Tandoor is an oriental stove for cooking various dishes. Making a tandoor from a barrel with your own hands is not difficult. The design has round shape and is installed directly on the ground, without preliminary preparation.
Making a tandoor from a barrel
An Asian stove can be made from various materials. Tandoor from a barrel is the most simple option in production.
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A tandoor is a structure that does not have a chimney. This is a stove in the shape of a jug that is turned upside down. The barrel is used as a template, which is finished with brick or clay inside.
The tandoor device includes the following components:
- foundation;
- grate;
- blower;
- bricks;
- thermal filler;
- tandoor
Materials
To make a tandoor from 200l. DIY barrels, you will need the following materials:
- metal barrel;
- brick. Its quantity depends on how thick the walls are. Usually 50-80 pieces are required;
- sand;
- clay;
- water;
- fittings;
- board;
- kaolin;
- sheep's wool;
- vegetable oil.
Required Tools
To make a tandoor from a barrel, you will need the following tools:
- scissors for cutting metal;
- circular saw;
- electric drill;
- Master OK;
- trowel;
- putty knife.
Step-by-step manufacturing instructions
Make a tandoor from 200 liter barrel It's not that difficult to do it yourself. Below is detailed instructions for its production.
The manufacturing sequence is as follows:
In order for the tandoor to work better, it needs to have a lid. It is recommended to make it from steel sheet 3 mm thick. On top of the lid there is a handle made of a non-heated material, for example, wood.. You can use various woods, but oak is most suitable. It is highly reliable and retains heat well. The top of the lid will need to be covered with a layer of thermal insulation. The handle should be attached at such a height as to prevent your hands from touching the surface.
After the oven is ready, it will need to be calcined three times for 2-3 hours. For firing, use wood chips or small firewood. The temperature in the oven is brought to maximum. Before ignition begins, the walls in the oven are lubricated with oil. Cottonseed oil is preferable, but sunflower oil will also work. A sheet of paper is placed in the opening of the fireplace. Over time, fuel is added until the temperature reaches 1000 degrees. Once all the wood is completely burned, there are 6 hours left to cook the food. The temperature can increase or decrease due to the blower.
Ready homemade tandoor from a barrel
Cover the tandoor with a lid during use.
Operating rules
A tandoor can only justify the money and effort invested in it when it is used correctly:
- It is necessary to choose the right fuel for homemade stove. It is not recommended to use coal for this. It creates intense heat that destroys the structure of the clay. Plaque and soot may form on the walls inside the oven, which has a nasty odor. It will no longer be possible to clean the fireplace.
- It is also not recommended to use compressed sawdust and charcoal from wood. They provide high temperature when heated, and this is fraught with the formation of cracks in the walls of the tandoor and a violation of the cooking technique in this oven.
- It is better to use branches and leaves of trees that do not contain resin as fuel. The wood must be thoroughly dried before burning. This will prevent the appearance of creosote on the walls of the stove.
- Fuel must be loaded to 1/5 of the height of the stove. Until coals form, it is necessary to maintain active combustion. After this, you can partially cover the vent. This will allow the wood to burn for a long time. The oven will maintain the required temperature for several hours.
- It is recommended to cook dough products on the outside of the oven and inside it. Dough for flatbreads is placed on the surface located inside. You can cook bread rolls on the surfaces outside the tandoor. Meat is cooked in a tandoor on a grill. It is recommended to attach a grate to the bottom of the firebox. And put a clay basin on it. Juice will drip onto it, which can be useful for making various dishes.
You can cook dishes in a tandoor in ordinary pans. They are placed in a steel basket, which is suspended on a wire:
An example of such a design
Conclusion
A self-made tandoor is a very convenient and useful device. It will not only decorate your summer cottage, but also allow you to prepare delicious dishes. In a tandoor you can cook various dishes at the same time.
The cooking process is several times faster than over regular fire. So the tandoor will allow you to quickly set the table for a large number of guests. A Tadyr, created independently, will delight its owners for a long time with its practicality and functionality.
