Do-it-yourself tandoor made of stone. Do-it-yourself tandoor: we make a simple brick tandoor. Video - Traditional tandoor: technology and curious facts

The history of the appearance of the tandoor goes far into the past. Its appearance solved the main problem in cooking - saving firewood and coal.

Modern tandoors can be stationary, portable, electric and gas.

If you study its manufacturing technology well, then in your summer cottage or on the territory of your own home you can build it yourself using various materials. A solid, durable tandoor can be made from a brick, and an ordinary, simple, portable one from a metal or plastic barrel.

In this article, I will consider in detail what types of tandoors are currently used and how they differ from each other.

Nature itself helped to solve the problem of cooking in the conditions of Central Asia: firstly, a very dry continental, one might say, “sunny” climate, and secondly, an abundance of natural material - loess (this is stone dust, literally crushed to a powder state), which has a number of unique properties:

It is a heat-resistant, breathable and durable material.
Loess has a high heat capacity and heat transfer, which means that it heats up quickly and gives off heat for a long time.
Loess is relatively easy to process, and when wet, it can be molded almost like plasticine.

It was from this wonderful material that the first tandoors began to be made. A dry and hot climate contributed to the simplification of the manufacturing technology of these furnaces.

The first simplest tandoors were earthen ones - a hole half a meter in diameter and about 35 cm deep was dug in the loess soil, and an air duct was arranged on the side. Then they began to dig holes in the form of a jug, which gave even more significant fuel savings - with this form, heat is concentrated in the center of the furnace chamber.

In Central Asia, stoves made of chamotte or kaolin clay, which are similar in properties to loess, have become widespread. Sand and chopped wool were added to the clay - as a result, the solution turned out to be very thick. The blank made from this solution was exposed to the sun for two weeks. Intense heat and very dry air actually created the conditions for low-temperature firing - this is how the famous Uzbek tandoors were created.

The tandoor has become widespread throughout the eastern region, because. allowed to significantly save firewood, in addition, it was easy to manufacture.

In those distant times, 3 types of tandoor appeared.

The third type was the portable tandoor, which became widespread in Greece and Japan.

It was shaped like an amphora or a cut egg. It was made from chamotte clay, apparently that is why it did not become as widespread as the classic types of tandoor, because chamotte clay is not everywhere.

It differs from ordinary clay in the presence of additives, which makes it resistant to high temperatures, but like ordinary clay, it still cracks under the influence of temperature.

That is why such portable tandoors were bound with strips of metal, which did not allow the clay to crack further. Such a tandoor was convenient in that it was not tied to a place, it was still made quite massive for better heat retention, but if it could always be rearranged to another place.

What is a tandoor and how to use it

Tandoor is a brazier oven with a special jug-shaped shape, which is intended for cooking.

Similar stoves appeared in Asia. The most widespread tandoors are in Armenia, Kazakhstan, Turkmenistan, Mongolia, Azerbaijan, Russia, Japan and Tajikistan.

According to their functional purpose, they are divided into devices designed for roasting vegetables, meat and for baking bread. The tandoor can be stationary - dug in the ground or folded in the form of a barrel of refractory clay, or small, portable, used at home.

Up to forty types of various dishes can be cooked in the tandoor. It can bake fish, chicken, vegetables, meat, fruits. He can also easily cope with the preparation of a goose, shank or ham.

In India, “chikentanduri” is made: according to a special technology, the chicken is cut into pieces, then sprinkled with plenty of salt and chili pepper, marinated for several hours in sauce and various spices and yogurt, and then cooked over high heat in a tandoor.

The modern tandoor is a universal oven that looks like a huge outlandish oriental jug, which has a top lid and a hole at the bottom for kindling.

Its cost is not high, so anyone can buy an oriental stove for a country house or cottage.

Cooking in a tandoor is not difficult, first you need to put coal or firewood into the oven for kindling. This can be done through a special hole or lay firewood through the top. After kindling firewood, it is worth waiting until the oven warms up to the maximum temperature, and you can start cooking. Skewers with strung pieces of meat are hung vertically in the tandoor, so they are fried evenly and quickly.

You can cook in it in any weather conditions. A picnic will not be spoiled even by rain, because the fire burns directly in the jug.

After the first ignition, it is necessary to gradually raise the temperature. Cooking in the tandoor is not so much due to the coals themselves, but due to the heat transfer from the walls of the jug.

This is the only way to ensure full frying, preserve the juiciness and aroma of dishes. Due to the fact that the skewers in the tandoor are located vertically, they do not need to be rotated. So you can chat with guests, and not sit near the barbecue.

The principle of operation of the tandoor is that the clay from which they are made, within an hour and a half, is well warmed up with the firewood employer, which we burn in the middle of the furnace.

The hearth in the tadyr can reach up to half a meter, so it is advisable not to place it close to flammable materials.

After the firewood has burned down, we take away the coal and the remains of the burned firewood with the help of an ash pan.

