Do-it-yourself brick tandoor is the simplest and most inexpensive photo, scheme. How to make a tandoor in the country - a classic and budget version of Tandoor meat with your own hands

How to make a tandoor out of bricks? In this article, we will get acquainted with the step-by-step construction of a Tandoor furnace with our own hands, we will build a furnace from refractory bricks, the step-by-step masonry will be shown in the photo.

What is Tandoor? This jug-shaped stove made of clay, stones or bricks has been widespread among the peoples of Asia for over 5000 years. The stove is used for cooking and also for heating the home.

The peculiarity of this oven is that the food is not fried in it, but baked, because the main heat comes from the walls of the preheated oven, which allows you to quickly bake bread cakes or cook meat.

How to make a brick tandoor yourself.

Materials for building a furnace:

Refractory bricks (chamotte) - 50 pcs.
Furnace mix for refractory bricks (you can buy ready-made in a hardware store).
Steel wire.
Water-based paint.
Cement, crushed stone, sand (for the foundation).
Roofing material (for waterproofing).

Tool:

Grinder (cut-off wheel for ceramics).
A container for mixing concrete mortar.
Master OK.
Tandoor masonry device.
Paint brush.
Construction level.

Base for the Tandoor oven.

You need to install the stove on the foundation, the best option is to make a cushion of rubble and sand and cast a slab measuring 1 x 1 meter, 10 cm deep. The slab can be of any shape.

Brickwork of Tandoor.

What kind of brick can be used for tandoor? You should not use silicate or red brick, it is not intended for ovens and gradually deteriorates under the influence of high temperatures. It is optimal to build a Tandoor furnace from refractory fireclay bricks, such a furnace will be reliable and will last a long time.

Before starting brickwork, you need to take care of waterproofing so that the brick does not draw moisture from the foundation, it is enough to lay a piece of roofing material or similar material on it.

On the basis, we need to outline a circle with a diameter of 750 mm under the oven itself.

We need 16 bricks for laying the bottom of the furnace, focusing on the circle, trying on bricks and laying out the bottom of the furnace, cutting off the brick with a grinder with a cutting wheel. After trying on and adjusting the bricks, we lay them on the masonry oven mixture.

Knead the mixture for Tandoor masonry in small portions, as the brick is laid, the brick must be constantly adjusted, sawed off with an edging wheel, a large amount of mortar will quickly set and become unusable.

We lay the well-mixed mixture in an even layer on roofing material, lay the already prepared cut brick, fill the seams between the bricks with the mixture. As the brick is laid, we check with the building level everything should be in a strictly horizontal plane.

The bottom of the Tandoor is ready, now let's let it settle for a day so that the solution gains its initial strength.

In the meantime, we will make a device for Tandoor brickwork, which will greatly facilitate the bricklaying process.

Fixture dimensions:

Height - 1000 mm.
Bottom width - 300 mm.
The top two are 250 and 200 mm.
The step between the horizontal beams is 250 mm.

In fact, when laying bricks, we get the inner diameter of the base of the furnace 600 mm, the uppermost part of 400 mm.

We lay out the first row of bricks, the brick is placed upright, in order to fix the structure, we fasten it around the circumference with wire, the wire can be left, then it will be covered with plaster anyway.

We lay out the second and third rows, the bricks need to be cut with a grinder under the wedge, the cut bricks are laid through one, alternating with whole ones.

After laying the final third row, we cover our Tandoor from the outside with a solution, the thickness of the plaster must be at least 10 mm, otherwise the plaster will crack and quickly fall off when heated, it is unnecessary to plaster inside the oven.

The upper edge of the oven must also be plastered.

Now the oven needs to stand for three days in order to gain sufficient strength, for this period it is advisable to cover it with plastic wrap so that the moisture does not evaporate quickly.

The final stage is to cover the outside of the oven with water-based paint for outdoor use.

The inside of the oven must be thoroughly cleaned with a brush and heated well once, then you can cook food in it.

Another important feature of the Tandoor is that it consumes a moderate amount of firewood; you can heat the stove well with one armful of firewood.

Do-it-yourself tandoor made of bricks video.

Brickwork of Tandoor.

And of course, a video on how to cook cakes in the Tandoor oven.

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sam-stroitel.com

How to make a brick tandoor with your own hands: diagrams, photos, videos, instructions

Tandoor is a special jug-shaped brazier designed for cooking. These ovens are most common in the East. Now they are increasingly used in Europe, as they have a lot of good qualities. They are stationary, or small, portable. Historically, a tandoor is a clay product, but in modern conditions it is much more convenient to build a tandoor from a brick 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 protect themselves from the cold. The young man made a bud out of clay and began to cook his own food in it, kindling a fire inside. The food was delicious and stayed hot for a long time. The young man became rich by making and selling tandoors. Became a respected person.

Brick tandoor

Another legend attributes a sacred meaning to the tandoor. 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 is a spiritualized dwelling of beautiful spirits - peri, an analogue of European fairies. Only after many years did it acquire practical significance. This happened when the Sarts were conquered by the Mongols, and they were able to appreciate their invention.

Making clay tandoor is covered with a secret that is guarded and inherited. If you make a tandoor without skill, it will crack from the heat. 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, and pores remain in the vessel. During construction, a barrel is often used - wooden or plastic. She keeps her shape. After completion of construction, it is removed. 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 its excellent qualities. The ancient nomads at each of their sites made stoves from just about anything, keeping the principle, and the food turned out to be 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, Japan. They have been used there for centuries. It is difficult to say who is older - a tandoor or a Russian stove.

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

In the old days, this stove also served to heat the room. Now it is not recommended to use it indoors.

Construction

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

Preparation

It is necessary to choose and prepare a place for the oven. It should be located far from home and landings. An area with minimal moisture is desirable. All unnecessary things must be removed from it. It should be aligned.

refractory bricks;
sand, clay, fireclay mortar;
grates (lattice);
cement;
asbestos pipe;
shovels;
trowels;
level.

Foundation

The most successful place for tandoor is sandy. If there is no such place on the site, a shallow round pit is dug and wakes up with sand, compacted. On this site, a foundation is made of brick or concrete. You can use a reinforced concrete slab. This is a good option, but it adds to the cost of the oven. In addition, the slab needs to be laid very evenly.

Furnace erection

The walls are laid out on the finished foundation. The brick is placed on the end or in 3 rows. The first row is laid in a circle and adhered with a solution. The inner diameter of the circle is 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.

Brick tandoor scheme

Grates are installed on the second row. A total of four rows are required.

When the oven is laid out and dried, all joints are sealed from the outside. Used cement with clay. When covering up, the brick should be moistened, otherwise it will take water from the solution. When this layer dries, a second layer is applied - from 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 started construction must be covered with a film. At the end, the tandoor is covered with a third layer. In terms of composition, he is like the first.

