Tandoor is a Central Asian stove in the shape of a jug. Folding such a "brazier" with your own hands is easy. A step-by-step description of the bricklaying process will be given below.
Today, urban residents mainly use a barbecue or barbecue for cooking. However, the tandoor, so common among the Eastern peoples, is in no way inferior to modern devices.
Inside the oven, you can cook a variety of dishes: pita bread, samsa, meat. Their exquisite taste is a strong argument in her favor. A distinctive feature of the Asian oven is the vertical arrangement of products. Thanks to this device, the juice from the kebab soaks the meat, and does not drip into the fire. The result is a juicy dish with a rich taste.
Operating principle
The work of the tandoor can be compared with the functioning of a conventional boiler, in which heat is accumulated and stored.
In the tandoor, heat is accumulated by means of fireclay clay. After the firing process, this natural material acquires the characteristics of ceramics.
First, firewood is laid in the structure and a fire is lit. The heat generated during combustion will remain inside the stove. When the firewood burns out and the heat weakens a little, they begin to lay the dough and food. To keep warm, the oven is covered with a lid of the appropriate size.
Note: the internal temperature in the tandoor after warming up is kept at 250 degrees. This is the optimum setting for tasty and healthy food.
Folding a brick structure is not difficult, because the masonry technology does not provide for the presence of special materials or tools. Everything you need for construction is sold in specialized stores. Full instructions and construction scheme are given below.
Advantages
- Due to the peculiar shape, the structure requires less fuel, which makes its construction economically viable.
- Simple and fast installation. It can be done by yourself, without the involvement of specialists.
- As the main building materials, only environmentally friendly materials are used that do not emit toxic substances when heated.
- The same dishes are prepared in the oven as on the grill or barbecue. In addition, you can bake delicious oriental dishes in it.
masonry materials
The construction of the tandoor involves the use of the following materials:
- For the construction of the walls you need refractory fireclay bricks . Its quantity is calculated according to the wall thickness and dimensions of the furnace. The masonry will take about 700-1300 pieces.
- The masonry mixture can be prepared independently. To do this, take clay and clean sand. If there is no desire to knead the solution and calculate the ratio of components, you can purchase the finished mixture at any building supermarket.
- The constructed structure is coated with clay. If desired, mosaic decor or natural stone is used. If cakes are cooked in the tandoor, then the inside must also be coated with fire-resistant clay.
- For the construction of a reliable and durable foundation, cement reinforced with a bar is used.
- A mandatory attribute of the furnace is a blower, which is made of brick or a small piece of pipe with a cross section of at least 10 cm.
- In order for the circle with the top layer of masonry to be even, it is necessary to lay out a template of wooden bars and boards.
To work, you need the following tool:
- Bulgarian;
- spatula (width not less than 12 cm);
- a suitable container or bucket for mixing the solution (concrete, facing mixture);
- plaster rule;
- paint brush.
Preparatory stage
Before you start building a tandoor, you need to decide on its location.
For safety reasons, the stove should not be located near buildings, trees and plantings.
It is desirable that the soil at the construction site be dry and the groundwater level low.
The selected place is leveled, then a layer of quartz sand 20 cm thick is poured. A small depression is made from an asbestos-cement or metal pipe for a blower.
Foundation
To prevent the masonry from collapsing under the influence of seasonal movements, it is necessary to establish a solid foundation.
It is made from a concrete slab or a cement mixture is poured into a prepared pit.
Competent approach and observance of construction stages-the main criteria for long-term operation of the product.
- First of all, markup is carried out, including the designation of the dimensions of the future structure. If desired, a special platform is poured for a convenient approach to the furnace.
- Grass and debris are removed from the site. If the area is flat, then sand leveling is sufficient. On loamy soil, a layer of soil is removed and sand is poured into the recess, which is spilled with water and carefully tamped.
- When the site is located on a hill, the foundation can be made flush with the ground. It is advisable to raise a place with constant stagnant water 20 cm above the ground. In this situation, a special formwork made of wooden bars will be required.
- Further, a lattice of reinforcement is installed, with a cross section of at least 10 mm. The rod is knitted with wire. The optimal distance between the bars is 15 cm.
- The formwork is poured with concrete and leveled with a board. It is important to use high-quality cement, since the design of the furnace is quite massive and the base must withstand significant loads. Dry cement is sprinkled over the mortar, which will give the foundation moisture resistance.
- In the central part of the foundation, a recess is made for the template. Then the structure is covered with plastic wrap and left to dry. As the concrete dries, it should be moistened. Construction begins after curing. This period usually takes about 2 weeks.
Template installation and masonry
The tandoor oven should have an even circumference.
In order to achieve the same radius when laying bricks, you need to use a template.
For its installation, drawings and preliminary calculations are used.
Note: the distance between the two template elements is calculated according to the height of one row of bricks.
The tandoor is laid out of refractory bricks, which are placed on the end part. Therefore, the height of one row together with the cement joint will be 26 cm. Therefore, it is better to lay out the height of the straight part of the stove from 2 rows.
So that the walls of the furnace do not turn out to be curved, a right angle is left around the perimeter of the lower part of the structure. The second row exactly repeats the first, however, for strength, each brick is shifted exactly by half. In the same row, they make a blower from a pipe. Why two blocks are sawn in the center.
Next, bricks with a pipe are covered with cement. Further, the narrowing of the structure will begin, corresponding to the height of the two rows. To build a slope, the blocks are sawn with a grinder at a given angle.
Master's advice: when equipping a blower, instead of a pipe, you can use a brick, which is left loose.
In subsequent rows, the amount of material will decrease, respectively, the dressing will be equal to 1/3 of the brick. At the end of the work, the tandoor oven is dried. In the summer, for uniform drying of the mixture, the masonry is constantly moistened.
To mask all the seams formed between the bricks, you will need fireclay clay.
So that the bricks are not saturated with moisture from the liquid composition, they are moistened in advance. The mixture is kneaded from clay, quartz sand and salt. The proportions depend on the degree of fat content of the natural material.
The mortar is applied to brick blocks from 3 sides - two side and one bottom. As soon as the first layer dries, the bricks begin to be coated with a reinforcing layer. The main thing to remember is that the structure must be protected from rain with plastic wrap.
