How to make a portable tandoor with a stand with your own hands? Tandoor on a garden plot: self-construction (20 photos) Mobile tandoor on wheels.

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

What are the secrets of building a tandoor, how to choose right kind and what to take into account in order to get not black coals of meat, but a delicious flatbread and tender shish kebab.

What is tandoor

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

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

Types of tandoor

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

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

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

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

Principle of operation

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

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

Clay base for tandoor with a special hole - supply

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

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

How to build a tandoor

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

We have prepared for you step-by-step instructions for 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 process the walls from the inside sunflower oil. Give it 12 hours to soak, and the tandoor mold is ready.

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

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

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

With winter approaching and with constantly rising energy prices, I thought about building a heating stove with a built-in heat exchanger. Made a project of the furnace (with orders) - see photo 1.

Photo 1. My future heating stove for the house

While I completed the project of the stove (and made it brick by brick), there was a great desire to “negainly” build something related to firewood and fire. And so I remembered my, one might say, dream -. I heard a lot of stories about this wonderful stove and definitely decided to build it.

Since I don’t have much free space on the site and my family is not numerous, so I decided to do mini tandoor, which can be moved around the site. I found a four-wheeled cart in the household bins, which I shifted from place to place and thought for a long time how and where to use it (see photo 2). And now her time has come.

Photo 2. A cart with a row of bricks laid on top of it

I also found the remains of once cut, AGV-120 (gas titanium), which I decided to use as a metal clip for the tandoor. With this in mind, I made a tandoor project ( see photo 3).

Photo 3. Appearance mobile tandoor

Determined the required amount of refractory bricks, and required angle trimming bricks to fit them into a metal clip ( see photo 4).

Photo 4. Form of refractory brick for tandoor

After that, he set to work. On a grinding machine, I installed a circle on concrete, fixed a table on the machine at the right angle ( see photo 5).

Photo 5. Grinder, with a table attached to it

Initially, he laid out rows of bricks dry, and then laid them on the mortar ( see photo 6…10). For masonry, I used a special composition "Mertel" for laying furnaces.

Photo 6

Photo 7. The second row, laid dry

Photo 8. The second row is already on the solution and the prepared clip for the next row

Photo 9. The third row laid on the mortar and the last row laid dry on the ground

As a cover for the tandoor, I used standard removable cast-iron circles for cooking stoves for solid fuel stoves ( see photo 10).

Photo 10. Ready mobile tandoor

Made a device for hanging skewers for cooking ( see photo 11).

Photo 11. Device for hanging skewers

Photo 12

Photo 13. The first full operation of the furnace

Photo 14. Meat and potatoes cooked in a tandoor

During the first preparation, the thermometer mounted on the metal casing of the oven showed 150 ° C. Therefore, it turned out that the tandoor was not quite ready yet and needed some improvement. To prevent burns in case of accidental contact and reduce heat loss, the tandoor was insulated with basalt wool ( see photo 15).

When the tandoor is working with insulation from the outside, the tandoor is warm, and on the outside of the furnace masonry it is almost 140 ° C ( see photo 16).

Photo 15

Photo 16. Outside, the tandoor is warm (I check with my hand)

Everything, the tandoor is ready for operation. Meat, fish and vegetables cooked in the tandoor are very tasty with a slight smell of smoke, just super! My whole family is delighted with this wonderful stove.

Gerasimenko Oleg Stepanovich

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

Build a tandoor with your own hands on suburban area or in the courtyard of a private house - it is quite possible if you know what it is and step by step follow all the stages of its construction.

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

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

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

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

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

Tandoor design

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Video: building a tandoor according to a simplified scheme

Refractory brick prices

Refractory brick

Finished tandoors

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

In addition to the wood-burning tandoor, even electric models are sold that do not require fuel, since heating is carried out by a heating element installed at the bottom of the furnace.

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

How is it prepared in a tandoor?

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

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

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

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

Do-it-yourself tandoor: features of the structure. Principle of operation. How and what to cook in the oven. Tandoor installation options. The type of fuel for the furnace. Construction methods.

Do-it-yourself tandoor: ways to make a real Uzbek oven in photographs.

