Tandoor from 200 liter metal barrel with your own hands
What is a tandoor? It is a brazier or a stove of a special jug-shaped structure, characterized by a particularly high heat capacity with a fairly low fuel consumption (wood), which is important in those places where there is bare steppe all around and forests are very rare. The tandoor is used by the peoples of Asia mainly for cooking, as well as heating living spaces. Tandoors are both stationary and portable.
The design of this brazier is quite simple - it is basically a large clay jug with a hole at the very bottom for air access, and a lid on top, mostly made of wood.
Materials:
- metal barrel 200 l
- fire brick
- clay
- sand
- tray (for collecting fat)
- fittings
- board 25-30 mm
- wooden stalk
Tools:
- Bulgarian
- metal scissors
- trowel
- Master OK
- putty knife
- drill
The process of creating a tandoor from a 200 liter barrel
First of all, the author selected a suitable metal barrel and cut out its end wall where the filler neck was located, and also immediately supplied fire-resistant bricks. The author washed the container using a sink high pressure.
After which he began the laying, having previously cut a hatch in the lower part with a grinder - it will serve to supply fresh air to the combustion zone. Next, the walls of the barrel are lined with refractory bricks, the laying is carried out strictly on clay mortar. A grinder gives the brick the required shape.
Continues laying.
And now the masonry is finished.
For the convenience of closing the lower vent, the master, using a grinder, cut off the edges of the brick at an angle and drilled a hole in the center to install a convenient handle, this is what he came up with.
So this is what it will look like directly in the tandoor.
After which the master made a lid from a 30 mm board, and here it is.
Bottom view of the lid.
Well, in this simple way the author made himself a tandoor, and the most important thing is that all the materials used are available. The whole process is also quite simple and straightforward, anyone can do it. Now at the master’s dacha, Eastern cuisine is always prepared on weekends, and barbecue from the tandoor is much tastier.
Thank you for your attention!
Source: www.samodelkindrug.ru
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A tandoor is a jug-shaped stove with a high heat capacity and low fuel consumption (wood), which makes it simply irreplaceable in the steppe. Pilaf, shurpa, shish kebab, lavash - all these dishes cannot be imagined without the use of a tandoor. There are several types of such stoves, some of which can even be made at home. In this article we will look at two ways to make a tandoor from a 200-liter metal barrel.
Before you start making a tandoor from 200- liter barrel A number of tools and materials should be prepared.
Required tools and materials
To create the presented type of tandoor, you will need the following materials:
- 200-liter metal barrel;
- refractory brick;
- sand;
- clay;
- water;
- tray (necessary for collecting fat);
- fittings;
- board thickness from 25 to 30 mm;
- wood stalk.
The following tools will be required:
- Bulgarian;
- scissors for cutting metal;
- Master OK;
- putty knife;
- trowel;
- drill.
Making tandoor
Having selected the presented materials and tools, you can proceed directly to the manufacture of the furnace:
- Clean the barrel using a pressure washer.
- It is necessary to take a 200-liter metal barrel and cut out the end wall from it where the filler neck was placed.
- At the bottom of the barrel, using a grinder, a hatch is cut - it is necessary to supply fresh air to the combustion area.
- The walls of the barrel are lined with refractory bricks. The laying must be done using clay mortar, in a continuous thick layer. It can be purchased at finished form(for example, Weber Vetonit ML Savi) or create it yourself. Proportions: fireclay clay - 1 part, ordinary clay - 1 part, sand - 4 parts. Mixtures on cement based are not suitable because they are less resistant to elevated temperatures. This may cause the oven walls to crack during use.
- Using a grinder, the brick is given the required shape. The laying is carried out to the top of the barrel. The laying is carried out in a quarter of a brick; during its execution, make sure that you do not accidentally block the hole for the blower.
- To avoid problems with closing the lower vent, you need to use a grinder to cut the edges of the brick at an angle. After this, you should attach it to the brick wooden handle, to do this, a recess is drilled in the center of the brick, and the handle is placed on the clay mortar. You can use a cast iron blower door with a steel damper, but it will be less airtight.
