Mobile tandoor on wheels. How to make a portable tandoor with your own hands? Making a tandoor with your own hands from a barrel

After reading our article, you will learn how to properly make a portable tandoor with your own hands, as well as a stand for it, a platform and a tandoor on wheels.

A convenient portable tandoor is a great option for picnics, summer cottages or country house... Such a stove is melted with a small amount of wood, keeps the heat up to 3 hours, and dishes are cooked in it quickly. The products are baked evenly, retain their juiciness and acquire an amazing taste and aroma. You can cook anything in the oven - shish kebab, large pieces of meat, fish, vegetables, mushrooms. They bake flat cakes, smoke meat and fish. There are a lot of options - the tandoor is a truly versatile oven, compact and economical. And the best part is that the portable model can be made by hand.

So, from what and how to make a portable tandoor with your own hands? For this you need ... Clay ceramic pots. You need to buy three pots - a large one and two medium ones. The size of the small pot determines the capacity of the tandoor. The dimensions of the other two pots should be such that all three fit easily into each other.

Of the materials and tools you will also need: a metal pancake with holes (you can take a pancake from a barbell or a type-setting dumbbell) and a hacksaw. And pebbles for landscaping.

The process of making a portable tandoor with your own hands:

  1. Saw off the bottom of the middle pot with a hacksaw.
  2. A metal pancake is placed on the bottom of the second medium pot.
  3. A pancake pot is placed on the bottom of a large pot - this will be a firebox.
  4. A medium pot with a cut-off bottom is turned upside down and placed in a large pot (you get a construction of two medium pots on top of each other). For greater reliability, it is better to fasten the pots with chamotte clay.
  5. The resulting gap between the walls is filled with pebbles.
  6. The cut-off bottom serves as a cover for the oven.

DIY tandoor stand

The resulting design is quite mobile, but quite heavy. Therefore, a stand is needed for the oven. The best option - a tandoor stand made of steel, but for its manufacture you need the skills of a welder and a welding machine.

The simplest stand is a rectangular frame, on the bottom of which bricks are laid, on cement mortar... The frame is made of a steel corner, the bottom of the stand is a steel sheet. The result is a ready-made platform for tandoor.

Tandoor on wheels

The frame described above is a stationary version. But you can also make it mobile. For this, the steel frame frame is equipped with wheel axles, which are made of steel reinforcement. And the wheels themselves - they must be only metal, durable, with rubber molded tires.

With this frame, the oven can be moved without much difficulty. Even if it is planned to install the tandoor on the street, a stand on wheels will come in handy - a mobile tandoor is usually kept in the house when the barbecue and picnic season ends.

As for the installation of the stove, then on the street it can be placed on any level place. There should be no combustible objects and materials, trees or bushes nearby. If a canopy is being built over the tandoor, it must be sufficiently high and non-combustible.

Based on materials from the Shelkoviyput.ru website.

Unlike the barbecue and barbecue fireplaces that have become traditional for a country house, a tandoor made from bricks with your own hands allows you to additionally bake cakes, boil water or cook pilaf in a cauldron without additional devices. It is shaped like a cylinder, ideally a keg or oversized pitcher.

The main advantage is high efficiency from fuel combustion, high temperature regime product processing and high service life. However, the unusual placement of kebabs (vertically, not horizontally) did not allow this hearth to gain a sufficient rating, like that of a barbecue and barbecue woman.

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

Depending on qualifications home master and the presence of a power tool in his arsenal, a cylindrical "barrel" or a jug-shaped structure is being constructed. Usually, a simpler version of the classic barrel with arched sides is chosen.

Assortment of dishes

The main task of the hearth is to prepare meals during the reception of guests or family holidays on suburban area... However, the tandoor is quite suitable for regular baking of bread / cakes, preparation of massive dishes, side dishes, boiling water. Therefore, it is considered a full-fledged summer kitchen.

Information on how to build a brick tandoor in the yard should start with an assortment of dishes:

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

If necessary, you can boil tea water in a large saucepan on this hearth.

Temperature regime

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

Initially, the earthen tandoor looked like a pit, in which firewood turned into coals, and the wind could not blow out the flame. Then the walls were made of clay, which turns into ceramic during high-temperature firing.

