Metal brazier with a chimney drawing. Brazier made of metal: the nuances of manufacturing technology. Prices for various types and forms of barbecues

Barbecue craftsmen can cook this dish even in the middle of a dense forest without a single device for this. But still, it is much more pleasant and more convenient to use reliable, proven and durable devices for cooking in nature. But most often this process occurs with the participation of barbecues.

Peculiarities

The most common barbecue device is a metal grill.

Here are its main advantages.

• Simplicity. Most often, the brazier is a box with legs, inside which firewood or coals are poured, a fire is made, and skewers with meat or a grill with vegetables are placed on top.
• Mobility. Some metal models can be used anywhere: on the ground, on a concrete pad, on a terrace, and even on a sandy beach.
• Functionality. Even the simplest inventions can be decorated with ornate forging, which can serve as additional hooks for hanging skewers or nets. You can build a structure with a roof or with additional shelves.

• Security. The metal does not burn, does not melt and does not create fires. And this is a big plus.
• Profitability. Even in the absence of the necessary material and the desire to make a barbecue out of metal yourself, you will spend a small amount of money on its purchase.

The disadvantages include not always aesthetic appearance and fragility of some models. However, all these nuances are eliminated and adjusted individually for each user and for each case.

The unique feature of metal braziers is that they can be easily made by yourself.

You do not need to have any special knowledge or skills to do this. You just need to decide on the model and materials, listen to the advice of professionals or just knowledgeable people, and also be sure that your plan is 100% realized.

Device and principle of operation

Starting to consider the device from the bottom up, be sure to pay attention to the legs. As a rule, these are four metal corners, pointed downwards so that they can be stuck into the ground. The height of this element is selected individually if the product is made to order. In construction and gardening stores, you will most likely come across standard universal models with a length of 80 to 120 cm. Metal reinforcing bars are sometimes chosen as this element, some craftsmen resort to a forged version of the brazier base.

There are also unique home-made designs installed on the lower iron part of sewing machines, tables unsuitable for use, and so on. Almost everything is used that is stable on any surface and is able to withstand the mass of a metal box and its contents in the process of cooking on fire.

The steel box, which consists of four sidewalls and a bottom, is the basis of the brazier structure. Often, the lower part of this box is made reinforced in order to increase the life of the entire structure. The side walls must be perforated so that the heat does not accumulate in one place and air circulation occurs. Thus, a kind of blower is created, as in stoves.

On the upper edges of the long sides of the metal box, recesses are made, into which skewers are then very conveniently inserted. This allows you to minimize the movement of mini-skewers on metal.

The principle of operation of such barbecues is known to everyone. At the bottom of the metal box, coals or logs of firewood are laid out, a fire is kindled. When the fire subsides, and only coals, ash and heat from them remain in the brazier, skewers with pre-prepared meat or vegetables are laid out in orderly rows on the structure. The heat in the hearth is maintained by improvised means that create a powerful flow of air into the structure, but do not re-ignite the fire on the ashes.

Types of structures

As for the various designs that involve comfortable cooking barbecue, here you should first deal with the main types of metal barbecues.

There are four types in total.

• Disposable. Mangal in a hurry. Everything that can be found nearby is used - from cans to two U-shaped metal profiles.
• Stationary. The second step in the evolution of metal barbecues. Simple, economical, sustainable. Can be used both outdoors and under a canopy. If necessary, it can be completed with a roof, a hood (or even a chimney), a pot rack and a double bottom.

• Collapsible. It differs from the stationary way of attaching the barbecue elements to each other. In the first, all joints are spot welded. In the second, they are screwed with metal bolts or hinges, which allows it to be disassembled for a while when it will not be used.
• Folding. Original models of mobile barbecues made of metal, which are very convenient to store directly in the trunk of a car in case of a sudden trip to nature. They are suitcases, inside which you can put skewers and legs of a folding metal structure.

Each of the modifications has both positive aspects and disadvantages. By making a metal barbecue with your own hands, you take responsibility for its design and operation. And this is in your favor.

Having decided on this crucial step, you can plan the presence of a smokehouse or barbecue grill.

Some projects also include a lid in the overall design of the brazier. By covering the barbecue, you can achieve the fastest cooking of your dish and be sure that all the most valuable and useful properties and vitamins will be preserved in it.

In order for proper air circulation to occur inside the metal box of the brazier, it is better to make slots called a blower at the bottom of the sidewalls of the structure. Special holes with a diameter of 10-12 mm are made in the bottom so that the oxygen entering these holes burns out, thereby enriching the meat over the fire.

For barbecue legs, metal rods or even pipes are sometimes easily used. The main thing is to properly cut, weld or fasten with the main structure.

Craftsmen make metal barbecues almost out of thin air.

So, there are options from a barrel, a gas cylinder, and even from a drum of an automatic washing machine.

Drawings and dimensions

Before proceeding with the production process, it is worth deciding on the model, dimensions, material. The next step will be the creation of a small but correct project plan, in which you need to display all the nuances and necessary numbers. On the sketch, you need to schematically depict the future design.

Consider the main components and tools that will be needed for work.

• Sheet of metal or its pieces. The thickness of the material, according to the recommendations of professionals, ranges from 3 to 5-7 mm. Of course, the higher this indicator, the longer the life of the metal structure itself will be. It is convenient in this case to manufacture a prefabricated structure, when the bottom can be made denser and the walls thinner.
• Metal corners or profile pipes. The former are suitable both for arranging barbecue legs and for reinforcing the thin-walled sides of the box. Pipes are suitable only for creating two pairs of legs on which the whole structure will stand.

• Bulgarian with discs for metal.
• Drill for drilling ventilation holes or mounting holes.
• Welding machine, if you decide to make a stationary brazier from one or more sheets of metal.

The main dimensions of a standard stationary metal barbecue are shown in the diagram. But in order to make your measurements, you need to understand why such numbers were chosen. The width of the box is always focused on the length of the skewers minus 8-10 cm. On average, it will be somewhere around 30 cm.

The length depends on the number of skewers that will be simultaneously involved in the preparation of kebabs. It also takes into account the distance from one semi-finished product to another, because they should not fit snugly against each other. So, the figure is taken as the basis - 10 cm per strung skewer.

The depth of the metal box of the barbecue is calculated clearly and has parameters of 20-25 cm. This distance is enough to fry the meat, but not burn it. If the depth is made more than 25 cm, fuel consumption and cooking time will increase.

There are also original mini-models, all sizes of which will have to be cut, depending on the reduction of the layout itself.

They tend to have short legs and are close to the ground. But even such designs look beautiful and practical thanks to a systematic and careful approach to manufacturing and assembly.

Step by step manufacturing instructions

It is worth understanding the step-by-step process of creating stationary metal barbecues with your own hands.

The first step is markup. On a solid sheet of metal, we draw the silhouette of the future structure in a disassembled state. You should get a cross.

In the second stage, we cut out the drawn figure with the help of a grinder. Next, you will need to bend all sides and weld them together. The box is ready.

Then we drill holes in the bottom for air and cut a blower in the walls of the box. It is also important to follow a certain system here. The holes must be approximately the same distance from each other and from the edges of the box. Approximately - about 60 mm in one row.

Given that the holes are staggered, the distance from the bottom to the top is only 30 mm. This is necessary so that oxygen enters the brazier evenly.

The next step is to cut grooves for stable fixation of skewers on the grill. These "cloves" are located on the upper side of the long sidewalls of the structure. The manufacture and fastening of the legs is planned to be done last.

The stationary metal brazier is ready. You can attach additional handles to it (for ease of moving from place to place), hooks, gratings and even wheels for transportation.

You can make a collapsible iron brazier for a summer residence yourself.

All work is carried out in four stages.

1. Marking and cutting the walls and bottom. All elements must be drawn taking into account the allowance for bent seams.
2. We make blowers and air ducts in the walls and bottom.
3. On the allowances left when cutting the elements, holes are made for attaching them to each other.
4. The legs will also be attached without the help of welding. A metal corner is suitable here, which is screwed to the box with refractory screws or self-tapping screws. It would also be a great idea to use tubes on which you need to make a thread, and weld bolts to the structure and screw the leg tubes into them.

A home-made collapsible iron brazier can be used for its intended purpose immediately after all work is completed.

After cooking, it is easy to fold and store in a shed or garage. It won't take up much space and won't get in the way.

A camping "suitcase" is also easily made at home. To do this, you need to make a drawing on a metal sheet, where 4 cm is added to each side. Holes are made on the long sides. The bottom and walls are fastened together by door canopies. Bolts for fastening the legs are welded to the bottom. We supplement the design with a hook and loop so that the brazier does not decompose itself. We weld a handle to the side to make it convenient to carry a metal “suitcase”, even if you are going to nature by public transport.

Making an original barbecue grill from improvised materials is as easy as shelling pears. The most popular projects today are a brazier made from a metal barrel, from a gas cylinder and a washing machine drum.

The design of the barrel can combine two functions at once: a barbecue and a smokehouse.

There are at least three ways to make it. At the first, the barrel is placed on its side, its upper part is cut out, leaving the ends intact. The cut-out cover is attached to the main body of the future barbecue with ordinary door canopies. Legs are welded to the ends of the barrel, for example, metal rods. At the cut line of the upper part, corners are attached with a welding machine, on which notches are made to fix the skewers.

The second option for trimming a barrel is to divide it into two parts. Having put the base of the brazier on a flat surface, we make a vertical cut from the top end to the bottom. The percentage of parts can be different: from 30/70 to 50/50. But the bottom must be greater than or equal to the top. Further, the whole process is identical.

Making the perfect smokehouse is also easy. But this will require two barrels. One will become a base for a smokehouse, inside which a fire will be made. The second will be cut into two parts horizontally and become the smoking unit itself. Sawdust must be laid on the bottom of this barrel. The lid must remain closed throughout the entire process.

Making a metal barbecue from a used gas cylinder is schematically very similar to the same process for a barrel.

The main nuance that you should pay attention to is the preparation of the used container for work.

The cylinder must be at least 50 liters in volume in order for the brazier to turn out to be solid. The next step is to clean the tank from the remaining gas.

To do this, you need to do three things.

1. release the remaining gas through the valve and turn the cylinder upside down;
2. moisten the valve with soapy water, in case of bubbles or a corresponding smell, the gas has not yet completely escaped, you need to wait;
3. rinse the empty container.

In order to carry out the third step as safely as possible, this procedure is recommended to be performed with an assistant.

First of all, while one saws off the crane with a grinder, the other periodically pours water over the cut point so that the sparks do not get inside and react with the remnants of the gas substance on the walls of the cylinder.

A hose is inserted into the resulting hole, from which water is supplied under good pressure. While the liquid enters, the balloon is periodically shaken to wash all the walls well. Pour full capacity and leave for several days. After the allotted time, the water is drained, but remember that this is already poison. To remove the pungent smell of gas from the cylinder, it is burned inside before starting to make a brazier from it. Further manipulations look and are performed in the same way as in the case of a metal barrel.

The original designs of barbecues are obtained from old cars. Using the hood and front of an old vehicle, you can get an excellent heat-resistant and unusual brazier with a lid.

The simplest is the brazier, made from improvised means.

