Kama tires 225. Receipt of goods, consumer rights and feedback

04.03.2020

In order to build a tandoor on the site, it is not necessary to seek the services of a professional stove-maker. But the advice of a specialist will not be superfluous.

The design of the furnace can be built from bricks, clay and even from a barrel.

Preparing to build a tandoor

Furnace manufacturing starts with project selection.

The owner compares the idea with the available resources, decides the issue, for what purpose he needs a tool.

After that, it is determined whether the tandoor will be on a platform with wheels or in a mini version, which can be placed under a canopy, and even on a table.

Tools and materials

Do-it-yourself tandoor built using materials:

bricks;
chamotte clay;
building mixture;
stone blocks;
sheep wool;
barrels (if created on its basis);
metal sheet for pallet;

boards.

You will need tools:

hacksaw for metal;
Master OK;
grinder with a diamond wheel;
trowel;
electric drill;
metal scissors.

Useful scoop, wooden handle, kit skewers and brackets for them, lattice.

Important! Better fit kaolin or chamotte clay. Some bakers recommend red. There is only one general condition: the mass must be well mixed, otherwise cracks are guaranteed.

How much does construction cost?

In total, you will have to spend from 5 to 30 thousand rubles. Compared to the price list of tandoor masters, whose prices sometimes reach up to 100 thousand, that seems like a savings.

You need to understand that an inexperienced master may not achieve an ideal result the first time.

In 90% of cases tandoors of such owners crack already at the first use, and fireclay clay alone will be required for each alteration about one and a half thousand rubles.

Add to this efforts that may not be crowned with success.

How to build a tandoor with your own hands?

The construction of the tandoor is underway in several stages and varies depending on the type of material from which the device is made.

How to make the foundation yourself

For the tandoor, you will need an empty platform with an elevation (not clay!). Rubble is poured on it approximately fifteen centimeter layer. The depth of the foundation will be 0.4 m, ledge above the ground - 0.1 m. All this is covered with sheets of waterproofing material.

Attention! The distance from the tandoor to any buildings - at least 15 m!

How to build a brick device, its installation

Stationary tandoor is placed on dry stone ground, preferably with elevation. Ceramic clay or white refractory bricks, stone blocks are suitable for the construction of the device.

Construction starts from the foundation. For him, they dig a round hole, with a radius 60-65 cm. A thick one is laid on the bottom ( 20 cm) sand layer.

Then the furnace is installed in the form of an inverted jug or bowl. You can lay bricks horizontally or vertically.

Horizontal masonry keeps heat better, but it will take longer to mess with it. On vertical less brick is needed, the building is being built much faster.

In order not to make a mistake with the dimensions, do first masonry without mortar(the so-called order). In the right places, the brick is cut off with a diamond wheel.

Important! Watch out for the shape of the inverted vessel: tandoor widens at the bottom and narrows at the top. If this is neglected, the heat will not hold and the food will not cook properly.

Upon completion of work cleaning the inner surface tandoor from adhering clay or building mixture. External seams are sealed with dry clay. Further, a layer of clay mixed with with finely chopped grass. The outer part, if desired, is lined with tiles or stone plates.

How to make a unit from a wooden barrel

The most common is suitable for tandoor two hundred liter barrel: metal, wood or even plastic. The main thing is that it be intact, without cracks, corrosion and patches. It is better if the hoops do not hold well, this will greatly facilitate the work. From the inside, a wooden vessel is impregnated with cottonseed (if it is not available, any vegetable) oil. for about twelve hours.

The walls are leveled, then the body of the future tandoor is dried during the week under incandescent lamps.

After that, the wooden template is removed, and the body is fired.

The construction of an iron barrel is the most budget option. How to install it?

At the iron barrel remove the bottom, cut through blower hole. Inside, the container is finished with a brick, coated with a building compound or clay from above.

Reference. Some bakers are sure that insulation optional, others say otherwise.

Can be used as an insulating layer foil coating. Cotton wool, as practice shows, greatly complicates the work, the brick “wanders” on it - it deviates from a given place, goes astray, it is difficult to strengthen it in the right position.

The blower is lined with brick in the form of a trapezoid, with the narrower part turning inward.

Outside, the iron tandoor can be do not cover with insulation.

According to the builders, such a design reliably retains heat even without it.

If desired, to the device wheels are attached, on which it can be rolled, for example, into a gazebo.

Attention! Tandoor can only be moved after the complete burnout of firewood!

Drying and initial firing of a homemade tandoor oven

The finished tandoor is dried for about a month and a half, then calcined on chips three times. Each burn lasts about four hours, the tandoor is heated as much as possible. Small chips and paper are suitable for the first time, for subsequent firewood.

Important! Make sure that the lid of the blower fit snugly against the hole. For it, a brick is often used, which, with the help of a diamond wheel, is adjusted to the size of the blower.

First, paper or a handful of coal is set on fire, then wood chips and small firewood are added until the temperature reaches thousand degrees. Using the blower cover, you can increase or, conversely, reduce the heat.

