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DIY brick tandoor. How to build a brick tandoor? DIY fireclay brick tandoor

To diversify your country menu, you can build a tandoor out of brick with your own hands, spending very little time on setting up this unusual stove. The design of the tandoor developed historically among the steppe nomadic peoples, forced to conserve fuel. To fire such a fireplace, very little firewood is required, after which you can bake bread or cook food in the heat provided by the heated walls. In a dome-shaped oven, the required temperature is maintained for quite a long time without fire, and if necessary, it can be maintained by adding wood chips or dry plant branches.

Currently, Asian hearths are one of the types of exotic stoves. Traditional methods of making them from clay are quite complex and labor-intensive. Therefore, you can increasingly find country mini-ovens made of brick. There are both electric and gas models industrial production.

But anyone who is a little familiar with masonry techniques can make a tandoor out of brick with their own hands. There are several types of homemade fireplaces:

• vertical square;
• vertical cylindrical;
• horizontal (Central Asian).

Particularly popular are cylindrical vertical models. They are made both immersed in the ground, and above ground, and even mobile. This design allows you to use the hearth for different purposes: bake flatbreads or samsa, fry shish kebab, cook pilaf or other dish in a cauldron, and even just boil water in a kettle.

The vertical square tandoor is also quite versatile, but its design is less perfect, because inner space The oven will heat up worse in the corners. But you can bake bread in such a fireplace, although you will have to place the cakes closer to the middle of each side. In all other cases simple design fully justifies itself, allowing you to bake meat or cook something in the same way kitchen utensils installed over the hole.

A horizontal tandoor is traditionally sculpted from clay, which allows you to make an arched vault without much effort. But you can also make a front-loading brick tandoor yourself. When cooking food in a container, you will need to place it inside the firebox. This gives the horizontal hearth a vague resemblance to a Russian stove. In this case, flat cakes or samsa in Central Asia are still baked, attaching them to the walls of the firebox.

Preparatory stage

Before making a brick tandoor, you need to perform a number of preliminary works. They depend on the design of the fireplace, but in general they come down to preparing the base and selecting materials. An important point in making a mini-stove cylindrical is making a template. It is needed to ensure that the round arch is smooth.

You can take an ordinary brick for a tandoor: red solid or even facing. But best choice there will be a fireproof fireclay stone, which is designed to withstand high temperatures. The heating and cooling times for all brands of brick are approximately the same.

In addition to building stone, a number of additional materials will be required:

• cement, sand and crushed stone - for the foundation of the above-ground variation;
• masonry mortar for stoves and fireplaces (dry mixture);
• pipe with a diameter of 10 cm (asbestos cement, sandwich, tin) - for some tandoor models;
• grate;
• clay;
• reinforcing mesh, wire;
• cutting boards and plywood;
• grinder and disc for ceramics;
• measuring instruments.

If you add to the structure decorative elements, then you can even decorate the area with a tandoor. In this case, it is best to sketch the building in color, and then make drawings according to the desired dimensions of the hearth.

The location for the mini-oven should be chosen so that the building is flooded with water as little as possible during the spring melting of snow. If necessary, you can build a raised platform for its installation. For a ground model, you will have to pour a foundation, and for an in-depth model, you will have to dig a hole.

How to make a ground tandoor

For oven similar design a foundation is definitely needed. Even a small tandoor will weigh quite a lot, so during the period of thawing and freezing of the soil it can move and the masonry will simply crumble. But since the building is still not very large, you can get by with a slab foundation, the dimensions of which should exceed the diameter of the stove by at least 20 cm around the entire perimeter.

Under the foundation you need to dig a pit up to 50 cm deep. A layer of sand or ASG should be laid at the bottom of the hole, leveled and compacted. The thickness of the pillow is 10-15 cm. After this, mix a solution of 1 part M400-M500 cement, 3 parts fine sand and 4 parts of crushed stone, adding water until a plastic mass is obtained.

