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:

1. Hardwood firewood is loaded up to 1/5-1/4 of the furnace volume. Conifers are not recommended because of the high resin content.
2. 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.
3. 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.
4. 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 created for the fastest cooking from the radiation of smoldering coals 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, camel thorn, and saxaul are used.

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 construction. 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 obtain a rounded container of large diameter from it. 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:

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

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:

1. 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.
2. 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 the fact that they cannot be built with a high level of groundwater, 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.

Juice and fat flowing from meat dishes 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 with 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 case is made of metal with a ceramic coating on the inside.

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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Brazier, barbecue, grill - you will not surprise anyone with these cooking devices, because they are in almost every country house. Tandoor is an exotic oven for our country, in which it is a pleasure to cook delicious dishes. Making a tandoor with your own hands, drawings and photos, step-by-step instructions - will help the summer resident to fold the stove and save the family budget.

How to make a tandoor with your own hands, video

Asian peoples have been preparing food in the tandoor for many centuries. It is designed for baking delicious bread, baked meat, fish, vegetables and more. The advantage of the oven is that all dishes are tasty, the food is evenly fried, remains juicy and retains all the useful properties. The tandoor has a simple design, so any owner of a country house can fold it with his own hands.

After pouring the foundation, proceed to the laying of refractory bricks

In simple terms, a tandoor is a brick oven in the form of a hollow vessel with a wide base and a narrowed neck. Through the hole at the top of the tandoor, firewood and food for cooking are put into the oven. At the base there is a small window that serves as a blower. A damper is also installed there, with which you can easily adjust the level of thrust.

Tandoor is made of clay - a natural material that does not emit any harmful substances when heated. The disadvantage of clay is that it quickly heats up and cools down. To keep the heat in the oven, it must be additionally insulated. Along the perimeter, the furnace is lined with refractory bricks so that the shape of a vessel rounded up is obtained. So that there is no air gap between the brickwork and the walls of the brazier, this space is covered with clay or sand.

We offer you to watch a video about the principle of operation of the tandoor:

Due to the thick walls and special shape, the tandoor quickly gains temperature and the heat lasts for several hours. Asian housewives have adapted to simultaneously bake bread, bake meat and cook the first course.

In the manufacture of tandoor, ancient craftsmen used special clay, which has high thermal insulation properties. To prevent the tandoor from cracking due to high temperature, natural wool was mixed into the clay. Modern tandoors are made a little differently, since all the ancient secrets have remained undiscovered and many details of the correct modeling of the furnace are unknown.

Wooden template makes brick laying easier

There are various technologies for making tandoor. For example, you can buy a ceramic tandoor. It can be stationary or portable. It is very convenient to cook delicious dishes in it, as the special composition of ceramics also retains heat well and the dishes remain fried and juicy. However, the disadvantage of ceramic tandoor is its high price.

The main material of the classic oven is white clay containing kaolin. The material has high refractory properties and poor ductility. These are the ideal characteristics of the material for the manufacture of high-quality tandoor. White clay is used to make porcelain, ceramics and refractory bricks. Powdered dry kaolin can be purchased from wholesale and retail suppliers of building materials. The average price per ton is about $100. The main problem faced by craftsmen who make the oven on their own is the cracking of the oven during prolonged drying. Therefore, only professionals take up the work.

We offer you to learn how to make a tandoor with your own hands according to a drawing from oven bricks. Step by step instructions include the following steps:

Tandoor device

1. Purchase of materials. The builder will need to buy refractory bricks, special oven mixture, concrete, white clay, sand, rebar.
2. Foundation pouring. The pit is dug round, with a diameter of about 120 cm. The depth of the pit is about 20 cm. The first 10 cm are covered with sand. A mesh is made of reinforcement, which is installed on supports, as shown in the photo. A concrete solution 10 cm thick is poured.
3. Bricklaying. The diameter of the furnace is traditionally equal to its height. If the width of the base is 100 cm, then the height should be the same, and the neck should be 3 times smaller. To lay out a brick in the shape of an oven, you need to make a wooden template, as shown in the photo. When laying, a special refractory mixture is used, but it is important to leave a hole for installing a blower. According to the template, 4 rows of bricks are laid. For greater strength, the first and second row can be pulled together with steel wire.
4. Finishing work. Brickwork should be coated with a 5 cm layer of clay. The top edge must be made oval. Craftsmen usually line the tandoor with stone, ceramic tiles, or simply paint the outside with refractory paint.
5. Burning. After completion of all work, the tandoor is left to dry. At this time, the structure is covered with a film and protected from the sun and rain. After drying, the product is gradually heated, lighting a fire inside. The product is then allowed to cool.

