Tandoor dimensions drawing. How to make a tandoor in the country - a classic and budget option. Sequence of work: base and walls of the structure

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 for cooking national dishes in Central Asia.

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

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 food lovers were also able to appreciate the dishes prepared in the tandoor oriental cuisine, therefore, 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 large quantity moisture. 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 remains 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.

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 of detergent to the concrete intended for coating - 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 this favorable microclimate, 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.

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

The Asian stove has many advantages that lovers of oriental cuisine appreciate:

1. The operating principle of a tandoor is reminiscent of an oven. Food is cooked thanks to the heat that comes from the walls of the oven. This method of cooking is much healthier than cooking over coals.
2. Tandoor does not require constant monitoring. For example, skewers with shish kebab are loaded vertically into the oven and cooked without turning over or adding water.
3. Food in an oriental oven cooks quite quickly due to good heat transfer.
4. Some dishes cooked in a tandoor do not require separate utensils.

For example, oriental flatbreads are cooked on the walls of the oven. You can make such a miracle stove, which is indispensable in your summer cottage, by yourself, following step-by-step instructions.

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

1. Laying the foundation.
2. Creating a template.
3. Making a tandoor from brickwork.
4. Strengthening the structure.
5. Furnace lining.

Laying the foundation for the tandoor

Before making a furnace, it is necessary to lay the foundation. This is done in order to protect the tandoor from influence weather conditions. The ground can erode the soil, causing cracks in the brickwork.

For the foundation you will need:

• geotextiles;
• crushed stone;
• waterproofing material;
• concrete;
• several bars made of reinforcement;
• polyethylene/sawdust.

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

Do strong foundation under the tandoor in a few simple steps:

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

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

Template for oriental stove

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

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

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

Making a template for a lightweight version of a cylinder-shaped tandoor is much easier. A flexible sheet of metal, roofing felt or PVC is suitable for this. Need to make a cylinder the right size and secure the edges. Thus, you will get a template for the tandoor cylindrical.

Making a tandoor from brick

There are several ways you can make a brick tandoor yourself. First of all, one principle should be taken into account - the bottom layer of the masonry must be lined with bricks and reinforced with mortar. Concrete does not tolerate much heat, so making a stove on a bare foundation runs the risk of destroying the foundation.

Tandoor shape

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

• cylindrical;
• barrel-shaped.

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

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

Bricks can be laid vertically or horizontally. Vertical method Most often used for laying a barrel-shaped stove. When placing vertically, it is advisable to make at least four rows of masonry. Several bricks can be trimmed to make the bricks fit more tightly together.

Such masonry is laid edge-to-edge to each other (vertical spoon masonry) or in a wide part (vertical butt masonry).

To lay with a vertical poke, several conditions must be met:

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

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

Mortar for fastening furnace walls

How reliable the oven will be depends on the correct solution. In order to prepare a special solution, you need clay, water, sand and salt.

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

You can also use a ready-made heat-resistant solution to make a stove.

Furnace laying

Before laying bricks, you need to make sure that all parts of the stove fit tightly together. To do this, you need to lay out the bricks in advance according to the chosen shape and trim some of them. You can make small notes so that when reassembling the tandoor, the masonry is positioned correctly.

Before applying the mortar, it is necessary to hold the bricks one by one in cold water. It is worth doing this until the bubbles stop coming out. After washing, you can apply the solution and install the masonry according to the template. Before further work, you should wait until the solution has completely hardened. To prevent it from cracking summer period, it is advisable to cover the tandoor with polyethylene film.

Strengthening the tandoor structure

Bricks need to be covered additional layer to strengthen the stove structure and retain heat. Internal and outer layer The furnace must be completely coated with clay mortar. Suitable for this homemade solution for masonry, mixed to a state suitable for modeling.

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

Eastern stove lining

After applying the clay, it is not necessary to line the stove, but this will make the structure more attractive. Give tandoor interesting decor possible using decorative rock, porcelain tiles or fireproof paint. The top of the tandoor can be decorated with an iron lid or a marble slab with a hole inside the diameter of the oven.

The tandoor differs from other stoves in that it is more like an oven than a standard stove. You can easily make such a stove yourself.

Mangal or barbecue is a traditional way of preparing shish kebab and other dishes on fresh air. A tandoor will be an excellent alternative to a regular barbecue. With its help you can prepare not only barbecue, flatbreads, pilaf, aromatic soups, but also other oriental dishes. Using a tandoor allows you to forget about burnt kebab or boiled pilaf. Cooking on such a device brings maximum pleasure, and makes it possible for even novice cooks to prepare delicious oriental dishes.