Possible problems during construction

It seems that building a tandoor with your own hands is not difficult. But this impression is deceptive.

Masonry for tandoor should be perfectly even and smooth. To achieve this, you need a properly constructed drawing and diagram.

If you are an inexperienced stove maker, your tandoor is likely to crack. This is due to various factors:

non-observance of proportions when kneading clay;
low-quality building mix;
insufficient mixing.

Suitable for bonding bricks red or chamotte clay, liquid glass is added to it. You can add to the building mix glue "Terracotta", this will give the product strength.

The tandoor oven is a multifunctional device. And most importantly, not only specialists can build it. Self-construction of the furnace is also possible.

What is a tandoor

The tandoor is a large clay cauldron, turned upside down, in the bottom of which there is a small hole.
The clay part of the furnace is lined with bricks from the outside, and the space between the brick and the edge of the vessel is filled with clay, sand or salt. They help keep the heat in.
The design of this is such that in its lower part there should be a hole for blowing.

How it works

For such a stove, a small amount of fuel is enough - firewood or branches. In Asia, saxaul is most often used for kindling. It is placed on the bottom, set on fire and allowed to burn to coals. After the firewood has burned out, you can start baking bread or cooking.

During kindling, all the heat is absorbed by the walls - and the clay boiler, and a kind of layer, and a brick wall. When heated, the oven begins to give off heat. This ensures a long-lasting, even temperature that contributes to excellent cooking, both roasting and simmering.

What is needed for the construction

In order to make such an oven, you will need:

bricks - refractory and facing;
sand;
clay;
cement;
grate.

A real tandoor is made from slightly different materials, however, in modern conditions, the listed components are best suited for this.

Assembly technology

Initially, the type of tandoor is selected - ordinary (ground) or earthen, horizontal or vertical. The most common ovens are vertical.

The assembly technology of ground or earth type is different.

The ground structure is built as follows:

Construction of a vertical tandoor photo:

Video

Another option for building a tandoor is presented in the video:

The earthen tandoor is assembled as follows:

It is necessary to prepare a pit for the furnace, based on the fact that the height will be 1.2 m plus the foundation. The bottom, or foundation, is laid out of brick in one layer. An asbestos-cement pipe is brought to the prepared foundation, which is a kind of blowing. The edge of the pipe should be located among the bricks of the first row.
From above, the masonry must be covered with clay. The tandoor is assembled in a similar way, except for the outer brick cladding. The soil will act as a lining here.

The walls of the furnace itself must be laid out of refractory bricks, with the bricks shifted inward to form an upper cone-shaped dome. Outside, the masonry should be coated with clay, and after it dries, the space between the soil and the walls should be carefully covered with clay and sand. The furnace must also be tempered with fire.

Construction of an earthen tandoor photo:

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

What is a tandoor? This is a special type of oven-brazier in which cooking is carried out due to heat transfer from the walls of the structure. Food cooks slowly as the heat comes in gradually. Its uniform distribution contributes to the preservation of the juiciness of products and all the useful qualities of food.

In appearance, the tandoor looks like a large clay cauldron with holes, which 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 furnace will give off. In the lower part of the tandoor there is a channel for supplying fresh air, which helps to maintain the combustion process. The classical design has a rounded shape, but there are rectangular and square brick tandoors.

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

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

The main advantages of the 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 possibility of preparing several dishes for one heating of the building;
ease of operation;
the design does not need special care;
unpretentiousness of the furnace in relation to the type, quality and quantity of fuel;
simplicity of design.

The disadvantages of the oven include:

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

Tandoor device, principle of operation and features of operation

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

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

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

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

Helpful advice! To take out pastries from the tandoor, use a hook or ladle.

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

Varieties of designs depending on the installation option: photo of tandoors

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

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

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

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

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

What type of fuel can be used for tandoors

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

Helpful advice! The amount of fuel is determined from 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 in your home kitchen, but in this case, you should take care to purchase a good hood to remove the exhaust air.

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

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

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

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

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

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

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

For the production of large quantities of bread and cakes, you can pick up electrical products from fireclay clay of the Profi category. Such ovens are designed for baking in the amount of 60-120 pieces. You can buy a tandoor for cakes from 145,000 rubles. Gas ovens are also very popular, the cost of which depends on the type of device and amounts to 75,000-135,000 rubles. You can buy an Uzbek wood-burning tandoor for industrial needs at a price of 50,000 rubles.

Related article:

The advantages of products, varieties of models, installation of the structure, recommendations for the manufacture and selection of materials for creating with your own hands.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Preparing a site for the installation of a finished clay tab

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

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

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

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

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

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

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

Making a tandoor with your own hands from a barrel

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

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

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

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

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

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

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

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

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

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

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

Before you make the tandoor yourself, a brick base is prepared on the foundation. 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 stacked tightly to each other without the use of mortar. For the top row, a clay mixture is used. The created foundation must be fixed with pieces of reinforcement from all sides. The rods are driven into the ground. Their height above the ground is equal to the mark of the top row of masonry.

