The subtleties of making a barbecue from different materials

What picnic is complete without a campfire with a barbecue? Cooking fragrant and juicy meat on steaming coals gives a special warmth and a sense of celebration to meetings with family and friends.

Braziers are an indispensable attribute of the territory of private households, and they can be both metal and stone. You can create a stylish design with your own hands. Home craftsmen use a wide variety of materials for this.

The key to the success of a good kebab is in fresh meat, the right marinade, fragrant coals and a good barbecue. That is why a self-made brazier turns pieces of meat into a real work of culinary art.

Usually the length of the installation corresponds to the length of the skewers minus about 10-15 cm. The width is calculated based on the fact that at least 8 cm of free space is usually allocated for each skewer.

The side height remains a relatively constant parameter for all models. As a rule, this figure is in the range of 13-18 cm. If it is less, then the coals will simply burn the meat, and if the skewer is placed higher, then too much coals will be needed in order to fry the meat completely. Accordingly, the frying time will take a little longer.

As for the thickness of the walls, here, as the saying goes, "you can't spoil the porridge with butter." The thicker the walls, the tastier the barbecue will turn out, during use, soot forms on them, some try to clean it off. This is not worth doing, since it serves as a kind of source of infrared rays, without them you will just get baked meat, certainly tasty, but still not a real barbecue. Well, in order for the cooked food to be not only appetizing, but also healthy, holes are made in the bottom that facilitate the flow of air.

The most common options for making barbecues are metal and brick models.

Metal structures have many advantages.

• Low price. This is perhaps the main factor affecting the popularity of metal products. In stores, you can find models from 500 rubles. Moreover, if you make a brazier yourself, using a metal sheet, corners and pipes, then the cost of the product will be even lower. And if you take into account that you can safely use the metal trash lying around on the grill, then the price of the finished product will come close to zero.
• Ease of manufacture. Even a non-professional who knows the basics of a welded craft can perform work on the construction of a metal barbecue.

• Metal barbecues are very mobile. You can put them anywhere, change their location, and even take them with you on a trip.
• Durability. Metal braziers have a long service life, which is due to the thickness of the sheet and the physical and technical parameters of the metal.

Disadvantages are not found in all metal braziers, but only in those that do not have the required wall thickness - they burn out and fall apart rather quickly, and rust from rain and humid air. However, the prices for such products are also minimal, so replacing them is not a particular problem.

Brick braziers are often installed in cottages and mansions. They can differ in various forms - from a simple uncomplicated design to an ornate installation with a fundamental base and various decorative elements.

The simplest option is 4 brick walls connected to each other. But in fairness, we note that in practice, a brick brazier is found in more complex modifications - these days, barbecue grills are widely produced, which, in fact, represent a real mini-kitchen in the fresh air.

Depending on the scope of application, there are garden and professional designs.

Garden devices for frying can be of a wide variety of types - and small metal containers, and simple brick structures, and models from improvised means assembled by home craftsmen. At the same time, braziers can be large in size, built inside a closed gazebo, representing a certain complex.

Professional equipment is made only from durable materials of high quality, they are characterized by a well-thought-out model. It is easy to place 20 or even more skewers on such barbecues. Such installations are widely used in large restaurants and cafeterias.

The peculiarity of professional frying equipment is that it provides almost uninterrupted operation. As a rule, they are made of fire-resistant stainless metals, reinforced with a double frame made of metal profiles. From the inside, such models are covered with a heat insulator, and the firebox is made of fireclay bricks. This gives good protection to the outer walls from excessive heat.

Professional equipment very often can be equipped with a smoke filter, spits, grate lifters and other devices that are not provided by simple gardening products. The most expensive barbecues are equipped with lighting and thermal glass.

There are also electromagnets and gas modifications.

An electric brazier requires a power source connected to an AC network for operation. The product is equipped with heating elements, they are responsible for generating heat. This model only works on electricity. You cannot take it with you to the forest or to the river, but it allows you to enjoy delicious barbecue at home in your kitchen.