A traditional tandoor is made from clay, then dried and fired in a certain way. However, an inexperienced master will not be able to make such a product the first time. A good alternative is a do-it-yourself brick tandoor, which takes less time to make, and the food in it is also prepared with high quality and quickly.

Before making a tandoor from brick, you should understand the principle of its operation. It is a special vessel designed for preparing various meat dishes, pilaf, soups and flatbreads. Its features include:

1. Bottom part has a blower that provides traction. The upper part of the structure has a hole through which firewood is placed. In addition, it is through the upper hole that dishes for cooking are placed into the tandoor.

2. When making a tandoor from brick, additional processing is required inner surface clay structures. To ensure long-term heat retention between clay and brick, it is necessary to put a layer thermal insulation material. Sand or salt can be used as such material.

3. After burning the wood in the tandoor, the temperature rises to 250-400 degrees. This allows you to cook food quickly. In addition, a feature of this oven is uniform cooking.

4. Heat After fuel combustion, it remains in the structure for up to four hours. If the product is built correctly, the heat will be retained inside and not escape outside. That's why quality construction guarantees a high level of economy and efficiency.

5. Another unique feature brick oven is the uniform distribution of heat. This ensures uniform browning of meat and bread, as well as the ability to prepare pilaf that is unique in its taste.

Therefore, for those who dream of cooking the most delicious pilaf and shish kebab, you need to know how to make a tandoor with your own hands from brick.

Materials and tools

Tandoor is universal design for preparing various dishes, so its production will require the use of a large number of materials and tools. To build a brick oven yourself, you will need:

1. Fireclay bricks. It is used to make the walls of the structure. The number of bricks depends on the size finished design and wall thickness. For construction you will need 300-1200 pieces.

2. Solution. When building a tandoor, it is better to make the masonry mortar yourself. To do this you need to mix clay, sifted sand and water. You can also buy a special heat-resistant composition based on fireclay. However, when purchasing, you should clarify that it will be used to construct a tandoor in order to purchase a solution that can long time withstand significant temperatures.

3. Clay solution. Required for coating the outside of the structure. If you bake lavash, flatbreads and samsa in the tandoor, you should additionally coat the inside of the structure.

4. Concrete and reinforced rod. Components for the tandoor foundation.

5. A piece of pipe with a diameter greater than 10 cm. Must be used to make a blower. If there is no pipe cutting, the ash pit can also be made from brick.

6. Boards or timber. Boards are needed to make a template according to which the masonry will be carried out. Without using a template, folding a circle into an even shape will be problematic.

Additionally, you can use natural stone or other decorative elements flat shape for finishing the tandoor outside.

Do-it-yourself brick tandoor manufacturing technology

The process of building a stove with your own hands from refractory bricks takes several weeks. It's better to do the work in the summer. This will speed up the hardening process of the clay solution. In addition, work with masonry mortar can only be done at dry and above-zero temperatures. In order for the finished stove to perform its functions, it is necessary to strictly follow the technology for its installation.

Details of making a brick tandoor can be found in the video:

Construction of the foundation

One of the most important stages The construction of a brick tandoor is the construction of a strong and durable foundation. It is necessary to ensure that the brickwork does not collapse during seasonal soil movements. Great option the foundation will become ready concrete slab. But if it is not there, you can build a base of concrete and reinforced mesh. The area of ​​the foundation must correspond to the size of the future tandoor.

Stages of pouring a foundation with your own hands:

1. Site preparation. On at this stage Marking and cleaning of the area is carried out. Then you should remove the turf from the designated area. If the soil is clayey, then after removing it the trench must be filled with sand. All that remains is to fill the prepared area with water and compact it.

2. If the site is dry, then the base can be built flush with the ground. But if the area is wet, and in rainy weather, water stagnation is possible. Therefore, it is better to raise the foundation by 15 cm. To do this, it is necessary to make formwork around the perimeter of the base.

3. Reinforcement should be used to strengthen the foundation. This can be reinforcing mesh or rods. If rods are used, they must be connected to each other with wire.

4. Pouring the foundation with concrete and leveling the surface with a board. To give the base moisture-resistant qualities, pure cement must be sprinkled on top.

5. In the center of the base you need to make a recess into which the template will be installed.

6. The foundation should be covered with film while it hardens. If construction takes place during a hot period, the base surface requires periodic moistening.