←Previous article Next article →In this publication we will look at ways to build an outdoor tandoor at your dacha. wood stove made of oriental brick. Having studied this material, you can choose suitable option and perform simple construction works with your own hands.
Construction of a traditional tandoor
First, a few words about what tandoor is. This is an oven of an ancient design without a chimney, located outside and intended for cooking dishes and baking according to oriental recipes - flatbread, pita bread, samsa, and so on. What the structure of a stationary stove looks like is shown in the diagram.
What does a classic tandoor oven consist of:
- foundation – reinforced concrete slab;
- a clay firebox in the form of an amphora without a bottom, closed on top with a metal lid;
- bottom part and outer walls made of brick;
- between the inner and outer walls there is a filler made of heat-intensive building materials (sand, fine gravel);
- At the bottom of the firebox there is an iron grate and an ash chamber with a blower door.
The principle of operation of a tandoor is similar to a Russian stove: the flames of burning wood heat the thick walls, which retain heat for a long time. Due to this, after the fire has died down, homemade dishes from meat and flour are prepared: shashlik, kebab or flatbreads (according to old technology the dough sticks to the inner surface of the firebox).
Reference. Similar portable stoves industrial production are available for sale. They have a grate (like a barbecue) and electric heating of the chamber.
Preparing building materials
To make the foundation and build the furnace, you will need the following materials:
- a ready-made ceramic vessel for burning a tandoor, resembling a pot without a bottom;
- ceramic brick, preferably solid;
- clay and sand for masonry mortar;
- grate and ash pan door;
- metal for making the lid;
- sand or fine gravel - to fill the gap between the walls;
- cement M400, reinforcement and crushed stone - for pouring the foundation.
Ready-made ceramic stove insert
Note. It is quite difficult to make the internal ceramic insert shown in the photo with your own hands. If you can’t find it on sale, you’ll have to build it a budget option tandoor with clay coating, as described below.
The amount of building materials depends on the size of the furnace, which is chosen arbitrarily. In order to correctly lay out the fuel chamber with convex walls, it is necessary to maintain the ratio of the diameters of the bottom part and the upper opening, as shown in the drawing.
If you plan to use the tandoor on weekends, then do large structure pointless. Feel free to reduce the dimensions indicated in the drawing by 1/3 or half. The finished insert - the amphora does not need to be covered with bricks in a circle; the body can be built square shape, which is what was done in the photo.
Reference. It is possible to build a stove made of fireclay bricks and refractory clay, but the price of construction will be noticeably more expensive.
A brick wall of any shape is built around the clay insert - round or square
Pouring the foundation
Since any brick oven is a heavy structure, it cannot be installed directly on the ground. Before making a tandoor at your dacha, prepare concrete base according to step-by-step instructions:
According to the requirements for concreting foundations, loading a fresh foundation is allowed after 28 days. The formwork is removed earlier - after 5-7 days. More details about pouring foundation slab under the tandoor, watch the video:
Building a stove
To protect homemade tandoor made of brick from moisture from the side of the foundation, cover the concrete surface with roofing felt folded in half, and then proceed to construction. The work order is as follows:
Advice. When adding sand to the solution, make sure that the sample does not begin to crack when squeezed into a cake - this is a sign of a thin solution.
To test the solution, make a cake
To give the firebox a convex shape, use the wooden template shown in the photo. It's easy to make from wooden planks, checking the angle of inclination of the support rail according to the drawing.
When laying inclined walls of a tandoor internal corners It is better to cut off the bricks. This makes it easier to work with the internal clay coating when the structure dries, which we will talk about later. The construction process is shown in more detail in the video:
Firebox finishing and ignition
By ancient technology The tandoor firebox should be coated with a solution of clay, sand and sheep's wool, which acts as a reinforcing component. Worth applying now modern materials giving best result– fireproof clay “Mertel MP-18” and liquid glass.