Concrete must be poured into the pit, filling it to the soil level. Then install formwork from boards along the contour of the pit and raise the concrete level by another 5 cm. If you want to protect your homemade brick tandoor from melt water, the platform can be made higher. After preparing the base, work will have to be interrupted for 7-10 days until the concrete gains strength.

Laying a cylindrical tandoor

Before you build a brick tandoor, you need to make a template. Traditionally, a construction made of boards and plywood is used:

1. Choose a pole no less than the height of the future tandoor (about 1.2 m).
2. Attach slats to it in increments of 30 cm (according to the height of the pole). The length of the bottom one and the next one after it is 30 cm. Then you need to make smaller planks, forming a bend: the length of 3 supports is 25 cm, and the length of 4 bars is 20 cm.
3. Attach a strip of plywood to the free ends of the slats, bending it in accordance with the profile formed by the shortening parts. The length of the slats can be chosen arbitrarily, depending on the size of the fireplace, and be half its diameter at the base and at the top. A convenient stove height is about 1 m.

The laying of a tandoor of a vertical configuration begins with the formation of its bottom. To do this, several fireclay bricks need to be laid on the foundation without mortar. Draw a circle on them with a diameter equal to the future building. Taking out 1 piece at a time, cut off the excess parts of the stone using a grinder with a ceramic disc. After cutting, the bricks need to be placed in their places. The result will be a round base. In order not to confuse the parts during laying, they should be numbered.

Remove the base parts from the foundation and prepare the solution. A fireproof mixture will be required for laying stoves and fireplaces. You need to add water to the dry composition according to the instructions on the package, kneading a viscous clay dough. Apply the mortar to the foundation, lay out the numbered bricks, pressing and lightly rubbing them against the base.

The construction of walls can be done in different ways:

• install the brick vertically, with the long narrow edge facing outwards;
• perform the usual masonry of 1 brick around the circumference;
• place the stones with the butt side facing out (for this method, you usually take half bricks).

If masonry elements are installed vertically, you need to slightly trim the ends (butt sides) of each brick. This way they will easily form a vault.

Install the template on the bottom of the future tandoor. In this case, the pole should be located in the center of the brick circle, and the plywood strip should be 12.5 cm from its edge. A bed of mortar should be applied to the free space.

After this, the laying is carried out by pressing the inner edge of each brick against the plywood template. Turning the pole, lay out 1 row around the circumference. At this level you need to leave a small hole for ventilation. Therefore, 1-2 bricks are not installed in the masonry.

The next level is raised using the same principle, pressing the edge of the stone against the template. The masonry parts must be shifted in relation to the lower ones in order to obtain a bandage of the seams. Close the blower hole, completely closing the fireclay brick ring. Tie and tighten the row with thin steel wire or reinforcing mesh.

Continue raising the walls of the tandoor, orienting the narrowing of each circle according to the template. When laying bricks vertically or side by side, you must ensure that the inner edges of each of them are in contact with the adjacent ones. As a result, small gaps are formed between the outer sides. You can fill the space between the parts with the same masonry mixture as you work.

After the construction of the brick tandoor is completed, the template must be taken out through the top hole. Level the internal surfaces by applying clay mortar or fireproof mixture to them. Cover the outer surface with clay, finishing it to your taste: facing with stone or tiles, decorative mosaic or some other way.

The edge of the hole on top should be carefully coated with clay dough, giving it a roundness. Very often at this moment, supports for suspensions are formed. To do this, you just need to make 4 cross-shaped notches in the upper edge of the tandoor. You can put sticks in them on which skewers with meat, a grill for roasting vegetables, etc. will be hung.

Square tandoor

Very simple model The hearth can be made with your own hands even without a template. To build a square tandoor oven made of brick, a rough order of 2.5x2.5 masonry stones can be used. If desired, you can choose other sizes, the construction principle will not change. The coarse pattern has a hole for combustion door. Since the vertical tandoor does not have this part, you need to lay bricks where the door opening is marked.

