Brick BBQ size. Do-it-yourself brick brazier: order and scheme

Barbecue (BBQ) - both a hotbed for outdoor cooking, and the way it is prepared, and the name of prepared meals prepared in this way, is very popular lately. Most often they build a barbecue made of bricks, but there are a lot of those made with our own hands from a variety of materials, sometimes in completely exotic ways.

But is it only fashion - barbecue? Is there any zest in it that objectively explains its popularity? You need to figure it out before deciding whether to start it. Well, and then we'll think about how to start and bring it to completion.

What is BBQ?

Encyclopedias and reference books define the barbecue oven as an open flameless cooking device with natural air circulation. The very word barbecue is derived from the concept of "barbaric". However, it is not clear how barbecue differs from. The grill is understandable: it is covered with a lid, and its brazier has holes at the bottom and top, which provide forced draft.

So what is the difference between a barbecue and a brazier? Both were born in cave times in the mountains - a barbecue in the Alps, a brazier in the Caucasus. Both bakes a semi-finished product with the heat of coals smoldering in an open brazier without a flame; uniformity of heating improves IR radiation from the hot walls of the hearth. And there, and there you can bake / fry both on a stick (skewer) and on a wire rack (rasp). It turns out the same thing, only the names are different?

Not quite so, if you come not from technology, but from gastronomy. A skewer is placed on the brazier or a rasp is placed on top, and in a barbecue they are also placed in a recess; a low, up to 20-25 cm, side rises above them.

In appearance, the difference is small, but in culinary terms, it is noticeable. The product prepared on the grill is practically not exposed to the action of smoke, it is immediately carried away by the slightest breath of outside air, at least from the movements of the cook. The side of the barbecue keeps the lightest, invisible to the eye, smoke. It is always there, even if fueled with virtually pure carbon - charcoal. Therefore, the product is slightly smoked.

The second - the side also holds the hot air pillow. Therefore, it is easy to get a delicious crust on a barbecue without burning the product. On the grill, as you know, burnt shish kebab is considered spoiled.

The crispy crust not only gives the dish an appetizing look. It significantly changes the physical and chemistry of cooking. If a purely thermal denaturation of protein occurs in a barbecue on the grill, then the crust on the barbecue retains moisture in the piece, and simultaneously with baking, internal boiling is carried out.

What does it mean? Barbecues are much less picky about the quality and consistency of the starting products. Everyone knows how carefully you need to choose meat for barbecue on the grill, otherwise you won't get too much later. And sausages or homemade sausages on the grill often burst. In the barbecue, they are fried on a skewer, like cute ones. And not only them, but also vegetables, right up to tomatoes, flat cakes for meat on the wire rack. A separate special oven is needed for the barbecue for cakes -. And old beef, well baked on the barbecue, turns out to be tender under the crisp crust, like young lamb from the barbecue.

Note: there is such a Caucasian dish - Karski kebab. It takes a long time to describe, but the one who has tasted it will not forget. So, karts cook their kebabs on a grill of a special design. Which no stove-maker or cook can distinguish from the ancestor of the barbecue - the Celtic hearth.

Fashion? Not only and not so much

The popularity of barbecues isn't just due to its culinary flexibility. The brazier can be disposable from foil, and the barbecue needs to be built. It seems to be more expensive and more difficult, but! The barbecue, which was born in the caves of primitive people, is simple in design and flexible in design.

With the current increased requirements for the quality of life and an acute craving for nature on an overpopulated Earth, such a phenomenon as a barbecue area in a country house follows in a completely natural way, see fig. For her, the standard Soviet 6-12 hectares (on the left in the figure) will be enough, as well as a tiny nook near a country house (in the center). At the same time, the barbecue area naturally fits into the luxurious estate (on the right).

Why? In the barbecue area, we all kind of return to our ancestors. The "golden age" of ancient legends was actually harsh and cruel; only a few died in their bed of old age. But everyone was equal among themselves, and the right to stand out among others had to be earned with their personal merits, constantly risking their lives. In the barbecue area, the gene pool reminds us of this, so "barbaric" in this case is not just a metaphor. Having received a genetic shake-up with a charge of vivacity and energy, but without the slightest danger, you can, after taking just a few steps, return to a modern, comfortable, but boring life.

Getting started on the barbecue

So, it was decided: you need to build a barbecue in your country house or plot. There is no such thing - you will have to make do with a folding barbecue.

Note: commercially available folding mobile barbecues most often work as a brazier. Also - a barbecue from improvised stones at a picnic, which is described below. To turn them into a Celtic hearth, you need to make an additional fence around.

From the above features of the barbecue hearth, one requirement follows: the barbecue does not like strong traction. It will suck out the cushion of air and the barbecue will turn into a regular brazier. It is possible to bake over it, but the truly "barbecue" taste and tenderness will be gone. Celtic hearths were built in caves or huts that were heated in black, and the chimney did not have to be taken care of.

However, the sudden pouring rain can soak the cooking and the wind can fan the flames in the coals. So the construction of a barbecue most often involves the construction of a chimney with a smoke hood... But it shouldn't be too high, first. Not higher than 1-1.2 m above the coal level. Second, the chimney mouth should be equipped with a cap that reduces draft. Constructions that do not meet the specified conditions are not further considered.

Primordial variant

The arrangement of a "real" barbecue hearth is shown in fig. As you can see, nothing complicated. Even a beginner who first picks up a trowel can fold. Laying (in the center in the figure) is carried out in half a brick with flat spoons. Spoons means spoon bricks, not tablespoons or shoe spoons. Spoons (stress on the last syllable) are placed along the direction of the masonry, flat, on the side or on the bottom. Jabs, jab bricks - across the row.

Masonry height - 13 rows; Rows 6 and 10 are laid out with pokes flat, so you get protrusions under the wire rack or a raised brazier - a baking sheet with coals. The original brazier is under the hearth; by placing the grate at different levels, they regulate the heating.

A high brazier is needed for barbecue. In this case, a metal rod or just a stick is placed on top, on which the root (for which they turn) ends of the skewers will rest.