Having prepared the oven for cooking, we can check the readiness of the tandoor for use by throwing a small amount of flour on the side walls of the oven, if it burns, then the oven is too hot and the food may burn, if not, then we can safely bake meat, fish and flour dishes .

Having placed the dish in the middle of the oven, we close it hermetically with a lid, and we follow the preparation, as for the barbecue or barbecue.

If over time it cools down, then we can put the ash pan with hot coal under the tandoor again, which will increase the temperature inside the furnace.

Why is a tandoor better than a brazier:

The meat does not dry out, it turns out juicy.
There is no need to make sure that the barbecue does not burn.
You will receive the finished dish in 10 minutes.

Traditionally, the tandoor oven has the shape of a barrel or vase without a significant narrowing in the neck. The main material is ceramics and clay, the ceramic walls must retain heat, the cracks are covered with clay and the ceramic base is coated.

The foundation for a stationary tandoor is an earth embankment, and more often a brick one.

In some cases, anyone can build a tandoor with their own hands from brick, provided that the quality of the clay from which the brick is made is high, otherwise it will quickly crack and the oven will fall apart.

In addition, a hand-made tandoor is unlikely to have such qualities as one made in compliance with all technologies and the selection of clay of the required quality.

Tandoors differ in shape and purpose. There are for baking bread, there are for frying meat and vegetables, and there are those in which delicious cakes and samsa are baked.

The tandoor is similar in shape to a large clay thick-walled vase with a side hole and forged iron handles.

For greater strength and beauty, it is bound with metal hoops. It is installed on a special elevation, also made of clay or brick, the building is decorated with stucco, forging and national ornaments.

There are stationary tandoors, and there are also portable ones. They can be moved from place to place; For example, take with you to nature.

Depending on the choice of fuel, modern tandoors are divided into traditionally heated by wood, gas or electricity. The chamber should be as hot as possible.

The tandoor is warmed up with a blower with coal or wood, and in order not to cool down, the hole is closed with a special lid. After heating, soot is removed from the inside of the tandoor. The walls are wetted with water and salt so that the products do not stick, and after that the dish to be cooked is laid out.

Flat cakes are placed directly on the wall, and meat is placed in the lid, vertically, on skewers.

The walls of the tandoor have a very fast heat dissipation, so 10-15 minutes is enough to cook vegetable dishes, a chicken will take half an hour. And for the preparation of ruddy cakes, 4-5 minutes are enough.

Tandoor does not need to be fanned and sprinkled in order to avoid burning, as on a barbecue. You can not follow him at all, but go about your business, knowing that he will not overheat.

Taking care of the tandoor is very simple with the help of a scoop and a poker. A grate will also come in handy to improve traction.

It is advisable to store it in a closed place, and if the tandoor is located in a summer cottage, then it is covered from possible precipitation. Dampness and wet use can cause the clay to crack.

Depending on the time of year, the oven is heated differently.

In winter, it needs to be warmed up gradually. First, chips are burned, and after some time, when the walls warm up, the rest of the firewood is laid.
In the summer, you can flood the stove with all the wood at once. Birch, hornbeam or oak are most suitable for kindling, because they have a higher heat transfer coefficient.

Do not use fruit trees, as they have a specific smell when burned.

In terms of duration, the kindling of the tandoor takes place in different ways, depending on the size and temperature conditions of the environment. The larger the device itself, the longer it will take to warm it up. The lower the air temperature, the longer it will take.

Tandoor has several advantages:

economical consumption of firewood and coal;
optimal temperature inside;
ease of use and maintenance.

Disadvantages of the tandoor:

lack of a chimney;
the need to use fireproof gloves to avoid burns; soot deposits on the walls after firing firewood;
large weight, which makes transportation difficult; one opening for firewood and food.

Important! It is forbidden to kindle the tandoor in enclosed spaces.

The height of the flame above the tandoor when it is ignited can reach one and a half meters or more. Do not pour water on a hot tandoor. The tandoor can crack due to a large difference and then give irreparable cracks.

Do not allow children to approach the red-hot tandoor. The temperature inside the tandoor during its heating can reach 480 ° C, which causes a strong heating of its outer walls.

Varieties of tandoor

There are three types of ovens:

ground;
pit;
portable.

Speaking in general about such a stove, then in its appearance it is a ceramic hemisphere with a round hole. It is located on the top side.

You can place such a stove in the yard, using a clay platform as a base or below ground level.

Recently, portable tandoors have become quite popular. Their manufacture began to be practiced relatively recently. According to the principle of operation, they do not differ from traditional tandoors. We will talk about them in more detail later. High quality chamotte clay is used as the main material for the manufacture of a portable tandoor.

It is characterized by the following properties:

high heat capacity;
significant heat dissipation.

The lid, which closes the mouth of the stove, consists of two levels. In its appearance, it represents a construction of two parts: the lower large and the upper small.

Depending on the size of the furnace, the wall thickness can vary from 3 to 7 cm. To ensure the convenience of carrying the tandoor, its design has two forged metal handles located on the sides. To provide additional structural strength, it is pulled together by vertical and horizontal strips of metal.