The tandoor is a multifunctional oven in which you can cook any dish of oriental cuisine, while spending a minimum amount of fuel. The design is stationary or portable, made of clay or brick. Hardwood is used as fuel for the tandoor. Such an oven can be purchased ready-made or you can make a tandoor with your own hands, following certain stages technological process.

Tandoor is a multifunctional oven used in traditional oriental cuisine.

Portable tandoor for metal legs can be installed in any convenient place

The Uzbek tandoor in the form of a clay jug-shaped cauldron turned upside down is installed on a foundation that rises 20 cm above the ground and also deepens into it. The structure is predominantly located in the open area of ​​the courtyard. Above the foundation there is a built-in blower, closed by a door. A cast-iron grate is installed above the opening. Next, a chamber is placed in the form of a dome with a smooth inner surface covered with a layer of clay.

The structure is covered with bricks, creating a small air gap, which is filled with salt or sand, so that a high temperature is maintained inside the tandoor for six hours.

Firewood or coal is placed through the top hole. After the fuel burns out completely, the soot that covers the inner surface crumbles off, leaving the coating clean. This means that you can load food into the oven. Before baking, the resulting ash is pulled out. In the case of meat, this is not necessary. Dough cakes are glued to the inner surface of the oven.

Many tandoors are equipped with a blower for easy cleaning of ash

In the tandoor for barbecue, skewers with meat are hung vertically on a special rail, with the tip down. A cauldron with pilaf is placed on the neck of the structure. Next, the tandoor is covered with a lid from above, the blower is closed. Cooking time depends on the dish and is 15-45 minutes.

The kindling process depends on the time of year. AT winter period the temperature should gradually rise, so the chips are fired first, and then the main fuel is added. In summer, you can do without preliminary ignition. After the tandoor has completely cooled down, it is recommended to completely clean it of ash. Fat deposited on the inner surface of the structure will burn off during subsequent use of the product.

Tandoor in the form of a ceramic hemisphere with a round hole can be ground, underground or portable. The first design option is installed on a flat surface horizontally or vertically, depending on the orientation of the tandoor. Fuel is loaded through the side or top opening, respectively. The draft occurs through a blower located at the bottom of the furnace. According to the reviews of the owners, the ground-type tandoor is the most popular among other options.

In the tandoor, you can cook everything - vegetables, meat, fish, etc.

An earthen, or pit, tandoor is partially or completely submerged underground. Kindling is carried out through the upper opening, which also serves to load products. To maintain the necessary traction, a pipe is brought to the bottom of the product, which is buried in the ground at an angle of 450.

Portable tandoor can be installed anywhere. The product is made of chamotte clay in the form of a barrel or jug. Depending on the weight of the tandoor oven, there are four types: small (up to 50 kg), medium (50-79 kg), large (80-100 kg), very large (over 100 kg). This design is additionally equipped with carrying handles and legs on which it is installed. Also included with the product are skewers, grills, hooks and nozzles.

Mobile tandoors have thick walls (up to 70 mm), additionally reinforced with steel strips. For such structures, it is necessary to provide proper protection against moisture during storage, so it is recommended to purchase special covers.

Often tnadyr is also used for baking.

What type of fuel can be used for tandoors

Traditional tandoors use hardwood or wood as fuel. charcoal. The product is a thick-walled pot with a lid made of refractory clay. A special hole is located in the lower part of the product for air inflow and ash extraction. Firewood is loaded through the top opening. After they are completely burned, you can start cooking. Such products are characterized by the lowest price. You can buy a tandoor from 5500 rubles.

There are tandoors that use gas as fuel. Such designs are usually used in cafes, bakeries and restaurants. You can install such a tandoor in your home kitchen, but in this case, you should take care to purchase a good hood to remove the exhaust air.

Due to its design, the tandoor is able to keep the heat inside for quite a long time.

The jug is made from baked white clay and placed inside a metal case. For long-term preservation of heat, voids are filled with heat-insulating material in the form of sand, expanded clay of fine fraction or salt. gas ovens easy to operate, do not emit harmful substances and economical. However, the dishes do not have the characteristic smell of smoke.

For home cooking, you can purchase an electric tandoor, for which heating elements serve as a heat source. They are located along the perimeter of the lower part of the structure. These are convenient and compact products that do not need firewood, do not emit soot and smoke. Electric tandoor for cakes is made of metal. Inside the product has ceramic coating. The design of such braziers is diverse, which allows you to choose a product for a certain style of interior.