How to make a brick tandoor: step by step instructions

After the 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, marking is carried out for the future furnace. The first row of the foundation is laid out with an opening for the blower chamber. Clay mortar is used for masonry. The second row covers the chamber, leaving a window in its central part, where a cast-iron grate is mounted.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

At the end of all work, the tandoor should be left for 7 days. During this time, you can make a wooden cover, thanks to which heat will be retained inside the structure. In more detail, the process of erecting a structure can be viewed on the video "Do-it-yourself tandoor made of bricks."

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

The design can be made of clay or brick on your own, having mastered certain requirements, or you can buy a stove. Tandoor in specialized stores is represented by a wide range of varieties. Thanks to the original finish of the 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

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

What is this article about

The principle of the device tandoor

There are several options for tandoor:

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

Depending on the design, the use of tandoor also differs. Vertical - more versatile. It is convenient to cook barbecue in them, bake poultry or game, cook soups and stews. Horizontal tandoors are used exclusively for baking local varieties of bread - flat cakes.

In the 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 the conditions of central Russia, it is difficult to make such a tandoor due to the climate. Clay dries unevenly, the upper layers faster than the inner. During firing, the vessel cracks. Therefore, the most widespread among lovers of Central Asian and Caucasian food are tandoors, made of local stone or brick.

Tandoor lined with brick

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

The tandoor can simply be stolen or broken in a summer cottage or garden plot in the absence of the owners. Therefore, it makes sense to overlay 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 the device of such a tandoor is extremely simple. Does not require curvilinear masonry. It is enough to lay out a rectangular box of bricks. 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 preferred 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 barbecue.

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 the finished tandoor with bricks.

The base is a reinforced concrete slab or a separately arranged foundation. The foundation principle 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 (piece of pipe) 1–1.5 meters long with a figured “petal” cut out of plywood fixed to it. Before laying, the template is installed vertically in the base of the tandoor. After that, it rotates around the axis and bricks are laid along it. The image below shows what this template looks like.

Masonry features

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. For laying out the base (hearth) use heat-resistant fireclay bricks and fireclay clay. To give the base a round shape, the bricks are cut with a “grinder” with a stone disc.

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

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

Brick for walls is first laid out "dry". Bricks are installed on a short edge so that the thickness of the walls of the tandoor is ½ of a brick.

The first 2 rows of bricks are set strictly vertically.

After laying dry. Proceed actually to the masonry.

To do this, one brick is sequentially removed from the masonry. Soak it in a bath of water until no more air bubbles come out. After that, they are coated with clay mortar on three sides and set in place. And so on around the circle. Periodically rotate the template around the 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 bricks relative to the first row.

After that, the wide gaps 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 a film.

The classic tandoor has no holes in the walls. But, for the convenience of maintenance - laying firewood, cleaning from coals and ash, many arrange “blowing” masonry in the first row. It can be arched 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 the convenience of laying, the bricks are pre-cut with a "grinder" from one end.

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

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

The brazier 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, a solution is prepared from oily clay with a small addition of sand and salt at the rate of 1 cup per bucket of solution. The solution should have the consistency of softened plasticine.

During the construction of "classic" tandoors in Central Asia and Transcaucasia, chopped goat hair or sheared horse hair is added to the solution. After the start of operation, the wool burns out, and the surface of the coating acquires a finely porous structure. 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 rounded roller is arranged along the upper edge of the clay masonry. It protects against injury from the sharp edges of bricks when cleaning and placing cakes on the walls of the tandoor.

The thickness of the inner coating should not exceed 10 mm. Otherwise, during firing, it may crack and crumble.

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

Tandoor firing

After natural drying of the coating (at least 2nd weeks) start firing.

They start by laying a small amount of paper or wood chips on the bottom of the tandoor. After the end of open burning, the tandoor is covered with a lid and allowed to cool completely.

The re-laying of firewood is doubled.

Spend at least 3-4 ducts. The final firing is carried out with the laying of such an amount of firewood (coal) that after the cessation of open combustion, smoldering coals fill the internal volume of the tandoor by 2/3.

After that, the tandoor is suitable for operation.

Optional equipment

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

To use the tandoor as an oven for cooking 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 the diameter of the bottom of the cauldron or pan that will be used for cooking. Slots are cut radially from the central hole with a metal disk to a depth of 70–100 mm. You can put skewers with kebabs in them. Barbecue lovers can place a removable stainless steel grate on the surface of the tandoor.

For languishing 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 that, close the lid.

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

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

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

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

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

From the point of view of cooking, the functionality of the tandoor is huge.

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

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

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

Tandoor design

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

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

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

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

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

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

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

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

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

For reliability - fixed with wire

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

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

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

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

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

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

Then the structure is reinforced with a mesh ...

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

... once again coated with clay with the installation of a hoop on the inlet ...

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

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

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

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

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

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

Video: building a tandoor according to a simplified scheme

Refractory brick prices

Refractory brick

Finished tandoors

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

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

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

How is it prepared in a tandoor?

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

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

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

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