DIY drawings of a metal grill stove. Metal brazier: nuances of manufacturing technology. Video: how a barbecue turns into a suitcase

The grill is a convenient culinary equipment, the basis for cooking in the heat. This functional invention will allow you to cook various foods using a natural coal ball. Although it was originally created as a universal cooking tool, now the grill is the basis for preparing kebabs and meat. Picnics are organized around it in nature and in the countryside, celebrating the arrival of spring, welcoming summer and saying goodbye to autumn.

However, purchasing a barbecue is expensive. Simple metal structure sometimes it costs huge sums, without justification by appearance or quality. Therefore, it is much better to make it yourself, using high-quality metal and your skills.

Grill base

The grill is a special tool for cooking in the heat. He has enough simple design, however, all its features are contained in the nuances. They allow you to easily and quickly prepare those same kebabs and other dishes, providing enough heat for cooking.

Among the main nuances of the grill it is worth noting:

• Depth
• Air holes
• Suitable sizes
• Recesses for skewers

While some of these are obvious, they are all essential to quality cooking. The depth of the grill will allow you to create a sufficient amount of heat and place the meat at a height where it will cook and not burn. This will also allow you to put in enough wood at once.

Air holes - important nuance such structures. It is because of them that meat cooked on the grill is significantly different from other outdoor cooking. Constant influx air allows you to maintain the heat and temperature of the coals, using their full potential.

Important ! Another nuance of the grill is the pallet. It prevents coals from falling through the vents in the bottom and partially regulates the air flow.

Preliminary selection of dimensions is extremely important for further use of the structure. After all, cooking is carried out on skewers or a grill, so you should be guided by their average dimensions. The grill must produce enough heat, be wide enough to cover the entire length of the skewer, and still allow for more than eight servings of meat.

And the last nuance is the recesses for skewers. They allow you to place the meat in any position, frying it evenly on all sides. This approach is important for preparing juicy kebab without burnt sides.

However, these points may vary when making a barbecue depending on its type.

Deciding on the type of barbecue

Species homemade designs barbecues are numerous. After all, everyone tries to find the best option where it is best to cook meat and other products in the heat. Now there are several types of barbecue:

Ordinary

Regular barbecue for a summer residence square design. Although it has heavy weight, can be transferred. Often the legs are removable. The photo shows one of the beautiful home barbecues for the dacha, made by a craftsman with his own hands

Collapsible

Small and lightweight, collapsible an option that can be made at home and carried in the car. Suitable for hiking in the forest, beautiful, comfortable and simple.

Stationary

Massive grill made of metal. The base can be made of brick blocks for greater reliability. Often these types are complemented by steel decorations.

The choice of type is an important nuance when self-production barbecue This will allow you to determine the tasks and choose the best option. But the usual type is still recommended as the most universal choice for the dacha.

Interesting ! Barbecues can be of various shapes. There are rectangular, round, curved and many other types, the cooking of which is slightly different.

Drawings and dimensions

Before starting work, it is necessary to make the appropriate drawings and select dimensions for the future barbecue. For construction we will choose regular option, used most often. It is necessary to select the appropriate height and width of the structure, as well as the appropriate length of the legs. Drawing simple barbecue shown in the photo:

Dimensions are indicated in millimeters. Here it is clear that overall height barbecue - 95 cm with a leg length of 70 cm. In this case, the depth of the brazier will be 25 cm, which is optimal distance from heat to skewers. The width is 28 cm, which is slightly below the average size of the skewer. The length is 54 cm, necessary to evenly distribute nine portions over the ball.

The upper part of the structure is equipped with gaps for skewers. They allow you to distribute the meat so that it does not touch each other, and also freely fix it when rotating for uniform frying. The distance between the gaps is 6 cm. You need to leave a little space between the outer gaps and the walls so that the meat does not touch them and does not burn.

Good ventilation is an important aspect of the barbecue. Here it is achieved through holes with a diameter of 12-15 mm on the side walls. The holes are located at the bottom metal sheet in a checkerboard pattern. No holes are needed on the front walls.

Important ! The presented design does not take into account the tray and holes at the bottom of the grill. This can be easily corrected by welding small corners to the legs or bottom and selecting the appropriate sheet of metal.

Preparation of future design elements

The basis for the barbecue is metal sheets. It is not recommended to use other materials, because it is metal that provides the structure with sufficient resistance to heat and compactness. The thickness of the metal is about 2-3 mm. To work you will need:

1. 2 sheets of metal 280x250 mm
2. 2 sheets of metal 240x250 mm
3. 1 sheet of metal 540x280 mm
4. 4 metal pipes or corners 700 mm long
5. Drill
6. Welding machine
7. Roulette
8. Grinder or metal saw

Many people prefer a different assembly option. Different sheets can be replaced with one large one metal sheet. By making a few cuts, you can connect the structure with a minimum number of welds. This way it will be more reliable.

It is worth considering additional elements if your design differs from the above. It can be supplemented with carrying handles, a tray, recesses for legs and other details.

To begin with, preliminary marking takes place. Places of fastening and welding are marked, gaps are created for skewers. For this, a grinder or saw is used. Air holes are also created at this stage.

Important ! Often this design is made on reinforcing legs. They are too unreliable, so the structure wobbles at the slightest load. It is better to replace them with corners.

Welding a barbecue with your own hands

Welding is the best option for barbecue. It withstands large temperature changes and is much more efficient than bolting. For this purpose it is used welding machine, the type of which is selected according to preference. After this, the structure is alternately fixed and welded at the corners.