Electric tandoors are equipped with mini-computers that control the cooking process by regulating temperature and humidity. You can also buy a tandoor for barbecue and baking, where wood can be used along with electricity.

Tandoor is an ancient traditional Uzbek national oven-brazier.

How much does a tandoor cost depending on the type and type of fuel

The cost of tandoors is influenced by many factors: the material of manufacture, the type of firebox, design, dimensions of the product and the availability of additional accessories. Products are presented in a wide price range, so any buyer can choose an option for your budget.

A large family tandoor can be chosen from a number of wood-burning household products, these include: Okhotnik, Nomad, Bolshoy Sarmat and Sredny. The height of the structure is in the range of 63-105 cm. Such clay products surprise interesting design. Broken glass, brick, natural and fake diamond, which allows you to create on the surface original patterns and ornaments. The average price of a tandoor is 8500-20000 rubles.

Electric tandoors are very popular today. Customer reviews of such products are positive. advantage electrical models is the possibility of their installation not only on the street, but also in the apartment. The structures are made of refractory clay and are heated by heating elements. You can buy an electric tandoor for an average of 15,000-80,000 rubles.

Modern tandoors are made mainly from ceramic clay.

What can be cooked in a tandoor? Almost any dish. This oven is used for cooking flatbread, samsa, vegetables, fish and various dishes from meat. It does not use open fire, but heat coming from the walls of the structure. This is perfect option for baking best quality. Many recipes for dishes cooked in the tandoor can be found on the Internet.

Before starting the first furnace, the inner surface of the tandoor is lubricated with cotton-based oil. Further, during the day, the oven is heated, so that the dough cakes will not stick to the clay surface.

Thanks to the ability of the tandoor to keep the temperature, dishes are cooked faster, and also become juicy and fragrant.

Flat cakes before baking in the tandoor should be moistened for better adhesion of the dough to the surface. To collect fat flowing from meat dishes, a special bowl is used, which is located under the meat.

In the tandoor you can cook barbecue and pizza. However, for this it is necessary to purchase an additional element in the form of a lattice, which is attached to the neck of the structure with the help of special fasteners and lowers to the middle of the furnace. In a large tandoor on the grate, you can place a pot or a pot for cooking fragrant pilaf or shurpa.

When cooking barbecue or kebab, skewers are installed in the hole of the tandoor or can be hung on a transverse iron rod. The neck in this case is covered with a lid. Much less time is spent on cooking than when using a barbecue or oven. For pork or lamb it will take 18-25 minutes, for beef - 30-35 minutes, for fish and poultry - 8-15 minutes, for vegetables - 5-7 minutes.

It takes 8-15 minutes to cook fish in the tandoor.

In a half-cooled tandoor, you can place a pan with tough, sinewy meat and leave until the morning. The next day this product in any dish will melt in your mouth.

Preparing the composition for making a clay tandoor with your own hands

The traditional Uzbek tandoor is not built of clay with one's own hands, but is molded from clay. It uses a special composition of the material. You will need kaolin clay, which has good ductility and high thermal insulation properties. In order to prevent the body of the tandoor from cracking under the influence of high temperatures, camel or sheep wool with a fiber length of 1-1.5 cm is added to the clay mixture. Before making the tandoor, you should prepare a molding mixture, which consists of clay, salt, sand and wool, in a ratio of 4:1:1:2.

Clay is pre-cleaned of impurities, rubbed through a sieve, mixed and soaked for 48 hours. The remaining elements are added to the prepared substance. The mixture is thoroughly mixed until a viscous state is formed, resembling the consistency of sour cream. Next, the prepared composition should be left for 7 days so that it dries and acquires the necessary condition. During this period, the mixture should be periodically stirred to ensure its uniform drying. The water that collects from above must be drained.

Traditional Uzbek tandoor is molded from clay using a special technology

The less moisture remains in the molding composition, the less the risk of cracking the tandoor during its firing. The mixture is suitable for further use when the consistency resembles plasticine.

How to make a tandoor with your own hands: the traditional version

The method of making a tandoor from clay is called tape, since long strips of about 2-3 cm thick, 20-25 cm wide and 2 m long are made from the material.

The manufacture of the furnace should be carried out in the shade under a canopy so that the clay does not lose its elasticity when it dries quickly under the influence of sunlight.