The consistency of the mixture becomes thick
Finishing is carried out according to the following algorithm:
To obtain an even coating, you will need to apply several layers. Don’t try to make the surface perfectly flat; the main task is to ensure smoothness and remove flowability so that sand doesn’t get into the pita bread.
After the finishing layer has completely hardened, light the tandoor with a small amount of wood and heat it in a gentle mode, allowing the masonry to dry completely. To perform the coating procedure, watch the master’s video:
Budget tandoor options
One of the simplest ways to make a heat-intensive cooking stove is to use a 200-liter iron barrel as a frame. The base will be an old car wheel, partially dug into the ground, reinforced concrete foundation no need to build.
The manufacturing technology is simple:
Under certain conditions, the tandoor is laid out of bricks without the use of mortar. The stones are placed “on the butt” in the shape of a semicircle and tied with wire. The procedure is as follows:
Advice. To ensure that the solution adheres well to the brick walls, moisten them generously with water from a spray bottle.
The finished tandoor must be ignited and heated several times. How to build the simplest and inexpensive option stoves, watch the video.
Conclusion
In fact, budget ways constructions allow you to create an imitation of a tandoor, since they differ in cylindrical or conical shape. As mentioned at the beginning of the article, a real Asian stove should have a firebox in the shape of an amphora or jug. If this cannot be achieved, you get a simple heat-intensive stove for cooking.
Design engineer with more than 8 years of experience in construction.
Graduated from Eastern Ukrainian National University them. Vladimir Dal with a degree in Electronics Industry Equipment in 2011.
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At any time of the year, when going out into nature, we cook kebabs, barbecues or steaks on the grill. But recently Asian ones have come into fashion tandoor ovens, which can be installed on your suburban areas or take it with you to nature to enjoy delicious dishes prepared according to special old recipes. A similar oven can be purchased at a specialized store, or you can make with my own hands.
The tandoor is a clay oven that has been used by many peoples of Central Asia and Transcaucasia for thousands of years. This oven is designed for cooking any food: for baking bread and pies, and for hot dishes of meat and fish.
Since Central Asia has always had a problem with fuel procurement, they had to save wood, so the stove is very economical and allows you to cook several dishes at the same time, and it retains the accumulated heat received from quickly burning bushes for a long time.
Features of the device and options for making a tandoor from a barrel
You can't compare the taste of food cooked over a fire and smelling of smoke. Therefore, Asian stoves are becoming increasingly popular; they can be found in many summer cottages Made with your own hands, they delight you with the special taste of familiar dishes.
DIY technology for making a tandoor from a barrel
The most difficult step in making a tandoor is maintaining the correct proportions. The tandoor should be round in shape, and this is quite difficult to achieve by laying out a cylindrical base. Some people also make a square oven, but temperature regime in such an oven is significantly different from the temperature in a classic tandoor. Therefore, you can use a ready-made barrel for the base for the stove. To make a portable stove, you can use plastic, wooden, and metal barrels.
Tools and materials
To make a tandoor from a barrel you will need it yourself plastic barrel volume from 100 to 200 liters, kaolin clay, white sand, a little sheep or camel wool and red silicate bricks.
First of all, you need to deal with the clay, it needs to be filled with water and left for several days to soften. After this, wool is added to it and it is kneaded with feet until it becomes soft and elastic.
From the resulting clay they form small bricks 5-5 cm thick, this will become the basis of your tandoor.
To work you will need the following tools:
- Metal scissors;
- Grinder saw;
- Electric drill;
- Master OK;
- Putty knife;
- Trowel.
Pouring and building the foundation
Particular attention should be paid to the construction of the foundation or ramp on which the stove will be installed.
The tandoor is installed on the ground away from residential buildings; make sure that there are no bushes or trees nearby that can easily ignite.
First you need to build an earthen covering without clay and other organic components. Approximately 15-20 cm layer of crushed stone or gravel is poured on top.
