Staying in the country is a unity with nature. I want to cook food over a fire, sit by the fire, listening to the twilight rustles. A grill or barbecue is most often used to cook food over a fire, but we suggest you make a tandoor with your own hands. What it is? This is an oriental oven-broiler, which allows you to prepare a lot of delicious dishes that are simply impossible to prepare otherwise. Samsa, lavash, oriental meat - all this can be made in the tandoor. Moreover, the meat turns out very tasty because it is suspended in a horizontal position, as a result the fat does not drip onto the coals, but flows down over the pieces of meat, making it juicy and soft.

Shish kebab in a tandoor turns out much tastier due to the vertically positioned skewers. On the grill, the meat needs to be poured with marinade or sprinkled with water, but here it turns out tender and juicy

It is very interesting, in the opinion of a European, that flatbreads and samsa are prepared in the tandoor - they are attached directly to the walls of the oven and baked in this way.

Oriental flatbreads and samsa are baked in the tandoor, stuck to the walls of the oven. This bread has a special taste. Having made your own tandoor, you can bake samsa, pita bread and delicious flatbreads

The traditional shape of such a stove is round. It can be located both above the ground and underground. Today, many summer residents build a brick tandoor; making it is not that difficult, but oriental cuisine will bring a lot of pleasure to both family members and guests.

In the East, a tandoor can also be located in a house; it is installed in the center of the room to warm the air in the room during the cold season.

A small tandoor can be made on a platform with wheels; you can transport it to any place in the garden.

You can buy a tandoor if funds allow. This ready-made tandoor with a platform on wheels can be installed anywhere in the garden or in the house

If the stove is stationary, it is better to place it on rocky or sandy soil, away from buildings and green spaces. The ground under the tandoor should be dry.

How to make a tandoor? For construction, you can use stone blocks, ceramic clay brick or white fire brick. First, the base is laid out. A brick tandoor is quite heavy, so the base must be strong. The base of the furnace is like a foundation, in which an opening is made where the fuel is placed.

You can build a tandoor directly on the ground, in this case, under the base you need to dig a hole in the shape of a circle, with a diameter of 120-130 cm. We fill the bottom with sand (a layer of 15-20 cm), and begin to lay out a brick well.

The base for the tandoor - a sand cushion is made at the bottom of the base, the area around it is also covered with sand. At the bottom it is convenient to place a grill for coals

You can use a ready-made stove mixture as a mortar for masonry. It consists of a plasticizer, red clay and quartz sand. The masonry can be either horizontal or vertical; in the first case, the stove will retain heat longer, the second is more economical - much less bricks will be needed.

Tandoor, lined with vertical masonry with a pipe for exhaust gases. Less material is consumed for the manufacture of such a furnace.

A brick tandoor lined with horizontal masonry - the wall thickness is greater, so it retains the heat inside longer. Any tandoor should have a hole at the bottom to remove flue gases.

To clearly see the dimensions of the future furnace, you can first make an order - masonry without mortar. We work with brick using a grinder with a diamond cutting wheel for ceramics.

The ordering is done to visualize what your tandoor will look like. After this layout, you can start working with the solution. The tandoor can be built on the ground or on a brick foundation

Making round masonry is not easy; a life-size drawing made with a protractor and a compass will help you; the ability to handle an angle grinder is also important.

The diagram clearly demonstrates the structure of a brick tandoor. The manufacturing features of the stove may differ, but the basic principle of construction is always the same - a base with a hole for fuel and a body that curves upward

A pattern of bricks is the basis for forming a circle. Do not skimp on the mortar when laying, and use a level to check the horizontal position.

Eastern craftsmen used a similar template to make a tandoor. By laying out the bricks according to the template, the stove will gradually acquire a rounded shape tapering upward

The tandoor is narrowed at the top - this is done to keep the heat inside. In order to achieve this effect, the bottom layer of brick must be cut off; when laid, the shape will resemble a vault. After the masonry is ready, it should be cleaned inner space ovens from traces of solution. We use dry clay to fill joints with outside. The inner surface is also coated with clay, which is mixed with finely chopped grass.

When the kiln is dry, it is first heated with paper, and then the firing temperature is increased. This is the easiest way to make a tandoor, and if you want to refine it, the structure can be coated with clay. In the east, stoves are decorated with mosaic tiles, sandstone, and ceramics.

