Do-it-yourself tandoor from fireclay clay. Proven ways to build a tandoor with your own hands from bricks. Wood and coal

06.11.2019

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Tandoor - an oriental stove in the shape of a jug, which can successfully replace both the barbecue and the open-air oven. In the tandoor, you can cook a lot of oriental dishes: barbecue, pilaf, flat cakes and samsa, baked meat and fish.

Traditional tandoor originally from Central Asia, it was sculpted from refractory clay dried in the sun and annealed on saxaul wood. It is practically impossible to reproduce this technology in mid-latitude conditions: clay drying requires special conditions with low humidity and a certain light spectrum.

In a desert climate, such a regime is created without much difficulty on the street: the hot sun evaporates moisture, heats the clay up to 70 degrees, and the dust constantly contained in the air acts as a kind of filter for UV rays. As a result, the tandoor dries without the formation of internal stresses, and during annealing it remains intact even with a large wall thickness.

Clay that is dried under normal conditions quickly crusts over while remaining moist inside. As a result. when trying to burn. its internal moisture comes out sharply, forming cracks. That's why it is impossible to make a ceramic tandoor with your own hands in our latitudes, even in the presence of good fireclay clay.

Therefore craftsmen, having decided to build a tandoor on the site with his own hands, pay attention to its closest relative - the Armenian tonir. He made of fireclay bricks and has thicker walls, which allows you to keep the heat longer. Of course, the tonir takes longer to warm up, but, unlike Central Asia, there is no shortage of firewood in the middle latitudes.

Folding a brick tandoor with your own hands is quite simple - the masonry technology is simple, and the materials necessary for it are available and sold in hardware stores. Detailed instructions and photos are given below.

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Materials required for masonry

Unlike the usual brazier, the tandoor is a universal design, so you will need different materials to make it yourself.

Refractory fireclay bricks are required for the walls of the structure, its quantity depends on the size and thickness of the wall and ranges from 300 to 1200 pieces.
Masonry mortar can be prepared with your own hands based on clay and sifted sand, or you can buy a ready-made heat-resistant compound based on fireclay in a building supply store.
The finished oven is coated on the outside with clay mortar, you can finish it with natural stone or mosaic. If flat cakes or samsa are baked in the oven, coating with heat-resistant clay is also needed from the inside.
The foundation for the furnace is made of concrete reinforced with a bar.
Another necessary element is a blower, it can also be folded from brick or made from cutting a pipe with a diameter of 100 mm or more.
You will also need a wooden block and boards to complete the template according to which the masonry will be performed. Without a template, it is difficult to make an even circle and an upper vault.

How to fold: technology

The construction of a brick tandoor oven takes several weeks. Since the stove, like the barbecue, is placed outside, it is better to choose warm summer months for work, since work with masonry mortar is possible only at positive temperatures.

Foundation

An important stage in the construction of a tandoor oven is the construction of a solid foundation. The foundation is necessary so that during seasonal soil movements there is no destruction of the masonry. It can be made from a ready-made concrete slab, but more often the foundation is poured into the ground according to the size of the future furnace.

First of all, markings are made on the selected site: they indicate the contours of the tandoor and, if desired, the platform for approaching it.
Remove the sod from the designated area. If the soil is sandy, then it is enough to level it. In clay and loam, another 10-15 cm of soil is removed and the resulting trench is covered with sand. Spilled with water and rammed.
In dry areas, you can make the foundation flush with the ground. If water stagnation is possible, it is better to raise it above the ground by 10-15 cm, for which a formwork is made of boards along the contour of the base.
Reinforcement is laid from a bar with a diameter of 10-12 mm in the form of a lattice at a distance of 15-20 cm. The bar is knitted together with annealed wire.
Fill the formwork with concrete, level the surface with a board and a level, and sprinkle the top with a thin layer of clean cement - this will make it more water resistant.
Exactly in the center of the base, a recess is made under the tandoor - a template will be installed in it when laying.
Leave to dry under the film, moisturizing in hot weather as the top layer dries. The curing time is at least two weeks, after which the construction of the tandoor can begin.

Template preparation

While the foundation of the furnace dries and gains strength, you can start preparing a template for laying. Since the brick is laid out in a circle, it will be difficult to maintain the same radius everywhere without a template.

For its manufacture, it is necessary to make calculations and drawings, since the convenience of masonry will depend on the correct execution of the template. The main condition is that the distance between the levels of the template must correspond to the height of the brick row.

