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Tandoor (tanur - Farsi; tone - Georgian; tono - Türkic; tandoori - Hindi; tandoor - English) is a popular trend of dacha-stove fashion today. However, it's not just about fashion. In the tandoor, you can cook everything the same as on or in, and many other dishes of oriental cuisine. And at the same time, making a good tandoor with your own hands is generally easier than any other summer cottage.

Another important advantage of the tandoor is that it can be made of clay, i.e. "Truly stove", without the slightest admixture of metal in the structure, and at the same time mobile. At the end of the season, you can hide it indoors or take it with you when you move. The installation will require a minimum of work, and the foundation as such is not needed at all for the tandoor.

Finally, the tandoor is economical. He was born in places that have never been abundant in fuel, and the design has been worked out not for centuries - for millennia. Bookmarks of fuel, in the grill, barely enough for a heel of kebabs, in the tandoor will suffice for a dozen of them, plus cakes, and plus the tea will boil while the cakes are baked.

Many who want to acquire a tandoor of their own manufacture are discouraged by the complexity of pottery. But they can be simplified, see below. And the tandoor is generally unpretentious in the choice of material - you can even lay out an Uzbek tandoor made of bricks. The ancient nomads in the vastness of Turan, Takla-Makan and Tsaidam at the next parking lot generally made tandoors from just about anything, and the food turned out - you will lick your fingers. Pleiad of Russian travelers in Central Asia in the 19th - early 20th centuries. confirms unanimously.

Make or buy?

As for the tandoor for the dacha or just for the farm, then first of all you need to decide whether to make it yourself or buy it ready-made. There is no shortage of proposals, and the quality of products, as a rule, does not require separate praise, see fig. on right.

The fact is that it is difficult to make a real clay tandoor in mid-latitudes, and without special technological equipment it is completely impossible. A special section will be devoted to this issue further, but for now we will only note that even during the initial firing, tandoors crack even from selected chamotte clay, which requires at least 1,500 rubles for each attempt, not counting work.

Meanwhile, the price of purchased mobile tandoors, like the one shown in fig. higher, ranges from 11,500 to 70,000 rubles. depending on the size. The smallest is the size of a large pot. It can be placed on the table, and can be carried without strain by one person. And the same person, if necessary, can climb into a large one, for 60-70 thousand rubles. It is clear here which is better to buy: after all, the price includes a set of utensils, a lid with a hatch for a kettle and slots for skewers. Doing all of this will cost yourself more.

But if we are talking about a stationary tandoor oven, then the cheapest work of a tandoor master to order will cost no less than 100,000 rubles, and he will not take this money in vain. At the same time, the heart of such a furnace, actually a tandoor (see the picture on the left above), branded, properly fired and with a guarantee, will cost from 5,000 to 30,000 rubles. depending on the size and method of delivery (to the place, pickup). And the oven itself, framing it (see the figure on the right), is quite within the power of any artisan to fold, even if before that he only looked at the bricks. Materials are also the most common, see below.

Video: the basics of building a tandoor (1 channel)

About electric tandyrs

Civilization with electrification did not bypass the tandoor. After all, in a city apartment or restaurant it is simply impossible to heat with wood. The obvious solution is to place an air heating element above the hearth, left pos. in fig. below. The finished factory-made product looks elegant (middle position), and the price is not much higher than for wood-burning ones - from 14,500 to 80,000 rubles, again, depending on the size.

But an electric tandoor with an open heater is more of a prestigious gift than a culinary technique. Even an inexperienced grocer will distinguish the taste of the dishes from it from the real ones. For the worse. The reason is that the heating element dries the air. Of course, it does not absorb moisture vapor, but as the temperature rises, the relative humidity of the air drops, the cakes dry out, and in meat, fish and poultry, a burnt taste is clearly felt. If you heat with wood, then water, along with carbon dioxide, is one of the main combustion products. It penetrates into the microporous body of the tandoor during heating, and then gradually releases, maintaining the desired microclimate inside.

Trying to humidify the air by placing a bowl or tray with water on the grate is useless. It boils away, steam flies out, spoiling the food at the same time. There is also no point in trying to saturate the tandoor with moisture during heating: in order for its vapors to penetrate into the fired clay, their temperature must be at least 350 degrees, and not 100, as during boiling.

Therefore, a real electric tandoor is a device that looks like a kitchen stove (on the right in the figure), but inside it is very complex and controlled by an on-board computer. The same clay tandoor is entwined with an electric spiral, coated with an additional heat-resistant dielectric lining, lined with thermo-reflecting screens, and moisture is introduced into the baking chamber in precise doses using nanomaterial inserts, like those used in mobile air conditioners, only heat-resistant. The price is appropriate. Replace the above rubles with US dollars, there will be no big mistake.

What and how is cooked in the tandoor?

There are countless recipes for oriental dishes for tandoor. In addition, bread is baked in it, barbecue is prepared. By removing the lid and placing a grate in the neck, the tandoor can be used as a barbecue. And putting there a teapot with a neck under a teapot, or a cast iron pot, we get tea no worse than the best samovar or daily cabbage soup without.

To describe at least the basics of tandoor cooking, you need not even a separate article, but a voluminous monograph. Therefore, we will restrict ourselves to the most general guidelines.

First, if you cook any meat, especially lamb, you need to put a grate over the coals, and on it - a bowl into which the juice will drain. Without it, a shurpa or a tandoor-shurva will not work properly.

Second, if a shish kebab or kebab is cooked in an Uzbek tandoor, the skewers are either simply inserted into its mouth (on the left in the figure), or first inserted into the slots of the lid, then the meat is strung, and the tandoor is closed with the lid. The second method is more economical (literally a handful of coal is enough) and guarantees uniform baking of pieces of any size.

If the shish kebab is prepared in the Armenian tandoor - tonir - then the skewers are hung vertically on the hangers (right position). Not every cook will be able to cook kebabs in tonir, but in any case there is no need to turn the skewers.

Third, flat cakes in the Uzbek tandoor can be baked both inside and outside, see fig. on right. How - depending on the recipe. In general, lunch bread is baked inside, and baked goods outside.

Fourth, by hanging a grate on hooks of adjustable length at the mouth of the tandoor, you can cook everything the same as in a Russian oven. At the end of the mouth, the temperature will be approximately the same as in the bend, and directly above the coals - as at the rear wall of the furnace immediately after firing. An additional plus - it is not necessary to cook in cast iron, it turns out just as well in ordinary pots.

Fifth, dishes in the tandoor are cooked much faster than similar ones in other ovens:

• Beef - no more than half an hour.
• Pork, lamb - 15-20 min.
• Fish, poultry - 7-10 min.
• Vegetables - 3-5 min.

Sixth - a little culinary secret. After cooking, when the tandoor is not yet completely cold (you can stick your hand inside, but it burns), we put inside a pan filled with pieces of old, to the point of impossibility of veneer beef. Close the lid tightly, wait until morning. Now you can cook anything from this meat, and it will melt in your mouth.

About wood and firebox

The tandoor is critical to fuel. At home, Central and Central Asia, it is mainly drowned with saxaul. Occasionally - elm or plane tree (plane tree). Among them in the southern regions we have only a sycamore, but here it is a valuable decorative tree and is not allowed for firewood.

Saxaul and ready-made saxaul firewood

In our area, tandoors are heated with wood of wood, the same as braziers. Charcoal and pellets are poorly suited - they give too much heat, an expensive tandoor can crack, but cannot be repaired. Bituminous coal is absolutely unsuitable: the tandoor will be saturated with coke oven gases and will forever become smelly poisonous.

The fuel loading in the tandoor is small, about 1 / 5-1 / 6 of its height. Specifically determined by the experience of use, so that there is enough coal for cooking. In general, a shish kebab requires half or three times less fuel. Cooking begins when the fuel burns down to charcoal. A prerequisite is that the soot and soot on the walls must also burn out. With good quality fuel, it is always respected.

