Do-it-yourself square tandoor made of brick - drawings. It will turn out no worse than that of an experienced master! How to make a tandoor with your own hands? DIY brick tandoor video

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

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

What is tandoor and what can you cook in it?

The tandoor oven in Asian countries is used for cooking, one might say, literally everything, from baking bread to frying meat. Therefore, this structure can be found, probably, in every courtyard of a private house in those parts. Amazing taste Russian lovers of oriental cuisine could also appreciate the dishes prepared in the tandoor, which is why such stoves are increasingly appearing in suburban areas and in Russia.

From a culinary point of view, the functionality of the tandoor is enormous.

Flavorful Uzbek flatbreads various types, baked vegetables, kebab, fried chicken - all this can be cooked in this relatively small but very multifunctional oven.

In Central Asian countries, there has always been a shortage of firewood for heating, since in these territories there are no significant forests or even rare plantings. Mostly low shrubs, single trees and herbs that do not require a lot of moisture grow. They were traditionally used to fire the tandoor. It has a design that can be heated with a bundle of simple saxaul, a shrub that grows on sandy soils and when burned, giving short-term intense heat. The oven stays hot for a long time, allowing you to bake a large number of bread products, and therefore it can be called a very economical device for preparing dishes.

Flatbread baked in a tandoor is 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 doable for a beginner, and the presence of instructions for performing each step in the construction will not allow any mistakes.

In order not to think about the correct composition of the mortar for laying walls, you can purchase hardware store a special heat-resistant mixture for the construction of stoves and fireplaces. Instructions for preparation can be found on the packaging, and if you follow the manufacturer’s recommendations, the solution will be plastic and will not crack when dried.

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

When erecting this option, work also begins with preparing the foundation. But in this case, according to the builders, three layers can be used as a foundation sand-lime brick, laid in a dug pit. Moreover, 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 area, a horizontal channel is left, which will serve as a blower 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 the tandoor will be installed.

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

If the base for the tandoor is laid out of 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 constructing a blower is not very reliable, since during rains the earthen chamber will be washed away by water and over time the structure may sag.

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

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

For reliability, it is fixed with wire

Next, two more rows are installed on the first row in the same way. In total, you will need to find 57 bricks for the structure. Each row 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 is not absorbed into the dry bricks too quickly, and drying occurs evenly and gradually.

After all the gaps have been sealed and the solution 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 one is applied after the first has dried, after about two ÷ three days. They must dry evenly, without rapid evaporation of moisture, and for this purpose the structure is covered with plastic film.

These layers should be applied evenly, but it is not necessary to smooth their surface, since they will still be closed on top.

Then, the clay walls are wrapped in a reinforcing layer consisting of a metal mesh with cells of approximately 50x50 mm.

The structure is then reinforced with mesh...

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

... once again coated with clay and installing a hoop at the inlet hole ...

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

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

Next, when the surface is ready, a layer is applied to it concrete mortar, consisting of sand and cement, in a ratio of 3:1. Craftsmen 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 drying.

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

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 wooden cover.

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

Video: building a tandoor using a simplified scheme

Prices for refractory bricks

Fire brick

Ready-made tandoors

You can find ready-made tandoors on sale various sizes, and in order not to do unfamiliar work, you can simply buy such a stove and even firewood specifically designed for burning it.

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

Any of the ready-made factory products will allow you to create a variety of any dishes, from baking flatbreads and pizza to baking vegetables and roasting meat. However, it must be warned that the taste of dishes prepared in electric ovens, differs significantly from those fried or baked in a tandoor heated with wood. This happens because the heating element , Although and heats the surfaces, but very dries the air, and therefore the products that are in the heated space. Firewood, heating the walls and giving off its own moisture, which is absorbed into the porous clay surface, creates necessary balance heat and humidity. In that favorable microclimate the products remain juicy, are well fried and baked.

How to cook in tandoor?

• In addition to flatbreads and shish kebab, they also cook barbecue and bake pizza in the tandoor. But to prepare these dishes you need additional element- this is a grate that is attached to the neck of the stove using special fasteners and lowers approximately to the middle of the tandoor.

