Old brick brazier. We make a brazier and barbecue with our own hands from bricks

A brazier built with your own hands is an easily realized idea for every man. But you can get rid of the hassle and order from a master or a construction company. The latter option is possible if there is no time to build a brazier, but the brazier that is made with your own hands will be more pleasing (and the barbecue on it will be tastier 🙂

If you are still thinking about how to make a brazier with your own hands out of bricks, then you should think about the option of building a whole complex where you can cook barbecue and grill various products, smoke meat, etc.

How to make a brazier with your own hands from bricks, and what you need for this

First, you need to determine the place where the future grill will stand. The place must necessarily have a rest. For such purposes, a gazebo is perfect, which will protect guests from rain, snow and wind.

The most successful and popular design at the moment is considered to be a brick oven with dimensions of 1.6 m (height), 1.6 m (width), 0.8 m (depth) with a strip foundation.

Communications can be connected to the barbecue, as well as additional superstructures that will perfectly fit into the interior of the complex, performing a practical role (you can store various kitchen utensils).

Near the barbecue, you can place a table and benches. The choice of material from which they will be made is up to you.

In order to build a brazier with your own hands from bricks, you need:

- gravel, sand and cement;
- special stove stone;
- concrete mixer and construction tools;
- reinforcement and reinforcement mesh;
- lathing;
- bolts, screws and metal corners of various sizes.

When building a barbecue made of bricks, you need to take into account their weight and lay the foundation at least 50-60 centimeters deep, one brick wide. First of all, we mark the place for the foundation, dig to a depth of 50-60 centimeters and lay the reinforcement.

After we dug a hole under the foundation and laid the reinforcement, we fill it with concrete, the strength of a concrete grade of 150-200 is sufficient, I made concrete with the calculation:

1 bucket of cement
3 buckets of sand
5 buckets of rubble
1-2 buckets of water depending on the moisture content of the sand

We level the pouring surface with a level (this will greatly facilitate the laying of bricks) and cover it with a waterproofing material, I used roofing material. As a waterproofing material, you can use a polyethylene film, or simply grease it abundantly with construction mastic (this is done so that moisture from the foundation does not penetrate into the brick and does not destroy it).

After finishing work with the foundation, you need to wait a few days for the foundation to finally freeze.

Barbecue brick laying

Stove brick is an ideal option for building a barbecue. This building material is ideal for high temperatures. One drawback is that it becomes very fragile during severe frost.

Important: in no case should you build a brazier of silicate hollow bricks.

The first row of bricks should be laid out dry, without using mortar. This is done so that in the future you do not have to use parts of the brick and adjust it to size.

The masonry must be marked and observed throughout the construction.

Brick absorbs water like a sponge. For this reason, a few days before starting laying, it is necessary to wet the bricks with a garden hose. This procedure will prevent the brick from absorbing water from the mortar. For laying bricks, it is necessary to prepare a cement mortar in the ratio given below.

The composition of the grill masonry solution:

1 part cement
1 part slaked lime
3 parts sand

Water is added to the composition in the required amount and brought to the state of a thick mass.

After laying the first row of bricks, the subsequent rows are laid with an offset of half a brick relative to each other (this offset of the seams is done for better dressing).

The laying of each level starts from the corners. It is necessary to periodically check the level of the masonry horizontally and vertically. The dimensions of the brickwork must correspond to the developed drawing of the barbecue.

The most important element of the barbecue - a brazier, is laid on metal corners, which are fixed to the masonry with metal pins. The firebox must be lined with thick metal sheets from the inside. This will prevent premature destruction of the brick from high temperatures.

For good traction, it is sufficient to leave small gaps unfilled with cement mortar. To install the grill grate, it is necessary to put several bricks inside the grill inside with the same protrusion.
When developing a drawing for a barbecue, you can lay a variety of structures designed for storing firewood, for a shed, installing a decorative exhaust pipe. The whole complex can be turned into a summer kitchen, where you can receive guests at any time of the year.

A simple way to make a brazier with your own hands from metal

Making a brazier with your own hands from sheet metal is not very difficult and everyone can do it. The brazier will become for you a symbol of relaxation and decoration of your home.

Historians believe that the brazier was invented in the Middle East. Even in ancient times, a modern brazier made of steel was replaced by a brazier forged from copper. Its appearance resembled a huge bowl, to which legs were attached from below. From above, the brazier was covered with a hemispherical lid. On both sides of the brazier, handles were attached, which served for carrying.

For all generations, the brazier symbolizes rest, the opportunity to go out into nature, relax, grill a barbecue on the grill and have a pleasant time in the company of friends, relatives and acquaintances. Any good holiday should be accompanied by the preparation of barbecue or other dishes on the grill.

A compact metal grill can be used from early spring to late autumn. Small size and light weight - allows you to load the grill in the trunk of any car and go with the company to nature.

In the event that you have a small area near a private house, then you can build a stationary grill made of stone or brick. But you need to think a little, a stationary barbecue takes up space on the site, and besides, it is not used as much.

The brazier should not be large in size and mass. From metal, the brazier turns out to be quite durable and functional, as shown in the video.

When designing a drawing of a barbecue, you need to take into account the average number of your friends who are with you on vacation. It has been proven that for an average company of 8-10 people, a compact brazier with ten skewers is quite enough. If necessary, you can make a second portion. While the guests are enjoying the exquisite taste of the kebab, you can prepare a second portion of delicious meat. All subsequent actions will tell you your imagination. Bon Appetit.

Brick barbecues photo, video

Brick barbecues are ideal for a summer cottage or for the territory of a private house. This fixture allows you to cook a variety of delicious meals outdoors while enjoying the summer. Professional craftsmen build brick barbecues well, but it's not cheap. If you have a desire to create a brazier with your own hands and at the same time save a significant amount of money, then this article will help you with this.