The blower is located at the bottom of the structure. It is used to kindle the furnace and to extract coals. It is used for the vertical arrangement of skewers, which are fixed on special hooks.

The oven kit also includes the following accessories:

Grill nets, wire racks and baking sheets.
Skewers for vertical and horizontal loading.
Special attachments for poultry preparation.
Tongs.

Clay mobile tandoor is small in size and is used for cooking barbecue, bread and other dishes in summer cottages.

Such a stove looks like a small barrel, it should be installed on a non-combustible surface in order to avoid fire.

You can cook whatever your heart desires in it. And kebabs, which are obtained in the tandoor, will become your favorite dish.

Electric tandoor

An excellent option for use at home, in no way inferior to a classic oven. Cooking bread, vegetables, meat, fish and mushrooms is now possible in a city apartment.

A portable electric tandoor for giving is a kind of electric oven. New models are equipped not only with a heater, but also have a remote control, thanks to which it is possible to choose the most appropriate cooking mode for any product. Description of such models can be seen on the video on the Internet.

Such an electric tandoor is suitable for flatbread, samsa or barbecue. Its only drawback is the lack of a pleasant smoke flavor.

The electric tandoor is most convenient for making flatbreads, because. has a special shape - it expands immediately from the neck. The walls are less convex than those of its counterparts - it is convenient to sculpt and get cakes.

Electric tandoor can be used even in an apartment. It is powered by a conventional 220V outlet, the electricity consumption is small, so you can cook at least every day. Ideal for restaurants.

They appeared not so long ago, but have become a worthy alternative to classic wood-fired tandoors. This model is made of fireclay clay, has thick walls, which are heated by an electric heating element.

The main advantage of this model is that it can be used even in an apartment.

There is no combustion process, respectively, there is no emission of carbon dioxide. Heat is generated by electricity. Such a tandoor is especially easy to use in the kitchen of a restaurant if the establishment does not expose the cooking process to the public.

It heats up quickly enough, in addition, the device allows you to maintain the required temperature for a long time, especially if you have to cook in it all day.

All electrical elements are securely protected, so you can be sure of the quality of such a device. The electric tandoor cooks quickly enough, it is roomy, you can cook several products at once.

Of course, this model has a lot of advantages:

The high palatability of food is combined with the harmless nature of cooking in tonir, the process eliminates the formation of carcinogens that are detrimental to health.
The oven allows you to expand the range of dishes served at catering establishments, while the cooking period in the tandoor is within half an hour.
A classic stove burns less wood than a barbecue, and an electric tandoor greatly facilitates the operation process.
Electric tonir allows you to enjoy the taste of your favorite dishes without country trips, at home in modern apartments.
An electric oven does not require special skills to operate.
It is much more affordable in terms of pricing than a classic stove.
The furnace is made of environmentally friendly materials that do not emit harmful substances during operation.

Stationary tandoor

Such an oven can be installed in a country house or your country house, large enough and used for constant cooking.

The basis for it is a brick foundation. As in any tandoor, you can cook any dishes in such an oven, but with it, the volume of cooking is significantly increased due to the greater capacity.

For such models, a pipe is needed to supply air to the firewood when the lid is closed.

The main disadvantage is the complexity of implementation on your own, as certain skills are required. Wrong choice of design or materials can lead to a short period of use - this is the wrong temperature regime, leading to cracking of the surface. And this will undoubtedly affect the quality of the cooked food.

To make a real homemade Turkish tandoor, you will need fireclay clay, sand and an organic filler, which can be sheep or camel wool, and understanding how to use it is also useful.

White clay is the best choice, as the product will be as durable as possible. But the secret is not only in clay, an important factor is the skill and skills of the stove-maker.

Horizontal tandoor

These models have a weight of about 80 kg and are mainly used for cooking fish, meat or vegetable dishes on a baking sheet, and, of course, Uzbek flatbread seasoned with sesame seeds.

Such a clay oven should be installed on a base, the height of which will be 1 m, and the firebox should be in the form of a hemisphere or a chicken egg, located horizontally.

Before installation, a brick or stone base is prepared, as well as internal and external formwork. The formwork must be installed on the base and filled with clay concrete.

After that, the structure should dry out, which will take 7-10 days. The kiln is then fired. It is not necessary to equip such a product with a chimney.

The horizontal tandoor is used for baking lavash, tandoor cakes.

First, craftsmen make a clay jug with an average diameter of 1 meter and a length of 1.2 meters. Then he is given the necessary time to remove excess moisture from him and he will gain strength.

At the installation site of the tandoor, a platform is prepared in advance, which will later serve as a "stand". The platform must have the necessary strength to withstand the weight of the tandoor. It is installed in a supine position. After, it is fixed, lined with bricks and fired.

During the firing process, the clay is baked and gains strength. After firing, the tandoor is ready for work. If it is indoors, then you need to take care of the hood in advance.