• On the same grate you can place a cast iron or pan with necessary products and get aromatic 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 the juice and fat from the piece suspended above it will drain - these components are necessary for preparing shurpa.
• When preparing kebab or shish kebab in the Uzbek version of the tandoor small size, the skewers are simply installed in the oven hole or hung on an iron cross rod. And the neck is closed from above with a lid.
• All dishes are prepared in a 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 5 ÷ 7 minutes.
• Eastern cooks advise: place a pan with tough meat, which has many veins, and during normal cooking will cook until soft for several hours, in a tandoor that has not completely cooled down. The pan, 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 your mouth.

In addition to the stove models presented above, there are other options, but the most affordable design for construction is a modern simplified tandoor. like this eastern stove Even an inexperienced builder can do it if he makes the foundation correctly, calculates the load, and follows the construction instructions.

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

Lovers of country holidays cannot imagine their pastime at the dacha without barbecue. And really, could anything taste better? fresh meat, richly flavored with spices and thoroughly fried on charcoal? If such a thing exists in nature, then it can only be meat that is baked in a brick tandoor. For those who don’t know, a tandoor is a special Turkish oven that produces kebab with simply incredible taste. And the whole secret of such an exquisite taste is that the meat is baked extremely evenly, and solely due to the fact that the spread of heat in such a design is balanced. So, today we will find out how to build a tandoor with our own hands, get acquainted with possible options and give detailed instructions on production.

How to make a tandoor on your own

Option #1. Traditional clay tandoor

According to the ancient technology mentioned earlier, a true tandoor should be sculpted, not built. Moreover, kaolin clay (ideally of Akhangar origin), which has excellent thermal insulation qualities, should be used for this. To prevent the furnace body from cracking under the influence of high temperatures, sheep or camel wool is added to the clay. Making an authentic tandoor is extremely difficult, since Asian craftsmen are not very clear about the exact composition of kaolin clay. Simply put, you will have to perform all manipulations “by eye”, constantly conducting experiments.

An approximate manufacturing technology for the classic version of the described furnace looks approximately as follows.

Step 1. To make a tandoor with your own hands, you need to mix clay with wool (the length of the fibers of the latter should be about 1-1.5 cm). The result should be a fairly viscous mixture, reminiscent of sour cream in consistency.

Step 2. Next, you need to wait 7 days for the resulting composition to dry and achieve the required condition. During all these days, the mixture should be stirred periodically so that drying occurs evenly. All water that accumulates on top must be removed immediately (it cannot be mixed into the composition).

Note! The lower the moisture concentration in the composition, the lower the risk that the oven will crack during drying or firing. When the preparation period is over, the consistency of the mixture should resemble dense plasticine, suitable for modeling.

Step 3. From the resulting “plasticine” you need to mold long sheets of oblong shape with a thickness of at least 5 centimeters. From these plates, gradually moving in a circle, you need to build a tandoor.

Traditional dimensions look something like this:

• the neck should be 50-60 centimeters in diameter;
• before narrowing, the diameter should correspond to 100 centimeters;
• The recommended height of the structure is from 100 to 150 centimeters.

It is necessary to leave a hole in the bottom side of the case through which air will flow inside.

Step 4. When the oven is ready, it is transferred to the shade and left for another 30 days to dry.

Step 5. The walls must be lined with fireclay bricks, with an adhesive composition in in this case can be either kaolin clay itself or a special clay oven mixture that contains plasticizers and quartz sand. Sand or salt must be poured into the cavity between the resulting layers, periodically compacting while filling.

Step 6. The inner surface is coated with cotton oil.

Step 7 After this, all that remains is to fire finished oven, that is, to bring the material to the state of ceramics. The temperature should increase gradually and not very quickly. The duration of firing can reach 24 hours, this is explained by the fact that if raw clay is subjected to sudden heating, it can crack.

Video – Traditional tandoor: technology and interesting facts

Option #2. Making a tandoor with your own hands from a barrel (simplified technology)

It's no secret that making such a stove using the technology described above is extremely difficult, especially in the absence of special skills and knowledge. And many home craftsmen will confirm this. The surfaces turn out to be crooked, and the clay often cracks when drying. To avoid this kind of trouble, a simpler “recipe” for this design was developed, which is based on creating clay walls around a barrel made of wood.

To create such an Asian oven, you need to prepare in advance:

• kaolin clay;
• vegetable oil;
• fireclay sand (and its fraction should not exceed 0.5 millimeters);
• a wooden barrel with iron hoops;
• wool (one of the options listed above).