A brazier, built of special heat-resistant bricks, is a rather complex structure. It would be right to immediately build such a device on which you can cook not only barbecue, but also grill, smoke and fry various dishes. You can choose all the functions for yourself, while still at the design stage of the design of the future barbecue.

A brick garden grill must be placed on the site in the most convenient place, the construction process is shown in detail in the video. For even greater convenience, you can bring a source of water supply to the barbecue, build additional outbuildings in which to store various accessories and kitchen utensils.

An already built brick brazier can be decorated with decorative stone or tiles. The floor at the base of the barbecue must be covered with paving slabs. The entire complex will be decorated with a large porcelain stoneware worktop located in the center of the complex. The doors of the various compartments must be made of thick-walled cast iron.

Red heat-resistant brick looks perfect with a variety of metal and forged elements. Such a building will ideally fit into the overall landscape design of the personal plot.

Metal structures are too shaky, and they burn out quickly enough - their service life is low. A brick structure is more fire resistant. Plus this material cools down slowly. It is enough to heat it well only once, and the heat will be enough for several batches of meat at once. You can use a handmade brick brazier as a grill or barbecue.

Choosing a place for the barbecue

If there is a place for comfortable gatherings on a personal plot or dacha (a gazebo or at least a couple of benches dug into the ground), it makes sense to build a barbecue nearby, at the same time covering them with a single canopy. You should not just locate the hearth near green spaces - such a neighborhood will not have the best effect on their growth. Naturally, you should not build a brazier near latrines and garbage collection points. It is also necessary to take into account the convenience of the approach so that guests do not have to wade through sheds and bushes.

Since such a structure is fire hazardous, it should not be near the buildings. It is also necessary to take into account the prevailing direction of the winds so that the smoke leaves in the direction opposite to the buildings. Neighbors on the site should not suffer from sparks and smoke scattering from the hearth.

The brazier is located in an open area away from buildings near the gazebo or under a common canopy with it

Foundation for a stationary barbecue

It is not worth building a brazier right on the ground - the brick is able to draw moisture out of it, and it will not be easy to melt the hearth. Even a well-tamped pad will not be enough. A heavy brick structure will lead sooner or later when the ground moves. Therefore, first of all, you need to take care of the slab (this option is better) or at least the strip foundation. As a base for the barbecue, you can also use a small concrete slab, laid on a cushion of sand and crushed stone.

The foundation is made a little wider (10-15 cm) than the boundaries of the barbecue:

First, we prepare a pit, at the bottom of which we fill with a layer of 10 cm rammed sand and 5-10 cm layer rubble; so that the sand is better compacted, it is spilled with water; for a small structure, a pit 30 cm deep is enough; for a heavy voluminous barbecue - up to 60 cm;

The formwork can be built from old planks of a suitable size or plywood;

As fittings use scrap metal or several thick rods with a chain-link wire screwed to them;

Formwork for the foundation

For cooking solution you will need cement, sand and crushed stone, which are kneaded in a ratio of 1: 3: 3, add 1 part of water; cement is used grades M300 and higher;

To obtain a homogeneous mixture first mix the dry components, and only then add water;

When pouring, carefully ram or bayonet with a shovel so that there are no voids in it;

The finished foundation is covered with foil or burlap and left for a couple of weeks to harden; on hot days, it must be periodically moistened so that the concrete dries out evenly and does not crack.

Advice! It is better to moisten the formwork with water before assembly so that the tree does not draw moisture from the solution.

Ready foundation

Masonry mortar

Any cement-based mixtures for laying the hearth should not be used - under the influence of high temperatures, they will immediately crack. We will use a clay-sand mortar. In principle, you can buy ready-made mixtures for laying bricks.
It will take some time to prepare the clay solution, so it is better to knead it. in advance, while the foundation dries... Such a mixture is stored for a long time, so there is no danger that it will lose its properties.

The clay is mixed with water, trampled underfoot and soaked for 2-3 days. Then the excess water is drained, the mixture is crushed, and any dry lumps are removed. While it is infused, experiment with making the solution by mixing a small amount of it:

We take sand sifted, with grains of medium fractions;

Clay will need medium fat content: it is plastic enough so that it does not crumble when moistened, but not too greasy, otherwise, when it dries, its volume will decrease, and the seams will crack; clay color - dark red or burgundy;

When moistened, it should not crack and crumble; if the clay is not plastic enough, it is added to the solution in larger quantities.

For 100 bricks, you will need about 2.5-3 buckets of mortar. His proportions determined experimentally. For oily clay, on average, they are equal to 1: 2 (clay, sand), for clay of normal fat content 1: 1. We need to get a thick enough mixture that does not run off the trowel.

Preparation of the solution

Scoop up a little mortar with your hand and roll it into a ball, then flatten it slightly or drop it on the floor. The lump should not crack much from the impact. If this happens, add clay. Let it dry for 2-3 days. If the ball is cracked, the solution is too greasy, and it is worth adding sand.

Mixing solution

Grill laying. Ordering

To protect the foundation from moisture, coat it with tar and cover it with two layers of roofing material. Average masonry height barbecue - 10-12 bricks. The width is 6 bricks, and the depth is 3. If you plan to lay out a shelf for storing firewood, then their number will increase accordingly. The structure itself is laid out of ordinary red brick, and the place near the hearth is made of fireclay- it does not burn out so quickly.

Barbecue device

1. The figure below shows the order (layout order) of the simplest barbecue. If you want a hearth of a different shape or size, look for a scheme for laying it out on the network - there are plenty of them there. A structure with a chimney will be less flammable - the order of its order is shown in the figure at the end of the article. The chimney can also be made of metal. In the meantime, we will deal with the construction of the simplest barbecue.