The upper part of the tandoor

The oven is ready. The lid can be made from an iron sheet by welding the handle. It will help keep you warm as much as possible. You can ennoble the tandoor externally, overlay it with natural stone. They start operating when everything is well dry.

Earthen tandoor

Sometimes a brick tandoor is buried in the ground. It will be more convenient to use - less risk of scalding, easier to lower food. The construction principle is the same. The pit must be dug deeper, three quarters of the height of the furnace. The blower pipe should be longer, it is led out. Saving on external decoration, it will only be required for the part that comes out of the ground.

Terms of use

The first ignition must be carried out carefully. The temperature should be raised gradually. Firewood is laid on two-thirds of the tandoor, it must be dry. Set them on fire through the blower. The food is loaded into the oven when the wood is burnt 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 will take twice as long to cook.

Using the tandoor

If the tandoor still needs to be used, it can be warmed up to operating temperature much faster than during the first ignition.

Checking readiness for work is easy. The stick must be held along the wall inside. If the soot disappears and the wall is clean, the oven is ready for use.

The degree of browning can be adjusted by blowing air into the tandoor through a blower or lid.

The coals should smolder without burning, so the blower is not closed after firing. To avoid unnecessary traction, the lid is opened at the same time.

Do not pour water over the tandoor to cool it down. It will give irreparable cracks. He must cool down by himself, in a natural way.

It must be remembered that during ignition, 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 around, everyone should behave carefully to avoid burns.

We should not forget about fire safety.

Advantages

Tandoor cooking is becoming more and more popular. What contributes to this?

The flame is not blown out, the heat is long and even.

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

A brick grill or its American counterpart barbecue cannot replace the tandoor. A much larger number of dishes are prepared in the tandoor. There is no need to wave over the coals, water, the food prepares itself.

What to cook?

Many dishes can be prepared in the tandoor. It has already been said about flat cakes, tea, barbecue. Tortillas are baked both inside and outside. Bread is usually baked inside, baked goods outside. There is no chimney part in the stove, therefore cakes, samsa and other oriental products are applied to the walls of the stove. If you remove the lid and place a grate on it, you can use the oven as a barbecue. A kettle or a cast iron pot with cabbage soup is also placed there. They will be like from a Russian stove. In general, everything that is in the Russian oven can be cooked in the tandoor. To do this, hang the wire rack on the hooks and place the dishes on it. And not necessarily in cast iron, pots are also good.

Chicken, vegetables, meat, fish and fruits are baked in the tandym. Anything. Different peoples have their own recipes for tandym. In India, this is chicken chikentanduri; Uzbeks love baked lamb. Everything is prepared quickly, it turns out juicy and tasty.

The brick tandoor is an almost eternal structure. It requires almost no maintenance, sometimes you have to clean out the soot from the inside and rake out the ash.

Video

And from what will you make tandoor?

Brick 89%, 100 votes

kirpichfaq.ru

DIY brick tandoor - drawings, photos and step-by-step construction instructions

Unlike the barbecue and barbecue fireplaces that have become traditional for a country house, a tandoor made from bricks with your own hands allows you to additionally bake cakes, boil water or cook pilaf in a cauldron without additional devices. It is shaped like a cylinder, ideally a keg or oversized jug.

The main advantages are high efficiency from fuel combustion, high-temperature processing of products and a long service life. However, the unusual placement of kebabs (vertically, not horizontally) did not allow this hearth to gain a sufficient rating, like that of a barbecue and a barbecue woman.

Features of the tandoor

To build a tandoor with your own hands on the site, you need to know what kind of dishes this hearth is intended for, the temperature regime and design features. There are tandoors buried in the ground and structures raised above the surface.

Depending on the qualifications of the home craftsman and the presence of a power tool in his arsenal, a cylindrical "barrel" or a jug-shaped structure is constructed. Usually, a simpler version of the classic barrel with arched sides is chosen.

Assortment of dishes

The main task of the hearth is to prepare meals during the reception of guests or a family vacation in a suburban area. However, the tandoor is quite suitable for regular baking of bread / cakes, preparation of massive dishes, side dishes, boiling water. Therefore, it is considered a full-fledged summer kitchen.

Information on how to build a brick tandoor in the yard should begin with an assortment of dishes:

cakes - require the skill of fixing the formed dough on the inner surface of the hearth;
kebab - skewers are arranged vertically in a circle, therefore, special devices are needed to fix them in a "pot" or "barrel";
barbecue - by analogy with the previous dish, the grate must be placed in a "well" and then safely removed without getting burned;
first courses are cooked in a large cauldron installed on the neck of the tandoor;
shashlik, roast - they are also prepared in a cauldron in the same way.

If necessary, this hearth can be used to boil tea water in a large saucepan.

Temperature regime

Using different sizes and shapes of the inner surface of the hearth, it is possible to provide a temperature inside it of 250 - 400 degrees, which is unattainable for barbecues and barbecues by default due to significant heat loss.

Initially, the earthen tandoor looked like a pit in which firewood turned into coals, and the wind could not blow out the flame. Then the walls began to be made of clay, which turns into ceramic during high-temperature firing.

There are vertical and horizontal tandoors, however, it is the first structures that are considered multifunctional. The horizontal hearth-barrel is more suitable for industrial baking of flat cakes.

External and internal dimensions

For the above reasons, the construction of a tandoor should take into account the factors:

ease of maintenance - firewood and products are loaded inside, and ash is taken out through the same neck;
dimensions - the standard for tandoor is 1 - 1.5 m height, 1 m diameter in the middle part of the barrel and a hatch 0.4 - 0.6 m diameter, reinforced with a metal ring.

To preserve heat and increase efficiency, additional masonry is usually erected around the tandoor (a well or a square of 4 walls), the space between them is filled with refractory material (expanded clay, slag).

The quality of the combustion process can be improved by blowing from below, and operation - by the chimney on the side and the ash chamber under the grate (only for ground-based tandoor structures). From bad weather, the neck is closed with a sealed lid.

Even with occasional use of the hearth, the brick is exposed to extreme temperatures. Therefore, it is better to use refractory chamotte, and the outer structure is made of ordinary or facing ceramic bricks.

Brick tandoor technology step by step

Any brick structure erected on the ground is subject to the forces of frost swelling and shrinkage, since it has a solid weight and is made of small-format structural elements. Therefore, a brick tandoor must be based on an individual monolithic slab foundation.

There are several masonry options, each will be discussed below in detail. After that, the internal walls of the structure are coated with clay without fail. Outside, it is also better to plaster the tandoor with clay and fill up the space between the decorative external masonry and refractory material that is not subject to frost heaving. Therefore, clay is not suitable for this, slag or fine expanded clay (sand) is used.

The tandoor is decorated at the discretion of the owner. If necessary, a chimney, a cutting table, a washbasin / sink are attached to the hearth, the structure is equipped with a weather canopy.