The foundation rises above the ground by at least 10-15 cm, and should go another 25-30 cm deep. It is imperative to lay waterproofing sheets around the foundation.
Use a circular saw to cut out the bottom of the barrel. Not done from the side big hole for blowing. The inside of the barrel is lined with prepared bricks (you can also use factory red bricks) and they are held together with kaolin clay.
After the layout is completed, all inner surface The barrels are covered with a 3-4 cm layer of clay. The outside of the barrel must also be treated with either clay or mortar. A layer of foil insulation should be laid between the bricks and clay.
The entrance to the ash pit must be paved on both sides with bricks. Outer side should be wider, the inner one should be narrower. The blower door is also made of brick. To do this, the brick is cut with a grinder so that it fits tightly into the hole.
Making the lid
For efficient work The oven needs a tight top cover that will prevent the oven from cooling down prematurely. To make such a lid you will need a three-millimeter sheet of steel. On top you need to attach a handle made of material that will not heat up.
Experienced craftsmen say that a metal lid is worse than a wooden one, and definitely an oak one. The oak lid is durable, strong and retains heat excellently.
If the lid is covered with thermal insulation, then it will be possible not to insulate the oven with the help of bedspreads or blankets to preserve heat. The lid should be attached at a sufficient distance from the lid itself so that the hand does not come into contact with the hot surface.
Drying and first firing
The tandoor cannot be used immediately; you need to give it time to dry. Please note that it takes at least a month to completely dry the tandoor, and if you kept the bottom of the barrel, then a month and a half.
When the Asian oven is completely dry, it needs to be calcined at least 3-4 times for 4 hours each time. For the first firing you will need bark, sawdust and tree chips. In subsequent times, the oven needs to be heated and the heat increased to maximum.
Before the first firing, the inner walls of the barrel are lubricated vegetable oil, best cotton.
Operating rules
To prepare dishes in an Asian oven you will need special devices. A Christmas tree that can be replaced with reinforcement rods on which barbecues with meat or fish are hung. A two-tier plate, which can also be replaced with bricks installed below, which will serve as a coaster for dishes.
But these accessories can also be bought or made with your own hands.
Be sure to knead the clay thoroughly, otherwise the kiln will crack during the first firing.
Be careful when working with thermal insulation; if the layers are too thick, the brick will “walk” and may fall out during use.
Install the oven only on outdoors. But you can attach wheels to the stove to make it easier to transport from place to place, but keep in mind that you can transport the tandoor only after the firewood has completely burned.
In our material we will tell you how to make a tandoor from a barrel with your own hands, what it is and what is needed to set up a homemade tandoor.
There are many fans of Asian cuisine in our country. But the point is that to prepare the right oriental dishes you need the right oven and utensils. And if everything is more or less simple with a cauldron, then you will have to make a stove or tandoor. However, there is a fairly easy-to-make option - do-it-yourself tandoor from a barrel. To build it you will need metal barrel, fireclay bricks, clay, water and sand, some boards and a metal container to collect grease.
If you don’t have the time or desire, then you can simply buy a good, high-quality stove. A striking example– tandoor Amphora, these models have proven themselves and have affordable price and high quality.
What is tandoor and what are its advantages?
This is a special oven shaped like a jug with a narrowed neck. The thick clay walls of the tandoor heat up quickly and retain heat for a very long time. Therefore, you can completely preheat the oven a small amount firewood, and you can cook in it for several hours. What to cook? Anything from pilaf and kebabs to flatbreads, which are laid out on the inner wall of the oven. At the same time, dishes in tandoor turn out surprisingly tasty and aromatic, and most importantly healthy. To prepare dishes in a tandoor, you do not need oil, there is no combustion, unlike a barbecue, the food is baked in its own juice and has a unique taste. It is not surprising that connoisseurs of original oriental dishes want to build such a stove.
