1. We remove the cork, open the stove lid and the vent.
2. We put some wood on the bottom of the stove, we can add some paper.
3. Set fire to the wood chips, adding them gradually. We keep a small fire for at least 30-40 minutes. First of all, our task is to heat the walls and bottom of the tandoor, and then to gradually raise the flame to the furnace neck by increasing the amount of wood.
4. Smoothly raising the temperature during the first ignition will allow us to obtain the least visible cracks, which are a natural result.
5. After 30 – 40 minutes, lay out thicker wood and close the lid. When the flame drops below the tandir’s neck, we put the cork on to warm up as well.
6. Initially, the interior of the tandoor will turn black during the ignition. Then, when it gets hot enough and the soot has burned out, it will turn white – a sign – that cooking can begin.
7. The smoldering coals formed in the furnace can be treated in two ways. We can remove them completely with a poker and a dustpan, or leave them in the oven. If we decide on the second option, it is necessary to evenly distribute the coals so that they do not interfere with cooking. This will allow us to maintain the temperature in the oven for longer and obtain a smoky taste in the prepared dishes. Remember to close the stove well, then we will block the air and not start a fire.