Video about the first firing of the tandoor:

To make the tandoor beautifully folded, it is recommended to build a template in advance. It is very convenient to use it. The base is installed in the center of the future furnace and is displaced during masonry. The wooden template is made as follows:

• base height - 100 cm;
• the length of the lower crossbar is 30 cm, the middle one is 25 cm, the last one is 20 cm;
• plywood is attached to the crossbars, as shown in the photo.

The resulting pattern can be used when laying a brick oven. The rows will be equal, and the work will be done easily and quickly.

Video about making a tandoor with your own hands from brick:

Do-it-yourself tandoor, drawings and photos, step-by-step instructions for making a structure - this is what will allow even a novice builder to easily cope with the construction of a structure. Thanks to this, he will be able to save a lot of money and enjoy healthy food cooked in the bosom of nature.

One of the most ancient ovens known to mankind, the tandoor, not only still lives, but is also the main element for preparing dishes of the national cuisine of many eastern peoples. They say that his homeland is Mesopotamia and he was originally called "tinuru". Tandoor is easy to make with your own hands, and it is extremely economical. With the same amount of fuel (firewood, brushwood, dry cow cakes), you can cook several times more food than in any other device. It is understandable: there is no our taiga in these countries. On this, we will interrupt the historical digression, and proceed to the independent manufacture of the tandoor.

Making a tandoor from clay with your own hands step by step

It is clear that the clay of the Russian hinterland differs in its composition from the Uzbek "living clay", but we can use some working methods and materials.

To begin with, consider the scheme of a simple tandoor. This tandoor is located above the surface of the earth. It is easier to make it, and besides, it will allow us to somewhat modernize the scheme of the ancient furnace by arranging a blower, which makes it possible to speed up the process of processing firewood into coals, which we need for the normal operation of the tandoor. True, in our first example, we use the materials closest to the proto-furnace, while we will consider brick options below.

And the rest is close to the diagram shown above. And we start with the foundation, or rather, the foundation for the tandoor. Since it will be clay with us, we need to think more about the strength of its lower part than about the serious bearing capacity that is needed for the brick version of this furnace.

1. Foundation

We tear out a small groove in the form of a donut in the ground of the desired diameter in order to put the boulders into it that form the base of the furnace.

The gaps between them can be filled with a cement-sand mortar, or you can simply sprinkle it with sand, which we also distribute in an even layer of 10-15 cm inside the formed depression. This will be the basis of our tandoor.

Sand, among other things, will play the role of drainage, removing excess moisture from our clay structure. And he is an excellent heat accumulator. After all, all the work of the tandoor is based on the action of the heat accumulated by the stove from the burned-out fuel during cooking. Having leveled the top of the sand cushion, lay fireclay bricks on it strictly according to the level, as shown in the photo.

This completes the preparation of the base for the clay tandoor. Fireclay brick is almost the only modern material that we use when building a clay tandoor with our own hands. Although no. In a trifle there will be something else, why it would be clearly stupid to refuse. But, if you want to comply with the traditions as much as possible, then instead of fireclay bricks, make a multilayer clay platform, reinforced in the lower layers with intertwined branches, and in the upper layers with camel or sheep hair, which can be safely replaced with horsehair.

Remember that the clay for the solution must be prepared. It is better to take frozen clay for this, which has lain on the surface for at least one winter. Carefully sift or push it through a sieve to get rid of lumps, soak with water for 2-3 days. In the process, carefully knead the clay with your hands or feet. At the final stage, knead the wool into it. At worst, you can use a long basalt fiber, it will not melt. You can add up to 2 parts fine river sand. More precisely, the composition of the solution will not tell anyone. Need to try. Too much depends on the quality of the clay. From it you need to make either rollers 6-7 cm thick, or strips of the same thickness, or balls of the same diameter and, if possible, withstand a couple of days in a cold, not dry room.

2. Walls

From thick, preferably moisture-resistant (waxed) cardboard, make a cone, as shown in the photo below.

In the lower part, it is necessary that the diameter of the truncated cone be 50 - 60 cm, and in the upper part - 35 - 40 cm. Having installed it strictly in the center of the base, gradually, without much effort, begin to cover with clay mortar.

So that the cardboard cone does not deform during the process of laying out the tandoor, sand is poured inside to compensate for the pressure from the outside.

When the walls of your tandoor rise to a height of 70 - 75 cm, form a hemisphere from moistened sand, as shown in the photo, wrap it around it with wet newspapers and report clay mortar on this model.

Thus, you will form the upper form of the tandoor, which allows you to rationally use the internal heat.

Somewhere on the second day, when the clay has set sufficiently, but has not yet hardened, cut off the top. To mark the cut, you can use a bucket of a suitable diameter.

