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Domestic Tandoor in S.S.Body/Aluminum Body (Square)



Our Domestic Tandoor comes in S.S.Body with heavy commercial wheels, which are heavy duty and 6 inches thick. The Tandoor comes with a Tova for the Gas, 12 Tikka rods for barbeque and top cover for the hole. It can be used with Charcoal and Gas (Dual system). The size of the tandoor is 18”x18”x24”. The weight of the tandoor is very light and can be taken outside for picnic or garden parties. Within 20 minutes, the tandoor is ready for a barbeque and/or for Nan/Chapati.

Each unit is packed with all the accessories in such a way that we can transport it (door-to-door) to any part in the world. We also provide a gas burner with the international standard (at an additional cost) for the Domestic and Commercial Tandoor.
Cut a hole in the side of the drum about 3 inches from the bottom, this is to allow the ashes to be removed, also for the ventilation of the charcoal. The metal that is removed from the side can then be attached with the hinges, allowing you to be able to control the flow of air to the charcoal.

Once all the preparations are in place, you are ready for the cement. I applied general-purpose cement mixed with broken glass for heat retention.

These first layers were applied gradually, building up a lining to the container. You will have to apply very little to start with until the cement sticks to the sides.

Once you have a thin film of hardened cement firmly stuck to the sides, you can apply larger amounts.

I never found I had to lie the drum on its side like a lot of people have been asking. Providing you apply the concrete in thin layers allowing time for them to harden before applying the next layer, you will not have a problem with the concrete sticking to the sides of the drum.
The next stage is to apply the fire resistant clay (in my case fire cement). This should be applied with a little more care so you end up with a good finish to enable you to stick your dough to. Now depending on the size of the oil drum you started with, you should still have a hole large enough to place the charcoal and your skewers loaded with your favourite marinated chicken into.
You can place your karahi or pan over the entrance to the tandoor and cook your favourite vegetable masala at the same time as cooking your tandoori chicken.
Finally, give it a lick of paint and wait for the weather to improve and you will have the best barbeque in town. One last tip. I place a screwed up ball of chicken wire at the bottom of the tandoor and place my charcoal on top of the wire. This allows for a better air flow through the hole in the side of the tandoor and up through the wire over the coals creating a very hot tandoor oven.