The video demonstrates how to make a brick tandoor using the template:

Option #2 – tandoor from a wooden barrel

Of course, a brick tandoor is the most durable and practical, but if you wish, you can use other methods, which we will now talk about. This requires skill in working with clay.

You need to find a small barrel with poorly fitting hoops. The inside of the barrel is impregnated with refined sunflower oil; for impregnation, we leave it overnight.

Then we prepare a solution - sheep wool for reinforcement (length up to 15 cm), fireclay clay, fireclay sand. The ratio, respectively, is 0.05 - 1 - 2. We make a thick solution and sculpt the furnace body along the inner surface of the barrel (thickness - 20-30 cm). The solution is smoothed and dried for a week using incandescent lamps. Then the hoops can be removed and the barrel can be disassembled. After this, the product is subjected to secondary firing.

Option #3 – roaster using a plastic barrel

You will need plastic barrel classical form. We fill it with water, after filling the barrel slightly increases in size, it outer surface coated with fireclay mortar, it is compacted and smoothed until the outline of the furnace is formed. The product is also dried for a week, and then the water must be drained. The barrel will become smaller and can be removed from the new tandoor.

You can also place a cauldron on top of the stove for cooking pilaf and other dishes, but to do this you need to adjust the crown to the volume of the cauldron, the crown is coated with clay.

Building the stove is the main point, but you will also need to make metal mounts for the shammur. For example, here are three staples with a metal hoop in the center. The easiest option is to use a strong rod, lay it along the crown, and attach a skewer to it

If you have pottery skills, the tandoor can also be used as a decoration on your property. For example, create a “house” like this for preparing delicious oriental dishes

We've looked at several simple ways making a tandoor at the dacha. These are the simplest answers to the question of how you can make a tandoor with your own hands. More complex options suggest making a structure reminiscent of a Russian oven, but this is a bulky structure and building it is quite troublesome and difficult, while a simple tandoor is quite suitable for a dacha and the dishes in it turn out very tasty, try it and you will see for yourself.

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

What is tandoor? This is a special type of roasting oven in which food is cooked due to heat transfer from the walls of the structure. The food cooks slowly as the heat is introduced gradually. Its uniform distribution helps preserve the juiciness of products and all useful qualities food.

In appearance, a tandoor looks like a large clay cauldron with holes that is turned upside down. The height of the product is 1-1.5 m, the diameter of the bottom is 1 m. The thicker the walls of the structure, the more heat the stove will give off. At the bottom of the tandoor there is a channel for supplying fresh air, which helps maintain the combustion process. The classic design has a round shape, but there are rectangular and square brick tandoors.

To improve the thermal insulation properties, the outside of the stove is lined with brick. The special shape of the tandoor promotes the accumulation of heat in the walls of the structure, which is slowly released inside. This helps maintain a constant high temperature inside the product for a long time.

Important! To create the optimal amount of heat in a tandoor, you will need half as much firewood as you would need for a classic barbecue.

The main advantages of tandoor are the following characteristics:

• long-term preservation of high temperature inside the structure;
• no need for constant monitoring of the cooking process;
• economical fuel consumption;
• the ability to prepare several dishes during one heating of the structure;
• ease of operation;
• the design does not require special care;
• unpretentiousness of the stove in relation to the type, quality and quantity of fuel;
• simplicity of design.

The disadvantages of the stove include:

• the presence of one common hole for firewood and food;
• lack of chimney;
• formation of soot deposits on the walls of the product after ignition;
• the need to use fire-resistant gloves to prevent burns.

Tandoor structure, operating principle and operating features

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

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

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

In a barbecue tandoor, skewers with meat are hung vertically on a special rack, point down. A cauldron with pilaf is placed on the neck of the structure. Next, the tandoor is covered with a lid on top, and the vent is closed. Cooking time depends on the dish and is 15-45 minutes.

Helpful advice! To remove baked goods from the tandoor, use a hook or ladle.

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

Types of designs depending on installation option: photos of tandoors

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

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

Helpful advice! In stationary tandoors you can cook several dishes at the same time.

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

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

What type of fuel can be used for tandoors

Traditional tandoors use hardwood or wood as fuel. charcoal. The product is a thick-walled pot with a lid, made of refractory clay. For air flow and ash removal, there is a special hole at the bottom of the product. Firewood is loaded through the top opening. After they are completely burned, you can start cooking. Such products are characterized by the lowest price. You can buy a tandoor from 5,500 rubles.