Advice ! For more convenient welding, it is recommended to use metal corners along the sides. They will also increase the reliability of the seams, but will also make the structure heavier.

Advice ! To attach the legs, you can use collapsible elements rather than welding. Removable legs will reduce the size of the barbecue when storing it.

At the end of the work, it is necessary to sand the seams and check the structure for reliability.

Metal barbecues with canopy

To cook kebabs in bad weather, a special grill design with a roof is used, for example, as shown in the photo. This will hide the meat and heat from precipitation, but this design is not easy. There are two options here:

• Installation of an additional canopy that is not related to the barbecue
• Installing a roof on the grill itself

The first option is optimal, because it will allow you to hide both the kebabs and the kebab maker himself. At the same time, its design and installation are much simpler. The second option requires additional calculations so that the base can support the weight of the canopy.

It is recommended to attach the structure to metal corners. This best option, because it greatly facilitates the assembly of the canopy. The canvas itself for the canopy is corrugated sheeting. It is fireproof, does not react to temperature changes and is lightweight, which is important for such a lightweight design.

Assembling the canopy is no different from the usual one; all that is needed is fire protection and a convenient location of the base. This will allow you to cook food freely without clinging to the fittings.

The version of the barbecue with a roof in one design is more complex and is performed by professional welders. This requires creation reliable design, the weight of which is evenly distributed on the base. It is much easier to make a canopy for stationary barbecues, because you can make a load-bearing foundation for them.

The structure with a canopy can be additionally beautifully decorated with metal elements, as can be seen in the photo. This will not only improve appearance, but will also make the canopy more reliable and stable.

Advice ! Equip the roof with an air duct if it is installed low.

Painting the final result

An important nuance in creating a barbecue is painting. It is simply necessary, because the metal used in the structure is easily subject to rust, and soot and ash do not improve its appearance.

Special compounds are used for painting. They have the following requirements:

• Resistance to temperature changes
• Heat resistance
• No harmful fumes

The following coatings meet this requirement:

• Organosilicon enamels
• Powder thermo paints
• Heat-resistant paints for various purposes

The second option is best suited for such tasks, but it is difficult to apply them yourself. They require special firing, after which they receive their properties.

There is another option - oxidation. It is quite difficult to perform, but it is possible to do it with your own hands.

It is better to choose black as the paint color. Since there will be a lot of soot and ash nearby, other coatings will quickly become dirty. On the same color the plaque will be invisible.

Advice ! Painting should only be done on the outside. Any coating inside will quickly peel off due to the high heat, and there is no point in it.

Making a barbecue yourself is quite simple. All you need is a sheet of metal, welding and desire. But you should stick to the scheme and plan, because minor deviations can further affect ease of use. This video will help with this, which demonstrates the assembly of a more complex structure:

Cooking barbecue is one of the most favorite culinary pastimes of the residents of our country, both in summer and winter. Winter version of juicy, aromatic meat dish made from pork or lamb is more suitable for cooking on a permanent or stationary grill. It is installed on an area cleared of snow, near country house. Another thing is summer - the time of vacations and travel. There is nothing better than organizing a smoky-smelling barbecue at a stop on a road trip or after swimming in a river. For lovers of outdoor recreation, it is best to have your own portable, convenient barbecue. And below we will look at how to do it correctly with your own hands, we will provide drawings and photos.

	Features of a collapsible grill.
	Tools you will need for the job.
	Dimensions, drawings, equipment of a collapsible barbecue.
	Assembling a barbecue with your own hands.

Let's start making a collapsible barbecue with our own hands. Everything that is done for oneself and with soul is a matter of pride. On the other hand, if you plan to travel out of town rarely, then don’t bother. For one or two outings into nature, a disposable, store-bought barbecue is quite sufficient. As an option, you can buy a high-quality, factory-made collapsible grill. Today, stores offer a large selection of them. However, if you need an original and inexpensive grill, then let’s get to work.

Features of a collapsible grill

A do-it-yourself collapsible barbecue must fully meet the requirements below. It should be:

• easy to manufacture, without the use of expensive sheet bending equipment and a guillotine;
• compact, fits well into the trunk of a car;
• durable, made from materials resistant to high temperatures;
• easy to assemble/disassemble hiking conditions without using many tools;
• reliable in terms of operation and fire safety.

Do-it-yourself collapsible grill: photos, drawings, videos, tools

To make a barbecue, you will need a standard set of tools available in every owner’s garage or home workshop. It’s okay if you don’t have some of the tools, you can always rent them. To work you will need:

• grinder and cutting wheels for metal;

• jigsaw with blades for metal;

• reinforced metal scissors;

• tape measure and other measuring tools;

• drilling machine with a large set of metal drills;

• metal square and ruler;

• stiletto for marking on metal sheets;

• welding machine;

• set of dies for thread cutting.

Dimensions of a do-it-yourself collapsible barbecue

It’s worth saying right away that sizes are always calculated individually. The calculations are based on:

• the dimensions of the car trunk, which must completely coincide with the dimensions of the barbecue when disassembled;
• number of servings of shish kebab to be cooked at once.

• 600 mm in length (designed for six skewers) the distance between them is 100 mm;
• 300 mm wide (usually the length of the skewer is 400 mm);
• 150 mm – barbecue height ( optimal height– 130 mm + 20 mm – grates), which if it is smaller, the meat may burn, and if it is higher, more coal will be needed;
• 600 mm – height of the grill legs (don’t forget about the size of your trunk).

