In our material we will tell you how to make a tandoor from a barrel with your own hands, what it is and what is needed to set up a homemade tandoor.
There are many fans of Asian cuisine in our country. But the point is that to prepare the right oriental dishes you need the right oven and utensils. And if everything is more or less simple with a cauldron, then you will have to make a stove or tandoor. However, there is a fairly easy-to-make option - do-it-yourself tandoor from a barrel. To build it you will need a metal barrel, fireclay bricks, clay, water and sand, some boards and metal container to collect fat.
If you don’t have the time or desire, then you can simply buy a good, high-quality stove. A striking example is the Amphora tandoor, these models have proven themselves well and have affordable price and high quality.
What is tandoor and what are its advantages?
This is a special oven shaped like a jug with a narrowed neck. The thick clay walls of the tandoor heat up quickly and retain heat for a very long time. Therefore, you can heat the oven with very little wood, and you can cook in it for several hours. What to cook? Anything from pilaf and kebabs to flatbreads, which are laid out on the inner wall of the oven. At the same time, dishes in tandoor turn out surprisingly tasty and aromatic, and most importantly healthy. To prepare dishes in a tandoor, you do not need oil, there is no combustion, unlike a barbecue, the food is baked in own juice and has a unique taste. It is not surprising that connoisseurs of original oriental dishes want to build such a stove.
DIY tandoor from a 200 liter barrel
So, the basis of our tandoor oven is a 200-liter metal barrel. Of course, it is advisable to use new barrel, but if you don’t have one, a used one will do. Naturally, it needs to be washed thoroughly; a sink is well suited for this purpose. high pressure.
After this, the filler neck of the barrel is cut off. The bottom of the container is cut out rectangular hole- for the blower. That's it, the barrel is ready for further work.
As mentioned above, in order to make a tandoor from a 200-liter barrel with your own hands, you will need fireclay bricks. They line the inner walls of the tandoor in a circle. To ensure that the masonry is round, the brick is given the required shape using a grinder.
To make a tandoor with your own hands from a barrel, you will need a clay solution. Cement mortars are not suitable in principle; only clay is used, since only it can withstand high temperatures.
How to make a stationary tandoor with your own hands?
So, the barrel is prepared. Now you need to prepare a clay solution - there are ready-made ones on sale, designed for laying furnace fireboxes, they are perfect. When purchasing a mixture, you need to make sure that it is fireproof. You should not buy a solution with a cement binder, as they are less heat-resistant, which means that during operation of the stove its walls will crack.
The bottom of the barrel is laid out with a solution, a continuous thick layer.
Now you can start laying. It is done in a circle, a quarter of a brick. When performing masonry it is important not to block the hole for the blower.
After the masonry is completed to the top, the tandoor is almost ready. All that remains is to saw off one brick with a grinder, so that it fits well into the vent, but closes it tightly. You need to attach a handle made of wood to the brick; to do this, a recess is drilled in the center of the brick, and the handle is placed on the mortar.
Of course, you can use a cast iron door or a steel damper, but they will not provide the proper level of tightness.
A homemade tandoor made from a barrel can be equipped with a container for collecting fat - this is convenient, since when cooking food the fat will not flow onto the coals. The container is a small pot, which is suspended inside the oven on a metal crossbar. If you make such a device, in brickwork you need to make slots to attach the crossbar.
The tandoor from a 200 liter barrel is almost ready, all that remains is to make a lid for it. It is made from wooden planks 30 mm. The lid is two-layer, the bottom layer is approximately half smaller in diameter than the top.
Arranging the base of the tandoor
Since the stove is stationary, it must be installed on a foundation. It will be shallow, about 20 centimeters. The diameter of the hole in the ground should be greater than the diameter of the stove, by 15-20 cm. The foundation is constructed in a standard way: a sand cushion is poured into the bottom of the hole, and a reinforcing mesh is laid on top of it. Make formwork 10-15 cm high and pour concrete. After the concrete has hardened, you can install a stove on the foundation - the tandoor is ready for the first firing and further use.
Now you can hone your culinary skills and show them off to your friends, family and acquaintances - they will be delighted! Bon appetit!
Today, Asian cuisine is quite popular. The list of dishes includes the familiar pilaf, shurpa, shish kebab, and lavash. If you like to cook delicious oriental cuisine, then you cannot do without a tandoor.
A tandoor is a type of roaster or oven that has a special jug-shaped structure. The tandoor stands out because it has a high heat capacity and at the same time has very low fuel consumption - firewood. This is very important feature in cases of cooking in steppe areas, where wood is very difficult to obtain. In the peoples of Asia, the tandoor is used not only to prepare food, but also to heat homes. The tandoor can be stationary or portable.