Now let’s find out how to make a tandoor from all this with your own hands. First, fill a barrel full of water and wait at least 24 hours for the wood to soak and swell. After this, mix wool (0.5 parts), sand (2 parts) and clay (1 part), wait a few days until the resulting mixture dries. The next step is to drain the water, complete drying wood. The internal surfaces of the barrel are processed using vegetable oil, after which they are soaked overnight. Next, the inside of the barrel is covered with a 4- or 5-centimeter layer of the resulting clay mixture. The composition is leveled with wet hands so that the walls are as smooth as possible. As you move upward, the thickness of the clay layer should increase, that is, the neck of the kiln should gradually narrow. Traditionally, it is necessary to leave a small hole at the bottom through which air from outside will enter the housing.

Note! To dry, the structure should be moved to a ventilated, shaded and dry place. The process can take 3 to 4 weeks. Over time, the barrel will begin to lag behind the clay walls.

When everything is dry, the iron hoops must be removed and the barrel itself removed from the tandoor. Next, the stove is installed on a thick “cushion” of sand and fired, that is, it is melted for the first time. It is necessary to light a small flame inside and maintain it for approximately 6 hours, periodically loading small portions of fuel. After this time, the stove is covered with something, the fire is made stronger and eventually brought to maximum indicator. It is important that the tandoor cools down slowly afterwards.

If desired, you can additionally insulate the stove to increase its thermal insulation qualities. To do this, you can build brick walls around it.

Option #3. We make a tandoor from bricks on our own

So, making a classic version of the stove is quite difficult, we have already found out. What’s more, not all masters succeed in this! Therefore, in order to simplify the task and not take unnecessary risks, we recommend that you familiarize yourself with the technology of making a brick tandoor - this way you are guaranteed to get the desired result, despite the fact that the finished stove will be very different from the traditional version described above.

First you need to prepare:

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

The main thing is just beginning - the manufacturing procedure itself. The process consists of several stages, let's look at the details of each of them.

First stage. Base

Select a suitable flat area on which the future tandoor will be located with your own hands. Dig a round hole there, the diameter of which should be slightly larger than the planned diameter of the structure. Fill the bottom of the resulting hole with a “cushion” of sand (the thickness should be about 10 centimeters).

Cover the finished “pillow” with an iron mesh constructed from reinforcing rods or thick wire.

Fill the hole with concrete mixture, carefully level everything using an iron rule. Don't forget to check the levelness of the surface using a horizontal level. Now wait at least 7 days for the solution to set and concrete surface regained its original strength.

Second phase. Brick walls

Start laying the brick in a circle, the diameter of which you designated at the planning stage. As a rule, this is approximately 100 centimeters. Place the bricks on the end and, using the frame as shown in the image below, begin to form a circle. For installation, use only a stove solution consisting of fireclay clay, appropriate plasticizers and, of course, quartz sand. This will ensure that the composition will not crack when fired, will set quickly and will generally be plastic.

Traditionally, leave a small hole at the bottom of the case, which will serve as a blower during operation. This can be either a small window equipped with an iron door or a chimney.

If the height of the stove is 100-120 centimeters, then four rows of bricks will be enough. Typically, when laying the last row, a tapering neck should be formed in parallel; therefore, the brick at this stage should be laid with a slight inclination towards the inside.

Third stage. We carry out coating and cladding

Coat the internal and external surfaces of the constructed furnace with refractory clay, the thickness of which should be approximately 5 centimeters. In addition, finish the body of the tandoor natural stone- So ready product will look more attractive.

Fourth stage. We fire the kiln

Let us immediately make a reservation that the firing procedure in this case is performed in the same way as in the previous two options. It is necessary to light a fire inside the tandoor; the walls of the oven should gradually heat up to high temperature(more precisely, up to 400 degrees), and then slowly - and this is very important! - cool down.

For a more detailed look at how to build a brick tandoor at home, we recommend that you watch the thematic video below.

Video - Making a tandoor with your own hands

Features of operation

There are a number of requirements that must be followed when using a stove such as a tandoor. Let's start with kindling. Here a lot depends on the time of year. In winter, for example, the temperature should increase gradually - first light the wood chips, let them burn, after which you can add the main fuel. In the summer, it is quite possible to do without preliminary kindling with wood chips. As for the volume of fuel, it should be 2/3 of the total volume of the stove. You can put more, but in this case a lot of thermal energy will simply evaporate without heating the walls of the case.