To increase the strength of the tandoor, a reinforcing metal mesh is mounted on the clay layer, and a layer of concrete mixture is also applied. It is prepared from cement, sand and granite screenings. The consistency of the masonry mortar should resemble plasticine. For decorative decoration, a mosaic or natural stone is laid out on the outside of the furnace.
The finished tandoor is dried for at least 2 weeks. After the first drying, the oven is heated. First, only paper is used, then sawdust and wood chips are added. Thus, the structure is dried every day for 2 weeks.
Burning
After complete drying, the tandoor is fired. To do this, make a fire and maintain it for several hours.
The first firing should be long. When the oven has cooled down, it must be checked.
If the structure rings on impact, then the home-made brick tandoor is ready. In the future, it is periodically cleaned of soot and ash.
fixtures
The oven can cook several dishes at the same time. For their placement, special devices are used.
For example, a metal portable rod on which skewers are fixed. Its dimensions should correspond to the diameter of the tandoor neck.
Another option is a pot lid. It is made from ordinary sheet metal. For cooking meat, vegetables and cakes, holes are cut in the lid.
Tandoor is used not only as a barbecue or barbecue, but also as a Russian stove. Vegetables are stewed in it, rich cabbage soup, meat stew are made.
canopy
The stationary tandoor is protected from precipitation with a canopy.
First, small recesses are dug from four sides, into which metal pipes or wooden beams are installed. The recesses are covered with sand and poured with a concrete solution.
When it dries, sheets of corrugated board or slate are mounted on the device. The canopy can be anything, it all depends on the imagination and possibilities. An interesting option can be seen in the photo.
A real brick tandoor is a functional oven that ensures even roasting of vegetables and meat. Such a device helps to save on the consumption of electricity and gas.
In addition, the oven is easy to operate and maintain. Its installation will not take much time, but it will allow you to enjoy fragrant dishes and delicious pita bread.
Watch the video, which shows in detail how to make a brick tandoor with your own hands:
To diversify the country menu, you can lay out a brick tandoor with your own hands, spending very little time on the device of this unusual stove. The design of the tandoor has historically developed among the steppe nomadic peoples, who were forced to conserve fuel. For heating such a hearth, very little firewood is required, after which you can bake bread or cook food in the heat that the heated walls give. In a dome-shaped oven, the desired temperature is maintained for quite a long time without fire, and if necessary, it can be maintained by adding wood chips or dry plant branches.
Currently, Asian hearths are one of the types of exotic stoves. Traditional methods of making them from clay are quite complex and labor-intensive. Therefore, more and more often you can find country mini-ovens made of bricks. There are both electric and gas models of industrial production.
But anyone who is a little familiar with the masonry technique can make a brick tandoor with their own hands. There are several varieties of homemade foci:
- vertical square;
- vertical cylindrical;
- horizontal (Central Asian).
Cylindrical vertical models are especially popular. They are made both submerged in the ground, and ground, and even mobile. This design allows you to use the hearth for different purposes: bake cakes or samsa, fry barbecue, cook pilaf or other dish in a cauldron, and even just boil water in a kettle.
The vertical square tandoor is also quite versatile, but its design is less perfect, because the interior of the furnace will warm up worse in the corners. But you can bake bread in such a hearth, although you will have to place the cakes closer to the middle of each side. In all other cases, a simple design is quite justified, allowing you to bake meat in the same way or cook something in a kitchen utensil installed on top of the hole.
The horizontal tandoor is traditionally molded from clay, which makes it possible to make an arched vault without much effort. But you can also make a front-loading brick tandoor yourself. When cooking in a container, you will need to place it inside the firebox. This gives the horizontal hearth a distant resemblance to a Russian stove. Cakes or samsa in Central Asia in this case are still baked, attaching them to the walls of the firebox.
Preparatory stage
Before you make a brick tandoor, you need to perform a number of preliminary work. They depend on the design of the hearth, but in general they boil down to the preparation of the base and the selection of materials. An important point in the manufacture of a cylindrical mini-stove is the manufacture of a template. It is needed in order for the rounded arch to turn out to be even.
Brick for the tandoor can be taken as usual: red full-bodied or even facing. But the best choice would be refractory fireclay stone, which is designed to withstand high temperatures. The heating and cooling time for all brands of brick is approximately the same.
In addition to building stone, a number of additional materials will be required:
- cement, sand and gravel - for the foundation of the ground variation;
- masonry mortar for stoves and fireplaces (dry mix);
- a pipe with a diameter of 10 cm (asbestos cement, sandwich, tin) - for some models of tandoors;
- grate;
- clay;
- reinforcing mesh, wire;
- cutting boards and plywood;
- grinder and disk for ceramics;
- measuring tools.
If you add decorative elements to the structure, then you can even decorate the site with a tandoor. In this case, it is best to sketch the building in color, and then make drawings according to the desired dimensions of the hearth.
The place for the mini-oven must be chosen so that the building is flooded with water as little as possible during the spring snowmelt. If necessary, you can build a raised platform for its installation. For a ground model, you will have to fill in the foundation, and for an in-depth model, you will have to dig a hole.
How to make a ground tandoor
For a furnace of this design, a foundation is required. Even a small tandoor will weigh quite a lot, so during the period of thawing and freezing of the soil, it can lead and the masonry will simply crumble. But since the building is still not very large, you can get by with a slab foundation, the dimensions of which should exceed the diameter of the furnace by at least 20 cm around the entire perimeter.
Under the foundation, you need to dig a pit up to 50 cm deep. A layer of sand or ASG should be laid at the bottom of the pit, leveled and tamped. The thickness of the pillow is 10-15 cm. After that, a solution is kneaded from 1 part of M400-M500 cement, 3 parts of fine sand and 4 parts of crushed stone, adding water until a plastic mass is obtained.
Concrete must be poured into the pit, filling it to the level of the soil. Then install the formwork from the boards along the contour of the pit and raise the level of concrete by another 5 cm. If you want to protect the homemade brick tandoor from melt water, the site can be made higher. After preparing the base, work will have to be interrupted for 7-10 days until the concrete gains strength.
Cylindrical tandoor masonry
Before you build a brick tandoor, you need to make a template. The construction of boards and plywood is traditionally used:
- Pick up a pole with a length not less than the height of the future tandoor (about 1.2 m).