The fastest and most durable in this category is the roaster from the drum of the washing machine. The average time required for processing is 10-15 minutes. The main condition is to find a drum. You can use it completely, or you can cut off the unnecessary part if you think it is too high. As for the support, the convenience of this option lies in the fact that it can be placed directly on the ground, bricks or stones. And you can make legs specially for him from reinforcement rods. Both options are worth considering. Choose it individually for yourself.

It is impossible to do just by assembling the constituent parts of a metal barbecue. There are a number of features in the operation of this device that must be adopted and implemented to improve its functional qualities and performance.

After all the manufacturing work is completed, it is necessary to clean the finished brazier from dirt and rust. To remove the latter, use a grinder or drill with a special nozzle.

The inner walls of the barbecue already during operation do not need to be cleaned of carbon deposits. It is believed that this is what gives kebabs a special flavor and "health".

It happens in two stages:

1. surface degreasing;
2. keeping the barbecue elements in a solution of caustic soda for about an hour and a half.

Such treatment will not only provide a special heat-protective film, but also protect against metal corrosion for the entire period of operation of the device.

If wooden parts are used in the overall design, special attention should be paid to their treatment with various antiseptic, moisture-resistant and heat-repellent agents.

The place where it is planned to place the brazier must be freed in advance from dry grass, branches or other flammable objects and it is imperative to install a container with sand nearby, which, in case of fire, will extinguish the fire.

So that the acrid smoke from the fire does not interfere with cooking and enjoying nature, you can independently build a hood for a metal barbecue. It is made from the same material as the outdoor cooking device. It differs from standard brazier structures installed indoors in that it looks like a truncated pipe. The area of ​​​​the dome of the hood is usually equal to the area of ​​\u200b\u200bthe brazier itself. This allows you to minimize the emission of smoke outside the cooking area. The dome of the hood is welded to the body of the brazier. Here it is also important to take into account the mass of the structure, so that everything together is stable.

Beautiful examples

The original stationary brazier made of metal, made with forging elements. At the same time, the forged parts are a table-stand for a brazier. Under the table there is a place for preparing firewood or coals, so as not to run far behind them. Such a brazier will not be easy, but quite mobile. That is, rearranging it to a convenient place or putting it in a barn for the winter will not be difficult. Forged products about

A metal brazier with a roof allows you to cook meals on a fire even in bad weather. If you don’t have a shed or gazebo in your yard, but you want meat or vegetables fried on a fire, this option is a great solution. In addition, the design is equipped with a stand for installing a cauldron and also a convenient place to place fuel.

Unusual models are also found among stationary barbecues. Two large wheels are very successfully attached to the legs of this design. Simulating a garden wheelbarrow, the device easily moves around your site and is strong and stable where you need it.

This configuration of metal braziers in the shape of a boot is quite common. It combines a barbecue, barbecue and even the possibility of cooking meat on a spit. A convenient grid table allows you to optimally arrange all the necessary tools and ingredients at your fingertips.

A folding metal grill when packed resembles a suitcase. This allows you to take it with you wherever and whenever you want. If necessary, skewers and other necessary little things can be folded inside. The only downside to this design is the height. It is as compact as possible, and therefore you will have to cook on it only in a sitting position.

Another example of a suitcase barbecue, which is already equipped with legs. These additional parts are conveniently folded inside the box, which closes with a special fastener so that nothing falls apart. The photo also shows other models of folding barbecues, which also have compact dimensions and are easy to use.

A spacious stationary brazier made of a sheet of metal with the addition of forged patterns. It is also equipped with a device for cooking in a cauldron, has a convenient side mini-table and a place for firewood or dishes under the box itself.

The original way to install a pipe hood over the barbecue. Suitable for those who do not want to fix the barbecue in one place and install a bulky exhaust structure in the gazebo or on the veranda. Here all the nuances have already been taken into account. Some manufacturers even offer benches and chairs in the same style.

A fabulous brazier in the form of a carriage with a roof will not leave indifferent even the most skeptical buyer. However, the price of such a forged model may not be the most pleasant value. Of the features of this design, we can note the presence of a lid on the barbecue.

The original hearth is obtained from the front of the car. This allows you not only to surprise your guests and get a convenient device for cooking on fire. Thanks to this non-standard approach, you also get rid of an unnecessary vehicle that only took up space.

A chic forged brazier in the form of a camper, equipped with a roof and a chimney, will become a true decoration of your site. The design is bulky, but it allows you to cook immediately for a large company both on skewers and on a barbecue grill.

There are a lot of beautiful and practical examples of metal barbecues. It is important to keep all important safety measures in mind when using them so that the external aesthetics do not turn into trouble. Making metal barbecues for your own use on your own and with your own hands is a responsible and creative process that requires concentration, caution and an individual approach.

How to make a metal grill with your own hands, see the video below.

Metal brazier is the easiest to manufacture. Therefore, it is the most common, especially among those people who like to do something with their own hands and constantly relax in the country or in nature.

Kinds

Braziers made of metal are:

Portable can be fully or partially collapsible.

Folding products

The first type is a single structure that can be folded into portable case. Such metal barbecues are designed for tourists. Therefore, their features are:

• small sizes;
• relatively low weight.

Most of the drawings of such barbecues provide for a brazier with dimensions of 45x26x16 cm (LxWxH). For a large company, it is not very suitable, because it will take a very long time to cook the barbecue.

Another feature of the correct folding braziers is a special material. They are used for their manufacture thin fire-resistant stainless steel. At the same time, all loops are also made from it with their own hands. Thanks to this, the brazier turns out to be quite light in weight.

Stainless steel is very easy to clean from soot. It is enough to wipe with a cloth, and its mirror appearance returns. Therefore, a folding brazier can be put in a backpack and not worry that something inside will become dirty.

Folding braziers are also made of sheet metal. They may have the above dimensions, and may also be larger. The products are a little heavy and therefore suitable for short trips. Such designs are a good option in cases where there is very little space in the car.

Collapsible and stationary models

Portable fully collapsible barbecues can also be folded compactly. However, compactness will be worse than that of folding ones. After all, the scheme provides for large-sized parts. At the same time, the creators use racks with a height of 1 m. They are much larger than similar elements of a folding barbecue. Due to their large size and height, collapsible portable braziers create great comfort while cooking barbecue.

Partially collapsible models and their sketches provide for the possibility of removing the legs. The brazier is an integral design.

Stationary ones have a large mass, and they can only be carried around the courtyard. They are distinguished by a large number of decorating beautiful elements. Many of them are . Such braziers have almost the same brazier as in collapsible structures. All other elements are beautifully designed and depend on the imagination of the creator. Often such barbecues resemble characters from fairy tales, a train, cars and any other items. Many stationary braziers are built into a frame with a roof.

Ideal Model

Its features depend on the shape of the brazier. Each form has its own optimal dimensions.

The drawing of an ideal classic rectangular metal brazier has the following features:

1. Width - 250 mm. This is enough to accommodate 6-8 pieces of meat. With this value, all pieces, including those in the middle, receive heat from the longitudinal side walls. This heat is necessary for the formation of a golden crust. If you make the width larger, then the middle pieces will be without a crust.
2. Length - about 1 m. This takes into account that one skewer should account for 8-12 cm. A margin of 5 cm on both sides is also taken into account. It turns out that 8 skewers can be placed in a meter barbecue. This is enough for an average company. You should not make a long length, because the cook will have to run from one end to the other. It is more convenient to stay in one place.
3. Height - 200 mm. The optimal height is 150 mm. However, firewood is different and gives off its own amount of heat.
4. Vertical cutouts in the longitudinal side walls. Their length should be 50 mm. This value will allow you to select the height of the skewers, depending on the type of firewood. The meat should be 30-70 mm from the coals.
5. Holes in the bottom. There must be many. The diameter of each hole should be 10-15 mm. The distance between holes and rows of holes should be 20-30 mm. Drawings of an ideal brazier may include a mesh bottom. This option is better, since the air flow to the coals increases. The mesh should be made of wire with a diameter greater than 4 mm.
6. Thickness metal walls - 2 mm and even better 4-6 mm. This will ensure a long service life and the creation of the necessary heat for cooking barbecue.
7. The height of the entire structure depends on the height of the cook. In most cases - 1 m.

Read also: How to assemble a barbecue grill

How to make the perfect model

First you need draw your own drawing. At the same time, the above rules are observed. The drawing will allow you to determine the dimensions of each side wall. During its drawing, they are determined with the implementation of the possibility of parsing the barbecue. If possible, then the length of the side walls should be increased by 2 cm. These additional centimeters will be curved edges. That is, 1 cm of each of the sides that will adjoin the racks will need to be bent at an angle of 90 °. 1 cm of the bottom edge of the sides of any brazier also needs to be bent. Do it inside the structure.

According to the drawn up drawing cut sheet metal and a profile pipe or corners. Holes are drilled in the bottom. Slots are made in the longitudinal side walls. In the case of a fully collapsible structure, two long openings are made in the racks. Their length should be equal to the height of the brazier. Imaginary lines that will pass through the openings should form a right angle.

If a non-separable brazier is created with your own hands, then the sidewalls are first welded. Next, racks are welded to them. You may or may not weld. This will improve the portability of the design. In this case, each pair of racks must be made in the form of the letter "H". In this case, the ends of the racks should be 1-2 cm higher than the horizontal partition. For reliable fixation, 4 protruding metal squares with dimensions of 2x2 cm can be welded to the sides of the brazier at the level of the top of the racks. These squares and racks will need to be fastened with hooks in the shape of the letter “P”.

For extra stability, you can make the ends of the posts sharp to drive them into the ground.

Throat Model

Such a brazier resembles a large bottle. The design consists of three parts:

1. wide cylinder. Its height is 180-200 mm.
2. cut cone. Height - 100-150 mm.
3. narrow cylinder. It has a height equal to 100-150 mm.

The bottom part has a lot of holes in it. They are not only in the bottom, but also in the side walls. The upper ones are made at a height of 130 mm. The presence of side holes is a very interesting feature. Proper braziers should not have such holes, since a lot of oxygen enters the meat through them. It changes the chemical processes in the meat, and the dish is not the way it should be.

However, in the case of cooking meat on this grill, this is not the case because so much firewood is burned in the brazier that the side holes are blocked by coals. With the gradual smoldering of coals, the holes will become free, but until this moment the process of cooking meat is completed. As a result, some of the wood is wasted.

Without shish kebab or other meat, fish, vegetable dishescooked on charcoal, not a single holiday organized at their summer cottage or when going out into nature is complete, therefore, in the arsenal of any owner there is usually such a convenient device as a barbecue. The main thing is to correctly imagine how to make a brazier with your own hands from metal, to have the necessary tools and materials for this, to have certain locksmith skills. There are many types of this useful "field" kitchen equipment on sale, but it is quite possible to make it yourself.

First of all, you will need to decide on the most convenient model, since the brazier can be stationary, constantly standing on the site, or collapsible and mobile.

A stationary brazier can be multifunctional, since when it is made, by adding a few additional elements, you can get not only a barbecue grill, but also a grill, barbecue or even a smokehouse. In addition, such a brazier sometimes becomes a real decoration of the landscape design of the site.

