Do-it-yourself tandoor: we make a simple tandoor from brick. How to make a tandoor from brick with your own hands Do-it-yourself tandoor from brick is the easiest

Tandoor is an unusual oven that is common in Asian countries. It is a vessel resembling a jug. The stove is made of clay or brick. Initially, the stove was used for cooking and heating, but now the tandoor is an excellent replacement for a barbecue in a summer cottage. You can make a brick tandoor with your own hands without any special knowledge.

Benefits of tandoor

The Asian stove has many advantages that lovers of oriental cuisine appreciate:

1. The operating principle of a tandoor is reminiscent of an oven. Food is cooked thanks to the heat that comes from the walls of the oven. This method of cooking is much healthier than cooking over coals.
2. Tandoor does not require constant monitoring. For example, skewers with shish kebab are loaded vertically into the oven and cooked without turning over or adding water.
3. Food in an oriental oven cooks quite quickly due to good heat transfer.
4. Some dishes cooked in a tandoor do not require separate utensils.

For example, oriental flatbreads are cooked on the walls of the oven. You can make such a miracle stove, which is indispensable in your summer cottage, by yourself, following step-by-step instructions.

Making a tandoor with your own hands takes place in several stages:

1. Laying the foundation.
2. Creating a template.
3. Making a tandoor from brickwork.
4. Strengthening the structure.
5. Furnace lining.

Laying the foundation for the tandoor

Before making a furnace, it is necessary to lay the foundation. This is done in order to protect the tandoor from the influence of weather conditions. The ground can erode the soil, causing cracks in the brickwork.

For the foundation you will need:

• geotextiles;
• crushed stone;
• waterproofing material;
• concrete;
• several bars made of reinforcement;
• polyethylene/sawdust.

You can make a strong foundation for a tandoor in a few simple steps:

1. First you need to dig a pit for laying the foundation. The depth of the pit is at least 60 cm. It is advisable to make the hole a little larger than necessary for installing the stove.
2. The bottom of the pit must be lined with geotextiles. The non-woven fabric will protect the foundation from mixing with the soil.
3. A layer of crushed stone is laid under the foundation. It must be compressed by hand to make it denser and more reliable. Next is a thin layer of dry sand.
4. As waterproofing, you can use a special waterproofing membrane or a roll of bitumen material.
5. Since the tandoor is heavy, the foundation needs additional strengthening. To do this, you can use reinforcement bars made in the form of a mesh. The diameter of the rods must be at least 6 mm. It is best to use a reinforcement grid with cells 20 by 20 cm.
6. Next, the main concrete layer should be poured. Its thickness can vary from 8 to 15 cm, depending on the size of the future oven.
7. Polyethylene or sawdust will be needed to protect the structure while the concrete hardens. It is necessary to cover the foundation for several days and also moisten it.

After laying the concrete, you can begin building the furnace no earlier than a few weeks later. During this time, the structure will completely harden and shrink.

Template for oriental stove

The template for the tandoor is special device, which will serve as a ruler when laying brickwork. The template is made of wood and is a prototype of the shape of the future building.

When creating a template, it is necessary to take into account the selected dimensions of the tandoor. The height of the furnace is usually from one to one and a half meters. The diameter of the oven at its widest part - in the middle - usually reaches about a meter or a little less. In the lower and upper parts the jug narrows to half a meter.

The bottom beam of the template is equal to the radius of the circle along which the furnace will be built. The vertical beam is placed at right angles to the bottom. Next, you need to make several transverse boards, to the edges of which the curved part of the template will be attached. It should repeat the shape of the future tandoor. If you rotate the template, it will completely repeat the shape of the oven.

Making a template for a lightweight version of a cylinder-shaped tandoor is much easier. A flexible sheet of metal, roofing felt or PVC is suitable for this. Need to make a cylinder the right size and secure the edges. Thus, you will get a template for a cylindrical tandoor.

Making a tandoor from brick

There are several ways you can make a brick tandoor yourself. First of all, one principle should be taken into account - the bottom layer of the masonry must be lined with bricks and reinforced with mortar. Concrete does not tolerate much heat, so making a stove on a bare foundation runs the risk of destroying the foundation.

Tandoor shape

The tandoor is usually made in the classic shape of a jug, but you can use several masonry options:

• cylindrical;
• barrel-shaped.

The easiest way is to lay out fireclay bricks in the shape of a cylinder. To do this, the brick is laid in the shape of a circle, and the distance between the masonry is covered with mortar. A cylindrical stove is easy to operate, but it retains heat much worse than a barrel-shaped tandoor.

The shape of a barrel, or jug, is a masonry structure with a narrowing at the bottom and at the top of the structure. This oven heats up quickly and retains heat well. It is also much larger than a cylinder-shaped tandoor.

Bricks can be laid vertically or horizontally. The vertical method is most often used for laying a barrel-shaped stove. When placing vertically, it is advisable to make at least four rows of masonry. Several bricks can be trimmed to make the bricks fit more tightly together.

Such masonry is laid edge-to-edge to each other (vertical spoon masonry) or in a wide part (vertical butt masonry).

To lay with a vertical poke, several conditions must be met:

• trim the end of the bricks of the bottom row by a few centimeters;
• trim the top and bottom ends of the second row;
• lay the bricks close to each other;
• change the shape of the last brick so that the row is complete.

Horizontal masonry will require more time and skill. To make the perfect rounded shape of the tandoor, many bricks will need to be trimmed. It will also require more material. To make it easier to create a stove, it is better to make horizontal masonry from equal halves of brick. The seams with this method should not be more than 1 cm. The structure should also be strengthened by caulking the external seams.

Mortar for fastening furnace walls

How reliable the oven will be depends on the correct solution. In order to prepare a special solution, you need clay, water, sand and salt.

A mixture of clay, water and sand is done by eye. For one bucket of solution you need to add a tablespoon of salt. How much sand is needed depends on the fat content of the clay. You can find out whether the solution is correct by using a visual test. The mixture should roll and clump. You also need to throw the solution on the ground. The solution should flatten, perhaps become covered with small cracks, but not spread. If the mixture spreads, the seams of the tandoor will crack after just a few fryings.

You can also use a ready-made heat-resistant solution to make a stove.

Furnace laying

Before laying bricks, you need to make sure that all parts of the stove fit tightly together. To do this, you need to lay out the bricks in advance according to the chosen shape and trim some of them. You can make small notes so that when reassembling the tandoor, the masonry is positioned correctly.

Before applying the mortar, it is necessary to hold the bricks one at a time in cold water. It is worth doing this until the bubbles stop coming out. After washing, you can apply the solution and install the masonry according to the template. Before further work, you should wait until the solution has completely hardened. To prevent it from cracking in the summer, it is advisable to cover the tandoor with polyethylene film.

Strengthening the tandoor structure

The bricks must be covered with an additional layer to strengthen the stove structure and retain heat. The inner and outer layers of the oven must be completely coated with clay mortar. A homemade masonry mortar, mixed until it is suitable for modeling, is suitable for this.

Before lubricating the oven, it is necessary to moisten it using a spray bottle of water. The layer should be no more than 1 cm. After applying the clay solution, wait a few minutes and wrap the outside of the oven with a soft mesh. After this, you can hide the mesh and level the oven walls with mortar.

Eastern stove lining

After applying the clay, it is not necessary to line the stove, but this will make the structure more attractive. Give tandoor interesting decor you can use decorative stone, porcelain stoneware or fire-resistant paint. The top of the tandoor can be decorated with an iron lid or a marble slab with a hole inside the diameter of the oven.

The tandoor differs from other stoves in that it is more like an oven than a standard stove. You can easily make such a stove yourself.

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Origin story

Traditional tandoor originally from Central Asia, he was sculpted made of refractory clay, dried in the sun and annealed on saxaul firewood. It is almost impossible to reproduce this technology in mid-latitude conditions: drying clay requires special conditions with low humidity and a certain light spectrum.

In a desert climate, such a regime can be created without much difficulty outdoors: the hot sun evaporates moisture, heats the clay to 70 degrees, and the dust constantly contained in the air acts as a kind of filter for UV rays. As a result, the tandoor dries without the formation of internal stresses, and during annealing it remains intact even with large wall thicknesses.

Clay that is dried under normal conditions quickly becomes crusty, remaining moist inside. As a result. when trying to burn. its internal moisture suddenly escapes, forming cracks. That's why It is impossible to make a ceramic tandoor with your own hands in our latitudes, even in the presence of good fireclay clay.

Therefore, folk craftsmen, having decided to build a tandoor on the site with your own hands, pay attention to its closest relative - the Armenian tonir. He made of fireclay bricks and has thicker walls, which allows it to retain heat longer. Of course, the toner takes longer to warm up, but, unlike Central Asia, there is no shortage of firewood in mid-latitudes.

Fold brick tandoor Doing it yourself is quite simple - the masonry technology is not complicated, and the materials necessary for it are available and sold in hardware stores. Detailed instructions and photos are given below.

Materials required for masonry

Unlike the usual barbecue, the tandoor is a universal design, so to make it yourself you will need different materials.