The slab under the foundation must be poured into the appropriate shape, and after the concrete has hardened, bricks must be laid on it, forming a base in the form of a square. Elements of the next level should overlap the joints of the lower bricks. You need to leave a small hole in the middle for blowing, leading it to one side of the square. Raise 1 more row, install the grate.

At the next level, cover the blower channel by laying out a solid floor with a hole above the grate. For the walls of the oven, several rows should be laid around the perimeter of the square, carefully checking the verticals of the sides and the horizontality of the upper edge. At a comfortable height you need to start narrowing the canopy.

To create a kind of furnace roof, you need to move each masonry element slightly inward. In this case, you will have to cut the bricks so that they fit on the ever-shortening sides of the square. When the top hole reaches a size of 20x20 cm, you need to raise the side slightly. Clean the internal surfaces from mortar deposits; if desired, the stove can be plastered on the outside.

How to make a tandoor in the ground?

In a dry and elevated area, you can make a stove, completely or partially immersed in the ground. Such a building can become the center of a recreation area, replacing a Scandinavian hearth. Before you make a tandoor from brick with your own hands, for such a design you must find a sufficiently long asbestos-cement pipe to make the blower channel.

Considering that the height of the tandoor is about 1.2 m, you need to be prepared to dig a pit of the specified depth. With partial deepening, the hole may be smaller. Its width is chosen arbitrarily. You need to lay a layer of ASG at the bottom, compact it and pave the pit with bricks.

1 row of masonry is laid on this improvised foundation. The oven shape can be round or square, and building stone Can be placed either with a spoon or vertically. After 1 tier is formed, a blower pipe should be installed. To do this, a trench must be dug with a slope that will allow the other end of the pipe to be brought to the ground surface. To fill the gap between the pit wall and the masonry, you can use excavated soil or ordinary clay, sand, or crushed stone.

At subsequent levels, the firebox walls simply need to be raised to the desired height above the ground. If the building will have to perform decorative functions, trim the edge to your own taste. To prevent the tandoor from cooling down too quickly, you need to select a lid that fits the diameter of the top hole.

What is a horizontal tandoor?

The Central Asian stove, in which there is no top hole, is also very interesting. Its mouth is located on the side, which makes this design similar to a Russian or Pompeii stove. A tandoor of this design is traditionally made from clay mixed with straw or sheep's wool. It is convenient to warm up near such a fireplace in the winter cold; it is often installed under a roof, indoors. But building a brick tandoor is possible in this case too.

To create it you will need a circle, or a template made of plywood and boards. It will help you quickly build a tandoor with your own hands, ensure ease of laying the vault and provide support for the bricks until the mortar sets. A template is made in the form of 2 connected arches, the width of which is equal to their height. You can draw a circle of the required size, draw a horizontal diameter and drop 2 straight lines from the points of intersection of it with the circle. Transfer the resulting figure to plywood and cut out 2 identical parts.

Connect them with bars along the top edge. The length of the slats is equal to the desired depth of the oven. Cover the top edge with thin plywood, bending the sheet along the contour of the arch and attaching it to the bars.

Prepare the oven base. Traditionally, it is built in the form of a table about 1 m high. For the base you can use cinder block, brick, natural stone. You can weld a structure from a steel corner and put a metal tabletop on top.

A layer of bricks with clay mortar is placed on the finished base, forming a furnace with a channel for blowing. On the next row you need to block the channel, leaving a hole in the center.

After this, place the circle on bars 3-5 cm thick and level it horizontally and vertically. For masonry, it is best to use wedge-shaped bricks, specially designed for making vaults and arches. If they are absent, cut off part of the ordinary masonry stone, giving it the desired shape.

Spoon uncut stone along 1 row to the left and right of the template, close to its plywood arch. Shifting the bricks to bandage the seams, raise both sides evenly to the beginning of the arch. After this, use only cut or wedge-shaped stones, gradually closing the arch in the middle. Leave a small hole for the chimney. Dry the masonry for 4-5 days.