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

External and internal dimensions

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

  • ease of maintenance - firewood and products are loaded inside, and ash is taken out through the same neck;
  • dimensions - the standard for tandoor is 1 - 1.5 m height, 1 m diameter in the middle of the barrel and a hatch 0.4 - 0.6 m 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 blowing from below, and operation - by the chimney on the side and the ash chamber under the grate (only for ground-based tandoor structures). From bad weather the neck is closed 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 chamotte, and the outer structure is made of 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 solid 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. Then, interior walls structures are necessarily coated with clay. Outside, it is also better to plaster the tandoor with clay and fill in the space between the decorative external masonry and refractory 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 owner's discretion. If necessary, a chimney, a cutting table, a washbasin / sink are attached to the hearth, the structure is equipped with a weather canopy.

With an uneven increase in volume clay soilabsorbed moisture in autumn, frozen at negative temperatures, the masonry will inevitably crack. In addition, organic matter in the fertile layer of chernozem / gray soil will rot under it, and the heavy structure will sag. Therefore, the tandoor foundation is made according to the technology:

  • soil extraction - the entire arable layer is removed (usually 0.4 - 0.6 m in depth), can be used in landscape design or in the beds, ideally it is better to dig a pit 20 cm more along 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 prevent mutual mixing of the soil with non-metallic material poured over it;
  • the underlying layer is a "foundation cushion" from a layer of crushed stone of fraction 5 - 20 mm, each 10 - 15 cm layer is compacted with a manual rammer 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 is 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 lot of weight, two lattice reinforcing belts should be used made of bars of periodic section ("corrugation") with a diameter of 6 mm, a cell of 20 x 20 cm;
  • concreting - layer thickness 8 - 15 cm, depending on the budget, the formwork should be 10 cm higher than the concrete mirror so that the structural material does not spill over the edge when compacted with a vibrator or a piece of reinforcement;
  • concrete care - the surface is covered with a polyethylene film or sawdust / matting, periodically moistened from a watering can for at least two days.

Attention: To ensure a protective layer of the reinforcement, the lower grating is laid on the waterproofing, on polymer or concrete pads 2 - 4 cm high. It is forbidden to use cuttings of reinforcement and pieces of crushed stone.

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

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

Depending on the budget of the home craftsman and the skills of the bricklayer, masonry is carried out in several ways with the use of various devices. Regardless of this, a hole is left in the second row 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. Metal hoop mounted on the neck of the last row of masonry.

First, the tandoor itself is laid out, then they are erected decorative walls of the 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 ovens or clay, packaged in bags, containing special additives to increase plasticity.

Cylinder

The easiest way is to make a tandoor in the form of a cylindrical well. However, with a diameter of 1 m, a whole brick with a spoon is unsuitable for this. The inner surface will be difficult to cover with clay, which is later fired to the state of ceramic. When performing masonry by poking, the material will take twice as much, which is very costly for the construction budget.

Therefore, a brick split in half is used or vertical installation spoon, poke. A cylindrical hearth is easier to maintain, but it retains heat worse.

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 hearth is higher, it lasts longer, the internal volume and wall area for fastening the cakes increase.

The arched form of the vertical walls of the tandoor is considered to be 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 the rule.

For a home craftsman, it is recommended to pay attention to the domed tandoor made of fireclay bricks, which is easy to make on their own... Since the refractory brick is easily cut by the abrasive tooling of the angle grinder, such a design is quite affordable for self-production.

Of halves

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

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

Attention: In this variant of masonry, it is easier to choose the sizes of the holes for the ash door, the blower hole and the flue.

You can watch more video on the topic:

Vertical spoons

When using any brickwork from a brick standing on an edge, it is recommended to use 4 full rows in the tandoor. This corresponds to 1.04 m in height, when choosing the shape of the "well", the bricks are absolutely parallel to each other, the two lower rows of the "barrel" expand outward, the upper ones taper inward.

For these technologies, ordering drawings are required in order to correctly place in interior space grate, chimney and blower openings, ash pan door, as in the bottom photo.