Gas models are similar in principle to gas grills. These are products weighing 30-60 kg, equipped with built-in gas cylinders. This option is used only at catering establishments.

The modern market offers a variety of barbecues of various shapes, purposes and materials used, so you can now enjoy your favorite barbecue anywhere: at home, on a hike, in the mountains and on the banks of a picturesque reservoir, in a forest or even in a city.

The simplest barbecues are usually rectangular in shape.Coals are placed at the bottom of the box, which create the required heat. However, the manufacturers of garden tools have come up with many different options and modifications of the barbecue.

Non-movable outdoor barbecues are traditionally installed in suburban and suburban areas. This design can be placed in a gazebo or under a small roof. This will allow you to cook food even in rainy and windy weather.

The materials for the production of stationary models are metal, stone and brick in a variety of combinations. Such barbecues are often decorated with decorative elements so that they become a truly small architectural form and serve as a kind of decoration for a garden plot. The models are optimal for installation where the owners of the house live permanently.

Portable barbecues, unlike folding ones, are compact and lightweight. They are hiking devices and can be carried by hand or freely moved around in a car. Portable designs can be easily transformed and folded into a small suitcase in terms of volume and weight.

The advantages of the model are at the same time its disadvantages: to lighten the structure, thin sheets of steel are taken as the material for it, which do not differ in strength and durability. And besides, the low weight does not allow you to cook a large amount of barbecue at the same time. The product is optimal for small companies that love variety and constantly change their meeting places.

Combined barbecues are used in private houses and cottages. These are constructions that allow you to cook food in several ways. The greatest demand is for barbecue grills and smokehouses.

Combined barbecues are both stationary and mobile. The most primitive option is a metal folding brazier, which comes with a regular grill on which barbecue is prepared. They can be made not only of metal, but also of brick or natural stone - such structures are more massive. They are stationary.

In stores today there is a huge selection of barbecues for every taste and wallet. You can buy them both in large construction hypermarkets and in stores of grocery chains familiar to many. However, this is not enough for restless - they invented "1000 and 1 way" to make original and non-standard barbecues from a wide variety of materials. Everything is used - an old bathroom, a broken system unit, or even buckets. Often, empty gas cylinders or used barrels are used. Many people make combined barbecues even from medical bixes!

Here are just a few interesting ideas for a summer cottage barbecue with your own hands.

This is perhaps the fastest and easiest way to "organize" a grill. For him, ordinary skewers are taken - models with rings are suitable. 4 skewers are stuck into the ground so that the space between them resembles a square, then 2 skewers are threaded parallel to each other through the rings and the remaining skewers with meat are already laid on them. The design is rather unstable, it can withstand 3-5 skewers with small pieces of meat, but the barbecue grill is already too heavy for it.

It will take a little longer than usual to fry a kebab in such a grill, since the structure is not protected on the sides.

If you have time, effort and a shovel, then the brazier can be equipped in a pit. The indentation does not have to be large for this - 50 cm is enough. Coals are poured at the bottom, and the skewers are placed directly on the ground, however, for greater fixation of the edges, they can be pressed with stones or bricks. Unlike the previous version, this modification protects the fire, and the heat specifically affects the meat, therefore, the kebab is fried faster and turns out to be more aromatic.

If you decide to relax in the forest or in a clearing, then you can build a brazier from simple logs. Despite the fact that wood will be used as a raw material, strong and thick branches will not burn out for a long time. This is quite enough to fry the meat.

For this design, you need two large logs., which are laid parallel to each other, for greater protection of the flame, you can enclose an impromptu brazier on the remaining sides with additional logs or stones.

At the dacha or in a country house, used propane cylinders sometimes remain. They can be a good material for making a barbecue, however, it is very important to take measures to ensure the safety of their use. Before starting cutting, it is necessary to repeatedly rinse the cylinder with running water and soap, then refill it with liquid, open the valve and leave it in this form for 4-5 days, or better for a week. This is to remove any hazardous condensation residues inside the container. Only after that you can start directly to work.

The manufacture of such barbecues requires time and effort., but on the other hand, the design turns out to be strong and durable. In good hands, a grill from cylinders can become a real work of art, a highlight of garden decor.