DIY tandoor from a 200 liter barrel
So, the basis of our tandoor oven is a 200-liter metal barrel. Of course, it is advisable to use a new barrel, but if you don’t have one, a used one will do. Naturally, it needs to be washed thoroughly; a high-pressure washer is well suited for this purpose.
After this, the filler neck of the barrel is cut off. The bottom of the container is cut out rectangular hole- for the blower. That's it, the barrel is ready for further work.
As mentioned above, in order to make a tandoor from a 200-liter barrel with your own hands, you will need fireclay bricks. They line the inner walls of the tandoor in a circle. To make the masonry round, the brick is given the required form, using a grinder.
To make a tandoor with your own hands from a barrel, you will need clay mortar. Cement mortars are not suitable in principle; only clay is used, since only it can withstand high temperatures.
How to make a stationary tandoor with your own hands?
So, the barrel is prepared. Now you need to prepare a clay solution - there are ready-made ones on sale, designed for laying furnace fireboxes, they are perfect. When purchasing a mixture, you need to make sure that it is fireproof. You should not buy a solution with a cement binder, as they are less heat-resistant, which means that during operation of the stove its walls will crack.
The bottom of the barrel is laid out with a solution, a continuous thick layer.
Now you can start laying. It is done in a circle, a quarter of a brick. When performing masonry it is important not to block the hole for the blower.
After the masonry is completed to the top, the tandoor is almost ready. All that remains is to saw off one brick with a grinder, so that it fits well into the vent, but closes it tightly. You need to attach a handle made of wood to the brick; to do this, a recess is drilled in the center of the brick, and the handle is placed on the mortar.
Of course, you can use a cast iron door or a steel damper, but they will not provide the proper level of tightness.
A homemade tandoor made from a barrel can be equipped with a container for collecting fat - this is convenient, since when cooking food the fat will not flow onto the coals. The container is a small pot, which is suspended inside the oven on a metal crossbar. If you make such a device, in brickwork you need to make slots to attach the crossbar.
The tandoor from a 200 liter barrel is almost ready, all that remains is to make a lid for it. It is made from wooden planks 30 mm. The lid is two-layer, the bottom layer is approximately half smaller in diameter than the top.
Arranging the base of the tandoor
Since the stove is stationary, it must be installed on a foundation. It will be shallow, about 20 centimeters. The diameter of the hole in the ground should be greater than the diameter of the stove, by 15-20 cm. The foundation is constructed in a standard way: a sand cushion is poured into the bottom of the hole and laid on top reinforcing mesh. Make formwork 10-15 cm high and pour concrete. After the concrete has hardened, you can install a stove on the foundation - the tandoor is ready for the first firing and further use.
Now you can hone your culinary skills and show them off to your friends, family and acquaintances - they will be delighted! Bon appetit!
Suitable for making tandoor any barrel, as long as it is intact: without thinning, corrosion, rotten or leaky places.
New barrels are best made of iron or other alloy, in the worst case wooden, not plastic.
Making a tandoor from a 200 liter barrel with your own hands
Tandoor is stove in the form of a jug, turned upside down. The barrel will act as a template, which is then coated with clay and finished with brick from the inside.
A wooden container requires a special approach. Its preparation takes place in two stages:
- in a barrel pour water and leave for three to four days to let it swell;
- capacity dries(this requires day), then soaked in oil.
The hoops are loosened or completely removed.
Tools and materials
To make a tandoor from a barrel need to collect materials:
- barrel volume 200 l;
- sand and clay;
- fireproof brick;
- fittings;
- fat pan;
- wood stalk;
- board.
It will also be required range of instruments:
- metal cutting scissors;
- circular saw-grinder;
- Master OK;
- electric drill;
- putty knife;
- trowel.
It requires no less careful approach than the barrel itself. ramp, on which it is planned to install a tandoor. The quality of work and durability of the stove depends on the builder’s attentiveness to this point.