Do not forget to form a blower window with dimensions of approximately 15 x 15 cm. And if you manage to fashion a suitable clay door with a metal handle built into it for this window, then your furnace will subsequently work even more efficiently.

After a week, take out the sand and cardboard cone, and leave the tandoor to dry for about a week, or even two, and only after that you can make the first firebox. Yes, make sure that before all these procedures, possible precipitation does not spoil your work. In fact, fireboxes need to be made at least 3, in the intervals between them, sealing cracks that may have appeared with clay mortar, bringing the amount of sand in it to a ratio of 1: 4, 1: 5. With the same solution, with moisture, we process the inner surface of the tandoor .

Important! Before the last test furnace, coat the inside of the furnace with vegetable oil. Having burned out, it will prepare the surface for frying cakes and other dishes on the walls of the tandoor. And before directly attaching the cakes to the wall of the tandoor, it is moistened.

3. Nuances of manufacturing

1. Insulate it additionally, increasing efficiency. This can be done with the same clay mortar, but with the addition of straw or sawdust.
2. Plaster the outside of the stove with something modern, designed for outdoor use, using plaster mesh and (optionally) dyes. Make an intermediate clay-sand mortar with a steel mesh and finish it already. This will not only give an attractive appearance to your tandoor, but will also prolong its life for many years.
3. Make a cover, you can use the same clay, or you can just use a metal one, preferably insulating it on top with a non-combustible material. This will allow you to diversify your tandoor menu even more, turning the oven almost into an oven.

Do-it-yourself brick tandoor

If you have neither the time nor the desire to bother with a traditional tandoor, consider a more modern version of it - a brick tandoor. Done right, he is not much inferior to his older brother.

Since brick is not a light material, the foundation of this structure needs a more massive one. It hardly makes sense to lay it to the freezing depth, but we would recommend to provide for 15-20 centimeters of crushed stone and approximately the same amount of sand. Given the hydrophilicity of concrete and brick, such drainage will not be superfluous.

Calculate the diameter of the base by first placing the bricks on a flat area, based on the internal size of the tandoor - from 40 to 65 - 70 cm. Make the diameter of the foundation 10 - 20 centimeters larger, depending on what the outer contour will be. The top of the concrete base must be strictly horizontal.

Next, make a template in which the inner diameter of the tandoor is repeated to the height of 2 bricks, and the upper 3rd row is made with a narrowing of 5 - 8 cm. The bricks of the inner contour are placed vertically on the edge, so that the wall thickness of this contour turns out to be half a brick.

Install the template strictly in the center of the foundation, fixing its upper part cantilevered to the outrigger post for the dimensions of the future tandoor.

With this option for fixing the template, placing bricks will become a simple task. For the inner belt of the tandoor, it is better to use a special fireclay brick. Fill the seams with a mortar based on the same fireclay, but it is better to buy a ready-made composition for laying furnaces and add a little table salt to it for strength.

Also, the filling of joints can be done on a clay-sand mortar with the addition of basalt fiber and the same salt. On the outside, the rows of brickwork are pulled together with steel knitting wire, preferably in two wire rings per row. The last brick of the upper tapering row is adjusted to size using a grinder with a large diameter disk or on a stone-cutting machine. The seams on the inside are carefully rubbed so that there are no influxes of the solution. The absence of gaps between the bricks is a prerequisite for the normal operation of the tandoor.

The external brick contour can be made from any clay, or even silicate, brick on a cement-sand mortar, departing from the internal one by 5–7 cm, into which basalt insulation, or vermiculite, or any other non-combustible material is placed, expanded clay can also be used. The very top of the outer contour is connected to the inner one, or covers it (this is done so that the insulation layer does not get wet, which can lead to negative consequences, and will certainly minimize its role). In this case, it is not necessary to repeat the bend of the top of the tandoor.

A modern tandoor without a blower looks archaic, so you need to make a blower. It is also possible to install a grate. It is very good to lay fireclay brick flat in 2 rows on the base (at the bottom of the tandoor). This will also increase the efficiency of the device.

If the brick tandoor is also used for baking cakes and other flour products, it is recommended to plaster it on the inside using the method and material described above. It is not bad to carry out all the same surface preparation as that of the clay tandoor. Although for some, incl. flour products, an option without internal plaster may also be suitable.

Variations on the theme of making a tandoor

The two methods described for self-building a tandoor are most often used, but there are options.

Recently, it has become very fashionable to install tandoors in cafes and restaurants. Food cooked in such ovens has a number of undeniable advantages over more traditional methods of cooking the same dishes. The meat fried in the tandoor practically does not lose weight and volume, surprisingly juicy and fragrant. The same applies to vegetables, and some flour products cannot be cooked anywhere else. For such cases, an interesting option is an electric tandoor, the diagram of which is shown in the following photo.