This is probably one of the most well-known methods of making a barbecue for a personal plot. To turn an unnecessary container into a unit for frying meat, you only need to cut off the top of the barrel with a grinder, then drill holes from the bottom for blowing air and attach the legs.

For lovers of computer technology, it is also possible to make a barbecue yourself. As you know, technologies do not stand still and older generations of personal computers are being replaced by more powerful and modern ones. But what about an outdated and unnecessary system unit? You can make a container for making a barbecue from it! The procedure here is simple: the front part of the system unit is opened and the inner contents are removed - only the body is required for the barbecue. It is very important to make sure that absolutely all plastic is removed and only metal remains.

Perhaps one of the most original ways of making barbecues is the use of a medical box - a container for storing, transporting and sterilizing medical surgical linen and dressings. The peculiar cylindrical shape and individual features make it possible to use it as a grill-smokehouse. Bix has a lid, and its dimensions allow it to be placed inside the shelf for food and dripping fat.

For the manufacture of a barbecue, you can use the front part of an old car. The owner of the junk can do it in a couple of hours, provided that he has a grinder and a welding machine. A frying box is installed in the "gutted" engine compartment and that's it - you can start using it! Some craftsmen install such a structure on wheels and mount a mobile device.

Car rims can also be used as a brazier - they have a rounded shape, holes are already present in them, and the density allows you to kindle a fire and maintain a high temperature for a long time. The only thing missing is the bottom. The disc slots should also be tweaked - they may be too large for small pieces of coal. So that the skewers can easily be placed in such a device, it makes sense to weld on a metal holder or simply use the grate - the taste of the kebab will not deteriorate at all.

There are many ideas for self-made barbecue. It can be made from foam blocks, parts of a gas stove and a washing machine, concrete and even from a saucepan - you just need to show a little imagination and skill!

People familiar with the technology of metal work and plasma cutting do not need recommendations for the manufacture of a barbecue - they will assemble the structure literally with their eyes closed. But for those whose construction experience is not great, our advice will come in handy. And the first of them is to get down to business slowly. Do not try to swing at a complex modification - for the first time, the simplest sheet metal braziers are quite suitable.

Later, when you learn the principle and work out the skills, you can try yourself in more stylish and intricate designs.

So, the first thing to do is to sketch and order, and then calculate the dimensions. As a rule, a design for 8-9 skewers is optimal for a medium-sized company. The kebab is good hot, so the second batch can be fried while the guests are eating the first. To make the meat tasty, the skewers must be properly laid over the coals - you should not press them together, but creating too large gaps is also fraught with undercooking. The optimal distance between the skewers is 8-10 cm. Based on this, calculate the width and length of the barbecue.

The second important parameter is depth. It should approach the accepted and verified standards in practice. If the meat is located too high from the coals, then it will not fry, but if, on the contrary, is low, it will become dry and tasteless. The optimum distance is approximately 30 cm.

And, finally, the last point is the overall height of the structure, it is "adjusted" to the person who is most often engaged in the manufacture of barbecue. Invite the head chef to the workshop. Give him skewers and ask him to simulate activity - it should be convenient for him to turn them over, without bending over strongly or bending his back. The distance from the ground to the hand will be the parameter that should be taken as a basis when planning the height of the barbecue. As a rule, this figure is in the range from 80 to 120 cm.

Before starting work, you should purchase all the necessary materials:

• metal sheet - 2-4 mm thick;
• corner with a shelf of at least 40 mm;
• angle grinder;
• mechanical drill with a set of drills;
• welding machine;
• ruler, special marker and square.

You will also need pipes or squares with a cross section of 400 mm2. They are used to cut the legs.

The work on making the box itself is quite simple - you just need to draw up a drawing, transfer it to sheet metal and cut out the bottom and side parts with a grinder, and then solder all the elements to each other.

