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Tandoor - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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  • Tandoor

    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!

  • #2
    Re: Tandoor

    Pictures would be entertaining....Especially of your Ninja cat
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.


    • #3
      Re: Tandoor

      Have you tried slapping bread on the liner.

      Would be interested to see how that goes. Would love to try this in WFO, just have to get some longer gloves..... I would like to know if it is any different than just lay it on the hearth.

      Good luck with it all....



      • #4
        Re: Tandoor

        I did try the bread thing, but it just fell off and landed in the fire.....
        The English language was invented by people who couldnt spell.

        My Build.



        • #5
          Re: Tandoor

          naan bread works well slapped on the liner, I use mahadur jaffrey's recipe and apply with a damp tea towel padded on a welding glove. I do lose the odd one.
          You need a rod with a right angle hook on the end to retrieve and I use an old steel rule as a scraper. You learn to be deft or scorched !
          oven is at about 600 degrees F. but I am still learning, chicken on 6mm skewers cooks to bloody perfection. I use a yogurt based marinade with a spice mix from an asian deli.


          • #6
            Re: Tandoor

            Sounds like a neat oven, David! Enjoy! and Keep us informed....but do share pics!