The tandoor is made of brick placed on a short edge. In this case, the height of the row will be 26 cm, taking into account the masonry seam. Thus, it is advisable to make the height of the straight part of the tandoor 2 rows or 52 cm, after which the narrowing of its arch begins, equal in height to two more rows. You can make a template from a bar and boards or from plywood.

It is necessary to maintain a right angle in its lower part so that the furnace walls turn out to be even along the entire circumference!

Tandoor masonry

You can lay out the tandoor with your own hands over the weekend, if you prepare all the necessary materials and tools in advance. Part of the brick to create the vault will need to be cut, so you need a grinder with a circle around the stone. Also for laying you need a trowel, a hammer with a rubber head and a level. You will need two containers: for kneading the clay mortar and for the water into which the bricks are dipped.

Knead a solution of clay, sand and water with the addition of salt - a tablespoon per bucket. The ratio of clay to sand depends on its fat content. The finished solution should roll into a ball and, when falling onto a hard surface from a height of 30-40 cm, flatten with the formation of small cracks, but not crumble. If there is too much clay in the mortar, the masonry joints will begin to crack when fired. You can also use a ready-made dry heat-resistant mixture for laying furnaces.
Expose the bricks of the first row according to the pattern to dry. They are placed on a narrow edge with the end to the center, so that the wall turns out to be half a brick. To create roundings, the inner radius must have a minimum clearance, the outer radius should be wider.

After the bricks are exposed and leveled, they are taken out one by one from a row, briefly dipped in cold clean water - the active release of bubbles should stop. After that, a mortar is applied to the brick from three sides - the bottom and side, and put it back in a row. This is done consistently with all the bricks in a row, checking them against the pattern.
The finished row is checked again and, if necessary, leveled. Clay mortar dries for a long time, so you can take your time and set the bricks with high quality. The seams from the outside are filled with mortar and embroidered - subsequently, when finishing, the mortar will hold better.

The second row repeats the first, and it is laid in the same way, but to increase its strength, it is made with dressing, shifting the brick by half. In the second row, a blower is made from a piece of pipe. To do this, two bricks in a row are cut in half, leaving a window under the pipe. Install a pipe - blower. Fix it with a solution.
In the third row, the formation of the tandoor arch begins. In order to give it a slope, the lower part of all bricks is slightly filed at an angle with a grinder. If you calculate the angle well, you won’t have to cut the next row.

The number of bricks in the third and fourth row is reduced due to the reduction in diameter. Therefore, the dressing in them will turn out to be incomplete, and the shift relative to the previous row is done by 1/3 of the brick.
After the masonry is completed, the oven is dried until the masonry mortar is completely dry. In hot weather, for uniform drying, you need to moisten the masonry or cover it with a film.

Finishing and kiln firing

The tandoor, made by hand from one row of fireclay bricks, although it has good heat capacity, is additionally coated with clay mortar from the outside to improve this characteristic, and if it is planned to bake pita bread or cakes on its walls, then from the inside.

For finishing use the usual masonry mortar, but kneaded to a thick state, resembling plasticine in consistency. For plasticity, table salt is added to it.

Before plastering, the brickwork is moistened spraying from a spray bottle. The solution is applied with a layer not exceeding 1 cm, a thicker layer may crack when firing the stove. The neck is also coated with rounding. To give the stove a decorative effect, you can lay it out on the outside with mosaics or natural stone, as in the photo.

Drying the finished tandoor is done in the same way as after laying, for at least two weeks. After the initial drying, the finished stove is heated, first with paper, dry wood shavings or wood chips, adding fuel in small portions until the walls are moderately heated. After each furnace, it is cooled, and the next day it is heated again. So the oven is dried for two weeks.

Roasting is carried out after the initial heating. Hardwood firewood is prepared for firing, which burns out with the formation of a large amount of coal. It is advisable to use an apple tree, cherry or other fruit trees - they smolder longer than they burn, without spilling into ashes.

The first batch of firewood is laid - a quarter of the height of the furnace, set on fire and waiting for the formation of coals, after which the next is added - this is how the tandoor is filled with coals by about 2/3. After the disappearance of the flames and the formation of a large mass of smoldering coals, cover the tandoor with a lid and leave to cool completely.

The resulting ash is taken out of it, the inner walls are swept with a soft brush - and the tandoor is ready for use as a barbecue or.

When firing a tandoor, you need to be careful and take fire precautions, as the temperature in the furnace can be very high!

fixtures

The dishes prepared in the tandoor have a juicy and rich taste. Moreover, you can cook several dishes at once in it. To facilitate their placement in the tandoor, it can be equipped with various devices.

