Making a tandoor from a barrel
It is best to do the work in the summer, then the clay body will dry out best. Any barrel can be used in the process; a metal version is best. If a metal structure is not found, you can use plastic.
The construction of a tandoor, where the base is a barrel, will differ little from the traditional version, but there are still a number of differences. The structure itself will consist of the following elements:
- A solid base (a reinforced concrete slab is best);
- The firebox is clay, without a bottom, with a metal or wooden lid on top;
- The outer walls are brick, the bottom part;
- A filler made of a material that has a different heat capacity (sand or fine gravel is best);
- There is an iron grate, as well as an ash chamber and a blower door.
The design is not complicated; it looks like a jug. According to the principle of operation, an Asian stove is in many ways reminiscent of an ordinary Russian stove; an open fire from the stove creates heat, which is stored in the walls made of heat-intensive material. Ready-made tandoor ovens in Ukraine from the manufacturer in a large assortment are presented on the website https://pech-tandyr.in.ua/.
tandoor diagram
What is tandoor?
The tandoor is a clay oven that has been used by many peoples of Central Asia and Transcaucasia for thousands of years. This oven is designed for cooking any food: for baking bread and pies, and for hot dishes of meat and fish.
Since Central Asia has always had a problem with fuel procurement, they had to save wood, so the stove is very economical and allows you to cook several dishes at the same time, and it retains the accumulated heat received from quickly burning bushes for a long time.
Scheme and drawing, dimensions
How can you make a tandoor from a 200 liter barrel with your own hands? You need to create drawings using any graphic editor, or use ready-made ones on the Internet. Provided that the base is a metal barrel of a standard size, you will get a design with the following parameters:
- Cement-sand screed 50 mm thick - 1030 mm.
- The height of the brickwork is 1040 mm.
- The radius of the resulting circle inside the structure is 350 mm.
- Inner diameter 700 mm.
- Removable metal rods – 16 mm.
- Cover made of metal 5 mm thick.
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The parameters may differ slightly in each specific case, so you need to focus on the source material.
Types of tandoors by fuel
A traditional do-it-yourself tandoor made of brick, which can be made according to drawings, involves the use of not only coal, but also firewood as fuel. To maintain the temperature inside it at the desired level, be sure to add coal and firewood from time to time and monitor the brazier.
It is for this reason that gas and electric structures have now become very popular. Many people consider them more economical. Especially if they plan to be used in production.
Necessary materials
When starting to make your own tandoor from a barrel, you will need to prepare all the consumables. The main materials are:
- Solid ceramic brick.
- The barrel itself (made of plastic or metal).
- Wooden handle.
- Clay for masonry.
- Pure water.
- Sand (preferably cleaned).
- Metal grate and door for ash pan.
- Material for making the lid.
- Gravel or other material to fill the walls.
- Cement, reinforcement and crushed stone.
Only after everything necessary is available, do they begin the work itself.
DIY pit tandoor
To make a pit tandoor, dig a pit of the required size, adding 20-30 cm around the perimeter. Fill the bottom with a 15 cm thick layer of crushed stone and compact it well. Saturate it with hot mastic or lay heat-resistant waterproofing on top.
It is recommended to do the masonry around the perimeter in two layers, and lay thermal insulation material between them. Don't forget to move the chimney pipe to the side. You can coat the walls of the tandoor with special fireclay clay or leave them brick.
Photo: putivodi.ru
Photo: sdelai-lestnicu.ru
Photo: na-dache.pro
Required Tools
To make an Asian oven, where the base is a barrel, you do not need technically complex equipment. Usually all the items listed below are already present in the master's kit. Before starting work you need to prepare:
- Bulgarian;
- Drill;
- Putty knife;
- Chisel;
- Metal scissors;
- Master OK;
- Kelma;
- Ruler with level.
This will be quite enough to quickly and, most importantly, efficiently cope with the task.
Reviews
According to the owners of such structures, a high temperature regime is reached inside the furnace in a short period of time. To cook, it will be enough to heat the tandoor to just 400 degrees. In addition, due to the thickness of the walls and the high thermal insulation properties of the material, this stove is considered a fairly economical design, since it requires a small amount of coal or firewood to kindle it and warm up the walls.
Heat treatment takes much less time. Judging by the reviews of the owners, it will take no more than 40 minutes to bake beef in a tandoor. The result is an evenly heated oven in which you can cook various dishes. This design is used for preparing shashlik, barbecue, grilling, baking vegetables and meat, as well as for cooking soups.
Step-by-step manufacturing instructions
How to make a tandoor from a 200 liter barrel with your own hands? It is necessary to strictly follow the instructions, as well as the recommendations of the masters who have already managed to bring the idea to life. A simple step-by-step plan will help you avoid mistakes.
Stage 1. Preparing the base
Before starting work, a suitable flat area is selected where the device will be used directly in the future. You need to dig a hole with a diameter not much larger than the size of the future structure. A sand “cushion” is lined at the bottom; 10 centimeters thick will be enough. Reinforcing mesh or metal rods are laid on top; even fairly thick wire will do.
It is best to fill the hole with concrete mixture and let it dry. It is very important to level the surface. To obtain sufficient strength, you should wait at least a day.