A vertical spoon is called a masonry in? bricks on the edge. This is a budget version of the tandoor, practically unsuitable for a cylindrical hearth. In the "barrel", such masonry is enhanced by the self-creasing mutual arrangement of individual elements in space and relative to each other.

Here is a video of how you can also make a portable structure:

Vertical jab

For this technology, step-by-step instructions are as follows:

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

Ring masonry accessories

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


The latter device rotates freely around the circle, allows you to control the geometry of the masonry at all its levels.

More simple option tandoor is the construction of a dome inside a well. The lower part of the dome is laid out in a circular masonry of halves to a height of 0.5 - 0.6 m. Then each row narrows the ring rows until a neck of 0.5 m is obtained. 12 - 25 cm recede from the finished structure, lay out a cylindrical well without narrowing. The gap is filled with refractory material, the chimney pipe and ash door are mounted.

Reinforcement and coating

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

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

Backfilling of the space between the main hearth and decorative masonry is 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 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 operational resource, since the structure of the underground hearth is practically beyond repair;
  • the grate is not used here, the ash is removed through the top, the blower is mandatory;
  • external masonry of a square, circular or rectangular shape is not needed, these walls are replaced by the soil itself.

After coating and reinforcement of the outer walls, all layers of clay solution and the concrete should dry out within a crescent. Then the clay is fired for 3 to 8 hours. Ideally, when tapping inside the hearth should be heard ringing sound.

Only then can the excavation 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 under negative pressure, so in 90% of cases, crushed stone is used. Aggregates are compacted with a manual rammer.

Attention: Waterproofing of the tandoor from the outside is not needed, as with intense heating it will collapse and provide an unpleasant bituminous smell.

Decorating the hearth

The design of the outer surface will make it possible to make the tandoor with your own hands attractive when receiving guests or to satisfy the aesthetic needs of family members. Facing brick there is no need to decorate, however, ordinary ceramic stone is often used to reduce the construction budget.

Its surface can be veneered in several ways:

  1. coat with a refractory mortar and drown in it decorative natural stone of any format;
  2. putty and cover acrylic paint, not afraid of moisture and ultraviolet radiation;
  3. revet with tiles or porcelain stoneware.

It makes no sense to decorate the pit tandoor, since the structure is sunk into the ground by default.

To increase the comfort of operation, additional functions are used:

  1. canopy - protection from precipitation;
  2. countertop - cutting food;
  3. washing - ensuring hygiene;
  4. woodpile - storage of fuel in the immediate vicinity of the hearth;
  5. ring with slots for placing skewers.

Thus, the construction of a tandoor is much more complicated than a barbecue and a barbecue oven. However, the temperature regime of the hearth provides a high speed of cooking and a wide range ofnot inferior to a full-fledged summer kitchen.

Country fashion brought a new object of adoration to the catwalk, and many owners summer cottages began to build a tandoor with their own hands, making mistakes and getting burned.

What are the secrets of building a tandoor, how to choose correct view and what to consider in order to get not black coals of meat, but a delicious flatbread and tender kebab.

What is tandoor

The homeland of the tandoor is most of the regions of Central Asia. In Tajikistan it is called tanur, in Uzbekistan tandoor, and in Turkmenistan it is called tonur. Tandoras in India and tonirs in Armenia are built on the same principle. However, no matter how you call this universal brazier stove, you will not see big differences in design.

It is a ceramic container of various sizes, with an opening on top or on the side. Fuel (coal, wood, brushwood) is put inside a kind of clay jug, and heats it up so much that the thick walls of the stove keep the required temperature for a long time.

Types of tandoor

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

Land tandoor installed in the yard, on a clay platform. For bread, samsa, shashlik, tandoor set vertically, horizontal installation only applicable for baking bread.

Yamny or earthen tandoorplaced 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 a room.

Portable tandoor - this modern look oven that has iron carrying handles. Small in size, in the shape of a barrel with a lid, it successfully replaces the grill we are used to.

Principle of operation

The Uzbek clay tandoor is classic version oven, similar to an earthen pot, which was turned upside down and the bottom and throat were reversed. Using his example, we will consider the features of the device and the principle of operation of the tandoor.

