The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Building a Cob and a little help in the Baltimore area

Pop N Fresh's picture
Pop N Fresh

Building a Cob and a little help in the Baltimore area

Hi Folks,

I am currently planning to build a Cob Oven (Beehive Shape)  with a side of Tandoor the begining of July.  I would love a little advice from those who have done either or both of these ovens.

I really would prefers an outdoor brick oven, but I have underground streams that are always shifting on one side of my yard and an easement that my County forbids me from building anything permanent Brick w/cement) on the other side.

Also, I was wondering if there are any of you out there in Breadland that would be willing and able to give me a hand with this Dirty, Fun and Tasty project?  I live just northeast of Baltimore.

As a Professional Chef, I can promise you will not go hungry while your here!


All the best,



proth5's picture

I have a tandoor (although I did not build it) and here's some of my observations.

You will be using long metal poles that are dangerously hot after being removed from the tandoor.  You want to make sure you have a good clear area and may want to build a rack with drip pan underneath for when you pull them out of the fire.

You want to make sure that you have a good opening for cleaning out ash and maybe a nice little "ash drop" - this goes for the beehive oven as well.

You will want flat surfaces neear the tandoor to stage thing like naan. I wish I had these around my tandoor.

Sounds like a fun project.  Good luck!

Pop N Fresh's picture
Pop N Fresh

Thank you.


I have found several sources for the long poles you mention, as well as, cloth covered dough pads for placing the Naan & Roti into the Tandoor.  I think I'm going to place a lareflat stone ontop of some cob to one side of the Tandoor.

I'm currently in the process of comissioning a local clay artist to make the Tondoor clay pot.  I have found sources for the pots themselves, but I can not afford the $650 plus shipping.  I need to hit the Lotto!

I'm trying to figure out the ash pan for the cob oven now.


proth5's picture

I spent a lot of time watching tandoor chefs in Malaysia and my first several attempts to place naan in the oven were bare handed (those guys are tough!) - the pad is worth every dime that you pay for it.  Learned that.

Although even with the pad, practice makes - well - better.

And you will notice that the metal poles all have little crooks on the end (except those for managing naan) a real tandoor chef will pull these from the oven and then use those crooks to hang them.  If I could only have one thing - that rack would be number 1.

Pop N Fresh's picture
Pop N Fresh

I've seen many great examples of this on YouTube.  The main trick I've learned is to lightly wet the surface of the bread before placeing it into the Tandoor.

I will  be making a shopping / research trip to Little India in Edison New Jersey very soon.  I paln to pickup the Naan/Roti dough pad and poles, as well as, some Tondoori Skewers.  There is also an Indian Bakery that I will be stopping into.

AND a RackToo!




bakerbrooks's picture

If you have ever watched Good Eats on the Food Network, Alton Brown made a Tandor oven out of a large flower pot. It may not be as awsome as a real Tandor oven but it certainly seemed easier than building one. He cut off the bottom of the oven and put it on a charcoal grill upside down so you would not have to worry about building codes. You could probably watch his show on the oven on youtube.

Good Luck!

Pop N Fresh's picture
Pop N Fresh

I have seen his, but I'm looking to build something a little more girth and into my cob design.

Doc Opa's picture
Doc Opa


I am finishing a brick oven but I did research a tandoor as well.  Not sure if I'll tackle the tandoor because other projects have piled up.  I'm finishing a Tuscan style, 42" pompeii oven.




dsoleil's picture

Just finished my cob oven.  I do naan in there pretty easily.  Right after firing, it is about 1000 degrees.  

You should also check out the brick oven Yahoo group.  Lots of good advice there in the archives.

Have fun building!

amauer's picture

I also think a local potter would be an excellent idea for your tandoor. I collect pottery and the professionalism out there today is excellent and very very reasonabley priced, unless you get a well known artist. Sounds exciting and and challenging!