Do-it-yourself collapsible grill: drawings, photos

We invite you to familiarize yourself with the simplest design of a barbecue by looking at the picture:

Let's present several options for drawings of a collapsible barbecue with various sizes. Among their number, you can choose one of the most suitable options.

Equipment for a collapsible barbecue

The collapsible barbecue model consists of 6 main elements:

• frame (stand) made of corners with four fixing tubes having a diameter of 17 mm;
• the bottom (base) of the grill is made of steel sheet;
• legs with a diameter of 20 mm;
• longitudinal side with 3 protrusions (2 pieces);
• side board with 2 protrusions (2 pieces);
• grate;
• fastening elements: engraver washers and simple wing nuts;
• bolts with simple washers and nuts (10 pieces).

Such a grill can be folded very compactly: its folded dimensions are no more than 600 mm in length, 300 mm in width, and no more than 60 mm in height.

Manufacturing of barbecue structural elements

1. We make a frame (stand) for the barbecue.

The barbecue stand is made in the form of a frame. It is required to provide high stability to the structure and secure the legs. Moreover, the stand on legs can be used separately for other needs, for example, for drying clothes and shoes, etc.

The frame is a regular rectangle, which was welded from corners. To make the frame you will need steel corners. You can also use substandard products that can be found at metal warehouses. They will cost much less than rolled metal products.

Please note that the frame size should always be slightly smaller size grounds. This is necessary so that when welding its width does not exceed the dimensions of the main grill. The sawn and measured corners must be welded into a rectangle with the following dimensions:

• length – 570 mm;
• width 230 mm.

Along the edges of the frame with inside the corner needs to be welded into four sections of water pipe having a length of 50 mm, with an outer diameter of 17 mm and an inner diameter of 10 mm. These four pipes should act as a support for the legs of the grill.

1. Making the legs of the barbecue.

Used as legs for barbecue water pipes with an internal diameter of 20 mm. You can use any water pipes: used or unconditioned. Such legs will fit well into the support tubes, which are attached to the grill frame. In such a project, the length of the legs is no more than 600 mm. To the end that will rest against the ground, you need to weld a plug, as well as a platform for stability. To prevent the leg from falling out, make a through hole and secure the assembled leg to the support using a pin. At the same time, you can make the legs higher.

1. We make the bottom (base) of the grill.

Bottom of the grill in finished form- This is a rectangular sheet with holes for air circulation, holes for fastening to the frame and grooves for fixing bolts.

To strengthen the base of a collapsible barbecue, it is suitable steel sheet, having a thickness of no more than 3.0 mm. To enhance durability that is subjected to strong temperature loads, use heat-resistant or stainless steel sheet.

If you do not have the opportunity to use this material, optimal solution will become:

• make grate bars from metal rods, which are welded together into a lattice to fit the size of the base;
• choose cast iron grates, which are used in home ovens, to match the size of the base (but be prepared that in this case the structure will become very heavy).

The manufacture of the base is divided into four stages:

• Using a jigsaw, grinder or other tool, you can cut a rectangle measuring 300x600 mm.

• For normal air circulation at the same distance from each other you need to drill through holes, with a diameter of 20 mm. They will be required for air access during coal combustion. Regulate the number of drilled holes; if there are too many of them, the strength of the structure will decrease; if there are few of them, then you will not be able to achieve normal combustion of coal. It is important that the holes are not covered by the grate.

• Make through grooves in the bottom of the structure. Grooves are required to fix the lower edges of the sides of the product. For this purpose, along the perimeter of the base, you need to measure a distance of 7 mm from the outer edge. Then draw a line around the perimeter. We mark grooves at equal distances from the edges in the center. We drill holes with a diameter of 2 mm, located close to each other. Connect them with a jigsaw, and use a round file to align the inner edges. We get three grooves, two on the side and one on the longitudinal. The dimensions of the grooves are 2 mm wide and 20 mm long.

• Then we make holes for attaching the bottom sheet to the frame. Place the frame on the bottom of the grill. We drill three holes on the longitudinal side and two holes on the side. We fasten the frame and bottom with bolts. The nut should be on the bottom, right under the bottom of the grill. This way you will save the thread from sintering during high temperatures.

1. We make the sides of a collapsible barbecue.

To make the sides you will need sheet metal (from 1.5 to 2 mm). You will need two lateral and two longitudinal bolts. The size of the longitudinal ones is 568 mm, the side ones are 286 mm, two parts go on each side. Reduce the size in relation to the base by 14 mm. The height of the sides is 170 mm (20 mm of which goes to the fixing lugs).

Now we mark the sides along the bottom edge. You need to attach the board to the corresponding edge of the base. Then marks opposite the grooves. So, we get two protrusions on the lateral side and three on the longitudinal side.

Using a metal jigsaw, we cut out the contours of the sides. You need to use HSS brand files, which are designed to cut metal. Don't forget to make fixing tabs at the bottom.

On equal distance From each other we make through holes in the sides intended for air access.

How to properly fasten the sides

The safety and stability of the barbecue structure directly depends on the strength of the connection of the sides. Among all the possible mounting options, it is worth choosing the most reliable one. The essence of the fastening is to fix the sides on the longitudinal spokes, as well as tighten them together using wing nuts.

• Spokes (rods) round section It is better to make it from heat-resistant metal. In total you will need four knitting needles with a length of 300 mm. The choice of their diameter is arbitrary. Both ends of the knitting needle need to be threaded. Now we select wing nuts to match the diameter of the spoke.
• The spokes must be firmly secured to the side panels. This way, it will be easier to assemble the grill structure. To do this, measure the required distances for attaching the spokes. If the thickness of the metal allows welding, then weld the spokes to the sidewall. If welding is not possible, then make paired holes on both sides of the rod. There will be four spoke holes in total. A horseshoe bolt with threads on both ends must be inserted into the paired holes. The protruding ends of the horseshoe must be firmly tightened with nuts.

