How to make a tandoor in the country with your own hands. Proven ways to build a do-it-yourself tandoor from a brick Do-it-yourself tandoor from a ceramic pipe

27.06.2020

Tandoor - oven-brazier for cooking in the form of a ball, dome or jug among the peoples of Asia. Distributed very widely - from the Balkan countries to China and Latin America. This is due to the fact that the simple device of the tandoor has been verified for centuries and worked out by many generations.

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Modern tandoor

In the modern version, the stove is made of kaolin clay (inner layer) and brick (lining). The gap between them is filled with salt, clay or expanded clay. A hole is left in the lower part of the structure - a blower. Through it, the accumulated ash is removed.

Tandoor device

The principle of operation of the brazier:

Hardwood firewood is loaded up to 1/5-1/4 of the furnace volume. Conifers are not recommended because of the high resin content.
After the fuel burns out (usually an hour and a half), the inner surface of the tandoor is cleaned of soot and soot on its own and becomes light.
You can start cooking. Skewers are lowered vertically and fixed at the mouth of the oven, cakes and other dough products are stuck directly on the clay surface. Pilaf in a cauldron is placed on the neck of the structure. The tandoor is covered with a lid.
After 15-40 minutes, the dishes are ready. A bucket or hook is used to excavate pastries.

The shape of the tandoor in the form of a round cavity with a narrowed neck ensures the accumulation of heat from the combustion of firewood, and a thick layer of fireclay clay or brick maintains the temperature for a very long time. Conditions are being created for fastest cooking food from the radiation of embers and heated walls. The food in the oven is evenly baked, remaining juicy. The heat obtained in the tandoor allows you to cook several servings of food in one warm-up. Often braziers are placed in the ground, so the heat is retained for a very long time. A small amount of firewood or other fuel is consumed. In Central Asia, which is not rich in forest reserves, cotton is used, camelthorn plant, saxaul.

Classical braziers are round in shape, but there are rectangular and square tandoors.

Uzbek

tandir- this is the name of the traditional oven in Uzbekistan. It bakes Uzbek cakes - tandir-non, puff pies with meat - samsa, vegetables and meat.

The device of the Uzbek tandoor

The classic Uzbek tandoor was built from high-quality chamotte clay with the addition of cut sheep or camel wool and sand, and was a pommel mounted on a stone hearth. First, an inner mold 40-50 mm thick was prepared and dried in the sun for 2-3 weeks. Then the outside was covered with ordinary gray or white clay for additional thermal insulation.

During firing, the wool burned out, the smallest pores formed in the clay layer. This gave additional heat-shielding properties of the furnace.

Sometimes the tandoor was additionally lined with fireclay bricks. A small armful of desert bushes was enough to make cakes and boil water for kumgan.

The disadvantage of the Uzbek tandoor is that it is rather difficult for a person without pottery skills to make a clay structure. You can use the ready-made form sold in stores.

Uzbek tandoor

Armenian

In Armenia, the stove is called tonir. In addition to cooking in ancient times, it was used to heat dwellings, for medicinal and ritual purposes. Often one tandoor was installed on a village street for several houses. Men were not allowed to bake bread, and women, bending over the oven, bowed to the Sun. The Armenian people hold every year the festival of tonir - Tonraton.

Armenian clay is not as plastic as Uzbek. It is difficult to get a rounded capacity from it. large diameter. Therefore, the tandoor was made of fireclay bricks.

It is quite possible to lay out the furnace in the form of a cylinder with a diameter of 1 m independently according to the scheme:

Dig a pit 30-40 cm deep under the foundation.
Pour liquid clay solution.
After the mixture hardens (after 12-14 days), lay out the first row of bricks on clay mortar, leaving a hole for the blower.
Run the next rows of masonry to the required height, shifting the bricks relative to each other for dressing.
Coat the outside with clay mortar, filling the gaps between the bricks.
If it is supposed to cook pastries, after 2-3 weeks, lay the lining with clay mortar inner surface ovens.
Finish the outside with tiles, if desired, natural stone.

It remains to carry out preliminary firing. And the Armenian tandoor is ready!

Armenian tonir

The disadvantage of the Armenian tandoor is a lower heat capacity compared to the Uzbek one. This is due to the simplified form of the design, because. it is much more convenient to mold a narrowed vessel from clay than to lay it out of brick. Part of the heat is lost, but this does not affect the taste of the finished dishes.

The advantage of tonir is that it has a large internal surface area. It is convenient for baking cakes and bread.

By installation type

earthy

Pit-furnace - a stone or brick "bag" in the ground. Kindling is carried out through the upper hole. Food for cooking is also loaded through it. The draft is supported by a pipe buried in the ground at an angle of 45°.