• For the walls of the structure, fire-resistant fireclay bricks are required; its quantity depends on the size and thickness of the wall and ranges from 300 to 1200 pieces.
• You can prepare masonry mortar with your own hands using clay and sifted sand, or you can buy a ready-made heat-resistant composition based on fireclay at a construction supply store.
• The finished stove is coated on the outside with clay mortar; it can be finished with natural stone or mosaic. If flat cakes or samsa are baked in the oven, coating with heat-resistant clay is also necessary from the inside.
• The foundation for the furnace is made of concrete reinforced with rods.
• Another necessary element is a blower; it can also be made of brick or made from a piece of pipe with a diameter of 100 mm or more.
• You will also need a wooden block and boards to make a template according to which the masonry will be done. Without a template it is difficult to make an even circle and upper arch.

How to fold: technology

Construction of a brick tandoor oven takes several weeks. Since the stove, like the barbecue, is placed outside, it is better to choose the warm summer months for work, since You can work with masonry mortar only at above-zero temperatures.

Foundation

An important stage in the construction of a tandoor oven is the construction of a solid foundation. The foundation is necessary to prevent destruction of the masonry during seasonal soil movements. It can be made from a ready-made concrete slab, but more often the foundation is poured in the ground according to the size of the future furnace.

1. First of all, markings are made on the selected area: they indicate the contours of the tandoor and, if desired, areas for approaching it.
2. Remove the turf from the designated area. If the soil is sandy, it is enough to level it afterwards. In clayey and loamy soils, another 10-15 cm of soil is removed and the resulting trench is filled with sand. Spray it with water and tamp it down.
3. In dry areas, you can make the foundation flush with the ground. If stagnation of water is possible, it is better to raise it above the ground level by 10-15 cm, for which formwork is made from boards along the contour of the base.
4. Reinforcement from a rod with a diameter of 10-12 mm is laid in the form of a lattice at a distance of 15-20 cm. The rods are knitted together with annealed wire.
5. Fill the formwork with concrete, level the surface using a board and level and sprinkle the top with a thin layer of pure cement - this will make it more waterproof.
6. A recess is made exactly in the center of the base for the tandoor - a template will be installed into it during laying.
7. Leave to dry under the film, in hot weather moistening as the top layer dries. The time to gain strength is at least two weeks, after which the construction of the tandoor can begin.

Preparing the template

While the foundation of the furnace dries and gains strength, you can start preparing a template according to which the masonry will be carried out. Since the brick is laid out in a circle, without a template it will be difficult to maintain the same radius everywhere.

To manufacture it, it is necessary to make calculations and drawings, since the convenience of masonry will depend on the correct execution of the template. The main condition is that the distance between the levels of the template must correspond to the height of the brick row.

The tandoor is made of bricks placed on a short edge. In this case, the height of the row will be 26 cm, taking into account the masonry seam. Thus, it is advisable to make the height of the straight part of the tandoor 2 rows or 52 cm, after which the narrowing of its arch begins, the height being equal to two more rows. You can make a template from a block and boards or from plywood.

It is necessary to maintain a right angle in its lower part so that the walls of the oven are even around the entire circumference!

Tandoor masonry

You can build a tandoor with your own hands in a weekend if you prepare all the necessary materials and tools in advance. To create a vault, part of the brick will need to be trimmed, so you will need a grinder with a stone circle. Also for masonry you need a trowel, a hammer with a rubber head and a level. You will need two containers: for mixing the clay mortar and for the water in which the bricks are dipped.

• Mix a solution of clay, sand and water with the addition of salt - a tablespoon per bucket. The ratio of clay to sand depends on its fat content. The finished solution should roll into a ball and when dropped on hard surface from a height of 30-40 cm, flatten with the formation of small cracks, but not crumble. If there is too much clay in the solution, the masonry joints will begin to crack during heating. You can also use ready-made dry heat-resistant mixture for laying stoves.
• Place the bricks of the first row according to the template to dry. They are placed on a narrow edge with the end facing the center so that the wall is half a brick long. To create curves, the inner radius must have a minimum gap, and the outer radius must have a wider one.

• After the bricks are aligned and leveled, they are removed one at a time from the row, briefly dipped in cold, clean water - the active release of bubbles should stop. Afterwards, the mortar is applied to the brick from three sides - the bottom and the sides, and put it back in a row. This is done sequentially with all the bricks in the row, checking them according to the template.
• The finished row is checked again and, if necessary, leveled. The clay mortar takes a long time to dry, so you can take your time and properly lay out the bricks. The seams on the outside are filled with mortar and embroidered - later, when finishing, the mortar will stick better.

• The second row repeats the first, and is laid in the same way, but to increase strength it is made with a bandage, moving the brick halfway. In the second row, a blower is made from a piece of pipe. To do this, two bricks in a row are cut in half, leaving a window for the pipe. They install a pipe - a blower. Secure it with a solution.
• In the third row, the formation of the tandoor arch begins. In order to give it a slope, the lower part of all bricks is slightly filed at an angle using a grinder. If you calculate the angle well, you won’t have to cut the next row.

• The number of bricks in the third and fourth row decreases due to the reduction in diameter. Therefore, the dressing in them will be incomplete, and the shift relative to the previous row is made by 1/3 of the brick.
• After finishing the masonry, dry the oven until the masonry mortar is completely dry. In hot weather, to ensure even drying, you need to moisten the masonry or cover it with film.

Furnace finishing and firing

A tandoor, made with your own hands from one row of fireclay bricks, although it has good heat capacity, to improve this characteristic it is additionally coated with clay mortar on the outside, and if you plan to bake pita bread or flatbread on its walls, then on the inside.

For finishing use ordinary masonry mortar , but kneaded to a thick state, with a consistency reminiscent of plasticine. For plasticity, table salt is added to it.

Before coating, the brickwork is moistened spraying from a spray bottle. The solution is applied in a layer not exceeding 1 cm; a thicker layer may crack when fired in the stove. The neck is also coated, making roundings. To make the stove decorative, you can line it on the outside with mosaics or natural stone, as in the photo.

Drying the finished tandoor is done in the same way as after laying, for at least two weeks. After the initial drying, the finished stove begins to be heated, first with paper, dry wood shavings or wood chips, adding fuel in small portions until the walls are moderately heated. After each fire, it is cooled, and the next day it is fired again. The oven is dried in this way for two weeks.

Firing is carried out after the initial heating. For firing, hardwood firewood is prepared, which burns to form a large amount of coal. It is advisable to use apple, cherry or other fruit trees- they smolder longer than they burn, without crumbling into ash.

They lay the first batch of firewood at a quarter of the height of the stove, set it on fire and wait for coals to form, after which they add the next one - this is how the tandoor is filled with coals by about 2/3. After the flames disappear and a large mass of smoldering coals forms, close the tandoor with a lid and leave until it cools completely.

Remove the resulting ash from it, sweep the inner walls with a soft brush - and the tandoor is ready for use as a barbecue or bread oven.

When firing the tandoor, you need to be careful and fire protection measures, since the temperature in the firebox can be very high!

Adaptations

Dishes cooked in the tandoor are distinguished by their juicy and rich taste. Moreover, you can cook several dishes in it at once. To facilitate their placement in the tandoor, it can be equipped with various devices.

Unlike a barbecue, in a tandoor, shish kebab and lula kebab are fried not horizontally, but vertically. In this case, the juice flows not onto the coals, but onto the lower pieces, soaking the meat and making it tender and juicy. To secure the skewers conveniently and securely, you can place a rod on the neck, onto which the skewer is put on by the rings. But it’s more convenient to make a special lid with slots and a hole for the cauldron. It is made from sheet iron according to the size of the neck, as shown in the photo.

To cook pilaf, stewed meat, fish or vegetables in a cauldron, and at the same time remove smoke from the oven, you can provide holes in the lid.

The tandoor can be used not only as a barbecue, but also as an oven for simmering dishes. It makes excellent daily cabbage soup, stewed vegetables, and stews. In order to place a saucepan or cast iron inside the tandoor, and then easily take it out, you can make a grate on brackets, as in the photo.

A brick tandoor in a summer cottage will replace a barbecue grill, a barbecue, and a lavash oven. Installing it yourself will not take much time and will allow you to enjoy amazing and aromatic oriental dishes with family and friends.

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Many nations have their own types of ovens for preparing everyday and holiday dishes. The most famous of these devices are barbecues, grills, barbecues, but not many people still know such a stove as the tandoor, which is used to prepare national dishes in Central Asia.

Building a tandoor with your own hands on a summer cottage or in the courtyard of a private house is quite possible if you know what it is and follow all the stages of its construction step by step.

What is tandoor and what can you cook in it?

The tandoor oven in Asian countries is used for cooking literally everything, from baking bread to frying meat. Therefore, this structure can be found, probably, in every courtyard of a private house in those parts. Russian lovers of oriental cuisine were also able to appreciate the amazing taste of dishes cooked in a tandoor, which is why such stoves are increasingly appearing in suburban areas and in Russia.

Flavorful Uzbek flatbreads various types, baked vegetables, kebab, fried chicken - all this can be cooked in this relatively small but very multifunctional oven.