1. We make grate bars.

You can easily make grate bars if you have a welding machine at your disposal. For manufacturing you will need reinforcing bars or other material. Using a grinder, cut 284 mm crossbars and 584 mm rod pieces. The number of rods can only be selected individually. Then we weld everything into a lattice. We provide legs – 15 mm in length.

Assembling a dismountable barbecue with your own hands: video, photo

Now we begin the final stage of work. It is important to perform it especially carefully in order to fit different parts of the grill.

• We connect the barbecue frame to the base. Thread the bolts through the holes in the frame corner and base. For high-quality fixation of bolts, use ordinary washers and engravers. Final fixation can be achieved with a locknut and nut. In principle, such a connection should be made permanent.

• We fix the legs. Leg supports with an outer diameter of 17 mm must be fitted with legs with an inner diameter of 20 mm. If a play of 3 mm between the leg and the support will interfere with the stability of the barbecue, the legs must be deepened into the ground. Alternatively, a threaded fastening can be used to secure the legs.

• Attach the sides to the base. We insert the protrusions of the lower part of the sides into the grooves of the base of the grill. The lower part of the sides must be pre-fixed. Insert metal pins into the holes that are drilled into the niche of the protrusions, which will prevent the sides from falling out. It is possible that this method of fastening will be very cumbersome. Try your own mounting option, for example, a hinged connection between the sides and the base.

• We tighten the longitudinal and side sides using knitting needles. Then we insert the spokes on the side sides into the holes on the longitudinal sides. It is good if the ends of the side sides are pressed tightly against the longitudinal side. We put on the washers and use the wings to tighten the longitudinal side to the side. It is possible that fastening with knitting needles inside the barbecue is not rational, because they can be deformed under high temperatures. This means it’s better to make them outside the side, as a result of which you will also get additional handles.

• Place the grate on the bottom of the grill.

So we realized our plan and made a collapsible barbecue with our own hands. If you suddenly find design flaws in the drawings and diagrams of the barbecue, we recommend that you voice your suggestions in the comments to the article.

Today we’ll talk about the constant attribute of the majority country houses. There are many variations of metal barbecues, differing in ergonomics and decorative design. Let's go from simple to complex and explain how to make a barbecue convenient, while leaving room for imagination.

Stationary or portable

There are no special tricks to making a barbecue - it's a simple iron box with holes. It is much more difficult to make it convenient, universal for different tasks and conditions. Even better is to be able to put the iron “monster” out of sight when not in use, or take it with you on trips to the river, and it should easily fit with the rest of your things in the trunk.

Stationary iron barbecues are popular for other reasons. If there is no need to frequently move them from place to place, therefore, there are no restrictions on weight - thicker and more durable metal can be used for manufacturing.

We offer the design of a folding portable barbecue, light and compact when folded, but you can always make it one-piece, inheriting general principles. Approach the choice of barbecue type wisely and carefully. Remember that portable barbecues are not decorated with forging; moreover, it is better to make them from heat-resistant steel.

We select and prepare materials correctly

Why? Main reason- gain in weight and durability, greater neatness. The grill made of carbon structural steel is subject to enhanced education scale when burning wood, due to cyclic heating its walls are quickly “eaten up”. In addition, black sheet steel tends to change its structure under the described conditions, which is expressed in the appearance of waves, swelling and planar deformations on the bottom and walls. So it is likely that portable grill You simply cannot disassemble and reassemble thin rolled carbon steel.

Considering the above, we can safely discard such “improvised” materials as barrels, canisters, system unit cases and other disposable hardware. But 40-liter cylinders for natural gas can be called suitable due to the fairly thick metal and radius shape, eliminating overvoltage points. But they must be burned before use, forever getting rid of traces of gas condensate. Of the features of such a workpiece, we only point out that the small width of the cylinders limits the length of the skewers. It is more practical to use a cylinder to make a smokehouse.

On average, a carbon steel grill reinforced with forging should have a wall thickness of 4, and an unreinforced one - from 6.5 mm. For heat-resistant steel, reinforcement is almost never required: walls made of it (from 13% chromium and more than 10% nickel, with low carbon content) with a thickness of 3.5 mm survive the fire almost unchanged.

And an extreme warning: any barbecue will look proportional and impressive if the master paid due attention to the preparation of details:

• cut as accurately as possible with a tolerance of no more than 0.5 mm;
• secure the workpiece with clamps to the edge of the table or in a yew;
• use a larger angle grinder - the larger the plane of the disc, the more accurate the cut.

Do not forget about safety precautions; be sure to wear protective clothing, use gloves and safety glasses.

Making the main box

We determine the width of the grill based on the length of the skewers, on average it is 45 cm. The length depends on the amount of cooking, but preferably not less than the full length of the skewers, it is convenient to store them inside. The optimal size is 800 mm, which is enough for cooking and preparation at the same time new portion coals.

With height it’s even more tricky: approximately the thickness of the layer of coals at the bottom should be 1.5 times the thickness of the largest piece of meat. And the distance between the meat and the coals should not go beyond 170-200 mm. In general, a height of 290 mm will be sufficient. Remember that the meat should not be heated by hot air, but by the thermal radiation of the coals directly.