There are two ways to build an earthen tandoor:

Dig a hole 1.25 m deep, lay out the bottom and walls with fireclay bricks, leaving a hole for the air pipe. Insert it from the bottom into this opening, and bring the top to the surface of the earth. Equip with a damper. Treat the inside of the pit furnace with clay mortar. Burn after drying.
Place the finished clay mold in a pre-dug pit. Fill the sinuses with earth, tamp. The extraction device is similar to the first method.

Lay tiles around the opening of the furnace-pit, close the lid.

Tandoor in the ground

Earthen tandoor - the oldest oven

Earth stoves accumulate heat well. They were used in the old days to heat homes. The disadvantages include that they cannot be built with high level ground water, because structure is saturated with moisture. It is impossible to cook anything in such a tandoor.

Ground (stationary)

With all the variety of shapes and designs of braziers, it is possible to distinguish the general characteristic properties of ground-based tandoors:

The "body" of the furnace is located above the ground vertically or horizontally.
The heat source is inside the brazier.
The draft occurs through a blower hole in the lower part of the structure.
Loading of fuel and products is carried out through the upper opening of the tandoor in the case of its vertical arrangement or lateral - in the case of a horizontal layout of the structure.
Cooking begins after the firewood and soot on the inner surface of the stove have completely burned out. She should be light.

flowing down from meat dishes juice and fat are collected in a special bowl placed under the meat. Before baking cakes, their surface is moistened with water for better adhesion of products to the walls of the oven.

Improved rectangular tandoor

Portable (mobile)

As an alternative to capital stationary furnaces, light portable tandoors made of refractory fireclay clay in the form of a jug or barrel are used. Equipped with carrying handles and two-level lids.

They are usually equipped with cooking utensils: skewers, hooks, grills and nozzles. In portable ovens, you can cook several dishes at once.

The walls of the vessel are quite thick - up to 70 mm and durable. But for greater reliability, they are reinforced with steel strips.

Large-capacity portable ovens are produced for large companies or cafes. In such braziers, 8 kg of meat will be well baked in just 15 minutes.

Clay portable tandoors need to be protected from moisture during storage, because. clay is a hygroscopic material. Therefore, usually when selling such furnaces, they are equipped with covers.

Mobile tandoor

By type of fuel

Gas

Gas braziers are used in cafes, restaurants and bakeries, where there is an established and formalized provision of "blue" fuel. It is possible to install a tandoor in a home kitchen, but with a mandatory exhaust air exhaust.

A clay pot is placed inside the metal body of the furnace. The voids are filled heat-insulating material for long-term heat retention.

Made from fired white clay. Manufacturers sometimes introduce sheep wool into the composition of raw materials in order to achieve greater similarity with the correct "natural" tandoors.

Gas tandoor ovens are easy to use, economical, do not emit harmful substances. But the dishes lack that smoky smell for which Asian dishes are so loved.

Gas tandoor

Gas burner for tandoor

Electrotandoor

Heat sources in such stoves are heating elements located inside along the perimeter. Electrical appliances are convenient and compact, they can be used in city apartments. They do not require firewood, do not emit smoke and soot.

Electrotandoor

The design of electric braziers is very diverse, with an accentuated oriental style. The body is made of metal with ceramic coated from within.

Ease of use is accompanied by a small drawback - the dishes are inferior in taste to those cooked in a real tandoor.

Modern electric tandoors are equipped with minicomputers to monitor the cooking process, regulate temperature and humidity. There are models where you can use natural firewood along with electricity.

Wood and coal

Braziers on coal or wood are closest to their progenitor - the classic tandoor. They are a thick-walled refractory clay pot with a lid, richly decorated with ornate oriental patterns. In the lower part there is a hole for air inflow and ash extraction.

wood burning tandoor

The tandoor is equipped with metal handles for carrying, sometimes legs are built in for reliable installation on the ground.

Firewood or coals are loaded into the oven. After complete burnout, they start cooking. The kit often includes skewers, hooks, ash shovels. Additionally, you can buy whatnots, fish grills, cast iron. Only charcoal or hardwood firewood is used as fuel.

Size gradation

Capital structures can be small, but usually the diameter is about 1 m, and the height is 1-1.2 m. These are the optimal dimensions that allow you to use the brazier most efficiently.

Portable tandoor stoves are conventionally divided into 4 types:

small weighing up to 50 kg,
average 50 ... 79 kg,
large 80 ... 100 kg,
very large from 100 kg and above.

Knowing what the tandoor is for, you can choose it correctly:

for family use;
for going out into the countryside;
for a large company;
for business.

To cook a small amount of food, you need to purchase a small stove. There is even a desktop version. For simultaneous cooking of several dishes, you should choose a larger oven.