Carefully knock the bars out from under the circle. At the same time, it will lower slightly, which will allow you to freely remove the template from the firebox. Place the grate.

Cover the open back of the arch with bricks. You can make a damper or decorative doors on the facade. Seal the chimney pipe and lead it outside if the stove is located indoors. For outdoor stove chimney is optional.

Preparing the tandoor for operation

But the work on the made tandoor is not finished: the hearth you have laid out with your own hands must first be burned. This is done only after the clay has dried, that is, a few days after the construction of the building itself is completed.

Build a fire using paper and small wood chips. Heat the oven until the outer surface reaches +350°C (warm to the touch). Turn off the fire and let the stones cool completely. Next time, bring the oven temperature to approximately +700°C (hot). It can cool for several hours, or you can leave it overnight.

The last heating should warm up the tandoor until operating temperature(+1500°C or more). After this, it is completely ready for use.

To bake bread and samsa, you need to heat the oven well and let the wood burn down to coals. Dough products are glued directly to the walls. The cauldron can be installed on round hole on top, and skewers with meat are hung on sticks in a vertical position. There is no need to turn them, as they heat up evenly on all sides.

Dacha fashion brought a new object of adoration to the catwalk, and many owners summer cottages They began to build the tandoor with their own hands, making mistakes and getting burned.

What are the secrets of building a tandoor, how to choose the right type and what to consider in order to get not black coals of meat, but a delicious flatbread and tender kebab.

What is tandoor

The homeland of tandoor is most regions of Central Asia. In Tajikistan it is called tanur, in Uzbekistan tandoor, and in Turkmenistan it is called tonur. Tandoors in India and tonirs in Armenia are built using the same principle. However, no matter what this universal oven-broiler is called, big differences You won't see it in the design.

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

Types of tandoor

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

Ground tandoor installed in the yard, on a clay platform. For bread, samsa, shish kebab, the tandoor is installed vertically, horizontal installation Suitable for baking bread only.

Pit 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 rooms.

Portable tandoor- This modern look stove, which has iron handles for carrying. Small size, in the shape of a barrel with a lid, it successfully replaces the grill we are used to.

Principle of operation

The Uzbek clay tandoor is a classic version of the oven, similar to a clay cauldron, which was turned upside down and the bottom and neck were swapped. Using his example, we will look at 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. The clay base is lined with brick on the outside. 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.

Clay base for tandoor with a special hole - inlet

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

Important! Having heated the tandoor once, you can cook food in it for 6 hours.

How to build a tandoor

Making a tandoor oven with your own hands is not a quick and labor-intensive process. If you are determined to build just such a stove on your site, then you should carry out a thorough preparatory work. By the way, the masters of Central Asia are masters of tandoor construction techniques, but often keep their own secret technologies in the strictest confidence.

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

• The classic size of a tandoor is a 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 called "alive". Brick is used to line the stove. Therefore, you need to stock up on clay, bricks and some sheep or camel hair.

• 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 placed in a dark place for a week to allow it to settle.

Attention! The finished solution must be periodically checked and removed excess water, but make sure the mixture remains moist. If you overdry 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 will 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 sunflower oil. Give it 12 hours to soak, and the tandoor mold is ready.

Please note that both the clay and the barrel must begin to be prepared for construction at the same time.

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

• Tightly compact the tapes along the walls of the barrel. In the upper part, we achieve a narrowing of the hole to 1/2 of the diameter of the barrel. We do not cover the bottom with clay.

IN Lately On private plots you can increasingly find oriental stoves with an exotic name - tandoor. They are great for outdoor cooking and are sure to impress your guests. What’s especially nice is that you can make this device yourself. How? Let's look at this issue in more detail!

The principle of operation of the tandoor

To understand how a tandoor works, we will describe the process of its operation using the clay version as an example. This is one of the most popular variations of oriental stoves that are found in our area.