The horizontal tandoor can be easily used as an Italian pizza oven. The cooking process is carried out not on coals, but due to the powerful heat transfer of the walls, which will ensure the speed and uniformity of roasting, and preserve the juiciness of the original product.

Gas tandoor

These models have become widely used and are the best option for a cafe or restaurant.

This is a metal structure in the shape of a cube with an earthenware jug inside, in which the products are laid.

The main difference between such tandoors and ordinary ones is the ability to use it indoors. The only condition is good ventilation.

Gas models are equipped with a temperature regulator, and a tray and stones are used for even heating. There is also an ignition failure control, a removable cover and piezo ignition.

Do-it-yourself tandoor technology

To create any kind of stationary tandoor (pit or ground), you will need a basic set of the following materials and tools:

cement, refined clay, fine sand;
refractory bricks and facing material (tiles, natural stone, etc.);
metal grate (slotted) grate and masonry mesh;
containers for mixing clay mass and cement-sand mortar;
trowel, shovel, building level, grinder, buckets.

Depending on the tandoor option chosen, other tools may be needed.

Construction of an earthen (pit) tandoor

First you need to prepare a hole. To do this, clay is thoroughly mixed with gravel or fine fireclay. The dimensions of the pit should vary between 50 cm (depth) and 35-40 cm (diameter). The quality of the clay should be the highest in terms of elasticity. Clay must withstand very high temperatures.

Clay bricks of 30 cm are laid at the bottom. The walls are also lined with such bricks.

At the bottom, gaps are left for two holes. These holes will increase heat transfer and improve the quality of the furnace in the furnace. Such a tandoor is considered the most ancient. It retains heat better and food cooks faster.

The pit Uzbek stove is assembled according to the following principle:

Choosing the right place.
Preparation of a pit for a tandoor - the depth is calculated based on the height of the furnace itself (usually 1.25 m) plus the thickness of the foundation (an average of 17.0 cm). The foundation (bottom) is laid out from one layer of fireclay bricks.
Laying the first row of refractory bricks with the obligatory formation of a gap for connecting the air supply path.
The device of the air pipe - to the prepared foundation, the end of the asbestos-cement pipe is placed in the left gap of the first row of bricks. All cracks between the bricks and the pipe are carefully covered with a cement-sand mixture. Of course, the pipe must be inclined (angle 45 degrees) so that its second end rises above the ground.
Next, the construction of the furnace is carried out by analogy with the above-ground tandoor.
From the inside, the masonry is covered with a thick, plastic clay mass.
Outside, the bricks must be coated with a cement-sand mixture and the structure is left to dry.
The final stage will be filling the free space on the sides of the furnace with soil cleared of stones. The soil should be compacted tightly, and on top, the area around the neck, pour concrete or make masonry from paving slabs.
Once all the fixing and insulating compounds have dried, you can start the tandoor firing process.

Construction of a ground tandoor

The ground tandoor is more simple.

For him, you need a ready-made matrix of the furnace device, resembling a large egg.

This "egg" deepens into the ground, leaving a neck on the surface with a strip of 4-10 cm.

Under the "egg" an air vent is constructed that goes to the surface of the earth.

Ground tandoor can be placed parallel to the ground. In this position, it is very similar to a traditional Russian stove, but without a chimney.

The construction of a vertical structure (height 1.27–1.35 m) consists of the following sequence of stages:

Selection and preparation of a site for the construction of a tandoor - the site must be flat, solid and preferably with a canopy.
Arrangement of a high-quality foundation that can withstand the mass of the furnace. It is necessary to dig a hole of sufficient size and depth in the ground.
Place a "cushion" of sand and medium-sized crushed stone on the bottom of the recess, and then pour the concrete solution. As a rule, a concrete base is made with a thickness of 15.5-20.0 cm. If a foundation is made that exceeds the ground level, then it is necessary to build an appropriate formwork from plywood strips or boards.
Wait for the concrete pour to set. A fifteen-centimeter foundation in dry weather hardens in a couple of days.
On the foundation site, a regular circle with a diameter of 1.0 meters is outlined.
An ideally even first row is laid out of refractory bricks, in which there should be a “window” for the intake of air necessary for burning fuel.
The next brick row is laid with a half shift (for greater strength and stability), around the entire circumference, without any gaps.
On the created second brick row, a grate is placed and the laying continues. Up to about the eighth row, the construction of the structure is carried out strictly vertically.
Subsequent rows are neatly stacked with a 0.5 cm offset inward, as it is necessary to form a domed narrowing.
The brickwork is completed at a height where the top hole narrows to a 50.0 cm diameter (for a 1.0 meter base).
After laying the brick (it is possible immediately), the body is coated from the inside with a clay mass, which is prepared immediately before application. The consistency of the clay composition should be similar to thick sour cream.
Having finished uniform coating, it is necessary to leave the oven for passive drying.
Upon completion of complete drying, fill the tandoor with a well-burning mixture (brushwood, dry straw and wood shavings) and set it on fire. This procedure will harden the clay coating and make the oven completely ready for further use.
After waiting for cooling, it is necessary to overlay the structure with a second (outer) layer of brick, observing the exact verticality.

