DIY barbecue

When the warm season on the occasion of the townspeople, a picnic near the river or a cottage pulls on fresh air, where there is an opportunity to cook something with a haze. It will not necessarily be traditional barbecue fish and shrimp, sausages and chop, cooked on a grille, are not comparable to cooked in the oven or in a pan. Everything that is fried on open fire is much tastier and more useful than excess fat is expelled, and the smoke will give a unique taste and aroma. In order to constantly use the open method of preparing delicious food, it is enough to build a stationary oven with a barbecue barbecue with a brick barbecue on a summer cottage.

Table of contents:

1. What is a barbecue?
2. Distinctive features of devices with an open hearth
3. Varieties of barbecue
4. The choice of a place for the construction of a barbecue of brick
5. We cook drawings
6. We make the foundation barbecue
7. The masonry of the pedestal
8. The laying of the furnace structure

What is a barbecue?

Many culinary masterpieces cannot be prepared in a city apartment, since you need a fried or hearth, bonfire or grill in a word, open fire with a haze. Today there is no shortage of building materials or ready -made drawings and calculations for independent construction of a barbecue and other furnace structures. By the way, if there was no construction experience before, there is an occasion to master the main skills, for example, to build a covered gazebo with a barbecue or a simpler option in a couple of days, a maximum of a week.

In fact, the barbecue is structurally the same furnace, at the base of which a round roasting for cooking on a bars of meat and other protein products. There is much in common with the barbecue, and the meat prepared in both ways is not very much in taste, but has a characteristic mesh pattern from the grille. The special taste of the dishes prepared in this way does not so much depend on the appetizing crust, simultaneously resembling fried and smoked meat, but on special physicochemical processes. The denaturation and fermentation of the protein under the baked crust holds its juice inside the meat at high temperatures, and the excess fat flows, flowing out.

There are different versions about the origin of the word Barbeque from the Roman barbar barbarian, (meat cooked on fire in a barbaric way), from the Gautyansky in the translation of the Solution, which is also fair in relation to the form of the roasting. But many linguists are inclined to the fact that the word sounds in the French manner, and the Indian Barbacoa is a way of frying a buffalo meat on wooden lattices above the bonfire. Today is the name of the universal oven in open space. But this is the name of the open air party, which grew into a whole culture of pastime, there are even entire international competitions on this topic.

Distinctive features of devices with an open hearth

The Arabic word is a barbecue in the translation of the roasting, they have a simple design in the form of a rectangular metal box on legs with holes.

French Rril is translated to fry. That is, it is a frying cabinet for the preparation of birds, meat, fish, seafood, where there is a skewer.

The mixed concept of a barbecue for today denotes a furnace closed from the back for frying meat on fire. But what is common between all these devices, what is the fundamental difference?

1. The common furnace structures and open are fried one possibility of cooking meat on fire.

2. Stationary furnace devices in the open air behind the brazier have a back wall, like a Russian stove, fireplace or barbecue, the grill does not have it.

3. The posterior stretch saves heat and prevents the winding of the wind, and the heat most evenly envelops the preparing product.

4. The chimney that the furnace, fireplace and barbecue has, takes smoke and burning away from cooking, and the grill has no such opportunity.

5. A fireplace for heating a closed room, and you can fry there only sausages on skewers.

6. You can cook many dishes in the furnaces and barbecue, including using a small baking sheet on pizza and hot toasts.

7. The grill does not heat up, but only makes it possible to make dishes on a spit in the oven.

8. Fireplaces and stoves have a furnace for firewood and coal, and the grill and barbecue is a pallet of a different shape (not to be confused with industrial electrogryl).

9. On the grill, it is impossible to adjust the height of lifting the bend over fire, and the barbecue has such an opportunity.

10. The stove and the fireplace are stored longer than open devices for the hearth, they quickly cool after extinguishing fire, but in the furnace you can make dishes that languish for a long time.

11. The barbecue and stationary grill are made only in open space, and the fireplace and furnace in the room.

With general equalization, it becomes clear that for heating a country house you need a stove or fireplace, and a universal barbecue for cooking in the open air. It uses traditional and U-shaped skewers and opening grilles with handles, convenient for turning.

Varieties of barbecue

The barbecue is not only stationary garden, there are fried fried and portable ones that are heated by corner, gas and electric devices are found.

Mobile or portable barbecue is easiest to mount and remove, so they are good in the wild to prepare freshly smashed fish and game. A small mobile barbecue is designed for the needs of one family or a small company. Mobile models are equipped with wheels, and they are moved to the suitable corner of the garden or taken with them to nature.