The air circulates thanks to the blower - special hole at the bottom, which supports combustion. It is in the Uzbek variety that the clay bowl is lined with refractory bricks. The main secret is to fill the voids between the brick and the walls of the clay bowl using sand or salt - this allows you to maintain the temperature for as long as possible.

Coal or wood is used as fuel. They are placed on the bottom of the boiler through the top and then lit. Dishes are prepared using a grill or skewers.

Tandoors are made only from materials that have a high ability to retain heat. After heating, depending on the selected fuel, the temperature can reach 250–400 degrees Celsius. Thanks to the right materials This oven can maintain temperature for 5–7 hours.

DIY brick tandoor

In this section we will look at how to build a tandoor using bricks. This is a very simple option that does not require unconventional materials and skills.

Preparation

Any kind construction work begins with careful preparation, as this is the key to a successful result. If you have experience laying bricks, then the whole process will be quite simple for you. This is a fairly simple design, but if this is your first time encountering masonry, you should carefully read the construction algorithm and prepare everything necessary materials.

First of all you need to calculate required amount material or use ready-made diagrams, which are accompanied by estimates. We have prepared for you standard instructions and a list of required materials. So, to get started you will need:

1. About 100–150 kg of sand and gravel mixture;
2. Mesh for reinforcement – ​​approximately 2 sq.m.;
3. 7 kg of cement (use better quality);
4. 60–70 pieces of fireclay bricks;
5. Fire-resistant mixture for laying fireplaces or stoves – 10–15 kg;
6. If you are going to paint the tandoor, purchase fire-resistant paint.

When all the necessary materials have already been prepared, make sure you have the necessary set of tools. Most likely, most You can find items from the list presented at your dacha or ask your neighbors, but even if you have to buy something, it won’t ruin you. To build a brick tandoor with your own hands, you need the following tools:

— Plaster rule (preferably along the length of the base);
— A bucket or other container to mix concrete;
- Putty knife;
— Paint brush and paint container;
— Grinder, as well as stone circles.

As you can see, the list is not too long or exotic. Preparing all the fixtures will not be too difficult for you.

Foundation

For a long service life, the tandoor needs very reliable foundation. It is he who will give a stable position to the entire building. Despite the fact that this is not a very heavy structure, a lot still depends on the soil. For example, if it contains a lot of clay, then the base needs to be strengthened.

If the soil cover on your site is heavy, then use pillar-based supports. In the case of lighter soil, for example sandy, it is necessary to first pour a concrete slab on which the furnace itself will be located.

Based on our diagram and prepared materials, the area of ​​the entire tandoor will be 100x100 cm. To support a structure with such an area, a concrete pad with a thickness of at least 10 cm will be sufficient.

Correct and good concrete looks like thick gray sour cream. To prepare it, you need to adhere to the following proportions: 3 shares of sand, 1 share of gravel with a fraction of no more than 1 cm, 1 share of cement. If you follow these recommendations, you will get an excellent mixture.

Try to correctly calculate the required quantity concrete mixture, for this you can be guided by the size of the pit for pouring the slab. Build formwork from wood for a level base. Cover the bottom of the hole with a layer of sand about 5 cm, then pour water. Sand serves as a damping cushion, which has a positive effect on the durability of the building. Follow all the recommendations and you will get an even and correct concrete slab for the foundation. Remember to use a level to ensure the base of your structure is as level as possible.

Concrete sets no earlier than three days after pouring. Correct solution- let it brew for about a week, and only then continue building the tandoor. If the weather is hot and dry when laying the foundation, be sure to periodically treat the concrete with water so that it does not dry out and crack.

Tandoor base

Refractory (clamotte) brick is an option that should be preferred; it does not absorb liquid and can also withstand very high temperatures. In turn, the density of this material allows it not to collapse under the weight of the entire structure.

Another advantage of choosing this brick is its resistance to sudden temperature changes. That is why it should be used to build a tandoor outdoors. This type copes with frost, and it is also quite safe to light it in winter and use it for its intended purpose without fears about the integrity of the building.