Helpful advice! The amount of fuel is determined by the volume of the furnace and is 2/3 of this value. Excessive use of fuel will not increase the temperature inside the tandoor.

There are tandoors that use gas as fuel. Such designs are usually used in cafes, bakeries and restaurants. You can install such a tandoor on home kitchen, however, in this case you should worry about purchasing a good hood to remove exhaust air.

The jug is made from baked white clay and placed inside metal case. To retain heat for a long time, the voids are filled thermal insulation material in the form of sand, fine expanded clay or salt. Gas ovens are easy to use and do not emit harmful substances and economical. However, the dishes do not have the characteristic smoke smell.

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

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

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

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

A large family tandoor can be chosen from a number of wood-fueled household products, such as: Hunter, Nomad, Big Sarmatian and Middle. The height of the structure is in the range of 63-105 cm. Such clay products are surprising interesting design. Used as cladding broken glass, brick, natural and fake diamond, which allows you to create original patterns and ornaments on the surface. The average price of a tandoor is 8,500-20,000 rubles.

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

For production large quantity bread and flatbreads, you can choose electrical products from fireclay clay of the Pro category. Such ovens are designed for preparing baked goods in quantities of 60-120 pcs. You can buy a tandoor for flatbreads from 145,000 rubles. Gas stoves are also very popular, the cost of which depends on the type of device and ranges from 75,000-135,000 rubles. You can buy an Uzbek tandoor on wood for industrial needs at a price of 50,000 rubles.

Related article:

Advantages of products, types of models, installation of the structure, recommendations for manufacturing and selection of materials for creating with your own hands.

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

Helpful advice! Before starting the first fire, the inner surface of the tandoor is lubricated with cotton-based oil. Then the oven is heated throughout the day, so that the dough cakes will not stick to the clay surface.

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

You can cook barbecue and pizza in the tandoor. However, for this you need to purchase additional element in the form of a grate, which is attached to the neck of the structure using special fasteners and lowers to the middle of the furnace. In a large tandoor, you can place a pan or kettle on the grill to prepare aromatic pilaf or shurpa.

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

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

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

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

The clay is pre-cleaned from foreign impurities, rub through a sieve, mix and soak for 48 hours. The remaining elements are added to the prepared substance. The mixture is thoroughly mixed until a viscous state is formed, reminiscent of the consistency of sour cream. Next, the prepared composition should be left for 7 days so that it dries and acquires the necessary condition. During given period The mixture should be stirred periodically to ensure it dries evenly. Any water that collects on top must be drained.

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

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

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

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

The prepared strips must be left to dry in the sun for some time. Next, a bowl without a bottom is formed from them. The product is placed in a ring with smooth walls. It is recommended to use a metal barrel as a frame for forming the lower part of the product, which will need to be removed immediately. To prevent the clay from sticking to the metal, it should be lubricated with sunflower oil.

Then one or two strips need to be attached to the bottom of the product to form a part of the jug that tapers towards the top, which looks like a dome. Next, the process of compacting the walls is carried out. For this, two tools are used: a metal or wooden trowel in the shape of a disk with smooth rounded edges and a wooden spatula with embossed diagonal stripes.

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

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

Preparing a site for installing a finished clay inlay

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

If the finished clay insert will be located in a recess, it is necessary to prepare a foundation pit, the depth of which is determined by the height of the product. Its upper part should protrude 7-10 cm from the ground. Thus, the earth performs the function of preserving heat. An additional blower should be installed at the bottom of the tandoor.

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

The pit is filled with sand in a layer of 5 cm and compacted well. Next, crushed stone of the middle fraction is added with reinforcement mesh laid, which makes it possible to obtain an additional reinforcing layer. Then formwork is made with a height of 10-15 cm. The foundation should rise above ground level by 5-7 cm to eliminate the possibility of washing away the masonry storm water. A concrete solution consisting of gravel, cement and sand is poured into the formwork. The surface is leveled according to the rule. You can study the installation process in more detail in the video “Do-It-Yourself Tandoor”.