This roaster has a very simple design. It is made in the form of a large clay jug with a hole in the bottom that provides air access. The top of the device is covered with a lid, usually wooden.
In order to make a tandoor, the author used the following set of materials:
metal barrel 200 l;
fire brick;
clay;
sand;
water;
fat collection tray;
fittings;
board 25–30 mm;
wood stalk.
Scroll necessary tools:
Bulgarian;
metal scissors;
trowel;
Master OK;
putty knife;
drill.
Step-by-step instructions - how to make a tandoor yourself
First of all, the author chose a suitable metal barrel. The end wall where the filler neck is located was cut out. Fire bricks were also prepared. The barrel should be washed thoroughly - for this the author used a high-pressure washer.
The next step was masonry. Previously, the author cut a hatch in the lower part - through it the combustion area will receive required air. Then the walls of the barrel should be lined using refractory bricks. Only clay mortar is used for masonry. Using a grinder, we give the brick the required shape.
The masonry is complete.
To make it convenient to close the lower vent, the craftsman used a grinder to cut the edges of the brick at an angle and drilled a hole in the center to install a handle.
After this, the author made a device that serves to collect fat and prevent it from falling on hot coals.
This is how it looks in the tandoor itself.
Using a 30 mm board, the master made a lid for the tandoor.
The tandoor was created in such a very simple way. It is important that they used available materials. The manufacturing process of this stove does not pose any difficulties for anyone who wants to make it. This way, the master will be able to prepare delicacies of oriental cuisine at the dacha on weekends, and barbecue from the tandoor has a special taste.
Do-it-yourself tandoor from a barrel video
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
Make a tandoor from 200 liter barrel It's not that difficult to do it yourself. Below is detailed instructions for its production.
The manufacturing sequence is as follows:
In order for the tandoor to work better, it needs to have a lid. It is recommended to make it from steel sheet 3 mm thick. On top of the lid there is a handle made of a non-heated material, for example, wood.. You can use various woods, but oak is most suitable. It is highly reliable and retains heat well. The top of the lid will need to be covered with a layer of thermal insulation. The handle should be attached at such a height as to prevent your hands from touching the surface.
After the oven is ready, it will need to be calcined three times for 2-3 hours. For firing, use wood chips or small firewood. The temperature in the oven is brought to maximum. Before ignition begins, the walls in the oven are lubricated with oil. Cottonseed oil is preferable, but sunflower oil will also work. A sheet of paper is placed in the opening of the fireplace. Over time, fuel is added until the temperature reaches 1000 degrees. Once all the wood is completely burned, there are 6 hours left to cook the food. The temperature can increase or decrease due to the blower.
Ready homemade tandoor from a barrel
Cover the tandoor with a lid during use.
Operating rules
A tandoor can only justify the money and effort invested in it when it is used correctly:
- It is necessary to choose the right fuel for homemade stove. It is not recommended to use 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 oven will maintain the required temperature 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 country cottage area, but will 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 Lately The question is becoming increasingly relevant: how to make a tandoor from a barrel with your own hands. He is especially interested in the owners of summer cottages
Despite all the achievements of civilization, humanity still likes the taste of food cooked on wood or coals more than food cooked on gas or electricity. Therefore, some summer residents, in order to simplify the preparation of many dishes, dream of having a convenient clay oven in their country house. Dishes cooked in the tandoor are distinguished by their juiciness, the appetizing aroma of the fire and the speed of cooking. Even baking beef in a tandoor will take only 40-50 minutes. Lamb and pork will be cooked in this miracle oven in half an hour. In addition, you can bake in it various products from dough: from ordinary flatbreads to pies with any filling.
It is best to start construction in the summer, since drying the clay body directly depends on the temperature environment. Optimal sizes structures: height 1-1.2 m, diameter of the lower part - 1 m, diameter of the upper part - 0.5-0.6 m.
How to make a tandoor with your own hands
From time immemorial, kaolin clay has been used to make tandoors in Central Asia. Dry clay was filled with water and allowed to swell for several days. Properly soaked clay has high plasticity. To reinforce and give strength to the structure when making a tandoor, a small amount of sheep or camel wool was added to it. The craftsmen kneaded the clay, soaked and mixed with wool, for several hours with their feet to make the composition soft and uniform. When the clay acquired the consistency of soft plasticine, bricks about 5 cm thick were formed from it. These bricks were dried in the sun for several days. Then tandoors were built from them.
The biggest difficulty in making a round oven is to maintain the correct cylindrical shape clay base. Although some manage to make square tandoors, the temperature regime in such ovens is significantly different from round structures. Therefore, for convenience, the most accessible ready-made cylinder is used. There are several ways to make tandoors using a barrel.