Foundation

With an uneven increase in the volume of clay soil, which has absorbed moisture in autumn, frozen at negative temperatures, the masonry will inevitably crack. In addition, organic matter in the fertile layer of chernozem / sierozem will rot under it, and the heavy structure will sag. Therefore, the tandoor foundation is made using the following technology:

soil extraction - the arable layer is removed entirely (usually 0.4 - 0.6 m in depth), can be used in landscape design or on beds, ideally, it is better to dig a pit 20 cm more along the perimeter of the outer masonry to a depth of 0.6 m;
separating layer - the bottom of the pit is lined with geotextiles, preventing mutual mixing of the soil with the non-metallic material poured over it;
the underlying layer is a "foundation cushion" made of a layer of crushed stone of fraction 5 - 20 mm, each 10 - 15 cm layer is compacted with a manual rammer or vibrating plate;
waterproofing - crushed stone is leveled with a thin layer of sand, on which a waterproofing membrane or pieces of rolled bitumen material is laid in one layer with an overlap of 10 cm along the edges of the canvases;
reinforcement - since the structure is mounted on a shallow foundation and has a lot of weight, you should use two lattice reinforcing belts made of bars of periodic section ("grooved") with a diameter of 6 mm, a cell of 20 x 20 cm;
concreting - layer thickness 8 - 15 cm, depending on the budget, the formwork should be 10 cm higher than the concrete mirror so that the structural material does not spill over the edge when compacted with a vibrator or a piece of reinforcement;
concrete care - the surface is covered with a polyethylene film or sawdust / matting, periodically moistened from a watering can for at least two days.

Attention: To ensure a protective layer of the reinforcement, the lower grating is laid on the waterproofing, on polymer or concrete pads 2 - 4 cm high.

If the exterior decorative masonry is designed in the form of a square, the classic panel formwork on 4 sides is used. For masonry of a ring shape and a foundation under it of a similar configuration, the boards will not work. Therefore, the formwork is constructed from thick fiberboard or sheet steel strips.

To increase the service life of the masonry, it is better to raise the upper edge of the foundation above ground level by at least 5-10 cm.

Brickwork

The main mistake of a home craftsman is making a ring-shaped first row of a tandoor for the following reasons:

the foundation, in principle, is not intended for high-temperature exposure;
making refractory concrete at home is very difficult and not economically feasible;
therefore, the circular masonry of the first row should be filled with brick entirely, and the seams should be clogged with masonry mortar;
"Under" a brick oven will last much longer than concrete, it is easier to remove the accumulated ash from it.

Depending on the budget of the home craftsman and the skills of the bricklayer, masonry is carried out in several ways with the use of various devices. Regardless of this, an opening for the ash pan door is left in the second row, through which the corresponding combustion products will be removed. The "blower" hole is located slightly higher, but under the grate of the grate. The metal hoop is mounted on the neck of the last row of masonry.

First, the tandoor itself is laid out, then decorative walls of the required configuration are erected, expanded clay sand or slag is poured between the two structures.

Attention: Instead of a cement-sand mortar, it is better to use special mixtures for ovens or clay, packaged in bags, containing special additives to increase plasticity.

Cylinder

The easiest way is to make a tandoor in the form of a cylindrical well. However, with a diameter of 1 m, a whole brick with a spoon is unsuitable for this. The inner surface will be difficult to cover with clay, which is later fired to the state of ceramic. When performing masonry by poking the material, it will take twice as much, which is very costly for the construction budget.

Therefore, a brick split in half is used or its vertical installation with a spoon, poke. A cylindrical hearth is easier to maintain, but it retains heat worse.

Barrel

It is more difficult to make a brick tandoor in the form of a classic barrel with convex sides, narrowing at the bottom and top. But the temperature inside such a hearth is higher, it lasts longer, the internal volume and wall area for fastening the cakes increases.

The arched form of the vertical walls of the tandoor is considered to be more durable, which makes it possible to increase the service life of the structure. For laying stoves of this configuration, it is recommended to use devices, since it is impossible to control the arc with a plumb line and the rule.

For a home craftsman, it is recommended to pay attention to the domed tandoor made of fireclay bricks, which is easy to make on your own. Since refractory bricks are easily cut by abrasive tooling with angle grinders, such a design is quite affordable for self-production.

Of halves

In principle, an ordering scheme for the tandoor is not needed, even if it is supplemented with a chimney. When using halves of a standard brick, they are poked, taking into account the following nuances:

along the inner diameter of the masonry, the width of the seams is 1 cm maximum;
seams of the outer diameter are filled with mortar additionally;
depending on the configuration of the inner surface, a brick tandoor is laid out with your own hands using the following devices.

Attention: In this version of the masonry, it is easier to choose the sizes of the holes for the ash door, blower hole and chimney hole.

You can also watch a video on the topic:

Vertical spoons

When using any brickwork from a brick standing on an edge, it is recommended to use 4 full-fledged rows in the tandoor. This corresponds to 1.04 m in height, when choosing the shape of the "well", the bricks are absolutely parallel to each other, the two lower rows of the "barrel" expand outward, the upper ones taper inward.

For these technologies, ordering drawings are necessary in order to correctly place the grate, chimney and blower openings, ash pan door in the internal space, as in the bottom photo.

A vertical spoon is called laying in ¼ bricks per edge. This is a budget version of the tandoor, practically unsuitable for the cylindrical shape of the hearth. In the "barrel", such masonry is enhanced by the self-creasing mutual arrangement of individual elements in space and relative to each other.

Here is a video on how you can also make a portable structure:

Vertical jab

For this technology, step-by-step instructions are as follows:

trimming the ends of the bottom row - a wedge of 1 - 2 cm is cut off from one corner;
installation of a brick on an edge close to each other - the last brick should jam the ring, so it should be cut, giving the appropriate shape;
masonry of the second row - the upper and lower ends are trimmed with a wedge.

When installing the third and fourth, last, rows, operations are similar to the previous ones, but in a mirror image. In principle, it is not necessary to cut a brick, placing a mortar with a wedge for each row. In this case, use a special device - a template is required.

Ring masonry accessories

Before making a tandoor on his own for a novice bricklayer, it is recommended to study the devices that drastically reduce the labor intensity of work and increase the quality of the masonry to a professional level. The main ones are:

The latter device rotates freely around the circumference, allows you to control the geometry of the masonry at all its levels.

A simpler version of the tandoor is the construction of a dome inside a well. The lower part of the dome is laid out in a circular masonry of halves to a height of 0.5 - 0.6 m. Then each row narrows the ring rows until a neck of 0.5 m is obtained. 12 - 25 cm retreat from the finished structure, lay out a cylindrical well without narrowing. The gap is filled with refractory material, the chimney and ash door are mounted.