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

After completely dry The formwork is removed from the concrete base. The surface is marked according to the dimensions of the clay tab for construction brick wall. First, a brick platform is made with open area for arranging a channel for the blower chamber, which is closed with a special door. Can be mounted in a brick tab metal pipe. It is recommended to install a damper in it, thanks to which the amount of incoming air can be adjusted. The damper can close completely.

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

Making a tandoor with your own hands from a barrel

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

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

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

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

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

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

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

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

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

Before building a tandoor, it is necessary to prepare the foundation. To do this, prepare a round pit with a diameter several centimeters larger than the size future design. A sand cushion 10 cm thick is created at the bottom, which is covered with a metal mesh made from thick wire or reinforcement rods. Next the hole is filled concrete mortar, which is carefully aligned using an iron rule. Be sure to check the horizontalness of the surface by using a level. Then the lower part of the future dome-shaped chamber is marked, defining the outer boundaries of the walls.

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

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

How to make a tandoor from brick: step-by-step instructions

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

Starting from the third row, the wall of the structure is erected around the circumference. The bricks are laid in the traditional way. From the inside, the surface is coated with a thick layer of clay, which should be as smooth as possible. Twelve rows are built in this way. Next, you should begin to form the tandoor dome. To do this, each subsequent row is shifted towards the center by a certain distance, which is calculated in advance.

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

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

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

Helpful advice! The upper part of the tandoor can be finished with stone or brick bonded with clay, which will provide a complete structure.

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

The previous option requires some skill to create an arched brick vault. You can build a tandoor at your dacha with your own hands using a simplified method. For this it is recommended to use old brick. As a masonry mortar, you can purchase a ready-made heat-resistant mixture at a hardware store, intended for the construction of fireplaces and stoves. To prepare the solution, you must strictly follow the instructions written on the product packaging.

According to the do-it-yourself tandoor drawing, the brick is laid in a circle, the diameter of which is determined at the planning stage. Usually it is 50-70 cm. Using a wooden frame, the brick is placed on the end, forming a circle. For installation, a sand solution can be used, which consists of fireclay clay, the necessary plasticizers and quartz sand. This composition is very plastic, sets quickly and will not crack when fired.

The first row is laid without breaks. A small hole should be left in the second row, which will be used as a blower in the future. This could be a small window with an iron door or a chimney. The third row is laid out completely. If the height of a brick tandoor is 100-120 cm, four rows of bricks are sufficient, the horizontality of each of which is controlled using a level.

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

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

Upon completion of construction work, the process of coating and lining the tandoor with bricks is carried out. Fireproof clay is applied to the internal and external surfaces of the structure. The thickness of the layer is at least 1.5-2 cm. There must be at least two such layers. The second is applied 2-3 days after the first has dried. To ensure uniform drying, the structure should be covered with plastic film.

Helpful advice! It is recommended to moisten the brick before applying the coating layer. This will promote uniform and gradual drying of the clay solution.

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

Next, the furnace body can be lined natural stone, this will give the building an attractive and aesthetically pleasing appearance, which is clearly shown in the photo of the tandoor. The price of the finished structure will average 4500-5000 rubles.

Helpful advice! For coating brickwork You can use finely ground fireclay mortar.

The final stage of tandoor production is its firing, which can be performed 3-4 hours after completion of the coating and finishing work. The structure is completely filled with firewood, a fire is lit inside the stove, which gradually heats the walls of the structure to 400°C. It is necessary that the fuel burns completely, after which the stove must cool slowly. This process contributes not only to the drying of the structure, but also to the firing and hardening of the clay.

After all work is completed, the tandoor should be left for 7 days. During this time, you can make a wooden cover, thanks to which the heat will be retained inside the structure. You can watch the process of constructing the structure in more detail in the video “Do-it-yourself tandoor made of brick.”

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

The structure can be made from clay or brick yourself, having mastered certain requirements, or you can buy a stove. Tandoor in specialized stores is presented in a wide range of varieties. Thanks to the original finish finished product This traditional Uzbek stove will become a real decoration of the yard.

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

Tandoor is a roasting oven for cooking food in the shape of a ball, dome or jug ​​among the peoples of Asia. Distributed very widely - from the Balkan countries to China and Latin America. This is explained by the fact that the simple structure of the tandoor has been verified over centuries and worked out by many generations.