In addition, a metal grate installed above the electric heater will not allow even an unauthorized cake to turn into coals. Yes, and the maintenance of such a furnace is greatly simplified, and the output to the operating mode in time is significantly reduced.

If you are not quite ready for the full-fledged independent construction of such a furnace, but you really want to, you can purchase a ready-made tandoor in a specialized store and modify it by building a base for it and insulating it according to one of the proposed schemes.

There are a lot of variations on the theme of this ancient furnace. It is only necessary to delve well into the technology of its work, so as not to lose the main advantages in the process of creativity.

Cooking in a tandoor

There are even more ways than the designs of these ovens to cook various dishes in a tandoor oven. To do this, various devices are created that allow you to simultaneously cook several completely different dishes. So, instead of a lid, you can put a cauldron of the appropriate diameter on the neck of the tandoor and, in parallel with the dishes cooked inside the oven, cook pilaf, cook shurpa or simply boil water for tea.

A simple device will allow you to distribute various food products in tiers so that the fat flowing down during the cooking process of meat serves as a seasoning for the vegetables cooked with it, and the chicken does not exchange juices with barbecue and kebab.

It remains to be added that when making appliances for cooking in a tandoor, it is important to remember that it is not carried out on an open fire, but when the firewood is completely burned out. In this case, the heat accumulated by the furnace itself is used, so the temperature at the walls will be higher than in the center. Multi-level grills such as barbecues, made either on legs or on a suspension, have proven themselves well. But it is not recommended to use traditional skewers in the tandoor, the meat can simply slide off during the cooking process, and it’s not very convenient to take it.

Therefore, they either use spikes, as in the first photo above, or special skewers with additional hooks for hanging on horizontal rods and one or more holes in the bottom. After stringing meat on a skewer, pins-limiters are threaded into these holes, and the meat does not slip off it.

In general, once you try the food cooked in the tandoor, you will definitely want more.

Dear readers, if you still have questions, ask them using the form below. We will be glad to communicate with you;)

In contrast to the barbecue and barbecue pits that have become traditional for a country house, a tandoor made of bricks allows you to additionally bake cakes, boil water or cook pilaf in a cauldron without additional devices. It has the shape of a cylinder, ideally a barrel or a large jug.

The main advantage is high efficiency from fuel combustion, high-temperature processing of products and high service life. However, the unusual placement of kebabs (vertically, not horizontally) did not allow this hearth to gain sufficient rating, like a barbecue and barbecue.

To build a tandoor with your own hands on the site, you need to know what kind of dishes this hearth is intended for, the temperature regime and design features. There are tandoors buried in the ground and structures raised above the surface.

Depending on the qualifications of the home master and the presence of a power tool in his arsenal, a cylindrical “barrel” or a jug-shaped structure is constructed. Usually they choose a simpler version of the classic barrel with arched sides.

Assortment of dishes

The main task of the outdoor hearth is to cook meals during the reception of guests or family holidays in the countryside. However, the tandoor is quite suitable for regular baking of bread / cakes, cooking mass dishes, side dishes, boiling water. Therefore, it is considered a full-fledged summer kitchen.

Information on how to build a brick tandoor in the yard should begin with an assortment of dishes:

• cakes - require the skill of fixing the formed dough on the inner surface of the hearth;
• shish kebab - skewers are arranged vertically in a circle, so special devices are needed to fix them in a “pot” or “barrel”;
• barbecue - by analogy with the previous dish, the grate somehow needs to be placed in the “well”, and then safely removed without getting burned;
• first courses - cooked in a large cauldron, mounted on the neck of the tandoor;
• barbecue, roast - are also prepared in a cauldron in a similar way.

If necessary, you can boil water for tea in a large pot on this hearth.

Temperature regime

Using different sizes and shapes of the inner surface of the hearth, it is possible to provide a temperature inside it of 250 - 400 degrees, which is unattainable for barbecues and barbecues by default due to significant heat losses.

Initially, the earthen tandoor looked like a pit, in which firewood turned into coals, and the wind could not blow out the flame. Then the walls began to be made of clay, which turns into ceramics during high-temperature firing.

There are vertical and horizontal tandoors, however, it is the first designs that are considered multifunctional. The horizontal hearth-barrel is more suitable for industrial baking of cakes.

External and internal dimensions

For the above reasons, the construction of a tandoor should take into account the following factors:

• ease of maintenance - firewood and products are loaded inside, and the ash is taken out through the same neck;
• dimensions - the standard for the tandoor is 1 - 1.5 m in height, 1 m in diameter in the middle part of the barrel and a hatch 0.4 - 0.6 m in diameter, reinforced with a metal ring.