In Central Asian countries, there has always been a shortage of firewood for heating, since in these territories there are no significant forests or even rare plantings. Mostly low shrubs, single trees and herbs that do not require a lot of moisture grow. They were traditionally used to fire the tandoor. It has a design that can be heated with a bundle of simple saxaul, a shrub that grows on sandy soils and when burned, giving short-term intense heat. The oven remains hot for a long time, which allows you to bake a large number of bread products, and therefore it can be called a very economical device for cooking.

Flatbread baked in a tandoor is called “tandoor-nan” in Asian countries, which means tandoor bread in Turkic.

Tandoor design

The design of the tandoor is quite simple. The task of building it is quite doable for a beginner, and having instructions for performing each step in the construction will not allow you to make any mistakes.

The stove is installed on a foundation, which is placed 150-170 mm above the soil level and deepened to the same level below the floor if the tandoor is installed in a kitchen or gazebo. However, its usual location is open area yard

A blower chamber with a door is installed immediately above the foundation, and a cast-iron grate is placed on top of it.

Next, the inner chamber of the tandoor is built from brick, which tapers towards the top and forms a dome shape. Its internal surfaces should be covered with a layer of clay and well smoothed. Raw dough cakes will stick to their surface, which will become fragrant bread after baking.

The tandoor can have different sizes, but traditionally it is made in height 1000-1500 mm, and the diameter of its bottom is about 1000 mm. If it is built in a dacha and will not be considered as the only place, in which you can cook food, then a small-sized stove is planned.

Since the inner chamber narrows at the top, heat-saving material is poured between it and the outer walls. Most often, small stones, salt, sand or fine expanded clay are used for this. This layer will help keep the tandoor hot for a long time after the fuel burns out in it.

If bread is baked in a tandoor, then after the wood has burned out and the walls have warmed up well, the coals must be removed from the oven so that the smoke does not saturate the flatbreads. When cooking meat, you don’t have to do this, as the smoke will give the kebab or barbecue a special aroma.

The shape of the tandoor and the materials from which it is built contribute to the transfer of heat from the heated walls into the chamber, and not out. Therefore, even after removing the coals, the accumulated heat will be enough to completely bake the flatbreads or vegetables and cook the meat.

A tandoor can be made in two ways - by installing a ready-made clay insert, or by forming a thick clay layer on the internal walls, lined with brick.

The clay tab can be purchased ready-made. It is, in principle, a jug without a bottom. If it is possible to purchase one, then the process of making a tandoor will be significantly easier and will go much faster.

Tandoor with installation of a finished tab

You can make an inlay yourself, but you need to realize in advance that this work is commensurate with art, and it is not at all a fact that everything will work out the first time.

Making a tandoor tab

Not just any raw material is suitable for making a clay insert - you need fireclay clay of medium viscosity, which has good plasticity.

The molding mixture for making this stove consists of salt, clay, sand and wool, in proportions of 1:4:1:2. Camel or sheep wool is used to add to the solution - it promotes better thermal insulation and serves as a kind of reinforcing element for the clay product.

The clay must be well cleaned of foreign impurities (stones and plant roots), rubbed through a mesh, mixed and soaked for one to two days.

Tandoor is made in a special way, different from classical pottery. The method is called tape, since strips of 15–20 mm thick, 2000 mm long and 200–250 mm wide are rolled out of the clay solution. The process of making them is carried out in the shade, under the roof of a canopy, since in the sun the clay will dry quickly, losing its elasticity.

Next, the prepared clay strips are taken out into the sun, and a bowl without a bottom is formed from them - this will be the lower part of the tandoor. The shape is carefully drawn into a ring with smooth walls. You can use a metal barrel as a frame, but after forming the lower part, the frame must be removed immediately. And so that the clay “releases” it easily, the metal of the barrel can be smeared vegetable oil.

The next step is to attach one or two strips to the bottom of the bowl, which form a part of the jug that tapers upward with rounded sides, similar to a dome, but so far without an upper neck.

After this, the process of compacting the walls is carried out using two special tools - a kind of wooden or metal trowel with smooth rounded edges, which has the shape of a disk, and a wooden spatula with diagonal relief strips.

The master holds the trowel with one hand, pressing it against the inner surface of the jug, and from the outside, through the clay wall, gently hits it with a spatula. At this time, the clay is compacted and a pattern in the form of diagonal stripes is formed on it.

After this, the upper part with a neck is formed, which should have a diameter half as large as the bottom of the insert.

The clay on the top of the jug is compacted and leveled in the same way as on the lower and middle parts.

While the clay insert is drying, you can proceed to laying out the foundation for installing the tandoor.

Foundation for tandoor

If the tandoor has a ready-made insert, then the foundation for it can be either round or square shape. The same can be said about the construction of brick walls - they are laid out in a circle or in the form of a cube. The second option is even preferable, since a fairly large gap is formed between the insert and the external walls, which can be filled with a heat-insulating or heat-accumulating composition.

The size of the diameter or sides of the foundation should be 120 ÷ 150 mm larger than the bottom of the external brick walls of the tandoor. The pit for the foundation is not made too deep; it is enough to select soil 120 ÷ 170 mm.

The next step is to fill the pit with a layer of sand 50 mm thick and compact it well.

Next, you can do it in two ways: lay reinforcing mesh or first make an embankment of medium-fraction crushed stone and lay reinforcement on it. The second option will make the foundation stronger, since the crushed stone and mortar form an additional kind of reinforcing layer.

Then, in order to raise the foundation above the ground, you can make formwork with a height of approximately 100 ÷ 150 mm. If the foundation is raised, the risk of the masonry being washed away by rainwater is eliminated.

A concrete solution consisting of sand, gravel and cement is poured into the formwork or directly onto the reinforcement. It is leveled using a rule; the evenness of the surface is checked with a building level.

Wall masonry

After the concrete has dried and hardened, the planned distance of 120 ÷ 150 mm is measured inward from the edges of the resulting slab, and the outer boundaries of the tandoor walls are drawn with chalk.

The first row will be built along these lines, on which the ash chamber channel will be formed. The blower door is installed on the first or second row of chamber walls.

Some people prefer to embed them in brickwork instead of a door. metal pipe, but you also need to install a damper in it, which will make it possible to regulate the amount of incoming air or even shut it off completely.

Sometimes, when building a tandoor, they also abandon the ash chamber, preferring to burn wood at the bottom of the stove, but in this case it will be inconvenient to clean it from combustion products.

If the chamber is installed, then a cast-iron grate is placed on top of it, on which the wood is burned. The ash falls into the ash pit, from which it can be easily removed by opening the door.

You can make the grate yourself from reinforcing bars or purchase a ready-made cast iron one at a specialized store.

Moreover, you can find both rectangular and round options grates that can be selected according to the diameter of the tandoor.

A tandoor insert is carefully installed on the platform on top of the grate, and the joint between its lower edge and the brick platform is coated with clay mortar.

The next step is the entire top, except for the middle round hole, covered with brickwork.

A wooden lid with a comfortable handle is made for the hole, which will tightly close the neck.

After all materials have completely dried, you can proceed to cooking.

For the interior decoration of a brick tandoor, the clay solution is prepared in the same way as for creating a tandoor inlay, but for laying rows, wool is excluded from the mixture.

To build an internal brick chamber, which will replace the finished clay insert, heat-resistant red or silicate brick is selected that can withstand very high temperatures for a long time.

First of all, just like in the first case, to construct the foundation, a pit is dug and the foundation is poured.

Markings are made on the foundation, that is, a circle is drawn that will determine the outer boundaries of the walls of the lower part of the dome-shaped chamber.

In this case, a model is presented with the following dimensions:

• Bottom diameter 1000 mm;
• Building height 1290 mm;
• The height of the dome-shaped part from the point where the narrowing begins is 545 mm. This dome is built in just 10 rows of masonry.

The first row of masonry with an opening for the blower chamber will be laid out along the marked lines. When making masonry, it must be immediately coated from the inside with a clay solution, for the manufacture of which, by the way, finely ground fireclay mortar can be used instead of clay.

The next step is to lay out the second row, which will cover the blower chamber completely, leaving in the central part only a window with a hole for laying in it cast iron grate. In this model, its size is 700 × 200 mm.

Starting from the third and ending with the thirteenth row, the even walls of the tandoor are laid out in a circle and coated from the inside with a thick layer of clay mixture. Moreover, this coating should be as smooth as possible, so smooth the clay by hand, periodically wetting it in water.

Starting from the fourteenth row, the tandoor dome is formed. This is done by shifting each subsequent row towards the center by a distance that must be pre-calculated. The calculation is quite simple - knowing that the diameter of the lower part of the tandoor is 1000 mm, and the neck should be half as large, that is, its diameter should be 500 mm, and this needs to be achieved in ten rows, a simple arithmetic example is compiled:

500: 10 = 50mm.

This means that each of the 10 rows must be shifted towards the center by 50 mm.

Since the inner surface of the tandoor must be perfectly smooth, the ribs of the side of the bricks that will be turned inward are cut off with a grinder. In another way, the walls of the dome can be made smooth by applying a thick layer of clay mixture to them and carefully leveling them with constant wetting with water.

So in ten rows the entire dome is formed and the inside is finished with clay.