In tandoors with a built-in firebox, the blower is not closed after firing so that the coals smolder without burning. And in order not to create excessive traction, the mouth of the tandoor is not completely covered with a lid, if it is one-piece. In mobile Uzbek tandoors (see below), the cover is made double; at the end of the furnace, the smaller one is removed. Its nest in a properly made tandoor is made toothed, then a kettle can be placed on it without disturbing the draft.

History and evolution

So how do you build such a wonderful culinary unit yourself? To approach construction competently, let's dwell a little on its origin.

Initially, the tandoor is the same hearth, a fire in a fence or depression, so that the wind does not blow off the flame. However, the heart of Asia, where the map is full of mountains, oddly enough, is poor not only in fuel, but also in stones. The reason is the strongest wind erosion in a sharply continental climate. NM Przhevalsky described how in the Gobi, right before our eyes, granite boulders were rubbed into dust. The author of the article happened to be in those places, to see something himself in the summer, not in the winter, and he has not the slightest doubt about the veracity of the great researcher.

But the same terrible winds, combined with daily (!) Temperature drops from +45 to –30 degrees, supply the Asian plains in abundance with loess - the smallest stone dust. She buries very quickly what the wind carrying her did not have time to wear out. Loess layers on the Asian plains reach a thickness of hundreds of meters. To see at least some pebble, you need to climb quite high in the mountains.

Dust itself is not yet loess. Loess is obtained when dust is churned into a dense conglomerate by the wind carrying stones the size of a fist, periodically baked by the Sun during the day and frozen in dry air at night. Loess has incredible properties. It is extremely fertile, gives stable wheat yields of 40 kg / ha in monoculture and without any agricultural technology.

But it is more important for us to know something else: loess is heat-resistant, like fireclay clay. When dry, it is as strong as cement, but it is all permeated with microscopic pores, i.e. breathable and fairly easy to handle. And if you soak it a little, then you can sculpt like plasticine. True, if heavy rain pours down, the loess will soak into mud, in which the tank will bog down the tower. But torrential rains where there is loess occur once every 10 years, and even then not every decade.

It is clear that in such conditions it is useless to simply enclose the fire with stones: they will simply be blown away along with the fire and food. But the same wind gives a solution to the problem - loess. Ancient Asians sculpted their hearths from it 6000 years ago, and in some places they still sculpt them, see fig.

The evolutionary tree of European stoves, from barbecue to Russian, is entirely made of stone. Asians, on the other hand, settling beyond the loess plains, were everywhere looking for a replacement for such a wonderful material. They had three more allies - the hot sun of low latitudes, the ever cloudless sky and very dry air. As a result, tandoors of various types appeared, and culinary subtleties were added to them in the course of development.

Earthen

The simplest tandoor is a hole in the loess soil with a diameter of about 0.5 m and a depth of about 35 cm, to the bottom of which an inclined passage - an air duct - is digged from the side. Loess tandoors are still in use, fine connoisseurs claim that only they can produce real tandoor delicacies.

Where there is no loess, the pit is covered with bricks on a dry basis (see Fig.), And pipes made of non-combustible materials are used to supply air. However, the same experts claim that such a tandoor is no longer a tandoor.

You can dig a pitcher-shaped hole in the loess without the danger of its collapse. This made it possible to significantly save fuel: due to the IR reflection, the heat was concentrated in the center of the chamber. In areas without loess (in Fergana, for example) you cannot build an earthen tandoor, but there are also many deposits of high-quality clay, and pottery has been developed since time immemorial. It was there that the Uzbek tandoor was born.

Uzbek

The diagram of the Uzbek tandoor is shown in Fig. The fire under it is a usual one, made of masonry with slots for air access. But the main secret of the Uzbek tandoor is in the earthen topping placed on the fire. It, as can be seen from the figure, is two-layer.

The first, inner layer, was made of high quality clay with a small (1: 1 or 1.5: 1) admixture of sand and an addition of chopped wool; wall thickness - half a span. The solution was made very thick, the consistency of plasticine. To achieve its complete homogeneity, the solution was kneaded with our feet.

Further, natural conditions came into force. In the center of the Asian continent, the air is constantly saturated with the smallest dust; The sun with a perfectly clear sky is seen as if in a haze. Meteorologists call this phenomenon dustiness. The degree of dustiness of the local air is quite understandable when you see a phenomenon common in those places - dry rain. Drops of water collect dust particles while flying. The water evaporates due to extreme heat and dryness, and dry pellets fall to the ground.

The dust completely absorbs ultraviolet light, even at an absolute altitude of 1800 m it is almost absent in daylight. Asians-Caucasians come to the sea in the summer with the same "cheese" tan as the northerners from Olenegorsk, Naryan-Mar or Norilsk. But dust re-radiates all absorbed radiation (UV and upper visible spectrum to blue-green) in the IR range - the air is oversaturated with heat rays. Asians seem to live in an annealing furnace.

Having molded the workpiece, it was exposed to the Sun. Unbearably hot light combined with very dry air literally in an hour or two in the morning was driven out of the workpiece, but drying (in fact, low-temperature firing; at noon, the workpiece was heated to the temperature of sand in the desert, 70-80 degrees) lasted two weeks. The workpiece was microporous. In the same way, the famous Bukhara sweating jugs were prepared for firing, keeping the water poured in them cool in any heat.

It is precisely due to the impossibility of organizing such a natural technological process in cooler and / or humid places that Uzbek tandoors are not obtained by home-builders. When drying, a crust forms on the workpiece, which does not release water from the solution. Gradually, it still evaporates, but the workpiece goes into firing with residual stresses, which is why it cracks during firing. In middle latitudes, the maximum thickness of the walls of the pottery is about 13 mm; for a tandoor, this is clearly not enough, and it is impossible to build up and dry in layers because of the same residual stresses.

But the tandoor cannot sweat, and the heat capacity of a vessel with a wall thickness of 40-50 mm is not enough for proper fuel economy. He must give back the water obtained during the heating. Therefore, after drying, the first layer was lined with a solution of ordinary white or gray clay without fibrous additives. After 2-5 days of drying, the product was fired. In this case, the top layer often cracked, see Fig. higher, but this did not worsen the quality of the tandoor: the outer layer is just additional thermal insulation.

Over time, small portable single-layer tandoors appeared, with their own firebox and grate. They were no longer suitable for baking bakery products, but the meat in them was cooked perfectly. These were more in use among the nobility and were richly decorated. Most of the commercially available modern tandoors (see next fig.) Are from the “bai” branch.

"Bay" tandoor

Uzbek tandoor oven

There is also a class of tandoor consumers in Central Asia, from which a very high heat capacity is required at a reasonable price. These are dukhans (innkeepers) and teahouses. The stationary tandoor was supposed to provide continuous preparation of food for visitors for 3-4 hours from one fire. Asians are patient people when they have to pull up the sash, but if a few tangas are wound up in the belt for pilav or beshbarmak, they become very active. And firewood is expensive.

For tandoor catering of old times, craftsmen began to make ready-made fired inserts, which are still exhibited in many Central Asian bazaars today, see fig. Most of them are in the form of a hood, these are cheaper, and the stove is also cheaper: ordinary brick, thermal insulation - bulk from unbaked clay. A diagram of the device of such a furnace will be given below.

In areas, especially poor in fuel, starting from the XVIII century. Ovens with an insert in the form of a jug became widespread. The chamber was made relatively small (see the figure on the left), lined with a thick layer of fireclay bricks. The blower air duct was made long to heat the air from the furnace body. Bundles of saxaul elbow-long, which you can grasp with the fingers of two hands, were enough for baking a dozen cakes and boiling water for five of them; The kumgan was installed in the neck of the tandoor instead of the lid. Such a tandoor oven is called tandoor-nan or tandoor-non.

Video: Uzbek traditions of tandoor construction

Tonir

The second trunk of the tandoor evolution tree came from Transcaucasia. It's hot here too; it is probably hotter in Shemakha than in Fergana. And the air is also dry, but clean and transparent. This alone was enough to prevent pottery tandoor from working here.

