Lovers of country holidays cannot imagine their pastime at the dacha without barbecue. And really, could anything taste better? fresh meat, richly flavored with spices and thoroughly fried on charcoal? If such a thing exists in nature, then it can only be meat that is baked in a brick tandoor. For those who don’t know, a tandoor is a special Turkish oven that produces kebab with simply incredible taste. And the whole secret of such an exquisite taste is that the meat is baked extremely evenly, and solely due to the fact that the spread of heat in such a design is balanced. So, today we will find out how to build a tandoor with our own hands, get acquainted with possible options and give detailed instructions on production.

How to make a tandoor on your own

Option #1. Traditional clay tandoor

According to the ancient technology mentioned earlier, a true tandoor should be sculpted, not built. Moreover, kaolin clay (ideally of Akhangar origin), which has excellent thermal insulation qualities, should be used for this. To prevent the furnace body from cracking under the influence of high temperatures, sheep or camel wool is added to the clay. Making an authentic tandoor is extremely difficult, since Asian craftsmen are not very clear about the exact composition of kaolin clay. Simply put, you will have to perform all manipulations “by eye”, constantly conducting experiments.

An approximate manufacturing technology for the classic version of the described furnace looks approximately as follows.

Step 1. To make a tandoor with your own hands, you need to mix clay with wool (the length of the fibers of the latter should be about 1-1.5 cm). The result should be a fairly viscous mixture, reminiscent of sour cream in consistency.

Step 2. Next, you need to wait 7 days for the resulting composition to dry and achieve the required condition. During all these days, the mixture should be stirred periodically so that drying occurs evenly. All water that accumulates on top must be removed immediately (it cannot be mixed into the composition).

Note! The lower the moisture concentration in the composition, the lower the risk that the oven will crack during drying or firing. When the preparation period is over, the consistency of the mixture should resemble dense plasticine, suitable for modeling.

Step 3. From the resulting “plasticine” you need to mold long sheets of oblong shape with a thickness of at least 5 centimeters. From these plates, gradually moving in a circle, you need to build a tandoor.

Traditional dimensions look something like this:

• the neck should be 50-60 centimeters in diameter;
• before narrowing, the diameter should correspond to 100 centimeters;
• The recommended height of the structure is from 100 to 150 centimeters.

It is necessary to leave a hole in the bottom side of the case through which air will flow inside.

Step 4. When the oven is ready, it is transferred to the shade and left for another 30 days to dry.

Step 5. The walls must be lined with fireclay bricks, and adhesive composition in this case, it can be either kaolin clay itself or a special clay oven mixture that contains plasticizers and quartz sand. Sand or salt must be poured into the cavity between the resulting layers, periodically compacting while filling.

Step 6. The inner surface is coated with cotton oil.

Step 7 After this, all that remains is to fire finished oven, that is, to bring the material to the state of ceramics. The temperature should increase gradually and not very quickly. The duration of firing can reach 24 hours, this is explained by the fact that if raw clay is subjected to sudden heating, it can crack.

Video – Traditional tandoor: technology and interesting facts

Option #2. Making a tandoor with your own hands from a barrel (simplified technology)

It's no secret that making such a stove using the technology described above is extremely difficult, especially in the absence of special skills and knowledge. And many home craftsmen will confirm this. The surfaces turn out to be crooked, and the clay often cracks when drying. To avoid this kind of trouble, a simpler “recipe” for this design was developed, which is based on creating clay walls around a barrel made of wood.

To create such an Asian oven, you need to prepare in advance:

• kaolin clay;
• vegetable oil;
• fireclay sand (and its fraction should not exceed 0.5 millimeters);
• a wooden barrel with iron hoops;
• wool (one of the options listed above).

Now let’s find out how to make a tandoor from all this with your own hands. First, fill a barrel full of water and wait at least 24 hours for the wood to soak and swell. After this, mix wool (0.5 parts), sand (2 parts) and clay (1 part), wait a few days until the resulting mixture dries. The next step is to drain the water and completely dry the wood. The internal surfaces of the barrel are processed using vegetable oil, after which they are soaked overnight. Next, the inside of the barrel is covered with a 4- or 5-centimeter layer of the resulting clay mixture. The composition is leveled with wet hands so that the walls are as smooth as possible. As you move upward, the thickness of the clay layer should increase, that is, the neck of the kiln should gradually narrow. Traditionally, it is necessary to leave a small hole at the bottom through which air from outside will enter the housing.