As for temperature restrictions, there are none at all for tandoor. Use it whenever you want, the main thing is not to forget what is said in the previous paragraph.

Cleaning the stove is also not difficult: just take a dustpan, a poker and collect the ash. If fat gets on the walls, don’t worry - it will simply burn off during subsequent use.

Advantages of using the design

The problem of poorly cooked kebabs is familiar to everyone: with poor-quality heat treatment, part of the meat is fried to a black crust, while the remaining pieces turn out almost raw. Why is this happening? The reason is the uneven distribution of coals under the skewers, as well as the fact that they are coals with different temperature indicators. And the results of such roasting are described above.

But a brick tandoor is a completely different thing. Thanks to its unique design, this oven allows you to completely forget about such an unpleasant thing as undercooked meat. Another advantage of the tandoor is that not only meat is baked in it, but also traditional oriental flatbreads - tasty, and at the same time very healthy for the body.

Tandoor - design features of the stove

The design of such a furnace is very similar to most structures of this kind, but some differences still exist. Thus, the inner surface is made of an unusual (at least for such ovens) material - ceramics. But both wood and coal can serve as fuel (brushwood can also be used).

Externally, a brick tandoor is very similar to a hypertrophied clay jug, which was lined with brick. Coal or wood is placed directly inside the structure and then set on fire. Then, when the fuel turns into coal, the kebabs are placed in the oven. Typically, the meat can be hung on a hook to a special pole, which should be taken care of in advance, and placed with the sharp end on the foundation.

Note! Another advantage that a brick tandoor has is that it retains heat for quite a long time. Thanks to this, you can have time to make several batches of baked meat at once.

An interesting fact: the described stove first appeared in distant Mesopotamia, and soon gained considerable popularity among Asian peoples. It is for this reason that a number of oriental kitchens cannot be imagined without this miracle oven.

Operating principle

To find out how to make, you must first become familiar with the operating principle of this design. As an example, let's take a look at the classic Uzbek tandoor made of brick. Outwardly, such a tandoor is comparable to a clay cauldron, but only turned upside down (it’s as if the top has been swapped with the bottom). At the bottom of the furnace there is a special hole, which is also called a blower.

The base, made of clay, is covered with brick. What is important is that a small air gap remains between the inner and outer layers, which is subsequently filled with sand or salt ( last option more preferable).

The fuel is placed into the housing through a hole located on top. Although there are versions of the stove in which it is located on the side, this arrangement is practically never found in the classic Uzbek version.

Note! Main disadvantage tandoor is that ash is removed from the body through the upper hole, which for obvious reasons is very inconvenient (to portable stoves this does not apply).

And to make it more convenient to fry shish kebab, the oven of the Uzbek version has a special grate. You can place not only meat on such a grill, but also, for example, fish or vegetables. All these products are guaranteed to bake equally well.

Note! If the tandoor is built competently and in compliance with technology, then you can cook on it within six hours after one-time kindling.

What is the secret of such high heat-saving properties of the structure? And the secret lies in the materials from which such stoves are constructed. Such materials have simply incredible heat-accumulating properties: for example, if you try hard, the walls of the tandoor can be heated to a temperature of 400 degrees.

As for the varieties of tandoor, the classification in this case is based on the installation location of the device - according to this parameter, the described stoves can be:

• pit;
• ground;
• portable.

Today’s article will discuss several options for creating a tandoor at home, however Special attention will be devoted to making a brick oven. This is explained by the fact that, for example, portable design is, in fact, a type of barbecue, and a pit grill is used in most cases for heating small rooms. So let's get started.

You can build a tandoor at your dacha with your own hands in a few weeks, after which you can enjoy dishes prepared in this unusual roaster.

After all, a tandoor stove allows you to cook food with a special exotic taste.

Asians have learned to cook almost everything over open hot coals. National dishes, from crumpets and flatbreads to pieces of juicy fried meat.

The ancient stove of the peoples of Asia, despite advancing technologies, is not forgotten. On the contrary, its popularity grew outside its homeland and came to us.