The foundation hardening time is at least two weeks. During this period, it must gain the necessary strength. After which you can begin building the tandoor.

Making a template

While the foundation is drying, you can start making a template yourself. It is this that will be used for laying the tandoor. Without using the correct template, it will not be possible to make an even circle and arch.

When building a tandoor, the brick is placed on a short edge. In this case, the height of the row should be 26 cm. This indicator also includes the thickness of the solution. Optimal height the straight part of the structure should be two bricks or 52 cm. After which it is necessary to gradually narrow the stove. The height of the tapering part of the tandoor should also be two bricks or 52 cm.

To make a template, it is advisable to use boards, bars or a sheet of plywood. Using a template allows you to ensure perfectly smooth walls of the tandoor, which guarantees not only a presentable appearance, but also strength, durability, reliability of the design.

Features of masonry

Laying a furnace takes on average 1-2 days. Behind short time masonry of the structure is possible only with preparation for construction in advance. The brick for laying the vault must first be trimmed. To do this, it is most convenient to use a grinder and special stone circles. Also for construction you need to prepare building level, trowels of various sizes, as well as a special rubber hammer. Before starting construction, it is necessary to prepare a masonry mortar based on clay, sand and water. Bricks must be soaked in water before laying, so you also need to place a container with water.

When mixing the solution, it is recommended to add salt to it - at the rate of 1 tbsp. l. on a bucket. The amount of clay in the solution should be moderate, otherwise the masonry joints may crack during the use of the tandoor. If there is any doubt about high quality prepared masonry mortar, it is better to purchase a ready-made heat-resistant mixture at a hardware store.

First you need to place the bricks of the first row according to the template without using mortar. The bricks are laid out on a narrow edge so that the furnace wall is half a brick long. In this case, the inner radius should have a minimum gap, and the outer radius should be wide enough.

After placing the first row of bricks without mortar, you can begin laying them. To do this, you need to remove the bricks one at a time, place them in water for a while, and then apply the mortar to the brick. Ready brick returns to its place in the row, after which all the bricks of the first row are subjected to these manipulations.

After applying the mortar to all bricks in a row, you should carefully check the masonry. The hardening time of such a solution is quite long, so there is time to check the quality of the masonry. WITH outside The masonry seams should be filled with mortar in order to improve the quality of adhesion of the mortar to the wall of the tandoor during further finishing.

The second row is laid similarly to the first. However, in order to increase the strength of the structure, it is recommended to do the second row with a bandage, while moving the brick halfway. Also in the second row a blower is installed, which is made from a piece of pipe large diameter or made of brick. To install the blower, two bricks must be cut in half, and then insert this window under the pipe. All that remains is to secure all the elements with a solution.

The third row differs from the previous two in that with its help the tandoor arch begins to be created. To give the wall a slope, you should cut the bricks a little with a grinder. If you calculate the angle correctly, then the next row can be installed on the third without the need to saw the bricks. If the work is done correctly, the tandoor will narrow closer to the top, which ensures it special properties heat preservation. To do this, the shift of the fourth row relative to the third must be done by a third of the brick.

After completing the brick laying, the tandoor must be completely dried. The drying process must occur at optimal temperatures. In hot weather, the masonry must be periodically moistened, and during the rainy season, covered with film.

Final finishing and tandoor firing

The finished brick tandoor has good thermal insulation. However, to increase its heat resistance, it is recommended to additionally coat the structure with a special clay solution. In this case, the tandoor is always coated with the solution on the outside, and on the inside only when using it for baking samsa and pita bread. In this case, the same solution is used as for laying bricks, but mixed more thickly, and with the addition of salt for plasticity.

The brickwork should be well moistened, and then a layer of mortar should be applied to it. The layer of clay solution should be no more than 10 mm, otherwise it may crack during the firing process. Special attention should be given to the neck of the tandoor. When coated with the solution, it must be carefully rounded to give the structure an aesthetic appearance.

To give the structure a presentable appearance, you can additionally cover it with stone, fire-resistant mosaic or other decorative elements.

After finishing, drying will take at least two weeks. Next, you will need to properly heat the product. To do this, you need to heat the tandoor with paper, small wood chips and shavings. The walls should heat up, but not overheat. This procedure should be carried out every day for two weeks.

And only after this you can proceed to tandoor firing. To do this, you need to use fruit or other firewood. deciduous trees. The firewood must be laid out at a quarter of the height of the structure, after which it is set on fire and burns until coals are formed. After this, a new batch of firewood is poured. This procedure should be carried out until the coals fill the tandoor to two-thirds of its volume. After this, the structure is closed and slowly cools. The next day, the tandoor is completely ready for use.