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Modern tandoor

In its modern design, the stove is made of kaolin clay (inner layer) and brick (cladding). The gap between them is filled with salt, clay or expanded clay. A hole is left in the lower part of the structure - a blower. Accumulated ash is also removed through it.

Tandoor device

Operating principle of the fryer:

1. Firewood from hardwood is loaded up to 1/5-1/4 of the stove volume. Coniferous trees are not recommended due to their high resin content.
2. After the fuel burns out (usually an hour and a half), the inner surface of the tandoor cleans itself of soot and carbon deposits on its own and becomes light.
3. You can start cooking. Skewers are lowered vertically and fixed at the mouth of the oven, flat cakes and other dough products are stuck directly onto the clay surface. Pilaf in a cauldron is placed at the neck of the structure. The tandoor is covered with a lid.
4. After 15-40 minutes, the dishes are ready. A ladle or hook is used to remove baked goods.

The shape of the tandoor in the form of a round cavity with a narrowed neck ensures the accumulation of heat from the combustion of wood, and a thick layer of fireclay clay or brick maintains the temperature for a very long time. Conditions are created for the fastest cooking of food from the radiation of smoldering coals and heated walls. The food in the oven is evenly baked, remaining juicy. The heat produced in a tandoor allows you to cook several servings of food in one heating session. Often, braziers are placed in the ground, so the heat is retained for a very long time. A small amount of firewood or other fuel is consumed. In Central Asia, which is not rich in forest reserves, cotton, camel thorn, and saxaul are used.

Classic roasting ovens have a round shape, but rectangular and square tandoors are also available.

Uzbek

Tandir- this is the name of a traditional stove in Uzbekistan. Uzbek flatbreads - tandir-non, puff pastries with meat - samsa are baked in it, vegetables and meat are cooked.

Construction of an Uzbek tandoor

The classic Uzbek tandoor was built from high-quality fireclay clay with the addition of chopped sheep or camel hair and sand, and was a pommel mounted on a stone hearth. First, an internal mold with a thickness of 40-50 mm was prepared and dried in the sun for 2-3 weeks. The outside was then covered with regular gray or white clay for additional thermal insulation.

When fired, the wool burned out, and tiny pores formed in the clay layer. This gave additional heat-protective properties to the furnace.

Sometimes the tandoor was additionally lined with fireclay bricks. A small armful of desert bushes was enough to prepare flat cakes and boil kumgan water.

The disadvantage of the Uzbek tandoor is that it is quite difficult for a person without pottery skills to make a clay structure. Can be used ready-made form, sold in stores.

Uzbek tandoor

Armenian

In Armenia the oven is called tint In addition to cooking, in ancient times it was used for heating homes, for medicinal and ritual purposes. Often one tandoor was installed on a village street for several houses. Men were not allowed to bake bread, and women, bending over the oven, bowed to the Sun. The Armenian people hold a tonir festival every year - Tonraton.

Armenian clay is not as plastic as Uzbek clay. It is difficult to get a round container from it large diameter. Therefore, the tandoor was made from fireclay bricks.

It is quite possible to lay out the oven in the form of a cylinder with a diameter of 1 m independently according to the scheme:

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

All that remains is to carry out preliminary firing. And the Armenian tandoor is ready!

Armenian toner

The disadvantage of the Armenian tandoor is its lower heat capacity compared to the Uzbek one. This is explained by the simplified form of the design, because It is much more convenient to fashion a narrowed vessel from clay than to lay it out of brick. Some of the heat is lost, but this does not affect the taste of the finished dishes.

The advantage of toner is that it has a large internal surface area. This is convenient for baking tortillas and bread.

By installation type

Zemlyanoy

A pit oven is a stone or brick “bag” in the ground. Kindling is carried out through the top hole. Products for cooking are also loaded through it. The draft is supported by a pipe buried in the ground at an angle of 45°.

There are two ways to build an earthen tandoor:

1. Dig a hole 1.25 m deep, line the bottom and walls with fireclay bricks, leaving a hole for the air duct pipe. Insert the bottom into this opening, and bring the top to the surface of the earth. Equip with a damper. Treat the inside of the pit oven with clay mortar. After drying, burn.
2. Place the finished clay mold in a pre-dug pit. Fill the sinuses with earth and compact them. The exhaust device is similar to the first method.

Lay tiles around the opening of the pit oven and close with a lid.