But the Transcaucasian Highlands is perhaps the first region on Earth where people discovered deposits of chamotte clay and learned how to work with it. The Armenians are considered jack of all trades and the best artisans among the Caucasian peoples.

Armenian tandoor, or tonir, is laid out of fireclay bricks on clay; in terms of properties, its body is equivalent to an Uzbek clay body with walls half as thick as brick. Outside, the tonir is lined, like the Uzbek, with clay, see fig. The purpose of the lining is the same - additional thermal insulation. It could have been made of brick, but it would be difficult and expensive.

On Uzbek tandoors, the decorations are mostly stucco glazed: such a large "pot" without reinforcement is not very strong and may not withstand the additional load. Tonir, like a brick structure, is much stronger. Therefore, the external finish of the toners is much more varied and richer: from simple coating with decorative colored clay with polishing and cladding with wild stone to the most complex tile compositions, see Fig.

Armenian tandoors - tonirs

It is much more difficult to build a brick vessel of a complex curvilinear configuration than to mold it from hand-thick clay sausages, crushing them and pinching them. Therefore, toners are most often made in the form of a cylinder topped with a truncated cone, or even in the form of a straight pipe. In this case, the IR can more freely escape outward to no avail. The high heat capacity of chamotte in combination with its negligible thermal conductivity to some extent compensates for this disadvantage, but all the same - a tonir of the same capacity per unit of finished product consumes 15-20% more of the same fuel than the Uzbek tandoor, not to mention the nane stove ...

Another (however, like the first, not essential) drawback of the toner is due to its "brick" strength: it also gives "brick" weight. Mobile toners, if made, are on a stand with wheels. And horizontal toners embedded in the wall are an exception. Of the "Uzbeks", almost a third goes to the walling.

There is also a difference in the soils: in Central Asia they are more alluvial, i.e. weak, and in Transcaucasia - volcanic, strong, waterproof. Therefore, in Armenia, an earthen toner was revived (more for the sake of saving space and volume of premises). It is made in the form of a well (see fig.), And in terms of product quality it is not inferior to the earthen tandoor in loess. But trying to build the same in the black soil or loam of the middle zone is a waste of time, soil moisture will make its way through any lining and ruin the whole gastronomy.

About cauldron

Tandoor is done quite simply: at the mouth, or on it, depending on the size of the tandoor / boiler, put a boiler with water. If baking or cooking is done and the skewers do not stick out, the water heater can be combined with cooking: the hot air above the mouth is exhausted, and the body will not give more IR than it can emit, so that the product will not deteriorate. It is only necessary to put pieces of something durable and non-combustible under the bottom of the boiler, so that a gap is formed for the air to escape.

About the form and the mouth

The shape of the tandoor to a small extent affects the fuel consumption in it, but does not noticeably affect the quality of the finished dishes. The tandoor can be made spherical, oval, ogival (jug), in the form of an overturned cardioid, barrel, cylindrical-conical or in the form of a straight pipe. The usual diameter of the mouth of Uzbek tandoors is 0.35-0.7 of the inner diameter of its loin, and for tonirs it is 0.5-1.0 of the same.

Domed with a wide mouth, cylindrical-conical and cylindrical tandoors are better for baking: lumps of dough stick to the inner surface of a large area more conveniently and in large quantities. Other tandoors are mainly meat and fish, but in general the specialization of tandoors is relative. When used by a skilled cook, it simply comes down to the dosage of fuel.

Making a tandoor

From the above it is clear that the manufacture of tandoor independently comes down to two options: a tonir made of brick or something like an "Uzbek" made of it. There is, however, a way to make a clay tandoor even in Murmansk, we will also dwell on it.

A brick tandoor can be erected by anyone whose hands have not grown into their pockets, are able to distinguish the wife's chest from her own nape by touch, pick up a stationery folder with papers and bring a cup of coffee to his mouth without splashing the morning after yesterday. The sequence of work is mostly clear from the figure; we will give only some explanations.

Materials - fireclay bricks (300-1500 pcs. Depending on the size), ready-made dry kiln masonry mixture, which is diluted with water to the desired consistency, and ordinary building sand. The foundation is not needed: we dig a pit in two diameters of the base of the tandoor and depth on the bayonet of a shovel. Half fill it with sand, and fill it with liquid, creamy, oven solution to ground level. We stick an even pole or rod into the middle and set it vertically along a plumb line. We fix it from the wind with temporary stretch marks on pegs. We also cover from the rain with a temporary canopy made of slate or galvanized steel. It is impossible to stretch the film or fabric for reasons that will be clear from the description below.

While the clay is drying (this is 1-3 weeks), we prepare the main working equipment: a rotary template according to the shape of the inner surface. In order to avoid overhangs of bricks during laying, we associate its shape with the dimensions of the brick and the permissible thickness of the seams - 3-13 mm.

When the fill is dry, lay out the first row of bricks to dry. We lay the masonry with pokes (with bricks across the masonry line; if along - the bricks are called spoon, or spoons; stress on the penultimate syllable) upright. After expanding, adjusting the width of the seams and aligning by turning the template for a full turn, take out the bricks one at a time, dip them in clean water for a second, apply a masonry (pasty) solution, and insert them into place. At the end of the row, we turn the template again and level it. We work slowly, the clay solution hardens for a long time.

In the first row we leave an opening of two bricks, this will blow. The same brick will go to the beam above it, see the middle pos. in fig. We lay out the arc of the row above it from the halves of the brick. We put it and the subsequent rows, like the first: first on dry, and with a double check with a template. If the template is calculated correctly, then by changing the width of the seams, it will be possible to lay out all the rows with solid (solid) bricks, changing only their number in a row.

The third and all other rows will be solid. But already from the second row, you need to try to withstand the dressing of the seams between the rows: set the first brick of each subsequent row in the middle on the seam between the bricks of the previous one, as highlighted in the right pos. There are also the stages of calculating the template, you also need to follow the rule: the protrusion of the row inward is no more than 1/4 of the width of the brick. The second option, but less durable, is to masonry with the inclination of the bricks in a vertical plane; then no inner lining is required.

A complete dressing will not work, because the diameter of the rows changes smoothly. Therefore, we start laying each subsequent row not from the same place as the previous one, but moving by 1 / 5-1 / 3 around the circumference; it is convenient to navigate by the blower. This technique is called overlining. So we bring the masonry to the top.

Video: an example of building a simple brick tandoor

Video: tandoor based on the finished insert

Commissioning

If the tandoor is also intended for baking, then after the masonry dries (2-4 weeks under a canopy), we lathe it from the inside with the same masonry mortar, but already with plasticine viscosity. Before lining the tandoor from the inside, spray it thoroughly from the spray bottle.

After another 1-2 weeks, we start the preliminary firing. First - with paper, cardboard or shavings. We set fire to a handful and throw a handful through the mouth, too, until the outer wall becomes slightly warm. Then we cover with a lid and let it cool completely, it will take about a day. We gradually increase the dose of heating for 2 weeks until the water dripped onto the outer surface begins to boil, shooting back and splashing. You can't pour a lot, half a liter can ruin a tandoor that is not annealed to the end!

Now the time has come for the final firing. We fill the tandoor by a quarter with regular fuel, let it burn out to coals. Add fuel in the same portions until the tandoor is at least half full of ember. It is better to take firewood that burns out quickly, but smolders slowly (cherry, apple) so that the level of coals goes up to the mouth. Let cool, still under the canopy. At the same time, care must be taken and fire safety rules: a hot air jet from the tandoor will hit with reactive force. Cool down - we unload the ash, the tandoor is ready for work.

Tandoor ovens

The best tandoor stove is made of a ready-made, purchased tandoor-cap in a brick shell with thermal insulation, it is also an additional heat storage. Its installation diagram is shown in Fig. The foundation is two rows of tongue-and-groove blocks (PHB) on a cement-sand mortar and a cushion of sand or crushed stone. Thermal insulation - the same crushed stone or vermiculite chips (more expensive, but better), mixed with a clay oven solution - "sour cream". The masonry is made of ceramic bricks on a cement-sand mortar (walls) and an earthen stove (under and foot).