To preserve heat and increase efficiency, additional masonry is usually erected around the tandoor (a well or a square of 4 walls), the space between them is filled with refractory material (expanded clay, slag).

The quality of the combustion process can be improved by a blower from below, and operation by a chimney on the side and an ash chamber under the grate (only for ground structures of the tandoor). From bad weather, the neck is closed with a sealed lid.

Even with the occasional use of the hearth, extreme temperatures affect the brick. Therefore, it is better to use refractory fireclay, and make the outer structure of ordinary or facing ceramic bricks.

Brick tandoor technology step by step

Any brick structure erected on the ground is subject to the forces of frost swelling and shrinkage, since it has a solid weight and is made of small-format structural elements. Therefore, the brick tandoor must be based on an individual monolithic slab foundation.

There are several masonry options, each will be discussed in detail below. After that, the internal walls of the structure are necessarily coated with clay. Outside, it is also better to plaster the tandoor with clay and fill up the space between the decorative outer masonry and the refractory material that is not subject to frost heaving. Therefore, clay is not suitable for this, slag or expanded clay of a fine fraction (sand) is used.

The tandoor is decorated at the discretion of the owner. If necessary, a chimney, a cutting table, a washbasin / sink are attached to the hearth, the structure is equipped with a canopy from the weather.

With an uneven increase in the volume of clay soil, which has absorbed moisture in autumn, frozen at negative temperatures, the masonry will inevitably crack. In addition, organic matter in the fertile layer of chernozem / gray soil will rot under it, the heavy structure will sag. Therefore, the foundation of the tandoor is made according to the technology:

• soil extraction - the arable layer is removed entirely (usually 0.4 - 0.6 m deep), can be used in landscape design or in beds, ideally it is better to dig a pit 20 cm more around the perimeter of the outer masonry to a depth of 0.6 m;
• separating layer - the bottom of the pit is lined with geotextile, which prevents the mutual mixing of soil with non-metallic material poured on top of it;
• the underlying layer is a “foundation cushion” of a layer of crushed stone with a fraction of 5–20 mm, each 10–15 cm layer is compacted with a manual rammer or vibrating plate;
• waterproofing - crushed stone is leveled with a thin layer of sand, on which a waterproofing membrane or pieces of rolled bituminous material are laid in one layer with an overlap of 10 cm along the edges of the sheets;
• reinforcement - since the structure is mounted on a shallow foundation and has a large weight, two lattice reinforcing belts made of bars of a periodic section ("corrugated") with a diameter of 6 mm, a cell of 20 x 20 cm should be used;
• concreting - a layer thickness of 8 - 15 cm, depending on the budget, the formwork should be 10 cm higher than the concrete mirror so that the structural material does not spill over the edge when compacted with a deep vibrator or a piece of reinforcement;
• concrete care - the surface is covered with a polyethylene film or sawdust / matting, periodically moistened from a watering can for at least two days.

Attention: To provide a protective layer of reinforcement, the lower grating is laid on waterproofing, on polymer or concrete pads 2–4 cm high. It is forbidden to use trimmings of reinforcement and pieces of crushed stone.

If the external decorative masonry is designed in the form of a square, the classic panel formwork is used on 4 sides. For masonry of an annular shape and a foundation under it of a similar configuration, the boards will not work. Therefore, the formwork is constructed from thick fiberboard or sheet steel strips.

To increase the operational life of the masonry, it is better to raise the upper edge of the foundation above ground level by at least 5-10 cm.

Brickwork

The main mistake of the home master is the manufacture of the annular first row of the tandoor for the following reasons:

• the foundation, in principle, is not intended for high-temperature exposure;
• making refractory concrete at home is very difficult and not economically feasible;
• therefore, the annular masonry of the first row should be filled with bricks entirely, and the seams should be clogged with masonry mortar;
• “Under” brick ovens will last much longer than concrete, it is easier to remove accumulated ash from it.

Depending on the budget of the home master and the skills of the mason, masonry is carried out in several ways using various devices. Regardless of this, an opening is left in the second row for the ash pan door, through which the corresponding combustion products will be removed. The “blower” hole is located a little higher, but under the grate of the grate. The metal hoop is mounted on the neck of the last row of masonry.

First, the tandoor itself is laid out, then decorative walls of the required configuration are erected, expanded clay sand or slag is poured between the two structures.

Attention: Instead of a cement-sand masonry mortar, it is better to use special mixtures for furnaces or clay packaged in bags containing special additives to increase plasticity.

Cylinder

The easiest way to make a tandoor is in the form of a cylindrical well. However, with a diameter of 1 m, a whole brick with a spoon is unsuitable for this. It will be difficult to cover the inner surface with clay, which is later fired to the state of ceramics. When laying with a poke, the material will take twice as much, which is very expensive for the construction budget.