A mobile barbecue is good in its own way - it is compact and can fit in the trunk of a car. This option is ideal for those who like to often travel not only to the country, but also to nature. Such a brazier can be collapsible or folding.

Tools and materials for manufacturing brazier

Braziers can be different, but the materials, as well as the tools for their manufacture, in principle, do not differ from each other. The only thing that can differ is the amount of material, since if you plan to make a stationary brazier with a roof and additional decoration, then you will need much more various elements and metal.

So, for work you will need:

— angle grinder machine - "grinder" with the required number of cutting and grinding wheels;

- an electric drill with a set of drills of the required diameters;

- electric jigsaw with cutting elements for metal;

- roulette, square;

- screwdriver;

metalwork tool - hammer, pliers, core.

From the materials you will need to purchase:

- a metal sheet with a thickness of 2 ÷ 3 mm, an old gas cylinder or a metal barrel;

- metal corner, size 25 × 25 or 20 × 20mm;

- square pipe with sides 20 × 20 mm;

- fasteners;

- for some barbecues that have a lid, you will need hinges and a handle to open;

- for mobile barbecues that are planned to be moved around the site, wheels will be needed for convenience. Their number will depend on the chosen model - two, three or four.

How to make a brazier with your own hands from metal - several options

There are many types of metal barbecues, and they are made in different ways, so it is worth considering some of them so that you can choose the most suitable one.

Brazier from a metal barrel

A barrel is an excellent source material for making barbecue

A model of a brazier made from a barrel can be made in two versions - with and without a lid. The first of them is made from two halves of the barrel, and the second from one.

Whichever option is chosen, you first need to draw a drawing of the future barbecue.

The figure should clearly show and understand all the details and their dimensions. As an example, one version of the drawing is presented, but it is quite possible to make changes to it. The drawn up plan will be the most important assistant in the manufacturing process.

The second point in the work on the barbecue is the preparation of all the elements from which it will be assembled.

• You need to read this process, of course, from the main element - barrels. It needs to be cut, and this can be done in two ways:

- In half, in the height of the container - this method is suitable for both the first and second options for the brazier.

- Another way is when only the upper part of the barrel is cut out. Subsequently, the cut out element will become a lid for the barbecue.

The edges of the cut container must be cleaned, freeing them from metal burrs.

• Having prepared the barrel, you can find out what size pieces of the corner will be needed to frame the opening. Therefore, the next step is cutting the corners and pipes, which will later become the legs and stands for the barbecue.
• Further, all fasteners are prepared - they are best purchased with a small margin.

Mangal production

1. It is easier to make a brazier from half a barrel than with a lid fixed on its back wall. To make it easier to work on the top of the barrel, it's best to start with the legs and stands. They are made from square or round pipes.

• If it is not possible to bend the pipe in a semicircle, to fit the size of the barrel, then, having calculated correctly, you can weld the corner of two pipes, and then weld two pipes welded into a T-shaped structure to it. There should be two such legs with stands. They are welded together with one or two jumpers, and if desired, they can be fastened with a kind of basket or grid on which firewood can be stored.
• Further, half of the barrel is placed in stands and welded. It is better to immediately clean all welding points and seams so that you do not return to the lower parts of the barbecue again.
• Then you can safely work on the half of the barrel. First, a corner is welded to its edges - it will immediately give the product neatness. On such a “shelf, in addition, it will be convenient to lay skewers.

If it was planned to use the barbecue also as a grill, then the racks for it can be fixed, as shown in the diagram, to the stand for the container or to the sides of the half-barrel itself and to the corners at its edges.

If it is decided to make a lid from the second part of the barrel, it is also scalded with a corner. Then loops are welded to the halves - and the lid is ready. To make it comfortable to use the lid, you need to fix a handle and a metal holder with a movable mount on it. It is installed on one or both sides of the grill.

• To make the brazier also serve as a barbecue, you can lay a grid on top of the half-barrel. For her, special elements-stands are screwed into the edges of the barrel.

• To ensure good traction in the brazier, round holes are drilled in the walls of the lower half-barrel.

2. In the second case, the barrel is not cut in half, but a pre-marked part is cut out of it, which has a rectangular shape in plan.

In this model, products cooked on fire will be protected from the wind by the back wall of the barrel. The photo clearly shows how the barbecue grills are installed.

• If this option is chosen, it is not necessary to scald the edges of the barrel - they should only be very well cleaned and rounded.
• The rest of the work is carried out in the same sequence as in the first case, and the hinges are screwed or welded to the top of the barbecue and the lid. In this model, a holder for the lid is not needed - when leaning back, it will rest on the top of the brazier.

It should be noted that a function can be added to this brazier. To do this, a chimney is fixed in the side part. In any barrel on top there is always neck with stopper can be used to install the pipe. But you need to think about this in advance before you start cutting the barrel, since the hole must be located at the top of the barbecue.

If necessary, for convenience, from the sides of the barrel, both in the first and in the second version, you can arrange shelves-tables. To do this, metal brackets are welded to the barrel, on which a wooden or metal coating is subsequently fixed.

In the same way, barbecues are made from gas or oxygen cylinders. But keep in mind that they will be narrower and designed for short skewers.

As mentioned above, wheels can be attached to any of the described braziers for the convenience of moving it around the site. But the described options have mobility only within the territory of a suburban area - it is extremely inconvenient to transport it over long distances.

A barrel or a balloon is an excellent material for making a brazier. There is always room for imagination here - just look, for example, at the options presented in the video:

Video: what can be made from a metal barrel or gas cylinder

Read the master class on in our new article.

Collapsible brazier

A collapsible or folding brazier will not be superfluous in any house or even in an apartment. It is compact, so it does not take up much space, as it can easily fit on a shelf in the pantry or mezzanine. Such a brazier can be used not only when leaving the countryside, but also in the courtyard of a high-rise building, of course, observing all fire safety rules.

When planning work, one should proceed from the fact that when folded, the brazier looks like a thin suitcase that will contain all the accessories for frying meat. So, for example, camping skewers have a length of no more than 600 mm, which means that the length of the barbecue can be only 630 ÷ 650 mm, and its width when unfolded is 400 ÷ 450 mm.

The brazier shown in the photo is not so difficult to make on your own. For its manufacture you will need:

- steel sheet with a thickness of 2 ÷ 3 mm - large barbecue walls and installed triangular side elements will be made from it;

- steel corners 10 × 10 mm - they will scald the main planes. In addition, such corners are fixed in the inside of the walls of the brazier and serve as supports for the grate made of steel wire;

- loops for fastening and folding two halves of the barbecue;

- folding legs are fixed from the sides, which, when disassembling the brazier, are laid exactly along the height of its walls;

- steel bar Ø 7 ÷ 8 mm - will be needed for the device of the handle on the halves of the brazier;

- finished steel mesh or wire for its manufacture.

Manufacturing process

• It is best to first make a drawing and put down all the dimensions on it, so that later you do not have to redo the work due to the slightest inaccuracy.
• Next, you need to draw on the metal, and then cut out all the necessary details from it:

- Two main walls of the barbecue, 400 × 630 mm or 450 × 650 mm in size.

- Square size 400 × 400 mm or 450 × 450 mm. Then, it is cut diagonally and two equilateral triangles are obtained, which will rigidly hold the entire structure.

- Cut blanks from the corner will need 4 pcs. 630 ÷ 650 mm and 4 pcs. 400 ÷ 450 mm for framing the walls of the brazier and stands for the grill.

• Next, you need to make two elements on movable fixtures like furniture - these will be folding barbecue legs. For this, four strips are cut out, 10 mm wide from thick metal, or pieces of a corner are used. Their length can be from 400 to 600 mm, but the higher the legs, the more unstable the structure.

When all the elements are prepared, you can start assembling the barbecue. So that it cannot be distinguished from factory-made, you need carry out work very carefully.

• The first thing to do is to ennoble the front and back walls of the barbecue, carefully cleaning and scalding them on three sides with a corner.
• Further, having marked the location of laying the grid in the brazier, weld or screw the corners-stands under it.
• The next step is to mark and weld the hinges to the walls, with their long side not scalded with a corner.

• Then, folding legs are fixed on the sides of the assembled structure so that they can be moved apart to a certain width and easily folded when assembling the barbecue.
• Two holes are drilled in the upper part of the canvases, and handles bent from a steel bar are installed and welded into them. If desired, you can install a hook so that the brazier does not open when assembled.

At the end, you can assemble the entire structure completely, lay a metal mesh on its bottom and try to cook a barbecue.

In addition, if desired, a nozzle is made that will help you cook a barbecue. In this case, the brazier will become multifunctional. For this element, you will need to cut and weld five elements together. These are the side parts-nozzles, having an angle of 45 degrees in the lower part - they will be installed instead of side triangles, two long frontal canvases and a grill installed from above. You can also make this part collapsible - cut out in the side parts large openings and weld to the side parts narrow canvases special hooks that should be easy to get into.

Another interesting version of the barbecue is presented in the proposed video:

Video: a variant of a homemade collapsible brazier

Prices for various types of barbecues

Stationary brazier from a metal sheet

If you plan to use the barbecue only in the country, without transporting it from place to place, then you can, without complicating tasks, stop at the simplest option, which can only "roam" around the site and be installed on a flat hard surface.

Before starting work, you must, of course, make a drawing - it is very easy to draw it up yourself, since there are no complex elements in this option. Having bought everything you need, they cut out the blanks, based on the dimensions indicated in the drawing.

As an example, you can consider a finished drawing, and make your own based on it, adding elements to it that will make it more comfortable to use.

• A metal sheet with a thickness of 2 ÷ 3 mm is used, a steel corner 10 × 10 or 15 × 15 mm, which will be necessary for the manufacture of legs and a frame for the barbecue. If it is planned to arrange shelves on one or two sides of the barbecue, then a corner is also required for their manufacture.

• The details of the brazier are marked on the metal sheet. If the metal has a small thickness (about 2 mm), then it can be bent, saving yourself from the extra work of welding the seams connecting the walls and bottom of the brazier. In this case, having made a markup, four quadrilateral- and the shape of the cross is obtained.
• The middle part is the bottom of the brazier, and the other four are the side walls. They must be bent at a right angle with respect to the bottom.

The walls are bent perpendicular to the bottom ...

• The next stage of the wall between them at the vertical corners.

... and then boiled at the vertical corners

Video: do-it-yourself brazier from a metal sheet

Having the necessary tools and experience working with them, you can safely one two day to make a brazier, thereby saving a considerable amount from the family budget. Having done the work efficiently and accurately, you can be sure that the resulting product will not differ from factory models and will reliably serve for many years.

TOP 9 best braziers for summer cottages

	A photo	Name	Rating	Price
The best steel barbecues
#1			⭐ 100 / 100
#2			⭐ 99 / 100
#3			⭐ 98 / 100
#4		Balezinsky LMZ	⭐ 97 / 100
The best combined barbecues
#1			⭐ 99 / 100
#2			⭐ 98 / 100
#3			⭐ 97 / 100
#4			⭐ 96 / 100
#5			⭐ 93 / 100

An excellent model for giving, which began to be sold in 2017 and is in demand to this day. The walls are made of 4 mm thick steel, there is a perforation at the bottom to enhance the heat. The legs are slightly decorated, so the product will not only be functional, but also complement the appearance of the yard. For easier carrying, there are handles on both sides.