A hole (blowing) is made in the lower part of the tandoor. Outside, the clay base is lined with bricks. Sand or salt is poured between the brick and the walls of the tandoor. Fuel (coal, wood) 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.

Clay base for tandoor with a special hole - underwater

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

Important! After heating 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 time-consuming process. If you are determined to build just such a furnace on your site, then you should carry out thorough preparatory work. By the way, the masters of Central Asia masterfully master the technique of tandoor construction, but often keep their own secret technologies in the strictest confidence.

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

  • The classic size of the tandoor is the 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 call "living". Brick is used for facing the furnace. Therefore, you need to stock up on clay, bricks and some sheep or camel wool.

  • The 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 exposed in a dark place for a week so that it settles.

Attention! The finished solution must be checked periodically, remove excess water, but make sure that the mixture remains moist. If you dry 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 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 walls from the inside with sunflower oil. Give it 12 hours to soak and the tandoor mold is ready.

Please note that both the clay and the barrel must be prepared for construction at the same time.

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

  • Tamping the tapes tightly against the sides of the barrel. In the upper part, we achieve a narrowing of the hole to 1/2 of the barrel diameter. Do not cover the bottom with clay.

With winter approaching and with constantly rising energy prices, I started thinking about building a heating stove with a built-in heat exchanger. Made a furnace design (with orders) - see photo 1.

Photo 1. My future home heating stove

While I finished the project of the stove (and made it brick by brick), there was a great desire to "secretly" build something connected with wood and fire. And so I remembered about my, one might say, dream -. I heard a lot of stories about this miracle stove and definitely decided to build it.

Since I do not have a lot of free space on the site and my family is not large, so I decided to make mini-tandoor, which can be moved around the site. I found a four-wheeled cart in the household bins, which I moved from place to place and thought for a long time - how and where to use it (see photo 2). And now her time has come.

Photo 2. Cart with a row of bricks laid on top of it

I also found the remains of the once cut AGV-120 (gas titanium), which I decided to use as a metal clip for the tandoor. With this in mind, I made a tandoor project ( see photo 3).

Photo 3. Appearance mobile tandoor

Determined the required amount of refractory bricks, and the required angle of cutting bricks in order to fit them into the metal frame ( see photo 4).

Photo 4. Form of refractory bricks for tandoor

After that I got down to work. On a grinding machine, I set a circle on concrete, fixed a table on the machine at the desired angle ( see photo 5).

Photo 5. Grinder, with a table fixed on it

Initially, he laid out the rows of bricks dry, and then he laid them on the mortar ( see photos 6 ... 10). For masonry, I used a special composition "Mertel" for laying stoves.

Photo 6. The first row, laid dry with the ash pan of the furnace

Photo 7. Second row, laid dry

Photo 8. The second row is already in solution and a prepared clip for the next row

Photo 9. The third row laid on the solution and the last row laid out, dry, on the ground

For the tandoor lid, I used standard removable cast iron circles for cooking plates. solid fuel stoves (see photo 10).

Photo 10. Ready mobile tandoor

Made a device for hanging skewers for cooking ( see photo 11).

Photo 11. Device for hanging skewers

see photo 12). After drying the oven, the tandoor was tested in operation ( see photos 13 and 14).

Photo 12. For a couple of days I used short "heating" to dry the oven masonry

Photo 13. First full operation of the furnace

Photo 14. Meat and potatoes cooked in a tandoor

During the first preparation, the thermometer installed on the metal holder of the oven showed 150 ° C. Therefore, it turned out that the tandoor was not quite ready yet and needed some improvement. To prevent burns in case of accidental touch and reduce heat loss, I insulated the tandoor with basalt wool ( see photo 15).

When the tandoor is working with insulation on the outside, the tandoor is warm, and on the outside of the oven masonry it is almost 140 ° C ( see photo 16).

Photo 15. Insulated tandoor

Photo 16. Outside, the tandoor is warm (I check it with my hand)

That's it, the tandoor is ready for use. Meat, fish and vegetables cooked in tandoor are very tasty with a slight smell of haze, just super! My whole family is delighted with this miracle stove.

Gerasimenko Oleg Stepanovich

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