The standard heating element of a tandoor is an internal charcoal or wood fire, which cooks food with direct heat and smoke. Tandoors can be fully above ground, or partially buried below ground, often reaching over a meter in height/depth.The heat for a tandoori oven was traditionally generated by a charcoal or wood fire burning within the tandoor itself thus exposing the food to live-fire, radiant heat cooking, and hot-air convection cooking, and smoking by the fat and food juices that drip on to the charcoal.
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