• 9 skewers can be put on the surface of the case at a time, which is suitable for a large company;
• the leg supports are large, square-shaped, so you can put the brazier even on the ground and there will be no skew;
• the whole structure is rigid and strong, since there are jumpers below;
• heat-resistant steel, its thickness is 4 mm and it does not change even with prolonged burning of the fire;
• the upper part is 37 cm wide, so it is suitable for long skewers;
• on all parts a profile pipe 15x15 mm is used;
• the structure is powder coated;
• the product is disassembled, which facilitates the transportation of goods in the car;
• after cooking a barbecue or grill, everything is easy to clean.

• small height at the level of 81 cm, so you need to bend a little while cooking;
• the total weight is not the smallest, as much as 24 kg;
• hooks are not provided for additional equipment;
• the side handles are made of metal strips, and during the transfer they cut and squeeze the hands.

High quality product, durable and easy to use, maintain. The design is quickly disassembled and assembled. The construction is made of stainless steel, the walls are 3 mm thick, so the device is not deformed. There are stiffeners to increase the strength. The dimensions in the bag are 49x31x48 cm, and the weight is only 10 kg. The bag is made of synthetics, strong, suitable for transportation in the trunk or carrying by hand. The product of the optimal height when assembled, which will allow you to cook comfortably, the depth is sufficient, eliminates burning. In addition, the manufacturer provides a 1-year warranty.

• portability;
• ease of assembly and disassembly;
• small weight and dimensions;
• stability;
• thick stainless steel;
• suitable for coal and firewood;
• there is a sufficient warranty from the manufacturer.

• no deficiencies were identified.

A good option for the cottage, if you need to constantly take the brazier from there. This is due to the low weight and convenient transformation, which allows you to transport the product even on a bus or train. The brazier is completely collapsible, and the legs are the main components for fastening the walls and bottom. Total weight only 2.3 kg, length 50 cm, designed for 6 skewers.

• fully collapsible model, suitable for transportation in a bag;
• suitable for working with coals and firewood;
• there are perforations along the walls to improve the burning of coals;
• the presence of special cutouts for better fixation of skewers;
• minimum weight and dimensions. It takes 3 minutes to assemble.

• does not come with a carrying bag;
• width is only 30 cm, so only short skewers are used;
• low design, only 50 cm;
• to avoid falling through, you need to use linings for thin legs;
• steel with a thickness of 0.8 mm, so deformation is possible;
• if the brazier gets exposed to rain, rust begins to appear quickly.

Balezinsky LMZ

Balezinsky LMZ is one of the best models of cast-iron braziers for a summer cottage, which will last from 30 years or more. Its walls and legs are made of thick cast iron steel, so the structure is not subject to corrosion and other external factors. For reliable installation of skewers there are holes in the amount of 10 pcs. side parts with patterns for decoration.

• there are special holes in the corners that are used for spatulas, pokers and other additional equipment;
• collapsible brazier, so it can be transported in the luggage compartment of the car without any problems;
• the total width is 35 cm, which is suitable for long skewers;
• there are large perforation holes to improve inflation;
• the walls are high, there are brackets for the skewer at the ends.

• if put on the ground, the brazier will be loaded due to thin legs;
• the total weight of the structure is 37 kg, so 2 people are needed to carry;
• height is only 65 cm and it will be inconvenient to work without a chair;
• not supplied with a spit.

This model is suitable for giving and is characterized by the presence of a table around the brazier itself. To exclude melting and other negative factors from the effects of temperature, the table is made of tiles, which also act as decoration.

• the legs are thick, made of a profile pipe and will not sag from the mass. On the legs there are large linings that exclude loading;
• a table with a brazier around 12 cm, which will allow you to put dishes or additional equipment. You can put a spit.
• steel is 3 mm thick, so it does not deform under the influence of heat;
• the walls and bottom are solid, without the presence of welding seams. The length is 1.24 m, and up to 17 skewers can be placed in 1 cooking stage;
• the charcoal box itself is 64 cm wide;
• You can remove the shipping box.

• difficult to clean after cooking;
• total weight is 41 kg;
• the difficulty of transporting in a car.

This is the best brazier of 2019 in its design, it will perfectly complement the summer cottage, suitable for relaxing with a large company. Buying this option, the client gets everything under one hand. The product includes a bracket on the right for a cauldron, which is also sold together with a brazier. You can put meat for barbecue in it and the convenience of stringing it or put the finished dish. On the left and behind there are wooden tables for any container, so as not to go anywhere in the process.

• large stops on the legs, which exclude loading into the ground;
• the arms on the sides are made of a round rod in the form of an arch, so during the transfer they will not damage and squeeze the palms;
• there are fasteners for skewering or frying large carcasses;
• at the bottom there is a compartment for collecting firewood.
• the walls are 2 mm thick, which is enough to keep the shape under the influence of heat;
• the height of the brazier is 93 cm, so cooking is comfortable and convenient.

• big weight - 23 kg.

Comfortable and functional design with excellent physical characteristics and large equipment. The product is considered to be a mobile-stationary combined type. Wheels have been fitted to make it easy to transport. This will allow you to quickly move the device under a canopy or into the house. The only drawback is that the wheels are made of plastic and you need to carefully move the product so as not to spoil the appearance of the earth or lawn.

• the brazier is made of high-quality blued steel, so the design does not deform over the years from temperature;
• rich equipment;
• high degree of mobility;
• the presence of tables on the sides of the barbecue;
• spit can be installed.

• plastic wheels that can ruin the look of the ground or lawn.

Barbecue mobile type with wheels. In addition to functionality and other properties, the design is simple and collapsible. The appearance is very good, the dimensions are optimal for cooking barbecue for a large company, but the weight of the product is 38.2 kg. The case is made of high-quality steel 2 mm thick, and the bottom is 3 mm. The box can withstand up to 700 degrees. At the bottom of the brazier there is a special perforation for air intake, as well as removal of ash, which immediately falls into the box.

• the brazier is strong and stable;
• the case is not exposed to temperature effects, therefore it does not deform over the years;
• high degree of functionality and mobility;
• excellent kit.

• there are no significant shortcomings.

The brazier, although considered collapsible, is at the same time a stationary model. There are no wheels in the design, but if the weather changes quickly, then it can not be moved, since the box and the main elements are protected by a roof, so there is no need to move it under a canopy. The bottom and walls are made of high-quality steel with sufficient strength and resistance to temperature. The wall thickness is 4 mm, so during operation they are not deformed.

• durability;
• appearance, which is obtained due to decorative elements;
• the presence of a roof to protect against rain;
• good equipment;
• quality fixture.

• large sizes that complicate transportation;
• a very large mass of the brazier in assembled form.

A real picnic in nature is most often associated with gatherings around the fire and barbecue. It is the process of cooking meat on coals that gives the rest with friends sincerity and solemnity of the moment. Most often, men are involved in the action, claiming that "shish kebab does not tolerate women's hands." Let's not challenge their right to cook meat, which has come from the most ancient times.

Pieces of meat for barbecue, which is planned to be cooked on the grill with your own hands, should be cubes with sides of at least 4-5 cm. This will allow them not to dry out, be juicy and soft.

"The right brazier", made with your own hands. The dimensions of the device must allow the skewers to be laid with sufficient clearances.

As a rule, the length of the brazier is taken equal to the length of the skewers minus 10-15 cm. The width can be calculated from the condition that at least 80 mm of space should fall on one skewer. The distance to the coals should be no more than 100 mm, and the depth of the fire should be up to 200-250 mm, with slots for skewers along its long side.

Wall thickness- the bigger, the better. And you don’t need to clean off the soot from their inner surface, this is a source of infrared rays, without which you will simply get meat baked on fire. In order for the kebab to be not only a tasty, but also a healthy dish, the air inlets for the hand-made barbecue should be exactly at the bottom, as in numerous photos of devices that specialized sites are filled with.

When air passes through the coals from the bottom up, all the oxygen will burn out in it and it will be possible to avoid the harmful oxidation of food enzymes. With the lateral location of the blowing holes, oxygen will remain in the outgoing stream, which means that the barbecue will not be so healthy.

"Aromatic" coals. Analyze the home video archive of eating shish kebab cooked on the grill with your own hands. Do you notice that the widest smiles of those present are present during the tasting of dishes cooked on firewood from fruit trees? The validity of this joke can hardly be overestimated - firewood from cherries, apricots, apple trees, pears, etc. give the dish a unique taste and aroma.

Let's start making the grill. On the network you can find drawings and photos necessary to make any type of barbecue with your own hands - from simple metal to brick or stone. Let's consider all the designs, gradually moving from the simplest ones - from sheet metal, to more complex ones, such as a do-it-yourself barbecue smokehouse or a stone barbecue oven.

Advantages of metal structures

The most important advantage of barbecues made of metal is their cheapness . Even if you buy the metal sheet, angles, rods and pipes needed for the job, the cost of materials will be significantly lower than the finished product from the store. And if we take into account that unnecessary metal trash in the form of barrels, cylinders, pieces of sheet metal and trimmings of corners will fit into such a design, then the price of the finished product will approach zero.

The second indisputable advantage - ease of manufacture . Any person with even the slightest knowledge of welding will be able to repeat the most complex design. Thirdly, such barbecues can be easily installed in a new place or taken with you on a picnic. Fourth, a sufficient thickness of the sheet metal will allow the brazier to serve for a long time. And the fifth is the pleasure of the result. Having created a real masterpiece from scrap metal, you can proudly remember it at every opportunity.

Braziers with insufficient wall thickness suffer from disadvantages - they quickly burn out, they can lead when overheated, and they can rust from rain and moisture.

Do-it-yourself sheet metal brazier

A brazier made of metal with your own hands will serve you faithfully for many years only if the thickness of the sheet is sufficient and the metal can withstand high temperatures without the risk of burning out. In addition, a product with a thickness of 4-5 mm will never lead, which often affects structures welded from roofing sheets. Most often, a device with a wall thickness of 1-2 mm is needed for field trips. Its weight is much less, and a self-made brazier of a collapsible design, the drawings of which are available on the network, is also more convenient to transport.

Before starting work, you need to stock up on a sufficient amount of sheet metal 2-4 mm thick, a corner with a shelf width of 40 mm or more, a welding machine and an angle grinder, an electric drill with drills, a ruler, a marker and a construction square. For the manufacture of legs, it is necessary to prepare a pipe or a square with a cross section of 400 mm 2 or more. Do-it-yourself work on the manufacture of a stationary brazier from sheet metal is performed in the following sequence:

• The drawing is transferred to a metal sheet and blanks are cut out with the help of a grinder. In the case of using a material with a thickness of 2 mm, a drawing is applied in the form of a sweep, and then the workpiece is bent at a right angle along the line where the side walls adjoin the bottom.

We measure We cut out the required format We clean the edges of the sheet for the bottom Again measurements We bend the sheets and grab

• With the help of a square, the side walls are seized by welding perpendicular to the bottom, and then the seams are welded along the entire junction line.