Building a typical Asian stove on a plot or in your own yard is not an easy task. Only if you follow the step-by-step instructions, you can build a durable, reliable unit.

When the applied cement-sand mortar has firmly set, the gap between the furnace and the outer masonry is filled with a thick mixture of clay, sand, expanded clay and water. Here cement can be used instead of clay.

If your oven has already dried up, then first you need to heat it with paper, thus increasing the firing temperature.

When the oven is ready, you can decorate the structure by coating it with clay. In the east, it is traditionally customary to decorate the tandoor with mosaics and ceramic tiles.

How to make a tandoor from metal (metal barrel)

In order to arrange holidays of oriental cuisine in the country, it is not necessary to go to Samarkand for a real Uzbek stove. If authenticity is not important for you, you can make a stationary tandoor with your own hands - for example, from a metal barrel.

A homemade metal brazier is the easiest option. This will require an iron barrel with a volume of 200 liters, brick, kaolin clay.

The algorithm of actions is as follows:

Cut off the top wall with a grinder and rinse the barrel thoroughly. This will be the frame for the brazier. It must be placed on a cement foundation so that the heat does not go into the ground.
At the bottom, using the same grinder, make a hole for the blower. The lid will be a brick cut along a wedge.
Lay refractory bricks along the inner walls. If you are tormented by vague doubts that they will not be enough, it is better to lay them out vertically. For bonding, use only clay or a special oven mixture, you can buy it at a building materials store.
Coat the finished tandoor outside and inside with clay, otherwise the food will have a metallic taste, and leave to dry for several days.
The lid can be made from a thick sheet of plywood. It should close the brazier very tightly.
Before firing, the barrel can be painted, overlaid with natural stone or decorative bricks. Pour sand or salt into the gap between the wall and the barrel, this is necessary for better heat retention.
The dried tandoor must be burned. To do this, its walls are smeared with cottonseed or other vegetable oil and sprinkled with water. The temperature is raised very slowly: first they heat it with paper and only then put firewood and coal. Roasting continues for 5-6 hours.

There is an easier way to make a tandoor from a metal barrel:

Inside the barrel, clearly in the center, a piece of a large-diameter iron pipe is installed.
The space remaining between the walls of the barrel and the pipe must be filled with expanded clay, slag or broken refractory bricks.
The disadvantage of this method of making a tandoor is that the temperature inside the barrel is much lower than when using a ceramic tandoor.

There is another easy way to make a stationary tandoor with your own hands.

This will require a large terracotta pot and a pipe. It can be bought at any building hypermarket.
Dig a hole in the ground with a depth of 50 cm and a diameter of 35 cm. These are approximate dimensions, be guided by the parameters of the pot, it should rise 5-7 cm above the ground.
At the bottom of the pot, cut a hole corresponding to the diameter of the pipe. It is installed diagonally, so that one end fits the pot and the other is outside. It will blow.
Coat the inner walls with a thick layer of kaolin clay and leave to dry. Then you need to burn the oven.
The lid is cut out according to the diameter of the pot from thick plywood. It should fit snugly around the edges.

And a few more important tips from experienced craftsmen.

First, be sure to check the weather forecast before proceeding with the construction of the tandoor. If the weather is dry and hot, making a tandoor from a barrel or pot will take you only 3-4 days. In the rain, nothing will come of it, only in vain will you translate materials and time.
Secondly, the stove must dry under a canopy so that precipitation and direct sunlight do not fall on it, otherwise the walls will become covered with cracks.
Thirdly, it is better to use apple and cherry wood for firing, the smoke from them will be pleasant and fragrant. In no case do not take spruce firewood, then the stove will smell like resin.

Tandoor from a wooden or plastic barrel

The simplest do-it-yourself tandoor can be made on the basis of an ordinary barrel, and both wooden and plastic empty containers will fit.

One of the most common among them is the construction of a tandoor using a wooden barrel.

Here you will need a little skill in working with clay, but there will be no particular difficulties in the assembly process. To make a tandoor from a barrel with your own hands, you first need to choose a suitable empty container. It should be small. It is desirable that her hoops be loosely fitted.

From the inside, the barrel should be soaked with refined sunflower oil, and then left overnight. Then you need to prepare a solution consisting of fireclay clay, sand and sheep's wool (1: 2: 0.05). Sheep wool is used for reinforcement. The solution should be thick.

Using the resulting solution, it is necessary to mold the body of the tandoor along the inner surface of the barrel. Then the solution should be smoothed and left to dry for a week. For drying it is recommended to use incandescent lamps.

After that, the hoops can be dismantled, and the barrel can be disassembled. Then the product must be subjected to secondary firing. On this, a self-made budget tandoor can be considered completely ready for operation.

There is an even more budgetary option for building a tandoor with your own hands - you can take a plastic barrel as a basis.

