Step One: The first
stage is to find yourself an old oil drum and cut the top off. Then burn
out any oily residue that may be remaining inside. Once you have a clean
container, you are ready to put the casters on. I recommend putting wheels
on because of the amount of cement involved, it can get heavy.
Step Two: 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 for the charcoals. The
metal that is removed from the side can be then attached with the hinges
allowing you to be able to control the flow of air to the charcoal.
Step Three: 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 the layers until I had
a 3 inch thick liner to the container.
Step Four: The next
stage is to apply the fire resistant clay (in my case fire cement). This
was again applied to a thickness off 3 inches; 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 off the oil drum you started with,
you should still have a hole large enough to place charcoal and your skewers
loaded with your favorite marinated chicken into. You can place your Karachi
or pan over the entrance to the Tandoor and cook your favorite vegetable
masala at the same time.
Step Five: And finally give it a lick off paint and wait for the weather to improve and you have the best B-B-Q in town.