By established sizes From a 4 mm sheet of grade 20Х20Н14С2 (or similar) we cut out:

• bottom 412x800 mm;
• two longitudinal walls 800x290 mm;
• two transverse walls 420x290 mm.

From a “black” corner 25x25x4 mm we make a frame with oblique cuts at the corners. Important internal dimensions: 816x429 mm, you need to measure on the outer surfaces, taking into account the thickness of the walls, do not forget to check the diagonals.

We are finalizing the side (long) walls. In the center on the long side we make a cut 95 mm deep and 10 mm wide, having previously drilled the part to round the edge. On all walls, at intervals of 30-40 mm, we make 10 mm holes in a checkerboard pattern for blowing from the sides.

We weld two or three 20x20 mm longitudinal angles to the bottom from below or place them on steel rivets, which can be made of ordinary steel. We place them at a distance of 120 mm from the edges, and another 30 mm closer to the center we make two rows of 8 mm holes for air flow into the central part of the fryer. On the front side of the bottom we weld short (50-70 mm) pieces of angle steel around the perimeter; they can also be riveted.

The remaining part of the “box” is the upper frame from a corner 20x20x4 mm, welded like the bottom one, but with external dimensions of 412x800 mm. We make hooks on the outer shelves of the frame using one of the following methods:

1. We make a couple of 12 mm cuts and, after heating the tongues red-hot, bend them outward.
2. We squeeze in a vice and weld two strips of steel of the same thickness as the walls, with an overlap of 10 mm, and cut them into hooks 20-30 mm wide.
3. We cut 2-3 cm pieces of corner and weld them around the perimeter of the frame.

At the corners of the bottom, 15 mm from each side, drill a 6 mm hole. We put the bottom into the lower frame, center it and transfer the holes to the corner. We make four L-shaped cotter pins 50x150 mm from 6 mm pins. We weld a 10 mm rod perpendicularly to the center of the bottom. The finishing touch On the shelves of the upper frame we make straight and oblique cuts to fix the skewers.

Legs and assembly diagram

The legs of the barbecue are made from meter-long pieces of 35 mm corners. To allow installation on the ground, the bottom of each leg is welded with a “heel”.

At 35 mm from the top edge, a cut is made to the full depth on one of the shelves. In the same shelf, 250 mm below, a second cut is made, then they are both connected longitudinally. At the bottom, the cut continues for another 40 mm. The resulting “tongue” should be bent inside the corner, leveled, secured from below by welding and the protruding excess should be trimmed.

At the top, the cut continues for another 15 mm, but here it needs to be expanded to 7-8 mm, that is, to the thickness of the barbecue wall and the shelf of the corner of the upper frame. It is recommended to process this area of ​​the part manually with a file, adjusting the width of the cut so that the legs fit tightly to the body. After installing all the legs, you need to transfer them through the holes in the corners of the bottom and frame to the gussets inside the corners, and then drill 8 mm holes according to the marks. The legs need to be folded “square” and one 10 mm hole must be drilled in the center and two 6 mm holes 150 cm from the edges of the uncut shelf.

The grill is assembled like this:

1. We put the bottom into the bottom frame.
2. We install the walls (the short ones cover the long ones).
3. We insert the upper frame with hooks onto the walls of the grill.
4. We hook each leg to the wall, align it and insert the cotter pin into the hole.

After use, the grill can be assembled into a relatively light compact stack. The inverted upper frame is placed on the bottom with a slight offset. On top of it there are short, then long walls, all of which is covered by an inverted lower frame. Now you need to put the legs on top, orienting the protruding rod between them.

First insert another 10 mm rod into the holes in the centers of the legs, tighten both pairs with threaded cotter pins. Place a bend on top and weld the rod threaded through the corners to the rod fixed to the bottom. Now, to disassemble the grill, just unscrew the cotter pins and pull the corners to the side, after which the entire stack will remain free.

Bells and whistles: ash pan, smokehouse, grill grate

In the end, we’ll talk about some additions to the grill that simplify cooking and maintenance. Everything is made modular, so you can only use what you need.

First of all, if you still assembled the grill as a stationary one, make it 50 cm higher than you planned. At the bottom, place an insert made of 8 mm expanded metal mesh on 50 mm legs from the corner, weld a handle in the center. This will make the burning of the coals and the temperature more uniform, making it easier to remove ash after burning.

Using a system of hooks, like on the top frame, you can also equip the grill with an openable lid, and if you make the legs 30-50 cm longer in height, you will get a support for a small canopy from the rain. If you like to cook meat on a grill grate, do not be lazy and get a square 10-12 mm stainless steel rod for it, weld with a clearance of 15-18 mm. Such a grill will be heavy, stable and will fit perfectly into the top frame of the new grill.

With the onset of warm spring days, many people are thinking about going out into nature or to their country house in order to relax after the winter cold and eat delicious kebabs with a real aroma of smoky pine, cherry, apricot or apple branches. And for this you need metal grill. Naturally, it can be purchased in a store, but if you are not too lazy to spend a few hours of your time, you can make an excellent metal grill with your own hands that will delight you and your loved ones delicious kebabs for many years.

Pros and cons of a metal grill. Its features

If you decide to make your own barbecue from metal (steel), then first of all you need to decide what size will be optimal in order to meet the needs of your entire family, as well as what metal will serve your purposes the longest.