Prepared strips must be left to dry for a while under sunbeams. Further, a bowl without a bottom is formed from them. The product is displayed in a ring with even walls. As a frame for forming the lower part of the product, it is recommended to use a metal barrel, which will immediately need to be removed. So that the clay does not stick to the metal, it should be lubricated with sunflower oil.

For the construction of the tandoor, a specially prepared mixture of clay is used.

Then, one or two strips must be attached to the bottom of the product to form a part of the jug tapering upwards, which looks like a dome. Next, the process of sealing the walls is carried out. For this, two tools are used: a metal or wooden trowel in the form of a disk with even rounded edges and a wooden spatula with embossed diagonal stripes.

It is necessary to hold a trowel in one hand and press it against the inner surface of the product, and from the outside, through the clay wall, gently tap it with a spatula. This process contributes to the compaction of the clay and the formation of a pattern in the form of diagonal stripes on the surface.
The final stage is the formation of the upper part of the neck of the tandoor with your own hands. The oven tapers at the top. The diameter of the neck should be two times smaller than the bottom of the jug. Clay is compacted and leveled in the same way as for the main part of the tandoor.

The finished product is transferred to the shade for final drying for 30 days. After the product is completely dry, its inner surface should be smeared with a plentiful layer of sunflower oil.

Tandoors can be of various sizes - large ones are intended for production purposes

Preparing a site for the installation of a finished clay tab

There are two options for installing a clay tandoor: on the foundation, followed by brick lining and underground. The place for installation of the product is selected in advance.

If the finished clay tab will be located in a recess, it is necessary to prepare a pit, the depth of which is determined by the height of the product. Its upper part should peek out from under the ground by 7-10 cm. Thus, the function of storing heat is performed by the earth. An additional blower should be equipped in the lower part of the tandoor.

To create a foundation, you need to dig a pit. It can be round or square in shape. It depends on the configuration of the thermal casing in the form of a brick wall around the tandoor. The second option is more preferable, since a sufficient gap is formed between the insert and the wall, which is filled with a heat-storing or heat-insulating composition. The size of the pit should exceed the dimensions of the bottom of the tab by 10-15 cm. The depth of the pit is 15-17 cm.

Tandoor can be installed both on the base and made in the form of a pit

The pit is covered with sand with a layer of 5 cm and is well compacted. Next, crushed stone of the middle fraction is poured with laying reinforcing mesh, which allows you to get an additional reinforcing layer. Then formwork is performed with a height of 10-15 cm. The foundation should rise 5-7 cm above the ground level in order to exclude the possibility of masonry being washed away by storm water. A concrete solution is poured into the formwork, which consists of gravel, cement and sand. The surface is leveled by the rule under the level. In more detail, the installation process can be studied in the video "Do-it-yourself tandoor".

Installation of a clay tab with the construction of a brick wall

After the concrete base has completely dried, the formwork is removed. The surface is marked according to the dimensions of the clay insert for erection brick wall. First, a brick site is made with an open area for arranging the blower chamber channel, which is closed with a special door. Can be built into a brick tab metal pipe. It is recommended to install a damper in it, thanks to which the amount of incoming air is regulated. The damper can close completely.

A cast-iron grate is laid on the blower chamber, where fuel is burned. The ash enters the blower, from which it is easily removed through the open door. A clay tab is installed on top of the grating on the platform. For reliability and sealing, the joint between the lower edge of the jug and the brick base is covered with a clay solution. Then a brick wall is erected around the entire perimeter of the tab. The gap between the structure and the tandoor is filled with expanded clay, sand or salt. The brick wall reaches the height of the insert.

Making a tandoor with your own hands from a barrel

In homemade products, the space between the tandoor and the outer frame is filled with sand, expanded clay or other fire-resistant material.

The traditional version of making a clay tandoor requires special knowledge, skills and abilities. The surface is often curved, and the clay may subsequently crack. To avoid such troubles, a simplified technology was developed. It is based on making a tandoor from a 200-liter barrel with your own hands. The essence of the method is to create clay walls around a wooden product.

