How to Light a CH or CS Model Tandoor Safely?
Learning the proper procedure for lighting a commercial gas tandoor oven ensures there will be fewer risks. You don't have to keep worrying regarding gas leaks, explosions, carbon monoxide poisoning, and burn injuries. In addition, it is worth noting that Solid-fuel and improperly vented gas tandoors serve as the main points for building up dangerous levels of CO. Poorly designed or untested equipment lacking safety shutoff systems is also highly responsible for the higher chance of accidents.

How to Light a Tandoor step-by-step guide to follow
Here are the clear and safe Tandoor lighting instructions that comply with CH/CS gas tandoor (or similar clay‑oven gas models):
- Pre‑Check & Setup
First of all, inspect gas hoses & connections.
Next, visually check all hoses and fittings for cracks, nicks, or damage.
In case you find anything compromised, replace it.
- Position & Clearance
Keep the oven at least 6 inches (15 centimeters) from combustibles. Some of the common combustibles are walls, wood, and curtains.
For indoor units, it’s highly advisable to use proper under proper ventilation or hood.
Before each use, conduct a leak test.
Prepare a 50/50 soap-and-water mixture and use a brush to apply it to all connections.
Now, simply turn on the main valve while keeping the burner OFF. Check out if there are bubbles. In the case you notice bubbles, ensure immediate shut‑off and call for a technician.
- Lighting Procedure
Remove the lid.
Take off the tandoor lid and any covers before lighting.
Open the main gas valve.
Now, turn on the main gas feed.
Start the pilot.
Now press and hold the red safety valve button.
Next, you need to ignite the pilot while holding it continuously for approximately 2 minutes to ensure proper flow and ignition.
Now light the main burner.
Slowly open the front gas valve, and in that case, note that the main burner should ignite quietly with a blue flame.
The point to be noted here is that in case the flame looks yellow, small, or smoky, shut it off immediately. A qualified technician will help you in that case.
- Warm-Up / Seasoning
Gradually condition the tandoor so that there are no chances of thermal shocks.
In this regard, it’s advisable to light a small flame and slowly increase heat over several hours.
Now, simply continue until the inner walls turn clean white, indicative of proper seasoning.
Now that we have shared the instructions about How to light a tandoor let’s get an idea regarding safety tips to follow:
Tandoor safety tips
Operational Tandoor safety tips are as follows:
- Do not lean over the tandoor when lighting.
- It’s not at all advisable to fully cover the tandoor with the lid while flames are visible. Note that you should allow heat to escape to protect the gas components.
- Monitor flame quality regularly, as yellow flames are a sign to shut off.
- Keep the lid partially open during operation to vent heat.
- Regarding shutting down, note that you turn off the yellow front gas valve, as that’s responsible for extinguishing the main burner. But you may consider leaving the pilot on overnight.
- For full shutdown, turn off the main gas valve before the hose.
Besides the safety standards, Maintenance plays a key role as well.
- Clean regularly, especially pay attention to cleaning burners twice a year with a brass brush.
- Ensure that you wipe external surfaces daily.
- Remove ash every few days.
- Inspect flexible connectors and ensure burners and ignitors are clear of corrosion or cracks.
Pay attention to Fire safety standards as well.
- Keep a fire extinguisher or sand nearby.
- Don’t use flammable materials near the unit.
How to use a commercial tandoor oven?
A residential tandoor is quite different from a commercial piece, so it’s worth learning How to use a commercial tandoor oven.
Guide on using a commercial tandoor oven as used in restaurants and catering setups are as follows:
- Installation & Safety Setup
It’s highly advisable to install tandoor indoors under a commercial ventilation hood. Consider hiring certified technicians for Gas-connect models plumbing by using NSF/CSA‑approved hoses. Also, they will conduct daily leak tests at fittings.
Keep a fire extinguisher nearby, use long-handled tools, wear heat-resistant gloves, and avoid flammable materials.
- Conditioning
To gradually warm up, ignite wood, charcoal, or gas and slowly increase heat over 30–40 minutes.
Once soot turns white, you can be sure that it’s conditioned and ready for use
- Preheating
Clean out ash or debris and verify venting holes are clear.
Now preheat for 15–40 minutes by maintaining internal temps between 250–500 °C (≈480–930 °F), depending on gas or wood fuel.
For wood, start with kindling. Then, you can go with the addition of larger pieces gradually.
- Cooking Techniques
Place together the evenly sized pieces on long metal skewers, but ensure keeping gaps for heat circulation.
Insert vertically into the oven, and it’s advisable to rotate occasionally to ensure even browning.
- Maintenance
Keep the lid open or partially removed while flames are visible so that there are fewer chances of overheating gas parts.
Maintain frequent vent adjustments that will help regulate drafts and temperature.
- Post-Cooking & Shutdown
Allow the fire to die back, and in that case, you can use a hook or rake to redistribute embers for residual warmth or removal.
Regarding the shutdown process, note that you fully shut off the gas supply and extinguished the flames. Also, remove hot ash safely only after cooling.
Final words
learning and following How to light a tandoor is crucial not only for preventing injury but also for ensuring compliance, operational efficiency, and protecting public health. Choosing a tandoor from a reputable brand like Tandoor Morni means you’re investing in workplace safety, operational efficiency, long-term durability, and regulatory compliance, all of which are better for professional and sustainable culinary operation.
Need Help? Order and Technical Support
Have questions or ready to place an order? Reach out to us via phone at +1(727) 251 6924 or email us at info@tandoormorni.com. Need detailed instructions? Explore the Operation Manual for our CH & CS models to get started with your Tandoor oven today.
About Tandoor Morni
Tandoor Morni, in business since 1992, is a trusted name in premium Tandoori Clay Ovens, known for crafting high-quality traditional and commercial tandoors. With a commitment to excellence, Tandoor Morni offers a wide range of tandoors, including commercial, residential, catering, and copper models. Our tandoors are built with durable materials and designed for efficient heat distribution, ensuring authentic flavors and fast cooking. Each oven features customizable options like gas, wood fire, or charcoal compatibility, making them suitable for various cooking needs.
FAQ’S – Spicy Chicken Recipes
What is gochujang, and where can I get it?
Gochujang is a fermented Korean chili paste. It's spicy, sweet, and full of umami. You can get it at most Asian grocery shops or online.
Can I use chicken thighs rather than breasts?
Absolutely! Chicken thighs are moister and more flavorful. If you want dark meat, then go for it. Simply alter the cooking time slightly.
Is this dish really spicy?
It has a medium heat, but you may tone it down by using less gochujang or more honey to balance it out.
Can I cook it on the grill?
Yes! It grills wonderfully. However, if you have access to a tandoor, the flavor will be enhanced.
How can I make this into a chicken taco?
Easy! Simply serve the cooked gochujang chicken in taco shells with slaw, sour cream, and lime juice. In a few minutes, you can prepare a hot Korean-Mexican fusion cuisine.