Lay the base in a circle, first laying roofing material under it. Lay out the bricks, then mark them and cut them with a grinder to the desired shape. Use only fire-resistant mixture for laying bricks.

Rule for masonry

When following the rule for starting to lay walls, you need to take into account a number of features. The correct solution would be for the base to be equal to the height of the entire tandoor, and the ratio of the base to the upper neck to be 1 to 3. If you are making a stove based on our size recommendations, then to make the rule, use a wooden plank with a height of at least 1 m, because the length of the base of the rule will be 30 cm.

To produce patterns, usually use plywood. Painted or varnished plywood is ideal.

Tandoor walls

In our example, the bricks are laid vertically, so you will need quite a lot of mortar. Install the inner edges of the tandoor as tightly as possible so that the walls hold together as best as possible. Do not forget to thoroughly work all the seams with mortar; there is no need to skimp on strength.

To strengthen the entire structure, use steel wire or reinforced mesh. If you use wire, then strengthen each row. In case of reinforced mesh you can get by with just one turn of it in a circle.

When you have completed the basic structure, you can move on to plastering. This must be done using the same oven mixture. Try to make the thickness at least 10 mm.

Wait until the plaster is completely dry; for safe drying, you can wrap the structure with film.

The dried structure can begin to be painted. You can use fireproof acrylic paint or whitewash. You can also use it to decorate the tandoor. decorative plaster, and only then - paint.

DIY clay tandoor

Next, we will describe step-by-step instructions for building a tandoor using clay. It's more complex and labor-intensive method making a furnace. Before proceeding with its construction, try to study the issue and think about whether you need a clay specimen. It is worth noting that the main and, perhaps, only difference from brick version is the ability to bake cakes on clay walls.

The classic dimensions of a clay tandoor are: height from 1 to 1.5 m, diameter - about 1 m, top - 50 cm. When forming a clay bowl, use a mixture of kaolin clay and camel or sheep wool. When all the materials are ready, proceed to work.

Clay mixture

Cut the wool into 1-1.5 cm and mix with clay. You need to knead it until it reaches the consistency of thick gray sour cream. To ensure the clay is strong and durable, leave it in a dark place for about a week. During the entire curing time, remove excess moisture from the surface of the clay, but it should remain moist. Otherwise, it will crack when using the tandoor.

Blanks

To form a tandoor, it is necessary to prepare sheets of a clay mixture about 5–10 cm thick. Next, in traditional manufacturing, the oven bowl is sculpted from them, but this method requires skills and considerable ability. If you are not ready to take risks and do everything traditionally, a barrel can help you.

When using it, you need to loosen the hoops and add water. Leave for a week to swell. This will give it the necessary shape for making a tandoor. Drain the water, dry the barrel completely, and treat the walls butter from the inside. Once it has absorbed a little, you can move on to using the mold. We advise you to prepare the mold and clay mixture at the same time.

Making tandoor from clay

At this stage, you can already begin to form a tandoor in a mold or roll sausages from a mixture of clay with a diameter of no more than 5–7 cm and a length of up to 1 m, and then form a stove from them. This doesn’t play a big role, the main thing is to understand what is more convenient for you.

Place the clay tightly along the walls of the barrel, then coat and join the seams with your hands or a trowel. Assemble all the sides of the oven, but do not cover the bottom. The narrowing of the upper part should reach ½ of the entire diameter of the barrel.

When you have completely formed the shape of the kiln, smooth the clay all over inside. It should be as smooth as possible. Now leave the oven to dry.

As soon as the clay has dried, it will calmly pull away from the walls of the barrel. Remove the hoops, disassemble the barrel and take out the tandoor.

Installation

Place the oven on a prepared area made of clay, concrete or refractory bricks. It must have a hole for air circulation, the so-called “blower”. Connect the oven and base using the same clay and let dry.

Already in this form, your personal tandoor is ready for use, but if you want it to maintain the temperature for as long as possible, you should line it with bricks and fill the resulting gap with sand or clay. This design will be able to maintain temperature for 5–7 hours.