Dishes prepared in the tandoor are distinguished by their rich taste, uniform roasting and appetizing crust. The advantage of this design is the ability to cook several dishes at once. With its help you can cook pilaf, flatbreads, samsa, stews, soups, shish kebab and other oriental dishes. Most often, such a stove is built from clay. However clay tandoor quite difficult to construct. To facilitate the construction process with your own hands, it can also be made from brick.

Photo gallery of brick tandoors:

Tandoor is one of the oldest designs for a hearth used for cooking. It has a proven history of existence of more than five thousand years. In traditional regions of distribution - from Mesopotamia in ancient times, to the vast regions of Asia Minor and Central Asia, Transcaucasia, right up to Japan, it is still used today as universal oven, suitable for baking bread (flatbread), samsa, cooking meat dishes on skewers and grills, and traditional soups. Despite the extreme simplicity of the design, building a tandoor takes quite a lot of time and requires some skills.

What is this article about?

The principle of the tandoor

There are several options for tandoor:

• Vertical - representing a truncated cone, tapering upward, in which central axis oriented vertically;
• Horizontal - in which the wide hole is located on the side, and the axis is oriented parallel to the surface of the earth.
• Buried in the ground.

Depending on the design, the use of tandoor varies. Vertical ones are more versatile. They are convenient for cooking barbecue, roasting poultry or game, and cooking soups and stews. Horizontal tandoors are used exclusively for baking local varieties of bread - flat cakes.

In regions of traditional use, the tandoor is made from local clay and is a fired, thick-walled clay vessel, shaped like a wide pot with a tapering neck.

In conditions middle zone It is difficult for Russia to make such a tandoor due to the climate. Clay dries unevenly; the upper layers dry faster than the inner layers. When fired, the vessel cracks. That's why , greatest distribution lovers of Central Asian and Caucasian food received tandoors made of local stone or brick.

Tandoor lined with brick

The simplest way is to use finished product, purchased in a store or brought from a Central Asian republic. But the disadvantage of such a tandoor is its mobility and fragility.

A tandoor can simply be stolen or broken at a country house or garden plot in the absence of the owners. Therefore, it makes sense to cover the tandoor with bricks, turning it into a fixed structure that is not subject to vandalism.

For lining there are ready-made tandoors, which look simpler and of course cheaper.

The principle of constructing such a tandoor is extremely simple. Does not require curved masonry. Enough to post rectangular box made of brick. Place the finished tandoor inside, and fill the gaps between the outer wall of the tandoor and the inner surface of the brickwork with salt or sand. Salt is preferable due to its higher heat capacity.

To protect the filler from moisture, the masonry is covered with a stone (granite, tuff, marble) slab with a hole for the neck of the grill.

Brick tandoor

Brick tandoors are typical for the republics of Transcaucasia (Armenia), where they are called tanyrs. The technology of their construction differs from lining a finished tandoor with bricks.

Base – reinforced concrete slab or a separate foundation. The principle of foundation construction is common to all types of furnaces and presented in a separate article.

To make the tandoor perfectly round, a template must be made. This is a stick (a piece of pipe) 1–1.5 meters long with a figured “petal” cut out of plywood attached to it. Before laying begins, the template is installed vertically into the base of the tandoor. After this, it rotates around its axis and bricks are laid along it. The image below shows what this template looks like.

Features of masonry

The foundation is covered with a layer of waterproofing. A circle is drawn on it with chalk equal in diameter to the outer diameter of the tandoor. To lay out the base (hearth), heat-resistant fireclay bricks and fireclay clay. To give the base a round shape, the bricks are cut with a grinder using a stone disc.

Lay out two rows under. The bricks of the second row should overlap the bricks of the first row by half a brick.

After this, a hole is drilled in the center into which the template is installed.

Bricks for walls are first laid out “dry”. The bricks are installed on a short edge so that the thickness of the tandoor walls is equal to ½ brick.

The first 2 rows of bricks are installed strictly vertically.

After laying out dry. They begin the actual laying.

To do this, sequentially remove one brick from the masonry. Soak it in a bath of water until no more air bubbles are released. After this, they are coated with clay mortar on three sides and installed in place. And so on throughout the circle. Periodically rotate the template around its axis so as not to disturb the geometry of the masonry. The second row is laid out in the same way, with an offset of ½ brick relative to the first row.