To do this, you need a plastic container of a classic shape.

It must be filled with water, after which it will slightly increase in size.

The outer surface of the barrel should be coated with a solution prepared from fireclay clay and sand. It must be tamped, smoothed down until the contour of the furnace is formed.

After that, the product must be dried for a week. Then the water should be drained. The barrel will shrink, so it can be easily removed from the new tandoor.

A cauldron for cooking pilaf and other dishes can also be placed on top of the resulting oven, but for this it is necessary to adjust the crown to the volume of the cauldron and coat it with clay.

Equipment for the tandoor: the required minimum

The set of components is determined by three factors: what kind of tandoor do you have, how often do you use it and what are you going to cook on it. First you need to take care of safety: the oven itself and the cook.

Stand.

If you have a portable tandoor without legs, then you can’t put it directly on the ground - moisture will get to the bottom and the brazier will split in half.

Case for tandoor.

When you are not using the stove, its walls must be protected from precipitation, moist air and dirt with a special water and dust-repellent cover.

There is also a thermal cover. It protects the oven from sudden changes in temperature. In addition, you do not have to wait until the camping tandoor has completely cooled down: pack it up and get on the road.

Thermal protection.

The operating temperature of the brazier is from 250ºС to 400ºС. Ordinary potholders and quilted mittens are useless here. If you cook without a thermal apron, you risk serious burns. Long tandoor gloves are made of heat-resistant material to protect hands up to the elbows.

Now let's talk about cooking accessories.

The basic kit includes:

skewer;
a device for hanging them;
herringbone (this is such a frying pan with metal pins for stringing);
multi-tiered lattice;
whatnot.

Skewers and herringbone are designed for roasting pieces of meat, poultry and vegetables.

On the grill, you can fry a kebab with herbs and make a fish in a cheese coat. If you want to cook several dishes at once, use the grate: put vegetables at the bottom, and meat at the top, dinner will turn out - you will lick your fingers.

If you are going to cook a lot and in a variety of ways, then it is worth spending money on additional accessories for the tandoor, and then you can open a whole restaurant of Central Asian cuisine.

What you may need:

a large hook - for a leg of lamb;
special grill mesh - for fish;
attachment for poultry - if you like to bake whole chickens;
cauldron - for pilaf, shurpa, broth, fish soup, lagman, domlama;
cast-iron ducklings, grill pans, pots for poultry, stews, preparation of sauces, vegetable caviar;
ceramic circle for baking cakes, samsa, pizza, whites, pies;
in addition, you need a stand for the lid, for a cauldron and other utensils, suitable in diameter, as well as a hanging tray for collecting fat.

A tandoor skewer with a holder is convenient because you do not need to rack your brains on how to hang it.

Chains are necessary for hanging cauldrons and bowlers.

Grids allow you to cook dishes that require horizontal placement in the oven.

Shelves are indispensable if a large company has gathered. In 10 minutes you will prepare many servings or different dishes, for example, if one of the guests does not eat meat.

If you have golden hands, have the necessary materials and tools, then most of the devices for the brazier can be made independently.

Tandoor installation: how to choose the right place

A stationary tandoor of ordinary sizes can weigh more than 300 kg, so you need to immediately put it in the right place, then you won’t be able to move it.

When choosing a location, consider the following:

The operating temperature of the furnace is 400ºС. Wooden buildings and trees should be at a distance of about 3 meters from the tandoor.
It is desirable that the living quarters are also far enough away so that the smoke does not interfere. The only exceptions are earthen tandoors, the smoke from them is removed through a pipe.
Eastern brazier does not "like" precipitation and sudden changes in temperature. Above it should immediately make a protective canopy.
Ideally, if the arrangement of the recreation area can be started with the installation of a tandoor. Then you can build a comfortable brick gazebo with a canopy, taking into account all safety rules.

The process of making bread (cakes) in the tandoor

Modern tandoors are made low - half the height of a person, so that the baker can work comfortably and safely.

Flatbread in the tandoor is a Central Asian dish, but people of all nationalities love it, because this bread turns out to be soft, fluffy and tasty.

Baking bread and cooking other food does not take place on an open fire, but on hot walls inside the oven due to their high temperature and uniform heat transfer.

Before baking, a fire is made at the bottom of the tandoor. The ideal fuel is camel thorn and dry cotton stalks, which give a strong heat, but it can also be firewood from non-coniferous trees or coal. When the fire burns out, and the walls blaze with heat, they stop heating, and the coals are raked into the center of the tandoor, where they keep the heat for a long time.

Pieces of dough are planted on the walls using a special pillow cut to the size of the cake. Do this in mittens up to the elbow, so as not to burn your hands.

Experienced bakers throw dough on the walls without tools. You need to throw it skillfully so that it flattens out, becomes like a pancake and holds firmly on a vertical surface.

While the cakes are baking, they are sprinkled with water. The resulting steam is involved in the cooking process, giving products a shine and increasing their volume.

