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indigav

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About indigav

  • Rank
    Newbie

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  • Gender
    Male
  • Location
    Manchester UK
  • Interests
    Clay and Tandoor ovens. Micro-energy. Community. Co-operatives. Sustainability. Design.
  1. @Oldlady Thank you for an easy to understand and kindly worded explanation. Much appreciated. @Tyler Miller That's a great help. Thank you I've added a link for a youtube clip. It's a little jerky and the speakers are not in English though the text is. This isn't exactly what I'm hoping for, but at least it shows something of the process in both the clay mix and the firing. I'd really want to place a pot inside a brick structure, fill the cavity space with vermiculite and cap it so only the opening to the tandoor oven space was available. Anyway, please have a look and hats off to the guys that did this. I think I'd be able to get the ingredients together to make the clay for a tandoor, but as Tyler points out, I've no idea how to fire it. I do wonder how all the tandoors in use across these really rural villages are actually fired though. I'm pretty sure they wouldn't have a friendly (or expensive) pottery around the corner with a big kiln to fire it for them. There must be a way and something we're missing here. Or perhaps they don't fire it after all, like with cob ovens. Thanks to all that have helped here.
  2. Hi all As a total novice I hope there is still some interest in this thread as it's the only one I've found to date that actually talks about the clay used in making a tandoor oven. I'm based in Manchester UK and have recently built a tandoor oven for charity out of a terracotta pot. It generated many conversations from the Asian population including how grandparents would have made these using clay mixed with the inners of old mattresses and a drum to house it. This has made me fascinated and I'm hoping to build a proper tandoor now using clay. I've read the articles from jennko, and Tyler Miller; watched the above youtube clips and others I have found too. I'm left with a lot of questions still and before I ask them I'd like to point out that a cone is a shape which normally holds ice cream for me . I have no understanding of what they are other than that. Also from all the research I've done tandoor and clay/pizza ovens seem to be dried and fired outdoors using traditional methods, so I'm hoping my questions will be answered without the need for kilns or specialist curing/drying/proofing/firing (whatever the terms are). My questions are... What type of clay are we talking about here? There seems to be a number of clays mentioned, including those in the article from jennko. Horse manure is like gold dust round here, so what could be used as a substitute and why is it needed? How long would I need to leave a pot to cure? (I think I remember clay is cured then fired from my uni days) Will the clay fire and harden from a normal fire (charcoal) as a tandoor will reach temps of 400 - 480 C? Any help with answering these questions, and others I have for later, will be much appreciated by me firstly, then by those that eat from my tandoor later . Thank you.
  3. Complete novice in UK interested in clay and tandoor ovens

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