And here's another exotic option: a tandoor-barbecue oven. True, there is only a name from the tandoor: the authors of the design honestly warn that it is unsuitable for baking. However, this product has an undoubted advantage: a chimney, and it is suitable for installation not only outside, but also indoors. Therefore, it would make sense to lay out the firebox not with a cone, but like the brick tandoor described above.

The drawing and ordering of the "tandoor-combi" are shown on the next page. rice. A full-fledged furnace foundation is already needed for it, so this work is not for beginners. The 31st row is reinforced with a sixty steel corner. The smoke collector is made of steel from 2 mm. Chimney diameter - from 250 mm.

And yet - clay!

And now we will tell you how to make a tandoor out of clay yourself. They say that this method was invented by specialists from the military-chemical and bacteriological enterprises of the USSR. This extremely dangerous production was concentrated in Central Asia - away from the center, closer to the then potential opponents with a dense population and weak medicine.

Already in the 70s, the production of this muck was completely stopped, the enterprises were redesigned for agricultural chemistry, insecticides, plant protection products. Specialists who served for 8 years (a year went for 2.5 years there) received a severance pay that allowed them to immediately buy a cooperative apartment in the regional city and, whoever wanted, resign. Of course, they immediately pulled away from the terrible climate, deadly poison and plague at hand. But they missed the tandoor dishes in the new places.

The way out was very simple: usual, from under cucumbers or cabbage, keg. A very competent engineering solution: since the matter is in the unevenness of drying in the thickness of the material, you need to make it uniform. No industrial drying chamber? We will ensure uniformity from the opposite: not by heating, but by moisture. Will the process be delayed? It's not scary for yourself.

The technology is as follows: wash the barrel and fill it with water. We stand for 2 weeks until the wood is completely swollen. Then we pour out the water, thoroughly coat the keg from the inside with vegetable oil. Flaxseed is best, but refined sunflower or corn is also fine.

Next, we wrap the barrel tightly with a rope, but so that it does not grab the hoops. Protect the coils from slipping with cloves. Now we cut and remove the hoops. In the bottom we cut a hole along the diameter of the mouth of the tandoor.

At this point, firstly, a temporary pillow should be ready, at least from bricks laid directly on the ground on dry bricks. The oven solution, which is described above, of the consistency of plasticine, should also be prepared. Nowadays, there is no need to trample the clay with your feet until exhaustion: a 1.5-2 kW perforator with a mixing nozzle at low speeds will bring the solution to the desired homogeneity in an hour and a half.

Instead of wool, 25% by volume of fluffed asbestos was added to the solution for strength. It is necessary to work with fibrous asbestos in the open air with full protection of the respiratory organs, eyes, face and body, but those men for demobilization, just in case, dragged with them gas masks with HVAC.

The barrel was placed on a pillow, and the inside was coated with clay with a layer of 60-70 mm. Then they turned it upside down and put it on 4-6 bricks so that there was a gap at the bottom. After 2 weeks, the harness was removed and waited until the rivets began to fall off by themselves. The last one fell off - it's dry enough, you can burn it. The work began, a little in the spring it will go warm: the drying lasted for months.

There are many interesting stories and culinary gossip around the tandoor - the most ancient and well-known stove in the chefs' circles. Some of the legends are indeed confirmed by practice, but most of the attributed characteristics and miraculous properties of the stove are the usual speculations of oriental merchants. But it is worth giving it its due - the tandoor allows you to get a very high quality of meat, vegetables and, of course, the famous unleavened flat cakes cooked on coals. At the same time, it gives any known dish a richer and softer taste, even a kebab retains more than half of the marinade, fat and juice. So if you want to surprise your friends with an extraordinary barbecue - look for a way to make a tandoor with your own hands.

Advantages and Disadvantages of a Clay Kiln

Today you can buy or order the construction of a tandoor at a summer cottage from the masters of stove business. But in most cases, even a master, experienced in laying all kinds of stoves, will not always make a hearth of the required quality. In fact, the construction of the tandoor is not so easy to manufacture. How difficult it is to make a real tandoor hearth is eloquently indicated by the fact that connoisseurs pay from 30 thousand to 100 thousand rubles for a finished clay pot of a tandoor. In addition, some types of baked meat, such as tandoor-kabob, are rather problematic to cook without such an oven.

The advantages of a traditional tandoor can be listed literally in a few points:

1. High efficiency. Just a few dry logs are enough to prepare a full-fledged feast, including traditional kebabs, baked vegetables, bread cakes called tandoor-nan. Even the simplest built tandoor made of bricks with your own hands is able to retain heat and heat for several hours;
2. Versatility. With its help, you can cook everything that is cooked on an ordinary hob of a brick oven;
3. A feature of the tandoor is the principle of its work. The heated bowl of the oven does not burn or dry food with hot flue gases, but bakes with the heat radiated from the hot walls.

For your information! Most often, the Asian or Uzbek version is known to us, Europeans, as a tandoor amphora. The tandoor received such an unusual name for its characteristic profile, tapering upward, like an ancient Greek amphora.

In addition, the tandoor amphora can be taken with you to a picnic, as the manufacturers offer a whole range of sizes.

Device

The tandoor device, shape and size were perfected over hundreds of years by nomads and inhabitants of Central Asia. In fact, the stove is a clay pot of a decent size, with a wide base, about 70-80 cm, and almost a meter high.

There are no mysteries in the design of the tandoor, moreover, a neat and thoughtful person is able to make it with his own hands from bricks, using only the drawings and the recommendations below. The possibilities of such a hearth will be enough for simple baking of meat and vegetables at a very decent level.

The construction of a brick tandoor is based on the same principles as for a clay hearth, taking into account the specifics of the construction of walls with brickwork:

• For prefabricated brick tandoors, the same spindle shape with a massive base is used;
• In the lower part of the body, a blower is arranged, through which air is supplied for burning firewood;
• The body is laid out of fireclay bricks used for laying fireboxes and fire chambers for fireplaces and wood-burning stoves. Despite the fact that firewood is used for heating, the heat inside the tandoor heats the walls from 260 ° C to 400 ° C. Red ceramic bricks simply cannot withstand the heat.
• The upper part is equipped with a flat dining surface made of granite or sandstone, the inlet of the hearth in the process of masonry narrows to a size of 35-45 cm. In the process of preparing especially important dishes, such as tandoor-kabob, after burning the coals and white ash on the walls of the hearth, meat with spices is hung on a hook in the center of the tandoor, where the product is simmering in the heat;

The inner surface of the tandoor is lined with a heat-resistant clay plaster with the addition of chamotte, finely crushed silicon powder and grated oat straw.

Important! As in any business, success in cooking kebabs, kebabs, baked fish and vegetables depends not only on the device of the oven, but also on the cooking skills.

The tandoors installed in restaurants and cafes do not even remotely resemble the classic oven design; many run on natural gas or electricity. At the same time, despite the criticism of numerous experts, meat dishes in such hearths are of a fairly high quality. In this sense, a brick tandoor, assembled by hand, allows you to achieve even better results.

The tandoor device is shown in the drawing.

The dimensions of the tandoor, its depth and the diameter of the outer hole were not chosen by chance. After cooling such a furnace, you can easily reach the bottom with your hand, remove ash and coal residues without the risk of damaging the lining or the upper edges of the body.

The classic tandoor device involves the installation of a huge massive pot of special grades of baked clay inside the brick body. The space between the pot and the brick walls of the hearth is filled with grated salt mixed with crushed limestone. Salt absorbs and re-radiates part of the infrared rays best of all, as a result, the heating increases by 30-40% compared to brick tandoor.

The thickness of the walls of such a pot can reach 50-60 mm, such a mass is quite enough for baking even very large pieces of meat in the hearth without any salt filler. The main secret of the tandoor lies in the clay from which the walls of the oven are made.

The main secret of tandoor quality

Before deciding whether to change a familiar and easy-to-maintain barbecue or barbecue for a bulky and unusual hearth, you just need to compare the taste of two portions of meat cooked on a barbecue or in a tandoor.