Gradually, the cakes are covered with a blush.

You have to be a great master not to miss the moment and take them out of the tandoor in time. This cannot be done with a bare hand because of the intense heat: bread is taken out in a mitten using a special hook or ladle. And now a pile of ruddy cakes spreading a delicious aroma lies on a plate.

Inventory needed for baking Tatar cakes:

Basins for kneading dough (copper, enameled, pottery poured).
Sieves - different types, for myka (rare, medium, frequent).
Board round with a diameter of 30-35 cm for cutting cakes.
A round board with a handle for cutting dough for all flour dishes, 25 cm wide and 1 m long with a support leg.
Long thin rock.
Chekich is a tool for drawing patterns on cakes. Chekich is made from a fruit tree, cut out with a cone or a hemispherical shape with a handle.
The base of the chekich is trimmed with hatless nails in rows.
Engicha - a large mitten worn on the right hand up to the elbow when planting cakes and removing the finished product (if necessary). Engicha protects the hand from burns.

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 oven. 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:

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How to make a tandoor from oven bricks

Today I will tell you how I realized my old idea to make a tandoor.

The tandoor was originally sculpted from special clay, which was mined in one single place, mixed with sheep's wool, and then a huge jug was molded from this mixture (let's call it that). They cooked not only cakes and samsa in them, they fried meat in it, which in the end had an excellent taste, as for me, shish kebab is no longer close by.

I did not go so deeply into the primary sources and decided to make it out of brick. Because the main task of the “jug” is to retain heat, the brick copes with this perfectly. Closer to the topic...

Design

Like many things on my site, I designed the tandoor in a computer program.

The result should be the following

As you can see, the product is not a simple shape, and to build it with a brick shape, you need to work.

It consists of:

Base(foundation)
platform with channels
3 “rings” refractory bricks
lid with thermometer
suspension

In order to bring the project to life, it was necessary to bring the bricks into shape with the necessary angles and sizes, and the program helped me with this.

In it, I calculated these parameters.

It was not difficult with the bottom two rings, it was necessary to cut off 2 faces in them so that they fit together precisely with planes, and not with corners. And with the top ring it was more difficult. It was necessary to create a truncated cone, again for joining bricks with planes. The figure below indicates in red what needs to be cut off.

Base for tandoor (foundation)

I did not plan to make it a grandiose structure, everything was just ...

I made a recess in the ground of a round shape with a diameter of 2 meters and a depth of 25 cm.

Waterproofed all around. He fell asleep about 10 cm of crushed stone, then about 5-7 cm of sand, moistened it with water from a watering can and tamped it down. Laid the mesh for the bundle. Then concrete was mixed and poured.

The next day, I ironed the surface to give it a perfectly flat surface and strengthen the top layer of concrete.

brick processing

This is the most painstaking process and quite dusty. The edges were cut with a grinder with a dry concrete disk. In the photo there are bricks for the upper ring.

All corners of the brick were also processed, so it looks more aesthetically pleasing.

Bricklaying

For masonry, a refractory mixture based on fireclay clay was used. It is diluted with water, kneaded to a certain state and infused. The peculiarity is that after it has been infused, it is impossible to add water (according to the instructions), so you need not make a mistake with the amount of water.

2 rows of bricks were laid out - a platform with channels, a blower.

Next, using a pattern for laying bricks in a circle, 2 “jug” rings were laid out. The template is made in the shape of an inverted letter “G” with a hole that is put on the pin in the center of the platform and then it determines the radius of the laying of the rings.

At the end of the masonry, all three rings were pulled together. The lower rings are die-cut, the upper ones are aluminum wire.

According to the instructions for the refractory mixture, you need to wait 2 weeks and do not heat.

Lid

The lid was made of wood. Built-in thermometer. In the photo, the temperature for the bookmark.

On the land, which to this day is used by many peoples, using it to prepare their national dishes. The simplicity of its construction and functionality is amazing. Therefore, if you want to make a tandoor with your own hands, our master class will help you with this.

Preparation for work, necessary materials and tools

To build a tandoor, you will need the following consumables:

Name of consumables and building materials	Quantity	Price, u. e.
Sand and gravel	150 kg	10
Cement brand M400	50 kg	6,2
Grid for masonry with a cell of 5 cm (for an area of 1 sq. M)	2 pcs.	3
Refractory (chamotte brick)	50 pcs.	30
asbestos fiber	5 kg	6
Water-based, acrylic, fireproof paint	1 l	5
Fireproof masonry mix	20 kg	4
Fiberglass fittings Ø 6 mm	15 m	3
Steel wire Ø 3 mm (the main requirement for it is that it should easily bend when twisting)	15 m	5,8
Total		73

To work, you will need the following tool:

container for mixing building mixtures (concrete, mortar, facing mixture);
plastering rule;
spatula (width 12 cm);
paint brush (width 10 cm);
grinder with a cutting diamond wheel for ceramics.