Upon completion of these works, you can proceed to exterior finishing using clay mortar, which has the same composition as for brickwork.

In this case, it is necessary to coat the dome seams very well; it is advisable to apply a layer of such thickness that the steps of the bricks are completely hidden under it.

Having completed all these activities, the tandoor is left to dry for two to three hours.

This is followed by the first heating. To do this, the chamber is completely filled with thin firewood or brushwood. The fuel is ignited and must burn completely.

This process will not only dry the folded structure, it will burn and harden the clay.

After this, the outer wall of the tandoor is erected, which must pass close to the masonry of the internal domed structure before the formation of the dome begins. The height of the outer wall should be equal to the height of the inner chamber.

Laying out the bottom rows outer wall, you need to remember that a window is left opposite the blower hole.

After the wall is ready, the space between it and internal part The tandoor is filled to the very top with the materials mentioned above. After filling, only the middle hole of the oven remains free.

After filling the insulator top part It is best to lay out the tandoor with brick or stone, fastening it with the same clay. In this way, complete completion of the structure will be achieved.

The final touch to building the oven is making the lid. Just like in the first version, it is made of boards or metal.

Video: option for building a brick tandoor

Simplified version of tandoor

It is quite difficult to fold a traditional tandoor, since special skill is required to make a clay insert or an arched brick vault. And drawing a wall in a circle is also not easy without proper experience. That is why tandoor stoves, which are more affordable in design, are appearing, which, if desired, can be installed by any owner of a summer cottage.

Even an old brick is suitable for a small country tandoor, the main thing is that it is intact and heat-resistant. Such bricks can sometimes be obtained from neighbors who decided to dismantle the old stove and build a new one.

In order not to think about the correct composition of the mortar for masonry walls, you can purchase a special heat-resistant mixture for the construction of stoves and fireplaces at a hardware store. Preparation instructions can be found on the packaging, and if you follow the manufacturer’s recommendations, the solution will be plastic and will not crack when dried.

It should be noted right away that this model is designed for preparing meat, fish and vegetable dishes, but it will not be possible to bake bread on its walls. If you are thinking about baking cakes, then the walls from the inside must be coated with clay, and the surface must be well smoothed.

When erecting this option, work also begins with preparing the foundation. But in this case, according to the builders, three layers can be used as a foundation sand-lime brick, laid in a dug pit. Moreover, the laying of the first layer is carried out along the pit, the second across, and the third - again along.

The first row of masonry of the tandoor itself should be continuous, and in the second layer, from the middle to one of the sides of the resulting area, a horizontal channel is left, which will serve as a blower chamber. The third row is laid out completely, blocking the blower channel, but a hole is left in the middle of the platform around which the tandoor will be installed.

The lower rows of bricks in the foundation are laid without mortar, but pressed tightly against each other; the foundation pit will not allow the rows to move to one side or the other. IN top layer It is better to fasten the bricks together with a mixture of clay and fix them on all sides with pieces of reinforcement measuring 400 ÷ 500 mm. The reinforcement rods are driven into the ground, and on top there remains a section equal in height to the top row of masonry.

If the base for the tandoor is laid out of only one layer of brick (as shown in these photos), then a hole is dug under it, approximately 200 × 200 mm in size, and a pipe is installed in it. But, it should be noted that this method of constructing a blower is not very reliable, since during rains the earthen chamber will be washed away by water and over time the structure may sag.

A circle around the blower hole is marked on the site, within which the tandoor will be installed.

Having installed the first row of bricks, it is tied with two rows of steel wire, the ends of which are twisted and hidden in the gaps.

Next, two more rows are installed on the first row in the same way. In total, you will need to find 57 bricks for the structure. Each row is fixed, like the first, with wire ties. The total height of the tandoor, after its installation, will be 750 mm.

The next step is to cover all the gaps between the bricks with a mortar made from a fire-resistant mixture. Before applying the mortar, it is recommended to moisten the brick so that the water from the mixture is not absorbed into the dry bricks too quickly, and drying occurs evenly and gradually.

After all the gaps have been sealed and the solution in them has dried, the structure is “plastered” over its entire surface.

Next, you need to coat the entire structure with a layer of clay, to which finely chopped straw is added. There should be two such layers with a thickness of 15 ÷ 20 mm, and the second one is applied after the first has dried, after about two ÷ three days. They must dry evenly, without rapid evaporation of moisture, and for this purpose the structure is covered with plastic film.

These layers should be applied evenly, but it is not necessary to smooth their surface, since they will still be closed on top.

Then, the clay walls are wrapped in a reinforcing layer consisting of a metal mesh with cells of approximately 50x50 mm.

A metal ring is installed around the oven opening, which will separate the lid installation area from the rest of the surface. This part should have a height of 30 ÷ 50 mm. A layer of clay equal to the height of the hoop is applied from its outer side to the edges of the walls.

After that metal grid on the walls it is completely covered with another layer of clay and left to dry.

Next, when the surface is ready, a layer of concrete mortar consisting of sand and cement in a ratio of 3:1 is applied to it. Craftsmen who build tandoors recommend adding one or one and a half teaspoons of detergent to the concrete intended for coating - it will prevent the solution from shrinking when drying.

Drying of the surface of the structure takes place within a week. During this time, you need to make a wooden lid with a handle, which will allow you to retain heat inside the tandoor for a long time when it is fired.

In addition, to hang the skewers, you will need to make a metal crossbar, which is placed on the sides of the tandoor hole under the wooden lid.

It must be said that, if desired, the entire surface of the tandoor can be decorated with a decorative coating - for example, mosaically laid flat natural stones. This layer, by the way, will become additional insulation for the stove, which will help maintain heat inside it.

Video: building a tandoor using a simplified scheme

Ready-made tandoors

You can find ready-made tandoors of various sizes on sale, and in order not to do unfamiliar work, you can simply buy such a stove and even firewood specifically designed for burning it.

In addition to wood-burning tandoors, they even sell electric models that do not require fuel, since heating is carried out by a heating element installed at the bottom of the stove.

Any of the ready-made factory products will allow you to create a variety of any dishes, from baking flatbreads and pizza to baking vegetables and roasting meat. However, it must be warned that the taste of dishes prepared in electric ovens, differs significantly from those fried or baked in a tandoor heated with wood. This happens because the heating element, although it heats the surfaces, greatly dries out the air, and therefore the products that are in the heated space. Firewood, by heating the walls and releasing its own moisture, which is absorbed into the porous clay surface, creates the necessary balance of heat and humidity. In this favorable microclimate, products remain juicy, are well fried and baked.

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Design and principle of operation

To decide how to make a tandoor out of brick, you first need to understand the principle of operation of the system. After all, without knowing this there is no point in starting work. A tandoor is a kind of clay vessel designed 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 a hole intended for adding fuel and installing cooked dishes.
• To increase the efficiency of such a stove, a clay vessel is lined with 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 could be sand, salt, clay, etc.
• The heat released during the combustion of fuel is accumulated, and the walls of the tandoor are heated to a temperature of 250ºС-400ºС, and temperature conditions in tandoor they are stored 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 released not outside, but inside the stove, due to which such high efficiency is achieved.
• The heat in the tandoor is distributed evenly throughout the entire volume, due to which the meat is fried evenly, the pilaf is unique, and the bread is surprisingly aromatic.

Method of making clay tandoor

Real craftsmen use classic ancient technology, which consists in sculpting the tandoor, not building it. The basis is clay of Akhangar origin, which has high thermal insulation characteristics.

To ensure that the furnace can withstand high temperatures and cracks do not appear on the clay structure, camel or sheep wool is added to the clay composition. Making a tandoor from brick is a modern and more affordable option.

Attention: Making such a stove with your own hands is quite difficult, since the exact composition of the clay solution is not known. Therefore, the composition will be an important aspect of manufacturing.

The technology can have the following operations:

1. Clay (kaolin) is mixed with wool (the fiber size can be in the range of 10-15 mm). The finished mixture should be viscous and, in consistency, resemble thick sour cream.
2. After this, the clay mixture dries out within a week and reaches its proper condition. Throughout the entire drying period, the mixture is constantly stirred to obtain a homogeneous mass. If during this period moisture appears on the surface of the solution, it must be drained immediately. The finished mixture should contain a minimum of moisture, and in consistency, the mixture should resemble dense, homogeneous plasticine, from which various shapes can be sculpted.
3. You can begin to sculpt a tandoor from such plastic material. Work starts from the bottom, around the circumference with constant upward movement. Tandoor has standard sizes: height – 1-1.5 meters, main diameter – 1 m, neck diameter – 0.5-0.6 meters.
4. On initial stage moldings in the lower part of the vessel, leaving a hole for the blower. The thickness of the walls of such a vessel is within 5 cm.
5. After completing the process of forming the tandoor, and it will really resemble a clay vessel with a diameter of 1 m, having a narrowing and a neck with a diameter of 0.5 m, the finished structure is left to dry in the shade for 1 month.
6. After the base of the tandoor has dried and there are no cracks on it, it is installed in the right place and covered with mamot bricks. 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 compacted thoroughly. At the same time, it is necessary to control the efforts so as not to disturb the masonry. As a solution, you can use a traditional clay solution, with the addition of quartz sand and plasticizer.
7. Then, the resulting structure is coated with cotton oil. Naturally, such an operation is carried out from inside the tandoor.
8. Finally, the most important operation is carried out, which can last for 24 hours. During this time, the clay acquires the properties of ceramics, while the firing temperature rises slowly so that the kiln does not crack.