Reinforcement and coating

When placing the tandoor in the ground, only its inner surface is coated with clay mortar.

For a ground structure, the outer surface should also be coated, as in the lower video.

Reinforcement is made with a soft mesh, which can be bent according to the configuration of the hearth:

spray is applied to brickwork without leveling the mortar;
after 5 - 7 minutes a mesh is pressed into this layer;
then the next layer is applied to level the surface.

The photo can be enlarged by clicking on it

Backfilling of the space between the main hearth and decorative masonry is possible after the solution has completely dried.

Earthen (pit) tandoor

When building a homemade brick tandoor below ground level, you should take into account the nuances:

the diameter of the pit must be at least 80 cm larger than the design size of the furnace;
for convenient maintenance, it is better to raise the neck above the ground by 15 - 20 cm;
refractory bricks for tandoor will dramatically increase the operational resource, since the structure of the underground hearth is practically beyond repair;
the grate is not used here, the ash is removed through the top, the blower is mandatory;
external masonry of a square, circular or rectangular shape is not needed, these walls are replaced by the soil itself.

After plastering and reinforcing the outer walls, all layers of clay mortar and concrete should dry out within a half month. Then the clay is fired for 3 to 8 hours. Ideally, a ringing sound should be heard when tapping the inside of the hearth.

Only then can the foundation pit be backfilled. Moreover, not with the extracted soil, but with non-metallic material, in which the forces of frost swelling cannot arise.

Sand, slag and crushed stone are suitable for these purposes. However, the first material has capillary suction under negative pressure, so in 90% of cases, crushed stone is used. Aggregates are compacted with a manual rammer.

Attention: Waterproofing of the tandoor from the outside is not needed, since with intense heating it will collapse and provide an unpleasant bituminous smell.

Decorating the hearth

The design of the outer surface will make it possible to make the tandoor with your own hands attractive when receiving guests or to satisfy the aesthetic needs of family members. Facing brick does not need to be decorated, however, ordinary ceramic stone is often used to reduce the construction budget.

Its surface can be veneered in several ways:

coat with a refractory mortar and drown in it a decorative natural stone of any format;
putty and cover with acrylic paint that is not afraid of moisture and ultraviolet radiation;
revet with tiles or porcelain stoneware.

It makes no sense to decorate the pit tandoor, since the structure is sunk into the ground by default.

To increase the comfort of operation, additional functions are used:

canopy - protection from precipitation;
countertop - cutting food;
washing - ensuring hygiene;
woodpile - storage of fuel in the immediate vicinity of the hearth;
ring with slots for placing skewers.

Thus, the construction of a tandoor is much more complicated than a barbecue and a barbecue oven. However, the temperature regime of the hearth provides a high speed of cooking and a wide range of dishes, which is not inferior to a full-fledged summer kitchen.

mangalka.com

DIY brick tandoor: how to make, instructions, drawing

Any vacation at the dacha cannot do without preparing mouth-watering, aromatic and incredibly tasty kebabs. What could be better than juicy, wood-fried meat sprinkled with spicy sauce? The answer is simple - shish kebab cooked in tandoor - an ancient Eastern oven, through which you can make many delicious dishes. Therefore, we propose to build a tandoor with your own hands, especially since the simplicity of its construction is simply amazing.

What is a tandoor and why is it needed

Tandoor is a special oven-brazier of a special configuration, which is designed for cooking food. As a rule, it is made of clay with high heat capacity and heat transfer. Thanks to this, the oven begins to cool down gradually, giving off heat evenly for perfect cooking.

The tandoor has significant advantages over other similar devices:

the cooking process takes much less time: for example, a large piece of pork meat will take about 20 minutes to cook;
there is no need to control the cooking process all the time, because all you need is to put the food in the oven, and then get it out after a certain time;
the minimum amount of firewood required for cooking;
versatility in use, because with such an oven you can cook a variety of types of dishes: meat, pastries, vegetables, moreover, you can cook porridge and even brew tea in it.

Learn also how to make a brazier with your own hands from metal and brick.

The key advantage of the tandoor is the ability to cook dishes without the use of oil and fat, which is especially important for those who adhere to the principles of a healthy diet.

How tandoor works

The principle of functioning of the miracle oven is based on two aspects: the design features of the tandoor and the material from which it is made.

A stove made of loess, clay or other similar materials with high thermal conductivity heats up from the inside and begins to gradually release heat, evenly warming up the food being prepared.

Thus, the food is not fried, as on a fire, but is evenly baked, by languishing. It is thanks to these properties that the tandoor is fundamentally different from the barbecue.

Types of tandoor

Depending on the place of installation of the tandoor, there are several types of it. Let's consider each of them.

Terrestrial classic

The ground tandoor belongs to the classic type, during construction it is installed on a special clay bridge, upside down. To ensure a high heat capacity of the structure, the outer walls are coated with a thick layer of raw clay.

Two methods are used to make a ground stove:

Sculpting - the walls of the stove should be at least 5 cm thick, at the base of the device they make a thickening up to 10 cm, and at the bottom they make a square hole 15x15 cm, which serves to inflow fresh air and extract ash. The dimensions of this design are: height - 55 cm, diameter - 60 cm.
Tape method - during construction, clay is mixed with sheep or camel wool to strengthen the walls and add extra warmth. Next, the clay is rolled into rollers up to 6 cm and laid out in tiers, by pressing and pinching. The tandoor can be up to 70 cm high.

Earthen

Earthen tandoor or pit is considered the oldest and simplest in design. It is made from clay, pre-mixed with gravel or chamotte.

There are two subtypes of earth stove:

For the first type, a hole is dug up to 50 cm deep and up to 35 cm in diameter, which is lined with bricks. Two holes are made at the bottom of the structure to ensure good combustion.
The second type of oven is ready-made egg-shaped tandoors. Such structures are immersed in a previously dug hole, and only the neck is left on the surface. From the bottom of the device, a special air supply is made, which is brought to the surface.

There is information that the Yamny tandoor was used even before our era.

Portable

The portable tandoor appeared relatively recently, but has already gained great popularity. It has the shape of a jug and is made of heat-resistant chamotte or kaolin clay.

For ease of use and portability, the furnace design is supplemented on both sides with two metal handles. At the top, the neck is closed with a special two-level lid, at the bottom there is a blower necessary for kindling the furnace and extracting coal.

Construction of a tandoor

The design of the tandoor is quite simple, so even a non-professional can handle its construction. To start building, you should prepare the appropriate materials and tools.

Required tools and materials

You can make a tandoor with your own hands on the site in just one weekend, if you prepare in advance all the necessary materials and tools. In the process of work you will need:

Instruments:

container for mixing building mixtures;
a spatula about 12 cm wide;
a grinder for cutting bricks with a diamond cut-off wheel;
building level and plastering rule.