Technically, these steps can be summarized in the following step-by-step instructions:

• a drawing is drawn up and transferred to a sheet of metal;
• workpieces are cut out with a grinder;
• small holes for air ducts are drilled in the bottom, while a drill is used - their diameter should be about 10-14 mm, they should be located in 5 cm increments (at least 2 cm from the end);
• grooves for skewers are cut out in the side walls, they are made with the upper edge in 10 cm increments.

Actually, on this the main part of the work can be considered finished. Next, handles, legs and decorative elements are welded. You can attach a lid or mounts for a poker and skewers.

At the final stage, the barbecue is painted. Many neglect the application of paint, but it is completely in vain - the coating protects against corrosion and prolongs the life of the product. However, the paint can be used with acrylic or silicate varnishes - they are resistant to UV rays, high temperatures and humidity. Other standard paints can release toxins when heated. This will lead to poor health and the development of serious illnesses.

Making a collapsible brazier is a little more difficult. This will require the same materials, but to the tools it is worth adding a jigsaw and special scissors for metal. As in the previous description, first you need to decide on the dimensions.

Experts recommend taking the following schemes as a base:

• width - 30 cm;
• length - 80 cm (based on 8 servings);
• depth - 15 cm + 20 cm for coals;
• the height of the legs is about 60 cm; it is optimal if it is equal to the length, this contributes to a more compact installation).

To form a frame from the corners, you need to make a rectangle of the required size, attach pipe segments 5 cm and at least 1.7 cm in diameter at the corners - later they will be inserted into the stable support legs.

Pipes with d 20 mm are taken directly for the legs. On the part of them that will come into contact with the ground, it is worth installing plugs.

The bottom and wall elements are cut out of the metal, small holes are drilled into them and recesses are cut. The bottom is attached to the frame with small bolts. Instead of grates, use a conventional grille made of fittings of the smallest diameter. Legs 1.5-2 cm in size are welded to the grate.

The bolts are fixed on 4 spokes. For this purpose, a thread is made at the ends for special wing nuts and then the rods are welded to both parts of the walls. If there is no welding machine, then simply fasten the spokes with special horseshoe-shaped screws.

The assembly itself does not require much effort - the bottom is mounted on legs, peeping fragments should get into the narrow holes on the sidewalls and tighten them with small nuts. It remains only to place the barbecue grill inside and the grill can be considered ready for use.

If you want to create a more solid structure, give preference to a brick product - it looks very stylish, is characterized by strength, strength and a long service life, and its thickened walls allow you to cook a delicious barbecue without the danger of burning fresh meat.

Like any brick building, the construction of a barbecue requires preparation of a foundation pit. A tape version with a depth of 50-60 cm is suitable for it. It is poured with cement, and a foundation 30 cm high of rubble stone is laid above its surface. For the production of such a barbecue, it is preferable to use a stove brick or natural stone. Masonry is considered a very time-consuming process, which can only be done by craftsmen with work experience and the necessary construction skills. This does not mean that a non-professional cannot build such a unit - any craftsman at home can cope with the task, it is just that a person without experience will need a little more time and effort.

Such a brazier is easy to build with your own hands. Most importantly, work should be done without haste. The constructions represent a special firebox with a shallow chimney, a grate is placed inside it, and an ash pan chamber is mounted directly under it. A compartment for flue material is equipped under it.

For information on how to make a brazier with your own hands, see the next video.

If your grill is used only for rare meetings with friends by a small company, then you can purchase or make the most uncomplicated model. But if kebab is a kind of mystery for you, then you should take care of its attractive appearance so that the brazier becomes not just a brazier on legs, but also an interesting accent of garden design.

Depending on whether the structure is installed under a canopy or outdoors, a wide variety of finishes can be used.

The dull look of a structure welded on its own does not threaten, because while working on the creation of a metal barbecue, homemade kulibins can show their wildest fantasies and get away from the prescribed standards, making the barbecue the way you imagine it. Of course, you shouldn't cover the grill with varnishes and paints - the heat will simply destroy all your efforts, but it is quite possible to work with the shape of the legs and decorative elements.