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

Simplified design 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 to make it you should have some experience. As a result of such efforts, it is not possible to obtain a perfectly even structure around the entire circumference: it is slanted here, crooked there.

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

To do this you will need:

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

The work is as follows:

• Take a barrel and fill it 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, prepare a clay solution in combination: 1 part sand, 1 part clay and 0.5 parts wool, after which it is left for several days until the desired consistency and homogeneity is obtained.
• Before starting to form the tandoor, the inner surface of the barrel is lubricated sunflower oil and left for 12 hours to soak.
• After this, they begin to apply clay mortar to the inner walls. wooden barrel. The thickness of the layer can be within 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 completing the modeling process, the finished structure, along with the barrel, is placed in the shade to dry. This process can last 3 weeks or more.
• After drying, and together with the clay structure, the wooden one also dries, which at the end of drying will lag behind the clay one, the wooden barrel is disassembled. To do this, metal hoops are removed from the barrel.
• The freed tandoor is placed on a thick sand bed, after which it is fired. To begin with, a small fire is lit in the tandoor and maintained for 6 hours, after which the tandoor is covered with a lid and, adding fuel, the temperature is brought to maximum.
• After this, 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 lined with bricks and insulated with clay or sand to increase energy efficiency.

A modern version of tandoor

Making a classic Asian tandoor from clay requires not only skill, but also patience. Getting a structure the first time that will not fall apart before it is finally installed, having gone through all the technological processes, is very difficult and, most likely, it will be like luck. Now let’s look at how to make a brick tandoor in detail. Its price will not be high and therefore it is worth trying.

• First, we are making a brick tandoor project. There can be a brick tandoor, horizontal or vertical.

Attention: A horizontal tandoor made of brick will make it a little more difficult than the vertical version. Here you just need to support the brick fastening until it dries completely.

In order not to take any unnecessary risks, you can make a stove similar to a tandoor, but from refractory brick. 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:

• The brick for the tandoor will require fireclay
• You will also need clay mortar for masonry.
• Fireclay clay (kaolin).
• Cement, sand, reinforcement, crushed stone.
• Wooden template.

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

The work on manufacturing an ala-tandoor stove involves the following steps:

Stage No. 1. Construction of the foundation

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

• Usually, the diameter of the pit is slightly larger than the diameter of the future stove.
• Sand for a cushion, 10 cm thick, is poured onto the bottom of the pit. Reinforcement is laid on top of the cushion and filled with concrete mortar.

Attention: At the same time, you need to make sure that the surface is horizontal. To do this, you can use a building level.

Stage No. 2. Laying out the brick walls of the kiln

The walls of the future furnace are laid out in a circle with a diameter of 1 meter.

• In this case, the brick is installed on the end, and with the help of a wooden template, a regular circle is formed.
• The masonry is done using a kiln mortar made from fireclay clay, quartz sand and a plasticizer.
• An opening for the blower should be left at the bottom of the brick structure. To do this, you can use a metal ash door.
• For a stove 1-1.2 m high, 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: They may need to be trimmed with a grinder, otherwise it will be difficult to form the neck. The slope is made inside the brick structure.

Stage No. 3. Clay coating and finishing

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

Stage No. 4. Kiln firing

The kiln firing technology is the same as when firing a classic tandoor. First, the structure should be simply dried over low heat. And about three times. After this, you can already use the tandoor for its intended purpose and not be afraid of anything.

You now know how to build a brick tandoor. I would like to say right away that a clay structure will be less labor-intensive to manufacture.

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

iz-kirpicha.su

What is tandoor

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

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

Types of tandoor

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

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

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

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

Principle of operation

The Uzbek clay tandoor is a classic version of the oven, similar to a clay cauldron, which was turned upside down and the bottom and neck were swapped. Using his example, we will look at the features of the device and the principle of operation of the tandoor.

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

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

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

How to build a tandoor

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

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

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

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

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

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

Please note that both clay and barrel we need to start preparing for construction at the same time.

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

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

• When the internal space is completely filled, carefully level the clay so that no unevenness is felt on the walls.
• We leave the structure to dry.
• As soon as the clay has separated from the wooden walls of the barrel, remove the hoops and take out the tandoor.

• We install it on a pre-prepared foundation made of clay or concrete, having previously laid out a cushion of bricks with a hole and a passage for blowing.

• Let's start building a “thermal jacket” made of brick. In the second row from the bottom we leave a hole for ventilation. The lower rows will fit tightly to the tandoor, and the gaps formed at the top must be filled with sand, salt or clay.

• Thoroughly compact the sand or salt and coat finished building fireclay clay, and the tandoor is ready.

A tandoor made at the dacha with your own hands must be warmed up for 6 hours before use, lubricating the walls with cottonseed or sunflower oil. This treatment prevents the clay from sticking to the cakes.

If you don’t have clay or it’s difficult for you to cope with such a task, you can build a brick tandoor with your own hands or purchase a portable version.

happymodern.ru

Most city dwellers associate staying at the dacha with unity with nature, when an irresistible desire arises to sit by the fire in the open air and cook food over the fire, inhaling exciting aromas. In most cases, residents country houses prefer to use a grill or barbecue for cooking, which is widely used by residents middle zone. The eastern tandoor, less common among the European population, is in no way inferior to the listed devices and, on the contrary, allows you to prepare a lot of delicious dishes, the cooking technology of which involves the use only of an eastern fryer. The unique taste of homemade samsa, pita bread and oriental meat is a strong argument in favor of building a tandoor at your dacha with your own hands.

1. Strengthening the structure: reinforcing mortar, metal mesh and other techniques

Operating principle and design features of the tandoor

Before considering the construction of a tandoor oven, we advise you to familiarize yourself with the principle of operation and the main features of the traditional design, the performance of which has been tested for centuries:

• Initially, the tandoor was a clay cauldron located upside down and equipped with a hole in the upper part;
• There is also an additional hole at the bottom necessary for air supply;
• The outside of a kind of clay cauldron is lined with bricks, pouring sand, clay or salt into the space between the tandoor and the brickwork;
• These materials have low thermal conductivity, as a result of which a clay oven becomes an ideal accumulator of heat, which it absorbs from the fire and then slowly releases into the structure where food is cooked;
• In this regard, a uniformly high temperature is created inside the oven, allowing you to bake and fry delicacies in the complete absence of coals.

Features of modern construction: design and materials

Currently, few people comply with the traditional features of construction, significantly simplifying the manufacture of the structure.

Despite this, the tandoor, built in modern conditions, does not interfere with enjoying oriental delicacies homemade. The most common form of modern tandoors is considered to be a “well” or a jug, narrowed at the top, which prevents the outflow of heat and promotes uniform heating of the oven.

Since brick is used as the basis of the building, according to experts, its appearance does not play a special role, and in this regard, they suggest choosing any red heat-resistant brick, even one that has already been used, for making a tandoor.

And to make the work easier, you can use a factory-made oven mixture based on red clay to prepare the solution. The solution prepared using the specified mixture is resistant to high temperatures, dries quickly and, due to its high plasticity, does not form cracks.

DIY tandoor: preparatory work

Before you build a brick tandoor, you need to decide on the territory on which the structure will be located. According to safety regulations, it must be located at a distance of at least 3 meters from trees and outbuildings. It is desirable that the groundwater level be as low as possible and the soil dry.

The selected area, the length and width of which often do not exceed 1.2-1.5 m, is carefully leveled and covered with a layer of sand equal to at least 20 cm. At the same time, it is necessary to organize a small recess necessary for the blower, the role of which will be successfully handled by asbestos cement pipe. Those who are afraid of the harmful effects of asbestos can replace the asbestos-cement pipe with a metal one.

Sequence of work: base and walls of the structure

The next stage of construction involves laying out a platform consisting of three rows of white sand-lime brick. In the process of arranging it, there is no need to use concrete mortar, since it will crack in any case under the influence of excessively high temperatures.

In the future, you need to start arranging the walls.

To install them, you will need a red heat-resistant brick, placed on the end, with which you will create a circle of the required diameter. In this case, it is 40 cm and consists of 19 bricks.

For greater accuracy, you can use a round template. In total, the design of the tandoor, the photo of which is presented below, involves the installation of three rows of bricks installed in a similar way, which in total took 57 bricks.

To increase the strength of the structure, the rows are leveled and then tied with wire. As a result, the height of the brick walls of the tandoor, the video confirms this, is 75 cm.

On the land, which is still used by many peoples, using it to prepare their national dishes. The simplicity of its construction and functionality is amazing. Therefore, if you want to make a tandoor with your own hands, our master class will help you with this.