- A tray for collecting fat is being installed. The pallet is a cauldron small sizes, which is attached to a metal crossbar and suspended inside the tandoor. For fastening the tray inside the oven, in brickwork you will need to make slits.
- Next, a wooden lid is made for the tandoor. To create it you will need wooden boards 30 millimeters thick. The lid is two-layer, the diameter of the bottom layer is approximately half the size of the top.
After making the stove, you should think about its installation. Since the stove is stationary, it must be installed on a foundation. It should be shallow, about 20 centimeters. In this case, the diameter of the hole in the ground should be slightly larger than the diameter of the stove, approximately 15-20 centimeters. To make a foundation, you need to pour a sand cushion at the bottom of the hole, and lay a reinforcing mesh on top. A formwork 10-15 centimeters high is created and filled with concrete.
Second way
There are more easy way making a tandoor from a barrel:
- A piece of large-diameter iron pipe is installed inside the barrel, clearly in the center.
- The remaining space between the walls of the barrel and the pipe must be filled with expanded clay, slag or broken refractory bricks.
The disadvantage of this method of making a tandoor is that the temperature inside the barrel is much lower than when using a ceramic tandoor.
By following all the technology for creating a tandoor from a 200-liter barrel, you can create an ideal oven for cooking Eastern and Asian cuisine in the shortest possible time.
Despite all the benefits that civilization gives us, namely gas and electricity, food that is cooked using firewood or coals turns out much tastier. For this reason, lovers of homemade pilaf, shurpa, lavash and shish kebab strive to have comfortable jug-shaped clay ovens, which are characterized by high heat capacity and low wood consumption. They are also called tandoor. Anyone can make such a design in their own country house. You will learn how to make a tandoor from a barrel with your own hands from this article.
Getting to know the device
According to experts, since ancient times in Central Asia, craftsmen have used kaolin clay to make tandoor. It has been observed that properly prepared clay is more flexible. For this reason, it was soaked in water and left there for several days to swell. In order to make the furnace structure more durable in clay mixture additionally added sheep or camel hair. The soaked and mixed composition was kneaded with feet for a long time until it became soft and homogeneous. The consistency of the clay should have been like soft plasticine. Only after this was it considered ready for use. The tandoor itself was built from molded clay bricks, the thickness of which was 50 mm. Before construction, they were dried in the sun for a long time.
Tandoors can be round or square in shape. The first option is considered classic. However, due to the fact that many craftsmen had difficulties making stoves of the correct cylindrical shape, it was invented Alternative option, namely square tandoors. However, already during operation we noticed that round and square structures are different temperature conditions. According to experts, rounded shapes are preferable. Therefore, the home craftsman can be advised to use an available ready-made cylinder. Judging by numerous reviews, tandoor from a barrel can be quite good. Its capacity can be 100, 150 and 200 liters. We will tell you further how to make a tandoor from a 200-liter barrel with your own hands.
Consumables
For those who are interested in how to make a tandoor from a barrel, experts advise acquiring the following:
- Metal 200-liter barrel. It is desirable that it be made of a material that is not susceptible to corrosion.
- Fire brick.
- Sand.
- Clay.
- Water.
- Pallet. In the future it will be used to collect fat.
- Fittings.
- With a board. Its thickness can vary between 2.5-3 cm.
- Wooden handle.
Tools
Those who want to make a tandoor from a barrel with their own hands will have to work as follows:
- Angular grinder(Bulgarian). It is equipped with cutting discs.
- Mastercom.
- With a spatula.
- Trowel.
- An electric drill.
Where to begin?
After preparing all the necessary Supplies and tools you can get to work. The first step is to prepare the barrel. First it is cleaned. To do this, experienced craftsmen recommend using a high-pressure washer. Next, the end wall for the filler neck is cut out of the barrel using a grinder. Then at the bottom you need to use the same grinder to cut a hatch for blowing, through which the air will be fed into the container. Fresh air.