- Attach slats to it in increments of 30 cm (along the height of the pole). The length of the bottom and the one following it is 30 cm. Then you need to make smaller boards, forming a bend: the length of 3 supports is 25 cm, and 4 bars are 20 cm.
- Attach a strip of plywood to the free ends of the laths, bending it in accordance with the profile formed by the shortening parts. The length of the rails can be chosen arbitrarily, depending on the size of the hearth, and be half its diameter at the base and at the top. A convenient height of the oven is about 1 m.
The laying of a vertical configuration tandoor begins with the formation of its bottom. To do this, several fireclay bricks must be laid on the foundation without mortar. Draw a circle on them, with a diameter equal to the future building. Taking out 1 piece, cut off the excess parts of the stone with a grinder with a ceramic disk. After sawing, the bricks must be put in place. The result is a round base. In order not to confuse the parts during masonry, you should number them.
Remove the base parts from the foundation, prepare the mortar. You will need a refractory mixture for laying stoves and fireplaces. In the dry composition, add water according to the instructions on the package, kneading a viscous clay dough. Apply the mortar to the foundation, lay out the numbered bricks, pressing and lightly rubbing them to the base.
The construction of walls can be done in different ways:
- install the brick vertically, with a long narrow edge outward;
- perform the usual masonry in 1 brick around the circumference;
- place the stones with the poke side out (for this method, halves of bricks are usually taken).
If the masonry elements are installed vertically, you need to slightly trim the ends (butt sides) of each brick. So they will easily form a vault.
Set the template on the bottom of the future tandoor. At the same time, the pole should be located in the center of the brick circle, and the plywood strip should be 12.5 cm from its edge. A bed of mortar should be applied to the free space.
After that, the laying is carried out, pressing the inner edge of each brick to the template plywood. Turning the pole, lay out 1 row in a circle. At this level, you need to leave a small hole for blowing. Therefore, 1-2 bricks in the masonry are not installed.
The next level is raised according to the same principle, pressing the edge of the stone against the template. The masonry parts must be shifted relative to the lower ones in order to get the dressing of the seams. Block the blower hole, completely closing the ring of fireclay bricks. Tie and tighten the row with thin steel wire or reinforcing mesh.
Continue to raise the walls of the tandoor, orienting the narrowing of each circle along the pattern. When laying bricks vertically or with a poke, it is imperative to ensure that the inner faces of each of them are in contact with the neighboring ones. As a result, small gaps are formed between the outer sides. You can fill the space between the parts with the same masonry mixture during work.
After the construction of the brick tandoor is completed, the template must be removed through the upper hole. Align the internal surfaces by applying a clay mortar or a refractory mixture to them. Cover with clay and the outer surface, finishing it to taste: facing with stone or tiles, decorative mosaics or otherwise.
The side of the hole on top must be carefully smeared with clay dough, giving it a roundness. Very often, at this moment, supports for suspensions are formed. To do this, you just need to make 4 cross-shaped recesses in the upper edge of the tandoor. It will be possible to put sticks in them, on which skewers with meat, a grill for roasting vegetables, etc. will be hung.
Square tandoor
A very simple hearth model can be made by hand even without a template. To build a square brick tandoor oven, a rough order of 2.5x2.5 masonry stones can be used. If desired, you can choose other sizes, the principle of construction will not change. The coarse pattern has a hole for the furnace door. Since the vertical tandoor does not have this detail, you need to lay out bricks where the door opening is indicated.
The slab under the foundation must be poured in the appropriate form, and after the concrete has hardened, lay bricks on it, forming the base in the form of a square. Elements of the next level should overlap the joints of the lower bricks. In the middle you need to leave a small hole for blowing, bringing it to one of the sides of the square. Raise 1 more row, install the grate.
At the next level, overlap the blower channel by laying out a solid hearth with a hole above the grate. For the walls of the furnace, several rows should be laid around the perimeter of the square, carefully aligning the verticals of the sides and the horizontality of the upper edge. At a convenient height, you need to start narrowing the dome.
To get a kind of furnace roof, you need to slightly move each element of the masonry inward. In this case, you will have to cut the bricks so that they fit on the ever-shortening sides of the square. When the top hole reaches a size of 20x20 cm, you need to slightly raise the side. Clean the internal surfaces from the influx of the solution; if desired, the stove can be plastered from the outside.
How to make a tandoor in the ground?
On a dry and elevated area, you can make a furnace, wholly or partially immersed in the ground. Such a building can become the center of a recreation area, replacing the Scandinavian hearth. Before you make a tandoor with your own hands out of brick, for such a design it is necessary to find a sufficiently long asbestos-cement pipe for making a blowing channel.
Given that the height of the tandoor is about 1.2 m, you need to be prepared to dig a pit of the specified depth. With partial deepening, the pit may be smaller. Its width is chosen arbitrarily. At the bottom you need to lay a layer of ASG, tamp it down and pave the pit with bricks.
1 row of masonry is laid out on this impromptu foundation. The shape of the stove can be round or square, and the building stone can be laid both with a spoon and vertically. After 1 tier is formed, a pipe for blowing should be installed. To do this, a trench must be dug with a slope that will allow the other end of the pipe to be brought to the surface of the soil. To fill the gap between the wall of the pit and the masonry, you can use excavated soil or ordinary clay, sand, crushed stone.
At the next levels, the furnace walls simply need to be raised to the desired height above the ground. If the building will have to perform decorative functions, finish the edge according to your own taste. In order for the tandoor not to cool too quickly, you need to choose a lid that is suitable in diameter for the upper hole.
What is a horizontal tandoor?
The Central Asian oven is also very interesting, in which there is no upper hole. Its pharynx is located on the side, which makes such a design related to the Russian or Pompeian oven. The manufacture of a tandoor of this design is traditionally made from clay mixed with straw or sheep's wool. Near such a hearth it is convenient to bask in the winter cold, it is often installed under the roof, indoors. But the construction of a brick tandoor is also possible in this case.
To create it, you need a circle, or a template made of plywood and boards. It will help you quickly build a tandoor with your own hands, ensure ease of laying the vault and give support to the bricks until the mortar sets. A template is made in the form of 2 connected arches, the width of which is equal to their height. You can draw a circle of the desired size, draw a horizontal diameter and lower 2 straight lines from the points of intersection of it with the circle. Transfer the resulting figure to plywood and cut out 2 identical parts.
