OK, I have always wanted a tandoor oven. I'll try to build one next weekend.
I am going to build one using H.C. Muddox thin brick and heat stop refractory cement on the inside. I will be using the summer wheat color, as it is a uniform brick. The internal diameter will be about 18.75 inches, and the "usable height" will be about 30 inches. I will be using thin brick on the outside as well. The outside diameter will be approximately 25.25 inches. I have no idea what color I will use on the outside.
Before everyone yells and tells me that if it ain't fire brick, it's gonna crack.....I'm going to try it. Thin brick will allow me to quickly and easily deal with a radiused interior. There will be lots of joints for stress relief. The alternative is a clay pot.....I'm guessing brick might work. I'm finding out that the Muddox brick are great.....not at all like the brick oven in the chimney of an old house my brother owns in Pennsylvania...that oven is real, real old.......100 years?
Now, a tandoor pot generally has a "belly", and the mouth is smaller than the belly. I am not yet sure how I am going to deal with that, or if I even will. I guess a smaller mouth will save energy, prevent excessive heat loss, etc....but it also increases the likelyhood of me brushing my hand or arm against something hot when I "slap" the naan onto the wall. I'm already thinking that there will be no more hair left on my knuckles. I guess I can add something to make the oven mouth come out to about 13-14 inches in diameter.
I think I'll just use a round piece of sheet metal with a handle for the lid.....The lid has to be slid partway open anyway when cooking kabobs.....and I generally see the lid off all the way when cooking naan.
Wish me luck....pictures to follow.
I am going to build one using H.C. Muddox thin brick and heat stop refractory cement on the inside. I will be using the summer wheat color, as it is a uniform brick. The internal diameter will be about 18.75 inches, and the "usable height" will be about 30 inches. I will be using thin brick on the outside as well. The outside diameter will be approximately 25.25 inches. I have no idea what color I will use on the outside.
Before everyone yells and tells me that if it ain't fire brick, it's gonna crack.....I'm going to try it. Thin brick will allow me to quickly and easily deal with a radiused interior. There will be lots of joints for stress relief. The alternative is a clay pot.....I'm guessing brick might work. I'm finding out that the Muddox brick are great.....not at all like the brick oven in the chimney of an old house my brother owns in Pennsylvania...that oven is real, real old.......100 years?
Now, a tandoor pot generally has a "belly", and the mouth is smaller than the belly. I am not yet sure how I am going to deal with that, or if I even will. I guess a smaller mouth will save energy, prevent excessive heat loss, etc....but it also increases the likelyhood of me brushing my hand or arm against something hot when I "slap" the naan onto the wall. I'm already thinking that there will be no more hair left on my knuckles. I guess I can add something to make the oven mouth come out to about 13-14 inches in diameter.
I think I'll just use a round piece of sheet metal with a handle for the lid.....The lid has to be slid partway open anyway when cooking kabobs.....and I generally see the lid off all the way when cooking naan.
Wish me luck....pictures to follow.
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