Progress
At this stage, the inside of the barrel is lined with refractory bricks. Masonry is carried out on clay solution. Experts advise using a continuous thick layer. You can buy it already ready mixture. For example, "Weber Vetonit ML Savi". However, many home craftsmen make clay solutions themselves. To make tandoor from a barrel, it is advisable to use a mixture prepared in the following proportion: 1:1:4 (fireclay clay, regular, sand).
Cement mixture undesirable because it is less resistant to elevated temperatures. Otherwise, cracks will form in the tandoor from the barrel after kindling. You need to cover the brick to the very top. In this case, it is necessary to ensure that the air vent hole remains unblocked. The protruding edges of the brick are carefully cut off with a grinder. Judging by the reviews, there are cases that after masonry has been completed, the vent closes with difficulty or completely. To fix this in a brick that will be used as a door, you need to cut the edges at an angle and equip it with a wooden handle.
It's easy to do. It is enough to drill a hole in the center of the brick, in which there will be a handle in clay mortar. You can also equip a tandoor made from a barrel with a cast iron door, for which a steel damper is provided. But according to the experts, compared to an improvised door made of refractory brick, a cast iron door is less airtight.
Final stage
At the very end, the tandoor should be equipped with a tray in which the fat will be collected. This tray is a small pot. It is suspended on a metal crossbar inside the oven. To be able to install the crossbar, it is necessary to make special slots under it in the masonry.
Then you need to make a tandoor wooden cover. The home craftsman will need several boards 3 cm thick. The lid should have two layers. The lower one will have a diameter two times smaller than the upper one.
Installation
After the tandoor from a 200-liter barrel is ready, it should be installed. Because the this design stationary, it is better to place it on a foundation. It is not necessary that the depth of the foundation be large, 20 cm is enough. It is important that its diameter is slightly larger (15 cm) than the diameter of the tandoor. To prepare the foundation, you first need to select on the site appropriate place. Then they dig a hole, the bottom of which is lined with a cushion of sand. Stacked on top reinforcement mesh. Then formwork is made from the boards. It is desirable that its height be at least 10 cm. Now you can pour ordinary cement mortar into the hole.
Furnace test
Before starting to operate the tandoor, experienced craftsmen recommend calcining it first. The interior of the structure is thoroughly lubricated vegetable oil. Then paper and some wood chips are placed in the oven. Initial heating should be done over low heat. If this recommendation is ignored, then most likely the clay layer will noticeably crack. You need to increase the temperature gradually, adding coal or firewood to the tandoor in small portions, controlling the height of the flame. If firing is performed correctly, the clay will have the properties of ceramics. The whole process will take the home craftsman at least 6 hours. After completing these steps, the tandoor is considered ready for use.
Tandoor is an oriental stove for cooking various dishes. Making a tandoor from a barrel with your own hands is not difficult. The design has round shape and is installed directly on the ground, without preliminary preparation.
Making a tandoor from a barrel
An Asian stove can be made from various materials. Tandoor from a barrel is the most simple option in production.
Collapse
A tandoor is a structure that does not have a chimney. This is a stove in the shape of a jug that is turned upside down. The barrel is used as a template, which is finished with brick or clay inside.
The tandoor device includes the following components:
- foundation;
- grate;
- blower;
- bricks;
- thermal filler;
- tandoor
Materials
To make a tandoor from 200l. DIY barrels, you will need the following materials:
- metal barrel;
- brick. Its quantity depends on how thick the walls are. Usually 50-80 pieces are required;
- sand;
- clay;
- water;
- fittings;
- board;
- kaolin;
- sheep's wool;
- vegetable oil.
Required Tools
To make a tandoor from a barrel, you will need the following tools:
- scissors for cutting metal;
- circular saw-grinder;
- electric drill;
- Master OK;
- trowel;
- putty knife.
Step-by-step manufacturing instructions
Making a tandoor from a 200 liter barrel with your own hands is not that difficult. Below is detailed instructions for its production.