To fix the sheets, welding is necessary. We take a welding machine We weld the joints Welding We clean the seams

• With a drill with a diameter of at least 12 mm, holes are drilled for air inflow in the lower part of the side walls or the bottom, depending on which drawings you use when making a brazier with your own hands. If the air flow is carried out through the bottom, then an additional lower ash box should be provided.

• In long walls, cuts should be made for skewers. It is best to alternately cut grooves 3-5 cm long and 6-8 cm long. This will allow you to set the required height of the skewers above the coals.

Pour water, pour firewood Water from 10 degrees to a boil in 20 minutes Testing a homemade barbecue

• The next step will require you to study the photo of the braziers on the network or design your own frame into which the brazier assembled by yourself will be installed. Such a frame is mounted from a metal corner and a profile using welded or bolted joints. Its design should provide shelves for dishes, firewood and appliances.
• If it is planned to make a brazier with your own hands from metal of small thickness for field trips, the frame drawings can be put aside. You won't need it. It is better to weld short (up to 8 cm) pieces of a metal pipe with a diameter of up to 25 mm at the corners of the bottom, into which segments of a rod or pipes of a smaller (up to 20 mm) diameter will be inserted as legs. Their length is selected based on their needs.
• Metal bar handles should be welded to the top of the short walls of the brazier for ease of carrying.
• A roof installed over the barbecue will be able to protect the hearth from snow and rain. It is not difficult to make it at all, it is enough to provide side racks and a couple of ceilings, on which roofing iron of the required size is laid.
• Do not forget to decorate your work with various forged decorative elements that can be purchased from the distribution network. Next, the product and the frame are cleaned with a metal brush and painted with heat-resistant paint. After it dries, the manufacture of a brazier made of metal with their own hands is considered complete and they begin to test fry the barbecue.

In the process of work, you can correct the drawings and make a brazier with your own hands that best meets your technological and aesthetic requirements.

Collapsible brazier made of metal

If you do not want to transport an overall all-metal box, then look at a collapsible structure or a brazier scheme for making it yourself. Such products are compact, easy to repeat and quite durable. In addition, you can assemble a portable device in minutes. Your attention is presented with drawings and detailed diagrams that will help you assemble the brazier with your own hands. Step-by-step instructions and photos of the assembly process will help you delve into the smallest details.

For work, you will need the same materials and tools as for the manufacture of a welded one-piece structure. Additionally, you need to stock up on a jigsaw and reinforced scissors for working on metal, as well as a set of dies and fasteners. Ready to make a collapsible brazier with your own hands? Step-by-step instructions will help you not to lose sight of anything. Determine the required dimensions of the product, taking into account the dimensions of the trunk of your car. We offer the best option suitable in most cases:

• Width - 300 mm;
• Length - 600 mm (calculated for 6 servings, if necessary, can be increased at the rate of 100 mm per skewer);
• The height of the walls is 150 mm, taking into account the distance of 20 mm under the grate;
• The height of the supporting legs is 600 mm (it is better if the length of the legs matches the width of the brazier, because we need a compact design).

As a rule, any do-it-yourself collapsible brazier, the video of which can be found on the net, has the following elements:

• Frame from a metal corner;
• Bottom;
• Longitudinal and lateral sides;
• Grate;
• Fasteners.

1. To make a frame from the corners, weld a rectangle of the required size (if we take our barbecue dimensions as a basis, you should weld a frame 230 mm wide and 570 mm long with your own hands). At the corners of the structure, weld 50 mm pieces of water pipe with an outer dimension of 17 mm. In the future, they will be inserted into the support legs.
2. For the legs, four pipes with an internal diameter of 18-20 mm are needed. We have already discussed the length of the supports. Plugs can be installed on the other side of the pipes that will be stuck into the ground.
3. Cut out the bottom and side structural elements from the metal sheet, cut grooves in them and drill the necessary holes.
4. In accordance with the scheme of the brazier, intended for making with your own hands, attach the bottom to the frame with bolts. To do this, drill through holes in them, laying a frame of corners on the base of the barbecue.
5. As grates, you can use a grate welded from a bar or reinforcement with a diameter of 8-10 mm. Along the edges of the grate, weld legs 15-20 mm long from the same material.
6. We fasten the sides on four rods (knitting needles). To do this, we cut threads for wing nuts at their ends and weld the rods to the upper and lower sides of the short walls. If welding is not possible, fasten the spokes to the sidewalls with horseshoe bolts.
7. Tip: install all bolts from the side of the hearth. This will help keep their threads from sintering.
8. To assemble such a brazier with your own hands, step-by-step instructions are not needed - the process itself is very simple. It is enough to fix the bottom on the legs, and then get the peeking ends of the spokes into the slots on the long sidewalls and tighten them with wing nuts. After attaching the assembled sidewalls to the base and installing the brazier inside the grate, the brazier can be considered assembled with your own hands. A photo near this grandiose structure will serve as proof of your skill in social networks.

Do-it-yourself barbecue from a barrel or gas cylinder

A metal barrel or a propane tank are excellent objects for making a stationary brazier. There can be several manufacturing options for such a design - both with a hinged lid and without it. If you decide to build a brazier from a cylinder or a barrel with your own hands, then we can advise you to start working with a detailed drawing. In order to help you, we will provide a detailed diagram of the device, which can be amended as necessary.

We will not write about the tool necessary for work - you already know what you need to stock up on. Of the materials, you will need all the same pipes, rods and corners in an amount that determines the size of the barrel or cylinder and the design you have chosen.

A grinder will help you start making a brazier from a cylinder with your own hands. With its help, the container is cut to half the height, length, or a sector is cut off from its sidewall. In the future, it will serve as a cover for the future barbecue.

Cutting a window in the wall of the barrel - Photo 50

Further work is performed in the following sequence:

1. A stand is made by bending a pipe in a semicircle and welding legs to it. If it is not possible to bend the pipe, two corners are welded at an angle to each other, and supports are welded to their edges. The result should be two structures in the form of the letter M. Between themselves, these elements can be connected with a welded grate made of a metal bar, which will subsequently serve as a shelf for firewood and appliances.

1. Half of the barrel is placed on a stand and welded.
2. The cut is ennobled with the help of a metal corner - it will not only carry an aesthetic load, but will also give additional convenience when laying skewers.
3. If the brazier that you assemble with your own hands is planned to be used for grilling, then racks are welded on the sides of the stand or barrel for its installation (for a more complete understanding, see photos of such devices). For barbecue, brackets are welded to the inside of the cylinder (barrel) for installing the grill.

Brackets for laying the grid - Photo 53

1. In the lower part of the side walls, holes with a diameter of 12 - 15 mm are drilled in a checkerboard pattern for air flow.
2. It is possible that the barrel will be mounted on a stand in such a way that its front cut will be much lower than the back. In this case, the high back wall will protect the hearth from the wind. In this case, you don’t have to ennoble the cut with a corner - it will be enough to clean the edges well with a grinder. A horizontal grill installed along the front cut line will serve for barbecue, and in order to cook barbecue, on a high back wall you will have to weld a shelf for installing skewers with a width of at least 5 cm.

Laying a metal grating - Photo 55

1. Mounting the cover, as a rule, does not cause difficulties. It is attached to the barrel by means of a pair of strong loops. The processed edge of the cover will add accuracy to the whole structure.
2. A barrel with a lid can also work as a smokehouse. To do this, a chimney is attached to its side part. You can pre-orient the barrel so that the pipe is connected to the filler neck of the container.

Decorating the brazier from a balloon will help decorative elements in the form of curls, flowers and leaves, made by hand or purchased on the construction market. The magical look of the device will be given by the roof and antique metal wheels, which can also help with its transportation. In a word, you have unlimited scope for creativity.

Tip: if you decide to make a brazier from a gas cylinder with your own hands, weld a couple of corners with a shelf of 50 - 80 mm along the entire length of its bottom. They will allow the coals to be more evenly distributed over the surface of its bottom, without gathering too thick a layer in the central part.

Finishing of metal products

After finishing work, the metal grill must be cleaned of rust with a metal brush, which is mounted on a drill or grinder. Welded joints are cleaned with an emery wheel of an angle grinder.

Further, the outer surfaces of the barbecue are degreased and painted with heat-resistant paints and varnishes. Leaves and swirls can be ennobled with patina, giving them the look of antique pieces. The interior of the product does not need to be painted. Also, it is not necessary to clean this side from soot that appears during the operation of the device. It is believed that it has a positive effect on the quality of cooked products.

DIY brick barbecues

A do-it-yourself stationary brick brazier is good for its solidity - its thick walls keep heat for a long time and allow you to cook a wonderful shish kebab or barbecue with your own hands without the risk of burning tender meat. The constructions of brick barbecues sometimes represent a single whole with a gazebo and a patio, being, in fact, a whole complex that complements the overall style of the garden plot. Having built such a brick brazier with your own hands, you can cook not only barbecue, but also cook fish soup, shurpa, pilaf, as well as smoke poultry or fish.

Their only drawback stems from the solidity of brick braziers - they occupy a permanent place. They cannot be moved or hidden in a far corner. That is why it is necessary to carefully approach the choice of a secluded place, having decided to install a street barbecue with your own hands.

Getting Started

Like any capital structure, a garden barbecue requires a foundation. It is best to build a brick brazier with your own hands for a tape-type foundation with a pit depth of up to 0.6 m. The pit is packed with large gravel or stone, and filled with sand-cement mortar. A foundation of rubble stone, up to 0.3 m high, is laid above the ground surface. The best material for such a fireplace is natural stone or red oven brick. Stone laying is quite laborious and requires a lot of experience. It is quite possible to build a brick brazier with your own hands, the main thing is to do the work carefully and without haste.

Before starting construction, consider the design of such a brazier. As a rule, all of them are a firebox with a low chimney. A grate is installed inside the furnace, under which there is an ash pan chamber (one or more), closed by a blower. Under the ash pans, they equip a niche designed to store firewood.

Are you interested in do-it-yourself brick barbecues? Step-by-step instructions will help you fully understand all the nuances of such structures.

To build a small brick barbecue you will need: 400-450 pcs. bricks, clay, river sand, a pair of grates, a copper hood for an exhaust hood, a corner of 30x40 mm and 40x40 mm, latches or ash pan doors.

1. Choose a place for the stove - in an open space or under a gazebo canopy. This depends on the composition of the solution. For the first option, heat-resistant cement will be needed, and for the second, a clay solution will do.
2. Set up the foundation.

1. Lay out a niche measuring 0.75x0.5x0.5 m. Lay a row of bricks over this niche (spoon laying). Here, use the support from the stored metal corners. Install an equal-shelf corner in the back of the row (in the 8th row of masonry), and 30x40 in the front, making cuts in the front brick of the 9th row under the corner shelf.

The second row is needed to eliminate overheating of the roofing material. We form the volume of the furnace on the 3rd row

1. The tenth and eleventh rows form ash pans-blowers measuring 0.12x0.25 m. Doors or valves are also installed here to regulate the air flow. A quarter is cut off for the installation of a grate in the 11th row of bricks.