Preparation for work, necessary materials and tools

To build a tandoor you will need the following consumables:

Name of consumables and construction materials	Quantity	Price, y. e.
Sand and gravel	150 kg	10
Cement grade M400	50 kg	6,2
Mesh for masonry with a cell of 5 cm (for an area of ​​1 sq. m)	2 pcs.	3
Fireproof (fireclay brick)	50 pcs.	30
Asbestos fiber	5 kg	6
Water-based, acrylic, fire-resistant paint	1 l	5
Fireproof masonry mixture	20 kg	4
Fiberglass reinforcement Ø 6 mm	15 m	3
Steel wire Ø 3 mm (the main requirement for it is that it should bend easily when twisting is formed)	15 m	5,8
Total		73

To work you will need the following tool:

• container for mixing construction mixtures (concrete, mortar, facing mixture);
• plastering rule;
• spatula (width 12 cm);
• paint brush (width 10 cm);
• grinder with diamond cutting wheel for ceramics.

Making a foundation for a tandoor

Despite the fact that the tandoor is a lightweight stove structure, it will be installed in the open air, therefore, a solid foundation is needed for it.

First, determine the type of soil; if you have heaving, heavy (clayey, loamy or lowland) soils, then they need to cast a reinforced foundation. A columnar foundation will solve this problem. If the soil is light (sandy loam, sand or soddy-podzolic), then you can simply cast a monolithic concrete slab.

The base of a standard tandoor is 100x100 cm, the thickness of the monolithic foundation slab for such a structure is 10 cm. We select soil along its perimeter to a depth of 15 cm, and in the corners of the slab we use a drill to make recesses to a depth of at least 70 cm and a diameter of 12-15 cm.

We reinforce the resulting holes (as a reinforcement rod we recommend fiberglass reinforcement with a diameter of 6 mm, connected by a quadrangle), and fill it with concrete. Concrete is prepared in a ratio of 3:1:1 - for three parts of sand, take one part of gravel (with a fraction diameter of no more than 1 cm) and one part of cement of a grade not lower than PC 400. The consistency of the batch should resemble thick sour cream (more liquid forms porous formations , and a thicker one will not fill all the voids).

We fill the recesses 5 cm above the level of the bottom of the pit. This can be done using formwork 5 cm high, laid on the bottom. To simplify the installation of formwork, you can use container tape, rolling it into a ring or any similar material.

After this, we pour sand onto the bottom of the pit, which will act as a damper cushion. The height of the sand layer should not be higher than the formwork of the recesses. Then we spill the sand generously with water so that there are no cavities in it, and lay the formwork for the monolithic slab on top.

As formwork we will use a 15 cm wide edged roofing board (10 cm in the ground and 5 cm above the ground). We lay a reinforcing mesh on the sand cushion (ideally, if you secure it 5 cm from the level of the sand cushion). Be sure to level everything using a level and then fill it with concrete.

Concrete sets for at least 72 hours, during which time we will prepare the rule and bricks of a certain shape.

Laying the tandoor base

As the main building material For the tandoor we will use fireproof (fireclay) bricks. It is dense enough not to absorb moisture during temperature changes, and, as a result, practically does not collapse under the influence of seasonal temperature fluctuations.

The base of the tandoor is a circle; to form it, we draw a circle according to the pattern (diameter 75 cm). Then we lay out the bricks, numbering them in order so as not to get confused, and using a cutting wheel we carefully cut off all the excess from each brick.

We lay roofing felt on the concrete base to waterproof it from groundwater.

As a connecting solution, we will use a refractory oven mixture for fireclay bricks (sold in any specialized store). The usual clay-sand mixture cannot be used because it:

• quickly cracks due to temperature changes;
• does not form a rigid adhesion with fireclay bricks.

Mix the mixture thoroughly and then apply it to the roofing material using a spatula. We lay scraps of bricks on top of the mixture, according to their numbering.

Making “rules” for tandoor

Now we make a rule for laying walls, as indicated in the photo above. According to tradition, the width of the base of the tandoor should be equal to its height, while the neck should be 1/3 smaller than the base.

Therefore, we collect the following size rule:

• pole height - 1 m;
• base length 30 cm, second level 25 cm and third level 20 cm;
• step between guides 25 cm;
• a piece of plywood was used as a pattern for the vertical wall (you can use a bed slats on which the mattress is placed).

Raising the walls of the tandoor

All bricks are laid upright. Therefore, the strength of the installation of the first row is very important for the entire work.

We place the bricks on the base of the tandoor, place the inner edge closely, and coat the seam with mortar.

After the first row is laid out, we tighten it with steel wire. We twist its ends and hide them in the seam between the bricks (the wire will remain on the tandoor).

We lay out the second row in the same way. However, starting from the second row, the bricks will have to be cut (every other) into a wedge.

At the same time, we also lay the inner end faces as tightly as possible, and carefully coat the outer edges with the solution.

After the third row has been laid out, we begin to plaster the tandoor with the stove mixture.

The total layer of plaster on top of the tandoor must be at least 10 mm. We form the upper edge in the form of a roller.

After the layer of solution has dried (at this time the tandoor should be covered with cellophane film from the rain and shaded so that it does not dry out from direct sunlight), we cover it with acrylic fireproof paint, although in the East it is customary to whitewash the tandoor.

Once the solution has completely dried (no earlier than 72 hours), the interior of the tandoor is cleaned of build-up, dirt, etc. - it is best to do this with a hard broom.

The tandoor is ready. You can fry flatbreads and serve them to your guests.

Unlike those that have become traditional for country house barbecue fires and barbecues, a tandoor made with your own hands from brick allows you to additionally bake flatbreads, boil water or cook pilaf in a cauldron without additional equipment. It has the shape of a cylinder, ideally a barrel or large jug.

The main advantage is the high efficiency of 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 fireplace to gain a sufficient rating, like that of a barbecue grill and a barbecue grill.

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

Depending on qualification home handyman and the presence of power tools 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 an outdoor fireplace is to prepare dishes during a reception or family vacation in a country area. However, the tandoor is quite suitable for regularly baking bread/cakes, preparing large meals, side dishes, and 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 the assortment of dishes:

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

If necessary, you can boil water for tea in a large-format saucepan on this fireplace.

Temperature

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

Initially, an earthen tandoor looked like a pit in which firewood turned into coals, and the wind could not blow out the flames. Then the walls began to be made of clay, which turns into ceramics when fired at high temperatures.

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

Dimensions external and internal

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

• ease of maintenance - firewood and food are loaded inside, and the ash is removed out through the same neck;
• dimensions - the standard for a tandoor is 1 - 1.5 m in height, 1 m in diameter in the middle part of the barrel and a hatch 0.4 - 0.6 m in 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 a blower from below, and operation by a chimney on the side and an ash chamber under the grate (only for ground-based tandoor structures). The neck is sealed against bad weather with a sealed lid.

Even with occasional use of the fireplace, the brick is exposed to extreme temperatures. Therefore, it is better to use refractory fireclay, and make the outer structure from 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 significant 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 which, the internal walls of the structure are necessarily coated with clay. It is also better to plaster the outside of the tandoor with clay and fill the space between the decorative outer masonry and fire-resistant 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 fireplace, and the structure is equipped with a weather canopy.

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

• soil extraction - the topsoil layer is removed entirely (usually 0.4 - 0.6 m deep), can be used in landscape design or in beds, ideally it is better to dig a pit 20 cm larger around the perimeter of the outer masonry to a depth of 0.6 m;
• separating layer - the bottom of the pit is lined with geotextiles, which prevents mutual mixing of the soil with non-metallic material poured on top of it;
• the underlying layer is a “foundation cushion” made of a layer of crushed stone with a fraction of 5–20 mm, each 10–15 cm layer is compacted using a manual tamper 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 are laid in one layer with an overlap of 10 cm along the edges of the sheets;
• reinforcement - since the structure is mounted on a shallow foundation and has a large weight, two lattice reinforcing belts made of bars of periodic section (“corrugated”) with a diameter of 6 mm, a cell of 20 x 20 cm should be used;
• concreting - layer thickness 8 - 15 cm depending on the budget, the formwork should be 10 cm higher than the surface of the concrete so that the structural material does not spill over the edge when compacting the depth with a vibrator or a piece of reinforcement;
• care of concrete - the surface is covered with a plastic film or sawdust/matting, periodically moistened with a watering can for at least two days.

Attention: To ensure a protective layer for the reinforcement, the bottom grille is laid on waterproofing, polymer or concrete pads height 2 – 4 cm. It is prohibited to use scraps of reinforcement and pieces of crushed stone.

If the external decorative masonry is designed in the form of a square, classic panel formwork is used on 4 sides. For masonry of a ring shape and a foundation under it of a similar configuration, the boards are not suitable. 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 a home craftsman makes is making a ring-shaped first row of tandoor for the following reasons:

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

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

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

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

Cylinder

The easiest way to make a tandoor is in the shape of a cylindrical well. However, with a diameter of 1 m, a whole brick with a spoon is unsuitable for this. It will be difficult to cover the inner surface with clay, which is later fired into ceramic. When doing masonry by pushing, twice as much material will be used, which is very expensive for the construction budget.

Therefore, a brick split in half or installed vertically with a spoon or poke is used. A cylindrical fireplace is easier to maintain, but retains heat less well.