Connect them with bars along the top edge. The length of the rails is equal to the desired oven depth. Sheathe the upper edge with thin plywood, bending the sheet along the contour of the arch and attaching it to the bars.
Prepare the base of the oven. Traditionally, it is built in the form of a table about 1 m high. Cinder block, brick, natural stone can be used for the base. You can weld the construction of a steel corner and put a metal worktop on top.
A layer of bricks on a clay mortar is laid on the finished base, forming a furnace with a channel for blowing. On the next row, you need to block the channel, leaving a hole in the center.
After that, install the circle on bars 3-5 cm thick and align it horizontally and vertically. For masonry, it is best to use wedge-shaped bricks, specially designed for the manufacture of vaults and arches. In their absence, cut off a part of an ordinary masonry stone, giving it the desired shape.
Lay out the uncut stone with a spoon in 1 row to the left and right of the template, close to its plywood vault. When shifting the bricks for dressing the seams, evenly raise both sides to the beginning of the arch. After that, use only cut or wedge-shaped stones, gradually closing the arch in the middle. Leave a small hole for the chimney. Dry the masonry for 4-5 days.
Carefully knock out the bars from under the wheel. At the same time, it will drop a little, which will allow you to freely remove the template from the firebox. Install grate.
Brick the open back of the arch. On the facade, you can make a damper or decorative doors. Press in the chimney pipe and bring it outside if the stove is located indoors. For an outdoor stove, a chimney is optional.
Preparing the tandoor for operation
But the work on the made tandoor is not over: the hearth laid out with your own hands must first be burned. They do this only after the clay has dried, that is, a few days after the construction of the building itself is completed.
Make a fire out of paper and small chips. Heat the oven until the outer surface is heated to +350°C (warm to the touch). Extinguish the fire and let the stones cool completely. Next time bring the oven temperature up to about +700°C (hot). It can cool for several hours, you can leave it overnight.
The last heating should heat up the tandoor to the operating temperature (+1500°C or more). After that, it is completely ready for use.
To bake bread and samsa, you need to heat the oven well and let the firewood burn down to coals. Dough products are glued directly to the walls. The cauldron can be installed on a round hole from above, and skewers with meat are hung on sticks in a vertical position. You do not need to turn them, as they heat up evenly from all sides.
Dacha - most often used as a place to relax. Tandoor will be an excellent addition to it. With it, you will be able to please your friends or relatives with delicious and delicious dishes cooked on fire. The main advantage of the tandoor is that food is hung upright. Thus, the fat that is formed during the cooking process flows evenly over the sinter, and does not immediately fall on the coals. We will talk about the features of making a tandoor in the country house further.
A small tandoor for giving with your own hands
In the tandoor, you can cook various dishes in the form of cakes, samsa, barbecue, fish, etc. At the same time, dough products are fixed directly on the walls of this device. This bread has a special, refined taste.
We bring to your attention several options for making a tandoor. Traditionally, this oven has a round shape. It is both above ground and underground. In some oriental dwellings, the tandoor is located directly inside the kitchen, most often in the center. Thus, this stove is not only a place for cooking, but also to some extent a heating device.
It is possible to manufacture a small portable tandoor, in which case wheels are additionally installed in it. In the manufacture of a stationary version of the furnace, it must be located on soil made of sand or stone. In this case, the soil in any case, should not be wet.
Before you build a tandoor with your own hands, you should prepare the drawings. To make a tandoor, use stone blocks, ceramic clay bricks, or white bricks with refractory characteristics. Initially, you should equip the base, since the tandoor has an impressive weight, the base in the form of a foundation should be quite strong. Fuel will be laid inside the base, so care should be taken to make it from refractory materials.
It is possible to make a tandoor directly on the ground. In this case, it is enough to equip a small recess of a round shape. At its bottom, you need to make a sand cushion, and start laying a brick well.
Bricks are interconnected with a special solution. A variant of the use of ready-made furnace mixture is possible. It contains plasticizers, red clay and red sand. There are two ways of laying - horizontal and vertical. The first option is different in that the finished tandoor keeps the accumulated heat longer. The second option is more economical and requires fewer bricks for its manufacture. In the lower part of the furnace, a hole should be equipped through which the combustion products of the fuel will be removed. Initially, we recommend laying out the oven without the use of mortar.
If you need to cut bricks, use a grinder with a special disc for ceramic products. After completing the ordering, bricklaying is carried out on a previously prepared mortar. The process of building a round furnace is quite lengthy and requires experience with similar materials. All bricks must be sealed together.
In order to form the correct round shape, you will need a brick template. During the laying process, periodically use the level to measure the evenness of the tandoor. Oriental stoves narrowed slightly at the top, for these purposes, the craftsmen used patterns according to which the laying was carried out.
After masonry is completed, the inside of the furnace gets rid of mortar, dust and dirt. In order to fill the outer seams between the bricks, use clay. The inside of the oven is also coated with clay, pre-soaked and combined with other components in the form of finely chopped grass. Additionally, ceramics, mosaics, tiles or natural stone will help decorate the oven.
Do-it-yourself tandoor in the country: photos and unusual manufacturing ideas
To make a brick tandoor, you must have some experience with bricks, as well as special tools. To simplify this process, we offer the option of making a tandoor from an ordinary wooden barrel.
In the process of work, in addition to the barrel, clay will be required, as well as skills in working with this material. The inside of the barrel is covered with a solution of refined oil. In order for the mail to absorb the oil well, leave it for 12 hours. To prepare the solution, you will need the presence of clay, sheep's wool, with which reinforcement is performed and sand with refractory characteristics.
The consistency of the solution should be thick, with its help the inside of the barrel is covered. To smooth the mortar, use special tools in the form of trowels. To dry the barrel, use incandescent lamps. This is followed by the process of removing the hoops and disassembling the barrel. Thus, it is possible to obtain a clay tandoor oven. In this case, the product must be fired again.
DIY tandoor video:
To make another unusual tandoor, you will need a plastic barrel. Initially fill it with water and wait for it to increase in size. The outer part of the barrel should be treated with a solution based on fireclay clay. Thus, the formation of the contour of the furnace is performed. Next, the product is dried for seven days. After that, the water is drained from the barrel and it decreases in size. It is at this moment that the barrel is removed from the furnace.