In the original, such a door for the oven was used. Fastening the oven door We fix the wire for fastening the door

1. In the twelfth or thirteenth row, we equip a ledge for skewers.
2. The laying of the firebox continues until the 21st row. Then it is covered in the same way as a niche under the ash pan, only the laying is carried out in half a brick - a bonder.

A platform for laying the firebox We lay out the hearth of the firebox We put a grate We erect the walls of the firebox We cover the woodshed with a sheet of metal

1. From the 24th row, the masonry begins to narrow with ledges. From the sides, each row is reduced by 35 mm, and in front - by 17 mm. The rear wall of the smoke box is laid out perpendicular to the base.
2. The last row of brick barbecue will be the 33rd, with a do-it-yourself copper exhaust hood. A photo of this design will help you figure out how to do it.

We form 6 smoke outlets from the furnace. Then we block the firebox. We will lay the flooring on top. We will lay the thermal insulation and the cooking floor on top of the firebox. Laying the chimney. Mangal is ready!

The presented drawings of brick barbecues will help you build the most suitable structure with your own hands. A photo of such buildings will help to appreciate their design and magnificence.

However, it is not enough to build a brick brazier with your own hands. We still need to install a chimney.

Requirements for chimneys and hoods

In order for the barbecue grill, built by one's own hands, not to smoke the gazebo with smoke, hot gases are removed through the chimney. A special smoke hood is designed to collect smoke, which must exceed the dimensions of the metal barbecue by at least 30 cm in each direction. From the lower section of the cap to the upper section of the chimney should be at least 80 cm. If you make a cap with an adjustable suspension, then you can adjust the thickness of the smoke cover above the skewers. Such a barbecue will be much more flavorful.

Do-it-yourself brick braziers should not have any smoke turns and smoke teeth. It is necessary to equip only direct smoke channels with a built-in view to adjust the draft. Otherwise, carelessness in handling the oven may result in waste.

The presented gallery of barbecues, equipped in summer cottages, will allow you to fully experience the beauty of technical and design solutions, feel the aroma of the barbecue being prepared, plunge into the atmosphere of warmth and harmony, imagine yourself in the circle of your closest and beloved people. And, perhaps, you will be so interested in how to make a brazier that you will stock up on a tool and start creating magic with your own hands.

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A picnic or a weekend in the country without barbecue loses all its flavor. Or without a barbecue, but the barbecue in this case is more convenient: you almost don’t need to look after it, know to turn the skewers over and sprinkle the fire if the coals flare up. And they marinate the meat in advance, at home.

For dishes prepared for, you need constant supervision. A barbecue picnic is not just a picnic, but a special event, a barbecue picnic. Exquisite, but troublesome. And a simple kebab can turn out to be no less tasty, if only the meat was correctly selected and marinated. And the brazier, which also looks quite simple, was made according to all the rules.

Build or transport?

The first thing you need to decide if you decide to get your own brazier, and not lay out fences from improvised materials or buy a disposable one - build a brazier from brick or make it from another material. Which, by the way, doesn't have to be . A very simple brazier under a canopy, for example, can be fashioned from adobe on clay from the nearest ravine.

But we will consider decent-looking structures that you can build with your own hands. Brick brazier, of course, is only suitable for summer cottages or suburban housing. Its simplest version (to be considered) can be laid out on its own, without being a stove-maker at all.

Brazier made of metal is often made transportable. By the way, the name "mobile brazier" is incorrect. A mobile device, generally speaking, is one that can be used on the go. And no one has come up with pocket or shoulder grills that would be fried and squashed while the owner picks mushrooms or weeds cucumbers.

Making a brazier out of metal is also not difficult. Very simple and convenient constructions will be discussed below. In terms of complexity, labor intensity and costs, a simple brick and a good iron brazier are approximately equivalent. Therefore, let's first deal with two questions: where the barbecue will turn out tastier, and which barbecue is better suited to the gazebo. Indeed, without a cozy gazebo, a cottage is not a cottage.

As for taste, there is no difference. The author of the article, who overate kebabs in his life in the space from the Caucasus and Central Asia to the Arctic and from the Gauja to the banks of the Indigirka, in any case, did not notice. This is explained by the peculiarities of the method of cooking shish kebab, which is described below.

As for the gazebo, a mobile or stationary barbecue is needed, of course, metal or stone. Brick in a room open to all winds in the off-season draws moisture into itself, and it has to be heated for a long time until it starts to “barbecue” properly. On the road, for accelerating heating, most often there is simply not enough time, not to mention the fact that the fuel is not lying underfoot now.

For comparison, remember: a heating stove heats up better and consumes less fuel if it is heated regularly. And if he gets cold and damp during the winter in an uninhabited unheated room - then he smokes for a long time and “eats” immoderately until he “catches his breath” and enters the operating mode. And a brick brazier in the country, and even if it is in the open air? He, as they say, will not even have time to breathe, as he will again be left to the mercy of bad weather. However, we will talk in more detail about the features of the construction of summer heating and cooking appliances made of bricks.

It is better to place a gazebo brazier not in the gazebo itself, but next to it, under a separate shed canopy. Why - it will be clear from the future. A properly equipped summer garden gazebo with a barbecue is shown in the figure.

How barbecue is prepared

Fire, as you know, is the enemy of barbecue. The shish kebab is not fried, and it is not baked, as they often write incorrectly. The physical chemistry of the "ripening" of barbecue on the grill is quite peculiar. This process takes place under the influence of the following factors:

1. Intense "conditionally hard" infrared (thermal) radiation from coals; its color temperature corresponds to 870-1100 K, which will be approximately 600-800 degrees Celsius;
2. "Conditionally soft" IR of medium intensity from the hot walls of the barbecue, heated within 400-200 degrees, counting from the coals to the upper edge;
3. A stream of hot (250-300 degrees), oxygen-depleted air, going up from the coals;
4. Intensive evaporation of moisture from the upper, open surface of the barbecue.

The role of each of the factors is as follows: “conditionally hard” IR warms up meat and layers of additional products (onions, sweet peppers) in the mass, initiating the process of protein denaturation. "Conditionally soft" IR basically gives a ruddy crust. Hot air passing through the coals and giving them oxygen maintains the temperature of the pieces, preventing the denaturation reaction from dying out, as a result of which carcinogens can form. In addition, the formation of harmful products in the meat guarantees both the evaporation of moisture and the acidic environment in the pickled meat.

Note: remembering the "bruise", or "bruise", denatured alcohol - do not expect that a properly prepared barbecue will "give you a bulldozer" without "booze". Denaturation in translation is the deprivation of something of its true nature. With regard to meat, it is the breakdown of long, tangled complex tangles of protein molecules into short, consisting of several amino acid residues, fragments that are easily digestible by the body. If the ball has already unraveled, but has not yet broken into pieces (poorly fried / boiled / baked meat), such a product is dangerous to health. And “him, darling” was denatured to a “bruise”, adding emetic stone and aniline dye to hydrolytic ethyl alcohol.

From the foregoing, the following is essential for barbecue:

• The optimal size and shape of the pieces are cubes from a matchbox (in plan) to half a cigarette pack.
• Marinate - only in vinegar with onions and parsley; about one single exception below.
• Sweet pepper as part of the kebab who recognizes who does not, but layers of whole onion circles are required.

Now let's explain. Too small pieces will dry out quickly, and denaturation will stop in the middle - it requires a strictly defined amount of moisture. Too large “kusmans”, firstly, will turn out to be waterlogged: after the end of denaturation, other reactions will begin with the participation of water, which will also cause harmful products. Secondly, IR from coals and hot air will not heat up the whole piece quickly enough to the skewer: denaturation inside it will be delayed, and in the meantime it will burn from above, which will lead to the formation of the same carcinogens. Kebabs and similar dishes from large pieces of meat should be cooked on a specially designed grill, which will be discussed later.

A fairly acidic environment is required for successful denaturation.(remember, gastric juice is also acidic), but acetic acid alone is not enough. In order for denaturation to take place without "harmfulness", an additional set of organic acids is needed, which is exactly what is in the onion with parsley, and nowhere else. "Parsley" acids are quite heat-resistant, but "onion" acids begin to decompose already at 70-80 degrees. Heated onion "carriages" intensively give them to the meat.

In mayonnaise and other slightly acidic environments, only the most juicy, tender meat, already quite sour by its very nature, can be marinated. In practice, this is the carbonate (back muscles) and the kidney part of a properly, home-style, fattened pig or immature lamb kept on free pasture. Any other meat is marinated in vinegar with onions and parsley.

Vinegar for marinade should be taken table alcohol or wine. Apple cider vinegar is useful in many ways, but it has an excess of malic acid, which is the enemy of barbecue is not worse than fire.

What is important for a barbecue

Also from the foregoing, certain requirements follow that the correct barbecue must meet. First, a gross but widespread mistake is to make blower holes in its walls. The point here is not only that the decaying coals do not settle in an even layer, but in a longitudinal bed, because of which the edges of the kebabs warm up worse and turn out to be “unfinished”, or, conversely, the middle is overexposed.

More harm is that the air that has passed through the coals from the sides does not have time to give all the oxygen to the smoldering mass, especially at the end of cooking, when the upper holes are partially open. And in the presence of oxygen, the denaturation reactions turn sharply in an energetically favorable, but very harmful direction for the body of the eater.

Blower holes of the brazier need to be done only in its bottom. Diameter - 10-15 mm, the step is twice as large. The arrangement of the rows is chess. Step between rows - as in a row. If a rigid metal mesh (not a chain-link!) Is available from a bar or wire with a diameter of at least 4 mm, it is better to make the bottom of the brazier from it. Thanks to the free flow of air to the coals, the kebab will ripen faster, it will be tastier and healthier.

Note: blower holes on the sides are desirable for barbecue, where the physical and chemistry of cooking is significantly different. In a combined barbecue grill, you must, firstly, provide slots for skewers in the long walls so that they lie lower, as will be said later. It will not interfere with the installation of the grid. Secondly, when using it as a barbecue, the side holes must be covered with something non-combustible, and the air flow must go through the bottom. The best option is a replaceable bottom. For a brazier perforated, for a barbecue deaf.

Iron on the grill should be taken at least 2 mm thick, and preferably 4-6 mm. And here it is not only and not so much about durability. The walls of the brazier should reflect IR well, and thin iron is translucent for it. In addition, it plays easily, which is why the layer of soot cannot grow to the desired thickness.

What's the deal here? the reader may ask. If you are a fairly experienced photographer, try taking a picture of a sooty surface that has cooled to outside temperature on infrared film, or through an IR light filter if the camera is a digital SLR. Cheap "soap" and telephone-smartphone-tablet matrices do not perceive IR.

So, a thick black matte smoked surface in IR rays looks light gray in a thin layer, or even almost white, like unglazed faience. This is in a thick layer, and if the soot is finely dispersed from high quality fuel. And the role of IR from the walls of the brazier in the maturation of shish kebab has already been said.

Note: outside the brazier can be painted with heat-resistant paints or mineral varnishes, which will be discussed later. But inside - do not paint, let it smoke. Maybe the fingers will never get dirty, but it will be tasty and healthy.