To build a tandoor with your own hands, you will need kaolin clay, vegetable oil, fireclay sand of fine fraction, wooden barrel with iron hoops and sheep or camel hair. The first step is to fill the barrel to the top with water for 24 hours. This is necessary for the impregnation and swelling of the wood. Next, you should prepare a molding mixture of clay, sand and wool in a ratio of 2: 4: 1, which should dry, while becoming plastic.

All water is drained from the barrel. It must dry completely, after which its inner surface is saturated with sunflower oil for 24 hours. Then, from the inside, the barrel is covered with a clay mixture 4-5 cm thick. The composition should be well leveled, wetting the hands with water, so that the result is the smoothest possible surface. Moving up to the neck, the layer of clay must be increased, due to which the upper part of the furnace narrows. A small hole is made at the bottom of the structure for the free passage of air.

After manufacturing and firing, the tandoor is decorated with patterns and painted.

The design should dry completely in a dry, dark and ventilated place for 3-4 weeks. After that, the iron hoops are removed and the wooden barrel is disassembled, leaving the clay structure intact. The finished frame is installed on a thick sand cushion, where it is fired. To improve the thermal insulation qualities around the furnace, you can make a brick wall.

Do-it-yourself brick tandoor: step-by-step instructions, drawings and photos of the process steps

The traditional version of the tandoor is made from kaolin clay. This is a rather time-consuming and expensive process that requires the involvement of a specialist or requires a high level of skill. To simplify the task, but at the same time get the desired result, you can make a tandoor with your own hands from brick. The simplest option for making a home oven consists of several processes, each of which will be described in detail in this article.

For construction, you will need the following list of building materials:

• furnace brick;
• wooden template;
• masonry sand mixture;
• cement;
• sand;
• kaolin;
• reinforcing mesh.

Preparing a brick base for installing a tandoor

To finish the stove, a solution is used, consisting of clay, salt, sand and wool in a ratio of 4:1:1:2. Sheep or camel wool plays the role of a reinforcing element and contributes to good thermal insulation. Mortar for laying brick rows is prepared in the same way (with the exception of wool). Brick for the tandoor should be chosen silicate or red heat-resistant, which can withstand high temperatures for a long time.

Before you build a tandoor, you need to prepare the foundation. For this, a round pit is being prepared with a diameter exceeding the size of the future structure by several centimeters. At the bottom, a sand cushion 10 cm thick is created, which is covered with a metal mesh made of thick wire or reinforcement bars. Next, the pit is filled with concrete mortar, which is carefully leveled with an iron rule. Be sure to check the horizontalness of the surface by using a level. Then the marking of the lower part of the future domed chamber is carried out with the definition of the outer boundaries of the walls.

To ensure reliable waterproofing, the concrete foundation must be covered with a sheet of roofing material.

A clay structure is installed on the base and lined with bricks

Before you make the tandoor yourself, a brick base is prepared on the foundation. On the concrete surface three rows of fireclay bricks are laid: the first is placed along the pit, the second - across, the third - along. The elements of the two lower layers are stacked tightly to each other without the use of mortar. For the top row, a clay mixture is used. The created foundation must be fixed with pieces of reinforcement from all sides. The rods are driven into the ground. Their height above the ground is equal to the mark of the top row of masonry.

How to make a brick tandoor: step by step instructions

After concrete base has gained the necessary strength, you can proceed to the construction of a brick tandoor. Photos that can be found on the Internet clearly display the sequence of actions. The diameter of the bottom part will be 1 m, and the height of the structure will be 130 cm. At the first stage, marking is carried out for the future furnace. The first row of the foundation is laid out with an opening for the blower chamber. Clay mortar is used for masonry. The second row covers the chamber, leaving a window in its central part, where a cast-iron grate is mounted.

Starting from the third row, the wall of the structure is erected along the circumference. Bricks are laid in the traditional way. From the inside, the surface is coated with a thick layer of clay, which should be as smooth as possible. Thus, twelve rows are erected. Next, you should proceed to the formation of the tandoor dome. To do this, each subsequent row is shifted to the center by a certain distance, which is calculated in advance.

Brick tandoor design - the most common option for a summer cottage

Knowing that the diameter of the furnace is 1 m, it must be taken into account that the neck should be twice as narrow. This value should be reached after 10 rows, which will correspond to a structure height of 130 cm. Having performed a simple arithmetic calculation, we conclude that each subsequent row should be shifted 5 cm to the center.