This is a traditional design. However, it is more expedient, for the sake of simplifying the work and saving bricks, to build a primordial "barbaric" hearth, bricking pieces of metal rods with a diameter of 6-8 mm in the seams, as shown in Fig, the second pos. on right. They can be wired up as many as you like, which will allow you to precisely control the heating for any purpose. In addition, you can stuff the oven on the rods under the brazier and bake bread, casserole, etc. in it.

Such a barbecue has a drawback, besides being exposed to the weather: when heated, it is inconvenient to fire the coals and you can get burned by stepping on them. Therefore, the simplest barbecue fireplaces are most often made two-story, the extreme right pos. The niche under the hearth is used for drying firewood, and it is laid out from one row of spoon bricks flat on a metal sheet in a frame made of corners or channels. This allows you to do without complex masonry schemes; the load on the structure is low.

Note: for the sake of imaginary simplicity and economy, the lower tier is often laid out from foam or gas blocks on cement-sand. But then extra costs and work are required for external finishing, otherwise the design turns out to be unaesthetic.

Masonry is carried out on clay mortar of medium fat content, as for. normal, not fireproof, is suitable: the flame temperature during heating does not exceed 800 degrees, because there is no artificial traction, and there are 600 coals. The seams are ligated only between the rows. What kind of dressing is there in the rows, if they are half a brick? Corner bricks are three-quarters, that's all. Step-by-step instructions are not required, but if you still need them, there are enough of them on the network.

It will be convenient for a novice bricklayer to lead the first rows along the guides. For them, at the outer corners of the foundation (see below), even pieces of a metal corner are stuck into the ground and set along a plumb line. On the 5th row, the guides are removed, now it is enough to simply navigate through the already folded.

Commissioning - after one full firing. Before it - drying from 5 days, in clear weather in summer, up to 20, cloudy early autumn. For the drying period, the stove is covered with a rain film. Finally, it will dry out from heating during use, because the structure is not loaded.

About the foundation

For such a stove, like all the "single-pillar" ones described below, up to a garden fireplace, it is not necessary to make a slab or strip cast foundation on a reinforcing cage. The weight of the structure without noticeable shrinkage will withstand a simplified foundation for many years, the device diagram of which is shown in Fig.

First, dig a trench for 3/4 of a shovel bayonet. If you have sand or gravel on hand, use a bayonet. Ready-made concrete posts for fences or grape trellis are laid directly in the trench, or on the sand and gravel bedding. The latter are better: they are lighter, cheaper and trapezoidal in section; such are laid with a narrow edge down.

Then the wire lifting loops are cut from the posts with a grinder, and with a tamper from a wooden block in a stick-handle nailed to it, they punch the posts into the horizontal, adjusting to the level. After that, on the site between them, they remove the sod and part of the soil under it, about 3/4 of the depth of the trench.

Now it remains to stick a partition made of plywood, galvanized, etc. into the ground in front. and pour the area under underneath not up to the top thickly, up to "plasticine", mixed with clay. It is not necessary to buy a construction one, waste from any ravine will go. The clay fill is immediately roughly smoothed with a squeegee. A metal spatula will jump or bog down on thick clay. Immediately, we pave the clay under the battle of stone tiles (they are cheaply sold in hardware stores), cobblestones, fragments of hard wild stone - granite, gabbro, diabase.

We also pass the paved underneath with a rammer, again check the perimeter tape with a level, ram it, if necessary. The initial drying will take place while the furnace body is laid out, you only need to work from the outside, without stepping on the bottom. It is also undesirable to trample on it until you have 3-5 protok. Then the clay is sintered and will hold the stone firmly.

Improved

On the same foundation and according to the same scheme, we build, if necessary, and the stove is more complicated for bad weather, like the one shown in Fig. The vault is laid out at will, it is not necessary for a barbecue. A chimney with a pipe can also be just a galvanized hood, laid on the top of the combustion part. To prevent it from being blown away by the wind, we attach it to steel bars 4-6 mm in diameter walled in the upper row of masonry. The embedded ends are bent in advance in an L-shape.

Getting closer to the complex

A summer kitchen with an outdoor stove or hob is a common thing in our area. They are combined into one with a barbecue without any special difficulties, only the master now needs to be a homemade bricklayer of average skill and know the basics of stove business. The order of such a furnace is shown in Fig. The masonry principle is Dutch, i.e. without the obligatory dressing of the seams in the rows. The mortar is earthenware, as for ovens in general, but the brick is ordinary red, not chamotte.

In addition, a barbecue oven with a stove is a rather heavy, extensive structure, and the simplified foundation described above can no longer provide it with uniform shrinkage without distortions and cracks. The foundation will have to be made of tape reinforced, with a cross-link at the junction between the stove and the brazier. Depth - 0.5 m plus 0.25 m on a sand and gravel pad. The width of the tape is 0.7 m, of which 0.1-0.15 will fall on the blind area protruding outward. The protrusion above the soil surface is 0.1 m, i.e. total belt height - 0.6 m.

Note: do not attach the oven to an old stove. The stove, when shrinking, will pull the plate that has grown into the ground, and cracks will go. If the old stove is reluctant or not to be broken, the stove is built next to it on a separate foundation.

After the concrete has hardened and the formwork has been removed, the sod inside the foundation is removed and the openings are poured to the top of the tape with a lean (3-4 parts of sand per 1 part of clay) clay-sand mortar with the addition of gravel or screening to visible lumpiness. If the clay is ravine, dug independently, you can do without gravel - it is purchased.

When the clay also grasps at least from above (for this you will have to wait about a week), the tape is covered with roofing material in two layers and the laying begins. You cannot do without waterproofing: with seasonal use, the brick from the inside will damp and crumble.

Video: country kitchen with barbecue

BBQ complex

A barbecue complex is a double-digit concept. The simplest garden and summer cottage (see fig.) Is an ordinary barbecue with a chimney and niches for dishes, food, firewood. It is quite possible to build one on your own, and the foundation will be even easier than under the hearth: three columns laid in parallel trenches without a stone pavement between them.