Any product fried on a steel or cast-iron grill will inevitably acquire a metallic taste, which is masked by burnt layers and all kinds of sauces. Clean meat roasted on a steel barbecue grate will have a pronounced sour taste of steel, due to the fact that the smallest particles of scale are carried by the hot gases onto the product.

When cooking in a tandoor, the situation is somewhat different. There are no hot gas streams in a brick hearth, there is only heat radiated from the walls. Most of the water evaporated into the inner space of the hearth sharply increases the thermal conductivity and the speed of cooking.

Part of microparticles of clay with a high silicon content, a few hundredths of a micron in size, detach from the walls of the hearth and are transferred to the products. It is they who give meat and vegetables a specific mild flavor. It is because of this clay that raw dough cakes adhere to the walls of the oven, as if glued. It is this taste that is so appreciated by gourmets who spend a lot of money for original copies of the tandoor. This effect cannot be reproduced even in the most sophisticated modern computer-controlled tandoor ovens with electronic control of humidity, temperature and heat distribution.

We build a tandoor from fireclay bricks

It is necessary to build a tandoor on solid ground, on a small hill, where there is guaranteed no water, and a heavy furnace body can be installed.

Preparatory stage

Initially, you will need to remove the fertile layer of earth by 15-20 cm, level it, fill it with a mixture of sand and gravel and tamp a square platform measuring 120x150 cm.A plastic film and a lattice of six-millimeter reinforcement with a window size of 10 cm are laid on the bottom of the prepared pit. a height of 10-15 cm. The future base of the furnace must be tied to the ground, for this we hammer in one half-meter reinforcing pin in the corners. The heads of the hammered reinforcing bars are welded to the lattice.

After pouring M200 concrete, we carefully level the level of the poured surface using the rule. Four to five hours after pouring the base under the tandoor with a metal bar, we clean up and undermine the plane of the slab horizontally. Not earlier than in three days we start building the furnace.

Erection of the base and walls of the tandoor

After the concrete has set, the first row of the hearth base must be laid out. Chamotte is laid out on the usual clay-cement mortar used for laying furnaces.

The size of the circle at the base is 750 mm, it is imperative to lay a layer of waterproofing under the brickwork, otherwise the chamotte will draw moisture from the concrete and crack when heated.

The prepared fireclay brick is laid out on the screed from the masonry mortar using an original device. This is a frame in which one side represents the axis of rotation, the other side is specially profiled so that when rotating, the outer part describes the curved surface of the walls.

The frame is placed in the center of the base and used to position the brick in the correct position.

The laid first row of the furnace walls is neatly pulled together with annealed steel wire. Similarly, the second, third and fourth rows are laid out along the frame. Each brick is trimmed with a grinder "under a wedge" so that the fireclay blocks laid along the ring have the same joint width along the entire plane of the brick.

The fourth row of fireclay is the most difficult to lay. In addition to the wedge, you will need to cut the supporting part of the brick so that the fireclay block is piled 5-6 o inward. The result is a barrel-shaped body of chamotte tandoor.

At the final stage, it will be necessary to coat the inner and outer parts of the tandoor body. Clay and natural stone tiles are usually used for exterior cladding. The upper hole and the inside of the tandoor are coated with masonry clay with a small amount of sand and oat straw filler.

So that the inner lining of the furnace walls does not crack and crumble, instead of sand, ground calcite or natural silicon, ground into powder, is added to the clay. Often it is necessary to change the lining in the furnace two or three times before it is possible to select the required proportions of materials.

A more complex version of the tandoor

To build a professional version of the tandoor, it will be necessary to increase the size and thickness of the concrete base from 120 cm to 180 cm. In the central part of the base, a landing belt is cast in the form of a shallow niche, into which the body will be laid out. The furnace consists of two buildings, separated by a layer of basalt thermal insulation.

The principle of laying fireclay is no different from the previous version. The first four rows are laid out in a wedge with the obligatory arrangement of a blower in the first row. Inside the first building, the hot part of the tandoor is laid out in half a brick.

After about three to four days, the first building is wrapped with a 90 mm layer of basalt wool and sealed with foil insulation. The second tandoor body is laid out with an air gap of 5 mm between the insulation and the brickwork of the stove.

In the neck of the tandoor, a steel ring is mounted on which a lid or boilers with pilaf, shurpa and other dishes will be installed. On the upper plane of the tandoor, you can lay a granite ring on which trays with food will be placed.

The design strength of the furnace wall will be gained no earlier than in two weeks. Until this moment, the tandoor can be covered with a cloth or opaque film. After about a week, you can test the work of the hearth by burning a small amount of paper and chips.

For tandoor, you can use hard types of wood, for example, acacia. Birch, larch, fir-tree, pine can only be used for initial kindling.

The first full-fledged kindling of the tandoor is performed with three tabs of firewood, six to seven logs each. Within an hour, firewood must be added to the stove two more times. It takes about 45-50 minutes for the tandoor to warm up, the nature of the smoke will change, from whitish it will become completely transparent, and the soot and fumes on the walls of the hearth will turn white. As soon as the white bloom begins to break off and be carried away by hot air, it is believed that the tandoor has reached the required temperature of 270 ° C, and food can be loaded into the oven.

It is impossible to simultaneously load the tandoor with fuel by more than 1/6 of its height.

Conclusion

Tandoor can rightfully be considered one of the most perfect ovens ever invented by man. Such a structure can be easily built in the ground with your own hands from sandstone and feldspar in almost any area. The durability of such an oven will be small, but the made tandoor will work and will help to cook food without any problems. The disadvantages include the need to use only dry and well-burning wood, which limits the widespread use of the stove in the country or in a private house.

Making mistakes and getting burned. What are the secrets of building a tandoor, how to choose the right kind and what to take into account in order to get not black coals of meat, but a delicious cake and tender kebab.

What is tandoor

The homeland of the tandoor is most of the regions of Central Asia. In Tajikistan it is called tanur, in Uzbekistan it is called tandoor, and in Turkmenistan it is called tonur. Tandoras in India and tonirs in Armenia are built on the same principle. However, no matter how you call this universal brazier stove, you will not see big differences in design.

It is a ceramic container of various sizes, with an opening on top or on the side. Fuel (coal, firewood, brushwood) is put inside a kind of clay jug, and heats it up so much that the thick walls of the stove keep the required temperature for a long time.

Types of tandoor

Since the appearance of the first tandoor, it has not undergone any significant changes. All the same, kaolin clay, camel or sheep wool, sand and bricks... It is these materials that are necessary for the construction of a real Central Asian tandoor. However, there is a division of the stove into types based on the location of its installation.

Land tandoor installed in the yard, on a clay platform. For bread, samsa, shashlik, tandoor set vertically, horizontal setting is applicable only for baking bread.

Yamny or earthen tandoor placed in a hole dug in the ground. Clay and fireclay are used in its construction. In ancient times, this type was often used for heating a room.

Portable tandoor Is a modern oven with iron carry handles. Small in size, in the shape of a barrel with a lid, it successfully replaces the usual for us brazier .

Principle of operation

The Uzbek clay tandoor is a classic version of the stove, similar to a clay pot, which was turned upside down and the bottom and throat were reversed. Using his example, we will consider the features of the device and the principle of operation of the tandoor.

A hole (blowing) is made in the lower part of the tandoor. Outside, the clay base is lined with bricks. Sand or salt is poured between the brick and the walls of the tandoor. Fuel (coal, firewood) is placed on the bottom of the boiler through the upper hole, and ash is removed through it. A grill is installed inside for cooking meat, fish or vegetables.

All materials from which the tandoor is made have a high ability to accumulate (accumulate) heat. When heated, the walls of the furnace retain a high temperature for a long time (from 250 to 400 degrees). After the tandoor reaches the required temperature, the walls are thoroughly wiped from soot and ash, and the famous Uzbek flat cakes are laid on them.

We have prepared for you step-by-step instructions for building a clay tandoor in the form in which it still faithfully serves many residents of these regions.