Today there is large number varieties of barbecues that can be made from the most various materials, but among them metal is the most popular, as it has many undeniable advantages such as:

• Mobility. Even if the grill is not folding, it can still be easily moved to any utility room(basement, closet, garage, pantry), where it will stand until its next use, securely hidden from exposure to various atmospheric precipitations.
• Fire safety. Even in the event of an accidental strong fire of wood or coal, the dimensions and metal of the barbecue can prevent the occurrence of a fire hazard. The metal can become very hot, but since it does not burn, a fire cannot occur.
• Affordable price. Metal is currently the most accessible and inexpensive material for the manufacture of any type of barbecue compared to fire brick, natural stone or other expensive materials.
• Manufacturing speed. If you have the material and a welding machine, you can make such a brazier in just a few hours and immediately use it, while a brick structure will have to be made for at least a month and cannot be used for several more days.
• Ease of use. The metal brazier is easy to clean, wash and, if necessary, disassemble or fold (if it is collapsible or foldable).
• Fast cooking. Since metal retains heat perfectly, meat, vegetables and other products will cook on it quickly enough and bake evenly.

The only drawback of this design is its unaesthetic appearance. But if you are a jack of all trades, you can make not just a grill out of metal, but a real work of art. Metal is also susceptible to corrosion, but if you treat it with special anti-corrosion agents and take care of the product made from it, it will serve you for decades.

Photo: varieties of design of metal structures

Let's see what unusual and beautiful barbecues can be made from iron, steel and improvised means, if you have at least a little imagination and the “golden hands” of the master.

Here's a beautiful barbecue you can make for your home with your own hands Stationary grill in strict classic style made of stainless steel, which will decorate any garden plot Stationary metal grill with skillful decoration This barbecue in the shape of a car will look great in the yard of a car enthusiast. This barbecue in the shape of a ship will allow you to sail away into a sea of ​​pleasure from the aroma of barbecue Your children will definitely like this barbecue - a pig and they will be happy to help you grill kebabs Such magnificent barbecues made from canisters simply cannot be distinguished from factory ones

Preparation for construction: drawings, diagrams, what should be the optimal dimensions and structure

The size of the grill that you are going to make must meet your requirements and take into account all the conditions of its operation.

• If your family consists of three or four people, then a product measuring 50x30 cm will suit you.
• The width of a regular barbecue is 30 cm. This distance is calculated for one skewer, which can accommodate eight or nine small pieces of pork or veal per serving.
• The length of the grill can vary depending on the number of skewers that will need to be placed next to each other. The distance between the skewers should be about 10 cm, so for 8 pieces you need to measure 80 cm of sheet length, for 10 – 1 meter, etc. But you should not make the grill too long, as it will simply be inconvenient and it will be too bulky and awkward.
• The depth should be about 15 – 20 cm. This volume will be quite enough for a person to place logs or coals in the grill, as well as meat, so that later, when frying, it does not come into contact with burning coals and does not burn.
• The height of the “box” from the bottom to the legs should be such that a person can stand upright, hold a skewer in a bent hand and turn it over while frying kebab.
• To make legs, you can take corners (25 – 30 mm shelf) or four pieces of regular reinforcement (diameter 8 – 10 mm).

Stationary grill and its drawing

What material to choose for the construction of the cauldron: stainless steel, iron, etc.

For welding a barbecue, ordinary rolled sheet metal is best suited, from which the bottom and walls of the product are cut. The thicker the metal you use, the stronger and more reliable the grill will be, as well as more stable. Usually they take a sheet with a thickness of more than 4 mm.

The sheet size should be:

• width - 80 cm - 90 cm;
• length - 80 cm - 100 cm.

Stationary models should be thick-walled, as they will have a longer service life. To make the fryer box, you can use stainless steel, regular ferrous metal, or heat-resistant steel. Naturally, stainless and heat-resistant steel is the most the best option for the manufacture of stationary reliable barbecue, but also more expensive.

If you look from the point of view of economy, then it is best to buy a good steel sheet and metal profiles (corners or fittings) once, rather than then repair the grill, which will burn out due to low-quality metal. Ferrous metal can rust over time, and the bottom of the brazier can simply burn out with frequent use of the grill. Therefore, it is necessary to choose the material taking into account the intensity of use of the future product.

Required tools and materials

• Sheet metal (stainless or heat-resistant steel, ordinary ferrous rolled metal).
• Iron corners or regular pieces of reinforcement (individual length).
• Angle grinder (grinder), hacksaw or electric jigsaw.
• Powerful drill.
• Welding machine.

Making a stationary metal kebab maker with your own hands: step-by-step instructions

• It is necessary to make chalk markings on the iron sheet in accordance with the developed drawing plan.

Marking a metal sheet for a future barbecue box

• Cut the sides and bottom of the structure with an angle grinder, hacksaw or electric jigsaw.
• In the lower part of all four walls of the grill, it is necessary to drill symmetrical holes around the entire perimeter, which will facilitate the flow of air from the outside to speed up the process of igniting logs or coals. You can also use a grinder to make special perforations at the bottom of the roasting pan box for constant air circulation.

Perforation of the bottom of the grill for better air circulation

• On the upper part along the entire length of the walls it is necessary to make holes for laying skewers. This can be done with a grinder. The distances between them must be strictly symmetrical with respect to opposite side and have equal distances between each other.
• Next, the walls and bottom of the grill must be welded into a kind of rectangular box, which will form the main part of the grill. All welds must be thoroughly cleaned with a grinder so that they are smooth and have an attractive appearance.

Brazier with recesses for storing skewers

• To make the legs, you need to take corners or reinforcement and weld them to all four corners of the walls. If desired, you can make the legs unscrew. You just need to weld four nuts to the bottom of the brazier, and cut a thread on the fittings to screw the legs to the base of the brazier. The diameter of the nuts must correspond to the diameter of the fittings. Then the legs can be easily unscrewed for more convenient storage barbecue at the end of the season.