Barrel

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

The arched shape of the vertical walls of the tandoor is considered 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 a rule.

For the 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 with abrasive angle grinders, such a design is quite accessible for self-production.

From halves

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

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

Attention: In this masonry option, it is easier to choose the size of the holes for the ash door, the vent hole and the chimney.

You can watch another video on the topic:

Vertical spoon

When using any brickwork made from edge-on bricks, it is recommended to use 4 full rows in the tandoor. This corresponds to 1.04 m in height; when choosing the “well” shape, the bricks are absolutely parallel to each other, the two lower rows of the “barrel” expand outward, the upper ones narrow inward.

These technologies require alignment drawings to ensure correct placement in internal space a grate, chimney and blower openings, an ash pan door, as in the bottom photo.

Vertical spoon is called masonry in? bricks on edge. This is a budget version of the tandoor, practically unsuitable for the cylindrical shape of the hearth. In a “barrel”, such masonry is strengthened due to the self-wedging 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 poke

For this technology step-by-step instruction has the form:

• trimming the ends of the bottom row - a wedge of 1 - 2 cm is cut off from one corner;
• installing bricks on edges close to each other - the last brick should jam the ring, so it should be cut to 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, the operations are similar to the previous ones, but in a mirror image. In principle, it is not necessary to cut the brick, laying the mortar with a wedge for each row. In this case, it is necessary to use a special device - a template.

Devices for ring laying

Before a novice mason makes a tandoor on his own, it is recommended to study devices that dramatically reduce the labor intensity of the work and improve the quality of masonry to a professional level. The main ones are:

The last device rotates freely in a circle, allowing you to control the geometry of the masonry at all its levels.

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

Reinforcement and coating

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

For a ground-based 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 the brickwork without leveling the mortar;
• after 5 – 7 minutes the 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

Filling the space between the main hearth and decorative masonry 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 following 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 service life, since the structure of the underground hearth is practically irreparable;
• the grate is not used here, the ash is removed through the top, a blower is absolutely necessary;
• external masonry of a square, ring or rectangular shape is not needed; these walls are replaced by the soil itself.

After coating and reinforcing the outer walls, all layers of clay mortar and concrete must dry within half a month. The clay is then fired for 3 – 8 hours. Ideally, when tapping the inside of the fireplace, a ringing sound should be heard.

Only after this can the pit be backfilled. Moreover, not with 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 at negative pressure, so in 90% of cases crushed stone is used. Non-metallic material is compacted using a manual tamper.

Attention: Waterproofing the tandoor from the outside is not necessary, since with intense heating it will collapse and create an unpleasant bitumen odor.

Decorating the hearth

Decorating the outer surface will allow you to make your own tandoor attractive when entertaining guests or to satisfy the aesthetic needs of family members. There is no need to decorate facing bricks, however, to reduce the construction budget, ordinary ceramic stone is often used.

Its surface can be coated in several ways:

1. coat with fireproof mortar and sink decorative natural stone of any size into it;
2. putty and cover with acrylic paint that is not afraid of moisture and ultraviolet radiation;
3. faced with tiles or porcelain stoneware.

There is no point in decorating a pit tandoor, since the structure is recessed into the ground by default.

To improve operating comfort, additional functions are used:

1. canopy – protection from precipitation;
2. countertop - cutting food;
3. washing – ensuring hygiene;
4. woodpile - storing fuel in close proximity to the fireplace;
5. ring with slots for placing skewers.

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

In order to build a tandoor on your site, it is not necessary to seek the services of a professional stove maker. But consultation with a specialist will not be superfluous.

The furnace structure can be built from bricks, clay and even from a barrel.

Preparing to build a tandoor

Making a furnace starts with choosing a project.

The owner compares the idea with the available resources, solves the problem, for what purpose he needs a device.

After this, it is determined whether the tandoor will be on a platform with wheels or in a mini version, which can be placed under a canopy, or even on a table.

Tools and materials

Do-it-yourself tandoor constructed using materials:

• bricks;
• fireclay clay;
• construction mixture;
• stone blocks;
• sheep wool;
• barrels (if created on its basis);
• metal sheet for the pallet;

• boards

Tools you will need:

• hacksaw for metal;
• Master OK;
• grinder with diamond wheel;
• trowel;
• electric drill;
• metal scissors.

Will come in handy scoop, wooden handle, kit skewers and brackets for them, lattice.

Important! Better fit kaolin or fireclay clay. Some stove makers recommend red. There is only one general condition: the mass must be mixed well, otherwise cracks are guaranteed.

How much does construction cost?

In total, you will have to spend from 5 to 30 thousand rubles. Compared to the price list of tandoor masters, whose prices sometimes reach up to 100 thousand, this seems like a savings.

You need to understand that an inexperienced master may not achieve an ideal result the first time.

In 90% of cases the tandoors of such owners crack already at the first use, and fireclay clay alone will be required for each alteration approximately one and a half thousand rubles.

Add to this the efforts that may not be successful.

How to build a tandoor with your own hands?

Construction of the tandoor is underway in several stages and varies depending on the type of material from which the device is made.

How to make the foundation yourself

For a tandoor you will need an empty platform with a raised platform (not clay!). Approximately crushed stone is poured onto it fifteen centimeter layer. The depth of the foundation will be 0.4 m, protrusion above the ground - 0.1 m. All this is covered with sheets of waterproofing material.

Attention! Distance from the tandoor to any buildings - not less than 15 m!

How to build a brick device, its installation

A stationary tandoor is placed on a dry stone platform, preferably with an elevation. Ceramic clay or white refractory bricks and stone blocks are suitable for constructing the device.

Construction begins from the foundation. A round hole is dug for it, with a radius 60-65 cm. A thick ( 20 cm) sand layer.

Then a stove is installed in the shape of an inverted jug or bowl. You can lay bricks horizontally or vertically.

Horizontal The masonry retains heat better, but it will take longer to tinker with it. On vertical you need less bricks, the building is erected much faster.

In order not to make a mistake with the dimensions, do it first masonry without mortar(the so-called order). In the right places, the brick is cut with a diamond wheel.

Important! Make sure to maintain the shape of the inverted vessel: tandoor widens at the bottom and narrows at the top. If this is neglected, the heat will not hold and the food will not cook properly.

Upon completion of work the inner surface is cleaned tandoor from adhering clay or building mixture. External seams are sealed with dry clay. Next, a layer of clay, mixed with finely chopped grass. The outer part, if desired, is covered with tiles or stone plates.

You might also be interested in:

How to make a unit from a wooden barrel

The most ordinary one is suitable for tandoor. two hundred liter barrel: metal, wood or even plastic. The main thing is that it is intact, without cracks, corrosion or patches. It is better if the hoops do not hold well, this will make the work much easier. The inside of a wooden vessel is impregnated with cottonseed oil (if it is not available, any vegetable oil) for approximately twelve hours.

The walls are leveled, then the body of the future tandoor is dried within a week under incandescent lamps.

After this, the wooden template is removed and the body is fired.

The design made of an iron barrel is the most budget option. How to install it?

At the iron barrel remove the bottom, cut through blower hole. The inside of the container is lined with brick, and the top is coated with building compound or clay.

Reference. Some stove makers are sure that insulation optional, others argue otherwise.

Can be used as an insulating layer foil covering. Cotton wool, as practice shows, greatly complicates the work; the brick “wanders” on it - it deviates from the given place, gets knocked down, and is difficult to fix in the desired position.

The vent is lined with brick in the shape of a trapezoid, with the narrower part facing inward.

Outside the iron tandoor can be do not cover with insulation.

According to the builders, this design reliably retains heat even without it.

If desired, to the device wheels are attached, on which it can be rolled, for example, into a gazebo.

Attention! It is permissible to move the tandoor only after the firewood has completely burned out!

Drying and initial firing of a homemade tandoor oven

The finished tandoor is dried for about a month and a half, then calcined on wood chips three times. Each burn lasts about four hours, the tandoor is heated as hot as possible. Small wood chips and paper are suitable for the first time, for subsequent times - firewood.

Important! Make sure that The blower cover fits tightly to the hole. Brick is often used for it, which, with the help of diamond wheel adjusted to the size of the blower.

First, paper or a handful of coal is set on fire, then wood chips and small firewood are added until the temperature reaches thousand degrees. Using the blower cover, you can increase or, conversely, decrease the heat.

Possible problems during construction

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It seems that building a tandoor with your own hands is not fraught with difficulties. But this impression is deceptive.

Masonry for tandoor should be perfectly flat and smooth. To achieve this, you need a properly constructed drawing and diagram.

If you are an inexperienced stove maker, your tandoor will most likely crack. This is due to various factors:

• failure to comply with proportions when mixing clay;
• poor quality building mixture;
• insufficient mixing.

Suitable for holding bricks together red or fireclay clay, liquid glass is added to it. You can add to the construction mixture Terracotta glue, this will give the product strength.

A tandoor is a Turkish outdoor oven with a rounded shape, the main purpose of which is to prepare dishes by baking them. You can bake bread, flatbreads, cook meat and other equally delicious dishes in it. In this article we will look at the stages of building a tandoor oven with our own hands from brick. Historically, the tandoor oven was made of clay and was a portable hearth that nomadic tribes took on campaigns. But over time, with the advent of settled tribes, the stove took on more powerful dimensions with stationary placement.