The order of the simplest 12-row barbecue

2. To prevent the clay from crumbling quickly, do not make too thick seams. Their standard thickness 10-15 mm. According to the rules, the less clay in the masonry, the better and more plastic the solution should be. Spread bricks with them and lay them on top of each other. If after 5 minutes you lift the upper one, and the lower one does not come off at the same time, the mixture turned out to be of high quality, and you can start working.

Layout of the first row

3. It is better to soak the brick one day before starting work. In this case, he will not take water from the solution, and the masonry will turn out to be stronger.

4. Cut its a grinder with a disc for wet cutting. However, experienced stove-makers for these purposes use the usual pickaxe- it is installed at an angle of 90 ° and is abruptly removed along it with a hammer.

Brick cutting

Important! Every 4-7 rows, it is necessary to allow the solution to dry out so that it sags slightly, and only then continue the calculation. In this case, it will turn out to be more durable.

5. Work begins from corners to center... To prevent the product from turning out to be lopsided, do not forget to control the corners with a plumb line or a building level.

6. The laying is done offset, so that the center of the brick of the next row covers the joints of two bricks of the previous row. If there was a whole brick in the corner of the first row, then the next row must be started from half.

Please note that in the masonry, the bricks of each row are displaced relative to the previous ones.

7. Closer to half the height, metal corners are walled up into the masonry for fastening removable grates... The grates themselves should not be laid in the masonry - sooner or later the metal will burn out, and they will require replacement. Under them are the corners on which it will be installed ash collection pan... After another 3-4 bricks, fasteners are bricked into the masonry grills for meat.

8. Too high firebox it is not worth doing - otherwise the thrust will decrease. It can be made closed, with a damper and a blower.

Barbecue device

Canopy and decor

If desired, the brazier is plastered or tiled. The countertop - the upper part of the barbecue - is laid out with sidewalk, floor tiles or thick-walled glass is used for these purposes.

The construction of a canopy is not so expensive. It is enough to brick up wooden or metal support pillars in concrete and attach a roof made of thick polycarbonate, metal profile, wooden battens or any other suitable material to them.

Advice! To prevent the grates from rusting, it is better to remove them for the winter, clean them, and put them in storage until spring.

Ordering the grill with a chimney

Brazier with a metal chimney-umbrella

Video: Do-it-yourself brick brazier

Good day to all!

Today we will talk about how to put a brazier at your summer cottage. Not a portable metal, but a brick stationary. What is such a brazier good for? First of all, design qualities. Made not only in an original form, but even in a simple design, it will bring an element of landscape design to your summer cottage and become a place of comfortable rest.

Step-by-step instructions for a brick barbecue

So, we decided to build a brick brazier. What do we need for this? Let's start with tools and materials. First of all, since we have a brick brazier, then we will need a brick. Since we are building a kind of oven, therefore, we need a special oven, or fireclay brick. This is a fire-resistant brick that can withstand large temperature changes. Mortar for brickwork is a mixture of clay and sand, pre-soaked. For the barbecue, since it is stationary, a foundation will be needed. For its manufacture, we need cement, sand, formwork boards, fittings, stones and crushed stone. To fasten additional elements, it is necessary to prepare metal corners, grilles, various latches and a sheet of iron.

As for the tools, a shovel, a trowel, buckets, a trough for mortar will be needed here.

The number of bricks depends on the project that you draw yourself, or find a ready-made one. Below are several options for a brick grill.

If you do not want to bother with complex schemes of your construction, but just want to put a fairly simple brazier, then the following scheme may be suitable.

Making the foundation

The foundation of the barbecue should be even, for which you can use the building level. It will also be necessary to use roofing material for waterproofing.

Based on the size of the barbecue in the project, we dig a hole. We lay out the bottom of this pit with a stone with rubble and install the formwork. After that, we fill the hole with a concrete mixture (if someone does not remember its proportions of cement and sand are 1: 3), while laying a reinforcing mesh.

In the meantime, while the concrete cools, you can prepare a clay mortar for masonry. To do this, soak the clay in a special container (tub, barrel) for a week. Stir it periodically and add water if necessary. After that, add sand. To check the quality of the solution, you need to mix a little clay with dry sand, then roll the mixture into a rope with a diameter of 1 cm.If it does not lose shape, does not crack or spread, then everything is fine.

After the concrete is completely frozen, you can start laying bricks.

Brickwork

We begin the masonry with the construction of three support walls - two side and one rear. If you need a through design option, then the back wall can be omitted.

The pictures below show the order of the bricks.

If necessary, in the grill, you can make one compartment for frying, and the other for dishes. To do this, we arrange cavities in the supporting part by placing another intermediate wall in a half-brick.

After all the walls have been laid out, we cover them with a concrete slab. For this purpose, we use an OSB board of a suitable size. We install it from below so that after the concrete has hardened, the formwork can be easily removed. On top we put a square frame made of edged boards, the height of which is equal to the thickness of the slab to be poured.

We put dense polyethylene on the OSB and fill it with a solution with a layer thickness of 1-2 cm.After that, we lay four reinforcing bars with a diameter of 12-14 mm and fill the entire formwork with fine-grained concrete (crushed stone fraction 0.5-1 cm).

In general, there are a lot of options for a simple barbecue. You don't even have to bother with mortars, but simply stack bricks on top of each other, as in the picture below:

But if you want a design, then you can offer such models.

Brazier made of bricks with a stove under the cauldron. Brick order

Another option for a grill that you can put on your own is a grill, which has an added oven under the cauldron.

It means that next to the barbecue, a traditional stove is installed under the cauldron. Both of these designs are separate, but for aesthetics and giving the appearance of a single whole, a connecting seam is made between them.