A lot of firewood can be loaded into voluminous tandoors. This will give more heat and the ability to cook an impressive number of dishes.

Small braziers are freed from coals after they burn through before cooking. Large ones do not need such cleaning.

Conclusion

The tandoor is a unique oven in its simplicity and efficiency, capable of cooking a lot of food with a minimum amount of fuel. Dishes have an appetizing smell and unique taste. You can build a structure with your own hands or purchase it in a store. Modern braziers offered by various manufacturers will satisfy the requirements of the most demanding customers.

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Many peoples have their own types of ovens for cooking everyday and festive meals. The most famous of these fixtures - barbecue, grill, barbecues, but not many people still know such a stove as tandoor, which is used to prepare national dishes in Central Asia.

It is quite possible to build a tandoor with your own hands in a summer cottage or in the courtyard of a private house if you know what it is and follow all the stages of its construction step by step.

What is a tandoor, and what can be cooked in it?

The tandoor oven in Asian countries is used for cooking, one might say, literally everything, from baking bread to roasting meat. Therefore, this building can be found, probably, in every courtyard of a private house in those parts. Amazing taste dishes prepared in the tandoor were also appreciated by Russian lovers of oriental cuisine, so more and more often such stoves appear in the territories of suburban areas and in Russia.

From the point of view of cooking, the functionality of the tandoor is huge.

Fragrant Uzbek cakes various kinds, baked vegetables, barbecue, fried chicken- all this can be cooked in this relatively small, but very versatile oven.

In the Central Asian countries, firewood for firewood has always been in short supply, since these territories do not have significant forest areas and even rare plantings. Mostly grow low shrubs, solitary trees and herbs that do not require a lot of moisture. It was they who were traditionally used to fire the tandoor. It has a design that can be heated with a bunch of simple saxaul - a shrub that grows on sandy soils and, when burned, gives a short-term strong heat. The oven stays hot for a long time, allowing you to bake a large number of bread products, and therefore it can be called a very economical device for cooking.

Flatbreads baked in a tandoor are called "tandoor-nan" in Asian countries, which means tandoor bread in Turkic.

Tandoor design

The design of the tandoor is quite simple. The task of building it is quite feasible for a beginner, and having instructions for completing each step in the construction will not allow you to make any mistakes.

In order not to think about the correct composition of the mortar for laying the walls, you can purchase a special heat-resistant mixture for the construction of stoves and fireplaces at a hardware store. Instructions for preparation can be found on the package, and if you follow the manufacturer's recommendations, the solution will turn out to be plastic, and when dried, it will not give tons of cracks.

It should be immediately noted that this model is designed for cooking meat, fish and vegetable dishes, but it will not work to bake bread on its walls. If you are thinking about baking cakes, then the walls from the inside must be coated with clay, and the surface should be well smoothed.

When erecting this option, work also begins with the preparation of the foundation. But in this case, according to the builders, three layers of silicate bricks laid in a dug pit can be used as a foundation. And, the laying of the first layer is carried out along the pit, the second across, and the third - again along.

The first row of masonry of the tandoor itself should be continuous, and in the second layer, from the middle to one of the sides of the resulting platform, a horizontal channel is left, which will serve as a blowing chamber. The third row is laid out completely, blocking the blower channel, but a hole is left in the middle of the site, around which a tandoor will be installed.

The lower rows of bricks in the foundation are laid without mortar, but tightly pressed against each other, the pit will not allow the rows to move in one direction or the other. AT top layer it is better to fasten the brick together with a mixture of clay and fix it on all sides with pieces of reinforcement, 400 ÷ 500 mm in size. Reinforcement bars are driven into the ground, and a section equal in height remains on top top row masonry.

If the base for the tandoor is laid out from only one layer of brick (as shown in these photos), then a hole is dug under it, approximately 200 × 200 mm in size, and a pipe is installed in it. But, it should be noted that this method of blowing the device is not very reliable, since during the rains the earthen chamber will be washed away by water and over time the structure may sag.

A circle is marked on the site around the blower hole, within which a tandoor will be installed.

Having installed the first row of bricks, it is tied with two rows of steel wire, the ends of which are twisted and hidden in the gaps.

For reliability - fixed with wire

Next, two more rows are installed on the first row in the same way. AT total for the construction, you will need to find 57 bricks. Each of the rows is fixed, like the first, with wire ties. The total height of the tandoor, after its installation, will be 750 mm.

The next step is to cover all the gaps between the bricks with a mortar made from a fire-resistant mixture. Before applying the mortar, it is recommended to moisten the brick so that the water from the mixture does not soak into the dry bricks too quickly, and the drying takes place evenly and gradually.

