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azpizzanut 06-18-2011 09:34 AM

Tandoor/Tandoori Oven Users

I'm researching my next project and need help from those who already have a residential tandoor. :)

Do you use charcoal? What kind? Any alternative fuels? How much fuel in lb or kg?

How long does it take to heat to cooking temperature?

What is a useful dimension of the cooking chamber for a small family?

Thank you in advance for your comments. :D


DrGamete 06-23-2011 12:28 PM

Re: Tandoor/Tandoori Oven Users

Just saw your post here. I'll follow I'm following along.


GianniFocaccia 06-23-2011 01:49 PM

Re: Tandoor/Tandoori Oven Users

Good to see your refractory/fire juices are still flowing and a tandoor is in your future. I knew you couldn't stop at one, er, two ovens!

My first thoughts are to use leftover firebricks and model it after this cast tandoor:

The Tandoor Site

The dimensions may be a little different, but I would like to employ the same WFO construction methods including insulation. The wet saw puts such a smooth glass-like surface on my firebricks I should get a great naan surface to cook on. By going with a 3"thick wall and insulation I should also be able to do low-slow cooking like a vertical smoker. I also plan to build (cast?) a refractory 'lid' to accomplish this.

My biggest challenge shall be contouring the inside diameter so that it is round rather than segmented like the faces of the oven bricks are. I may just go with a smaller-width brick which will minimize this.

It would be cool to drop the tandoor into a counter but then again, I could always tile it like the Komado grills and put it on wheels to roll around.

Gonna cast yours? I'm not sure if a fired clay pot will perform well unless its reasonably similar in shape. BTW- there's a number of sites out there that will sell you the skewers, hooks and naan mitts and stuff you'll need.


azpizzanut 06-23-2011 02:09 PM

Re: Tandoor/Tandoori Oven Users
Hi John, Rob,

Thank you, I've looked at The Tandoor Site in the past.

I've seen diamond bladed band saws for lapidary work. A full fire brick might be a lot to cut but splits should be ok. Someone with CAD experience could design the curved transition from straight sides to smaller diameter top. It wouldn't be too hard to make the cuts in a jig, although I'd have to think on that part a bit about how to set it up.

I think the best scenario would be to locate clay liners. That way we'd all be on the same level at the beginning of the builds. I'll keep looking.



azpizzanut 06-23-2011 02:18 PM

Re: Tandoor/Tandoori Oven Users
Hi All,

Yikes, I should be careful what I wish for: about our tandoors | tandoori ovens | clay tandoor ovens


GianniFocaccia 06-23-2011 04:07 PM

Re: Tandoor/Tandoori Oven Users
I saw this site. Ron Levy's tandoors are now manufactured by Superior Clay. The main attraction to building one myself is the cost and building it thicker to double as a smoker.

ebbro 06-24-2011 08:21 AM

Re: Tandoor/Tandoori Oven Users
I've thought of building a tandoor as well and wanted to buy a clay liner. Somewhere I found the liner f/ a few hundred dollars. Of course the shipping was around $1000. Most sources I've found are in India or the UK and if the price is reasonable to begin with the shipping isn't. Otherwise the price is high and the shipping is reasonable. The net is usually similar, but too high for me.

Really though, what can you do in a tandoor that you can't do in the WFO?

azpizzanut 06-24-2011 09:10 AM

Re: Tandoor/Tandoori Oven Users
Hello ebbro,

I agree that tandoor sellers are very proud of their products and shippers have you by the $#@*!

"Really though, what can you do in a tandoor that you can't do in the WFO"? (quote from post #7)

Interesting perspective and quite the coincidence. It is the same thing that my contact in India said. If I had to answer I'd have to say that naan bread is one and cooking style is another. I concede that you can adapt to cooking naan bread and skewered chicken wings in a wfo. The question might be another for discussion in this thread.

Meanwhile, my questions from post #1 have not been answered.


Spiceman 06-28-2011 01:47 AM

Re: Tandoor/Tandoori Oven Users
Hi all,
Just a new user of the site. I came across it on my search for pizza info. I have not long ago purchased a tandoor for home and have been making some great pizza in it - so I am now hoping to fine tune the process.
As for your questions Bob, I use charcoal, but you can used processed coal products like "Heat Beads". Do not use wood as the sap and resin in it will "poison" the clay pot (as it is quite porous). You can use the walls of the pot to cook delicious naan bread, so you do not want it to taste of burnt resin/sap/soot etc.
Depending on the size of the tandoor you will generally go through 1-2kg of fuel for a good cook up. Unlike the WFO's you can get up to cooking temperature in only about 30-40 minutes. My tandoor is about 460mm in diameter and about 660mm high (including the outer stainless steel casing). This is more than enough for a family of 6 - and I have fed 12 adults with no problem!
I must say that I think the tandoor is more versatile than a WFO, I have a grill that drops into the tandoor to cook large pieces of meat (whole chicken, duck etc), skewers for cooking anything you can skewer (which is done vertically - so no turning the skewers), the clay pot wall for cooking nann bread, and a pizza kit than drops into the tandoor for cooking pizza. The radiant heat from the clay pot and the great air flow in the pot gives you great cooking conditions.
As for the cost, I had mine delivered for just over $1000.


Spiceman 06-28-2011 04:37 AM

Re: Tandoor/Tandoori Oven Users
Post deleted due to duplication.

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