• The classic size of the tandoor is the height of 1-1.5 m, the diameter of the boiler body is 1 m, the diameter of the upper hole is 50-60 cm. To form a clay jug, kaolin clay is taken, which experienced craftsmen call "living". Brick is used for facing the furnace. Therefore, you need to stock up on clay, bricks and some sheep or camel wool.

• The wool fibers are cut into pieces 10-15 mm long and mixed with clay. After kneading, the clay should acquire the consistency of sour cream.
• The resulting mixture is exposed in a dark place for a week to settle.

Attention! The finished solution must be checked periodically, remove excess water, but make sure that the mixture remains moist. If you dry it, the tandoor will crack.

• Usually, clay sheets with a thickness of 5 to 15 cm are molded from the settled mixture. It is difficult to form a tandoor from such sheets without a well-developed skill, so you need a barrel.
• To make a tandoor from a barrel with your own hands, loosen its hoops a little, fill it with water, and leave it to swell for 5 days. Then drain the water, let the barrel dry, and treat the walls from the inside with sunflower oil. Give it 12 hours to soak and the tandoor mold is ready.

Please note that both clay and barrel it is necessary to start preparing for construction at the same time.

• Now we roll sausages about 50 cm long and 6 cm in diameter from the finished clay. Roll each of them to a thickness of 2 cm, cut into ribbons and begin to lay out the inside of the barrel.

Rest in the country is associated with admiring nature and cooking unusual dishes on an open fire. Previously, barbecue or barbecue was usually used for cooking. Nowadays, oriental stoves called tandoor have come into vogue, which you can build on your site with your own hands.

Miracle oven - cooks, fries and bakes everything!

A tandoor made of bricks or clay is a kind of Russian stove in Asian countries. Such a device is most often used for baking bread products. At the same time, it perfectly turns out to cook any vegetables and aromatic meat.

The oven has an important advantage - it makes it possible to bake food, consuming a minimum of firewood. For Asian countries, where there are no dense and tall forests, this is of great importance.

In addition, dishes in the tandoor are tender, aromatic and truly juicy, and their preparation takes a few minutes. For example, vegetables are baked for 4–5 minutes, lamb and pork - for 16–20, beef - for 30, poultry and fish - for 8–10. If desired, you can even cook thick soups in an Asian stove, the taste of which is incomparable with any other dish of Russian cuisine.

There are two main types of oriental oven we are interested in - Uzbek and Armenian tandoor (it is often called tonir). The difference between them is insignificant, but for a number of reasons, Armenian stoves are often built here. The toner device is quite simple. It is made in the form of a brick or clay pot, the bottom of which is turned upside down. A hole is provided at the bottom of the toner. It is required for inflation.

The Amryan tonir must be covered with bricks on the outside, and between them and the stove itself, natural heat accumulators are poured - salt, sand, ordinary clay. This design allows the boiler to absorb almost all the heat generated by burning wood and give it back inside during cooking. Due to this, your tandoor in the country will provide an even temperature while cooking a variety of oriental dishes.

The unusual shape of the clay and brick tandoor is due to the need to save wood. It does not affect the taste and quality of the dishes that are prepared in it. Therefore, you can safely design a tandoor with your own hands in any configuration convenient for you. The oven is allowed to be made in the form of a barrel, oval, straight, spherical, square, cylindrical, and so on.

Homemade brick tandoor - starting work

Brick toner is the easiest to make. Moreover, it can be either stationary or portable. It is desirable to locate the stationary device at some distance from the vegetable garden, fruit trees and residential buildings on sandy or stony dry ground. A portable toner is made on wheels that are attached to a platform with a stove placed on it. You can move such a structure on your site at your own discretion. But always remember that the eastern stove has a lot of mass.

Let's figure out how to make a brick tandoor on our countryside. As a starting material for its manufacture, take:

• refractory white brick;
• clay ceramic bricks;
• ordinary stone blocks.

They make a foundation - the base of the stove with a mandatory opening for laying a tree in it. Bricks are characterized by a large weight, so the base of the structure must be as stable and durable as possible. The stationary oven is erected directly on the ground. In this case, it will be necessary to dig a round hole under the foundation. Its dimensions are selected taking into account what parameters your tandoor has with your own hands made of bricks. The depth of the pit is about 125–130 centimeters. So that you do not have problems with the construction of the tandoor, draw up a draft of the future structure in advance, and clearly adhere to its points when performing work.

Brick toner - how to do it right?

In order to determine the geometric parameters of the future toner, experts advise to perform preliminary mortarless laying - the so-called ordering. And only then proceed directly to the construction of the furnace. The solution is made from a composition in which red clay is present, a special plasticizer and sand (you should take quartz). It is not necessary to "bother" yourself with the selection of the required components. It is easier to buy a ready-made mixture for stoves, which is sold in any hardware store.

Masonry is allowed to be carried out vertically or horizontally. With a vertical arrangement of bricks, less of them will be required for the construction of the toner. From this point of view, the work will be more economical. But when laying horizontally, the stove will "save" the heat much longer. Here you have to personally decide how to make a tandoor out of bricks with your own hands (with vertical or horizontal masonry).

It is quite difficult even for experienced specialists to carry out round masonry. Therefore, it is necessary to make a drawing of the structure, natural in size, in advance, using a compass and a protractor for these purposes. Trimming bricks to the required dimensions of the toner on the ground is carried out using a grinder saw equipped with a ceramic cutting wheel (diamond tool).

The basis for creating the circle of the stove is a brick pattern. When doing masonry, you should not save the solution - apply more of it to be sure of the strength of the structure. The horizontalness of the building is checked with the standard level. If the project involves tapering the toner upwards, the lower part of the bricks is slightly trimmed. During the laying process, this will make it possible to erect a structure that looks like a vault.

After completing the masonry, remove the remains of the solution from the inside of the toner. Outside, the resulting stove is processed with dry clay (all existing seams and small gaps are filled with it), and inside it is desirable to coat it with a mixture of finely chopped green grass and wet clay. If you want to "refine" your stove, its outer surface can be decorated with visually attractive sandstone or mosaic tile elements.

After you have completely completed the manufacture of the tandoor, you need to heat it first with paper, and then with firewood. Please note - complete drying of the masonry occurs within a few weeks. For this reason, the first heating of the furnace is carried out 14–20 days after the end of construction activities. It is recommended to cover the finished structure with a roof so that it is not flooded with rain. The lid is easy to make from wood, slate, or other material.

An oriental clay oven from a barrel is also possible!

Making a tandoor with your own hands is relatively easy using a different technique. We take an ordinary small wooden barrel, clean it from dirt, wash it thoroughly, and then pour water into it up to the top. We leave the barrel for 14 days until the tree swells completely. Then we do the following:

• drain the water;
• we coat the inside of the barrel with corn, linseed or refined sunflower oil (it is better to take linseed oil);
• we wrap our future stove with a rope (as tight as possible), while making sure that the hoops remain open;
• with the help of small nails we fix the rope (so that it does not slip);
• We cut a hole in the bottom along the section that the mouth of the tandoor from the barrel will have.

We continue to build the tandoor. We form a special solution from one part, half of sheep wool and two parts of fireclay sand. It is allowed to replace wool with fluffy asbestos (it can be purchased in building stores).

The mixture is stirred to a plasticine consistency - it should be thick enough, and then it is applied with a thickness of about 25-30 centimeters on the inside of the keg. The solution must be thoroughly smoothed. After that, it will need to be dried for a week, using ordinary incandescent lamps to heat the mixture.

We have almost built a clay tandoor. It is only necessary to remove the hoops and disassemble the barrel - before us is a strong and solid oriental stove! It needs to be burned again so that it will serve you for decades.

You can also build a tandoor from a plastic barrel. It also needs to be filled with water, coated on the outside with the chamotte mixture described above, and tamped. Tamping is done until you see a clear outline of your future toner. We leave the coated structure to dry for a couple of weeks, then drain the water and pull the barrel out of the hardened clay body. This process is straightforward, since after draining the liquid, the barrel decreases in volume. Your oriental oven is ready to use!