Making tandoor using a plastic barrel
To do this, you will need a barrel with a volume of 100 to 150 liters, kaolin clay, sand, some sheep or camel wool and bricks. First of all, you need to prepare a clay solution. By stirring and kneading the mixture, you achieve a soft and plastic consistency of the material.
Then water is poured into the barrel so that the barrel swells. The outside of the barrel is coated with the finished clay composition in an even layer about 5 cm thick. A hole with a diameter of about 15 cm is formed in the lower part of the tandoor, through which air will subsequently be drawn. Then you need to form the air duct. For this you can use a piece plastic pipe of the same diameter and about 10 cm long. It is inserted into the already applied layer and the outside is also coated with clay. All corners and seams are carefully coated. Excess clay is removed from inside the pipe. All this is left to dry for 5-7 days. When the clay dries, carefully drain the water from the barrel using a hose. After this, by squeezing the barrel, it can be pulled out of the clay structure.
Making tandoor using a wooden barrel
To do this, the inner walls of the barrel are coated with vegetable oil (preferably cotton). And from the prepared clay they form plates 3-4 cm thick. These plates are used to cover the inner surface of the barrel, filling the gaps with pieces of clay and carefully leveling the surface. Clay is not placed at the bottom of the barrel. The neck of the tandoor is made thicker, giving the inner surface a rounding. Don't forget to leave a hole for the blower.
After the clay has dried, the barrel hoops are loosened and the clay base is pulled out. While it is drying, you can build a foundation and body for the tandoor from bricks and clay. A hole half a meter deep and 10 cm in diameter larger than the outer diameter of the base is dug under the foundation. Then the first layer is poured cement mortar 10 cm high. After drying, place on it metal grid and the second layer of cement mortar is poured. The foundation for a tandoor must be powerful, because the entire structure will have significant weight, and the task of the foundation is to withstand the weight. The surface of the foundation is leveled. After the foundation has dried, you can begin building the brick building. Best fit ceramic brick. Inner diameter the body should be approximately 2-3 cm larger than the maximum outer diameter of the clay base. There is a hole left at the bottom of the case for ventilation. The clay base is placed in a brick casing, aligning the blower and the hole at the bottom of the casing. The gap between the clay base and the brick body is filled with liquid clay, sand or salt.
Making tandoor using a metal barrel
To make a tandoor, you can use a well-washed barrel made of non-corroded metal with a capacity of 200 liters. First you need to prepare the barrel itself. To do this, use a grinder to cut out the end wall where the filler hole was located, and cut a hole in the bottom of the barrel, which will serve for blowing. The inside of the barrel is lined with prepared bricks, which are given a special shape using the same grinder so that there is a minimum distance between the bricks.
Kaolin clay or fireclay mortar is used as a cementing solution. Upon completion of the masonry, the inner surface of the tandoor is coated with clay in an even layer 2-3 cm thick. The blower is lined with bricks, which are given the shape of a trapezoid. The outer part of the trapezoid is smaller than the inner one. Then a plug with a handle is made from brick, tightly closing the blow hole. For this end sides bricks are cut at an angle that exactly repeats the angle of the brick wall around the blower. Iron devices are also useful: an internal grill for cooking meat, metal rod for hanging a pot or skewers, tongs and a spatula for removing firewood or coal. A tandoor made in this way has one significant drawback. When using it, you must take precautions, since touching the outer metal surface fraught with burns.
Great value for proper operation The tandoor has its first calcination. Before heating, the inner surface of the tandoor is generously lubricated vegetable oil. You can heat the tandoor for the first time only after the entire structure has completely dried. To do this, a small amount of coal or paper is placed inside and burned so that the fire does not become large. Otherwise, there is a high probability of cracks appearing in the clay layer. Then fuel is gradually added, increasing the height of the fire. When fired correctly, the temperature inside rises to 1000ºC, and the clay acquires the properties of ceramics. Firing lasts at least 6 hours. After this, the oven is ready for use. A well-heated homemade tandoor for 6-7 hours is suitable for cooking. This is the main advantage of a stove of this design.
At minimum consumption firewood or coal required to heat the walls, we get an evenly heated oven. And thanks to the thickness of the walls and the high thermal insulation properties of the materials from which they are made, it turns out to be a very economical device for preparing a variety of dishes. The temperature inside the tandoor can be adjusted using the blower hole by opening or closing it. You can cook absolutely everything in it: kebabs, grill, barbecue, bake vegetables and meat, cook soups and even bake. Due to high temperature It takes much less time to cook food. In the tandoor it rises to 400ºС. And thanks to the special temperature conditions and light smoking, the taste of the dishes is simply amazing.
An electric tandoor does not have all the advantages of a real clay tandoor with wood. Therefore, dishes cooked in it are unlikely to differ from dishes cooked in a conventional electric oven.
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 inside of the structure is thoroughly lubricated with 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.