one).

                                                1. re: paulj

                                                  No, it's not the same -- I've never seen that type of countertop oven in the US, but they're quite common outside the US. The one you linked to is less than half the size of the usual size of the one we're talking about. (I found a photo of the model number that Susmita referenced in her cake thread..on an ebay-type site, but the listing has been taken down.)

                                                  She's using a real oven, not a toaster oven, and hers can be used for cakes and pies and roasting chickens and everything...and having used a few different models of that type, can say that they work quite well.

                                      2. Barbecue does not have to involve indirect heat. North Carolina barbecue, especially eastern style, involves cooking directly over the coals at a relatively high heat. Eastern NC barbecue is the oldest Southern style.

                                        1. Dear all,

                                          a very good Crunchy Oven Fried Fish Recipe for you .