Finally, it is desirable to maintain the dimensions of the brazier as follows: width - 220-250 mm, this is a little more than the length of a serving of 6-8 pieces, the dimensions of which are indicated above, with onion layers. Barbecue length - at the rate of 80-120 mm per serving. Laying skewers close to each other is a gross mistake for beginners or careless barbecues. Without a free flow of air between servings, shish kebab will not be shish kebab.

Special mention should be made of the depth of the fire. The optimal distance from meat to properly burnt coals is 30-70 mm, depending on the type of fuel. Based on this, it is often recommended to make a fire with a depth of 120-150 mm. This is true if you cook shish kebab exclusively on charcoal, which holds strong heat for a long time, settles weakly, and it takes nothing to cook it.

However, it is better to make the fire deeper, 180-200 mm, and in its long walls there are vertical slots for skewers. The height of the suspension, depending on how hot the coals are, is easily adjusted by firmly inserting pieces of sticks into the slots. They can be changed to shorter ones as the smoldering mass settles. On a brazier with a depth of 180 mm of this design, it is possible to cook quite a decent barbecue even on firewood from rakita.

About hoods and chimneys

Does it make sense to build a brazier with a hood, since it requires power supply? It's not about electricity. And the fact that the degree of heat that coals give is best judged by the haze over the barbecue.

The secret is that the red-hot, and therefore invisible, flue gases should thicken into smoke about 3-7 cm above the barbecue. Condensation in this case is not just condensation, but the result of certain chemical reactions. The smoke over the barbecue, by the way, is not harmful and can be successfully used for smoking, but.

If the smoke immediately flies away, and it is not visible to the eye, the barbecue will overheat. Rush faster. If smoke pours through the skewers, the kebab is cold, it will take a long time to cook. In any case, the taste and benefits will not be the same.
However, if the brazier is at least next to the gazebo, then the smoke freely spreading around the district will smoke it sooner or later. It needs to be collected and taken up, especially if the barbecue is indoors. So brazier with a chimney - this is a brazier under a smoke hood with a pipe. From the bottom of the cap to the top of the chimney there should be at least 0.8 m, and the cap itself should protrude beyond the outline of the brazier, in terms of 0.3-0.5 m or more to the sides.

The smoke from the brazier must first go up in a club, as in free space, and only then, sensing the draft, fly out into the chimney. This is achieved by adjusting the height of the cap suspension.

But this can only be done in metal barbecues. If the brazier is combined with brick or (see below), then their smoke channel should be simple, without smoke teeth and smoke turns. Accordingly, do not expect high efficiency, and such a device will have a more decorative value.

Why no chimneys, the reader may ask? Because the thrust necessary for the proper preparation of barbecue, in this case, is regulated by partially pushing the view. And with a complex chimney or at least one smoke tooth, then not for long and to the point of intoxication.

Let's take the grill

So, let's make a grill. First, consider metal products, as simpler and cheaper. And only then we will move on to solid, prestigious designs, but much more complex and expensive.

iron

The simplest collapsible brazier, the details of which are shown in the figure, has served the author faithfully for more than 25 years, although the walls are made of 1.5 mm roofing iron. The bottom changed 3 times, then to a perforated sheet, then to a cut out of the grid. Friends repeated several times with minor changes, do not complain.

Its device is elementary. Racks (middle pos. in the figure, in the section) are made of 40 mm or more angle or pipes. Height - to the waist of the owner. At the upper ends of the racks, two longitudinal slots are made, rotated 90 degrees relative to each other. The length of the slots - H, according to fig; width - the thickness of the metal of the fire plus 1 mm.

The flanging of the side walls (on the left in the figure) is bent inward at a right angle. When assembling, the walls are simply inserted into the slots of the racks, and then the bottom is freely placed on the lower side, on the right in Fig. That seems to be all. No, not all.

The assembled brazier does not fall apart by itself, but is rather flimsy and, just standing on the ground, staggers. Considering that in a decent company there is no barbecue without libations, this can lead to disaster.

The way out is also elementary simple. The legs below are cut obliquely if they are from a corner, and if they are tubular, they are flattened at the point. Having collected the brazier, the legs are pressed or driven into the ground until the structure stops sloshing. You don’t need to beat with a sledgehammer, the metal flattens. Now that's all.

In a stationary brazier of this type, it is better to weld the walls with tacks. The bottom does not need to be welded, for the sake of convenience of its replacement and cleaning. Of course, in a stationary brazier, for which durability is important, and not weight and ease of transportation, metal must be put on the walls from 4 mm. The bottom can be thinner or mesh.

Video: metal brazier manufacturing technology

Attention! In this video, holes are made in the walls according to an erroneous “tradition”.

From a balloon and a barrel

A very popular design - barbecue. However, kebabs in them for some reason do not turn out very well. A thorough study of the problem (this is not a joke or a metaphor) revealed the following:

• Coals, due to the roundness of the bottom, quickly settle in the middle, and do not burn out to ash along the edges; a rounded bottom, unlike a flat one, does not provide a uniform supply of air to the fire.
• Rounded, again, the walls reflect the IR not on the barbecue, but back on the coals, exacerbating the unnecessary effect described above.

The solution was found to be quite simple. The scheme of the improved balloon brazier is shown in fig. on right. The essence of the improvements:

1. A through longitudinal air duct is arranged from an 80-mm corner, in the shelves of which 20-30 mm holes are drilled in increments of 40-50 mm. The corner is welded into the balloon; both ends of the duct are open to the outside.
2. The blank cylinder must be cut in diameter not by half, as for a barbecue, but by a quarter or a third, so that the upper opening is the width necessary for the barbecue - 220-250 mm.
3. The height of the suspension of skewers above the coals increases to 100-120 mm.

In such a balloon grill, the coals settle evenly, and the barbecue comes out anywhere. The lack of a “soft” IR is apparently compensated by a denser flow of hot air due to the reverse heating of the coals of their IR. "Soft" IR and hot air for barbecue do about the same thing. But the skewers here already need to be placed higher, as said. The coals in the improved balloon barbecue are apparently hotter. Exactly the same solution can be used in a barbecue from a barrel, although the barrel is more suitable for barbecue in size.

Video: barbecue grill from a gas cylinder (! Without an air duct)

Throated

The author first saw a metal brazier with a throat in Central Asia in the late 70s, and then in the Caucasus in the early 80s. In the first case, kebabs were cooked on this, and in the second, karski shish kebab. The development of this is some kind of traditional designs or the fruit of the creativity of local craftsmen of that time, it was not possible to find out. Its principle is clear from Fig.

To understand the essence of the idea, you need to dwell on the dishes for which these devices were intended. Kebab is, in general, the same barbecue, only from 2-3 large, half-fist or fist-sized pieces of meat. By the way, the popular kebab is chops strung on a skewer and cooked on a regular grill from very dense minced meat. Meat for minced meat for kebab is by no means passed through a meat grinder. It is finely chopped with a billhook in a flat wooden bowl. But more about kebabs and other delicacies of the Turkic-Parsian cuisine is a completely different topic. As well as the equipment for their creation.

Karski shish kebab is already one large, with a small plate or a large saucer, a flat (3-4 cm thick) piece of mostly veal, squeezed from the sides by whole carriages of a very large onion, which, in turn, are clamped by halves of a properly soaked kidney . The shish kebab is considered the most exquisite, where the meat and the kidney come from the same calf.

As you can see, in both cases, large pieces are cooked on the grill. Hence the role of the throat, in which the skewer is placed, is clear. It is actually a flowing oven chamber. A lot of fuel is put into the brazier with a throat, until the middle of the narrowing between the fire and the throat, and a significant part of it is wasted: the dish should be ready before the upper side holes appear from under the coals.

Folding

The folding brazier is convenient for hikers and other lovers to go out, and not go out into nature. The most important thing in its design is the minimum weight, so they are made of thin heat-resistant stainless steel.

There is every reason to believe that for the first time light folding braziers were introduced into use by workers of regime factories of the USSR that produced jet engines. There were enough suitable materials in abundance, and the citizens of the Soviet Union considered it a matter of honor to steal something from an enterprise, especially a military one.

It must be said right away that the manufacture of such a brazier requires not only special materials, but also an accurate knowledge of its properties and solid skills in working with it. For example, ordinary piano and door hinges will not work on wall hinges (see below), they will soon become unusable. That is, you need to do the hinges yourself. "Bazaar" fasteners made of ordinary structural steel are also not good, you need to look for and purchase a special one. Therefore, good industrial folding barbecues are quite expensive.

But there is no need to smoke such a brazier: the “reactive” stainless steel reflects IR so well. And it is easy to clean, which is important when hiking - you can carry it in a backpack without fear that something will get dirty there. Again, due to the practical "mirror" of special steel in IR, the brazier from it requires very little fuel and is instantly ready for work.

Drawings of a brazier-diplomatic of this type are shown in fig. on right. The device is quite clear:

• The legs (4) are folded under the pallet skirt (1).
• The crossbar (3) holds the whole assembly together.
• If it is removed and placed on its side in the pallet, then the short sidewalls 2 fold inward on hinges.
• The hinged long sidewalls are also folded onto them, the clasp snaps into place - ready to be carried.

Round

Round braziers, apparently, trace their genealogy to the traditionally primitive way of cooking shish kebab. Namely: sticks with pieces of meat strung on them were stuck into the ground with a tent, with an inclination inward, around the fire. And each jealously watched that the eternally hungry and aggressive fellow tribesmen did not appropriate his share.

On the one hand, it’s not very convenient: in order to turn the other side to the heat, you need to pull the knitting needle with meat out of the ground and stick it in again. On the other hand, rearranging it, you can quickly cook a good barbecue without exposing it to the direct action of the flame and without waiting until the fire burns out to coals.

Nowadays, round barbecues are used by sincere companies, where everyone knows how to cook barbecue. And not just knows how, namely to your liking. We are no longer ready to kill each other for a piece of food, so barbecue on a round grill is cooked according to all the rules: over smoldering coals.

For this, the round brazier had to be improved: in the center of the fire they put a column with a flat (or with grooves for the ends of the skewers) mushroom cap, see fig. An unsightly, but good iron round barbecue is obtained from a leaky boil.

The column is made of 6-12 mm threaded rod; at the "iron" bazaars there are now as many as you like. It makes no sense to try to weld it to the bottom, in which a thin layer of metal remains from the metal. The fungus rack is fixed through a through hole with two nuts and washers as wide as possible. The fungus cap is the same washer, also between the nuts.

Admirers of Gothic and Druidism can lay out a round barbecue made of wild stone on a greasy clay mortar, leaving channels for air flow between the lower stones. A column with a hat, if it is not solid, is laid out of limestone, but already on a clay-cement mortar with increased strength and adhesion: there is no dressing either in rows or between rows, and alternating thermal stresses are not small. The result is a very original brazier, reminiscent of a pagan altar.

Round barbecues have one peculiarity: kebabs on them are prepared from meat of different varieties. What is harder is strung last, closer to the tip of the skewer. The reason is clear: there the meat is more baked.

About barbecue roofs

Metal grills with a roof are in fashion now. Any fashion is always both expedient and meaningless at the same time. And barbecues with a roof, this remark applies to the fullest.