The manufacturing sequence is as follows:
In order for the tandoor to work better, it needs to have a lid. It is recommended to make it from steel sheet 3 mm thick. A handle is made from a non-heating material, such as wood, on top of the lid. You can use various woods, but oak is most suitable. It is highly reliable and retains heat well. The top of the lid will need to be covered with a layer of thermal insulation. The handle should be attached at such a height as to prevent your hands from touching the surface.
After the oven is ready, it will need to be calcined three times for 2-3 hours. For firing, use wood chips or small firewood. The temperature in the oven is brought to maximum. Before ignition begins, the walls in the oven are lubricated with oil. Cottonseed oil is preferable, but sunflower oil will also work. A sheet of paper is placed in the opening of the fireplace. Over time, fuel is added until the temperature reaches 1000 degrees. Once all the wood is completely burned, there are 6 hours left to cook the food. The temperature can increase or decrease due to the blower.
Ready homemade tandoor from a barrel
Cover the tandoor with a lid during use.
Operating rules
A tandoor can only justify the money and effort invested in it when it is used correctly:
- It is necessary to choose the right fuel for homemade stove. It is not recommended to use for this coal. It creates intense heat that destroys the structure of the clay. Plaque and soot may form on the walls inside the oven, which has a nasty odor. It will no longer be possible to clean the fireplace.
- It is also not recommended to use compressed sawdust and charcoal from wood. They provide a high temperature when heated, and this is fraught with the formation of cracks in the walls of the tandoor and a violation of the cooking technique in this oven.
- It is better to use branches and leaves of trees that do not contain resin as fuel. The wood must be thoroughly dried before burning. This will prevent the appearance of creosote on the walls of the stove.
- Fuel must be loaded to 1/5 of the height of the stove. Until coals form, it is necessary to maintain active combustion. After this, you can partially cover the vent. This will allow the wood to burn long time. The required temperature will be maintained in the oven for several hours.
- It is recommended to cook dough products on outside oven and inside it. Dough for flatbreads is placed on the surface located inside. You can cook bread rolls on the surfaces outside the tandoor. Meat is cooked in a tandoor on a grill. It is recommended to attach a grate to the bottom of the firebox. And put a clay basin on it. Juice will drip onto it, which can be useful for making various dishes.
You can cook dishes in a tandoor in ordinary pans. They are placed in a steel basket, which is suspended on a wire:
An example of such a design
Conclusion
A self-made tandoor is a very convenient and useful device. It will not only decorate your summer cottage, but also allow you to cook delicious dishes. In a tandoor you can cook various dishes at the same time.
The cooking process is several times faster than over regular fire. So the tandoor will allow you to quickly set the table for a large number of guests. A Tadyr, created independently, will delight its owners for a long time with its practicality and functionality.
←Previous article Next article →In this publication, we will look at ways to build a tandoor at the dacha - an outdoor wood-burning stove made of oriental brick. Having studied this material, you can choose suitable option and perform simple construction works with your own hands.
Construction of a traditional tandoor
First, a few words about what tandoor is. This is an oven of an ancient design without a chimney, located outside and intended for cooking dishes and baking according to oriental recipes - flatbread, pita bread, samsa, and so on. What the structure of a stationary stove looks like is shown in the diagram.
What does a classic tandoor oven consist of:
- foundation – reinforced concrete slab;
- a clay firebox in the form of an amphora without a bottom, closed on top with a metal lid;
- bottom part and outer walls made of brick;
- between the inner and outer walls there is a filler made of heat-intensive building materials (sand, fine gravel);
- At the bottom of the firebox there is an iron grate and an ash chamber with a blower door.
The principle of operation of a tandoor is similar to a Russian stove: the flames of burning wood heat the thick walls, which retain heat for a long time. Due to this, after the fire has died down, homemade dishes from meat and flour are prepared: shashlik, kebab or flatbreads (according to old technology the dough sticks to the inner surface of the firebox).
Reference. Similar portable stoves industrially produced are commercially available. They have a grate (like a barbecue) and electric heating of the chamber.