Try attaching a lid with a hood to it - such a project will look very stylish and thorough. If you made the structure from a barrel or gas cylinders, then you can turn the brazier into a small plane. On the "wings" it will be possible to spread ready-made kebabs or string new portions of food. To do this, you just need to make special side supports. By the way, they do not have to be stationary - removable options are also practical and convenient.

Forging is considered the safest decor option. With such a decor, even the most banal piece of iron will sparkle with new colors and turn into a real work of art. This approach can be attributed to a style such as vintage, which is quite popular today. And besides, forging is relevant at all times - a hundred years ago, now, and centuries later, it will never lose its aesthetics.

Some masters prefer to start from the usual approach and make barbecues of an irregular shape. To do this, the sheets are bent and the brazier becomes rounded. However, there are a lot of options here - you can make the product zigzag or oval.

Good specialists can turn a simple barbecue into a living fantasy.If you read books about pirates as a child, then turn your grill into a real chest! Let it have crossed sabers or swords instead of legs, and the lid be decorated with typical corsair décor elements. By the way, such a grill may well be used as a smokehouse.

There are many options for finishing in the case of brick or stone barbecues. If desired, it can be turned into the real heart of the recreation area. It will be effective if you equip a countertop nearby, as well as install a small table and benches.

If a brick brazier is located in a gazebo or under a canopy, then a wide variety of design options are permissible, you can use tiles or stone, but decorative plaster is considered the most common.

The plaster should only be applied after the brazier is completely dry. First, it should be cleaned of dust and dirt and wiped off the seams. Experts advise using a mesh with cells of 10x10 mm - in this case, the plaster will lie more firmly on the surface. It is better to buy the plaster one that does not get dirty. As a rule, this is an option based on lime, slaked salt or calcium carbide.

It is better to choose a neutral color - such a grill will perfectly fit into any landscape. An interesting option can be inlaid with fragments of ceramic dishes - it looks very stylish and original.

The most classic design option for the stove is stone or tile decoration. The first ones can be laid out on their own with a minimum of masonry skills, but working with tiles requires professionalism, so it's better to entrust it to a professional.

There are many advantages to using these materials. Firstly, they do not have direct contact with the sides of the furnace, but rather are suspended, so they do not crack and retain their strength under the influence of high temperatures. And besides, they exude heat, thanks to which they can heat any room.

The stone is fixed directly to the walls of the furnace using a clay composition. If you are using natural stone, first place the pattern on the ground to see where and which stone works best. Artificial stones have approximately the same dimensions, therefore, when applying it, you only need to control the observance of the boundaries vertically and horizontally.

The style in which the brazier is made out can be absolutely any - hi-tech, modern, gothic or classic. In houses where small children live, barbecues are often stylized as stoves from Russian folk tales.

It makes sense to lay out the space around the barbecue with paving slabs, and equip the recreation area with a canopy. This will allow you to organize parties outdoors even in rainy weather.

Brazier is one of the most essential things. The design can be very diverse, as well as the raw materials from which it is made. In any case, before you decide on the parameters of the brazier, you should correctly choose a place for it.

The purpose of the mini-kitchen itself assumes that the brazier should be located at some distance from the residential building., it is usually installed so that it faces the back of the house. It is important that the smoke from it does not penetrate the windows, and sparks do not fall on flammable objects. Try to keep within a radius of 3 meters there are no wooden objects, stacked boards, garden trees.

Well, in conclusion, I would like to note that absolutely everyone can make a brazier. To make it high-quality and stylish, you don't need to be a construction guru, you just need to have the simplest skills in working with tools and materials of different types. This will not only allow you to create the perfect product, but also significantly save your money.

In any case, a brazier made with your own hands is cheaper than a similar one from a store. Even when purchasing the most expensive materials, independent work will cost less than using hired specialists. In addition, personal control over the work at every stage will allow you to be sure that the grill is being made, if not for centuries, then for several years for sure.

• Barbecues with forging elements are considered the most stylish.

• Mangal installation made of brick looks truly luxurious, emphasizes the style and status of its owner.

• Designs in the form of animals look very unusual.

• Braziers can be in the "mini" category.

• Finnish braziers look nontrivial.

• And a few more original ideas.