Drops of water from a sudden splash of rain are no less an enemy of barbecue than fire. Recall that proper protein denaturation requires timely dosing of the moisture content of the meat, and here it is raining. Therefore, the roof over the brazier should protect from the rain, first of all, the barbecue, and the cook, in extreme cases, can throw on a plastic cape.

Look at fig. On the left is a properly arranged covered barbecue. It is beautiful, comfortable (the place under the overhangs is used for shelves), and provides a free exit of smoke. Large roof overhangs reliably protect against precipitation. And in the fact that on the right - the roof is generally incomprehensible for what, except perhaps to wind up the selling price.

What to paint?

Of course, it is better to paint a metal brazier - it rusts after all. Usually, heat-resistant paints for car mufflers, on organosilicon or aluminum powder, are recommended for this. But they are expensive and require careful surface preparation in an industrial setting. Their resistance is not so high: who has seen a Glushak that has remained silver after a year of operation?

There are also special silicone-based paints for barbecues and barbecues on sale. But they are even more expensive, and you need to dry (or rather, bake) the painted product in a special high-temperature chamber, which you can’t build at home.

However, we take into account that inside, where there is fire and coals, it is not necessary to paint the brazier at all: smoked will give out only the best kebabs. And the outer walls above 400 degrees do not heat up, otherwise the brazier is made incorrectly. And the black color for the barbecue is quite enough: not easily soiled, but glamorous divorces are completely out of place here.

In this case, it turns out a very cheap and practical option: the good old Kuzbasslak or its analogues - bituminous mineral varnishes, in 3-4 layers. Each subsequent - after the complete drying of the previous one.

This method of painting has disadvantages. The first is that it stinks and the fumes are toxic. The second one takes a long time to dry. Therefore, you need to paint only in the summer under a canopy, and the whole painting process will drag on for a month and a half. Third - the dried varnish gains strength for a long time, and at first the barbecue must be handled with care. Finally, during the first or second heating, there will still be a smell, so they will have to be done idly in the open air.

But then, when the varnish is completely bituminized and sintered, it will last for decades. And it will be possible to damage the stone coating only by shooting from a firearm.

brick

And now let's move on to barbecues, which require not manufacturing, but construction, i.e. made of bricks. Let's say right away: a brazier, and only a brazier made of bricks, has no advantages over a simple one, without artistic forging and other expensive decorations, it has no metal, but it is much more expensive and more difficult to perform. Therefore, brick barbecues are performed either for decorative, aesthetic and prestigious purposes, or combined with.

Foundation

To build a brazier from brick or stone, you need to prepare a solid foundation for it - the foundation. In addition to the barbecue grill of a traditional or similar design, the foundation needs a reinforced cast, slab or tape. Cast, of course, from concrete, and not from cast iron, epoxy or acrylic. The blind area of ​​the foundation to the sides is about 10 cm.

The construction of such foundations is a separate issue. Here we will only give a recommendation: deepening the foundation into the ground - 1.5 cm per 1 row of laying with flat bricks. Plus, the protrusion above its surface is about 5 cm. That is, if a 12-15 cm thick slab goes under a waist-high slab, then a foundation half a meter deep is needed under a fireplace with a chimney 37 rows high.

Solution

Any brick heaters are placed on. Cement is not heat-resistant, and gypsum is also not moisture resistant. For the simplest brazier-barbecue, self-digging ravine clay and sand will go from there, but in order to fold a combined and / or decorative brazier, you will have to buy building clay of medium fat content and river sand, sifted, washed and calcined.

For masonry mortar, you need 1 part of clay and 3-4 parts of sand. They knead it in water until the density of sour cream, and immediately check for fat content (adhesion ability): dip a trowel (trowel) into the solution and take it out. A solution of normal fat content should remain on the instrument in an even layer 2-3 mm thick.

If the solution remains a thick layer or lumps - it is too greasy, you need to add sand and a little water to the desired density. If, draining, leaves gaps - the solution is lean, you need to add clay, preferably more fat. There is nowhere to hurry: the solution in the tub dries for weeks, this is not cement.

masonry

The masonry seams are 3-4 mm thick, otherwise the structure will dry for months and turn out to be fragile. The crucible (the part of the furnace directly exposed to fire) in furnaces, with or without a brazier, is laid out from fireclay (refractory). The seams between ordinary and fireclay bricks, as well as between any brick and metal embedded parts, are widened, from 6 to 13 mm; this is the maximum width of the seams of clay masonry. The reason is the difference in the thermal coefficients of expansion of materials.

Fireplaces, hobs and separate brick barbecues can be laid from ordinary solid (solid) red ceramic bricks. On a brick barbecue, a hollow brick with through holes will go well; it is laid out so that the passages in the brick are free and vertical, this will be a blower grate. But burnt iron brick (with a dark core) is no good.

In passing about fireplaces

Recently, such a phenomenon has been noted: a home-made outdoor fireplace-brazier. It makes no sense, to be honest.. Of course, it's nice to sit by the fire in front of the fireplace in bad weather. But only if you yourself are not wet with rain, do not overwhelm with snow and do not belittle by a cold wind. And summer night gatherings are much more romantic just by the fire. Outside the fire danger room, there is nothing from him.

If you definitely want a fireplace in landscape design, then it will be easier to buy a ready-made garden stove-barekyu. You can also cook barbecue in it, and make a fire with a flame - here's a fireplace for you. It does not require accelerating ducts, it is ready for full use immediately after assembly.

A decorative garden stove will cost hardly more than materials for a brick fireplace alone. The foundation is not needed, it is assembled on site in 20 minutes. If necessary, it can be disassembled and rearranged for a short time, or even moved entirely: it is lifted without much effort by two, of which one is a woman. And in the fall, you can disassemble and move it indoors until spring.

Constructions

Simpler

A simple brazier with a chimney can be built by an amateur bricklayer, who has at least once folded one even wall. The masonry scheme is in fig. below. Brick everywhere is ordinary, not fireclay. The same brazier can be used as a barbecue. For beginners, this design is good because the smoke tent, which is correctly located and narrows into the chimney, and indeed the entire fireplace, is laid out from solid bricks. There are no halves, three-fours and undercuts in the masonry. Whoever put at least something himself knows how many pancakes there are waiting for an inexperienced master.

Fireplaces

Here in fig. - ordering fireplaces with barbecue. On the left - the usual straight line; right - corner. A fairly experienced stove-maker should already lay these, so we will refrain from detailed explanations. Perhaps it is right for him to teach us, and not vice versa.

Barbecue oven

And here in Fig. - already aerobatics: a barbecue grill modeled on a small one, but folded, without the obligatory dressing of seams in the rows. Its construction also requires considerable experience, so we confine ourselves to only one remark. The design is quite complex, massive and in its raw form, when laid in Dutch style, does not look particularly strong. Therefore, commissioning will probably require at least 5 accelerating flow after the mortar has dried. And in the off-season, autumn or spring. The first bookmark of fuel is no more than a quarter of the norm, and then we proportionally increase it to 100% in the fifth furnace.

Video: masonry brick brazier

Barbecue cauldron?

Is it possible to build with a barbecue? That is, a hearth with a boiler embedded in it, and somewhere on the side, the barbecue is also ripening.

According to heat engineering and the mode of the furnace, it does not work out in any way. Culinary operations with a large amount of liquid require an unreasonably large, for a barbecue, heat concentration in the furnace part. Barbecue, on the other hand, requires gentle heating. From such a heat press, it will immediately shrink and turn into something nasty in appearance, smell and taste, and even carcinogenic and toxic.

About the drive

The network has descriptions of home-made electric grills for rotating skewers. The same factory ones are also on sale. Probably both were born under the influence of information about English castles, where the grill for boar or deer carcasses spun from the impeller in the chimney. They are in castles more than 10 m long, so there is enough thrust and enough power for rotation even with primitive mechanics.

But for barbecue, the electric rotation of the skewers is useless, only the brazier is more expensive and more difficult. Moreover, the physico-chemistry of cooking barbecue is such (see above) that it ripens properly only if you turn it to the coals first with one side, then the other. In more detail, the most complete protein denaturation occurs if the process proceeds stepwise, as if in jolts.

Video: implementation of a brazier with an electric drive

Why you should not do this - said above!

Without skewers and coals

But what about in the winter in a city apartment, if suddenly you want a barbecue, but you don’t feel like going to a restaurant? By the way, there is a way. It turns out, however, not quite that. But, in any case, the taste will immediately feel that this is still a barbecue, and not a pie or a roast.

You will need, of course, pre-marinated meat, onions, parsley. Then - an aluminum pan, the same (not enameled!) Household milk can or just a large can. Empty and clean, of course.

A metal mesh is inserted into the vessel 2-3 cm from the bottom. The distance is maintained with the help of its bent edges. The meat is then strung on wooden needles; portions are made half the usual, i.e. 3-4 pieces. Knitting needles with meat are either inserted into the cells of the grid vertically, or laid horizontally on it. It is possible in 2-3 layers on top of each other, but there should not be direct contact of the meat with the bottom, for this there is a mesh.

And they cook in an ordinary oven of an ordinary household gas stove, at a temperature of 250-300 degrees. Cooking time - 15-25 minutes, depending on the meat. A good indicator is the aroma. As shish kebab pulled - denaturation is in full swing. The smell has weakened a little (here you need an olfactory skill) - almost ready, turn off the burner. After another 3-4 minutes - it is ripe, you can take it out and serve.

Finally - what do you eat it with?

More precisely, what else is under it ... they use it. A topic that is not directly related to barbecues, but is inextricably linked with barbecue culture, and in it is of paramount importance.

Vodka for barbecue is clearly bad form. Shish kebab is a dish of delicate taste and bouquet, and it should be perceived with not yet stunned taste pimples and olfactory holes. If you really want to bring the feast to the valiant stage, then it’s better to swallow “her, dear” afterward, under the traditional Russian pickle. Or under pressed caviar, if the price does not scare. Here it is also good that a stomach fed with meat will not allow revelry to reach complete disgrace.

And, as you know, red dry wine, moderately tart, goes best with barbecue. But not everyone knows that true barbecue wine is not expensive (and most often fake in stores) Kindzmarauli or Khvanchkara, but inexpensive, and therefore mostly natural saperavi. And few people know that the most excellent saperavi is made in the Crimea by Golitsyn Wines.

Grapes "Saperavi" are very hardy, unpretentious, the taste and bouquet of wine from it is not that very thin, but practically does not depend on the place of growth. On the table or for something else, except for pomace for simple table wine, it is not suitable: the berries are small, like large currants. The taste of fresh is a complete set on edge: tart, viscous. But Saperavi wine harmonizes with barbecue in the best possible way.

If it’s on fire to start a barbecue feast with a strong one, then you need to stock up on cognac. You can’t drink enough of it to disperse to complete dope, it tends to sleep. Classic scotch also goes well with barbecue. Not necessarily a vintage 12 year old. The commonplace "Blue Label" (Blue Label) will be quite appropriate. But - God forbid - bourbon! Then it’s better to immediately stool out of the vat with ladles.

The author once, plucking up the courage, decided to “drank” under the kebab, with ... red rum! Moreover, only Dominican was available, not the best. It turned out - quite even. Unless, of course, you overdo it. Which, of course, is always and everywhere correct.