Tandoor - photo

The tandoor is a stove with a long history, which is reflected in its appearance. You have a unique opportunity to create it yourself, and therefore you would probably like to get acquainted with the variety in design and be inspired by traditional or modern variations of the tandoor. We have prepared beautiful photos that will help you do this. Enjoy watching!

A tandoor is a special jug-shaped roasting pan designed for cooking food. These stoves are most common in the East. Now they are increasingly used in Europe, since they have a lot good qualities. They can be stationary or small, portable. Historically, the tandoor is a clay product, but in modern conditions It’s much more convenient to build a brick tandoor with your own hands.

Historical reference

The first such ovens appeared in Asia. According to legend, they were invented by a shepherd named Tandoor. He saw that tulips close at night, and insects are protected from the cold in them. The young man made a bud out of clay and began to cook food for himself in it, lighting a fire inside. The food was delicious and stayed hot for a long time. The young man became rich by making and selling tandoors. He became a respected person.

Another legend attributes the tandoor sacred meaning. It was allegedly invented by the Sarts in the tenth century. They lived on the territory of modern Uzbekistan and were fire worshipers. They believed that the tandoor was the spiritual home of beautiful spirits - peri, an analogue of European fairies. Only many years later did it acquire practical significance. This happened when the Sarts were conquered by the Mongols, and they were able to appreciate their invention.

The making of a clay tandoor is shrouded in mystery, which is protected and passed down from generation to generation. If you make a tandoor without skill, it will crack due to high temperature. There are secrets that are known. The clay is carefully sifted, like flour for dough. Sheep or goat wool is added to the clay. After firing, it burns out, leaving pores in the vessel. During construction, a barrel is often used - wooden or plastic. She keeps her shape. It is removed after construction is completed. Knowing these secrets is not enough to make a clay tandoor. At the dacha they usually build a brick one.

This does not detract from his wonderful qualities. The ancient nomads at each of their sites made stoves from whatever they could find, maintaining the principle, and the food turned out delicious. That is, initially a tandoor is a fire in a recess that saves it from the wind.

Tandoors are common in Armenia, Kazakhstan, Turkmenistan, Azerbaijan, Tajikistan, Mongolia, and Japan. They have been used there for centuries. It is difficult to say who is older - the tandoor or the Russian stove.

Tandoor is the most famous name this oven. The term is of Turkic origin. In Armenia they are called tonir, in India - tandur, in Tajikistan - tanur, in Georgia - tone, in Azerbaijan tandir. They all have differences, but the same principle of production and operation.

Read also: Brick for laying the furnace

In former times, this stove also served to heat the room. It is currently not recommended to use it indoors.

Construction

The construction of a tandoor, like any other business, requires preparation.

Preparation

It is necessary to select and prepare a place for the stove. It should be located far from the house and plantings. An area with minimal humidity is desirable. Everything unnecessary needs to be removed from it. It must be level.

• fire brick;
• sand, clay, fireclay mortar;
• grates (grid);
• cement;
• asbestos pipe;
• shovels;
• trowels;
• level.

Foundation

The best place for a tandoor is sandy. If there is no such place on the site, a shallow round pit is dug and filled with sand and compacted. On this site a foundation is made of brick or concrete. Can be used reinforced concrete slab. This a good option, but it increases the cost of the furnace. In addition, the slab must be laid very evenly.

Construction of the furnace

The walls are laid on the finished foundation. The brick is laid on the end or in 3 rows. The first row is laid in a circle and adhered with mortar. Inner diameter circumference 0.5 meters. An asbestos pipe is inserted into the second row; it will serve as a blower. Internal coating is made with fireclay mortar or clay. It is more convenient to do it immediately as the next row is installed.

Grate bars are installed on the second row. A total of four rows will be required.