Ready-made cooking complexes for barbecue are on sale. This is shown in Fig. at the very beginning in the center. They essentially differ from the previous side tables with cutting tables, drawers and a sink. Supplied disassembled; assembly is no more difficult than for cabinet furniture. The foundation is not required, for the winter you can disassemble and hide in the closet or country house. The prices are reasonable, so it makes no sense to take on this one: it will come out more expensive and not so attractive.

The second type of barbecue complex, see fig. below, is a combination of a stove, a Russian stove and an additional section, the purpose of which is just below. To make this real culinary workshop, you need to be already a very experienced stove-maker, who had built, at least, before.

In this case, the following features are used:

It works just as well as with normal draft, works with a shortened chimney, and can even be heated in black.
If you close the mouth of the crucible, then the bend with an open mouth is quite suitable for a barbecue.

However, it is not worth trying to remake the bezel into a cave hearth: the order of the Russian stove has developed over the centuries and does not tolerate ill-considered changes. It will be easier to make a portable barbecue out of metal (see below) and put it in the bend. The necessary thermal inertia will be provided by the brickwork, and the thermal radiation from the arch of the bend will only improve the quality of cooking.

Note: a barbecue in a Russian oven has an important advantage - it can be used indoors in winter. There is a draft - there will be no smoke. Eh, let's remember the golden summer ...

About the curbstone on the right

The additional compartment of the complex (right in the figure above) can be used in three ways:

Like a wash. In this case, you do not need to lay it out of brick and make a foundation for it. we substitute the side cabinet, and that's enough.
Like a cauldron. In this case, it will be necessary to arrange a firebox in the "curbstone" and bring its mouth into a common chimney. It is better not to be lazy and, since the area allows, make a double with a stepped firebox, see fig. at the bottom. A larger boiler will go under water; the smaller one - for extinguishing.
Like a cauldron for water with a sink. The sink is closer to the brow, the cauldron is farther from it; the firebox under the boiler is simple. There is a brick partition between the sink and the cauldron.

Video: lessons on building a barbecue complex with order

Part 1

Part 2

Video: the process of building a garden barbecue oven from bricks with barbecue

BBQ and gazebo

An indispensable attribute of the barbecue area in our rather rainy places is the gazebo. Not everyone owns manor houses, and there is often not enough space for a stove and a gazebo separately. Therefore, they make gazebos with barbecue. But immediately a problem arises: the chimney has to be made too high, and the strong draft turns the barbecue into an ordinary hearth.

One way to get back to a real barbecue is to fire it gray, where the short chimney doesn't pierce the roof and smoke comes out through the gap between the roof slopes. A diagram of a barbecue device for a gray firebox is shown in Fig. on right. The stove top is made of any sufficiently durable non-combustible material. Ridge height - depending on the height of the arbor.

The disadvantages of a gray firebox are obvious: you can't get away with soot. Soot can catch on fire, it needs to be cleaned off, and then you won't get away with dirt. Therefore, connoisseurs of a gazebo with a barbecue build with a pitched roof, see fig. left. This allows you to reduce the height of the chimney to normal, but another drawback appears: if the wind blows from behind, the pressure above the roof turns out to be more than atmospheric, the draft is generally replaced by the opposite one, and the stove begins to smoke.

The best solution would be, probably, to build a stove next to the gazebo, opening the mouth towards it. In case of rain, you can provide a fabric shed between the gazebo and the stove.

Video: barbecue in the gazebo

Various homemade products

Now let's move on to amateur crafts from anything and with a variety of additions. Most often, homemade people build a barbecue: the metal is quite thick, durable, does not wrinkle. And it does not burn out for a long time, although it is not heat-resistant - the flame temperature with an open firebox is not too high, and the coal without blowing is even lower.

This design can be made quite aesthetically pleasing (see figure on the right) and movable. An approximately meter-long chimney must be attached to the neck of the cylinder. The cylinder is too narrow for the coals to be burned to ash by natural air circulation. You don't need to drill holes in the bottom, you get a brazier. A sufficient flow of air to the fuel will go due to the bowl-shaped cross-section of the hearth.

If an industrial cylinder with a skirt for standing upright is used as a blank, it must be removed so that it does not spoil the view. It is quite possible to do this: the skirt is attached to the body of the cylinder with a hot fit. In it, they make a cut with a grinder and slightly unbend, acting with a hammer and chisel, like a wedge. From this, the skirt falls off by itself.

Generally speaking, if you make a barbecue "from a piece of iron", it is easier from a barrel, see the rice on the left. The metal is thinner and easier to cut. And the barrel is wider, you can do without a chimney. If it is included in the project of a multifunctional device, which is described below, then the chimney can be attached to the neck, and it will be in just the right place - at the top of the chamber, and not in the middle, like a cylinder. However, we will return to cylinders with barrels later, their culinary potential is much higher than it might seem.

Video: barbecue grill from a gas cylinder

With barbecue

Since the difference between a barbecue and a barbecue is actually only in the placement of products, is it possible to make a barbecue? You can, and they do. In a traditional barbecue hearth, it is possible, as already mentioned, to cook barbecue with success.

You can also make a sheet metal barbecue. A drawing of a simple device of this kind is shown in Fig. It is not necessary to cook: the shell can be bent out of the strip by connecting the ends with a single roofing seam. The bottom just fits inward on the folded side.

Note: the barbecue grate in the drawer must be equipped with side hooks for hanging to a depth of 70-90 mm.

It is better to make the legs removable, on the paws-latches at the bottom and hooks-folds at the top. This will allow, if necessary, to put such a box in the bend of the brick complex described above. All together form a wonderful barbecue.

The “universal box” is not without its drawbacks. As a barbecue, it is quite average: the depth of the suspension and the thermal inertia are too small. And as a barbecue - gluttonous and slow. In order for the kebab to be at the optimal distance from the coals, you have to put too much fuel and wait a long time until it burns out. On picnics, as you know, there is always a shortage of firewood, and you want to finish the prelude as soon as possible. Especially if the picnic is with the ladies.