Unlike the brazier, in the tandoor, shish kebab and kebab are fried not horizontally, but vertically. At the same time, the juice does not flow onto the coals, but onto the lower pieces, soaking the meat and making it tender and juicy. To conveniently and securely fix the skewers, you can put a rod on the neck, on which the skewer is put on by the rings. But it is more convenient to make a special lid with slots and a hole for the cauldron. It is made of sheet iron according to the size of the neck, as shown in the photo.

To cook pilaf, stew, fish or vegetables in a cauldron, and at the same time remove smoke from the oven, holes can be provided in the lid.

Tandoor can be used not only as a barbecue, but also as an oven for languishing dishes. It produces excellent daily cabbage soup, stewed vegetables, stews. In order to place a pot or cast iron inside the tandoor, and then it is easy to get it out, you can make a grate on the brackets, as in the photo.

A brick tandoor in a summer cottage will replace, and a pita oven. Do-it-yourself installation will not take much time and will allow you to enjoy amazing and fragrant oriental dishes with family and friends.

Tandoor is made in the form of a container, hollow inside. A hole is made on the upper surface for laying food and firewood. A blower is installed below, providing traction in the device. To enhance thermal insulation, an additional shell is made of brick, and sand or clay is poured between the body and the brick fence.

During the burning of firewood, the tandoor heats up, the temperature in it can rise to 400 degrees. The oven retains heat well, so the heat lasts up to 4 hours, during which it is allowed to cook dishes continuously. Food cooks quickly because the heat does not spread outside, but inside the vessel. The device prepares aromatic dishes, evenly fried meat, puffed bread and other uniquely tasty products.

Advantages and disadvantages

The original country stove for cooking is easy to build, it is easy to operate. But, despite these significant advantages, it also has several important disadvantages that you should pay attention to before you start building.

Advantages

Fuel economy.
Maintaining the optimum temperature.
No hassle to use and maintain.

To heat a tandoor, you need much less firewood or coal than for a barbecue or barbecue. With the help of one bookmark of firewood, you can cook about five servings of shish kebab, when the grill does not work even two. Barbecue in the tandoor cooks much faster and easier, you just need to hang the skewers inside and close the lid.

The meat will cook by itself, you do not need to constantly turn it over. Good tandoors with sufficiently thick walls cook food much faster than thin-walled ones, due to the greater accumulation of heat and its longer preservation inside.

Flaws

No chimney.
During operation, it is necessary to constantly use special gloves that resist burns.
After lighting firewood, soot deposits appear on the inner surface.
Heavy thick-walled tandoors are difficult to transport.
Food and fuel are placed in the same hole.

If you want to use the oven indoors, you can make a portable tandoor on wheels, lighter and more compact. To get rid of soot, it is enough to clean the walls with a hard brush and rinse with water.

Making a real clay tandoor

The ancient technology involves the manufacture of an Uzbek stove using molding. The tandoor is molded from a special kaolin clay, which differs from the usual good thermal insulation properties. During operation, the device may crack, in order to avoid such unpleasant consequences, camel or sheep wool is added to the clay.

Asian masters in the construction of real tandoors do not spread secrets that allow them to achieve a better result. Therefore, you have to make a furnace without knowing the exact composition of the mixture. How to make a clay tandoor with your own hands is described in the following paragraphs.

Scheme

This scheme of a classic clay tandoor reinforced with brickwork is quite simple to build.

The finished tandoor will be 900 × 900 cm in size. The width of the upper hole is 350 cm.

Materials and their quantity

The tandoor is made from kaolin clay mixed with wool. Pieces of wool should be approximately 15 mm wide. The amount of clay used depends on the final consistency of the mixture and the presence of other components in the composition. The finished mixture should be viscous and thick. For the manufacture of the body, clay and fireclay sand are mixed in proportions of 1: 2. The mixture is poured with water and left for several days.

The walls are made of refractory bricks. For the presented scheme, approximately 1000 bricks are needed. Sand is poured between the brickwork and the furnace body for better thermal insulation. It will take about 30 kg.

Tools

To build a tandoor with your own hands, you need the following tools:

Shovel.
Bulgarian.
Construction level.
Putty knife.
Fittings.
Solution container.
Wire for fixing brickwork.

Different schemes may require additional tools. For the presented scheme, the above elements are sufficient.