Now you know how to make a tandoor. Good luck in preparing original Asian dishes.

Tandoor - this word cuts the ear, betraying its foreign origin. Indeed, the tandoor is a stove that came to us from Asian countries. Its main purpose is to bake bread, however, no one bothers to use it for full-fledged cooking, especially since the dishes cooked in such an oven have a special, incomparable taste. That is why many are interested in how to make a tandoor oven with their own hands.

Let's take a closer look at the features of this Asian stove, and it has a lot of them:

• fuel, firewood are not needed - all that is required for work is a bunch of saxaul;
• despite the low fuel consumption, you can cook a lot of food on such a stove, this is due to its design.

See also: Brick oven for summer cottages)

In fact, all of its features are determined by the geographic factor - as already noted, such ovens were common in Asian countries. The tandoor oven was used by the Turkmens, Chinese, Japanese, Armenians, as well as the Uzbek tandoor oven - you must agree that a large piece of sushi was familiar with this unique technology, but why exactly there?

The fact is that all of the above states could not boast of surplus wood, therefore, unlike Russia, they had to look for another way, they needed an economical stove.

We understand the device and comprehend the principle of operation

Let's unveil the secret to this economy: how does the ceramic tandoor oven produce so much while consuming so little?

To do this, you will have to take a closer look at its design.

The body of the stove is a kind of clay cauldron, which is turned upside down, while the cauldron is equipped with a bottom and a hole at the top. However, in the lower part of the boiler there is also a small blowing hole. Outside, the stove is lined with brick, between the brick and the walls of the tandoor, either sand, or clay, or salt is poured. An interesting construction, but it explains everything.

All materials used are natural heat accumulators, and the shape of the oven is ideal for maximum heat recovery. In short, everything here is tuned for maximum efficiency. First, the stove absorbs heat, and then begins to slowly release it, and it gives off most of it not to the outside world, but to itself. (See also: Sitemap)

Tandoor: traditional option

Let's look at how to make a tandoor oven in its traditional version, that is, in the form of thick ceramic dishes, which are also lined with bricks for thermal insulation and have holes only for direct use and blowing.

DIY tandoor

The height of such a furnace is no more than 1.5 meters, and the diameter in its central part is about 1 meter.

Stages of making a traditional tandoor oven:

1. The first step is to prepare clay, carefully kneading it for this, and it is recommended to do this not with your hands, but with your feet.

   After which the clay should settle for at least a day, and the process is repeated again;

2. The body of the furnace is made using tape molding, that is, relatively small rollers 60 cm thick are rolled from the prepared clay, with the help of which, tier by tier, the body of the tandoor is gradually formed. To give the required shape and adhesion, the rollers are slightly flattened and pinched.
3. The finished vessel is left to dry in the sun, this process takes at least a month.

We didn't have so many points, but this does not mean that making the traditional version is easy - on the contrary, only a real master can cope with this task, and here's why:

• competently preparing the clay, that is, taking into account all the nuances like its fat content, is a very difficult task.

  There is no room for error here. If we prepare a solution for a brick oven, then in the event of cracks, we can simply cover them up. Here, the whole stove consists of clay mortar, and, if you do not guess with it, the stove will simply fall apart;

• laying out the furnace body using rollers is a task for a professional, because the efficiency of the device depends on how carefully it is done.

Yes, a beginner will hardly be able to make a traditional version the first time, but this does not mean that an end to it should be given up.

There is an easier way to fold this Asian oven

Brick tandoor oven, preparation

Yes, you can independently assemble a tandoor stove, because the whole hitch is in the capricious materials of the traditional version, so we will fold such a stove from the materials we are used to, namely:

• bricks;
• sand;
• clay;
• cement;
• grate.

Agree, a Russian is more accustomed to working with these materials.

And the stove assembled from them has an important quality: in case of a mistake, we will always have the opportunity to correct it. The clay solution did not work out, did a crack start? It can be covered up, while the stove does not run the risk of falling apart.

So, let's get started, let's build a stove according to standard sizes:

1. Height - 1292 mm, and diameter - 1 meter;
2. The vertical part of the furnace boasts a height of 544 m, it is exactly 8 rows, after that there are 8 more rows of the dome.

We put the oven

Now the foundation, no frills are required here: they dug it, poured it in with cement and it's done.

But where to start building? First of all, markup - draw a circle of the correct shape on the foundation, because first we will lay it out, only then we will take up the inner world of the tandoor.

• 1st row: the main thing is to remember about the blowing channel, the bricks in this row are stacked on spoons, while making sure that their inner side is in contact with each other.
• Rows 2-8: on the second row we block the blower channel, recall that in this oven this channel is very small, only 68 X 200 mm, and you don't need more.

  A grate will also be installed on the 2nd row, this variety is over, the remaining 8 rows are performed according to the same scheme, the main thing is not to forget about coating and dressing. We continue this way until the end of the vertical part.

Assembling the dome:

• Rows 9-18: Row 9, the beginning of the dome - here you need to calculate the offset correctly, so we need a trimming sander to continue working.

  The task before us is this: we must, from a diameter of 1 meter, come to a diameter of 500 mm in just 8 rows, which means that on each row we must narrow our circumference by 31.25 mm on both sides. We finish laying the furnace body.

After the body is completed, it must be abundantly coated with clay on the outside and left to dry in the sun.

You will have to spend a couple of hours on everything. And only after that you can proceed to the most interesting thing - fill the cavity with brushwood to the very top, set it on fire and let it burn out - this will harden the clay and strengthen our tandoor. The inner part is complete, moving on to the outer lining.

The lining is carried out strictly vertically, while the walls of the lining must be in contact with the walls of the furnace.

And the resulting gaps must be carefully filled. This will allow our design to accumulate a large amount of heat, which is enough for cooking, while not spending much on fuel.

Now it remains to wait until the masonry is properly dry and you can take up the space above the vault, filling it with clay or sand.

Our tandoor is ready for use. Now nothing will prevent you from baking cakes in the tandoor and enjoying their unique taste, known all over the world.



Earthen tandoor, this is how bread is baked in Armenia

In addition to the options already considered, there is also a third modification of this unique stove, earthen.

That is, the stove is installed directly in the ground, this method was widely used in Armenia, moreover, not only was it cooked on such a tandoor, it was widely known in the medical environment as the best means for therapeutic warming.

Moreover, earlier, such a stove had a sacred meaning for people, representing our heavenly body. You can install such a tandoor yourself, it will take you only a little more time than the previous option.

1. First of all, we need a foundation pit, both for the foundation and for the entire furnace as a whole, the entire vertical part should be hidden in the ground, that is, the first 8 rows, take this into account.
2. Make the foundation, and then lay out the stove, exactly according to the same algorithm according to which the previous version was made.

   As a reminder, the dome should be above the ground, and the rest should be underneath.

3. Lubricate the dome with clay, two times more abundant than in the previous modification, this is necessary for the durability of the device.

As you can see, the fundamental difference is only in the pit, but nevertheless, even the taste of food cooked on such a tandoor is different.

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Diy Armenian tandoor made of bricks

Home DIY Tips

There are many different types of garden ovens for cooking.

How to make a tandoor in the country with your own hands: from brick, clay, etc.

Among them there are primordially Russian versions, but the construction that came to our country from Asia is especially interesting. This is a tandoor. Traditionally, such a furnace is made by hand. And today, a tandoor made of bricks with their own hands can be created on a personal plot by anyone.

Installation diagram

First you need to choose a suitable place. The tandoor can be a structure located above the ground, but sometimes it is also equipped directly in the ground.

The second option is convenient if the site does not differ in a large area. For its implementation, a pit is dug, to which an asbestos-cement pipe is supplied (it is necessary in order to provide an air flow to the tandoor, without which it is impossible to maintain a fire).

The bottom of the tandoor must be laid out with bricks.

One row of material, laid flat, is sufficient. The joints between the bricks are covered with clay. The asbestos-cement pipe is installed in the finished pit so that its lower edge is located 5 cm from the level of the bricks. The angle of inclination of the pipe is 45 degrees.