After all the gaps are sealed and the mortar in them has dried, the structure is “plastered” over its entire surface.

Next, you need to coat the entire structure with a layer of clay, to which finely chopped straw is added. There should be two such layers with a thickness of 15 ÷ 20 mm, and the second is applied after the first has dried, approximately two to three days later. They should dry evenly, without rapid evaporation of moisture, and for this, the structure is covered with plastic wrap.

These layers should be applied evenly, but it is not necessary to smooth their surface, as they will still be covered from above.

Then, the clay walls are wrapped with a reinforcing layer consisting of a metal mesh with cells of approximately 50 × 50 mm.

Then the structure is reinforced with a mesh ...

A metal ring is installed around the furnace opening, which will separate the cover installation area from the rest of the surface. This part should have a height of 30 ÷ 50 mm. From its outer side to the edges of the walls, a layer of clay is applied, equal to the height of the hoop.

... once again coated with clay with the installation of a hoop on the inlet ...

After that, the metal mesh on the walls is completely covered with another layer of clay and left to dry.

... and after drying, it is plastered with cement mortar.

Further, when the surface is ready, a layer of concrete mortar is applied to it, consisting of sand and cement, in a ratio of 3: 1. Masters who build tandoors recommend adding one or one and a half teaspoons to the concrete intended for coating detergent- it will not allow the solution to shrink when dried.

Drying of the surface of the structure takes place within a week. During this time, you need to make a wooden lid with handle will allow for a long time to keep warm inside the tandoor when it is fired.

In addition, to hang the skewers, you will need to make a metal crossbar, which is placed on the sides of the tandoor hole under a wooden cover.

I must say that if desired, the entire surface of the tandoor can be decorated decorative coating- for example, mosaic-laid flat natural stones. This layer, by the way, will become additional insulation for the oven, which will help keep the heat inside it.

Video: building a tandoor according to a simplified scheme

Refractory brick prices

Refractory brick

Finished tandoors

On sale you can find ready-made tandoors of various sizes, and in order not to do unfamiliar work, you can simply buy such a stove and even firewood specially designed for its firebox.

In addition to the wood-fired tandoor, they even sell electrical models, which do not require fuel, since heating is carried out by a heating element installed at the bottom of the furnace.

Any of the ready-made factory products will allow a variety of any dishes, from baking cakes and pizza to roasting vegetables and roast meat. However, it must be warned that the taste of dishes cooked in electric ovens is significantly different from those fried or baked in a wood-fired tandoor. This is because the TEN , although and heats the surface, but it dries the air very much, and therefore the products that are in the heated space. Firewood, by heating the walls and giving off its own moisture, which is absorbed into the porous clay surface, creates the necessary balance of heat and humidity. In this favorable microclimate, products remain juicy, well fried and baked.

How is it prepared in a tandoor?

In addition to cakes and shish kebab, barbecue and pizza are baked in the tandoor. But for the preparation of these dishes, an additional element is needed - this is a grate, which is fixed on the neck of the oven on special mounts and falls approximately to the middle of the tandoor.

On the same grate, you can put a cast iron or a saucepan with the necessary products and get fragrant pilaf or stewed cabbage soup.
When cooking fatty meat, for example, lamb, a grate is installed over the coals, and a container is placed on it, into which juice and fat will drain from a piece suspended above it - these components are necessary for making shurpa.
When cooking kebab or barbecue in the Uzbek version of a small tandoor, skewers are simply installed in the oven opening or hung on an iron cross rod. At the same time, the neck is closed with a lid from above.
All dishes are cooked in the tandoor much faster than in ovens or on. For example, lamb and pork will require 18 ÷ 25, beef 30 ÷ 35, fish or poultry 8 ÷ 12, and vegetables altogether 5 ÷ 7 minutes.
Oriental culinary specialists advise: in a not completely cooled down tandoor, place a pot with hard meat, which has many veins and, during normal cooking, will be cooked until soft for several hours. The pot, covered with a lid, is left inside the tandoor until the next morning, and then any dish can be prepared from this meat in which it will “melt” in the mouth.

In addition to the stove models presented above, there are other options, but the most affordable design for construction is the modern simplified tandoor. Even an inexperienced builder can make such an oriental stove, if he makes the foundation correctly, calculating the load, and follows the construction instructions.

Having a tandoor in the country, you don’t have to worry that someone will remain hungry, since almost all dishes can be cooked in it. And most importantly, you don't have to stand above them. Having heated the tandoor and put prepared products in it, you can go about your business, periodically checking the readiness of the dishes, and then it remains to serve them hot to the table at the right time.