Step by step instructions for sculpting

Kaolin clay is mixed with wool or fibers.
Mixing clay and wool
The finished mixture stand for a week to achieve the required condition.
Flat “sheets” are molded from the mixture, their thickness should be at least 5 cm.
Clay sheets
The body of a tandoor oven is made from sheets, laying out a round container with them.
Building a clay tandoor

View from above

Don't forget to make a blower
It is recommended to lubricate the inside of the oven with vegetable oil.
We leave the structure for 24 hours to dry.
Lubricate the cracks that have appeared with clay milk and leave to dry further.
Lubricate the cracks
Next, we strengthen the tandoor with brick walls, using the same kaolin as a mortar.
Sand is evenly poured between the bricks and the body.
The next step is to make the cover. It can be made from wood:
After all the manipulations, you can proceed to drying the oven. Drying of the finished Uzbek stove should last at least two weeks. As soon as the first drying is over, the oven is heated with paper or shavings. After burning the fuel, the tandoor should cool down completely and be heated again the next day.
Ready tandoor

Typical Manufacturing Errors

Incorrect preparation of the mixture. Any deviations can provoke the appearance of cracks. It is important to observe the proportions during the preparation of the batch.
Insufficient firing. Causes the device to transmit heat to the outside.
Improper drying. Drying the oven should be carried out in a warm place with low humidity.

Clay tandoor from a wooden barrel

It is much easier to make an Uzbek tandoor with a base from a wooden barrel with your own hands. It is not necessary to make flat sheets of clay to create a case, to fire for a long time to give them a ceramic state. It is worth noting that the tandoor is made with a foundation, for the reliability of the installation. The disadvantage of this option is the impossibility of moving it.

The article on our website portal provides a description for a tandoor from a 120-liter barrel. The diameter of such a barrel is 526 cm, and the height is 170 cm. The following diagram provides a detailed description of the tandoor device with a foundation. With the help of a picture, you can understand how to make an Uzbek tandoor with your own hands:

Materials and their quantity

For the construction of a better and longer-term tandoor, it is best to use kaolin clay mixed with wool or fibers. Kaolin better prevents cracking. The mixture must also be made from clay with an admixture of fireclay powder in a ratio of 1:2. The material from which the barrel is made is not important, anyway, oak barrel or cherry, the wood used does not matter. The following materials are also required for construction:

Thermal filler, for example, sand.
Bricks.
Lattice.
Fittings.
Water.

It is equally important to make the right mixture, the durability of the furnace and its performance depend on the composition of the clay for the tandoor. If you want to strengthen the device, you can build a foundation of brick and the same clay mixture. To improve the thermal capacity of the furnace, sand is poured between the base and the brick shell.

It is better to use a good, ceramic brick. Such a stove saves fuel much better due to the fact that it retains heat inside many times longer. It is not necessary to make a tandoor with a brick shell, the oven can be made simply from clay, but in terms of its qualities it will lag somewhat behind the most advanced version.

Tools

To make an Uzbek tandoor from a barrel, you need the same tools as for a simple clay tandoor with slight differences:

Bulgarian,
Putty knife,
Master OK,
Drill,
Shank.

Manufacturing instructions

Finished construction with brick finish

When the tandoor is ready, you should not immediately apply it, first you need to dry the structure thoroughly. The tandoor oven should dry for at least a month, and if the bottom of the barrel was not removed during construction, then drying is extended to one and a half months.

Mistakes

Poor kneading of the clay mixture, from which the tandoor cracks or even spreads.
Extra thermal insulation of the walls.
Fixing bricks on a poor-quality mixture. It is best to use the same kaolin clay.

Tandoor, like any other stove, is a flammable device that can harm human health. For best performance and your own safety, it is important to follow the rules of operation.

Locate the structure in an open area to avoid ignition of nearby objects.
To move the oven, attach wheels to it.
Be sure to check the absence of fire and hot coals in the device before leaving it unattended.
The base of the tandoor must be heat-resistant.
When melting, do not use coniferous firewood, due to the release of carcinogenic resins by them.
Heat-resistant gloves and oven mitts must be used when using the oven.

Conclusion

With the help of simple actions, an exotic Uzbek oven is made that can cook delicious dishes. Food from the tandoor will give a unique feeling of oriental sophistication. In this convenient and interesting barbecue substitute, you can cook not only meat or fish - the tandoor is famous for its fragrant cakes.

The dough is molded directly onto the inner surface of the oven base and thus baked. Making a real tandoor with your own hands from clay is not only pleasant, but also very useful, because you can treat yourself and your loved ones to special dishes while outdoors.

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

History reference

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

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

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

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

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

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

Construction

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

Training

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

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