Therefore, a brick split in half or its vertical installation with a spoon, poke is used. The cylindrical hearth is easier to maintain, but the heat in it is retained worse.

Barrel

It is more difficult to make a brick tandoor in the shape of a classic barrel with convex sides, narrowing at the bottom and top. But the temperature inside such a hearth is higher, it lasts longer, the internal volume and the area of ​​\u200b\u200bthe walls for attaching the cakes increase.

The arched shape of the vertical walls of the tandoor is considered more durable, which allows to increase the operational life of the structure. For laying furnaces of a similar configuration, the use of devices is recommended, since it is impossible to control the arc with a plumb line and a rule.

For a home craftsman, it is recommended to pay attention to the domed fireclay brick tandoor, which is easy to make on your own. Since refractory bricks are easily cut with an abrasive angle grinder, such a design is quite affordable for self-production.

From halves

In principle, the ordering scheme for the tandoor is not needed, even if it is supplemented with a chimney. When using halves of a standard brick, they are stacked with a poke, taking into account the following nuances:

• on the inner diameter of the masonry, the width of the joints is 1 cm maximum;
• seams of outer diameter are filled with mortar additionally;
• depending on the configuration of the inner surface of the brick tandoor, do it yourself with the help of the following devices.

Attention: In this version of the masonry, it is easier to choose the sizes of the holes for the ash door, the hole for the blower and the chimney.

You can watch more related videos:

vertical spoon

When using any masonry from a brick standing on the edge, it is recommended to use 4 full rows in the tandoor. This corresponds to 1.04 m in height, when choosing the “well” shape, the bricks are absolutely parallel to each other, the two lower rows of the “barrel” expand outward, the upper ones narrow inward.

For these technologies, ordering drawings are needed in order to correctly place the grate, the chimney and blower holes, the ash pan door in the internal space, as in the bottom photo.

A vertical spoon is called masonry in? brick on edge. This is a budget version of the tandoor, practically unsuitable for the cylindrical shape of the hearth. In the “barrel”, such masonry is reinforced due to the self-wedging mutual arrangement of individual elements in space and relative to each other.

Here is a video on how you can also make a portable design:

Vertical poke

For this technology, the step-by-step instruction looks like:

• trimming the ends of the bottom row - a wedge of 1 - 2 cm is cut off from one corner;
• installing a brick on an edge close to each other - the last brick should jam the ring, so it should be cut, giving the appropriate shape;
• masonry of the second row - the upper and lower ends are cut with a wedge.

When installing the third and fourth, last, rows, the operations are similar to the previous ones, but in a mirror image. In principle, it is not necessary to cut the brick, laying the mortar with a wedge for each row. In this case, use a special device - a template is a must.

Devices for ring masonry

Before making a tandoor on your own for a novice bricklayer, it is recommended to study devices that drastically reduce the labor intensity of work and increase the quality of masonry to a professional level. The main ones are:

The last fixture freely rotates around the circumference, allows you to control the geometry of the masonry at all its levels.

A simpler version of the tandoor is the construction of a dome inside a well. The lower part of the dome is laid out in an annular masonry of halves to a height of 0.5 - 0.6 m. Then, with each row, the ring rows are narrowed until a neck of 0.5 m is obtained. 12 - 25 cm recede from the finished structure, lay out a cylindrical well without constrictions. The gap is filled with refractory material, a chimney pipe and an ash door are mounted.

Reinforcement and coating

When placing a tandoor in the ground, only its inner surface is coated with clay mortar.

At the ground structure, the outer surface should also be coated, as in the lower video.

Reinforcement is made with a soft mesh, which can be bent according to the configuration of the hearth:

• a spray is applied to the brickwork without leveling the mortar;
• after 5 - 7 minutes, the mesh is pressed into this layer;
• then the next layer is applied with surface leveling.

The photo can be enlarged by clicking on it.

Backfilling the space between the main hearth and the decorative masonry is possible after the solution has completely dried.

Earthen (pit) tandoor

When constructing a homemade brick tandoor below ground level, the following nuances should be taken into account:

• the diameter of the pit must be at least 80 cm larger than the design size of the furnace;
• for convenient maintenance, it is better to raise the neck above the ground by 15 - 20 cm;
• refractory bricks for the tandoor will dramatically increase the service life, since the design of the underground hearth is practically beyond repair;
• the grate is not used here, the ash is removed through the top, the blower is mandatory;
• external masonry of a square, annular or rectangular shape is not needed, these walls are replaced by the soil itself.