The order of construction of such a barbecue is the same as in the previous version. Just add the installation of the oven under the cauldron.

We start the whole process by laying the first row without using clay-sand mortar. To do this, first lay out all the corner bricks, which should form a rectangle. Pull a string between these bricks. Next, we put the bricks of the first row and check the correctness of the masonry. To this end, we measure the diagonals of the formed rectangle, if they are equal, then we lay out the bricks on the mortar. If not, then we adjust the masonry. We spread the bricks of the first row on the mortar, the thickness of the seams should be equal to 3-4 mm.

Well, further laying is carried out according to the selected order. Below are some examples of such an ordering that you can use for your construction.

Installing the oven under the cauldron includes the following steps.

1st row masonry.

We put a completely red brick. We start with a whole brick. Next, we apply this method to each odd row.

2nd row masonry.

A red brick is laid along the perimeter, and fireclay brick in the middle. The row starts with half a brick. The same is done with all other paired rows. The second row will be the bottom of the firebox. In the first two rows, we leave a place for the ash pan, where we build the door of this ash pan into the masonry.

Laying of the 3rd row.

It is made solid, with the exception of the space above the ash pan. The grate is installed here. To do this, cut grooves in the brick of the third row. In addition, we overlap and fix the ash pan door with the same row.

Laying 4 and 5 rows.

The brick is laid in such a way that holes are obtained under the firebox door and under the chimney. We divide the stove into two parts. One will become the outer wall of the stove, and the second will be its central part. We make a small space between them. The central part is made in the form of a square with a circle in the middle, which is a firebox.

The central part is laid out from fireclay bricks. We fix the firebox door.

6th row masonry.

We do everything in the same way as when laying the previous row. The only thing is, we close the outer hole for the chimney. The brick should tie up the seams of the previous row.

Laying 7-11 rows.

The 7th row covers the firebox door. In the 9th row, holes must be made through which flue gases will escape. In the 11th row, we make a circulation hole in the front of the furnace. Next, we put the 12th row and fasten plates with a hole for the cauldron on it.

Brick grill with a roof with your own hands drawings and photos

Sometimes, while preparing a delicious barbecue on your summer cottage grill, unexpected rain spoils the whole action. Naturally, the question arises about the need to place the grill under the roof.

It should be noted that there are many factory designs of such barbecues. One of them is presented below.

But this, as you can see, is a completely metal brazier, and we are building a brick one. The easiest and most natural option is to put a canopy. Below are several options for such awnings.

If you are planning to make a brazier with a roof, then the drawing of the brazier itself is best done immediately with such a structure. Of course, you can first build the brazier itself and only then attach a canopy to it.

The choice of material for the canopy is an important step. For the roof itself, materials such as metal tiles, cellular polycarbonate or slate are best suited. The sides of the canopy can be assembled from metal pipes with a section of 30x30x1.5 mm or 40x40x1.5 mm

In general, it is not difficult to make a canopy, the main thing is to approach this issue creatively and everything will work out.

And finally, two videos showing how to make a brick brazier yourself.

Good luck with your construction and delicious kebabs!

The process of cooking barbecue on an ordinary iron grill is well known to everyone. But in windy weather or during a sudden onset of rain, frying meat becomes problematic, if not impossible. It is much more convenient to make a shish kebab or barbecue on a stationary brick grill located under a canopy. In this case, sudden vagaries of the weather will not spoil your plans. This material will tell you how to make a street grill out of bricks with your own hands.

Schemes of stationary brick grills

The differences between open air hearths and traditional brick ovens are as follows:

a brazier or barbecue is built in order to create comfortable conditions for preparing various dishes in the open air;
the design of a street barbecue is much simpler, and the requirements for materials are not so high;
a simple brick street stove can be folded at home or in the country by almost every homeowner;
the dimensions and arrangement of the barbecue are chosen arbitrarily depending on the wishes and capabilities of the owners of the house.

All these features, and even the construction of the foundation in the yard, somewhat simplify the work on laying barbecues, it is a little more difficult to build outdoor garden ovens. The latter are small oven complexes where you can not only fry a barbecue, but also cook a variety of foods. But first, we will consider the simplest version of a stationary barbecue, which does not even require a solution.

The structure shown in the photo is being erected in literally half an hour on any level ground. To fold 4 supports, any brick will do, as long as it is even. The height of the supports is arbitrary, according to your height, so that it is convenient to cook. Then a slab is placed on top, preferably made of a fire-resistant material such as concrete or minerite. Further, the bottom of red brick is laid (it can be hollow), and then the walls are erected according to the usual technology with dressing.

This design is good in that it does not require mortar, it is quickly erected and transferred from place to place. In addition, the height and size of the barbecue is at your discretion, but within reasonable limits, so that the structure is stable. Do not forget to install a metal brazier on the brick bottom, and make small cracks in the masonry for air access.

A small brazier of this kind can also be built on a solution by attaching a metal smoke collector on top in the form of an umbrella. Thanks to this, the smoke during cooking will not fly in different directions and get into your face. Below is a diagram of a brick barbecue with a concrete slab overlapping and an exhaust hood:

There is only one difficulty in erecting this structure - pouring a concrete slab. But if there are small scraps of plywood or OSB in the household, and wooden blocks, the issue is resolved quickly enough. Racks are made of bars, and formwork panels are made of plywood. So that milk does not flow out of the concrete and the plywood does not get wet, the inside of the formwork must be covered with plastic wrap before pouring. It is also necessary to place a mesh of reinforcement with a diameter of 10-12 mm there. The figure shows a diagram of the formwork device and the order of the barbecue:

The smoke collector is made of galvanized steel roofing and is attached to the top of the barbecue. It is not recommended to light a fire directly on a concrete slab; it is better to adapt a metal brazier for this purpose.