Country fashion brought a new object of adoration to the podium, and many owners of summer cottages began to build a tandoor with their own hands, making mistakes and getting burned.

What are the secrets of building a tandoor, how to choose the right type and what to consider in order to get not black coals of meat, but delicious cake and tender barbecue.

What is tandoor

The homeland of the tandoor is most regions of Central Asia. In Tajikistan it is called tanur, in Uzbekistan it is called tandoor, and in Turkmenistan it is called tonur. By the same principle, tandoors are built in India and tonirs in Armenia. However, no matter how this universal oven-brazier is called, you will not see big differences in design.

It is a ceramic container of various sizes, with a hole at the top or side. Fuel (coal, firewood, brushwood) is placed inside a kind of clay jug, and warms it up so that the thick walls of the furnace keep the desired temperature for a long time.

Types of tandoor

Since the appearance of the first tandoor, it has not undergone any significant changes. Everything is also used to create it kaolin clay, camel or sheep wool, sand and bricks. It is these materials that are necessary for the construction of a real Central Asian tandoor. However, there is a division of the furnace into types, based on the place of its installation.

Ground tandoor is installed in the yard, on a clay platform. For bread, samsa, barbecue, tandoor set vertically, horizontal installation applicable only for baking bread.

Pit or earthen tandoor placed in a hole dug in the ground. Clay and fireclay are used in its construction. In ancient times, this species was often used for space heating.

Portable tandoor- This modern look oven, which has iron handles for carrying. small size, in the form of a barrel with a lid, it successfully replaces the brazier that is familiar to us.

Principle of operation

The Uzbek clay tandoor is a classic variant of a clay cauldron-like oven that has been turned upside down and the bottom and throat reversed. Using his example, we will consider the features of the device and the principle of operation of the tandoor.

A hole (blowing) is made in the lower part of the tandoor. Outside, the clay base is lined with bricks. Sand or salt is poured between the brick and the walls of the tandoor. Fuel (coal, firewood) is placed on the bottom of the boiler through the upper hole, and ash is removed through it. A grill is installed inside for cooking meat, fish or vegetables.

Clay base for tandoor with a special hole - supply

All materials from which the tandoor is made have a high ability to accumulate (accumulate) heat. When heated, the walls of the furnace retain a high temperature for a long time (from 250 to 400 degrees). After the tandoor reaches the required temperature, the walls are thoroughly wiped from soot and ash, and the famous Uzbek cakes are laid on them.

Important! Having heated the tandoor once, you can cook food in it for 6 hours.

How to build a tandoor

Making a tandoor oven with your own hands is not a fast and time-consuming process. If you are determined to build just such a furnace on your site, then you should conduct a thorough preparatory work. By the way, the masters of Central Asia masterfully master the technique of building a tandoor, but often keep their own secret technologies in the strictest confidence.

We have prepared for you step by step instructions for the construction of a clay tandoor in the form in which it still faithfully serves many residents of these regions.

The classical size of the tandoor is 1-1.5 m high, the diameter of the boiler body is 1 m, the diameter of the upper hole is 50-60 cm. To form a clay jug, kaolin clay is taken, which experienced craftsmen call "live". Brick is used for facing the furnace. Therefore, you need to stock up on clay, bricks, and some sheep or camel hair.

Wool fibers are cut into pieces 10-15 mm long and mixed with clay. After kneading, the clay should acquire the consistency of sour cream.
The resulting mixture is put in a dark place for a week so that it settles.

Attention! The finished solution must be periodically checked, removed excess water but keep the mixture moist. If it is too dry, the tandoor will crack.

Usually, clay sheets with a thickness of 5 to 15 cm are molded from the settled mixture. It is difficult to form a tandoor from such sheets without a well-developed skill, so you will need a barrel.
To make a tandoor from a barrel with your own hands, relax its hoops a little, fill it with water, and leave it to swell for 5 days. Then drain the water, let the barrel dry, and process the walls from the inside sunflower oil. Give it 12 hours to soak, and the tandoor mold is ready.

Please note that both the clay and the barrel must be prepared for construction at the same time.

Now we roll sausages with a length of about 50 cm and a diameter of 6 cm from the finished clay. We roll each of them to a thickness of 2 cm, cut into ribbons and begin to lay out the inside of the barrel.

Tamping the tapes tightly on the walls of the barrel. In the upper part, we achieve a narrowing of the hole to 1/2 of the diameter of the barrel. The bottom is not covered with clay.

Tandoor is a special jug-shaped brazier designed for cooking. These furnaces are most common in the East. Now they are increasingly used in Europe, as they have a lot of good qualities. They are stationary, or small, portable. Historically, a tandoor is a clay product, but in modern conditions it is much more convenient to build a brick tandoor with your own hands.