To understand how to make a tandoor at the dacha with your own hands, you need to familiarize yourself in detail with the structure and operating principle of the stove.

Of course, you can buy an electric tandoor and not bother with construction.

But if you build such a clay brazier with your own hands, it will become your pride and joy. original decoration summer cottage plot.

Only if the tandoor does not work out with your own hands, then you can think about purchasing its electric analogue.

Furnace design and operating features

A tandoor oven is an almost flat, tapered clay vessel with a hole through which fuel is placed and dishes to be cooked are placed.

The draft is provided by a specially arranged blower at the bottom of the base with a shut-off valve.

Promotion thermal insulation properties stove is due to the bricks with which the clay base is finished, and natural material, capable of storing heat.

Clay, sand or salt are used as it.

This design of the tandoor oven allows the combustible fuel to heat the walls up to 400°C and subsequently maintain the temperature for four hours.

This time is quite enough to prepare any dish.

Powerful heat transfer directed into the tandoor and stable temperature make it possible to bake bread evenly, fry meat until crispy, and make pilaf aromatic and crumbly.

Creating a tandoor with your own hands at the dacha can be done in several ways. Let’s consider three options at once, which differ in the level of complexity of the structure.

But in any case, laying such a stove on the ground will not be particularly difficult even for a non-professional.

Classic brick tandoor

If you build a brick tandoor with your own hands according to the ancient classical technology, then you will have an almost real national oven in your dacha, which can glorify your culinary abilities.

Why is it “almost” real?

As a rule, masters always keep their secrets to themselves, so build exact copy a brick oven will not work. By studying the ancient technology of tandoor construction, you can find out several important things.

Firstly, making the base of a tandoor oven requires the use of kaolin clay from the Akhangaran source. It is this material that has excellent thermal insulation properties.

Secondly, adding sheep or camel hair to the clay can prevent cracking of the inside of the oven.

These facts of knowledge modern masters and are limited, since none of them knows the exact composition of the kaolin solution.

The construction of a classic brick tandoor stove is as follows:

• Kaolin is combined and mixed with wool; the resulting composition should have a viscosity and a thick sour cream-like appearance. The prepared mixture is set aside for a week in order for it to dry evenly; for this purpose, the composition is periodically stirred. The water that has settled on the surface of the mixture is drained. The less water in kaolin, the stronger the structure of the finish will become. A stove built from such material will not crack during the firing process. After the allotted period, the composition should acquire properties similar to plasticine, after which it will become pliable for modeling;
• Flat strips with a thickness of 5 cm are formed from the prepared clay. Moving in a circle, with their help they begin to sculpt a tandoor with their own hands. The classic height of the vessel is from 1 to 1.5 m; neck with a diameter of 0.5 to 0.6 m; the diameter before the container narrows is 1 m. A hole is left in the lower part of the base, which will be used for the ash pit;
• The half-ready tandoor is left to dry in the shade. The vessel takes about 30 days to do this;
• At the next stage, the furnace is covered with a brick casing. It is necessary to use fireclay bricks specially designed for cladding internal surfaces stoves and fireplaces. The space between the clay and the brick is gradually filled with any heat-preserving material (salt, sand, clay), compacting each layer;
• The inner walls of the clay vessel are coated with cottonseed oil;
• At the final stage, the tandoor oven is fired to obtain a ceramic state. During firing, the temperature is raised gradually. The process lasts about a day, since sudden heating of the raw clay will cause cracks.

A simplified process for creating a classic tandoor

Make a simplified version classic tandoor at the dacha it is possible on the basis wooden barrel. This method was invented for inexperienced craftsmen.

And this was probably done by an equally inexperienced specialist who was unable to form an even vessel from clay strips.

Making an Asian stove will require the following materials:

• kaolin clay;
• wooden barrel with metal rims;
• fireclay sand (0.5 mm fraction);
• vegetable oil;
• sheep or camel wool.

Step-by-step construction of a tandoor oven based on a barrel

To create an Armenian tandoor from a barrel, you must use the instructions from this paragraph of the article.

The wooden barrel is completely filled with water and left for 24 hours for the wood to swell. Sand, clay and wool are mixed in a ratio of 1:2:0.05.

The mixture is left for a couple of days until plasticity is achieved. After this, the water is removed from the barrel and the wood is allowed to dry thoroughly.