Street oven complexes

The next option is a barbecue oven with a chimney and additional cupboards for kitchen utensils. The mouth of the firebox and the openings for the lockers are conceived with arched vaults, the niche-firebox - with the usual overlap of bricks laid on steel corners. Below are the drawings for a brick barbecue and ordering for its construction:

As can be seen from the procedures, the inside of the firebox is made of fireclay bricks, which means that it does not require a separate brazier. The height of the chimney is arbitrary, depending on the location of the stove and the height of the canopy above it.

The last option that we want to present is a more complex outdoor stove for summer cottages. This will require some experience and knowledge of stove business. The oven is designed not only for cooking kebabs, but also for cooking food, since it is equipped with a hob. In this case, the device of an outdoor stove provides for the presence of smoke circulation and requires more materials and accessories:

solid ceramic bricks - 450 pcs.;
hollow red brick - 180 pcs.;
fireclay bricks - 201 pcs.;
cement grade 400 - 200 kg;
fireclay clay - 40 kg;
sand - 0.1 m3;
corner 40 x 40 mm - 4 m;
cast iron plate 710 x 410 mm;
firebox door 410 x 410 mm - 1 pc .;
gate valve - 1 pc .;
cleaning door 140 x 140 mm - 1 pc.

Here, too, the internal parts of the furnace, exposed to an open flame or high temperature, are laid out with fireclay bricks. It is necessary to start preparation and construction by examining the drawing of a brick barbecue, which shows the sections of the furnace and its orders:

Required materials for construction

In our case, the main building material is brick. When building simple barbecues, the requirements for it are low. The chamber where it is planned to place the brazier should be made of red ceramic bricks, maybe even hollow. As for the lower support part, here the choice of material is entirely at your discretion and capabilities. The task of this part is to maintain the structure, it is not exposed to high temperatures, which means that it can be made of any suitable material.

If a simple street grill made of bricks, made with your own hands, has an unprepossessing appearance, then it can always be plastered or overlaid with inexpensive porcelain stoneware, but only after the masonry mortar has dried completely.

Brick street ovens are another matter. Here you must follow all the rules of the art of stove and use high-quality material. For construction, you will need a solid red brick without cracks and damage, the same applies to fireclay stone. The mortar should be used only sandy-clay in proportions 1: 1, and for refractory masonry - a solution of fireclay clay. Such dry building mixtures are commercially available.

Advice. For laying simple barbecues, 20% M400 cement can be added to the sandy-clay mortar for strength.

Any garden stove or barbecue is installed on a solid foundation, so you need to stock up on sand, cement and crushed stone for the foundation. Do not forget about the tools necessary for masonry work, and for the arched vaults you will need special templates - circled. They can be cut from drywall.

Laying the foundation

The foundation device is a rather complicated matter and requires geological exploration of the composition of the soil. But the construction of a hearth in the yard should be approached a little easier and at a lower cost. The universal recipe is a reinforced concrete slab. Its filling is performed in the following sequence:

dig a hole 30 cm deep and 10-20 cm larger than the future stationary barbecue;
tamp the bottom and cover with rubble 15 cm;
install the formwork, protruding 10 cm above the ground level;
cover the pit along with the formwork with plastic wrap;
tie a mesh of reinforcement with a diameter of 12-14 mm with cells of 150 x 150 mm. Lay it on the bottom of the pit on top of the film, placing supports;
prepare concrete in proportions of 1 part of cement / 3 parts of sand / 7 parts of medium or fine crushed stone and put it in the formwork;
after setting, cover the board with foil and wait 28 days until it hardens completely.

Before making a brazier, the surface of the foundation must be covered with 2 layers of roofing material, ensuring the waterproofing of the structure.

The simplest brick barbecues for summer cottages are built in compliance with the usual rules for laying stones with dressing and alignment in level and plumb line. Here it is important to prepare a good solution of sifted sand and clay so that no pebbles come into it. The thickness of the masonry joint on clay mortar is maintained within 5 mm, on cement - up to 10 mm.

Advice. The lower support parts of the barbecue can be laid on a cement-sand mortar with a small addition of clay for plasticity.

Stricter rules apply if you need to build a brick brazier in the form of a courtyard oven complex:

each brick is soaked for 2-3 minutes in a bucket of water;
fireclay and ordinary masonry are not tied together;
the bricks are adjusted and trimmed as a result of fitting. For this, the row must first be laid out without mortar;
the horizontal and vertical lines of the structure are checked after each row of stones has been laid.

Advice. If you want to build a brazier made of bricks with a decorative slit seam, you must not reach the front of the stone with the mortar during laying.

In order to better understand the sequence of actions, as an example, a step-by-step instruction for laying a brick barbecue grill with cabinets for kitchen utensils is proposed. The previous section shows its orders (Option 3), which must be followed. So, the order of execution of the masonry is as follows:

from the 1st row to the 8th row, the walls of the lockers and the wood niche are being erected;
9th row: using templates, arches of red brick lockers are laid out, steel corners are placed above the firebox;
10th row: the overlap of the wood niche is formed from refractory stones, cut to 18 cm and placed on the edge;
11th and 12th rows: all niches overlap, while around the entire perimeter the bricks are released outward by a quarter;
on the 15th row, a firebox made of fireclay bricks is laid out. A circle is cut out and installed to form a vault;
on the 20th row, external walls and a firebox are being erected. An arched vault is laid out from chamotte stones, cut "under a wedge";
from the 20th to the 24th row, the bricks are trimmed so as to gradually move to the section of the chimney;
all stones of the 24th row are released outward by a quarter, then the chimney is erected.