History reference

The first such ovens appeared in Asia. According to legend, they were invented by a shepherd named Tandoor. He saw that tulips close up at night, and insects protect themselves from the cold. The young man made a bud out of clay and began to cook food for himself in it, kindling a fire inside. The food was delicious and stayed hot for a long time. The young man made a fortune by making and selling tandoors. Became a respected person.

Another legend ascribes sacred meaning to the tandoor. Allegedly, it was invented by the Sarts in the tenth century. They lived on the territory of modern Uzbekistan and were fire worshipers. They believed that the tandoor is a spiritual dwelling of beautiful spirits - peri, an analogue of European fairies. Only after many years did it acquire practical significance. This happened when the Sarts were conquered by the Mongols, and they were able to appreciate their invention.

The manufacture of the clay tandoor is shrouded in mystery, which is guarded and passed down from generation to generation. If you make a tandoor without skill, it will crack from the heat. There are secrets that are known. Clay is carefully sifted like flour for dough. Sheep or goat wool is added to the clay. After firing, it burns out, and pores remain in the vessel. During construction, a barrel is often used - wooden or plastic. She keeps her shape. After construction is completed, it is removed. Knowledge of these secrets is not enough to make a clay tandoor. In the country, they usually build a brick one.

This does not detract from his excellent qualities. The ancient nomads at each of their camps made stoves out of anything, keeping the principle, and the food turned out delicious. That is, initially the tandoor is a fire in a recess that saves it from the wind.

Tandoors are common in Armenia, Kazakhstan, Turkmenistan, Azerbaijan, Tajikistan, Mongolia, Japan. They have been used there for centuries. It is difficult to say who is older - the tandoor or the Russian stove.

Tandoor - the most famous name this oven. The term is of Turkic origin. In Armenia they are called tonir, in India - tandur, in Tajikistan - tanur, in Georgia - tone, in Azerbaijan - tandir. All of them have differences, but one principle of manufacture and operation.

Construction

Building a tandoor, like any other business, requires preparation.

Training

It is necessary to choose and prepare a place for the furnace. It should be located far from the house and landings. A site with minimal moisture is desirable. Everything superfluous must be removed from it. It must be level.

refractory brick;
sand, clay, fireclay mortar;
grate (lattice);
cement;
asbestos pipe;
shovels;
trowels;
level.

Foundation

The best place for a tandoor is sandy. If there is no such place on the site, a shallow round pit is dug and wakes up with sand, compacted. On this site, a foundation is made of brick or concrete. You can use a reinforced concrete slab. This is a good option, but it increases the cost of the furnace. In addition, the slab must be laid very evenly.

The construction of the furnace

Walls are laid out on the finished foundation. The brick is placed on the end or in 3 rows. The first row is placed around the circumference and linked with a solution. Inner diameter circumference 0.5 meters. An asbestos pipe is inserted into the second row, it will serve as a blower. Internal coating is made with fireclay mortar or clay. It is more convenient to do it immediately as the next row is installed.

On the second row grates are installed. You will need four rows in total.

When the oven is laid out and dried, all joints are sealed from the outside. Clay cement is used. When plastering, the brick should be moistened, otherwise it will take water from the solution. When this layer dries, a second layer is applied - from clay mixed with straw. It will play the role of a reinforcing and insulating wall, it is allowed to dry for three days. If it rains during the laying of the tandoor, the construction must be covered with a film. At the end, the tandoor is covered with a third layer. In composition, it is like the first.

The oven is ready. The lid can be made from an iron sheet by welding a handle. It will help keep you warm as much as possible. You can ennoble the tandoor externally, overlay it with natural stone. They start working when everything is dry.

Earthen tandoor

Sometimes a brick tandoor is buried in the ground. It will be more convenient to use - there is less danger of getting burned, it is easier to lower products. The principle of construction is the same. The pit must be dug deeper, three-quarters of the height of the furnace. The blower pipe should be longer, it is brought out. Savings on exterior finish, it will be required only for the part coming out of the ground.

Terms of use

The first ignition must be carried out carefully. The temperature must be raised gradually. Firewood is laid on two-thirds of the tandoor, they must be dry. They are set on fire through the blower. Products are loaded into the oven when the firewood burns out, about an hour after ignition. Coals should be evenly distributed on the bottom of the oven. One dressing is enough to prepare two dishes, and the second will take twice as long to cook.

If the tandoor needs to be used again, it can be heated up to operating temperature much faster than the first ignition.

It's easy to check if it's ready to go. The stick must be drawn along the wall inside. If the soot disappears and the wall is clean, the stove is ready for use.

The degree of roasting can be adjusted by supplying air to the tandoor through a blower or a lid.