Note! To dry, the structure should be moved to a ventilated, shaded and dry place. The process may take 3 to 4 weeks. Over time, the barrel will begin to lag behind the clay walls.

When everything is dry, the iron hoops must be removed and the barrel itself removed from the tandoor. Next, the stove is installed on a thick “cushion” of sand and fired, that is, it is melted for the first time. It is necessary to light a small flame inside and maintain it for approximately 6 hours, periodically loading small portions of fuel. After this time, the stove is covered with something, the fire is turned up higher and eventually brought to the maximum level. It is important that the tandoor cools down slowly afterwards.

If desired, you can additionally insulate the stove to improve its thermal insulation qualities. To do this, you can build brick walls around it.

Option #3. We make a tandoor from bricks on our own

So, do it classic version the oven is quite difficult, we have already found out. What’s more, not all masters succeed in this! Therefore, in order to simplify the task and not take unnecessary risks, we recommend that you familiarize yourself with the technology of making a brick tandoor - this way you are guaranteed to get the desired result, despite the fact that the finished stove will be very different from the traditional version described above.

First you need to prepare:

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

The main thing is just beginning - the manufacturing procedure itself. The process consists of several stages, let's look at the details of each of them.

First stage. Base

Select a suitable flat area on which the future tandoor will be located with your own hands. Dig a round hole there, the diameter of which should be slightly larger than the planned diameter of the structure. Fill the bottom of the resulting hole with a “cushion” of sand (the thickness should be about 10 centimeters).

Cover the finished “pillow” with an iron mesh constructed from reinforcing rods or thick wire.

Fill the hole concrete mixture, carefully align everything using iron rule. Don't forget to check the levelness of the surface using horizontal level. Now wait at least 7 days for the solution to set and concrete surface regained its original strength.

Second phase. Brick walls

Start laying the brick in a circle, the diameter of which you designated at the planning stage. As a rule, this is about 100 centimeters. Place the bricks on the end and, using the frame as shown in the image below, begin to form a circle. For installation, use only a kiln solution consisting of fireclay clay, appropriate plasticizers and, of course, quartz sand. This will ensure that the composition will not crack when fired, will set quickly and will generally be plastic.

Traditionally leave the body at the bottom small hole, which during operation will serve as a blower. This can be either a small window equipped with an iron door or a chimney.

If the height of the stove is 100-120 centimeters, then four rows of bricks will be enough. Typically, when laying the last row, a tapering neck should be formed in parallel; therefore, the brick at this stage should be laid with a slight inclination towards the inside.

Third stage. We carry out coating and cladding

Coat the internal and external surfaces of the constructed furnace with refractory clay, the thickness of which should be approximately 5 centimeters. In addition, finish the body of the tandoor natural stone- So ready product will look more attractive.

Fourth stage. We fire the kiln

Let us immediately make a reservation that the firing procedure in this case is performed in the same way as in the previous two options. It is necessary to light a fire inside the tandoor, the walls of the oven must gradually heat up to a high temperature (more precisely, up to 400 degrees), and then slowly - and this is very important! - cool down.

For a more detailed look at how to build brick tandoor at home, we recommend that you familiarize yourself with the thematic video below.

Video - Making a tandoor with your own hands

Features of operation

There are a number of requirements that must be followed when using a stove such as a tandoor. Let's start with kindling. Here a lot depends on the time of year. In winter, for example, the temperature should increase gradually - first light the wood chips, let them burn, after which you can add the main fuel. In the summer, it is quite possible to do without preliminary kindling with wood chips. As for the volume of fuel, it should be 2/3 of the total volume of the stove. You can put more, but in this case a lot of thermal energy will simply evaporate without heating the walls of the case.

As for temperature restrictions, there are none at all for tandoor. Use it whenever you want, the main thing is not to forget what is said in the previous paragraph.

Cleaning the stove is also not difficult: just take a dustpan, poker and collect the ash. If fat gets on the walls, don’t worry - it will simply burn off during subsequent use.

Advantages of using the design

The problem of poorly cooked kebabs is familiar to everyone: with poor-quality heat treatment, part of the meat is fried to a black crust, while the remaining pieces turn out almost raw. Why is this happening? The reason is the uneven distribution of coals under the skewers, as well as the fact that they are coals with different temperature indicators. And the results of such roasting are described above.