Preparing building materials
To make the foundation and build the furnace, you will need the following materials:
- a ready-made ceramic vessel for burning a tandoor, resembling a pot without a bottom;
- ceramic brick, preferably solid;
- clay and sand for masonry mortar;
- grate and ash pan door;
- metal for making the lid;
- sand or fine gravel - to fill the gap between the walls;
- cement M400, reinforcement and crushed stone - for pouring the foundation.
Ready-made ceramic stove insert
Note. It is quite difficult to make the internal ceramic insert shown in the photo with your own hands. If you can’t find it on sale, you’ll have to build it a budget option tandoor with clay coating, as described below.
The amount of building materials depends on the size of the furnace, which is chosen arbitrarily. In order to correctly lay out the fuel chamber with convex walls, it is necessary to maintain the ratio of the diameters of the bottom part and the upper opening, as shown in the drawing.
If you plan to use the tandoor on weekends, then making a large structure is pointless. Feel free to reduce the dimensions indicated in the drawing by 1/3 or half. The finished insert - the amphora does not need to be covered with bricks in a circle; the body can be built square shape, which is what was done in the photo.
Reference. It is possible to build a stove made of fireclay bricks and refractory clay, but the price of construction will be noticeably more expensive.
A brick wall of any shape is built around the clay insert - round or square
Pouring the foundation
Since any brick oven is a heavy structure, it cannot be installed directly on the ground. Before making tandoor summer cottage, prepare concrete base according to step-by-step instructions:
According to the requirements for concreting foundations, loading a fresh foundation is allowed after 28 days. The formwork is removed earlier - after 5-7 days. For more details about pouring a foundation slab for a tandoor, watch the video:
Building a stove
To protect a homemade brick tandoor from moisture from the foundation side, cover concrete surface roofing felt folded in half, and then proceed to construction. The work order is as follows:
Advice. When adding sand to the solution, make sure that the sample does not begin to crack when squeezed into a cake - this is a sign of a thin solution.
To test the solution, make a cake
To give the firebox a convex shape, use wooden template, shown in the photo. It's easy to make from wooden planks, checking the angle of inclination of the support rail according to the drawing.
When laying inclined walls of a tandoor internal corners It is better to cut off the bricks. This makes it easier to work with the internal clay coating when the structure dries, which we will talk about later. The construction process is shown in more detail in the video:
Firebox finishing and ignition
According to ancient technology, the tandoor firebox should be coated with a solution of clay, sand and sheep wool, working as a reinforcing component. Worth applying now modern materials giving best result– fireproof clay “Mertel MP-18” and liquid glass.
The consistency of the mixture becomes thick
Finishing is carried out according to the following algorithm:
To obtain an even coating, you will need to apply several layers. Don’t try to make the surface perfectly flat; the main task is to ensure smoothness and remove flowability so that sand doesn’t get into the pita bread.
After the finishing layer has completely hardened, light the tandoor with a small amount of wood and heat it in a gentle mode, allowing the masonry to dry completely. To perform the coating procedure, watch the master’s video:
Budget tandoor options
One of the simplest ways to make a heat-intensive cooking stove is to use a 200-liter iron barrel as a frame. The base will be an old car wheel, partially dug into the ground, reinforced concrete foundation no need to build.
The manufacturing technology is simple:
IN certain conditions The tandoor is laid out of bricks without the use of mortar. The stones are placed “on the butt” in the shape of a semicircle and tied with wire. The procedure is as follows:
Advice. So that the solution adheres well to brick walls, moisten the latter generously with water from a spray bottle.
The finished tandoor must be ignited and heated several times. How to build the simplest and inexpensive option stoves, watch the video.
Conclusion
In fact, budget ways constructions allow you to create an imitation of a tandoor, since they differ in cylindrical or conical shape. As mentioned at the beginning of the article, a real Asian stove should have a firebox in the shape of an amphora or jug. If this cannot be achieved, you get a simple heat-intensive stove for cooking.
Design engineer with more than 8 years of experience in construction.
Graduated from Eastern Ukrainian National University them. Vladimir Dal with a degree in Electronics Industry Equipment in 2011.
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