The construction of a tandoor based on a barrel is considered simplified. However, this word refers only to maintaining proportions: the barrel acts as a template, the builder does not need to deal with additional measurements.
Otherwise, the requirements for the Asian focus are the same. One of the main points - correct clay mixing. This process is never short. If you neglect it, the appearance of cracks and rapid deterioration of the tandoor is guaranteed.
Best fit light yellow or ocher kaolin clay. If it doesn’t exist, you’ll have to work with what is there: her soaked in a barrel and allowed to sit for seven days. Stones and impurities remain on the bottom. There is no need to add sand to such clay, but you can add a little baking soda. Significantly increases strength liquid glass.
Foundation requirements
Tandoor is placed on open place , away from flammable materials and trees. An elevation is made on it with an earthen base without clay and organic components. Next, approximately a fifteen-centimeter layer of crushed stone is poured.
Foundation, about 40 cm deep, rises above the ground no less than by 10 cm. It is covered with waterproofing sheets at the base and on top.
Carefully! The oven is located no closer than 10-15 m To residential building and buildings! Height flames it happens sometimes more than a meter.
Filling the bottom and laying the inside with bricks
Filler hole barrels cut out by using circular saw. Side in the lower part blowing is done. Inside the barrel lined with bricks, the gaps between which should be as small as possible. Then the bricks fastened with fireclay or kaolin clay.
Photo 1. The inside of the barrel is lined with bricks, having previously laid a grate and made an ash pit. The remaining gaps are later covered with clay.
The latter also the entire internal surface is coated future stove, the layer should be quite thick - about three centimeters.Externally barrel lined with clay or mortar. Place between the mixture and the bricks on the walls and bottom. a layer of cotton wool and sheets of foil insulation. Sometimes a sand cushion is provided.
Blower hole covered with a trapezoidal brick frame, the narrow part of which faces inward, the wide part faces outward. Blower cover also brick. Make sure she closed the hole tightly and did not break. Before required size The brick is cut using a grinder's diamond wheel.
For cooking on the tandoor need skewers for barbecue, brackets for skewers, tongs, ash scoop.
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Cover for tandoor
For better work oven required round lid, covering a large hole. For her it is recommended to take 3mm steel sheet. A handle made of non-heating material is attached to the top.
Some masters insist on the benefits wooden covers. Any wood will do, but better oak. It is durable, stable and holds heat well.
on top of her covered with a layer of thermal insulation, then attach the handle at a sufficient height so that the cook’s hand does not come into contact with the surface. Thanks to this thermal cover, there is no need to throw a blanket over the tandoor to preserve the heat after the wood has completely burned out.
Important! The cover should close completely big hole and at the same time don't slip.
Drying and initial burning
Don’t rush to try the stove in action right away, first the design let it dry. The duration depends on how the device was made, whether the bottom of the barrel was cut out or not.
Advice. To completely dry the tandoor you need about a month, and if the bottom of the barrel is preserved, then one and a half.
Many builders insist on complete removing the bottom, in its place a fireplace made of heat-resistant brick is then laid out. But there is an opinion that better quality at the stove where the bottom of the barrel was not cut out.
Firing the hearth
When the stove is dry, it must be bake three times for about four hours. For the first ignition you need small firewood and chips. During the subsequent ones, the tandoor is heated to maximum.
Before ignition begins, the inner walls of the working chamber are well lubricated with vegetable oil(you can take sunflower or blended, but cotton is preferable).
Place in the hearth chamber a sheet of paper or a handful of coal and set it on fire. Gradually add fuel until the temperature reaches thousand degrees.
After the wood has completely burned out, six to seven hours left for cooking. The temperature increases or, conversely, decreases with the help of a blower.
Possible problems
If this is your first attempt at construction, it is better entrust the work to an experienced stove-maker or at least invite him as a consultant. From the diagrams and descriptions it seems that everything is clear, but in practice difficulties often arise:
- Knead the clay well. If this is neglected, the tandoor will crack at the very first lighting.