The inner walls of the barrel are greased with oil, allowed to soak, and left overnight.

The inside walls of the wooden container are lined with a plastic kaolin mixture, with a layer thickness of about 5 cm. Wetting your hands in water, smooth the surface until the walls are smooth and even.

To make the neck of the tandoor narrower, the thickness of the clay layer evenly increases upward. A hole for the blower is left at the bottom of the future vessel.

It will take at least a month for the tandoor to fully ripen, during which time the clay vessel will gradually begin to peel off from the wooden walls.

After this, the metal rims are removed from the barrel and the almost finished tandoor is freed from the wood.

For the purpose of firing, the furnace is placed on a layer of sand and the first firebox is fired. Having laid minimal amount fuel into the tandoor, light a low fire, gradually adding flammable material.

The tandoor should warm up slowly over six hours. Then the fire is made stronger, the heating is brought to the maximum temperature increase.

The clay vessel is covered with a lid and allowed to cool slowly.

To enhance the thermal insulation properties, the clay container is lined with brick, and an insulating layer is made as in the first version of the stove.

Modern way of making tandoor

Having started building a tandoor from refractory bricks at your dacha, you can be sure of getting 100% results.

Unlike the classic manufacturing option, such an oven will not fall into pieces even at the beginning of drying.

Of course, such an oven will differ in appearance from the national Asian oven, but because of this, the taste of the dishes prepared in it will not become worse.

To build a brick tandoor, you need to stock up on:

• oven refractory bricks;
• clay mixture for masonry;
• kaolin clay;
• sifted sand;
• reinforcing mesh;
• concrete mixture for foundation construction;
• patterned wooden frame.

Step-by-step construction of a brick tandoor

Pouring a brick foundation for a tandoor:

• To construct the foundation, make a round hole in the ground 40-50 cm deep with a diameter slightly larger than the base of the future furnace. Sand 10 cm thick is poured into the bottom of the pit, and reinforcing material is laid on top of it;
• After arranging the pit, everything is filled with concrete mixture and leveled building rule. At the same time, do not forget to control the horizontalness of the surface using a level. After horizontal foundation Once it has completely set and dried (this will take at least a week), you can begin building brick walls.

Construction of walls made of refractory bricks:

• Using a frame template, the brick is laid around the foundation using the end method. The components of a refractory mortar for masonry are: fine quartz sand, plasticizers, a certain amount of clay;
• The second row of the tandoor's end masonry provides a hole for a metal window, which will subsequently play the role of a blower. A chimney can be used for this purpose;
• To build the walls of a tandoor, four rows of vertical brickwork are enough. By using a wooden template, the rows will gradually narrow upward. To achieve this, the final row of masonry must be done with a noticeable inward slope. The result should be a tandoor 1 - 1.2 m high;
• External and internal walls The almost finished brazier is coated with kaolin clay, the layer thickness of which should be at least 5 cm. For an aesthetic appearance on the outside, the tandoor is lined with natural stone.

The kiln is fired by diluting low fire inside the tandoor and gradually increasing the temperature, as was done above for classic options ovens.

Of course, building a tandoor is a troublesome and lengthy process. But the effort spent will not be in vain, because as a result you will have a real Asian stove.

This is a great opportunity to surprise your loved ones and guests with dishes prepared so in an original way. Our construction tips will help you with this.

A tandoor is a special jug-shaped roasting pan designed for cooking food. These stoves are most common in the East. Now they are increasingly used in Europe, since they have a lot good qualities. They can be stationary or small, portable. Historically, the tandoor is a clay product, but in modern conditions It’s much more convenient to build a brick tandoor with your own hands.

Historical reference

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

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

The making of a clay tandoor is shrouded in mystery, which is protected and passed down from generation to generation. If you make a tandoor without skill, it will crack due to high temperature. There are secrets that are known. The clay is carefully sifted, like flour for dough. Sheep or goat wool is added to the clay. After firing, it burns out, leaving pores in the vessel. During construction, a barrel is often used - wooden or plastic. She keeps her shape. It is removed after construction is completed. Knowing these secrets is not enough to do clay tandoor. At the dacha they usually build a brick one.

This does not detract from his wonderful qualities. The ancient nomads at each of their sites made stoves from whatever they could find, maintaining the principle, and the food turned out delicious. That is, initially a tandoor is a fire in a recess that saves it from the wind.