Materials:

water and common table salt;
fireclay clay;
fireclay, refractory bricks;
steel wire.

Construction example

In this case, we will focus on the construction of an egg-shaped portable tandoor. To do this, you first need to build a round metal platform with wheels, the diameter of which will be equal to the diameter of the future furnace.

DIY tandoor: video

Like any construction process, the construction of a brick tandoor consists of several stages:

Making a wooden template. To make the walls of the furnace even, they make a special wooden arcuate blank, the parameters of which correspond to a certain geometry of the furnace: height - 75 cm, upper inner diameter - 40 cm, lower inner - 60 cm.

Preparation of mortar for the construction of the furnace. The height of the tandoor from the floor is only three refractory bricks, which must be planted in mortar. To do this, mix: water, chamotte clay and ordinary table salt. The resulting solution is well mixed until a homogeneous, thick mass is formed, with a consistency reminiscent of sour cream.
Bricklaying. A template is installed on a previously prepared round stand on wheels in the center. Next, the brick is laid: it is installed on the edge, in a circle, one after another. When the circle is completed, check the level of the evenness of the structure. So that it does not deform, it is tied with wire.

Walling. By a similar principle, aligning the walls according to the template, lay the second and third row of bricks. When laying the third layer, which has the largest rounding, the first brick is cut from both sides in the form of a trapezoid and installed at a slight incline on the structure. All subsequent bricks are trimmed from one side only.

Facing of the tandoor. To prevent heat and heat from escaping, the walls of the furnace from the outside are coated with a thick layer of chamotte clay using a spatula, from bottom to top.

Drying of the structure. To dry the oven, a small fire is made in the middle. A few days later, the tandoor is ready for work.

Important! If the structure dries up in the summer, its surface must be systematically moistened to prevent the formation of cracks and chips.

Dishes that can be cooked in the tandoor

Tandoor is a unique miracle oven, in which you can cook many delicious and aromatic dishes: from bread to traditional lula kebab. Recipes for tandoor are not limited to any category, here you can perfectly cook meat, fish, vegetables, make amazing pastries and even bake fruits.

Cooking food in the oven is especially good because it does not require constant monitoring of the condition of the products, the main thing is to carefully study the instructions for cooking this or that product.

The traditional dish made in the oven is undoubtedly bread. Churek is a national food, which is a flat cake with crispy edges.

To prepare it, you need the following ingredients:

water - 300 ml;
flour - 500 g;
yeast - 1 tbsp. l .;
sugar - 1 tsp;
salt to taste.

From these ingredients, knead the dough and leave in a warm place for 1 hour to come up. Next, a cake weighing 500-600 g is made and sent to the oven. The finished cake is greased with an egg and decorated with caraway seeds, which gives it a special aroma and taste.

Samsa with lamb is no less tasty, juicy and aromatic.

To prepare it you will need:

water - 550 ml;
flour - 1.5 kg;
mutton fat - 100 g;
salt to taste;
yolk - 1 pc.;
meat (lamb) - 1 kg;
sesame seeds - 2 tbsp. l .;
onions - 4-5 pcs.;
spices for the filling - to taste.

Important! To get the required consistency, the dough should be kneaded for at least 15 minutes, turning the edges clockwise.

Samsa cooking technology:

Dough is kneaded from flour, water, fat and salt. It is cut into small strips, then into cubes, after which a cake is formed from each cube.
The resulting cake is rolled out in a very thin layer, a filling of minced meat, spices and onions is placed in the middle, the edges are pinched in the center.
The pies are greased with yolk and sprinkled with sesame seeds.
Samsa is sent to the tandoor and baked until golden brown.

Tandoor is a universal device that will allow spending time at the dacha not only fun and interesting, but also very tasty. In an oriental oven, you can simultaneously cook several very different dishes that will appeal to both children and adults.

Don't have such a device yet? It is not necessary to run around building markets to purchase it, you can quickly and easily make a miracle oven with your own hands, following all the requirements and recommendations of specialists.

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Historical reference

Construction

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

Preparation

refractory bricks;
sand, clay, fireclay mortar;
grates (lattice);
cement;
asbestos pipe;
shovels;
trowels;
level.

Foundation

Furnace erection

Grates are installed on the second row. A total of four rows are required.

Earthen tandoor

Terms of use

If the tandoor still needs to be used, it can be warmed up to operating temperature much faster than during the first ignition.

Checking readiness for work is easy. The stick must be held along the wall inside. If the soot disappears and the wall is clean, the oven is ready for use.

The degree of browning can be adjusted by blowing air into the tandoor through a blower or lid.

The coals should smolder without burning, so the blower is not closed after firing. To avoid unnecessary traction, the lid is opened at the same time.

Do not pour water over the tandoor to cool it down. It will give irreparable cracks. He must cool down by himself, in a natural way.

We should not forget about fire safety.

Advantages

Tandoor cooking is becoming more and more popular. What contributes to this?

The flame is not blown out, the heat is long and even.

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

The construction of a brick tandoor has recently attracted more and more people. Today we will tell you how to make a tandoor out of bricks with your own hands.

While this may seem like a simple job, this is not the case. If we take the classic version, then it is difficult to do it. But there are modern methods for beginners, and you can practice on this.

Device and principle of operation

To decide how to make a brick tandoor, you first need to understand how the system works. After all, without knowing this there is nothing to start work. Tandoor is a kind of earthenware vessel used for preparing various dishes.

In the lower part of the vessel there is a blower to provide traction, and in the upper part there is an opening for filling fuel and installing cooking dishes.
To increase the efficiency of such a stove, an earthen vessel is lined with a brick, and a material capable of storing heat for a long time is poured into the gap between the brick and the clay base of the stove. It can be sand, salt, clay, etc.
The heat released during the combustion of the fuel accumulates, while the walls of the tandoor are heated to a temperature of 250 ° C-400 ° C, and the temperature conditions in the tandoor remain for 3-4 hours.
Throughout this period, bread can be baked, boiled or fried in the oven. The design of the stove allows the accumulated heat to be emitted not to the outside, but to the inside of the stove, due to which such a high efficiency is achieved.
The heat in the tandoor spreads evenly throughout the entire volume, due to which the meat is fried evenly, the pilaf is unique, and the bread is surprisingly aromatic.

Method for making clay tandoor

Real craftsmen use the classic ancient technology, which is that the tandoor is sculpted, not built. It is based on clay of Akhangar origin, which has high thermal insulation characteristics.

So that the stove can withstand high temperatures and cracks do not appear on the clay structure, camel or sheep wool is added to the clay. Making a tandoor from bricks is a modern and more affordable option.

Attention: It is rather difficult to make such a stove with your own hands, since the exact composition of the clay solution is not known. Therefore, the composition will be an important manufacturing point.