Therefore, it makes sense to build on the same principle a collapsible transported complex of three separate sections: barbecue, brazier, chimney, see fig. below; the chimney is conventionally shown in section. It is needed to create weak traction, then you will have to fuss less around the coals.

For transportation, the brazier is placed in the barbecue, and the chimney is placed in the brazier. All together are connected by paws-latches. You can do without legs, then they simply put bricks under the edge of the barbecue. The air vents of the barbecue are in its bottom, as it should be for a barbecue.

With a smokehouse

Combining barbecue with is also worthwhile. Why smoke in vain? Let it smoke, especially if there is a fresh catch or catch.

It is customary to construct stationary barbecue "smokehouses" in the form of a three-story oven, on the trail. rice .. Semi-finished products in the smoking chamber are placed on grates or hangers. For hot smoking, firewood from suitable tree species is placed in the firebox; for cold - put a regular brazier with coals, and above it - a tray or baking sheet with smoke chips. The smoke, having passed a rather long chimney, has time to cool down sufficiently.

Such a complex has a common disadvantage for all brick smokers: it absorbs fumes and odors. If you smoke meat after fish, both a smack and a foreign smell appear. Therefore, it is better to build a smoking iron barbecue.

Look at the right pos. rice. It looks scary, in the spirit of the products of the industrial revolution of the late 18th - early 19th centuries. But this unprepossessing structure from barrels or household gas cylinders is surprisingly functional:

The hatches of the upper section and the lower blower door are closed, the hatch of the lower one is open - barbecue.
The top hatches are open, the bottom hatch and the blower are closed - a barbecue.
All hatches are closed, the blower is covered - a hot smoked smokehouse. The lower section is loaded with firewood, it now works as a smoke generator. The upper one is a smoking chamber.
The bottom hatch is open, the blower is closed, the chimney view is covered, the top hatches are closed - cold smoking. In the lower chamber above the coals, there is a pallet with smoke chips. The draft is weak, and the smoke, swirling in the large lower section, cools down sufficiently.

Video: multifunctional barbecue grill smokehouse

In the fireplace

Barbecue can be cooked in almost the same way as in a Russian oven. The outdoor barbecue fireplace differs from the classic English one by the absence of a smoke tooth in the chimney (otherwise the finished product will go clearly smoked) and a flat hearth of the furnace, see the diagram of the device in Fig. The efficiency of such, of course, is "none" at all, but for primitive romance this is not important.

Note: in some Europeanized states on solid fuels of the direct-flow type, i.e. without smoke ledges and smoke flows are prohibited by law.

Along the way - about garden ovens

A garden barbecue oven is not only of a utilitarian value. It is also an element of landscape design and must fit into the landscape. Therefore, you need to tackle this on your own with caution: not only mastery skills are required, but also artistic taste and mastery of the technological methods of decorative art.

Fortunately, manufacturers, small design firms and individual creators offer a wide range of ready-made models that are carefully crafted aesthetically and blend in with almost any environment (see picture on the right), as well as unique designs to order. And computer 3D modeling in combination with modern natural materials (stone conglomerate, special alloys, liquid stone) makes prices not very "biting": a typical oven, like the one in rice, can actually be purchased for 12,000 rubles. with self-pickup. Which is also no problem: the products are lifted together, are durable, completely transportable, they do not require a foundation for installation.

Ancient stone

The ancestors built not only hearths for cooking, but also sacrificial altars with fire. Now exactly the same ones are widely used in landscape design, also under the name "barbecue", see fig. But in fact, they are no more suitable for cooking than an ordinary fire.

In our time, frying and soaring on the altar is not blasphemy, but the material on them even in the cave era was selected: moraine boulders on a solution of white oily clay and quartz sand, sifted and calcined. Now the prices for these materials are not for mere mortals.

A temporary marching hearth of this type, like an altar for a hasty victim, can, of course, be built from scrap materials, as in the right pos. rice and cook on the foldable portable wire rack. But the stone rim in this case only prevents the coals from spreading, and in fact it is the same fire, not a barbecue.

Meanwhile, Asians in ancient times came up with a real barbecue made of stone, see fig. on the right, without even knowing that there is such a word - barbecue. The highlight is that, firstly, the firebox is made deep, and not with a saucer. Secondly, not smooth rounded boulders are taken into the masonry, but angular rough boulders; by the way, unlike the more affordable and cheaper. And thirdly, the laying is carried out on cakes of clay-sand mortar with the addition of lime with an egg or, nowadays, cement. It comes out firmly, and between the stones there are passages for air access. As a result:

We place the barbecue grill inside.
We put skewers with meat on top - grill.
We heat with a half-volume charcoal tab, hang the grate deeper, cover it with a lid, as in Fig. - grill.

If you fold such a hearth not from cobblestones, but from limestone, then it will turn out to be even stronger - the area of adhesion of stones with a solution is large even with "flat" masonry. Now you can pile a large cauldron on it and arrange a primitive romantic bath in nature, see fig. left. Unless, of course, the neighbors are prudes and are able to perceive such pranks adequately.

The slab as a material for the oven for barbecue and shish kebab has one more, even two, important advantages. First, having only a rudimentary artistic taste, you can create a highly aesthetic structure, see next. rice. left. The second - the roughness of the slabs in combination with a large adhesion area forgives a not very skillful craftsman and mistakes in preparing a solution, and masonry flaws. But there are no advantages without disadvantages: sorted limestone roads are almost like moraine boulders, and finding a way out of a suitable rock and breaking it yourself is unthinkable.

Something about cooking

Since we are talking about barbecue, we cannot fail to mention some of its secrets, just not of its building properties.

The first is that barbecue meat is by no means marinated. It is rubbed with grated garlic with spices.
The second - periodically sprinkle not only coals from flaring, but also cooking. And not with water, but with white wine. It can be inexpensive, but - God forbid! - not fortified sweetness from tetrapak, but natural: chardonnay, riesling. Rkatsiteli is more suitable for fish, it is more tart.
The third - barbecue shish kebabs, or hanabans, fried on a wire rack, are strung not on metal skewers, but on wooden knitting needles. For what? To reduce heat dissipation from the inside. Barbecue skewers on a skewer in those places where the meat was in contact with metal turns out to be tasteless and flabby.

A case from the history of aviation

At the beginning of the Stalinist repressions, the Georgian engineer Alexander Kartveli fled to the United States and worked there for the Republican airline, which had created many outstanding examples of flying machines before his death. The Americans, however, do not recognize the barbecue, they only serve a barbecue. Kartveli at first skewed - a Caucasian after all - but then he had to put up with it and try. What about a southern person without a barbecue? And having tried ... changed the brazier in favor of barbecue, and even tried to promote it in the Caucasus.

So what is barbecue or grill?

However, to say unequivocally, they say, the grill is worse, but the barbecue is better, it is impossible... Differences will be caught only by an experienced gastronome, so the taste and bouquet of the dish depends more on the chef. And in other respects, this is also how it turns out - if it is easier to cook on the grill, if only there was no flame, then preliminary preparation of the meat is needed for it, and not every meat will fit.

The craving for outdoor cooking is ineradicable. Fighting with it is not worth it - you can just make your aspiration come true. And a high-quality barbecue oven can be of great help here.

Features and purpose

A barbecue oven is similar in function to a cauldron and a brazier: all three types of hearths allow you to use fire for cooking. The brazier can be easily distinguished by most people, because it is strictly intended for barbecue. The line separating barbecue from outdoor fireplaces is much thinner. But it will not be difficult to recognize it, because the fireplace does not provide for a special grate for the mode of processing on a fire. It is designed primarily to create a cozy atmosphere, and food processing is a secondary function for it.

Any barbecue project should imply a rational removal of the stove from residential and outbuildings. She not only creates a significant fire threat, but can constantly catch up with smoke around, and this is unlikely to please even the most ascetic and patient people. They design the barbecue as carefully as possible, taking care of the convenience of visiting the house. At any moment you may need to return there to take various food, clothes or dishes.

Carefully and thoughtfully, you should select the material for manufacturing: it must be very durable, exclude fires, not collapse under the influence of weather elements.

Varieties

The literal translation of barbecue from English is open fire. The hemispherical cauldron that appeared in the 20th century gave a new impetus to this type of hearth. The furnace complex can be presented in different variations:

Disposable. It is made of thin sheet metal. Coal is placed in the pallet, and the top is covered with a grate.
Mobile. This is a kind of suitcase that can be easily moved to the desired location. Ideal for lovers of picnics and barbecues on the street.
Boiler. American-born type. Equipped with a dome-shaped lid, when closed, the structure resembles an oven (you can cook a lot of meat at once).
Cart. The mechanism is rather complicated, the working part is foldable or fixed in some variations.
Stationary. Most often made of brick and complemented by a large table for guests.

Besides coal-fired barbecues, there are other options. The natural gas stove is often used in cafes and other similar types of establishments. In summer cottages, such structures are used additionally and as a grill; you can often find cases when they are built into garden elements. Electrical products are compact in size - they are placed on the most ordinary tables. But even if we talk about street fireplaces (open hearths) of a familiar look, they can be represented by far not only elementary solutions.

Quite often, an extended open firebox is used, which is needed as a fireplace in a garden or a gazebo, and the addition of a grate or a skewer allows you to cook meat very tasty. A Russian stove can also be used as a barbecue, in the oven of which baking, a smokehouse and even a cooking stove are excellent. A stationary barbecue can be varied over a fairly wide range: it is placed both at ground level and slightly above or below it. The choice of a square or round configuration is entirely up to the owners. An invariable requirement is only covering the site around the hearth with non-combustible material.

Where to locate?

Gazebos and terraces are considered the most suitable for setting up a barbecue, thanks to which you can stay outside regardless of the weather conditions. An equally important factor is compatibility with other parts of the landscape, because the stove should harmoniously complement the composition of the summer cottage or garden area, and not get out of it. When the yard is covered with bricks, it is advisable to install a stove made of a similar material. It is advisable to think about the location of the barbecue even at the stage of thinking over the landscape as a whole.

The ideal barbecue area should be removed not only from the house and outbuildings, but also from any bush, tree, fence and other flammable structures. At the same time, you should think about protecting the home from smoke, and about paving a lawn or lawn (if the stove will stand exactly there). A very important detail is high-quality lighting, because holidays and just friendly gatherings tend to drag on until the evening and even late at night ...

Stationary structures are set taking into account one more consideration - ease of use. “Convenience” cannot be described by any one standard, this is largely a subjective matter. But it is recommended to bring paths to the barbecue area; if the garden or summer cottage is already equipped, you will have to choose among the places where they go. It so happens that there is not a single building with a roof on the site, except for the house, then the place is chosen, focusing on the supply of space for mounting the dining group. In addition, during installation, it is desirable to maintain a certain distance from neighboring areas, regardless of whether homemade or factory ovens are used.

Manufacturing materials

Even the best design and carefully thought-out layout will not achieve an optimal result if the choice of construction materials is inattentive. In most cases, different types of bricks are used for the construction of a barbecue. It should be noted that the back wall heats up to high temperatures, therefore, in this case, it is better to use refractory bricks instead of the simple option. The foundation is often made of marble or granite, which can withstand significant loads.

Street brick hearths are constructed mainly of chamotte bricks of a universal profile. Of the brands on the market, the best results are shown by ША and ШБ, which easily tolerate heating up to 1650 degrees. If we talk about natural materials, then when creating stoves, it is recommended to use:

basalt;
limestone;
dolomite.

In addition to construction materials, care must be taken to prepare joint solutions. To obtain them, cement and sand are used, and red clay is used for laying fireclay bricks. It is poured with the volume of water provided for by the technology and left alone for 5-6 days, after which it is stirred until a homogeneous mass is formed. Sifted sand (relatively little) and a small portion of M200 cement complete the process of preparing the composition.

It is not at all necessary to build a barbecue with natural stone or bricks. Metal structures also perform well. Cast iron products are especially widely used: when using them, the risk of soot formation is minimal. In the internal volume of the furnace, heat is distributed perfectly evenly and lasts for a long time - even the best grades of steel are not capable of this. The disadvantage of cast iron is the severity of the hearth, but if it is installed permanently, this circumstance can be neglected.

In artisanal conditions, it is easy to make an impromptu barbecue from a gas cylinder. Compared to such a solution, even the simplest industrial-made structures are prohibitively expensive. By strictly observing the procedure, even people who are not too sophisticated in working with metal will get an excellent result. Consumers can put exactly the functionality they need into the device and not pay for useless add-ons. And one more thing: designs based on a gas cylinder are quite mobile.

Since in production these containers are made as strong as possible, there is no reason to fear their unreliability. The bottom will not burn out, and after finishing cooking the meat, you just need to close the lid - there is no need to pour in, put out the fire. Important: before starting work, you will have to release all the remaining gas that remains after using the cylinder.

This type of barbecue also has several disadvantages:

without heat-resistant paint, aesthetic properties deteriorate;
the product turns out to be very heavy;
you will need solid experience in working with welding equipment (if you are unsure as a result, it is better to buy a ready-made structure).

Phased production

Barbecue drawings and diagrams should reflect not only their size and the type of materials used, but also the order in which the bricks are laid. It is important to immediately determine the design features of the structure: pay attention to the arrangement of shelves and wood-burning niches, to stands for cooked dishes. It is recommended to reflect in the drawings the view of the roof and the level of the grate fixed above the brazier, as well as the placement of the sink.

When building a barbecue with your own hands, it is advisable to focus on the following dimensions:

height - up to 180 cm;
pedestal - up to 80, maximum - up to 90 cm;
brazier height - 50-70 cm;
the width of the inside of the oven is up to 50 cm.

The barbecue is laid on a concrete base. Most often it is represented by a reinforced plate. The thickness of the structure is 0.3 m. In addition, it is recommended to place a pair of precisely cut sheets of roofing material under this base: they will perform the task of waterproofing the foundation from below. Tile cutters with diamond discs are used to chamfer bricks, and angle grinders with diamond discs are used to cut blocks. The initial row (ladder) needs to be laid out in ½ brick, and the second line is laid out of whole blocks.

The chimney can be made not only of brick, but also of metal. Additional savings in material will be provided by the abandonment of brick tables. In order to build a furnace correctly, it is required to indicate in the drawing what the layered structure of the structure will be (how best to fold it in rows). The general rule is as follows: a pair of longitudinally oriented blocks is placed on the bottom brick directed along it. The chimney is most often made by users themselves, using steel structures or refractory bricks.

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It is difficult to imagine a vacation in a country house without meat grilled on coals. Metal barbecues are undoubtedly convenient and inexpensive designs. But no matter how carefully you treat them, any metal will burn out over time, and you will have to think about a new purchase. In addition, the metal brazier must be removed after use so that hunters for other people's good do not covet it in your absence. The most correct and reasonable way out is to build a barbecue made of bricks in the country. The editors of the site have collected for you, in our opinion, the most interesting ideas of ready-made projects, as well as detailed instructions for construction from foundation to exterior decoration.

A beautiful barbecue oven will decorate your yard

The main thing in the design of a garden brazier is the correct distribution of heat. For this, a barbecue and a brick brazier have three vertical walls and a chimney for exhausting combustion products. The heat from the fuel rushes up into the hood, so working at such a barbecue is a pleasure. These garden ovens keep warm for a long time, so you can grill more than one batch of meat while the coals are cooling.

It's all about the practical side of things. But there is also a purely aesthetic one - such do-it-yourself designs can become a real decoration of a recreation area on your site. The main thing here is to observe reasonable proportions and correctly combine the architecture of the building with the general design project of the estate. The most popular today is the country style, which combines rustic simplicity and practicality with solidity and special aesthetics. Natural stone finishes and powerful awnings that can hide from bad weather - these are the main features of this style.

Look at the photo of how a brick barbecue can look like.

Pros and cons of brick BBQ makers

Skeptics may argue: why start with such a costly and heavy construction, when it is much easier to get by with a factory-made barbecue made of thick-walled metal? Let's look at all the pros and cons of a brick garden fireplace.

Advantages	Flaws
Long service life - such barbecues do not rust and do not burn out.	The solid construction takes up a lot of space, requires the allocation of a separate area, safe for working with open fire.
Excellent heat retention, which allows you to economically use fuel and evenly fry meat.	The brick grill is not mobile, it cannot be moved.
The possibility of including the structure in the general architectural ensemble, worthy design of the recreation area.	For the construction of a barbecue grill, a special heat-resistant material is required.
The possibility of building with your own hands and the variability of finishes.

The dimensions of a brick barbecue directly depend on your needs. Drawings and photographs of a wide variety of designs are easy to find on the Internet, it will not be difficult to choose the option that is right for your yard.

Related article:

Brick BBQ complex: dimensions and design

If you are planning on building a brick outdoor barbecue, it makes sense to consider an all-inclusive design. It can include work surfaces for arranging dishes and cutting meat, a firebox for storing fuel, a cauldron, additional devices for smoking meat and fish.

You can focus on the following dimensions:

the minimum width of the furnace is 60 centimeters, the optimal one is 80. The dimensions depend a lot on the bricks used;
grill height - 70 centimeters. These parameters can be adjusted to suit your height;
the stove itself, the place for the fuel are located 10 centimeters below the grill;
barbecue height - at least 2 meters, and taking into account the chimney - all 3.

These are the dimensions of the simplest design. Add countertops and other accessories you need to them, and you get the overall dimensions of the complex.

How to choose the right place for a barbecue structure

Locations are an important point in the construction of a barbecue complex. There are some tips for choosing a territory:

a furnace with an open fire must not be built near wooden buildings and other flammable objects;
it is better to choose the location of the complex away from home so that smoke and food aromas do not go through open windows;

the smoke from the stove should not bother your neighbors, otherwise your plans for barbecue may be thwarted by the arrival of the fire brigade.

If you summarize these requirements, it turns out that the best option for the location of the barbecue woman is the backyard on the leeward side.

Related article:

Brick BBQ Projects: Popular Models

Any construction project starts with a project. It is impossible to do without it in this case. The sketch of your future complex needs to be turned into order. This is not easy, so for novice craftsmen, the best advice would be to use drawings and photographs of brick barbecue projects with a ready-made order. So, it will be easy to imagine the location of each brick. For free, such drawings for making a barbecue from bricks with your own hands can be found on many resources. We have selected a few for you as an example.

How to build a brick barbecue oven with your own hands

It would seem that the construction of a barbecue is a simple matter. Nevertheless, it is worth approaching it with all responsibility. The durability of the structure will depend on your approach. The right material and stable construction, good finishing are all the ingredients for success.

Material selection and required tools

To build a foundation, you will need cement, sand and gravel or rubble. Reinforcement of the foundation is carried out using metal reinforcement. For a stove, in addition to bricks, you will need to buy a stainless steel sheet, a metal pallet, roof tiles, a metal corner and a wooden bar.

Now about which brick to use for your barbecue. Keep in mind: a brazier can only be built from special, refractory bricks, and not every building material is distinguished by such qualities.

Only fireclay or ceramic bricks are suitable for the construction of a barbecue. The firebox itself is usually made of fireclay, and ceramic is used for the construction of a pipe. The main requirements for a brick for a barbecue:

brick density in technical documentation - from 20 to 100 units;
frost resistance (marked in the documents with the letter F) - from 30 to 300;
the brick should not have cracks, chips or other visible defects;
the porosity of the material should be low, and the color should be uniform.

You can quickly check a brick right in the warehouse: hit it with a hammer. The tool will bounce off a good solid brick. Poor quality will immediately "pop up" with cracks.

For work, you will need the usual tools of a bricklayer: a shovel and a trough for preparing a binding mixture, a trowel, a building level, a tool for joining.

The basics of making a do-it-yourself drawing of a brick barbecue

It all depends on whether you are going to build just a stove with a hood or build a gazebo around it. If we are talking only about the grill, then a primitive drawing with a size calculation will do. It should be based on the dimensions of the building materials. The height of the foundation is usually 3-40 centimeters, the dimensions are one square meter. A firebox is usually planned under the brazier. Much more difficult if you are planning a brick gazebo barbecue. Here you have to start by planning the canopy itself, calculating its area and the location of the brazier.

There should be a meter of free space in front of the barbecue so that it is convenient to cook. You also need to think about where the table will be located, and plan a place for extending the chairs.

Step-by-step instructions for building a barbecue oven with oven and cutting table

Let's figure out how to independently create a monolithic brick barbecue with a cutting table.

Illustration	Description of action
	The work begins with determining the location and marking the site for the barbecue complex. After marking out, select the ground approximately 20 centimeters and install the boards for pouring.
	Fill the prepared place with rubble and prepare the reinforced frame for pouring.
	Fill the prepared area with concrete. Use high-quality cement of a grade of at least 300 for pouring.
	The lower part of the barbecue grill can also be folded out of foam blocks. They will not be exposed to heat as they are not in direct contact with the frypot.
	The author of this project used an original idea - he used wave slate to fill the base of the brazier. I made bumpers to it and fixed it on the mortar directly on the base masonry.
	Pour the base with concrete and wait a few days until it becomes.
	For the brazier, you need to make a metal pan from thick-walled steel.
	A small oven for baking pastries over an open fire can be made from an old gas cylinder.
	After installing the stove, you can mark the place for the brazier and start laying its walls.
	Do the laying consistently. By the way, the back wall can be made of less "smart" brick, as it will still turn black from smoke after the first cooking.
	To install the chimney, gradually taper the masonry upwards.
	The chimney can be adapted from a concrete pipe or an old metal barrel.
	Lay out the cutting table with ceramic tiles. It will be convenient to wipe this surface.
	The lower part of the structure must be closed. To do this, make wooden doors.
	Install the doors and place the firewood and the necessary cooking utensils inside: baking trays, grates, and so on.
	Place the meat rack over the broiler. To install the grate during the laying process, you need to remove the metal pins on which it will rest.
	Enjoy the process. In such a complex, you can cook pies and bake meat and vegetables.

Video: step-by-step laying of a brick barbecue

How to beautifully decorate a brick barbecue

The design of a barbecue complex can be very varied. You can use natural stone, it looks very colorful against the backdrop of the garden. Tiles, colored bricks, plastering and the use of real tiles are popular.

Many people look forward to the weekend during the working week to go fishing, to meet friends or family. Well, what kind of rest is complete without cooking over an open fire or coals.

And for their preparation in a quick way, you can build devices such as a barbecue, but still in the modern world it is much more convenient to use stationary structures: barbecue, grill and barbecue.

Moreover, if you have a country house and a small plot.

Of course, portable devices can also be purchased, but if the owner is an experienced person in construction, then it will not be difficult for him to build his own creation.

As many have already guessed, our article will focus on one of these devices, namely a barbecue.

A bit of history

There are several options for the origin of the name. But the most truthful is the ancient Greek version, meaning "foreigner". In our case, this word "barbarus" meant "barbarian".

Perhaps the very way of cooking on bonfires in caves by wild nomadic tribes formed such associations. However, all this happily took root in our area and everyone likes it to this day.

But what are the differences between barbecue, grill and barbecue?

A brazier is a simple structure made of metal or brick, where coals are placed, and a skewer or grill for food is placed on top.

The grill is a structure mainly made of metal with a closing top. The principle of cooking products is the same as on the grill, only with the lid closed. The grill is equipped with a chimney to release smoke.

Barbecue is a kind of brazier, a cross between a barbecue and a grill. And it is very similar to the wild conditions of roasting meat. Outwardly, it looks like a hearth open on the front side.

Perhaps the device is not in the form of a hearth, but in the form of a side around the grill for products, which does not immediately let the heat through to the sides. The varieties of the brazier are shown in the barbecue photo.

As you can see, all these devices are very similar, and they can be easily converted into each other.

Easy BBQ creation

A brick barbecue can be easily created with your own hands in just 10 minutes to any layman. This barbecue option is similar to a dice game.

For its device you need:

almost 100 pcs. bricks, depending on the height of the structure;
Metal sheet;
lattice.

The dimensions of the plate and the wire rack should be nearly the same as they determine the size of the cooking space.

On the diagram of the simplest brick barbecue, you can see in detail the principle of its design and construction.

Note!

Step-by-step instructions on how to make a barbecue

Brick laying is done without using cement mortar:

First, prepare a flat and tightly packed area, away from trees and dead wood, in order to avoid fires.
Then, on this site, a circle of flat bricks is laid out with 50 mm gaps between them for air to pass through. The diameter of the circle must match the size of the sheet and grate to cover this well. The diagram shows that one row consists of 12 bricks.
Next, 4 more rows are laid out in a checkerboard pattern.
On top of the fifth, a sheet of metal with a thickness of 2-3 mm lies, firewood will burn on it, which will turn into coals.
The next step will be laying 2 more rows of bricks to form a so-called hearth. But in front you need to leave a gap free from bricks. This is a furnace where you need to throw firewood and stir up coals.
Now you need to put the grill for frying food on the resulting well.
On top of the lattice we finish building 2 more brick rows in a circle, but without gaps. The sideboard will fulfill the main idea of the barbecue. If you wish, you can also leave a gap in the side in order to turn the food if necessary.

This brazier is a great option for the summer season.

But, if you are worried about the integrity of the structure in your absence, the structure can be easily disassembled and placed in the pantry for storage. It won't be difficult to rebuild it.

How to make a metal barbecue with your own hands from other materials

If the site owner knows how to work with metal, then he can create a portable version of the barbecue using an old metal barrel or gas cylinder.

Detailed drawings for creating such barbecue structures can be found below or on similar Internet sites.

Solid brick barbecue facility

This option is most acceptable for respectable owners of mansions and country villas with large adjoining territories, who can afford to hire specialists and build a whole barbecue complex.

Note!

But ordinary people can also afford stationary barbecues, but with smaller sizes.

With construction skills and knowledge, you can do it yourself.

Location

To determine the location, you need to know some rules:

Taking into account the fire safety rules, a brick barbecue can be arranged on the terrace or in the gazebo.
Do not have a barbecue near the house or as an extension, and categorically not near garages and outbuildings, it is not fire safe.
For reasons of hygiene and convenience, do not place barbecues near outdoor toilets and drain pits.
The barbecue area should be well ventilated.
Do not place the barbecue near trees or other vegetation to avoid fire or damage to plants.
When placing the barbecue in the gazebo, position the stove so that its pipe is not close to the roof rafters, it should be optimally centered.
Be sure to provide paths to and around the barbecue for convenience in case of bad weather.
Provide the barbecue area with water and electricity. But this is optional.
The decor of the barbecue area should fit into the overall design of the site.

For a quick and high-quality construction of a barbecue area, you can resort to the help of highly qualified specialists, but this pleasure is not cheap.

Or you can, having golden hands and a great desire to build a barbecue with your own hands. Go for it and you will succeed!

Note!

Diy barbecue photo

And really, why not? In order to start the independent construction of a brick barbecue or barbecue at a summer cottage, you must choose the "right" place. It should be located so that the wind does not interfere with the cook's creation of delicious snacks and does not disperse the smoke to neighboring territories. And then, you need to take care of a solid foundation for future construction, which will create a solid foundation. How to do this, and why do you need a foundation for a self-built one, you will be told by step-by-step instructions, which you can find on our website.

Why do you need to fill the foundation?

If you want the future brick brazier to please you for more than one year, you just need to take care of its foundation. Otherwise, you will waste time and money on the used material.
What should be the size of the foundation - it directly depends on the planned dimensions of the structure. If necessary, to make the process of building a barbecue from a brick easier with your own hands, you can watch a video and photo instructions on our website. It is likely that they will help you quickly cope with any task.

So, first you need to dig a pit. Then, at the edges of the pit, install the formwork, pour concrete there and reinforce the slab. This whole structure must be left alone for two weeks, until it completely hardens.

Well, after the foundation has completely hardened, it will be possible to begin the construction of a brick barbecue with your own hands.

How to build a brick brazier with your own hands?

If you take it as a whole, then in order to build a brick brazier with your own hands, you do not need any drawings and diagrams. The only thing they are useful for is for calculating building materials. And they represent the following list:

heat-resistant brick (as the main element);
wire for strengthening brickwork;
cement;
sand;
reinforcing bars or mesh;
slaked lime;
metal corners.

In order to make a rough estimate, you need to roughly lay out the bricks in the form in which they should be. This way you can find out where the seams will be located, and how many halves or even quarters of bricks you need.

Also, do not forget that brick is a hygroscopic material. Therefore, it is best to put two layers of roofing material or some other waterproofing under it.

Well, when all the materials are prepared, you can start building a brick barbecue with your own hands in the country.

Prepare your masonry mortar. To do this, you will need to mix one part cement with three parts sand and one quarter slaked lime. As a result, you should have a creamy thick mixture, on which you will lay out the previously prepared brick.

According to the technology, all rows are staggered, the reference point of which is the first row of masonry. The brick should be laid out from the corner, gradually filling the side walls.

And starting from the second row, it is advisable to use a clay-chamotte mixture, which will not allow the brazier to crumble from high temperatures.

Brazier device

As a base for the brazier, reinforcing rods are installed between the opposite walls, on which the base of the furnace is laid (for example, a metal pallet).