The coals should smolder without burning, so the blower is not closed after heating. To avoid unnecessary traction, at the same time slightly open the lid.

Do not pour water over the tandoor to cool it. It will give irreparable cracks. He must cool himself, naturally.

It must be remembered that when ignited, the height of the flame above the stove can reach one and a half meters. The temperature inside reaches 480 degrees, the outer walls also heat up. Children should not be around, everyone should behave carefully to avoid burns.

Do not forget about fire safety.

Advantages

Cooking in the tandoor is becoming more and more popular. What contributes to this?

The flame is not blown out, the heat is long and uniform.

Cooking is like an oven. No harmful substances are formed in food during cooking. Even barbecue turns out dietary.

When burning, the fuel heats the clay located between the side elements of the device to a temperature of 250-400 degrees. Such indicators are stored inside the structure for up to 4 hours due to the good properties of the rock to retain heat.

Cooking is as follows. Hinged skewers or grates are installed inside the oven. Foods such as meat, fish, vegetables are stacked on them.

And if you don’t know how to bake cakes in the tandoor, we will advise one cooking method. After the clay walls are heated, it is necessary to wipe them from possible dust or combustion products. Then you need to sprinkle the side elements with water and attach dough products to them. Baking occurs due to the heat accumulated by the walls. You can get bread out of the oven with a hook on a long handle or a special ladle.

In this unique oven, the food comes to readiness due to the heat of the clay walls, which accumulates during the combustion process. Thanks to this, food is cooked evenly on all sides and retains juiciness. Cooking on skewers does not require turning, as these elements are arranged vertically. The process of cooking food in the tandoor is much faster than in other traditional grills or barbecues.

Varieties

Modern units for giving have various modifications: they can be stationary or portable, with a vertical or horizontal neck.

Summer residents use the classic type of unit for frying barbecue or any other meat dishes. Modernized tandoors with a vertical neck provide the opportunity to cook any food. In the regions of Central Asia, a device with a horizontal hole is common, which is suitable for frying flat cakes and samsa.

The main advantage of the vertical arrangement of the neck is the fact that such a furnace is equipped with a firebox. It can have a diameter of 200 mm and be located in the lower side wall.

The convenience of the device for burning fuel is evident. To heat the stove, there is no need to lean towards the hole with your whole body. After the tandoor is heated, its neck is covered with a damper, and the food is cooked in the usual way. You can remove burned-out firewood by simply opening the valve.

The oven with a vertical neck is easy to move with a special platform.

Such a design should have at least one pair of swivel wheels for better maneuverability. An old garden cart can serve as an ideal platform.

Unit modifications

Modern manufacturers offer designs for every taste. Today, furnaces with forged design are quite in demand, which makes the structures attractive, and also gives them a certain protection. In this design, the tandoor is pleasant to use both in summer cottages and in restaurants and outdoor cafes.

You can make a structure with your own hands using clay, bricks or flower pot. Such devices are actively purchased in online stores and offline points. Modern modifications of furnaces are represented by the following varieties.

Electric tandoor "Master"

Options:

height with cover - 0.7 m;
without cover - 0.62 m;
diameter - 0.53 m.

The following items are included in the kit:

waste tray;
stainless steel skewers - 6 pcs.;
device-shelf for meat and vegetables;
electrical cord.

The weight of the furnace is 70 kg, its power is 1.9 kW. The device is powered by a network with a voltage of 220 V. The price of an electric tandoor is 60 thousand rubles.

Portable tandoor "Sarmat Nomad"

This type of furnace is characterized by compactness and ease of transportation.

Options:

height with cover - 0.63 m;
without cover - 0.4 m;
diameter - 0.43 m;
neck diameter - 0.18 m.

grate;
poker, scoop;
grating fasteners.

The unit weighs 50 kg and costs 12 thousand rubles.

Ceramic tandoor "Sarmat Premium Big"

Options:

height with cover - 1.05 m;
without cover - 0.7 m;
diameter - 0.6 m;
neck diameter - 0.22 m.

The kit includes the following items:

grate;
guide for skewers "sun";
stainless steel skewers - 8 pcs.;
poker, scoop;
grating fasteners.

Tandoor weighs 130 kg. Its price is 18.5 thousand rubles.

Platform for the unit device

If you plan to build a tandoor oven at your summer cottage, then first of all you need to decide.

Whatever the device, traditional Central Asian or modern portable, the best location considered to be the eastern part suburban area. outbuildings, cottages, fruit trees and shrubs should be at least 10 m from the selected site. It is desirable that the territory be extremely flat, since it is required to build a clay base for the furnace on it.

If necessary, the foundation for the platform can be deepened into the ground.