When the oven is laid out and dried, all joints are sealed on the outside. Cement and clay are used. When plastering, the brick should be moistened, otherwise it will take water from the solution. When this layer dries, a second one is applied - made of clay mixed with straw. It will play the role of a reinforcing and insulating wall; it is allowed to dry for three days. If it rains while the tandoor is being laid, the construction that has begun must be covered with film. At the end, the tandoor is covered with a third layer. In composition it is like the first.

The oven is ready. The lid can be made from an iron sheet by welding a handle. It will help keep you as warm as possible. You can refine the tandoor externally, cover it natural stone. They begin to use when everything is well dry.

Earth tandoor

Sometimes a brick tandoor is buried in the ground. It will be more convenient to use - there is less danger of getting burned, it is easier to lower the products. The construction principle is the same. The pit must be dug deeper, three-quarters of the height of the furnace. The pipe for the blower should be longer, it is led out. Savings on exterior decoration, it will only be needed for the part coming out of the ground.

Read also: Brick for laying the furnace

It is profitable to build a brick tandoor yourself, since the work of a master will be very expensive. The simplified construction itself is not difficult; it can be carried out by anyone whose hands are not rooted to their pockets.

Of course, these are not the only ways to build such a furnace. There is, for example, a horizontal tandoor, which is easy to use. It can also be built from bricks. In such ovens, dishes are mainly prepared on a baking sheet. Outwardly, they resemble a Russian stove, but without a chimney.

Terms of use

The first ignition must be carried out carefully. The temperature must be raised gradually. Firewood is placed in two thirds of the tandoor; it must be dry. They set them on fire through the ash pit. Products are loaded into the oven when the wood has burned out, about an hour after ignition. The coals should be evenly distributed over the bottom of the oven. One dressing is enough to cook two dishes, and the second one will take twice as long to cook.

If the tandoor needs to be used again, it can be warmed up to operating temperature much faster than when first ignited.

It's easy to check if it's ready for use. You need to run the stick along the wall inside. If the soot disappears and the wall becomes clean, the oven is ready for use.

The degree of toasting can be adjusted by supplying air to the tandoor through a vent or lid.

The coals must smolder without burning, so the vent is not closed after burning. To avoid unnecessary traction, open the lid at the same time.

Do not pour water over the tandoor to cool it down. It will give irreparable cracks. It should cool down on its own, naturally.

We must remember that when ignited, the height of the flame above the stove can reach one and a half meters. The temperature inside reaches 480 degrees, the outer walls also heat up. Children should not be near, everyone should behave carefully to avoid burns.

We should not forget about fire safety.

Advantages

Cooking in tandoor is becoming more and more popular. What contributes to this?

The flame does not blow out, the heat is long and uniform.

Cooking is similar to oven cooking. No harmful substances are formed in food during cooking. Even the kebab turns out to be dietary.

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

Collapse

Modern tandoor

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

Tandoor device

Operating principle of the fryer:

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

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

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

Uzbek

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

Construction of an Uzbek tandoor

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

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

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

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

Uzbek tandoor

Armenian

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

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

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

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

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

Armenian toner

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

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

By installation type

Zemlyanoy

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

There are two ways to build an earthen tandoor:

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

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

Tandoor in the ground

Earthen tandoor - the oldest oven

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

Ground (stationary)

With all the variety of shapes and designs of roasting pans, we can highlight common characteristic properties ground tandoors:

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

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

Improved rectangular tandoor

Portable (mobile)

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

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

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

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

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

Mobile tandoor

By fuel type

Gas

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

Placed inside the metal body of the furnace clay pot. The voids are filled thermal insulation material for long-term heat retention.

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

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

Gas tandoor

Gas burner for tandoor

Electric tandoors

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

Electric tandoor

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

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

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

Wood and coal

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

Wood-burning tandoor

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

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

Size gradation

Capital structures can be small, but usually the diameter is about 1 m and the height is 1-1.2 m. These are the optimal dimensions that allow you to use the fryer most effectively.

Portable tandoor stoves are divided into 4 types:

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

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

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

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

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

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

Conclusion

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

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