In order to make a tandoor with a smooth inner surface, the edges of the bricks that will be turned inward should be processed with a grinder. And also the surface can be leveled with a clay mixture, constantly wetting it with water. After the completion of the masonry process, a jug-shaped structure with a smooth inner surface is obtained.

Next is performed exterior finish tandoor with clay mortar. All seams must be well sealed. The steps that were formed during the execution of the dome must be completely hidden. After the stove has dried, which will happen after 2-3 days, you can make the first kindling.
Then they begin to build the outer wall of the tandoor, which comes close to the brick domed structure. The height of the structure is equal to the height of the inner chamber. The wall is solid, except for the area opposite the blower hole, where a window is left. For better thermal insulation, the space between the outer wall and the inside of the furnace is filled with fine-grained expanded clay, sand or salt.

Outside, the tandoor can be finished with brick, stone or paving stones.

The upper part of the tandoor can be finished with stone or clay-bonded bricks, which will allow you to get a complete structure.

Building a brick tandoor with your own hands: a simplified version

The previous option requires a certain skill to make an arched brick vault. Do-it-yourself tandoor in the country can be built using a simplified method. For this, it is recommended to use an old brick. As a masonry mortar, you can purchase a ready-made heat-resistant mixture at a hardware store, designed for the construction of fireplaces and stoves. To prepare the solution, you should strictly follow the instructions written on the product packaging.

According to the do-it-yourself tandoor drawing, the brick is laid in a circle, the diameter of which is determined at the planning stage. Usually it is 50-70 cm. With the help of a wooden frame, the brick is placed on the end, forming a circle. For laying, a sandy mortar can be used, which consists of fireclay clay, the necessary plasticizers and quartz sand. Such a composition is very plastic, sets quickly and will not crack during firing.

For the construction of a tandoor, it is better to use refractory brick able to withstand very high temperatures

The first row is laid without gaps. In the second row, a small hole should be left, which will be used as a blower in the future. It can be a small window with an iron door or a chimney. The third row is laid out completely. If the size of a brick tandoor is 100-120 cm in height, four rows of bricks are enough, the horizontalness of each of which is controlled by a level.

When erecting each new row, it should be tied with steel wire. Its ends are twisted and hidden in the gaps between the bricks. When creating the last row, it is required to form a tapering neck. To this end, the brick must be laid with some inclination inside the tandoor. The video shows in more detail the entire construction process.

Do-it-yourself tandoor made of bricks: coating and cladding of the structure

At the end of the construction work, the process of coating and facing the tandoor made of bricks is carried out. Refractory clay is applied to the inner and outer surfaces of the structure. The layer thickness is at least 1.5-2 cm. There should be at least two such layers. The second is applied 2-3 days after the first has dried. In order for the drying to be uniform, the structure should be covered with plastic wrap.

After coating with clay, the structure should be allowed to dry well and only after that the first kindling should be carried out.

Before applying the coating layer, it is recommended to moisten the brick. This will contribute to a uniform and gradual drying of the clay solution.

The inner surface must be perfectly smooth, so the clay mixture is leveled with constant wetting with water. In the upper part of the furnace, a metal ring 30-50 mm high is mounted around the hole, thanks to which the cover installation area is separated from the rest of the surface. The space from its outer side to the edge of the wall is filled with clay.

For coating brickwork you can use finely ground fireclay mortar.

The final stage in the manufacture of the tandoor is its firing, which can be performed 3-4 hours after the completion of the coating and finishing work. The structure is completely filled with firewood, a fire is kindled inside the oven, which contributes to the gradual heating of the walls of the structure to 400 ° C. It is necessary that the fuel burns out completely, after which the furnace must slowly cool down. Such a process contributes not only to the drying of the structure, but also to the firing and hardening of the clay.

Sectional diagram of a tandoor and the process of cooking kebabs in it

At the end of all work, the tandoor should be left for 7 days. During this time, you can make a wooden cover, thanks to which heat will be retained inside the structure.

Since ancient times, the tandoor has served as an indispensable attribute of the national Uzbek cuisine. Today it is widely used in private households. In such an oven, you can cook any dish. Thanks to a special principle of operation, it is possible to create not only a real masterpiece of culinary art, but also significantly save on fuel.​_

How to make a brick tandoor with your own hands: video

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