Such an oven allows you to install special supports for a cauldron on it, in which you can cook a variety of food. To install skewers for barbecue, you will need to make metal fasteners. Additional decoration of the furnace is carried out using tiles, ceramics, paint and other decorative elements.
Do-it-yourself tandoor: step-by-step instructions - options and manufacturing features
There are several varieties of tandoor ovens. The first one is stationary. This structure is distinguished by a hemispherical design, with a volume of one cubic meter. The side wall of the furnace has an opening with a diameter of about 60 cm. The technology for making a traditional Uzbek tandoor with your own hands is particularly difficult and time-consuming.
A simpler option is to make a tandoor with your own hands from brick. Most often, firewood, coal or brushwood is used to fire the tandoor. The inner part of the walls is wiped, the cinder is removed from it and traditional cakes of dough are placed on it. To take out the cakes, special devices in the form of hooks are used. Fuel is loaded through the same opening as food.
The second option is the manufacture of a portable tandoor. For these purposes, chamotte clay is most often used. The thickness of the walls of such a furnace reaches seven centimeters. Among the advantages of this material, we note a high level of heat resistance, high thermal output and thermal capacity. Thus, dishes can be cooked in a short period of time, with low fuel consumption. The shape of the oven most often resembles a barrel, the sides of which are equipped with handles, with the help of which it is transported from place to place. To improve the strength of the structure, it is tightened using vertical and horizontal strips of metal.
Among the additional elements of such a tandoor, we note the details in the form of:
- grids, grill nets or baking sheets;
- hooks for pulling out food;
- skewers, additional attachments;
- utensils for preparing combined dishes.
The lid is equipped with a device on which the skewers are fixed in a vertical position. The lower part of the furnace is equipped with a blower. With its help, the furnace is kindled, the ash pan is cleaned. Clay portable stoves must be protected from the harmful effects of moisture and frost.
Another variation on the traditional tandoor oven is the electric oven. In terms of external characteristics, it looks like a regular stove. In its lower part there is an element in the form of a heating element, which performs the function of heating the oven and cooking. However, an electric oven is not able to release heat like coal or wood, as a result, the food turns out to be overdried, devoid of natural moisture.
The main advantage of an electric tandoor oven is that they can be used anywhere that has access to electricity. They differ in original design and good operational characteristics.
How to make a tandoor in the country with your own hands
It is difficult to make a portable version of the tandoor, it is better to buy a finished oven in a specialized store. But, if you decide to make a stationary tandoor, then in this case, use the recommendations below.
We offer the option of making a tandoor in the country with your own hands from brick. For these purposes, it is necessary to use a special brick with refractory characteristics. In addition, you will need previously developed drawings, a template made of wood and mortar for masonry.
To prepare the solution, fireclay clay, water and ordinary salt are used. It is possible to use the finished composition, which also contains plasticizers that improve the resistance of the solidified solution to temperature changes and moisture.
The laying is carried out in three bricks, then the structure is coated with kaolin clay. The drying time of the solution is about 25 days. After that, the stove is heated daily with a small amount of firewood. After the solution is completely dry, the product can be fired. The tandoor oven can have various shapes, ranging from an oval to a jug or a straight pipe. Among the advantages of making a tandoor with your own hands, we note:
- fast food preparation
- a small amount of fuel used for cooking;
- the possibility of self-production of the furnace;
- the possibility of preparing dishes of various compositions with an unsurpassed taste.
Particular attention should be paid to the process of kindling the tandoor. If the weather is hot outside, the stove is filled with firewood completely. In the winter season, small chips are first laid, which gradually heat the walls of the furnace. Next is the laying of firewood. The use of wood from fruit trees will saturate your dishes with an unsurpassed aroma, coniferous trees emit resin - we do not recommend using them when cooking. The best option is birch, acacia, oak.
Please note that the use of coal for cooking is unacceptable. In the process of its combustion, toxic substances are released in the form of coke oven gases. The filling of fuel is carried out in such a way that it occupies no more than half the volume of the furnace. The oven melts and warms up for an hour, only after that the cooking process begins.
It is not recommended to install the stove in a closed room, as there is a risk of ignition of objects that are close to the stove. Stationary models have a high ignition height, reaching 100 cm. Therefore, when working with them, keep the maximum safe distance. Do not allow water to come into contact with hot parts of the oven, as there is a risk of cracking. The heating temperature of the oven sometimes reaches 450 degrees, so keep children away from it. When working with the tandoor, wear gloves with heat-resistant characteristics. Before transporting the oven from place to place, wait until it has completely cooled down.
Additional accessories for the oven can be made independently or bought in specialized stores. It can be all kinds of shovels, potholders, skewers, grills.
If you still decide to purchase a tandoor, we recommend that you stop at models that have additional glazing. They are practical in operation, as they are easily cleaned of grease and soot. A high-quality Uzbek tandoor with your own hands will become not only a place for cooking on a fire, but also a decoration for the exterior of the cottage, so the process of its manufacture should be taken with particular seriousness.
Do-it-yourself tandoor in the country house video:
The classic tandoor is made from kaolin clay with the addition of camel or sheep wool. A home-made oven is a little simpler. What unites them is that both designs allow you to cook food according to traditional Asian recipes.
What is a tandoor and how does it differ from a barbecue?
Tandoor is a ceramic oven known in Asian countries for several millennia. It is used for cooking traditional dishes and heating houses. For some peoples, this stove was considered an object of worship. Today, the tandoor can be found not only in Asian villages, but also in an ordinary restaurant and even in the country.
The peculiarity of the tandoor is that the products are cooked directly inside the oven. Its main difference from the barbecue is that cooking does not take place on an open fire, but solely due to the heat given off by the heated ceramic walls of the oven.
There are other differences between the eastern oven:
- Skewers with meat or fish strung on them do not need to be periodically rotated: the heat comes from the walls and evenly passes over the entire surface.
- Inside the oven, it is not frying, but baking the product. As a result, there is no characteristic crust that appears when frying on an open flame.
- The speed of cooking does not exceed 10-15 minutes.
- The heat that the walls of the tandoor absorb from one tab is enough for several tabs of food. The oven cools down for 2-3 hours.
The principle of operation of the classic tandoor is as follows:
- Firewood is loaded into the oven.
- The fuel is ignited. After that, you need to wait for some time until the walls of the tandoor absorb a sufficient amount of heat.
- Unburnt firewood is removed from the stove.