Stage 2. Preparing the barrel
First, you should find a suitable 200 liter barrel for the job. They are usually used as containers for flammable material or lubricating liquids. Therefore, it is imperative to thoroughly wash the surfaces with warm or hot water (even steam will do), and also make sure that there are no life-threatening materials left inside.
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It is necessary to cut out the end part of the barrel, preferably the one where the neck part was located. They do this using a grinder. The smoother the edges are, the easier it will be to process them later.
Stage 3. Laying the walls inside the barrel
Before laying out the brick, you need to use a grinder to cut out a small rectangular hole in the bottom part. It will then be used to supply oxygen to the combustion area.
After this, a laying of refractory material is done, always on a clay mortar. The blower area requires special attention; here the brick is cut with a grinder. It is given the desired shape, or one of them is placed vertically.
The lid for the blower is made from the same brick; for this, a handle from a wooden handle is attached to it.
You can drill the product with a drill with an impact mechanism or a hammer drill.
Stage 4. Bricklaying from the outside
The external masonry is made of red brick, and the void between the barrel and the masonry material is filled with insulation. Clay is used as a bonding solution.
The work is completed by installing the finished tandoor on the prepared base and making the lid. To preserve heat, it is advisable to make two of them: wooden and metal. One will be located on the lower level, and made of wood on top.
In this case, the heat will not evaporate during the cooking process.
Types of tandoors for installation
Depending on the type of installation, the tandoor can be of several types. Each of them has both advantages and disadvantages, which must be immediately assessed and only after that preference should be given to some design.
Because this will help you choose the best option and not be disappointed in your choice.
Zemlyanoy
Only a small hole is visible on the surface through which kindling is made. The dishes that need to be prepared are also loaded into it. It retains heat well, but can only be installed in the ground where the groundwater is low enough.
Stationary
This tandoor is installed on a foundation, which can be replaced with a regular block. Those gaps that have formed between the stove and the block can simply be filled with sand. But it needs to be compacted well.
A grate must be installed below. There should be a blower underneath it. It is due to this that air is supplied to the work area. A stationary tandoor made of bricks with your own hands can be made correctly only after choosing the size and order. This is an important condition.
Mobile
The ease of use of this design is the main advantage. Since such a tandoor can be moved to any place if the need arises.
Despite the simplicity of the design, it has the ability to retain heat for a long time and maintain a high temperature for a long period. After all, the partitions and walls of the structure are quite thick. Its capacity may vary.
Operating rules
Once the tandoor has been installed on the prepared foundation, you can try it in operation. The first ignition requires increased care, as well as a gradual increase in heat. Dry firewood is placed inside, and both the top and bottom should be open. The volume of stored raw materials should not exceed 2/3 of the furnace volume. It is better to use branches of fruit trees for ignition; they provide more heat and aroma.
Sufficient heat inside is achieved approximately 1 hour after igniting the wood. In many ways, the time depends on the selected raw materials and the volume of material used. Features of operation of the resulting furnace:
- After the combustion of the wood is completed, and the temperature rises to operating temperature, all burnt residues, twigs, firewood, and coals are removed;
- The ashpit is closed, and the cooking itself is carried out without fire or coals, only due to the heat stored in the walls;
- It is allowed to maintain a thin layer of coals at the bottom if you plan to work with the furnace for a long time;
- Flatbreads or other dishes are placed on the walls with one quick slap. Once a bright golden crust has appeared, you can consider everything ready.
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When the walls are heated to maximum temperatures, hairline cracks may appear on the inner walls or a characteristic cracking noise may be heard, but there is no need to worry about the efficiency; this does not affect the service life of the structure in any way.
In the tandoor they prepare shish kebab with various meats, vegetables, flatbreads, using skewers or a barbecue. The most popular dishes are flatbreads, lavash and samsa. If a cauldron is placed inside, first courses, as well as pilaf, are prepared in it. A special hook is used to roast a leg of lamb. Cooking in this design takes from 15 minutes to half an hour, but it all depends on the dish itself and the temperature inside the tandoor.
How to cook in tandoor?
First, put coal in the tandoor and wait until it burns out completely. For the convenience of loading products, special skewers, hooks, grates and other useful accessories are sold. In a properly made tandoor, one load of fuel is enough for 5-6 hours of cooking.
Traditional oriental cakes are glued directly to the clay walls. To do this, you need to wash them well in advance from the old soot and wait until the new ash burns out completely. In order for the dough to stick to the surface better, it must first be well moistened with water.
Photo: doorsindom86.rf
Recommendations and common mistakes
One of the common mistakes is insufficient tightness of the structure due to left seams. In such a 200-liter tandoor, food will take longer to cook, and sometimes the desired result may not be achieved at all. The solution is to cover all existing gaps with clay.
An ash pan that is not closed or made of metal without brick can also cause a lot of trouble - the heat will also escape, and there will not be enough heat for cooking. It is recommended to cut the barrier out of brick and prepare a handle, constantly closing the hole during cooking.
Do not use cement mortar. In the case of a 200-liter tandoor, it is better to use clay. It is a heat-resistant material and will not release toxins when heated.
During manufacturing, you must first secure the legs, and then prepare the entire structure. Otherwise, turning a 200-liter tandoor on its side and lifting it will be quite difficult even for two.
The top of the tandoor must be narrowed in order to be able to work with it, otherwise an open fire simply will not allow the meat to be secured.
