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Hi,
I am in the process of building a 42 inch oven, I am currently up to base level and need to backfill around this before proceeding.
However in the meantime I have diverged and have put together a tandoor in a 44 gallon drum (200 litre oil drum).
The liner was the expensive bit, it is a fired clay liner from a potter in Sydney.
I thought the price a bit steep until I realised what had gone into it, after which I came to the conclusion that the worker is worth his (in this case her) hire.
I put an angle iron base in the drum 1/3 up from the bottom, laid sheet metal on this, 4 inches of vermiculite/ciment fondu and then a firebrick base.
draught is via a 4 inch rhs tube into the centre with a bodgie sort of grate.
Insulation via 30 mm (I really must either metricate or perish!) of kaowool and then filled with loose vermiculite with a vermiculite/ciment fondue layer about 1 inch thick to complete the top.
The thing works like a dream!!!!!!
Half an hour on good charcoal and the wall temps are showing 800 deg. F on my point and shoot thermometer.
Pieces of chicken cook in about one stubbie (12 minutes for the first one)
on skewers and naan (Madhur Jaffrey recipe) are almost instant.
Beware if you have a Burmese cat! There is something in the chicken or Colleen's marinade that means you have to guard your chicken with your life!
I am in the process of building a 42 inch oven, I am currently up to base level and need to backfill around this before proceeding.
However in the meantime I have diverged and have put together a tandoor in a 44 gallon drum (200 litre oil drum).
The liner was the expensive bit, it is a fired clay liner from a potter in Sydney.
I thought the price a bit steep until I realised what had gone into it, after which I came to the conclusion that the worker is worth his (in this case her) hire.
I put an angle iron base in the drum 1/3 up from the bottom, laid sheet metal on this, 4 inches of vermiculite/ciment fondu and then a firebrick base.
draught is via a 4 inch rhs tube into the centre with a bodgie sort of grate.
Insulation via 30 mm (I really must either metricate or perish!) of kaowool and then filled with loose vermiculite with a vermiculite/ciment fondue layer about 1 inch thick to complete the top.
The thing works like a dream!!!!!!
Half an hour on good charcoal and the wall temps are showing 800 deg. F on my point and shoot thermometer.
Pieces of chicken cook in about one stubbie (12 minutes for the first one)
on skewers and naan (Madhur Jaffrey recipe) are almost instant.
Beware if you have a Burmese cat! There is something in the chicken or Colleen's marinade that means you have to guard your chicken with your life!
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