The technology can have the following operations:

Clay (kaolin) is mixed with wool (the size of the fibers can be in the range of 10-15 mm). The finished mixture should be viscous and, in consistency, resemble thick sour cream.
After that, the clay mixture, within a week, dries up and reaches its condition. Throughout the entire drying period, the mixture is constantly stirred to obtain a homogeneous mass. If moisture appears on the surface of the solution during this period, it must be drained immediately. The finished mixture should have a minimum of moisture, and in terms of consistency, the mixture should resemble a dense homogeneous plasticine, from which various shapes can be sculpted.
You can start sculpting a tandoor from such a plastic material. Work begins from the bottom, in a circle with a constant upward movement. The tandoor has standard dimensions: height - 1-1.5 meters, main diameter - 1m, neck diameter - 0.5-0.6 meters.
At the initial stage of sculpting, a hole for the blower is left in the lower part of the vessel. The wall thickness of such a vessel is within 5 cm.
After the completion of the tandoor formation process, and it will really resemble an earthen vessel, 1m in diameter, having a narrowing and a neck, 0.5m in diameter, the finished structure is left to dry in the shade for 1 month.
After the base of the tandoor is dry and there are no cracks on it, it is installed in the right place and covered with a mamoth brick. As the masonry rises to the neck of the furnace, sand, clay or salt is poured into the space between the masonry and the clay structure and carefully rammed. At the same time, it is necessary to control the efforts so as not to disturb the masonry. As a mortar, you can use a traditional clay mortar, with the addition of quartz sand and a plasticizer.
Then, the resulting structure is coated with cottonseed oil. Naturally, such an operation is carried out from inside the tandoor.
In conclusion, the most important operation is carried out, which can last for 24 hours. During this time, the clay acquires the properties of a ceramic, while the firing temperature rises slowly so that the furnace does not crack.

To learn more about this stove, as well as find out what it really is a tandoor, you can watch the video in this article.

Simplified construction of a tandoor with a barrel at the base

Some craftsmen, having tried to make a tandoor with their own hands, point to the fact that you need to have some experience to make it. As a result of such efforts, it is not possible to obtain a perfectly flat structure along the entire circumference: there it is oblique, there it is crooked.

As a result, a new approach was formed and a new technology for manufacturing such a stove was developed. This technology is based on the principle of obtaining a similar design in the process of forming the base of the tandoor, using a wooden barrel.

For this you need:

Kaolin (clay).
Fireclay sand with a grain size of up to 0.5 mm.
Camel or sheep wool.
Wooden barrel.
Vegetable oil.

The works are as follows:

A barrel is taken and filled with water so that the wood swells, after which the water is drained and the barrel is given some time to dry out a little.
During this time, a clay solution is prepared in combination: 1 part of sand, 1 part of clay and 0.5 parts of wool, after which it is left for several days until the desired consistency and uniformity is obtained.
Before the formation of the tandoor, the inner surface of the barrel is lubricated with sunflower oil and left for 12 hours to soak.
After that, they begin to apply the clay solution to the inner walls of the wooden barrel. The thickness of the layer can be in the range of 4-5 cm. A small hole for the blower is left in the lower part of the structure. A neck of the required size is formed in the upper part.
After the completion of the sculpting process, the finished structure, together with the barrel, is placed in the shade to dry. This process can last from 3 weeks or more.
After drying, and together with the clay structure, the wooden barrel also dries, which at the end of drying will lag behind the clay, the wooden barrel is disassembled. For this, metal hoops are removed from the barrel.
The freed tandoor is set on a thick sand cushion, after which they begin to bake it. To begin with, a small fire is made in the tandoor and it is maintained for 6 hours, after which the tandoor is covered with a lid and, adding fuel, bring the temperature to the maximum.
After that, a slow cooling process is carried out, which can last up to 6 hours. We can safely say that the Asian stove is ready if no cracks are found on its surface.

Attention: For a tandoor to become a real tandoor, it should be bricked and insulated with clay or sand to increase energy efficiency.

Modern version of the tandoor

Making a classic Asian tandoor out of clay requires not only skill, but also patience. It is very difficult to get a structure the first time that does not fall apart before it is finally installed, after going through all the technological processes, and, most likely, it will look like luck. How to make a brick tandoor now we will consider in detail. Its price will not be great and therefore it is worth trying to make it.

To begin with, we make a brick tandoor project. There can be horizontal and vertical brick tandoor.

Attention: A horizontal brick tandoor will make it a little more difficult than a vertical version. Here, simply fastening the brick will need to be propped up until it is completely dry.

In order not to risk it again, you can make a stove, like a tandoor, but from refractory bricks. Despite the fact that the appearance of such a stove will be slightly different, it will perform its functions.

To make a brick tandoor, you need to have the following materials:

Brick for tandoor will need fireclay
You will also need a clay mortar for masonry.
Fireclay (kaolin).
Cement, sand, fittings, crushed stone.
Wooden template.

Attention: The dimensions of the brick tandoor in this version you choose yourself. It all depends on the area and your desire.

The work on the manufacture of the ala-tandoor oven involves the following stages:

Stage 1. Foundation construction

To begin with, you should find a suitable place, after which a hole of a suitable diameter is dug.

Usually, the diameter of the pit is slightly larger than the diameter of the future stove.
At the bottom of the pit, sand is poured for a pillow, 10 cm thick. On top of the pillow, reinforcement is laid and poured with concrete.

Attention: In this case, you need to control that the surface is horizontal. To do this, you can use the building level.

Stage 2. Laying out brick walls of the furnace

In a circle, 1 meter in diameter, the walls of the future furnace are laid out.

At the same time, the brick is installed on the end, and with the help of a wooden template, a correct circle is formed.
The masonry is carried out using an oven mortar made on the basis of chamotte clay, quartz sand and a plasticizer.
An opening for the blower should be left in the lower part of the brick structure. To do this, you can use a metal blower door.
For a stove with a height of 1-1.2 m, it is enough to lay out four rows of bricks placed vertically on the end.
From the last row of bricks, it is necessary to form the neck of the tandoor, for which the bricks are laid at a certain angle.

Attention: You may need to cut them with a grinder, otherwise it will be difficult to form the neck. The slope is done inside the brick structure.

Stage 3. Claying and finishing

From the inside, the structure is coated with a layer of clay, about 5 cm thick, and from the outside, the structure is finished with natural stone.

Stage 4. Kiln firing

The kiln firing technology is the same as for classic tandoor firing. First, the structure should be simply dried with a small fire. And about three times. After that, you can already use the tandoor for its intended purpose and are not afraid of anything.

Now you know how to build a brick tandoor. I would like to say right away that the construction of clay in the manufacture will be less laborious.

Only here you need to choose the right composition. It's easier to make a brick tandoor, but it won't be quite a classic. Therefore, look at the photo and choose your option.