Then they move on to laying out bricks for arranging the walls of the furnace.

The brick is laid on the bottom. In this case, the solution does not need to be applied. The optimal inner diameter of the tandoor should be about 50 cm. The top row of masonry can be made a little wider for the convenience of using the stove. The depth of the pit should allow 3 rows of bricks to be laid. It makes no sense to make the tandoor deeper.

The space between the bricks is also filled with dry clay.

Preparing clay for coating the top row requires special attention. It is diluted with water in a container until it acquires a creamy consistency.

Then it must be filtered (fine plaster mesh is suitable for this). When the clay has settled, the water is drained and the resulting mass is coated on the inner surfaces of the bricks. Additionally, it is desirable to use a mesh for reinforcement.

All that remains is to equip the dome. Although the matter is not as simple as it might seem at first. Traditionally, a tandoor made of bricks with their own hands is covered with a clay dome about 1 cm thick.It is laid out on a template, the size and shape of which corresponds to the equipped pit.

A large vase or basin will do. When the dome dries out, it must be installed on the foundation pit and carefully warm up the finished tandoor for the first time.

Tandoor - DIY manufacturing sequence

Most people like to rest on a fresh vacation - in the forest, in the country, especially with family and close friends. Food cooked in the open air has a special appetite and is unusually tasty.

The most widespread device for outdoor recreation and cooking is the barbecue.

Cooking with it is easy. You can grill kebabs on skewers, steak on a wire rack and other variations of types of meat and fish.

Nevertheless, the use of the traditional stove of the nomads of the steppe - the tandoor - is increasingly common. Delicious food is produced in this amazing and simple hearth!

Tandoor - what is it?

Tandoor (sometimes the name tondur or dondur is used) is an invention of the Turkic people.

They are known for their ingenuity and nomadism from place to place. A tandoor is a small oven for cooking at home.

Its huge advantage is simplicity of manufacture.

Let's consider this process. The tandoor can be installed in any place where there is clay, sand is also required. According to ancient tradition, sheep wool is added to the clay solution, but it is not the most important component, so you can do without it.

The main advantages of the tandoor

the ability to naturally accumulate the energy of the combusted fuel, and then gradually release it for a long time;
2. food using such an oven does not burn and does not come out soggy;
3.

the juiciness and natural properties of the cooked products are preserved as much as possible;
4. You can bake flour dishes, such as "tandoor" cakes or juicy samsa.

We start to make tandoor ourselves

We need a wooden barrel, sand, clay, well, if you can get sheep's wool, then add it to the clay, you also need vegetable oil.

How to make a clay tandoor with your own hands

You can consider in detail the sequence of actions in stages:
1. It is necessary to fill a wooden barrel to the brim with water and leave until it swells completely. In a 1: 2 ratio of clay and sand, prepare a solution and mix well. Sheep wool is also added there, which is cut into pieces of 10 - 15 cm. Sometimes the walls of the tandoor are reinforced with straw, hay or reed, reeds, flax (this method is found in some descriptions of the traditions of making tandoor);

2.

Pour water from the already swollen barrel and saturate the inner walls of the barrel with vegetable oil. Next, she needs to dry out for about a day;
3. Apply the previously prepared clay solution also on the inner walls of the barrel with a layer 2-3 cm thick. Thoroughly compact and smooth On the one hand, narrow the neck of the barrel;

4.

To dry the tandoor, it is necessary to leave it in a dry, ventilated room for two weeks. In the process of drying the manufactured structure, the boards of which the barrel consisted will move away from the clay;

5. When the tandoor is completely free of the boards, place it on a layer of sand with the neck up.

We make a small fire inside and keep it for 6 cm.This process is necessary in order to pre-bake the prepared oven. After completing the procedure, cover the tandoor with a lid; there should be a hole in it for the smoke to escape. Then we kindle a fire in it again, only now, not a weak, but an intense fire.
6.

The tandoor should cool slowly. After cooling down, it is already possible to locate it in a certain place. You can insulate the stove with felt or cotton wool, and then overlay it with brick or stone, but this is no longer the main stage.

It is necessary to arrange a small blower in the lower part of the oven. It will then need to be closed with a lid made of non-combustible material. The cover must match the dimensions. You can also make a device to hang the skewer inside the tandoor.

Tips for using a made tandoor with your own hands:
- when the tandoor is hot, you can not pour water, cracks may appear;
- at the first ignition, the temperature in it must be raised gradually;
- the same firewood is used as for the barbecue;
- it is necessary to heat it until the soot disappears on the inner walls;
- after complete combustion of firewood, cover the blower;
- now you can put the lid on the oven and the oven is ready for cooking.

The approximate cooking time for meat in a tandoor is 15-20 minutes, the fish will be cooked in 7-10 minutes, and vegetables are cooked very quickly in 2-3 minutes.
Make such an ancient device as a tandoor and see from your own experience how tasty and juicy food cooked in it will turn out!

If you want to make a tandoor with your own hands, we offer you an overview of making a tandoor from clay, collected from the experience of several craftsmen. In this section, you will learn how to make a tandoor (jug) from clay. The resulting product can be used both independently and for the construction of a more massive furnace.

Clay selection and mortar preparation

The Uzbeks and other Asian peoples, for whom the tandoor is the national oven, use local clay.

Kaolin clay is best suited for tandoor. It is light yellow or light gray in color.

Clay preparation

If the clay is not pure, with impurities, then it is soaked in a barrel.

Pour water in excess and place carefully. When the clay is soaked, heavy stones will settle down below, and grass and other debris will float up.

Making a tandoor, an egg-shaped clay jug

Garbage with water is drained, and the soaked clay is placed in a flat container.

Clean clay with water is allowed to stand for at least a day, maybe a week. No need to add sand! Knead and leave to ripen in the shade or in a cool room.

When the clay settles, water may remain on the surface and must be removed. The less water remains in the clay before sculpting, the fewer cracks there will be in the product after drying. The clay becomes soft and pleasant to the touch.

Solution preparation

Some craftsmen add a little soda. About a tablespoon per 10 liters. Modern experts add liquid glass to this dough.

It gives plasticity, which reduces the chances of cracking at temperature extremes. It is non-toxic as it consists of silica sand, soda and water.

After the clay has been impregnated with water, wool is added to it. Goat, sheep or camel. If it is not possible to add wool, then it can be replaced with straw. Goat hair is preferred. She is straight, stiff and long. Sheep is also suitable, but she is curly and therefore more difficult to work with.

For tandoor Ø80cm you need 1.5 - 2 kg of wool. And of course, knead everything into a homogeneous mass.

Six will improve the heat capacity and make the structure lighter.

In the process of burning the tandoor, the wool burns out, and small pores form in the walls of the furnace. These pores allow you to keep warm for a long time.

All this is thoroughly mixed and kneaded. Traditionally, this was done with feet. And modern craftsmen use a construction mixer. Stir until thick sour cream. Then they are crumpled several times until you get a mass from which you can sculpt. Kind of like plasticine or dough. Then you can sculpt the hearth.

Wall thickness and heat capacity of the tandoor

It does not hurt to pay a little attention to the massiveness of the tandoor.

Baking in it occurs during the cooling of the oven. When the wood is burnt out, cakes, meat, samsa and other dishes are loaded into it. Therefore, the amount of cooked food and dishes depends on how much heat can be given off by the tandoor. And this already depends on the volume of its body, that is, on the thickness of its walls and on the heating temperature.

If the tandoor is made portable, on wheels or there is simply no additional external decoration planned, then it is better to make the walls of the tandoor thick enough.

And if the tandoor is planned to be stationary and will be additionally lined with, for example, brick, then the walls can be made of minimum thickness. Since the total mass of the finished furnace will be significantly increased, and from an earthen vessel we need an egg-shaped tandoor and smooth walls.

Continuation: Methods of sculpting tandoors

The video demonstrates the manufacture of a tandoor. And also the preparation of cakes and samsa in the tandoor.