After this, the wide spaces between the outer ends of the bricks are rubbed with masonry mortar and left for 1-2 weeks until completely dry. In rainy weather, cover with film.

A classic tandoor has no holes in the walls. But, for ease of maintenance - adding firewood, cleaning coals and ash, many people arrange a “blower” in the first row of the masonry. It may be arched shape or simply a piece of steel (cast iron) pipe with a diameter of at least 150 mm.

The third and fourth rows have a slope, due to which the upper opening of the tandoor narrows relative to the diameter of the base to 2/3.

For ease of laying, the bricks are pre-cut with a grinder at one end.

The laying is carried out similarly to the first 2 rows, only a template must be used when laying each brick, otherwise the geometry of the tandoor may be disrupted.

Due to the reduction in diameter, the bricks of the 4th row are shifted when laying relative to the bricks of the 3rd row by 1/3.

A brazier made of 4 rows of standard ceramic bricks has a height of 125–130 cm.

Upon completion of the masonry, it is left to dry for 1–2 weeks.

Tandoor coating

For coating, prepare a solution from fatty clay with a small addition of sand and salt at the rate of 1 glass per bucket of solution. The solution should have the consistency of softened plasticine.

When building “classic” tandoors in Central Asia and the Caucasus, chopped goat hair or cropped horse hair is added to the solution. After the start of use, the wool burns out, and the surface of the coating acquires a finely porous structure. The tandoor “breathes”. Its heat-insulating properties increase.

In the conditions of central Russia, wool can be replaced with finely chopped straw, but the quality of the inner surface of the tandoor will be worse.

A roller is placed along the upper edge of the clay masonry round shape. It protects against injuries from the sharp edges of the brick when cleaning and placing cakes on the walls of the tandoor.

The thickness of the internal coating should not exceed 10 mm. Otherwise, when fired, it may crack and crumble.

The outer surface of the oven is coated with the same solution. It can be decorated natural stone, ceramic tiles, tiles.

Tandoor firing

After the coating has dried naturally (at least 2 weeks) begin firing.

Start by placing a small amount of paper or wood chips on the bottom of the tandoor. After the end of open burning, cover the tandoor with a lid and allow it to cool completely.

The refill of firewood is doubled.

At least 3–4 firings are carried out. The final firing is carried out with the addition of such a quantity of firewood (coal) that after the cessation of open burning, the smoldering coals fill the internal volume of the tandoor by 2/3.

After this, the tandoor is suitable for use.

Optional equipment

For a tandoor, a lid must be made from thick sheet metal 4–5 mm, the diameter of the cover should be 25–40 mm larger than the outer diameter of the roller.

To use the tandoor as an oven for preparing first courses and kebabs, a circle equal to the diameter of the lid is made from the same sheet metal. A hole is cut in the center equal to diameter the bottom of the cauldron or pan that will be used for cooking. Radially from the central hole, a metal disk is used to cut slots to a depth of 70–100 mm. You can insert skewers with kebabs into them. Barbecue lovers can place a removable stainless steel grate on the surface of the tandoor.

For simmering dishes, the tandoor is equipped with a hanging platform on steel chains. Dishes with food are placed on the platform and lowered inside the tandoor. After this, close the lid.

Despite the simplicity of the design, building a tandoor takes a long time. Its construction on the site should begin with the onset of the first warm days so that by mid-summer the tandoor can be used fully functional.

The tandoor is made in the form of a container, hollow inside. A hole is made on the top surface for storing 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 between the body and brick fence fill with sand or clay.

When wood burns, the tandoor becomes hot, and 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 is distributed not from the outside, but from inside the vessel. The device prepares aromatic dishes, evenly fried meat, puffed bread and other uniquely delicious products.

Advantages and disadvantages

The original country stove for cooking is simple to construct and easy to operate. But, despite these significant advantages, it also has several important disadvantages that are worth paying attention to before you start building.

Advantages

• Fuel economy.
• Maintaining optimal temperature.
• No difficulties in use and maintenance.

To heat a tandoor you need much less wood or coal than for a barbecue or barbecue. With one load of firewood, you can cook about five servings of shish kebab, when you can’t even get two in the grill. Shish kebab is cooked much faster and easier in a tandoor; you just need to hang the skewers inside and close the lid.

The meat will cook on its own; there is no need to constantly turn it. Good tandoors those with fairly thick walls cook food much faster than thin-walled ones, due to greater heat accumulation and longer retention of heat inside.