But a brick tandoor is a completely different thing. Thanks to its unique design, this oven allows you to completely forget about such an unpleasant thing as undercooked meat. Another advantage of the tandoor is that not only meat is baked in it, but also traditional oriental flatbreads - tasty, and at the same time very healthy for the body.

Tandoor - design features of the stove

The design of such a furnace is very similar to most structures of this kind, but some differences still exist. Thus, the inner surface is made of an unusual (at least for such ovens) material - ceramics. But both wood and coal can serve as fuel (brushwood can also be used).

Externally, a brick tandoor is very similar to a hypertrophied clay jug, which was lined with brick. Coal or wood is placed directly inside the structure and then set on fire. Then, when the fuel turns into coal, the kebabs are placed in the oven. Typically, the meat can be hung on a hook to a special pole, which should be taken care of in advance, and placed with the sharp end on the foundation.

Note! Another advantage that a brick tandoor has is that it retains heat for quite a long time. Thanks to this, you can have time to make several batches of baked meat at once.

An interesting fact: the described stove first appeared in distant Mesopotamia, and soon gained considerable popularity among Asian peoples. It is for this reason that a number of oriental kitchens cannot be imagined without this miracle oven.

Operating principle

To find out how to make, you must first become familiar with the operating principle of this design. As an example, let's take a look at the classic Uzbek tandoor made of brick. Outwardly, such a tandoor is comparable to a clay cauldron, but only turned upside down (it’s as if the top has been swapped with the bottom). At the bottom of the furnace there is a special hole, which is also called a blower.

The base, made of clay, is covered with brick. What is important is that there remains a small amount of space between the inner and outer layers. air gap, which is subsequently filled with sand or salt (the latter option is more preferable).

The fuel is placed into the housing through a hole located on top. Although there are versions of the stove in which it is located on the side, this arrangement is practically never found in the classic Uzbek version.

Note! The main disadvantage of the tandoor is that ash is removed from the body through the upper hole, which for obvious reasons is very inconvenient (this does not apply to portable stoves).

And to make it more convenient to fry shish kebab, the oven of the Uzbek version has a special grate. You can place not only meat on such a grill, but also, for example, fish or vegetables. All these products are guaranteed to bake equally well.

Note! If the tandoor is built competently and in compliance with technology, then you can cook on it within six hours after one-time kindling.

What is the secret of such high heat-saving properties of the structure? And the secret lies in the materials from which such stoves are constructed. Such materials have simply incredible heat-accumulating properties: for example, if you try hard, the walls of the tandoor can be heated to a temperature of 400 degrees.

As for the varieties of tandoor, the classification in this case is based on the installation location of the device - according to this parameter, the described stoves can be:

• pit;
• ground;
• portable.

Today’s article will discuss several options for creating a tandoor at home, however Special attention will be devoted to making a brick oven. This is explained by the fact that, for example, a portable structure is, in fact, a type of barbecue, while a pit structure is used in most cases for heating small rooms. So let's get started.

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

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

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

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

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

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

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

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

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

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

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

Base for tandoor – sand cushion is done at the bottom of the foundation, the area around it is also covered with sand. At the bottom it is convenient to place a grill for coals

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

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

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

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

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

Making round masonry is not easy, a drawing in life size, made with the help of a protractor and a compass, the ability to handle an angle grinder is also important.

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

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

For making tandoor oriental masters used a similar template. By laying out the bricks according to the template, the stove will gradually acquire a rounded shape tapering upward

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

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

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

Option #2 – tandoor from a wooden barrel

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

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

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

Option #3 – roaster using a plastic barrel

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

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

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

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

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

The brick tandoor is the best option for making it yourself. Many people want to make this oven out of clay, but this design will not last long, because baking ceramics requires temperatures over 1000 degrees. In addition, the bricks are cheap enough and the process is so simple that there is no reason not to build a tandoor with your own hands.

Drawings and dimensions

There are two types of brick tandoors - horizontal and vertical. The vertical one is considered classic; its lid is on top, not on the side, and it is this one that is used for preparing Uzbek cuisine. In addition, it is easier to build since there is no need to wall the base.

