Do-it-yourself tandoor from a barrel

A tandoor is an Asian special grill with a jug shape. The design is used to prepare not only tasty, but also healthy dishes. You can do it yourself. How to build a tandoor with your own hands from a barrel? You need to prepare everything you need and study the instructions.

Materials and tools for creating a tandoor from a barrel

To build such a roasting oven, you will need a metal barrel with a volume of 200 liters. Additionally, you need a brick, the amount of which depends on the desired wall thickness tandoor. On average - about 60–80 pieces.

It is also necessary to stock up on sand, clay, and reinforcement. You will need boards, sheep wool, kaolin, vegetable oil and water. In addition, to make your own Dutch oven, you need certain tools, including tin snips, an electric drill, and a circular saw. Additionally, take a trowel, spatula and trowel.

Do-it-yourself tandoor from a 200 liter barrel and brick: step-by-step manufacturing process

The barrel acts as a template. You can avoid additional measurements and drawings.

Reference! An important point in constructing a tandoor is kneading the clay. It needs to be done correctly. Otherwise, cracks will appear on the surface, which will damage the fryer.

It is recommended to choose light yellow clay.It is soaked in a barrel and left for 7 days. This will allow all the impurities to settle. It is better to add a small amount of soda to the resulting solution (instead of sand).

The step-by-step process of creating a tandoor looks like this:

1. They start by preparing the barrel. Using a grinder, make the end wall. The hole for the fill will be located in this place. Below is for the blower.
2. The inner surface of the container is lined with bricks. To achieve a minimum gap between the building material, it is given the appropriate shape using a grinder.
3. Cement mortar can be replaced with clay. The inner surface is coated with it. The thickness of the layer is about 3 cm.
   

4. The ash pit must be finished with bricks. This area should be given the shape of a trapezoid, the outer part of which should be smaller than the inner one.
5. Brick is also used to construct a plug equipped with a handle. It is necessary to tightly close the hole.

To improve the operation of the roasting oven, it should be equipped with a lid. It is made of steel sheet 3 mm thick. A handle is made of non-heating material on top of it. Suitable wood, such as oak. The handle will be reliable and will not heat up, which will make using the tandoor easier. It is placed so that the hand does not come into contact with the surface of the lid.

When the product is finished, it is calcined at least three times. Each such treatment should last 2–3 hours. Small firewood is used for firing. The oven needs to reach maximum temperature. Its walls are first lubricated with oil. After complete combustion of the wood, you can cook food in the brazier for another 6 hours. The increase and decrease in temperature occurs due to the blower.

Tips for use

The time and effort invested in making a stove yourself will be justified if you use it correctly.

To get a tasty dish, you need to choose fuel wisely. You should refuse coal: due to intense heat, the structure of the clay is destroyed. This leads to the appearance of soot and deposits inside the fryer, as well as an unpleasant odor. It is difficult to cope with such problems and get rid of these contaminants.

Pressed sawdust and charcoal are not the best solution. They contribute to an increase in heating temperature, which leads to the appearance of cracks on the surface of the product. It is impossible to prepare high-quality and tasty food in such a tandoor.

The best fuel is tree branches and leaves, but without resin. First, they are thoroughly dried so that creosote does not form on the walls of the product. Fuel is loaded to a fifth of the total height of the tandoor. Active combustion is maintained until coals appear. Then the vent is partially covered. This is necessary so that the wood burns longer. Then the desired temperature will be maintained in the structure for several more hours.

If you plan to prepare dough products, they can be placed on both sides of the structure. There are flatbreads inside and buns outside. A grill is used to cook meat. It is attached to the bottom of the product, and a clay basin is placed on top.

Standard pans are also allowed for use in the tandoor. They are placed in a steel basket suspended on a wire.

The tandoor is able to maintain a high temperature inside for a long time, so you can make several dishes in one heating session. There is no need to constantly monitor cooking.The fryer allows you to significantly save fuel. It will be required several times less than when using a standard barbecue.

An additional advantage is that there is no need for special care. It is worth remembering that you will need to use fire-resistant gloves to prevent burns.

Instead of a conclusion

Externally, the tandoor resembles a large clay cauldron equipped with holes. Its height can reach 1.5 m, and the bottom diameter can be 1 m. It is not difficult to make it with your own hands using a barrel and bricks. The thicker the walls of the product, the more heat there will be inside the oven. The traditional shape of the tandoor is round, but there are also square and rectangular options.

If it is necessary to improve the thermal insulation properties, bricks are laid not only inside, but also outside the structure. The tandoor is a great helper when you need to set a table for a large number of guests. It is conveniently placed in a summer cottage and allows you to prepare delicious dishes.