Today they come in two types, stationary and portable, the construction of which is mainly made of brickwork with clay mortar. The stationary type of tandoor is divided into two subtypes: pit and above-ground, the construction of which is carried out using underground and above-ground methods. Having your own home, you can build a tandoor in your yard, although this is not an easy task. In order to understand how to make a tandoor from brick with your own hands, you need to understand the principle and structure of the stove.

A tandoor is a clay vessel (or made of brickwork) with a shape rounded at the top, like a jug.

Tandoor device:

• At the bottom of the structure there is a blower, which provides traction during the combustion process. The fuel can be firewood, coal, brushwood. There is a hole at the top through which fuel is added and dishes are installed.
• The clay vessel is lined with a brick frame on the outside, and in between them there is a layer of heat-insulating material, for long-term heat preservation, which is sand, clay, salt and others.

Principle of operation:

• The heat released during the combustion of fuel is accumulated, the walls of the oven are heated to a temperature of 250–400 degrees, which makes it possible to cook food, for example, flatbreads, directly on the walls of the oven. The oven is in working condition for three to four hours, since the temperature conditions will remain the same throughout this time. This time is enough to prepare two dishes.
• Thanks to the design of the stove, the accumulated heat does not escape outside, but remains inside it, being evenly distributed. Which allows you to cook delicious, unique food. To ensure uniform frying of food, the oven opening can be covered with a lid.
• For convenience in cooking, a special grill is used, but which can be used not only for meat, but also for other equally tasty products.
• The disadvantage of the tandoor is that the removal of ash residues must be carried out through the upper hole.

Due to the tightness of the structure and maintaining a uniform temperature throughout the entire cooking process, drying out of the products does not occur. Shish kebab made in such ovens is much tastier than cooked on a barbecue or grill.

Construction of a tandoor oven with your own hands from brick

Like any construction process, the construction of a brick tandoor consists of several stages. It is recommended to produce it during the warm period of the year, since the masonry mortar retains its functions and structure only at above-zero temperatures.
How to build a stove, main steps.

Project

The first step is to create a project for building a furnace. It includes:

• The choice of location is carried out according to the following criteria:
• the area should have the lowest humidity;
• the location of the stove should be away from the house and garden plantings;
• the place should not be on a hill;

Having chosen the appropriate option, the selected place must be removed and well leveled.

• Choosing the type of tandoor, which can be horizontal or vertical.
• Drawing up a drawing of the planned furnace and the foundation for it, indicating all the parameters.
• According to the drawings, a preliminary calculation of the required building materials is made.
• Drawings are necessary not only for preparing the material, but also for preliminary calculation of the cost of building a tandoor.

Preparation

The next stage is the preparation of materials and tools needed during the construction process. To build a brick tandoor with your own hands you will need the following materials:

• fireclay refractory bricks, the quantity of which depends on the size of the furnace, on average up to 1 thousand pieces;
• for different mortar compositions, you need fireclay clay, sand, crushed stone and cement.

Required equipment:

• lattice or reinforcement necessary for pouring the foundation;
• a piece of asbestos pipe, which is necessary to make a blower;
• wooden blanks for assembling a template according to which the walls will be laid. Without a template, it is almost impossible to make a circle of the correct shape and the upper arch;
• a shovel, trowel, and level are necessary throughout the entire construction process.

Foundation

The third stage is the construction of the foundation for the tandoor. It is necessary for the stability of the furnace. The type of foundation depends on the soil on which the tandoor is planned to be built. If the soil is clayey, the foundation will need to be reinforced and it is best to use a columnar one. For sandy soil, it will be enough to cast a monolithic slab.

Foundation pouring technology:

• A hole is dug, the diameter of which should be slightly larger than the size of the future furnace.
• The depth of the hole must be dug taking into account the laying of the sand cushion and the thickness of the poured slab, on average it is 15–20 cm.
• Having leveled the bottom of the hole, it is filled up sand cushion, 10 cm thick and compacts well.

• A reinforcement grid is laid on top of the sand and filled with concrete mortar; to strengthen the foundation, a layer of crushed stone can be poured before laying the reinforcement; it should also be compacted.

• In order for the foundation to rise above ground level, formwork is made, with its exposure to the surface by an average of 10–15 cm. This arrangement of the foundation prevents the masonry from being washed away by rainfall.
• After pouring the solution, the surface must be well leveled and checked with a building level.

Foundation solution:

• 3 parts sand
• 1/3rd part of gravel (fraction size no more than 1 cm);
• 1/3 cement.

After kneading these components, the consistency should be like thick sour cream.

Setting time for concrete is 72 hours. It takes at least 7–10 days for it to dry completely.

Important! During the drying process of concrete in the summer, the surface must be moistened to prevent the appearance of cracks and chips.

Base

Let's move on to the construction of the tandoor. The first thing that needs to be done is the base of the furnace, for the laying of which special bricks are used. It has great endurance to elevated temperatures and does not absorb moisture, and due to its dense structure it can withstand heavy loads. The advantages of fireclay bricks also include its resistance to temperature changes, making it ideal for the construction of outdoor kilns.

Before laying fireclay bricks on a concrete foundation, it is necessary to lay a waterproofing layer, which can be a sheet of roofing material.

The base is made in the shape of a circle. Therefore, you first need to use a special pattern to draw the boundaries of the circle.

The bricks are laid out in order, and at the end of the laying, unnecessary parts and corners are cut off using a cutting wheel, forming a round, even base.

Walls

The construction of brick walls is the most critical stage in the construction of a furnace.

Brick wall laying technology:

• Before starting work, it is necessary to assemble a wooden template, with the help of which the correct shape of the furnace circumference will be adjusted.
• The laying of bricks begins at the base of the furnace, which are installed on their end in a vertical position.

• The masonry is held together with kiln mortar, the base of which is fireclay clay, quartz sand and plasticizer. In order for all the elements of the structure to adhere tightly to each other, a large amount of solution is needed.
• Having laid the first row, a small gap is left for the future blower; to do this, we insert an asbestos pipe in which it will be necessary to install a valve to adjust the draft.
• For a stove whose height is 1.2 meters, it is enough to lay out 4 rows of bricks (with the condition of vertical laying).
• Each row, after laying them, is tied together with wire, the ends of which must be hidden in one of the seams.
• The last row of bricks is laid at a certain slope, inside the furnace, forming its neck. To do this, it is recommended to trim the brick using a grinder.

Finishing

Finishing work is the last stage of construction. This includes coating the inner surface of the oven with clay mortar, and finishing the outside with natural stone.

The clay coating layer on the inner surface must be at least 10 cm. The upper edge is made in the form of a roller.

After finishing the coating process, the structure must be allowed to dry thoroughly. To protect the structure from external factors environment, such as rain or sun rays, it is recommended to cover the structure with cellophane for this period.

Exterior finishing can be done different ways, for better heat retention, a square brick frame is built outside the structure, and the gaps between the outer surface of the stove and the frame are filled with clay mortar. This method not only serves as a heat insulator, but also gives the stove an aesthetic appearance. A roof is not provided for the tandoor, since when the fuel burns, the fire rises high above the boundaries of the hole.

Since a tandoor cannot have a roof, a special iron lid of any shape is made to fit the size of its opening. It not only prevents debris and sediment from entering, but also promotes uniform heat distribution during cooking.

Kiln firing

After the construction and drying of the kiln is completed, it must be fired before use. The firing process is carried out gradually. The first firing is performed with a small amount of brushwood to warm up and finally dry the solution.

The next two firings are performed over a longer period, at a higher temperature.

After three firings, the structure can be used.

Features when using the oven

The rules for using a tandoor are simple, the main thing is caution and lack of haste.

• When lighting the stove for the first time, it is recommended to raise the temperature gradually. To do this, dry firewood is placed in the oven, accounting for two-thirds of the entire structure. They should be ignited through a blower.
• Cooking products are loaded after complete combustion of fuel. Having evenly distributed the coals along the bottom of the tandoor, you can start cooking. One ignition is enough to prepare two dishes.

• Checking the readiness of the stove is done by running a stick along the inner surface of the stove; if the soot on it disappears and the wall is clean, the stove is ready for use.
• In the case of preparing flat cakes, the walls of the oven must first be cleaned of soot and ash accumulated from previous kindlings. It is in such ovens that the famous Uzbek flatbreads are baked.
• The degree of readiness can be adjusted using a blower.
• After finishing cooking, in order to cool the tandoor as quickly as possible, under no circumstances should you pour water on the walls, as large cracks will appear. The tandoor must cool down on its own.

To summarize the above, we can answer the question of how to make a tandoor from brick at home. The construction process is divided into several stages, each of which has its own nuances. The main stage is the laying of walls, which requires a responsible approach and fulfillment of all necessary requirements. The final shape of the furnace should be in the shape of a dome. By fulfilling all the requirements and listening to the recommendations of experts, the tandoor oven will last for a long time.

In addition to the article, we recommend watching a video on making a brick tandoor with your own hands: