Barbecue dimensions: standards and norms

Summer is one of the favorite seasons of the year for many people. One of the reasons for this is the opportunity to relax in the open air: in a country house, a camp site, by the river or just in the forest. An integral part of such outings is a picnic, the main dish of which is traditionally barbecue.

To cook tasty, juicy, well-done meat, you need a brazier. Few thought that the quality of cooked meat directly depends on the correct manufacturing of this structure. The availability and variety of building materials will allow even the most fantastic ideas to come true.

The parameters of the barbecue can be considered its length, width, depth and height. These values ​​depend on several factors.

• When choosing a barbecue, the first step is to decide in what way the meat will be fried on it: on skewers or on a barbecue grill. Skewers are for the most part standard sizes, so the width of the brazier must match them. You can choose any length. With barbecue grates, everything is easier. They often have different sizes, so it will be easier to choose a grill in accordance with the size of the barbecue. Although a lattice with dimensions of 18x28 cm is considered standard.

• The second important criterion is the choice of the place where the meat will be most often cooked. If this is a private house or summer cottage, then a stationary grill is best suited here, which will have a permanent location and be cleaned only for the winter. It is better to make it from thick metal or cast iron for many years of operation. If it is understood that the hearth will need to be transported often, then it is better to make it light, foldable and compact.
• The depth of the barbecue directly depends on the material on which the meat will be cooked. When it comes to coals, shallow is ideal. If firewood is used for cooking, then it is better to choose a deep barbecue, since you will have to lay a large amount of wood in order to get the required amount of coals for frying.

How many people - so many opinions, desires and needs. Therefore, there are two main types of devices for frying meat - mobile and stationary.

Many of those who do not live in the private sector and do not have a suburban area prefer to go out to barbecue in nature. They do not need a massive grill, which includes additional elements. Compact structures made of non-thick material are ideal for them. They are lighter, have thin walls, low folding legs and a minimum of decorative elements. They will easily fit into any car and will not take up much space when stored in an apartment.

For those who wish to equip a real barbecue corner on their site, large stationary barbecues made of metal or even stone hearths are suitable. They are large, made of thick metal, often equipped with additional surfaces and storage space for accessories. Therefore, cooking meat becomes not only pleasant, but also very comfortable.

Professionals say that in the manufacture of barbecues it is necessary to be guided by the optimal size. Below are the correct parameters for the ideal brazier, which will only produce delicious, juicy and flavorful kebabs from time to time.

• Width. This value directly depends on the length of the skewers. Classic skewers have a total length of 45-50 cm, and a working one - 30-35 cm. Therefore, the width of the barbecue should be no more than 40 cm. If it is larger, then the meat will occupy a smaller area, and the heat coming from the coals will go to waste ...
• Depth. When making a barbecue, it is better to focus on a depth of 20 cm. When frying, the layer of coals should be 5-10 cm, and the distance from the pieces of barbecue to the coals should be about 8 cm. Based on this, we can conclude that the ideal depth is from 15 to 20 see. If the meat is most often cooked not on ready-made coals, but on wood, then the brazier can be made deeper so that more wood can be placed in it. But with this method, it is necessary to take into account that the layer of coals should be larger, since the distance to the kebab increases.

• Length. The size of this parameter depends primarily on the number of kebabs that are usually cooked. When frying, the distance between the skewers should be at least 5 cm in order to turn each of them freely. For a small company, a length of 60 cm will be enough to cook 6 meat skewers at a time. If we are talking about large picnics, then the optimal length is considered to be 100 cm.At the same time, it will be possible to cook 10 kebab skewers. As for the barbecue grills, a small barbecue up to 40 cm long is ideal for them.

• Height. This is the only parameter that is selected purely individually. The design should not be too low, as during the cooking process you will have to bend over, or too high, this will also create unnecessary discomfort. Therefore, it is better to immediately decide who is most often engaged in the preparation of this delicious dish, and, based on its height, choose the height of the barbecue. The ideal height is considered to be up to the waist of the cook, so that the arms are in a bent state. Depending on the height of the person, it can be from 75 to 125 cm in size.

• Thickness. The wall thickness of the barbecue is also an important parameter. The thicker they are, the more durable the structure will be. In addition, a thick-walled brazier keeps heat better. When making a stationary barbecue in the country, you can use metal up to 8 mm thick. If the structure is mobile, then a smaller thickness is also suitable - up to 4 mm. Such a grill will weigh much less.

To calculate the parameters of the barbecue, it is better to be guided by personal wishes in conjunction with manufacturing standards. In this case, the design will be durable, comfortable and visually attractive.

The height of the vertical barbecue should be chosen in accordance with your height. This will allow you to comfortably cook meat. The depth is most often classic - up to 20 cm. This size allows the meat to roast well and quickly, to have a crispy crust and a unique aroma.

The length will primarily depend on the amount of meat you cook. For large companies, the ideal length is considered to be 100 cm. 10 skewers can easily fit on such a grill, and there will be no need to fry the meat in two passes. In addition, with such a length, it is possible to equip a place for boiling a kettle or preparing a side dish. The width of the bowl most often depends on the barbecue tool. For skewers, it is standard - up to 35 cm. The barbecue grill, by the way, will also be comfortable to sit on such a grill.

It is interesting that the need for holes in the side walls of the barbecue has both supporters and opponents. Some people believe that their presence interferes with temperature control in the brazier. Others are of the opinion that the presence of holes reduces the possibility of coal ignition and promotes uniform heating.

A more durable structure is a brick hearth. They are most often laid out in summer cottages, or on the backyard plots of private houses. The internal design of the brazier has classic dimensions. Only external dimensions are enlarged, chimneys are being built, work surfaces and sinks are additionally equipped. All this increases the comfort of cooking.

It is necessary to equip special sites for stone hearths. Their size can be any, depending on the size of the hearth itself, the area of ​​the site and the personal desire of the owner. It is better to lay out these areas with paving slabs, gravel, decorative stone, or simply cover them with sand. This will not only give an aesthetic appearance to the site, but also protect against the possibility of fire. You can also dream up the design of the hearth. It can be decorated with decorative stone, plastered and applied with drawings and patterns, decorated with decorative tiles. Such a finish will not only give a brick brazier an individual design and visual appeal, but also make it more durable.

In addition to the usual calculations for the manufacture of a barbecue, you can use the additional tips below to design a real recreation area in the country or home area.

• If the length of the barbecue is planned to be more than 100 cm, then in this case it is recommended to equip the structure with additional legs. This will give more stability.
• The metal brazier can also be equipped with wheels. This will allow, if necessary, to easily change its location on the site.

• A canopy can be constructed over barbecues and hearths. In this case, the preparation of kebabs can be done even in bad weather. If, in addition, equip benches, plant flowers and shrubs, then this place will become the real heart of the infield, where in the evenings you can just sit by the fire, listen to birdsong, look at the starry sky.
• The structure of a conventional metal barbecue can be additionally equipped with storage areas for firewood, skewers, water and pokers. This will give additional charm and some charm.
• The best material for making a barbecue is cast iron. It is very strong, durable and keeps you warm. This will save on coal. In addition, it can be additionally decorated with forged elements.

• When choosing the location of the barbecue or hearth, it is necessary to be guided primarily by safety rules and not to place the structure near buildings (the distance should be more than three meters), next to flammable objects, under trees, near fences, hedges, gazebos.
• A stone hearth is best made from natural elements. But in order to build it in compliance with all building codes, regulations, standards and technologies, it is better to resort to the help of qualified bricklayers.
• It is better to cover a metal brazier made with your own hands with refractory paint. This will make its appearance more aesthetic and will significantly extend its service life.

• It is better to make the slots for the skewers on the brazier at a distance of 5 to 8 cm. This distance will allow you to easily turn each of them without touching the neighboring ones.
• Before using the barbecue for the first time, it must be ignited, that is, kindle a fire in it in order to get rid of all the harmful substances accumulated during construction.
• Near the hearth, you can equip a small reservoir, a pond or an alpine slide. This will create a complete ensemble of a suburban recreation area.

In this case, the meat will be cooked immediately in sufficient quantity, it will not burn and dry out regardless of the cooking tool, the heating material will be used efficiently and economically, and the heat will not go into the air.

In addition, at the present time there is a wide selection of building materials that will be suitable for its manufacture, be it metal, steel, cast iron, heat-resistant brick or natural stone. When decorating a barbecue, you can embody any ideas and projects, whether it be a small mobile hearth, a stationary brazier or even a brick oven on your personal plot. Subject to compliance with building standards and fire safety, the result will only be pleasing to the eye. A real corner for cooking and relaxation with family and friends will become a favorite place to eat and spend time, relax and recharge with positive energy.

See the following video for tips on choosing the best mangle sizes.