What are common mistakes when making Tandoor cooking?

Question

Accepted Answer

Marinating without the initial spice rub — the yogurt layer goes on top. Using Greek yogurt — too thick, doesn't coat evenly. Over-marinating in yogurt — more than 8 hours and the surface becomes mushy. Trying to replicate in a conventional oven at 200°C — you need maximum heat (260°C+) and a pizza stone at minimum. Not allowing the tandoor to heat for 1-2 hours before cooking.