After coating and reinforcing the outer walls, all layers of clay mortar and concrete should dry out within a half month. Then the clay is fired for 3-8 hours. Ideally, when tapping the inside of the hearth, a ringing sound should be heard.

Only then can the pit be backfilled. Moreover, not with excavated soil, but with non-metallic material, in which the forces of frost swelling cannot arise.

Sand, slag and crushed stone are suitable for these purposes. However, the first material has capillary suction at negative pressure, so crushed stone is used in 90% of cases. Non-metallic material is compacted with a manual rammer.

Attention: Waterproofing of the tandoor from the outside is not needed, since with intense heating it will collapse and provide an unpleasant bituminous smell.

Hearth decoration

The design of the outer surface will make it possible to make the tandoor with your own hands attractive when receiving guests or satisfy the aesthetic needs of family members. Facing bricks do not need to be decorated, however, ordinary ceramic stone is often used to reduce the construction budget.

Its surface can be revetted in several ways:

1. coat with a refractory mortar and drown a decorative natural stone of any format in it;
2. putty and cover with acrylic paint, not afraid of moisture and ultraviolet;
3. veneer with tiles or porcelain stoneware.

Decorating a pit tandoor does not make sense, since the design is recessed into the ground by default.

To improve the comfort of use, additional functions are used:

1. canopy - protection from precipitation;
2. countertop - cutting products;
3. washing - ensuring hygiene;
4. woodpile - storage of fuel in the immediate vicinity of the hearth;
5. ring with slots for placing skewers.

Thus, the construction of a tandoor is much more complicated than a brazier and a barbecue oven. However, the temperature regime of the hearth ensures a high speed of cooking and a wide range of dishes, which is not inferior to a full-fledged summer kitchen.

Tandoor is an unusual oven that is common in Asian countries. It is a vessel resembling a jug. The stove is made of clay or brick. Initially, the stove was used for cooking and heating, but now the tandoor is an excellent replacement for the barbecue in the summer cottage. You can make a brick tandoor with your own hands without any special knowledge.

The Asian stove has many advantages that are appreciated by lovers of oriental cuisine:

1. The principle of operation of the tandoor resembles an oven. Food is cooked thanks to the heat that moves away from the walls of the oven. This way of cooking is much healthier than charcoal cooking.
2. Tandoor does not require constant monitoring. For example, kebab skewers are loaded into the oven vertically and cooked without turning over and adding water.
3. Food in the Oriental oven cooks quite quickly due to good heat dissipation.
4. Some dishes prepared in the tandoor do not require separate dishes.

For example, oriental cakes are cooked on the walls of the oven. Such a miracle oven, which is indispensable in a summer cottage, can be made independently, following the step-by-step instructions.

Making a tandoor with your own hands takes place in several stages:

1. Foundation laying.
2. Create a template.
3. Making a tandoor from brickwork.
4. Strengthening the structure.
5. Furnace lining.

Laying the foundation for the tandoor

Before making the furnace, it is imperative to lay the foundation. This is done in order to protect the tandoor from the influence of weather conditions. The earth can erode the soil, which will cause cracks in the brickwork.

For the foundation you will need:

• geotextile;
• crushed stone;
• waterproofing material;
• concrete;
• several lattices of reinforcement;
• polyethylene/sawdust.

The stove must be located at least three meters from the house. Under the tandoor, it is desirable to choose a sandy plot of land. The place should be with a minimum level of humidity.

You can make a strong foundation for the tandoor in a few simple steps:

1. First you need to dig a foundation pit for laying the foundation. The depth of the pit is at least 60 cm. It is advisable to make the pit a little larger than necessary for installing the furnace.
2. The bottom of the pit must be lined with geotextiles. Non-woven fabric will protect the foundation from mixing with the ground.
3. A layer of rubble is laid out under the foundation. It must be pressed by hand to make it more dense and reliable. A thin layer of dry sand is placed next.
4. As a waterproofing, you can use a special waterproofing membrane or a roll of bitumen.
5. Since the tandoor is heavy, the foundation needs additional reinforcement. To do this, you can use reinforcement bars made in the form of a grid. The diameter of the rods must be at least 6 mm. It is best to use a reinforcing mesh with cells of 20 by 20 cm.
6. Next, the main concrete layer should be poured. Its thickness can vary from 8 to 15 cm, depending on the size of the future oven.
7. Polyethylene or sawdust will be needed to protect the structure while the concrete hardens. It is necessary to cover the foundation for several days, as well as moisten it.

After laying the concrete, you can start building the furnace no earlier than a few weeks later. During this time, the structure will completely harden and sit down.

Oriental oven template

A template for a tandoor is a special device that will serve as a ruler when laying brickwork. The template is made of wood and is a prototype of the shape of the future building.