As a result, we get such a nice structure:

Conclusion

If you choose barbecues for a summer residence or a house of a simple design, then their construction will not be difficult. As for outdoor stoves, you will have to spend time and effort here, but the result looks much better and more practical.

This article should be of interest to all owners of country houses who like to combine outdoor recreation with cooking on hot coals. Very often, lovers of such a holiday try to adapt for these purposes a household electric grill, a home-made semblance of a barbecue or a portable barbecue oven. In order to solve this problem once and for all, I will tell you how to make a brick brazier with your own hands in your suburban area.

What is a brick brazier for?

In the minds of most kebab lovers, a brazier is a one-piece or collapsible metal box, in which there are holes for blowing air, and slots for storing skewers. In this regard, one can often hear objections of such a plan: why take a place in the yard, and build a brick brazier, if instead you can use any iron box?

In order to reasonably answer such an objection, I want to give the comparative characteristics of metal portable and brick stationary barbecues:

Appearance and aesthetic qualities... A well-built brazier made of baked bricks can become a key element of landscape design and an original decoration of your site;
A metal brazier, even in a new state, does not always have an attractive appearance. After the first heating, and the first rain, very often it looks like an old rusty trough;

Comfort and usability... Brick barbecues are installed on a stationary base, so their firebox is always located at a convenient height. Next to them there is always a small countertop for stringing meat or vegetables onto skewers, shelves for storing dishes and barbecue equipment, as well as a compartment for storing a supply of dry firewood;
Metal portable barbecues, in most cases, do not have such "conveniences". Often they even come without legs, so in order to install it, you need to come up with some kind of stands every time;

Food preparation quality... During the burning of coals, the concrete base and brick walls gradually heat up, and after that they retain heat for a long time. This creates the effect of a "Russian oven", and contributes to a softer and deeper roasting of food;
The iron walls of the portable barbecue practically do not keep heat, so it cools down quickly, immediately after the coals burn out;

Smoke extraction and fire safety... Stationary barbecues are most often equipped with a built-in chimney and ash pan for burnt coals. This allows them to be safely used even in semi-open or closed wooden arbors;
Metal portable barbecues do not have all of this, so they are usually installed outdoors, away from the common table. Otherwise, the smoke will constantly go towards people, and an accidentally dropped coal can cause a fire;

Reliability and durability... If a brick brazier is located under a roof or a canopy, and no precipitation falls on it during the year, then it has an almost unlimited service life, and can stand for more than one decade;
A ferrous metal brazier should also be stored under a canopy, but after a while, its bottom and side walls will still burn through. Its service life will depend only on the thickness of the metal. A stainless steel brazier will last longer, but its price will be too high;
As for the free space on the suburban area, then a stationary brick brazier is installed not in the middle of the yard, but on an equipped site or in an open summer gazebo. They are usually designed as a recreation area or a cooking area, so the place for installing a barbecue or brick oven should be initially laid down in the project;

The only drawback of a stationary structure is that it will be very difficult to remake it in the future, and it is almost impossible to move it to another place. So that you do not have such a need, you need to correctly select a place for installing the barbecue, and precisely follow the technology of its construction.

Stage 1: Preparation of tools and materials

Before building a brick brazier with your own hands, you need to purchase materials and prepare all the necessary tools:

A must-have tool for landscaping is a shovel. They must have two pieces - one bayonet and one pick or shovel;
For the preparation of concrete and masonry mortar, it is best to use an electric concrete mixer... If it is not there, then you can get by with a powerful electric construction mixer. As a last resort, you can use a large metal trough and an old waste shovel;

The set of control and measuring instruments should include a tape measure at least 3 meters long, a building level, a rope plumb line and, as a rule, a straight flat board or a piece of aluminum profile;
It is most convenient to cut steel rolled metal using a grinder... If it is not there, then you can use a hand hacksaw for metal;
From hand tools, you will need a hacksaw for wood, a medium and heavy hammer, pliers or pliers, a small crowbar, a chisel and a sledgehammer;
For brickwork, you will need the simplest set of bricklayer's tools:

construction trowel or trowel;
a pickaxe for cutting and adjusting bricks;
metal bucket for mortar;
a tool for pointing seams.

From materials, first of all, you need to purchase a brick. The number of bricks depends on the size of the barbecue, but on average it is about 400-600 pieces.

I advise you to buy two types: red and fireclay.

Red burnt brick suitable for the construction of the main supporting structure, side walls, etc. In places where there will be no high temperature, it can be used in combination with decorative facing bricks;
Fireclay refractory brick does not deteriorate from hot coals, and can withstand significant sudden changes in temperature. It must be used to lay out the base and side walls of the firebox;

To prepare concrete and masonry mortar, you will need the following components:

Red greasy clay without impurities and large solid particles;
Quarry or river sifted sand;
Granite crushed stone with a fraction size of 15 to 25 mm;
Cement grade not lower than M400. It is better to buy not in bulk, but packaged in bags, since they have the date of packaging.

As a countertop, it is best to use a ready-made reinforced concrete or stone slab of suitable dimensions, at least 40 mm thick;
For the installation of reinforcing jumpers in the openings of the furnace, you will need black rolled metal: steel corner, channel or I-beam with a section of approximately 60x60 mm;
If you plan to equip a separate firebox, then for this you will need a cast-iron grate, a cast-iron hob with sliding burners, and a factory-made furnace door;
To grill meat or vegetables, you will need a metal grill made of a thick bar, or a perforated steel sheet with a thickness of at least 5 mm. If possible, it is better to purchase a ready-made grate made of cast iron or food grade stainless steel.

I do not recommend using silicate white brick for making a barbecue. First, it does not withstand high temperatures well. Secondly, sand-lime brick strongly absorbs moisture, therefore, after several cycles of freezing / thawing, it can quickly crack.