- Food for cooking is loaded inside the tandoor on special skewers - meat, poultry, fish, etc.
- Ceramic walls give off heat, resulting in uniform baking of dishes. As you know, it is this heat treatment that most nutritionists consider the most useful.
Types of ovens
All known tandoor models can be divided into two main categories:
- Stationary ovens. Before making the tandoor, the base is prepared. It is necessary to dig a hole, fill in a layer of rubble and sand, lay out the base of the reinforcement and pour concrete. For concrete mortar, refractory mixtures based on fireclay clay are used. As the base hardens (usually no more than 6 days), you can start building the furnace.
- Portable tandoors. Such an oven looks like a jug. The mobile design is based on cast iron discs or refractory circles, to the bottom of which small transparent wheels are welded. If necessary, such a tandoor can be easily transported to any suitable place, including the house. Sometimes there are no wheels - such an oven ceases to be mobile, but remains portable.
At the heart of all tandoors is an egg-shaped vessel with a flat bottom, made of heat-resistant clay. Stationary and portable ovens can include a variety of products, varying in manner of execution, installation, material and design. Here are some well-known varieties:
- Ground tandoor. An ordinary clay oven placed on a flat surface.
To monitor the temperature, you can install a thermometer on the case
- Stationary tandoor on the foundation. Can be installed indoors or outdoors. Installation takes place on a pre-equipped foundation.
The weight of a stationary brick tandoor can reach several tons.
- Earth oven. Also belongs to the category of stationary ovens. The main feature is that the furnace is completely or partially submerged below ground level. The tandoor is supplied with a blower and a chimney. Installed outdoors or indoors.
Similar designs can still be found in Armenia and some other countries.
- Horizontal design. In accordance with traditional technologies, a standard clay "jug" for the furnace is first made, then, at the request of the owner, it can be installed vertically or horizontally.
The horizontal furnace is built using the same technologies as the vertical one. The only difference is the location of the hole
Most modern tandoors are made from fireclay clay, which is why they are called ceramic. Among them, factory-made products stand out, equipped with a powerful forged frame with a lid, handles for transportation and metal legs. A rich pattern is applied to the surface of such products, emphasizing the status of the owner. Factory ceramic tandoor can be equipped with the following additional products:
- It blew.
- Skewers and a device for hanging them.
- Firewood stirrer.
- Scoop for cleaning.
- Kolnik.
- Mittens.
What do you need to make your own
The classic tandoor is a traditional oriental oven. If it is made by people from Asia using ancient technologies, it can be considered an example of the culinary culture of the East. At first glance, making a tandoor with your own hands is quite difficult. You need certain tools, materials, a little experience. But in fact, most homeowners can create such a furnace.
Tools and materials
To build an oriental tandoor in the yard of your own house, you will need a certain amount of consumables. Their number depends on the planned dimensions of the furnace.
- A mixture of gravel and sand.
- Cement.
- Cell grid.
- Chamotte brick.
- Fire-resistant paint on a water-based or acrylic basis.
- Fiber made from asbestos.
- Fiberglass six-millimeter fittings.
- Steel wire. Basic requirements: diameter - 3 mm, when twisting it should be easy to bend.
- Refractory mortar for masonry.
Separately, it is worth talking about tools. Making a tandoor does not require professional installations or complex machines. A few products that are in every home are enough:
- Stucco rule.
- Paint brush 10 cm wide.
- Spatula 12 cm wide.
- Capacity (for example, a trough) for batches.
- Bulgarian. The package should include a diamond wheel for cutting-off type ceramics.
The main material for the manufacture of tandoor is fireclay bricks. These building materials can withstand prolonged exposure to high temperatures (up to 1 thousand degrees). Due to the low thermal conductivity of products, heat remains inside the tandoor.
High-quality refractory fireclay bricks are distinguished by two important characteristics:
- Large heat capacity. Furnace walls accumulate a lot of heat.
- Increased thermal inertia. Chamotte bricks warm up for a long time and thoroughly and cool down very slowly, which allows you to cook several servings of food.
calculations
Tandoor - a hemisphere made of clay or ceramics, having a round top or side opening. The working volume of the furnace is in the range of 0.25 - 1 m³.
The upper part of the tandoor oven narrows. If the diameter of the bottom is equal to a meter, then the same indicator of the top can be 0.7 m.
The traditional size of the tandoor is as follows:
- Height - 1–1.5 meters.
- Boiler base and body diameter - 1 meter.
- The diameter of the top or side (depending on the type of tandoor) is 0.6–0.7 meters.
When choosing a place for a tandoor oven, you need to take into account some of the nuances. The size of the platform under the base should be at least a meter, ideally - one and a half. The distance from buildings, especially wooden ones, is 3–5 meters: a stove made with one's own hand can be a fire hazard.
In addition to firewood, the tandoor can also run on electricity.
Instructions for creating a tandoor
The manufacturing process of a stationary tandoor takes place in several successive stages.
Foundation manufacturing
For any structure that is built in the open air, a sufficiently strong foundation is required.
First of all, you need to determine the type of soil. For heaving, clayey, lowland soils, a reinforced columnar foundation is required. For light soil of sandy loam or sand, a concrete monolithic slab is suitable.
The traditional tandoor has a base of 100 x 100 cm. With such dimensions, the thickness of the concrete slab is limited to 10 cm. Laying is as follows:
The minimum setting time for concrete is about three days. During this period, refractory bricks of a certain shape and a building rule can be prepared.
Foundation laying and brick forming
The base of the tandoor oven is a regular circle. In order to form it correctly, the circle is outlined according to the pattern.
Rule making
In order for the walls to be erected in accordance with the given requirements, a rule may be needed. It is made from several planks. The length of the vertical pole is about a meter. The dimensions of the horizontal bars depend on the internal diameters of the oven.
The length of the first level (base) of the rule corresponds to the radius of the lower part of the tandoor. The third (upper) level should be 1/3 less than the initial one. Between them there can be another, central, crossbar. For example, if the length of the lower bar is 30 cm, then the same indicator for the second and third levels is 25 and 20 cm, respectively.
Brickwork is guided by the shape of the rule
Wall laying
Chamotte bricks are laid out vertically on top of each other. For the stability of the entire furnace structure, the quality of laying the first row is critical.