For the safety of the structure and the surroundings, the tandoor is located far from gas pipes and electrical wiring. The area around the unit must be cleared of leaves and rags.

As a rule, the tandoor is installed on the street, but it can also be placed under the roof or in the summer kitchen, providing the structure with a chimney.

A purchased unit is an expensive pleasure. However, you can make such a furnace from improvised materials yourself. To implement this idea, you need a minimum of time and effort.

clay aggregate

Masters of furnace affairs do not build tandoors, but mold them from clay. Special material for traditional ovens is of Akhangaran origin with good heat-retaining properties. To prevent the mixture from cracking at high temperatures, stove-makers mixed sheep or camel wool with it. The composition of the rock and its components is a secret of the old masters, which they carefully hide. Therefore, it is impossible to make a stove using traditional Asian technology on your own. The only way out is to experiment.

For a more complete picture, print out a drawing of a clay tandoor lined with bricks and use it during the construction of the equipment.

Below is a do-it-yourself device sculpting technology that you should adhere to:

Stove option that can be transported

For the construction of a portable type of tandoor, it is necessary to prepare the following elements:

floor pot for large flowers;
middle vessel;
small container with holes in the bottom;
metal disk with a hole in the middle (you can take the load from the bar);
decorative stones for flowers;
hacksaw.

The process of making a device with your own hands consists of several successive stages:

See the video for more details:

Brick tandoor

If desired, in a summer cottage, you can make a stationary brick oven with your own hands.

It will take more effort to build it than to build a portable clay device. It is required to prepare the following materials in advance:

fireclay brick;
furnace solution;
kaolin or;
concrete, sand, rebar;
wood frame template.

The order of the tandoor presented below will help when laying bricks.

Facts to be considered during installation:

Refractory bricks with clay mortar or a special kiln mix should form the basis of the interior of the kiln. From it are made under, arch and back wall. Inside, the device must be of a size that allows you to reach all parts of the oven with your hand.
It is customary to make the arch of the tandoor arched, which is a rather difficult task. Therefore, you can make a rectangular overlap. During its construction, metal bookmarks cannot be used, since metal and brick have different meaning coefficients of expansion under thermal action.
As a rule, the bar is laid on the edge, which helps to save heat. However, laying with a one-brick method is considered a more economical way. In any case, it is important to be able to handle the grinder in order to grind the material if necessary.
A plywood blank will help make the walls of the unit even. For the template, you need to pick up short bars commensurate with the diameter of the tandoor, a long product and a plastic piece of plywood. To make a template, attach to a long bar short products taking into account the decrease in the radius of the furnace walls. A sheet of wood-laminated board is fixed on top. Plywood blank is installed in the center of the base. With its help, bricks are laid in a circle.
In order for the laid out structure not to mow, each row should be checked for level and tied with wire, which is removed after the mortar has hardened.
In order to round off the tandoor oven with the brick-width method, the first bar is sawn by a grinder in the shape of a trapezoid. All subsequent products are cut on one side. If you lay the bars on the edge, then the rounding of the furnace occurs with the help of a template and saw the bricks from below.
To attach the skewers, a metal ring is installed, which is put on top of the structure. This element is made removable or attached with clay. Using a grinder, it is recommended to make cuts inside the oven, which will be required for laying skewers.

To make a brick tandoor with your own hands without any snags in the form of a misunderstanding of the sequence of actions, it is most convenient to divide the entire construction process into several stages:

Foundation erection. It is necessary to dig a hole with a diameter slightly larger than the diameter of the tandoor. A sand cushion 10 cm high is laid out at the bottom. For strength, the foundation is lined with reinforcing mesh and poured with concrete. The surface is leveled using a rule. The base dries within 1.5-2 weeks.

At the end of the third level, each next row must be narrowed until the neck becomes 0.5 m. This can be done by adjusting the slope of the brick by changing the thickness of the laid mortar or by trimming the bars with a grinder.
Covering the oven with chamotte clay. After the masonry is completed, the unit is coated on the outside with a thick layer of clay. Instead, the device can be overlaid with ordinary bricks. If traditional methods are followed, sheep's wool should be added to the mixture.
Tandoor firing works. After all the layers of the oven have dried out, it is necessary to proceed with the heat treatment. To do this, the device is heated in moderate mode, using small armfuls of firewood.
Decoration. In order for the heat not to leave the device, it can be overlaid with natural decorative stones. Another design method is as follows: install small pebbles between the bars into the seams. Homemade brick tandoor is required to be equipped with a lid and a blower damper.

Conclusion

cook delicious kebabs and cakes are possible without leaving your summer cottage. To build a tandoor, choose the type of device that you like, purchase materials and follow the order.