Stage 2: Choosing a site for construction

Not only comfort and convenience for residents and guests of your house, but also the safety of its use will depend on the correct location of the barbecue. Usually, do-it-yourself barbecues made of bricks are built in the backyard, inside a garden gazebo, or in the immediate vicinity of a place for a family outdoor recreation.

The choice of a particular place should depend solely on the personal preferences of the owners of the site, however, I advise you to still adhere to the following recommendations:

It must be a flat area with a size of at least 2x2 meters. a, located on a flat or elevated plot of land;

There should not be tall dense bushes or garden trees in the immediate vicinity of the barbecue with a spreading overhanging crown;
It is also not allowed to equip a place for cooking and eating, near street toilets, compost and cesspools, autonomous septic tanks, etc.;
The distance to residential buildings and household buildings on your or a neighboring site should be at least 5 meters. In this case, it is desirable that he was in the line of sight from the windows of your house;

If you decide to build a brazier not inside the gazebo, then you need to lay a wide garden path to it, and pave the adjacent plot of land with paving slabs;
In this case, I recommend building a covered canopy over it, and placing an outdoor table and a couple of benches nearby. Wherein the chimney must go upstairs, beyond the canopy;
When choosing a location, you should also consider the prevailing wind direction in your area. It should be installed so that the wind does not blow smoke towards residential buildings.

To make it easier for myself to work on construction and calculation of materials, I advise you to first develop a simple technical project. In it, you need to draw a general view of the future barbecue, and display a detailed drawing in three main projections (front view, side view and top view). On the drawing, you must sign the materials used, and indicate all the required dimensions.

Stage 3: Making the foundation

When arranging a suburban area, you should always follow one simple rule: any brick building must be installed on its own foundation.

In this case, the brazier is no exception, so its construction should also start from the foundation:

First of all, at the chosen place you need to dig a small pit 300-500 mm deep (depending on the nature of the soil on the site). Its dimensions in the plan should be 100 mm larger than the overall dimensions of the future barbecue;

Thoroughly compact the bottom of the pit, and pour a sand cushion 60-100 mm thick... After filling, the sand must be carefully spilled with water from a watering can (so as not to wash out), and tamp it again;
Pour rubble stone or large granite crushed stone on a sandy pillow so that the total height of the stone filling is 150-250 mm;
Install wooden formwork along the walls of the pit from unnecessary boards or scraps of thick plywood. The height of the formwork must be such that its upper edge is 50-100 mm above ground level;
Now you need to prepare a concrete solution:

To do this, mix 3 parts by volume of sand and 1 part of cement.
Add water to the cement-sand mixture until the desired consistency is obtained, and then fill in 3 volumetric parts of fine crushed stone.

If you are preparing a solution in a concrete mixer, then it must be mixed for at least three minutes.... To increase the viscosity and flowability of concrete, you can add a little of any liquid detergent to it;
Ready concrete must be poured into the formwork in several layers:

First, pour a little mortar, and shake it with a wooden stick so that it seeps between the stones at the bottom of the pit;
When this layer is lightly seized, lay the reinforcing mesh on it. It must completely cover the entire area of the pit;
Pour the rest of the concrete solution on top. Ultimately, the concrete must reach the top of the formwork.

Immediately after pouring, the liquid solution must be thoroughly shaken with wooden sticks.... This is necessary in order to remove air bubbles from it, and so that it completely occupies the entire form of the formwork;
After that, the foundation must be covered with roofing material or plastic wrap so that water does not evaporate from the solution. If the weather is hot outside, then I advise you to sprinkle it with a little water every day. otherwise it may crack.
In this form, it must be left for 1-2 weeks., for the final curing of concrete.

For added convenience, electricity and running water can be supplied to the outdoor barbecue. In this case, the water pipes and electrical cable must be laid in the base of the foundation, even before the mortar is poured. Pipes in concrete must be laid in a heat-insulating winding made of expanded polypropylene, and the electric wire in a metal pipe or plastic cable duct.

Stage 4: Erection of a brick plinth

Regardless of the size and design, any stationary grill made of bricks, in terms of height, can be conditionally divided into three parts:

Basement part- usually located at the very bottom. The plinth includes everything that is located in the lower part of the barbecue, from the supporting foundation to the concrete countertop;
Focal part- located at the level of the table top. This includes the firebox itself, the ash compartment, side windproof and load-bearing walls, as well as serving surfaces for cooking;
Chimney part- usually located at a height of 500-700 mm above the level of the table top. In addition to the chimney itself, this part includes a receiving hood or socket for collecting smoke, gate dampers of the smoke channel and a wind deflector at the head of the pipe.

The plinth is usually used to store a stock of firewood and charcoal, replaceable grill grates, a set of skewers, and other utensils for making kebabs.

The bottom of the brick barbecue never heats up to a high temperature... At the same time, it is most susceptible to the influence of moisture, which can get on it with precipitation, or seep through the foundation from the soil.

For this reason, for the construction of the basement part, you need to use a conventional masonry mortar made of sand and cement:

To prepare the solution, it is necessary to mix 4 parts by volume of sand, and 1 part by volume of cement. Then add water and stir thoroughly until a homogeneous, moderately thick consistency is obtained;

To reduce the penetration of capillary moisture from the foundation into the brick walls, it is necessary to lay a waterproofing of two layers of roofing material on it;
The fabrics of the lower and upper layers should lie perpendicular to each other, with an overlap of at least 80 mm. For gluing, it is best to use heated bitumen mastic;
The lowest first row of bricks must be laid in solid, over the entire area of the concrete base. Further laying of the walls of the basement must be performed according to the technological scheme;

If your brazier is no more than one meter long, then the side walls can be laid out half a brick thick;
For large barbecues, the thickness of the side walls should be one brick... To stiffen the countertop, a vertical transverse half-brick wide can be laid out between the side walls;

The height of the brick base must be made such that it is convenient for a person of average height to work with a barbecue. After laying the concrete slab, the top plane of the table top should be located at a height of 700-800 mm from the ground.