Tandoor is an oriental type of oven made in the form of a volumetric jug. It allows you to replace a large and bulky barbecue at the summer cottage. Different types of dishes are prepared here, ranging from kebabs to flat cakes with herbs.

A tandoor for a summer residence is an irreplaceable attribute that is used as decoration and cooking. Modern technologies offer a huge number of models of this oven. They differ in their appearance and size.

How to make a tandoor oven with your own hands? How to choose the right material and manufacturing technology for this structure? The answers to all of these questions have been rearranged in our detailed guide.

Selection of consumables

Before choosing the drawings of the tandoor, it is recommended to decide on the consumables from which the furnace structure will be erected. These include:

chess brick. It is used for the construction of walls. The thickness of each element should be about 10 cm wide. For the initial clack, you will need from 400 to 1500 pcs. ceramic product;
construction composition. Here you will need sifted river sand, clay. This masonry mixture is highly fire-resistant to high temperatures;
the foundation must be made of concrete and additional reinforcement;
the blower must be made of a metal pipe with a diameter of 50 to 100 mm;
wooden boards for the manufacture of a rough cornice. This design will allow you to lay out the initial masonry correctly.

The process of making a tandoor at home

Making the right tandoor for a summer residence takes too long. On average, it is being built from 1 to 2 months. The construction process includes several main stages. These include:

Foundation. It is important here to make a high-quality support base that will allow you to use this structure for its intended purpose.

In addition, a solid foundation helps to withstand rare temperature extremes. It is erected in a pit prepared in advance. At the bottom of the recess, a metal structure is made into which concrete will be poured.

Making a template. This measure will allow you to maintain the same radius during the laying of brick elements. The distance between each vault should be 28 cm.

The styling process. When the foundation is completely dry, start laying bricks. The initial level is fixed on a thick layer of the building compound. Each stone is aligned with a wooden template. It is carefully moved after each laid stone element.

Next, proceed to the second row. It is performed using the same technology. This continues up to 4 rows of construction. The top layer is laid at a slight angle. The result is a barrel-shaped structure with a capacious middle and a thin neck.

Kiln firing. The outer side is coated with a thin layer of clay composition. The consistency of the material should resemble plasticine. After that, a small amount of salt is placed in it. It will prevent cracking during firing.

Before applying a protective layer, the structure is abundantly moistened with water. Now they start firing. Here they use solid hardwood. They burn more and emit a minimal amount of ash.

The container is filled to 2/3 of the height of the stone product. When the wood starts to burn actively, they are left until completely burned out. In the process of smoldering, the coals are covered with a metal lid and left to cool independently. The photo of the tandoor is an illustration of the workflow.

Additional accessories

When the oven is fully completed, you can make additional attributes that will facilitate the cooking process. They include:

Multilevel grid - barbecue. It is used to cook fish, mushrooms or meat sausages;
Barbecue attachment. It is a metal structure with additional notches on the sides. In the process of frying the meat, the skewer is fixed in these cuts. This will prevent the heating of metal elements during the heating process;
Lavash attachment. She attaches the dough cake to the side wall. It is a mesh product that is fixed with long hooks.

Photo of a tandoor made of bricks

Such ovens are widespread among the peoples of Central Asia. They differ from other designs in shape: outwardly they resemble a jug with a wide bottom and smooth walls, tapering at the top.

The unusual geometry and special properties of the material allow the accumulation of heat in the walls of the oven, which is used to prepare various dishes. Most often, meat dishes (kebabs) are fried in it, various types of cakes are baked, and pilaf is prepared. The walls have the same temperature along the entire height, so there are no such troubles as an unevenly baked dish.

The original stove, made according to ancient technologies, is made only from clay, dried in the sun and burned at a fire from saxaul wood. It is easily built in Central Asia, but it is impossible to create it in our latitudes. The reason is the lack of conditions for material dehydration.

In order for the furnace walls to acquire the required qualities, a very low humidity, a certain light spectrum, and a high firing temperature are required. Under such conditions, there are no internal stresses and cracks in them. It is impossible to completely remove moisture from clay in our conditions, it remains in large quantities even in a dry wall. Water begins to evaporate intensively during firing, which leads to the appearance of cracks on the surface, which worsen the heat storage properties of the structure.

Therefore, far from Central Asia, modified tandoors are built, for example, from bricks, which are covered from the inside with clay mortar. They are much thicker than traditional clay ones and require more fuel for heating, but in the middle latitudes there are no problems with firewood. Of all types of brick tandoors, the best are those built from fireclay blocks, which, after heat treatment, acquire the properties of ceramics.

Brick tandoor is used as follows:

Make a fire inside the oven and keep it going until the walls are hot. All this time, it accumulates heat.
After the firewood burns out, wait until the walls cool down to a temperature of 250 degrees.
Place the food inside and cover the neck with a lid. Clay bricks hold high temperatures for a long time and allow the preparation of several dishes.

How to make a brick tandoor

To build a furnace with heat-concentrating qualities, carry out the work in a specific sequence and choose the right building material. Let's take a closer look at each stage.

Choice of materials

For the construction of a brick tandoor with your own hands, you will need special refractory fireclay materials - brick and clay.

Fireclay blocks are made from a clay-fireclay mixture. There are several types of this building material, differing in density and fire resistance. For our case, samples with the marking ША, ШБ are suitable. Bricks are produced in three standard sizes: 230: 113: 65 mm, 250: 123: 65 mm and 300: 150: 65 mm. Due to the large dimensions of the blocks, there are fewer gaps in the walls, which makes it easy to obtain a smooth surface.

Fireclay blocks are more expensive than ordinary silicate blocks, therefore, in order not to overpay, make a drawing of a tandoor made of bricks, by which you can determine their exact number.

Choose a good quality material for the stove, paying attention to some points. Suitable samples have an attractive sandy appearance and grainy base. When tapped, they emit a metallic sound, and after being hit, they break into large pieces. Unfired bricks crumble into crumbs, and the sound after tapping on them is dull, it is impossible to build stoves from such blocks - they do not retain heat, have low strength, so the structure can simply fall apart.

Please make sure the material has been stored in a dry place before purchasing. it absorbs moisture well, after which it loses 75 percent of its qualities. When using outdoors, take measures to protect the structure from atmospheric precipitation.

Fireclay bricks can withstand high temperatures, so silicate or ceramic samples should not be put with them. Over time, the wall of the combined material will simply collapse.

For the same reason, do not use ordinary sand-cement mix to bond the elements. For such purposes, a special heat-resistant solution is intended - martel. It is made from crushed fireclay bricks and clay. The mixture has increased strength and adhesion, which will allow it to be applied with a thickness of no more than 1 mm.

Masonry mortar can be prepared independently from fireclay clay, which is sold dry in hardware stores. Available in 20 kg bags. One package is enough for laying 20-30 bricks. To build 1 m 3 of the wall, you will need 5 bags of material. When buying, make sure that the powder has not expired yet, but has been stored in a dry place. Wet material loses its quality.