Brazier with perforated bottom

How to finish an iron grill, and can it be painted?

Let's see whether it is necessary to paint the barbecue box and why it should be done? It is not advisable to use paint and other chemically active coloring substances, since during the burning of coal or firewood the paint will begin to peel off and emit bad smell, and meat can absorb chemical emissions hazardous to health.

But currently modern manufacturers can offer special means for painting the entire structure of the grill, completely safe for people nearby and for meat, vegetables and other products cooked on it.

The only problem is that the temperature inside the fryer is so high that any coating (even a very durable one) can simply quickly burn and crumble.

Heat-resistant paints for painting barbecues

Today there are such heat-resistant paints as:

• Silicone enamels that can withstand temperatures up to +600 degrees Celsius.
• Heat-resistant powder paints are perfect for painting a brazier, but they are quite difficult to use, since they must be fired at a very high temperature.
• The oxidation process is quite complex, but if desired, it can be carried out using a homemade method at home. To do this, the barbecue box must be treated with five percent sulfuric acid. Then boil in a thick solution of alkaline soap and cook for about one and a half or two hours in a sodium solution. After these “water” procedures, the metal will be covered with a black non-stick coating, which will protect it from corrosion. But this method is very unsafe, since working with such chemical, as sulfuric acid requires great care.

Video: building a steel barbecue oven

Video: homemade design option

Projects, sketches and features of making a collapsible and folding barbecue

Collapsible barbecue for a summer residence

This barbecue is very easy to lay out on individual elements, which will not take up much space during storage.

The design of the fryer does not provide for welding all its parts, so a welding machine may not be needed here. And in order for the sides and legs of the grill to be removed, we only need bolts and nuts.

Drawing of a collapsible barbecue

How to do

1. First you need to mark all the parts of the product on an iron sheet. On the sides and bottom you need to add about 4 cm to the joints as indicated in the diagram.
2. Then all the parts need to be cut out.
3. In order to be able to bend the sheets, it is necessary to make small cuts on the sides on the cut out sides. Then it will be possible to join the corners and the bottom can be easily placed inside the frame.
4. To ensure that the entire structure of the “box” of the fryer does not fall apart during the preparation of kebabs, holes must be made at the ends of the walls and firmly secured with bolts.
5. On the top of the sides of the roasting pan, you need to make recesses at equal distances for laying skewers.
6. The legs must be made from 4 iron corners, in which holes must also be made for the bolts, as well as in the corners of the adjacent walls to which they will be attached.
7. For better air access, you need to make small holes at the very bottom of the box walls with a drill or grinder.

View of the finished collapsible barbecue

Folding grill

Such a camp grill can also be made in the yard of your home and it will be an excellent option for country picnics. When folded, it is a small iron suitcase with a portable device. The thickness of such a “suitcase” is only 40 mm, and the length ranges from 65 to 85 cm. You can put skewers or a grill grate in it.

Folding barbecue in the form of a suitcase

How to cook

• It is necessary to cut out the bottom of the grill from a sheet of iron and drill round holes on the sides with a drill with a diameter of about 10 mm for air flow. Then bend the sides along the line shown in the drawing.

Drawing of the bottom of a folding barbecue

• Cut out the sides (size 62x20.5 cm).
• In order for them to easily fold inside the “suitcase”, two small loops (canopies) must be secured between the bottom and the walls. This can be done using screws or welding.
• Next, you need to cut out the removable end walls. During assembly, they will be inserted into the sides and bottom. To do this, thin rectangular slits must be made along all edges of the side walls.

Drawing of the walls of a folding barbecue

• Four nuts must be welded to the bottom of the bottom, which are necessary for screw-on legs.
• To make them, you need to take four reinforcement rods, 60 cm long, and on each of them you need to make a thread (1 cm M8). During assembly, the legs can be screwed in with welded nuts.

Folding grill - assembled view

• For ease of transportation, the design of the barbecue is complemented by a special metal handle, which can simply be welded or screwed with bolts and nuts.
• In order for the barbecue to close like a “suitcase,” you need to screw a latch or hook onto one of the walls.

Folding grill - view when folded

Video: grill in the form of a suitcase

Whatever type of barbecue you choose (stationary, collapsible or folding), each of them has its own undeniable advantages, which you will immediately see as soon as you want to make a barbecue on your personal plot or go out with the whole family into nature. A barbecue made by yourself will delight you for many years, and you can be proud of your work.

Shish kebab cooked in nature - delicious dish. If desired, you can fry it on stones, but it is much more convenient to use an iron grill - the meat does not burn, and the coals are slowly fanned by air entering through special holes. Thanks to the high position of the roasting pan above it, there is no need to bend over or squat next to it while cooking. If you haven't got it yet useful device, then from this article you can learn how to make a grill from sheet metal with your own hands, so as not to buy it ready-made.

Schemes and sizes of barbecues

Homemade devices for frying kebabs are divided into 2 groups - stationary and collapsible. The first ones are made for home or country use and differ more massive construction, the second are lightweight folding models for outdoor picnics.

Metal kebabs installed in the courtyard of a house come in several varieties:

• a simple open-type outdoor grill on legs;
• a multifunctional device that includes a barbecue, an oven, a stove for a cauldron and even a smokehouse;
• garden options, equipped with a roof and sometimes with a natural hood.