Stage 5: Making the focal part of the barbecue

After the base is ready, a countertop must be laid on top of it, on the cement mortar. For this, it is most convenient to use a ready-made concrete slab.

If you do not have such a slab of suitable dimensions, then it can be made right on the spot, from reinforced monolithic concrete:

Install a wooden formwork on top of the perimeter of the plinth from boards or scraps of thick plywood. It is best to make the height of the formwork equal to the thickness of the slab;
Place a sheet of thick plywood or OSB underneath so that it covers the entire area of the opening between the vertical walls of the base. So that it does not bend, it must be fixed with temporary props;

Pour on the bottom of the formwork, and evenly distribute a layer of concrete mortar 10-15 mm thick. After that, lay the reinforcing mesh, and again pour the concrete solution up to the top of the formwork;
The formwork can only be removed after the concrete has completely hardened.... On average, this period is one to two weeks.
After the construction of the barbecue is completed, the serving surfaces of the concrete slab can be finished with porcelain stoneware or clinker facing tiles.

When the concrete slab is completely solidified, you can start making the very hearth for the barbecue.

To do this, you need to use fire-resistant fireclay bricks and clay-sand mortar for laying furnaces:

So that the solution is plastic, and in the future does not crack from temperature drops, the clay must be soaked in water, at least 2-3 days before starting work. It is also better to soak the brick, at least for a day;
Add sand to the soaked clay, and bring the thickness of the solution to the consistency of a not very liquid dough. To check the quality of the solution, you need to roll a flagellum with a diameter of 10 mm from it. It must keep its shape, not spread or crack;

The base of the firebox must be laid out with fireclay bricks over the entire area. so that hot coals do not touch the surface of the concrete slab;
After that, you need to lay out the front and side walls. The thickness of the masonry walls should be one, or half a brick, depending on the size of the barbecue;
The height of the front wall of the firebox should be about 200-250 mm, and I advise you to make the height of the side walls no more than 500-600 mm. Holes or small slots can be made in the front and back walls to allow air to reach the burning coals;

Along the entire height of the side walls, it is necessary to lay several corners or steel plates in the brickwork... They will serve as stops for fixing the grill and barbecue grates. This will allow it to be installed at different levels above burning coals;
A steel plate must also be laid in the front and back wall. with shallow vertical slots. They will be used for stacking and holding meat skewers;
To cook food on burning coals in a cast-iron cauldron, I advise you to make the front wall with a semicircular opening. This will allow more efficient use of the heat from the coals, and will facilitate faster food preparation;

Below I will tell you how to make a semicircular arched opening from bricks using two templates from dense sheet material:

Cut semicircular patterns from a sheet of drywall, OSB or plywood. They must repeat the shape of the future opening.;
Install both templates vertically between two side walls so that one of them is located closer to the inner edge of the firebox, and the second closer to the outer edge;
Arch bricks must be laid horizontally on the edge leaving a small distance between them. It is more convenient to start laying from the side walls, and end in the center of the opening;

In order to install them at the same distance from each other, temporary spacers can be installed between them from sawn pieces of a wooden strip;
After all the bricks are laid, the gaps between them must be filled with clay-sand mortar, and left for several days until completely dry;
After that, the space above the arch must be laid with bricks to the very top of the side walls.

If you want to equip an ash pan under the barbecue to collect burnt ash, then you need to cut a rectangular opening in the concrete slab. Its dimensions should be slightly smaller than the internal dimensions of the firebox. A cast-iron grate should be laid inside the opening, and a metal ash box with side openings for fresh air should be fixed from below.

Stage 6: Installation of the chimney

The brickwork of the chimney can be done only after the final solidification of the masonry mortar of the walls of the firebox.

The chimney is located in the hot zone of the barbecue, so for its manufacture you need to use the same fireclay bricks and the same clay-sand mortar.

The brick chimney is heavy, therefore, before building a chimney, it is necessary to lay steel corners with a cross section of at least 50x50 mm across the front opening;

It will take on half of the load from the weight of the pipe, therefore, along the length it should go at least to the middle of each side wall;
The smoke collection hood should be in the shape of a truncated cone or hemisphere... To do this, the first row of bricks must be laid along the entire perimeter of the firebox;
Each subsequent row should be laid in the same way in a circle, but with a slight offset towards the center of the barbecue;
Thus, from several rows of brickwork, you need to form a truncated cone of the correct shape... In the center, it should end with an opening of the smoke channel, with a section of approximately 150x150 mm;

The chimney itself can be laid out in the same way, from several rows of bricks. To ensure normal natural draft, its height should be at least 2-3 meters from the level of the firebox;
To make a brazier with adjustable draft, a gate damper can be installed in the chimney... It should be positioned slightly above human height;
Finally, a windproof deflector should be installed on the top of the chimney.... It will prevent wind from blowing and precipitation into the pipe, and will also help improve natural draft.

To make it easier for yourself to install the chimney, I advise you to order or buy a ready-made exhaust hood and chimney made of heat-resistant stainless steel. For beauty, it can be faced from the outside with heat-resistant clinker bricks.

Conclusion

After reading this guide, any owner of a suburban area can easily build a brazier out of bricks with their own hands. This work is easy to do without outside help, literally in one or two weeks. The main points of construction can be seen in the attached video in this article, and I am ready to answer all your questions in the comment form.