- Bricks are installed on the base of the tandoor. Their inner edges are in close contact with each other, the outer seam is coated with a refractory mortar.
All external seams are coated with a refractory mixture
- After laying the first row, it is pulled together with steel wire. The ends are twisted and hidden in the inter-brick seam. In the future, the wire will remain on the finished tandoor.
- The second row is laid. Starting from this stage, fireclay bricks are cut into a wedge. The rest of the work is carried out similarly to the previous stage: the outer seams are coated with a refractory mortar, the inner edges are in close contact with each other. At the same time, a blower is equipped at the level of the second row and a damper is installed.
The pipe can also be laid directly into the foundation of the structure.
- In the same way, the third and subsequent rows are displayed according to the rule, depending on the planned sizes.
The bricks are tightly fitted to each other. Slots are not allowed
- After laying the top row, you can start finishing work. The surface of the tandoor is carefully plastered with oven mixture. The layer of the mixture is at least a centimeter. The top edge can be made in the form of a roller so that there are no sharp corners.
- After plastering, you need to cover the tandoor with a moisture-proof cellophane film. This will protect the oven surface from rain. The film must be shaded so that the tandoor does not fade and does not dry out under direct sunlight. In this form, the structure remains for several days until the plaster dries.
- In the East, the plastered tandoor is processed with whitewash. Alternatively, an acrylic based fire retardant paint can be used.
- After the final drying of the solution (after about three days), the inside of the tandoor is thoroughly cleaned of dirt, sagging and other inclusions. To do this, you can use a regular hard broom.
The classic tandoor has certain requirements for fuel. In Asian countries, mainly saxaul is used to kindle the stove, in rare cases - plane tree or elm.
In general, the tandoor can be fired with the same firewood as the barbecues. Do not use pallets and charcoal: they give out an excessive amount of heat, as a result of which the oven may crack. Also, you can not use coal, which emits a large amount of coke oven gases.
Firewood is laid in the tandoor at about 1/5 - 1/6 of the height. Much depends on the type of food: cooking shish kebab requires half as much firewood as flat cakes. Cooking starts after the fuel burns out. Soot and soot remaining on the walls should also burn out.
Photo gallery: finished tandoors
Self-building an Asian tandoor oven requires some building skills. Before cutting expensive fireclay bricks, it is worth practicing on cheap ones and moving on to construction, having already filled your hand.
What is a tandoor? Surely, you are familiar with this word, and many were even lucky to see it or try delicacies cooked in the tandoor. In the Middle East, there is a tandoor in almost every home. In the absence of gas in the Caucasus in ancient times, it could replace a gas stove.
A brazier is called a tandoor, which has an interesting jug-shaped shape. The main purpose of the tandoor is cooking. Despite their popularity in eastern countries, recently brick and clay ovens are in demand in Europe as well. There are two types of tandoors: stationary and portable. The second option is more compact and convenient. At any time, you can transfer the product, give it to a neighbor for the weekend, and so on.
Portable tandoor 
Compact tandoor Despite the fact that the first ovens in the East were built of clay, today they are being replaced by a more practical brick. Therefore, our today's material will be devoted to how you can build a brick tandoor with your own hands.
Tandoor: historical background
If you believe the legend, which is passed down from generation to generation, the first clay oven was invented by a shepherd, whose name was Tandoor. Once he saw that at night all the flowers close their buds, and insects hide inside. In such a simple way, they defended themselves from the cold wind. The young man made a magnificent bud out of clay, only bigger. In it, he cooked himself a simple dinner, lit a fire. The food from the bud turned out to be incredibly tasty and nutritious. And she stayed hot for a long time.
Subsequently, the young man became rich. He made buds from clay and sold them to everyone. In honor of a talented young shepherd, these stoves began to be called tandoors. Tandoor himself became a respected person. In fact, he was a kind of analogue of the Greek Prometheus. He only gave people not fire, but delicious food and the opportunity to cook it at home.
According to another legend, a truly sacred meaning is attributed to the tandoor. There is an opinion that the laying of clay ovens was common in the 10th century among the Sarts tribe. They lived on the territory of modern Uzbekistan, worshiped fire. For the Sarts, the tandoor was the home of beautiful peris (an analogue of fairies in Europe). A few centuries later, it acquired another, now practical, meaning. By the way, the Mongols, who conquered the Sarts and took away all inventions, were able to see an excellent way of cooking in a clay structure.
How many secrets does the tandoor keep in itself?
No one counted the number of secrets, but the fact remains: the production of a simple stove in the East is covered with many legends. For example, if you make this furnace without the proper level of skill, it will burst from high temperature. Rumor has it that clay for production is always carefully sifted, like flour for dough. However, there is still no official confirmation of this.
And the wool of some animals can also be added to the clay. For example, goats or sheep. After a long firing, it burns out, pores appear in the vessel. Also, during the construction, ordinary barrels made of wood or plastic are used. They keep their shape remarkably. At the end of construction, the barrel is removed.
Of course, knowing these secrets is not enough to build a full-fledged tandoor with your own hands from brick or clay. But the fact remains: brick construction is much easier and more affordable.
Brick tandoor However, this fact does not deprive the tandoor of its amazing qualities. Do not think that the ancient nomads always built such furnaces from clay. They regularly moved from one place to another, built a furnace from improvised materials. One food still turned out incredibly tasty. Tandoors are found everywhere in Armenia and Kazakhstan, Azerbaijan and Turkmenistan, Mongolia and Tajikistan, Japan. Historians still do not know the exact answer which of the two structures is older: the Russian stove or the tandoor.
By the way, the word itself is of Turkic origin, and in each country it is called differently. For Armenians it is tonir, for Tajiks it is tanur, for Georgians it is simply tone.
A step-by-step guide to building a brick tandoor
There are three types of homemade stove: pit, portable and ground. Now we will consider the option of building a ground tandoor from fireclay bricks. This is due to the fact that rooms are usually heated with the help of a pit tandoor, and a portable one is a kind of barbecue.
You will agree with the statement that any serious project must begin with comprehensive preparation. On the one hand, there is nothing difficult in building a brick tandoor, and any professional builder will tell you this. But on the other hand, to create a durable and comfortable object, you need to properly prepare.
Master class on making tandoor
The preparation process begins with the collection of the necessary materials. There are several options for a brick tandoor, but in our case, the “gentleman's” set looks like this:
- Sand and gravel mixture - 150 kg.