The general layout of the tandoor looks like this:

Three-digit numbers indicate dimensions(in mm). It should be noted that they may vary depending on the type of masonry and the number of rows assembled. The rest are marked:

1. Bassoon trims.
2. Fireclay bricks laid vertically in three rows.
3. Expanded clay.
4. Red brick.
5. Expanded clay with clay mortar.
6. Bassoon trims.
7. Paving slabs.
8. Blower.
9. Metal plate above the blower.
10. Grate bars.
11. Galvanization.
12. Hanging for vegetables.
13. Skewers.

What will you need?

To stock up on everything you need to build a tandoor, you will have to visit a hardware store.

Tools

The following tools will be used:

• Grinder with a diamond wheel designed for ceramics.
• Plaster rule and spatula.
• Paint brush.
• A vat for mixing concrete or an electric concrete mixer.
• Building level.
• Hacksaw saw.
• Hammer and nails or screwdriver and screws.
• Shovel.
• Pliers.

Materials

Titles necessary materials and them approximate quantity are displayed in the table. It should be taken into account that the actual consumption may differ both up and down.

Table. Material consumption for tandoor construction

Making a tandoor with your own hands

Since the brick tandoor has enough heavy weight and is installed under open air, its long-term service can only be ensured by the right foundation.

Before building it, you need to find out how high the The groundwater at the intended installation location of the tandoor. If they are close to the ground surface, you will have to find another area. Next, determine the type of soil. If it is clay or loam, you will need reinforced columnar foundation. On sandy and sandy loam, as well as on sod-podzolic soils, you can get by with a monolithic casting concrete slab. Since these soil types are the most common, a method for creating a concrete foundation will be described.

Pouring the foundation

The base for the tandoor has a size of 100 x 100 cm and a thickness of 10 cm. It is made like this:

Concrete mortar is prepared according to this recipe: three parts sand, one part gravel and one part cement. Add enough water to get the consistency of thick sour cream.

Making rules

While the foundation is hardening, it’s time to start making the rule. In shape it resembles a yacht sail and serves to ensure that the walls are smooth.

Since a regular tandoor has the same height and width at the base, the length of the bottom of the rule will be equal to half its height. The diameter of the neck is one third of the width of the base. Based on these measurements, a rule is made, placing its transverse strips at a distance of 25 cm.

For convenience, you can draw a pattern on any sheet of paper or cardboard.

Construction of walls

When the foundation has acquired sufficient hardness, the walls begin to be walled.

This can be done in two ways - placing the bricks vertically or horizontally. In the first case, significant savings result consumables, and in the second, the tandoor retains heat much longer and can reach a higher temperature. If it is planned to build a tandoor for household use, vertical masonry will fully justify itself, and will also take less time.

The process looks like this:

IN classic tandoor there is no exhaust pipe. Some craftsmen include it in the design of their stoves and claim that this greatly facilitates use. For example, it can be used in rainy weather, because air access to create draft occurs not through a slightly open lid (where water enters, which extinguishes the fire), but through a horizontally located pipe.

External processing

When brickwork will be finished, you need to start processing the outer part of the tandoor. It is plastered with a stove mixture, making sure that its layer is not less than 1 cm.

The upper edge is rounded and four recesses are made in it, into which the supporting parts of the lid are then placed.

After this, the tandoor is covered with cellophane and left until completely dry plaster.

Terms of use

Tandoor is a unique and multifunctional oven. You can bake flatbreads and pies in it, fry meat, bake potatoes and cook many more dishes.

Flour baked goods are “glued” to the walls of the tandoor. This is what the process of making samsa looks like:

The finished pies are pryed with a special metal spatula, placing a metal sieve with a long handle. The baked goods fall into the sieve and are taken out.

The shish kebab is prepared by hanging the skewers vertically on a special stand and closing the lid on top. In the absence of one, you can build the following structure from two empty skewers or thick metal rods:

Vegetables are baked, laid out on special grates. You can also put pizza, a large pie with filling there, or put tin bread. Assembling such a device with your own hands is not difficult. The grill is hung in the same way as skewers with shish kebab:

Cooking begins after the wood has burned out and only the coals remain, giving heat. The tandoor heats up to a temperature of about +450 °C and gradually cools down. It stays hot enough for cooking for 6-7 hours.

It is important to remember that there is a risk of getting burned, so you should work with the tandoor carefully and never let children near it.

Tandoor built near a private house or on summer cottage, easily replaces both the grill and the oven. It can be used at any time of the year, and the consumption of firewood is so economical that it cannot even be compared with other stoves. If the question is whether to build a tandoor or a barbecue, the choice is obvious.