Multifunctional grill

Reference. When making barbecue grills, some craftsmen not only combine them with various stoves, but also place an electric spit over the brazier, as shown in the drawing below. Thanks to this, the poultry is cooked in automatic mode like on an industrial grill.

There are two types of camping structures - collapsible and folding. The difference between them is compactness and weight. In the first case, the grill is made with removable legs and a disassembling body so that it can easily fit into a car trunk. The design of the second type of kebab makers allows them to be folded into a suitcase or briefcase for manual carrying. An example of such an original homemade product is shown in the photo.

The next step after choosing a design is drawing a sketch and determining the dimensions of the structure. To make your homemade grill easy to use and spacious enough, consider the following points:

1. Select the width of the product according to the length of the existing skewers; usually it lies in the range of 250-400 mm. If you don’t have skewers yet, then make the stationary version as wide as possible, and it’s better to make the portable model small.
2. Estimate how many servings of shish kebab will have to be cooked at the same time and calculate the length of the roasting pan, observing the condition: the distance between the skewers should be at least 60 mm.
3. Select the height of your homemade barbecue to suit your height for ease of frying and rotating skewers.

Advice. In order to properly make a barbecue with a metal canopy, when choosing sizes you should take care of the stability of the structure. It is not advisable to design the Dutch oven too narrow or long, unless you are embedding the stand into concrete. Projects beautiful barbecues with a roof made of forged elements are shown in the photo.

If you plan to build a gazebo where the barbecue grill will subsequently be located, then you need to provide an exhaust hood with a chimney pipe and maintain a distance of 1 m from the firebox to the wooden structures.

Preparation of materials

Depending on the purpose and design of the barbecue, sheet iron of various thicknesses is used for manufacturing:

• yard braziers, which are constantly located on the street, are usually built from ordinary steel with a thickness of 2 to 3 mm;
• for a prefabricated structure designed for transportation, it is better to take metal no more than 1.5 mm;
• Products that fold into a suitcase or briefcase must be assembled from stainless steel 0.8-1 mm thick.

A house barbecue can also be made from an old gas cylinder or a 200-liter barrel. You receive a ready-made round-shaped firebox, where all that remains is to cut out the lid, install the door and weld the chimney pipe so that the kebab maker can simultaneously serve as a smokehouse. How is this implemented? unusual solution, look at the photo:

The legs of the structure are made from any available means - profile and round pipes, corners and channels. There is only one requirement for them: the supports must ensure the stability of the structure.

Simple stationary model - assembly order

As a rule, a yard barbecue is made with your own hands from metal joined by welding. First, the iron sheets need to be marked and cut into blanks in accordance with the drawing. For further actions We offer the following step-by-step instructions:

1. Take the side wall blanks and drill 5 holes in them with a diameter of 15 mm at a height of 8 cm from the bottom.
2. Now you need to weld a metal box - the future brazier. A double bottom can be formed in two ways: by welding a perforated steel sheet over the side holes, or by placing a mesh and laying the bottom with ceramic solid bricks.
3. Weld the frame with crossbars between the legs and attach it to the finished firebox.
4. To install and rotate the skewers, cut grooves at the ends of the side walls at intervals of at least 6 cm.
5. Attach carrying handles to the end walls.

Important point. The correct placement of welds is on the outside, not inside the firebox, so that they do not burn out. This way the product will last longer.

If a propane cylinder or barrel is used to make a barbecue, then you need to cut out the lid and put a mesh inside. The latter can be bought or welded yourself from steel wire. Make the lid hinged by attaching it to hinges. When you need to make a smokehouse, instead of the semicircular bottom of the cylinder, an iron disk with an opening for the door is welded, and a chimney is installed on the other side. More information about making a barbecue at home is described in the video:

Upon completion of the assembly work, improve the appearance of the product by painting it with heat-resistant enamel of the KO series or special paint from an aerosol can.

Collapsible metal grill

The manufacture of a disassembled structure is carried out in the same order as a welded brazier, but with some differences:

1. Uncover metal parts is made with a reserve for bends along the edges, with the help of which the walls are attached to each other with bolts.
2. The ends of each element must be bent at an angle of 90° and holes drilled in them.
3. The legs are also attached to the body using bolts.

Advice. When assembling, make sure that the nut and part of the thread are on the outside, and the bolt head is inside the firebox, as shown in the drawing.

There is a simpler option for joining parts without threaded connections. The fastening elements are the legs themselves, made of profile pipes with longitudinal cuts. The bent ends of the walls are inserted into these slots, and the bottom is simply laid on the bends. The essence of the idea is shown in the next video:

A brazier in the shape of a diplomat is somewhat more difficult to make. You will have to work with stainless steel, which is harder to drill and bend. Regular iron should not be used; a sheet 0.8 mm thick will burn out quite quickly, and thicker steel will make the suitcase too heavy. The second difficulty, noticeable in the assembly drawing, is the installation of hinges on the side walls so that they fold inward. The end sides are simply welded to the bottom, and the legs are inserted into special sockets.

Conclusion

For a skilled owner, making a barbecue from metal is not a problem. Even in the absence of welding and the skills to work with it, a stationary kebab maker can be bolted together. The main thing is not to make a mistake with the size of the product and not to make it too small. If you have time and desire, you can expand the functionality of the barbecue - weld shelves for firewood and stringing meat, and also make a canopy so that the occasional rain does not cover you.

Design engineer with more than 8 years of experience in construction.
Graduated from Eastern Ukrainian National University them. Vladimir Dal with a degree in Electronics Industry Equipment in 2011.