When creating a template, it is necessary to take into account the selected dimensions of the tandoor. The height of the furnace is usually from one to one and a half meters. The diameter of the furnace in the widest part - in the middle - usually reaches about a meter or a little less. In the lower and upper parts, the jug narrows to half a meter.

The lower beam of the template is equal to the radius of the circle along which the furnace will be built. The vertical beam is placed at a right angle to the bottom. Next, you need to make several transverse boards, to the edges of which the curved part of the template will be attached. It should repeat the shape of the future tandoor. If you rotate the template, it will completely repeat the shape of the oven.

Making a template for a lightweight version of the tandoor in the form of a cylinder is much easier. For this, a flexible sheet of metal, roofing felt or PVC is suitable. It is necessary to make a cylinder of the desired size and fix the edges. Thus, you get a template for a cylindrical tandoor.

Making a brick tandoor

There are several ways to make a brick tandoor on your own. First of all, one principle should be taken into account - the lower layer of masonry must be lined with bricks and reinforced with mortar. Concrete does not tolerate much heat, so when making a stove on a bare foundation, there is a risk of destroying the base.

Tandoor shape

The tandoor is usually made in the classical form of a jug, but you can use several masonry options:

• cylindrical;
• barrel-shaped.

The easiest way is to lay out refractory fireclay bricks in the shape of a cylinder. To do this, the brick is laid in the shape of a circle, and the distance between the masonry is smeared with mortar. A cylindrical oven is easy to operate, but it retains heat much worse than a barrel-shaped tandoor.

The shape of the barrel, or jug, is a masonry with a narrowing at the bottom and at the top of the structure. Such an oven warms up quickly and retains heat well. It is also much larger than the cylinder-shaped tandoor.

Bricks can be laid vertically or horizontally. The vertical method is most often used for laying a barrel-shaped stove. With vertical placement, it is desirable to make at least four rows of masonry. Several bricks can be trimmed so that the bricks fit snugly together.

Such masonry is laid with an edge to each other (laying vertical spoons) or with a wide part (laying vertical poke).

For laying with a vertical poke, several conditions must be met:

• cut the end of the bricks of the bottom row by a few centimeters;
• cut the upper and lower end of the second row;
• lay bricks close to each other;
• change the shape of the last brick so that the row is complete.

Horizontal masonry will require more time and skill. To make the perfect rounded shape of the tandoor, many bricks will need to be trimmed. You will also need more material. To facilitate the creation of a furnace, it is better to make horizontal masonry from equal halves of a brick. The seams with this method should not be more than 1 cm. The structure should also be strengthened by covering the external seams.

Mortar for fastening the walls of the furnace

From a properly made solution depends on how reliable the oven will turn out. In order to prepare a special solution, clay, water, sand and salt are needed.

A mixture of clay, water and sand is done by eye. For one bucket of solution, add a tablespoon of salt. How much sand is needed depends on the fat content of the clay. Whether the solution turned out, you can find out using a visual test. The mixture should roll and clump. It is also necessary to throw the solution on the ground. The solution should flatten, possibly become covered with small cracks, but not spread. If the mixture spreads, the seams of the tandoor will crack after several frying.

Also, for the manufacture of the furnace, you can use a ready-made heat-resistant solution.

Furnace masonry

Before laying the bricks, you need to make sure that all parts of the furnace fit snugly. To do this, you need to lay out the bricks in advance according to the chosen shape and cut some of them. You can make small notes in order to correctly position the masonry when reassembling the tandoor.

Before applying the mortar, it is necessary to hold the bricks one by one in cold water. Do this until the bubbles stop coming out. After washing, you can apply the solution and lay the masonry according to the template. Before further work, it is worth waiting until the solution completely hardens. So that it does not crack in the summer, it is advisable to cover the tandoor with a polyethylene film.

Strengthening the structure of the tandoor

Bricks must be covered with an additional layer to strengthen the structure of the furnace and retain heat. The inner and outer layer of the furnace must be completely smeared with clay mortar. For this, a home-made mortar for masonry, mixed to a state suitable for modeling, is suitable.

Before lubricating the oven, it is necessary to moisten it with a spray bottle with water. The layer should be no more than 1 cm. After applying the clay solution, wait a few minutes and wrap the oven outside with a soft mesh. After that, you can hide the grid and align the walls of the furnace with a solution.

Oriental oven lining

After applying the clay, it is not necessary to clad the oven, but this will make the design more attractive. You can give the tandoor an interesting decor using decorative stone, porcelain stoneware or refractory paint. The top of the tandoor can be decorated with an iron lid or a marble slab with a hole inside the diameter of the stove.

The tandoor differs from other stoves in that it looks more like an oven than a standard stove. Such an oven can easily be made independently.