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

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

Read also: Brick for laying the furnace

In former times, this stove also served to heat the room. It is currently not recommended to use it indoors.

Construction

The construction of a tandoor, like any other business, requires preparation.

Preparation

It is necessary to select and prepare a place for the stove. It should be located far from the house and plantings. An area with minimal humidity is desirable. Everything unnecessary needs to be removed from it. It must be level.

• fire brick;
• sand, clay, fireclay mortar;
• grates (grid);
• cement;
• asbestos pipe;
• shovels;
• trowels;
• level.

Foundation

The most good place for tandoor shortbread. If there is no such place on the site, a shallow round pit is dug and filled with sand and compacted. On this site a foundation is made of brick or concrete. Can be used reinforced concrete slab. This a good option, but it increases the cost of the furnace. In addition, the slab needs to be laid very evenly.

Construction of the furnace

The walls are laid on the finished foundation. The brick is laid on the end or in 3 rows. The first row is laid in a circle and adhered with mortar. The inner diameter of the circle is 0.5 meters. Inserted into the second row asbestos pipe, it will serve as a blower. Internal coating is made with fireclay mortar or clay. It is more convenient to do it immediately as the next row is installed.

Grate bars are installed on the second row. A total of four rows are required.

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

The oven is ready. The lid can be made from an iron sheet by welding a handle. It will help keep you as warm as possible. You can refine the tandoor externally, cover it natural stone. They begin to use when everything is well dry.

Earth tandoor

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

Read also: Brick for laying the furnace

It is profitable to build a brick tandoor yourself, since the work of a master will be very expensive. The simplified construction itself is not difficult, it can be carried out by anyone whose hands are not rooted to their pockets.

Of course, these are not the only ways to build such a furnace. There is, for example, horizontal tandoor, which is convenient to use. It can also be built from bricks. In such ovens, dishes are mainly prepared on a baking sheet. Outwardly, they resemble a Russian stove, but without a chimney.

Terms of use

The first ignition must be carried out carefully. The temperature must be raised gradually. Firewood is placed in two thirds of the tandoor; it must be dry. They set them on fire through the ash pit. Products are loaded into the oven when the wood has burned out, about an hour after ignition. The coals should be evenly distributed across the bottom of the oven. One dressing is enough to cook two dishes, and the second one will take twice as long to cook.

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

It's easy to check if it's ready for use. You need to run the stick along the wall inside. If the soot disappears and the wall becomes clean, the oven is ready for use.

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

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

Do not pour water over the tandoor to cool it down. It will give irreparable cracks. It should cool down on its own, naturally.

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

We should not forget about fire safety.

Advantages

Tandoor cooking is becoming more and more popular. What contributes to this?

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

Cooking is similar to oven cooking. They are not formed in food during cooking. harmful substances. Even the kebab turns out to be dietary.

Connoisseurs of delicious food will appreciate dishes prepared in the tandoor. Anyone can build it themselves at home. The main thing is to know some of the features of the work and stock up on the necessary materials.

The stove, which is common among Uzbeks, is considered quite popular and convenient. Using a tandoor you can prepare delicious fried meat, flatbreads, fish and grilled vegetables. In order for it to turn out correctly, you need to know some secrets of its construction. You can make a tandoor from brick with your own hands even without special skills and subsequently enjoy wonderful dishes prepared in it. How to build a stove without the help of specialists and what is needed for this?

Design and operation

Tandoor (Uzbekistan) is a clay jug that tapers towards the top. In the center there is a hole through which coal or firewood is placed, as well as the dish itself. At the bottom there is a blower hole that provides good traction. Bricks are laid on the outside of the clay base. It improves thermal insulation. Air gap salt and sand are poured between the brick and clay. Thanks to this, you can subsequently heat the oven from 250 to 400 *C. After one kindling, you can prepare your dishes for at least six hours, because the materials from which the structure is made are capable of long time keep hot. In this case, the flatbreads or meat will be cooked as evenly as possible due to the absence of a temperature difference.

