From our material you will learn what a tandoor is, how to build a stationary modern tandoor from metal with your own hands, and how to install it correctly.
The tandoor is an oriental clay oven, its age is more than several thousand years, and it is still one of the most popular in the world. Such braziers are found not only in Central Asia and the Caucasus, but also in India, South America, Spain, the Maghreb, in a word, almost all over the world.
The material was prepared by the online store of quality tandoors Shelkoviyput.ru - the best products of the East for everyone.
Tandoor: how many bricks do you need?
What makes a good tandoor? It has the shape of a barrel with a round hole on top - skewers or cauldrons with food are loaded into it. Firewood is placed at the bottom of the oven. Cooking begins after they burn out and form coals. If the oven is lined correctly, by this point the walls will be hot enough to cook food for 2-3 hours. And you don't need more. At the same time, very little firewood is needed - this is a significant advantage of the tandoor over the traditional Russian stove.
It must be remembered that only a stationary oven can be built from brick. However, portable options are easier to buy than stationary ones, so you can easily find a tandoor for going outdoors.
As for the stationary one, it is built from refractory bricks; ordinary bricks will not work. How many bricks do you need? Depending on the size of the oven - from 350 to 1500 pieces. Not so much.
In addition to bricks, you need a binding solution, also special, made from fireclay (fireproof) clay, salt and water. Although you can take a ready-made masonry mixture for stoves - it also has the necessary characteristics.
A brick tandoor can be built both on the site and in the house, in the kitchen - if suitable conditions are created there. The main thing is that the platform for the stove is level and solid, so that there is no risk of turning the tandoor over or tilting it in any way.
DIY tandoor
The history of the tandoor is lost in the depths of time.
In the distant past, food was prepared in it, homes were heated with its help, and much more. As they say, you can cook forty dishes in a tandoor. Thanks to its shape, all the heat is evenly distributed throughout the internal space, which facilitates fast cooking. Nowadays, more and more people are buying portable tandoors. But some are made with their own hands in the yards and stationary. They claim that food cooked in this oven is much tastier and more aromatic than the same dish, but prepared using conventional methods on a gas or electric oven. I want to show you how to independently, step by step, make a tandoor with your own hands, in which you can easily cook both aromatic pilaf and juicy kebab.
So, let's begin. The first step is preparing the foundation. A small hole is dug in the ground. A cushion is poured from sand and small gravel. It is carefully compacted to avoid subsidence under the already erected structure. It is advisable to leave it for a couple of days so that the pillow “settles”. After this, a base is laid on it, on which the entire structure will be erected. For this, the author used ordinary paving slabs.
The entire structure will be built according to this drawing.
Next, some round shape is taken and installed on the foundation. With its help, it will be convenient for you to lay out the bricks in a circle. The brick must be fireproof. Leave room for the door to light the fire and lay it out. The bricks are coated with mortar. This is a mixture of fireclay clay + fireclay sand.
When laying bricks, each row is wrapped with wire so that the mortar adheres more tightly and the bricks do not move apart. The solution is still damp. Since the tandoor must have a certain design, i.e. its upper part should be narrowed, then you also narrow the last tier, making a slight slope towards the center of the structure. The outside is coated with the same solution. Next, light a fire inside to burn the clay. After this we leave it to dry further.
The next stage is installing the door at the bottom of the tandoor and covering it. A plaster mesh is placed on the tandoor, fireclay clay is added to the solution for greater viscosity, and the entire structure is coated with the resulting solution. Leave to dry. While the drying process is underway, the author decided to make some “parts” for his creation. Skewers are bought and a Christmas tree is welded from them for frying shish kebab. The main rod is screwed to the saute pan. It will serve to collect fat dripping from the kebab. The lid is being made. You can also install a mesh on the top to place a pan or cauldron on it. Next, firewood is placed in the tandoor, we wait until it burns out and we lower our kebab into the mouth. We enjoy the result obtained in the form of the finished product and the food obtained in it!
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Lay out a brick tandoor with your own hands
How to start building a stove? You immediately need to choose a place for it and prepare the foundation - it must be strong enough to support the weight of the finished structure. The diameter of the foundation is 15 cm larger than the diameter of the tandoor.
You can also build a mobile structure - on a steel base with wheels.
You will also need a special wooden template on which to lay out the walls. It is a flat block to which three more bars are nailed perpendicularly. The length of the top one is equal to the radius of the oven at the top, the bottom one – at the bottom, its length should be 15-20 centimeters longer. In the middle there is a longer block, equal to the radius of the tandoor at its widest part. A flexible wooden strip is nailed to three bars - the template is ready.
The standard height of a tandoor is 3 bricks placed upright on an edge. The first row is laid out on the base, in a circle, after which the structure is checked with a template and level. The first row is tied with wire so that the stove does not “lead”.
The second row is laid out in the same way. And special attention - to the last row, since it is in this part that the furnace will have the largest rounding. Before laying, the first brick of the third row is cut in the shape of a trapezoid on both sides. The remaining bricks are cut in the same way, but on one side.
Laying the third row is carried out slowly; after installing each brick, you need to let the mortar set a little. And be sure to check the correctness of the masonry with the template.
After the masonry is completed, the oven is coated with a thick layer of fireclay mortar on the outside. Coat with a spatula, from bottom to top. The last stage is to light a low fire in the oven and let it dry.
What is the secret of tandoor?
A clay roaster usually has the shape of a hemisphere and very thick walls. Operating temperature 250ºС - 400ºС. Clay gives off heat very slowly, and the semicircular shape does not let it out. Therefore, you can cook in a tandoor all day long. Products are placed in a hot oven and cooked due to the intense heat emanating from the walls, and not from burning fuel.
- Economical
- To fire a tandoor, little wood and coal are required. The operating temperature is maintained in it for up to 6-7 hours, so earthen braziers are often also used for heating rooms. By the way, the stove takes up little space, so it can be installed even in a tiny area without any problems.
- Healthy food
- Anything can be cooked in an oriental oven: shurpa soup, shish kebab, any meat, poultry, fish, kebab, stewed and grilled vegetables, pilaf, mushrooms, baked goods, as well as preparations for salads, sauces, seasonings and other homemade preserves. Food is cooked quickly and in its own juices, excess fat is rendered out. Thanks to this, all vitamins are preserved in the products to the maximum extent.
- Stove for lazy people
- Even a beginner can create a luxurious lunch in a tandoor. The main thing is to follow technology and keep track of time. Vegetables and mushrooms need 7 minutes to cook, fish - 15 minutes, chicken - half an hour, and leg of lamb - 40 minutes. Nothing burns or dries out, but it turns out surprisingly juicy, tender, rosy and aromatic. There is no need to constantly monitor the heat and sprinkle food with water.
In a stationary fryer you can get a large amount of very tasty and healthy food in a short time. You can use a tandoor, if it is installed under a canopy, in any weather, even in winter.