Tandoor in the ground

Earthen tandoor - the oldest oven

Earthen stoves accumulate heat well. They were used in ancient times to heat homes. The disadvantages are that they cannot be built at a high level groundwater, because the structure is saturated with moisture. It is impossible to cook anything in such a tandoor.

Ground (stationary)

With all the variety of shapes and designs of braziers, we can highlight the general characteristic properties of ground-based tandoors:

• The “body” of the furnace is located vertically or horizontally above the ground.
• The heat source is located inside the fryer.
• The draft occurs through the blower hole in the lower part of the structure.
• Loading of fuel and products is carried out through the upper opening of the tandoor if it is vertical or through the side opening if the structure is horizontal.
• Cooking begins after the wood and soot on the inner surface of the stove have completely burned out. It should become light.

The juice and fat draining from meat dishes are collected in a special bowl placed under the meat. Before baking the flatbreads, their surface is moistened with water for better adhesion of the products to the walls of the oven.

Improved rectangular tandoor

Portable (mobile)

As an alternative to capital stationary ovens, lightweight portable tandoors made of fireproof fireclay clay in the form of a jug or barrel are used. Equipped with carrying handles and two-level lids.

Usually equipped with cooking utensils: skewers, hooks, grates and attachments. In portable stoves you can cook several dishes at once.

The walls of the vessel are quite thick - up to 70 mm and durable. But for greater reliability they are reinforced with steel strips.

For big companies or produced for cafes portable ovens large capacity. In such roasters, 8 kg of meat will be well baked in just 15 minutes.

Clay portable tandoors need protection from moisture during storage, because... clay is a hygroscopic material. Therefore, such stoves are usually equipped with covers when sold.

Mobile tandoor

By fuel type

Gas

Gas fryers are used in cafes, restaurants and bakeries where there is an established and officially registered supply of “blue” fuel. It is possible to install a tandoor in a home kitchen, but with mandatory exhaust air exhaust.

Placed inside the metal body of the furnace clay pot. The voids are filled with thermal insulation material to retain heat for a long time.

Made from baked white clay. Manufacturers sometimes add sheep wool to the raw material to achieve greater similarity with proper “natural” tandoors.

Gas tandoor stoves are easy to use, economical, and do not emit harmful substances. But the dishes lack that smoky smell for which Asian dishes are so loved.

Gas tandoor

Gas burner for tandoor

Electric tandoors

The heat sources in such stoves are heating elements located inside along the perimeter. Electrical appliances are convenient and compact, they can be used in city apartments. They do not require firewood and do not emit smoke or soot.

Electric tandoor

The design of electric fryers is very diverse, with a distinctly oriental style. The body is made of metal with ceramic coating from the inside.

Ease of use is accompanied by a small drawback - dishes are inferior in taste to those cooked in a real tandoor.

Modern electric tandoors are equipped with minicomputers to monitor the cooking process, regulate temperature and humidity. There are models where you can use natural firewood along with electricity.

Wood and coal

Charcoal or wood-burning braziers are the closest to their ancestor - classic tandoor. They are a thick-walled pot made of refractory clay with a lid, richly decorated with ornate oriental patterns. At the bottom there is a hole for air flow and ash removal.

Wood-burning tandoor

The tandoor is equipped with metal handles for carrying; sometimes legs are built in for secure installation on the ground.

Firewood or coals are loaded into the oven. After complete burning, start cooking. The kit often includes skewers, hooks, and ash shovels. Additionally, you can buy shelves, fish racks, and cast iron pots. Only charcoal or firewood from deciduous trees is used as fuel.

Size gradation

Capital structures can be small, but usually the diameter is about 1 m and the height is 1-1.2 m. This optimal dimensions, which allow you to use the fryer most efficiently.

Portable tandoor stoves are divided into 4 types:

• small ones weighing up to 50 kg,
• average 50...79 kg,
• large 80…100 kg,
• very large from 100 kg and above.

Knowing what a tandoor is needed for, you can choose it correctly:

• for family use;
• for going out into nature;
• for a large company;
• for business.

To cook a small amount of food, you need to purchase a small stove. There is even a desktop version. To cook several dishes at the same time, you should choose a larger oven.

Large tandoors can be loaded with a lot of firewood. This will provide more heat and the ability to cook an impressive amount of food.

Small braziers are cleared of coals after they have burned out before cooking begins. The larger ones don't need as much cleaning.

Conclusion

The tandoor is a unique oven in its simplicity and efficiency, capable of cooking a lot of food with a minimum amount of fuel. The dishes have an appetizing smell and unique taste. You can build the structure with your own hands or purchase it in a store. Modern fryers offered by various manufacturers will satisfy the requirements of the most demanding customers.

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How to make a tandoor from kiln brick

Today I’ll tell you how I realized my old idea of ​​​​making a tandoor.

The tandoor was initially sculpted from special clay, which was mined in one single place, mixed with lamb wool, and then a huge jug (let's call it that) was sculpted from this mixture. They cooked not only flatbreads and samsa in them, they fried meat in it, which in the end had an excellent taste, as for me, barbecue is no longer comparable.

I didn’t delve so deeply into the original sources and decided to make it out of brick. Because the main task of the “jug” is to retain heat, the brick copes with this perfectly. Closer to the topic...

Design

Like many things on my site, I designed the tandoor in a computer program.

The result should be the following

As you can see, the product is not of a simple shape and to build it you need to work with the shape of the brick.

It consists of:

1. Base(foundation)
2. platform with channels
3. 3 “rings” refractory bricks
4. lid with thermometer
5. suspension

In order to bring the project to life, it was necessary to bring the bricks into shape with the required angles and dimensions, and this is exactly what the program helped me with.

In it I calculated these parameters.

It was not difficult with the lower two rings; they had to cut off 2 faces so that they would join each other precisely with planes, and not with corners. But with the top ring it was more difficult. It was necessary to create a truncated cone, again for joining the bricks with planes. The figure below indicates in red what needs to be cut off.

Base for tandoor (foundation)

I didn't plan to do it grandiose building, everything was simple...

I made a circular hole in the ground with a diameter of 2 meters and a depth of 25 cm.

Waterproofed around the circumference. I poured about 10 cm of crushed stone, then about 5-7 cm of sand, moistened it with water from a watering can and compacted it. I laid the mesh for the bundle. Next, I mixed the concrete and poured it.

The next day I ironed the surface to give it a perfectly flat surface and strengthen it upper layer concrete.

Brick processing

This is the most painstaking process and quite dusty. The edges were cut dry using a grinder with a concrete disc. The photo shows the bricks for the top ring.

All the corners of the brick were treated in the same way, so it looks more aesthetically pleasing.

Bricklaying

A fireproof mixture based on fireclay clay was used for masonry. It is diluted with water, mixed to a certain state and infused. The peculiarity is that after infusion you cannot add water (according to the instructions), so you need to be careful with the amount of water.

2 rows of bricks were laid - a platform with channels, a blower.

Next, using a template for laying bricks in a circle, 2 “jug” rings were laid out. The template is made in the shape of an inverted letter “G” with a hole that fits onto the pin in the center of the platform and then determines the radius of the rings.

At the end of the laying, all three rings were tightened. The lower rings are die-cut, the upper rings are made with aluminum wire.

According to the instructions for the fireproof mixture, you need to wait 2 weeks and do not heat it.

Lid

The lid was made of wood. Thermometer is built in. The photo shows the temperature for bookmarking.

In this publication we will look at ways to build a tandoor at the dacha - an outdoor wood-burning stove made of oriental brick. Having studied this material, you can choose suitable option and perform simple construction works with your own hands.

Construction of a traditional tandoor

First, a few words about what tandoor is. This is an oven of an ancient design without a chimney, located outside and intended for cooking dishes and baking according to oriental recipes - flatbread, pita bread, samsa, and so on. What the structure of a stationary stove looks like is shown in the diagram.

What does a classic tandoor oven consist of:

• foundation – reinforced concrete slab;
• a clay firebox in the form of an amphora without a bottom, closed on top with a metal lid;
• bottom part and outer walls made of brick;
• between the inner and outer walls there is a filler made of heat-intensive building materials (sand, fine gravel);
• At the bottom of the firebox there is an iron grate and an ash chamber with a blower door.

The principle of operation of a tandoor is similar to a Russian stove: the flames of burning wood heat the thick walls, which retain heat for a long time. Due to this, after the fire has died down, homemade dishes from meat and flour are prepared: shish kebab, kebab or flatbread (according to the old technology, the dough is stuck to the inner surface of the firebox).

Reference. Similar portable stoves industrial production are available for sale. They have a grate (like a barbecue) and electric heating of the chamber.

Preparing building materials

To make the foundation and build the furnace, you will need the following materials:

• a ready-made ceramic vessel for burning a tandoor, resembling a pot without a bottom;
• ceramic brick, preferably solid;
• clay and sand for masonry mortar;
• grate and ash pan door;
• metal for making the lid;
• sand or fine gravel - to fill the gap between the walls;
• cement M400, reinforcement and crushed stone - for pouring the foundation.

Ready-made ceramic insert for the stove

Note. It is quite difficult to make the internal ceramic insert shown in the photo with your own hands. If you can’t find it on sale, you’ll have to build it a budget option tandoor with clay coating, as described below.

The amount of building materials depends on the size of the furnace, which is chosen arbitrarily. In order to correctly lay out the fuel chamber with convex walls, it is necessary to maintain the ratio of the diameters of the bottom part and the upper opening, as shown in the drawing.

If you plan to use the tandoor on weekends, then making a large structure is pointless. Feel free to reduce the dimensions indicated in the drawing by 1/3 or half. The finished insert - the amphora does not need to be covered with bricks in a circle; the body can be built square shape, which is what was done in the photo.

Reference. It is possible to build a stove made of fireclay bricks and refractory clay, but the price of construction will be noticeably more expensive.

A brick wall is built around the clay insert free form- round or square

Pouring the foundation

Since any brick oven is a heavy structure, it cannot be installed directly on the ground. Before making tandoor summer cottage, prepare the concrete base according to the step-by-step instructions:

According to the requirements for concreting foundations, loading a fresh foundation is allowed after 28 days. The formwork is removed earlier - after 5-7 days. More details about pouring foundation slab under the tandoor, watch the video:

Building a stove

To protect a homemade brick tandoor from moisture from the foundation side, cover the concrete surface with roofing felt folded in half, and then proceed to construction. The work order is as follows:

Advice. When adding sand to the solution, make sure that the sample does not begin to crack when squeezed into a cake - this is a sign of a thin solution.

To test the solution, make a cake

To give the firebox a convex shape, use the wooden template shown in the photo. It is easy to put together from wooden planks, checking the angle of inclination of the support rail according to the drawing.

When laying the inclined walls of a tandoor, it is better to cut off the internal corners of the bricks. This makes it easier to work with the internal clay coating when the structure dries, which we will talk about later. The construction process is shown in more detail in the video:

Firebox finishing and ignition

According to ancient technology, the tandoor firebox should be coated with a solution of clay, sand and sheep wool, working as a reinforcing component. Worth applying now modern materials giving best result– fireproof clay “Mertel MP-18” and liquid glass.

The consistency of the mixture becomes thick

Finishing is carried out according to the following algorithm:

To obtain an even coating, you will need to apply several layers. Don't try to make the surface perfectly flat. the main task– ensure smoothness and remove flowability so that sand does not get into the pita bread.

After the finishing layer has completely hardened, light the tandoor with a small amount of wood and heat it in a gentle mode, allowing the masonry to dry completely. Watch the master’s video to perform the coating procedure:

Budget tandoor options

One of the simplest ways to make a heat-intensive cooking stove is to use a 200-liter iron barrel as a frame. The base will be an old car wheel, partially dug into the ground, reinforced concrete foundation no need to build.

The manufacturing technology is simple:

Under certain conditions, the tandoor is laid out of bricks without the use of mortar. The stones are placed “on the butt” in the shape of a semicircle and tied with wire. The procedure is as follows:

Advice. To ensure that the solution adheres well to the brick walls, moisten them generously with water from a spray bottle.

The finished tandoor must be ignited and heated several times. Watch the video to see how the simplest and most inexpensive version of the stove is built.

Conclusion

In fact, budget construction methods make it possible to create an imitation of a tandoor, since they differ in cylindrical or cone-shaped shape. As mentioned at the beginning of the article, a real Asian stove should have a firebox in the shape of an amphora or jug. If this cannot be achieved, you get a simple heat-intensive stove for cooking.

Design engineer with more than 8 years of experience in construction.
Graduated from Eastern Ukrainian National University them. Vladimir Dal with a degree in Electronics Industry Equipment in 2011.

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