- Grid with cells of 5 cm - 2 square meters. meters.
- Cement M400 / 500 - 6-7 kg.
- Asbestos fiber - 6 kg.
- Fireclay bricks - from 50 to 70 pieces.
- Refractory paint - 1000 ml.
- Fiberglass reinforcement - 6 mm section, at least 15 meters.
- Steel wire - 3 mm section, 15 meters.
- Refractory mixture, without which no masonry is possible - 20 kg.
Once the required set of tools is assembled, take care of the most necessary tools. Most likely, they are already in your dacha, and if not, you can always buy:
- Stucco rule.
- Convenient container for mixing concrete or.
- Bulgarian and diamond circles.
- Spatula and paint brush.
Your tandoor oven will be outside. Therefore, it must have a solid foundation and a stable structure. It is bad if the soil contains a lot of clay. In this case, you definitely cannot do without a reinforced foundation. On heavy soils, the so-called columnar foundation has proven itself perfectly. But if the soil is light enough, it is enough just to cast a monolithic slab.
Preparing the base of the tandoor The masonry is designed in such a way that the area of \u200b\u200bthe furnace will be approximately 100 by 100 centimeters. As you understand, not the most compact design, so the plate must have a thickness of at least 10 centimeters. The soil is removed along the perimeter by about 15 centimeters. At the corners of the future slab, recesses of 75-90 cm with a diameter of 12-15 cm are made. When the holes are drilled, reinforcement will be required.
You can't do without fiberglass reinforcement. The structure must be filled with concrete.
For concrete to have a good consistency, take sand, cement and gravel in a ratio of 3:1:1. The size of the gravel fraction should not exceed 1 cm. A solution with the consistency of thick sour cream should be obtained. When pouring mortar, always focus on the pit. Formwork will help to maintain the correct guideline, help to avoid discrepancies in levels. The formwork is laid on the bottom, height 5 cm. The bottom is covered with sand, but the height of the layer should not be greater than the height of the formwork. Next, you need to water the sand with water so that cavities do not appear, and proceed with laying the formwork for the monolithic slab. Many users ask: why sand in the foundation at all? In this case, it performs the function of a damper cushion.
Do-it-yourself formwork for a brick tandoor is always made from roofing boards. The optimal width is 15 centimeters. The boards are buried 10 centimeters into the ground, only 5 cm rises above the ground. A reinforcing mesh must be placed on the sand. Before pouring, the concrete is again leveled with a level.
Wait until the concrete hardens. This will take approximately 72 hours. If possible, we advise you to increase the waiting time to seven days. Only after that, pick up the drawings and proceed to laying the foundation.
The finished arch is attached to the cement 
laying on cement in a circle of stones 
We display the walls 
Level check 
Preparing the mold for the inside of the tandoor 
Filling the inner shape 
Preparing clay for the inside of the tandoor 
Coating interior walls with clay 
Decorative cover for tandoor 
Decorative blower 
View inside the finished tandoor 
Final drying of the tandoor 
Bread making How to form the base of the tandoor?
Since we have to build a brick tandoor, then brick will be used as the basis. But not simple, but fireclay. This is due to the fact that the temperature inside the tandoor will be incredibly high, and ordinary red blocks are not designed for such a load. But the fireclay brick has excellent refractory qualities. It almost does not absorb moisture, easily withstands the weight of the tandoor.
Another undoubted advantage of the tandoor is its resistance to sudden changes in temperature. Therefore, it is simply ideal for building an outdoor stove. No cracks in frosts and hot sunny days!
The base is always made in the shape of a circle. Outline the pattern with chalk, the diameter of which should be 75 cm. All bricks are laid out in the given order. At the end of the procedure, unnecessary corners are ground down to form an ideal base. Don't forget to put roofing felt on a concrete base. It will guarantee good sound insulation.
After that, mix the refractory mixture and apply it to the roofing material with a spatula. Consider the fact that the brick base must exactly match the chosen height of the tandoor, and the size of the neck should be a third of the base. To assemble the rule, use a pole (height up to 100 cm, base length - 30 cm, step between the given guides - 25 cm). The pattern is made of plywood, the slat of the bed is ideal (meaning the part on which you usually put the mattress).
We build walls
Wall laying has its own characteristics. All bricks are stacked vertically. Therefore, you will need to stock up on a sufficient amount of mortar to ensure that all structural elements are sufficiently secure. Make sure that the edges of the bricks are placed as close as possible to each other. Tighten the first row of bricks with steel wire. After bonding, the ends of the wire must be tightly twisted and hidden in some kind of seam. In the second and third rows, the procedure is repeated. When the main structure is built, plastering can begin. Use the oven mixture, but remember that the thickness must be at least one centimeter.
We insulate the walls of our furnace Wait for the plaster to dry. It is advisable to cover the tandoor with a film for comprehensive protection of the structure from rain and exposure to sunlight. Strong heat can be fatal for a still unfinished tandoor. When the structure hardens, the surface is covered with acrylic. It is recommended to use the so-called whitewash. Armed with a broom, clean the inside of the tandoor from the dirt and sagging that has formed there.
Almost completed tandoor, only the lid remains Terms of Use
We just figured out how to make a brick tandoor. Only one question remained unresolved: how to use such an oven? You need to be especially careful during the first ignition. Raise the temperature slowly and gradually. Lay all firewood at 2/3, take only dry logs. Products need to be loaded inside only after the firewood has completely burned out, that is, an hour after ignition. Coals are evenly distributed along the bottom. One dressing is enough for two dishes, the second will cook about 2 times longer. Checking the readiness of the oven is easy. To do this, run a stick along the wall from the inside. If the soot quickly disappeared and the wall became clean, the tandoor is ready to go.
Time to take stock
A do-it-yourself tandoor made of special bricks is, first of all, just a wonderful oven for cooking delicious, nutritious dishes. Your own tandoor will surely delight you with even roasting of meat. You don't need to twist the skewers and turn the steaks - everything happens by itself. You already know how to build a tandoor, which means that your home will always have incredibly tasty and very healthy bread.
Utility bills are constantly rising. But if you cook in a tandoor at least occasionally, you can significantly save on electricity and gas consumption. The installation is extremely easy to operate and will not cause problems even for a beginner who is dealing with a brick oven for the first time.
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