Making the foundation for the tandoor

Despite the fact that the tandoor is a light oven structure, it will be installed in the open air, therefore, a solid foundation is needed under it.

First, determine the type of soil, if you have heaving, heavy (clay, loamy or lowland) soils, then they need to cast a reinforced foundation. A columnar foundation will solve this problem. If the soil is light (sandy loam, sand or soddy-podzolic), then you can simply cast a monolithic concrete slab.

The base of a standard tandoor is 100x100 cm, the thickness of a monolithic foundation slab for such a structure is 10 cm. Along its perimeter, we select soil to a depth of 15 cm, at the corners of the slab we make recesses to a depth of at least 70 cm and a diameter of 12-15 cm.

We reinforce the resulting holes (we recommend fiberglass reinforcement with a diameter of 6 mm, connected by a quadrilateral as a reinforcing rod), and fill it with concrete. Concrete is prepared in a ratio of 3: 1: 1 - one part of gravel (with a fraction diameter of not more than 1 cm) and one part of cement grade not lower than PC 400 are taken for three parts of sand. The consistency of the batch should resemble thick sour cream (porous formations form in a more liquid , and a thicker one will not fill all the voids).

We fill the recesses above the level of the bottom of the pit by 5 cm. This can be done using a formwork 5 cm high laid on the bottom. To simplify the formwork, you can use a container tape, folding it into a ring or any similar material.

After that, we pour sand at the bottom of the pit, which will play the role of a damper cushion. The height of the sand layer should not be higher than the recess molds. Then we spill the sand abundantly with water so that there are no cavities in it, and we lay the formwork for a monolithic slab on top.

As a formwork, we use an edged roofing board 15 cm wide (10 cm in the ground and 5 above the ground). We lay a reinforcing mesh on the sand cushion (ideally, if you fix it 5 cm from the level of the sand cushion). Be sure to level everything with a level and then fill it with concrete.

Concrete sets for at least 72 hours, during which time we will prepare a rule and bricks of a certain shape.

Masonry base tandoor

As the main building material for the tandoor, we will use refractory (fireclay) bricks. It is dense enough not to adsorb moisture on itself at the moment of temperature difference, and, as a result, practically does not collapse under the influence of seasonal temperature fluctuations.

The base of the tandoor is a circle; in order to form it, we draw a circle along the pattern (diameter 75 cm). Then we lay out the bricks, numbering them in order so as not to get confused, and using a cutting wheel, carefully cut off everything superfluous from each brick.

We lay roofing material on a concrete base for waterproofing from groundwater.

As a connecting solution, we use a refractory oven mixture for fireclay bricks (sold in any specialized store). The usual clay-sand mixture cannot be used, because it:

cracks quickly due to temperature changes;
does not form a rigid coupling with fireclay bricks.

The mixture is thoroughly kneaded and then applied with a spatula to the roofing material. On top of the mixture lay out the scraps of bricks, according to their numbering.

Making a "rule" for the tandoor

Now we make a rule for laying walls, as indicated in the photo above. According to tradition, the width of the base of the tandoor should be equal to its height, while the neck should be 1/3 less than the base.

Therefore, we collect the rule of the following sizes:

pole height - 1 m;
base length 30 cm, second level 25 cm and third level 20 cm;
step between guides 25 cm;
a piece of plywood was used as a template for a vertical wall (you can use a lamella from the bed on which the mattress is placed).

We raise the walls of the tandoor

All bricks are stacked upright. Therefore, the strength of the installation of the first row is very important for the whole work.

We put the bricks on the base of the tandoor, put the inner edge close, and coat the seam with mortar.

After the first row is laid out, we tighten it with steel wire. We twist its ends and hide it in the seam between the bricks (the wire will remain on the tandoor).

Lay out the second row in the same way. However, starting from the second row, the bricks will have to be cut (through one) into a wedge.

At the same time, we also lay the inner end faces as tightly as possible, and thoroughly coat the outer faces with a solution.

After the third row has been brought out, we begin to plaster the tandoor with an oven mixture.

The total layer of plaster over the tandoor should be at least 10 mm. We form the upper edge in the form of a roller.

After the solution layer dries (at this time the tandoor should be covered with a cellophane film from rain and shaded so that it does not dry out from direct sunlight), we cover it with acrylic refractory paint, although it is customary to whitewash the tandoor in the East.

As the solution dries out completely (not earlier than after 72 hours), the interior of the tandoor is cleaned of sagging, dirt, etc. - this is best done with a hard broom.

Tandoor is ready. You can fry cakes and treat guests.

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 the black coals of meat, but a delicious flatbread 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 setting is 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 is a modern type of oven that has iron handles for carrying. Small in size, in the form of a barrel with a lid, it successfully replaces the usual for us brazier .

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.

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.

We have prepared for you step-by-step instructions for building 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 to remove excess water, but make sure that the mixture remains wet. 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 treat the walls from the inside with sunflower oil. Give it 12 hours to soak, and the tandoor mold is ready.

Please note that both clay and barrel we must start preparing 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.