Other substances are also added to the mixture that change its properties. For example, to reduce the setting time, special agents are added that are combined with chamotte - cement, salt or water glass. Quartz sand is added to the solution if it is too liquid.

Preparation of mortar for masonry and plastering

For self-preparation of the solution, you will need chamotte clay, salt and quartz sand in a ratio of 4: 1: 1. A common mixture based on clay and sand quickly cracks and does not adhere well to brick. The prepared composition is very plastic and quickly sets, does not exfoliate during operation.

The solution is kneaded as follows:

Pour a bag of chamotte powder and all the components into a deep container and fill with water so that it covers the substance.
Leave the solution for 2-3 days (check in the instructions attached to the substance), stirring occasionally.
At the end of the period, mix everything again and check the viscosity of the contents of the container. It should resemble thick sour cream. If the mixture is too thin, add sand, if thick, add water.
To reduce the setting time, add cement to it, no more than 2 kg per 20 kg of powder. Instead of cement, you can add ordinary salt at the rate of 100-150 g per bucket of solution or water glass in an amount of 1-3 percent by volume of the mixture.
The amount of solution must be calculated in advance in order to use it before hardening.

Construction of the base of the tandoor

The stove is built on a solid foundation, which excludes the appearance of cracks on the walls during seasonal ground movement. Therefore, before building a brick tandoor, study its composition. The most favorable is the rocky and sandy soil. For safety reasons, the structure should be located at a distance of at least 3 m from buildings and plants.

On heaving and clay soils for a tandoor oven, it is necessary to cast a reinforced foundation, for example, a columnar one. In other cases, you can get by with a light base in the form of a monolithic slab.

To make the foundation, perform the operations in the following sequence:

Draw a 120x120 cm square on the ground that will fit a standard oven. Inside, dig a hole 10 cm deep, and around the perimeter select soil to a depth of 15 cm.In the corners of the pit, use a drill to dig holes 70 cm deep, 12-15 cm in diameter.Pour sand into the recesses with a layer of 10-15 cm.
Install reinforcement welded in a rectangle into the holes and fill it with concrete, while it should rise 5 cm above the bottom. Concrete protrusion can be ensured using formwork. The mortar is prepared from sand, cement and gravel, which are taken in a 3: 1: 1 ratio. Gravel fractions should not exceed 1 cm. Choose cement not lower than PC-400. After the concrete has set, remove the formwork and fill the bottom with sand flush with the concrete belt around the pit perimeter. Compact the loose mass and fill it with water.
Prepare the formwork for the monolithic slab, ensuring it protrudes 10-15 cm above the ground.
Weld a reinforcing mesh with cells of 15-20 cm and put it in the pit. It is made from rods with a diameter of 10-12 mm. The rods can not be welded, but tied at the intersection with annealed wire. It will be ideal if it is at a depth of 5 cm from the surface of the plate.
Fill the hole with concrete and check the levelness of the surface, wait 2-3 weeks for the mortar to harden.
The base of the product is a circle, therefore, on the prepared site, draw a circle with a diameter of 75 cm, this is the most popular size of a brick tandoor.
Fill the mock-up inner part of the circle with blocks, cutting off the excess from the blanks with a grinder with a diamond disc or a special disc for cutting stones. Number each brick and record their location on paper.
Free the area from the material, apply a layer of mortar over the entire surface and lay the blocks according to the sketch drawn up.

It is not necessary to fill the foundation. Instead, a solid reinforced concrete slab can be used as a reliable base.

Erection of the walls of the tandoor

To ensure that all elements of the furnace correspond to the previously developed brick tandoor pattern, we recommend using a special template in the form of a frame. Without it, it is difficult to lay material in a circle with the same radius.

The dimensions of the fixture depend on the height and diameter of the oven. As a rule, the height of the tandoor is equal to its diameter, and the neck is 1/3 of this size. Make one side of the template, which is installed in the center of the base, from a pole 1 m high.To it, fix 3 strips perpendicularly, in increments of 25 cm: at the bottom - 30 cm long, in the middle - 25 cm, at the top - 20 cm.When rotating, it will show deviation of the wall from the specified shape at a given level.

You will also need a mold on which you can lay bricks. For this purpose, a lamella from the bed under the mattress is suitable.

Build the wall in the following sequence:

To make the structure stable and have an attractive appearance, draw the order of the brick tandoor.
Apply a layer of mortar to the outside of the circumference equal to the smaller side of the brick. Place blocks on it in a circle, placing them on an edge, upright. Set the inner edge without play. Seal the seams with mortar. After laying out the first row, pull it together with wire, and hide the ends between the bricks.
In the second row, leave a small window through which air will flow into the structure. It can be closed with an iron door. It is also allowed to install a chimney in the opening.
When you reach a height of 100-120, begin to form a neck, the height of which is 25-30 cm. To do this, slightly tilt all the bricks of the higher rows inward. Often, the hole is made not from above, but from the side, but in the classic version, the bookmark is made from above.
After reaching the required shape, leave the structure for 2 days for the mortar to harden. If you plan to cook cakes in the oven, cover the inside of the tandoor brickwork with a mixture of chamotte clay. The layer must be thick enough - at least 10 mm. For cooking kebabs or pilaf, the walls inside can be left without finishing.
Cover the outside of the oven with mortar, and then finish with stone to give the structure an aesthetic look. Wait 2 days for the clay to dry.

Light a fire inside the building to burn the clay. After heating to a temperature of 400 degrees and gradual cooling, the walls acquire high strength and hardness.

Often, poles with hooks are attached inside the oven, on which you can hang meat. In the Uzbek version, a lattice is provided. In addition to meat, you can cook fish and vegetables on it. All food will be evenly fried on all sides.

Rules for the operation of the tandoor

When using the oven, it is necessary to adhere to some rules that will extend its service life and facilitate its operation:

Raise the temperature in the tandoor gradually. In winter, burn a small amount of wood chips first and then add the main fuel. You can skip this procedure in summer.
It is allowed to fill up with fuel to a height of no more than 2/3 of the structure. You should not stack any more, the heat will simply evaporate through the top.
The type of fuel does not matter. You can use firewood, coal, brushwood, there are no temperature restrictions.
If grease gets on the walls, do not remove it. It will simply burn out the next time you use it.
Remove the ashes with a scoop and a poker through the hole at the top. This is the only drawback of the device due to the obvious inconvenience of the operation.

In some designs, a blower is provided, from where ash can be removed through the door, but this option complicates the device.

How to make a brick tandoor - watch the video:

For the manufacture of such a furnace, no experience in construction work is needed, all operations are quite simple. The main condition for obtaining a good result is the execution of the technological process in a given sequence. The material used and adherence to the deadlines between stages are also important.