Flaws

• No chimney.
• When operating, it is necessary to constantly use special gloves that resist burns.
• After igniting the wood, a coating of soot appears 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 stove indoors, you can make a portable tandoor on wheels, which is 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

Ancient technology involves making an Uzbek stove using modeling. The tandoor is made from special kaolin clay, which differs from ordinary clay in good thermal insulation properties. During operation, the device may crack, to avoid such unpleasant consequences, camel or sheep wool is added to the clay.

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

Scheme

This scheme classic tandoor made of clay, reinforced brickwork quite simple to build.

The finished tandoor will measure 900x900 cm. The width of the upper opening is 350 cm.

Materials and their quantity

Tandoor is made from kaolin clay mixed with wool. The wool pieces should be approximately 15mm wide. The amount of clay used depends on the final consistency of the mixture and the presence of other components in the composition. Ready mix should be viscous and thick. To make the body, clay and fireclay sand are mixed in proportions 1:2. The mixture is filled with water and left for several days.

The walls are made of refractory bricks. The presented scheme requires approximately 1000 bricks. Sand is poured between the brickwork and the furnace body to better thermal insulation. It will require about 30 kg.

Tools

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

• Shovel.
• Bulgarian.
• Construction level.
• Putty knife.
• Fittings.
• Container for solution.
• Wire for fixing brickwork.

Different designs may require additional tools. For the presented diagram, the above elements are sufficient.

Step-by-step instructions for sculpting

1. Kaolin clay is mixed with wool or fibers.

   

   Mixing clay and wool

2. The finished mixture is left to stand for a week to achieve the required condition.
3. Flat “sheets” are molded from the mixture; their thickness should be at least 5 cm.

   

   Clay sheets

4. The body of a tandoor oven is made from sheets, laying them out in a round container.

   

   Construction of a tandoor from clay

   

   View from above

   

   Don't forget to make a blower

5. It is recommended to lubricate the inside of the oven with vegetable oil.
6. Leave the structure to dry for 24 hours.
7. Lubricate the cracks that appear with clay milk and leave to dry further.

   

   Lubricate the cracks

8. Next, we strengthen the tandoor with brick walls, using the same kaolin as a solution.
9. Sand is poured evenly between the bricks and the body.
10. The next step will be making the lid. It can be made from wood:
    
11. After all the manipulations, you can proceed to drying the oven. Drying the finished Uzbek stove should last at least two weeks. Once the first drying is completed, the oven is heated with paper or shavings. After burning the fuel, the tandoor should cool completely and be heated again the next day.

    

    Ready tandoor

Typical manufacturing errors

• Incorrect preparation of the mixture. Any deviations can cause cracks to appear. It is important to maintain proportions when preparing the batch.
• Insufficient firing. Causes the device to transmit heat to the outside.
• Incorrect drying. Drying the oven should be done in a warm place with little humidity.

Clay tandoor from a wooden barrel

It is much easier to make an Uzbek tandoor with a base made of wooden barrel with your own hands. No need to make it out of clay flat sheets to create a body, fire for a long time to give them a ceramic state. It is worth noting that the tandoor is made with a foundation for reliable installation. The disadvantage of this option is the impossibility of moving it.

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

Materials and their quantity

To build a higher-quality and long-lasting tandoor, it is best to use kaolin clay mixed with wool or fibers. Kaolin is better at preventing cracks from appearing. The mixture also needs to 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, all the same 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 oven 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.

Better to use a good one 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 improved version.

Tools

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

• Bulgarian,
• Putty knife,
• Master OK,
• Drill,
• Cutting.

Manufacturing instructions

Finished structure with brick finishing

When the tandoor is ready, you should not use it immediately; first, the structure must be thoroughly dried. The tandoor oven must 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.

Errors

• Poor mixing of the clay mixture, which causes the tandoor to crack or even spread.
• Excessive thermal insulation of walls.
• Fixing bricks on a poor-quality mixture. It is best to use the same kaolin clay.

The 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 operating instructions.

1. Place the structure on open area to avoid fires in nearby objects.
2. If you need to move the oven, attach wheels to it.
3. Be sure to check that there is no fire or hot coals in the device before leaving it unattended.
4. The base of the tandoor must be heat-resistant.
5. When heating, you should not use coniferous firewood because it releases carcinogenic resins.
6. When using the oven, be sure to use heat-resistant gloves and oven mitts.

Conclusion

Using simple steps, an exotic Uzbek stove can be made that can cook delicious dishes. Food from the tandoor will give you 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 aromatic flatbreads.

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