Depending on the shape of the location, the Uzbek tandoor can be horizontal or vertical. Depending on the scope of application, the following options are distinguished:

• Yamny. This design is used for cooking meat (lamb, poultry). They dig a hole and line it from the inside clay bricks(width 30 cm);
• Ground tandoor oven. It is easier to do it yourself than the pit version. Most often used for toasting flatbreads. It is made from a mixture of clay and sheep's wool;
• Portable. Made from fireclay bricks and clay. The design dimensions are not large and allow the device to be transported. By appearance it resembles a barrel with handles.

If you wish, you can make a tandoor with your own hands from bricks that are not only round in shape. Nowadays, a square version is quite common, which fits perfectly into the landscape. country house or dachas. Interior This design, however, has rounded shape, since this ensures uniform cooking and circulation of hot air.

Advantages

The advantages of a homemade Uzbek design are:

• Low consumption of firewood and coals (on average 5-6 hours of heat retention after one fuel load);
• There is no need to constantly monitor the cooking process;
• Ability to prepare various dishes, including baking bread;
• Short cooking time;
• Evenly cooked meat.

An important fact is that you can cook in any weather conditions, which is very valuable.

Materials

Even a beginner can build a tandoor that will serve for a long time and will not become unusable after several preparations. The main thing is to follow all the recommendations and take into account the manufacturing drawings of the Uzbek stove. How to make a tandoor from bricks good foundation? To do this you will need the following materials:

• Refractory brick (the quantity depends on the size of the future structure);
• Stove mixture, with which the masonry will be more reliable;
• Clay (kaolin);
• Reinforcement mesh for the foundation;
• Concrete and sand;
• Wooden frame template.

A prerequisite for a high-quality furnace is the preparation and pouring of the foundation. Thanks to it, the structure will stand stable. This will take time (on average 7-10 days). Otherwise, it’s quite possible to lay out the tandoor in a few hours.

DIY work stages

A brick tandoor is made with your own hands as follows:

• Preparing the foundation. It is necessary to dig a round hole, which in diameter will be slightly larger than future design. Cover the bottom with sand (20 centimeters thick). Reinforcement and metal mesh are laid on top of the sand bed. Concrete is poured on top of this device. It is important that the concrete pour is level and without bevels. After preparation, you need to wait at least a week for the concrete to harden and strengthen well.

• The masonry is carried out along the predetermined diameter of the future structure. The bricks are installed at the end. Work better done wooden frame, with the help of which the circle of a brick tandoor is formed. The first row lies vertically, and the inner edges fit tightly to each other.

• For additional fixation, you can tighten the first row with metal wire and hide the ends in a seam. Do the same with the remaining rows. Usually diameter similar design does not exceed one meter. Brick laying is carried out using a special mortar, which contains fire-resistant mixtures (kaolin clay, sand). The advantage of the solution is that it is quite plastic and will not crack when exposed to high temperatures.

• During installation, it is necessary to place a hole in the lower part of the structure - a blower. Subsequently, a regular chimney is inserted into it.

• Upon completion of installation, it is necessary to coat them from the inside and outside kaolin clay. A five-centimeter layer is enough. For aesthetics, the outer side of the stove is lined with multi-colored stone.

• The last step is kiln firing. To do this, firewood or coal is placed inside and lit. The temperature must be gradually raised to 400*C.

• To build a tandoor with your own hands you don’t need any special knowledge, but there are some secrets. This will allow you not only to make a high-quality stove, but also to make it as functional and durable as possible.
• The Uzbek version of the stove, built with your own hands, will be more stable if you use fireclay bricks rather than red ones. This is especially true for the base of the structure. The fact is that as a result of temperature changes, red brick can simply crumble. It is important to remember that the base of the stove must be equal to its height. In this case, the ratio of the neck to the base is made at the rate of 1:3.
• To make the oven easy to clean in the future, it is necessary to ensure that the inside is as smooth as possible. To do this, the inside of the tandoor brick should be treated with grinder, and then apply a layer of clay and level it with constant wetting with water.
• To prevent the design from deteriorating in the future, you need to take into account weather and the quality of the firewood used during cooking. In the summer you can lay all the firewood at once, but in winter period It is best to heat the oven gradually. This will avoid sudden temperature changes and, as a result, eliminate the possibility of cracking of the walls. It is optimal to use birch, oak, and acacia wood for kindling. They have a high heat transfer coefficient.
• A self-made structure is perfect for preparing various dishes, and will also be an excellent and colorful decoration cottage or country house.