Stationary barbecue can be a whole kitchen complex in the depths of the estate, where the whole weekend can feed and rest a large company.

Today, some firms make cast -iron braids with an oven on wheels, working from gas, but they do not have a specific wood haze. Their advantage is open fire and a well -buried surface, where everything that is not prepared on shampoos or grill is placed. They are equipped with an indicator for tracking the preparation temperature.

A brick barbecue can be of different configurations and size, under the roof and without it, in the form of a gazebo or in the form of a corner of your cottage with the back to the street. The shape of the base is triangular, round, hexagonal or square. The choice of shape and drawing largely depends on the place in which it will be located. In the photo, the barbecue of brick is visible examples, but which one is acceptable to decide for themselves.

Tip: for breeding fire and cooking meat in a barbecue, small chopped logs are placed in a barbecue, which can be purchased even in supermarkets, and coal is added. The most delicious smoke is given by firewood of fruit trees, although the waste of wood of aspen, birch, alder and oak are suitable. Smolish trees are not suitable, they give a caustic smell. Before cooking, it is important to burn the kindergarten and wait for the heat from the coal. If the temperature is very high, it is removed with a spray of water. It is better to make a long matches if the heat is added little by the coals. On sale there are lattices of various shapes, the most convenient for the coup dual on long handles. The highest quality lattices have a Teflon coating. Patins are suitable for dishes from dough and chopped meat.

The choice of a place for the construction of a barbecue of brick

The choice of a place for a brick barbecue should be approached responsibly, based on fire safety considerations. It is easier to allocate a corner in the garden and transplant a couple of lilac bushes or a number of currants from there than to extinguish a fire carried by the wind into trees and buildings. It is better to talk about this building in advance with the neighbors in the site if the stove is close. It is equally important to lay a comfortable path to the furnace, and pour the place around with expanded clay or slag so as not to remove fat spots with light paving slabs. It’s good when a place for a joint dinner with garden furniture under the tent is equipped nearby.

Basic requirements for the site:

1. Good access to the platform with a barbecue and a water source.

2. Relative proximity to construction, for convenience to bring water, dishes and food, but so that the heat from the pipe does not fall on the wall and the roof.

3. The safe distance from the nearest trees and neighbors, and it will be good if the back of the furnace goes towards the street and to the corner of the site.

4. Do not make a barbecue to the shed, garage, greenhouse, bath and other buildings so that heat does not create problems.

5. The combination of the functions of the furnace and the gazebo is good, but not in the case of planting around it weaved plants, they will degrade from the heat

6. Choosing a place near the trees, it is important to take into account the height of the pipe and the characteristic direction of the wind so that the sparks do not harm them, part of the nearby branches can be sawn in early spring or autumn.

7. Near the barbecue there should not be a children's swing, a cans with fuel, hedges from reeds, as well as dryness, hay and brushwood

And remember that you can’t use kerosene, gasoline or alcohol in the furnace, and the coals can be impregnated with a liquid for roding in advance, it only splashes firewood before use.

We cook drawings

Before making a drawing and the necessary calculations for a brick barbecue, it is important to determine the style of the building organic for the site. Further, according to drawings and drawings, it is worth dealing with the constructive features of the barbek. Whatever the newfangled projects of masonry barbecue from brick, its essence is the same hearth on a small pedestal with fried fries and bars above it. An exhaust pipe, shelves, countertops, niches for firewood and stands for finished dishes, adjacent washbasin, gazebo or roof is already secondary. The appropriate level of the grille over the roasts is approximately at the level of the table, it is more convenient to cook.

Whatever the finished drawings of the brick barbecue, you will have to make the amount of brick under its conditions, which is already or will need to add, the size of the site, the chosen design and the general view of the furnace structure. Optimal barbecue design parameters:

• total height up to 1.8 m;
• a pedestal not higher than 0.8-0.9 m;
• frying at 0.5-0.7 m, under it a niche for drying firewood;
• the width of the furnace inside is up to 0.5 m.

The principle of the larger, the better here is not appropriate, compact dimensions contribute to better preservation of heat. When the drawings and the general sketch of your future furnace structure are ready, you can proceed to the laying of the foundation, as in the scheme of the brick barbecue. Usually hundreds of bricks are enough for these purposes.

We make the foundation barbecue

You will need tools: a container for concrete kneading, a trowel, a shovel, wedges and a tourniquet, a construction level. We need boards for formwork, cement, sand, clay and brick fireproof and facing. For external furnaces, the shamot brick of the brand Sha and the SHB, withstanding the temperature of up to 1650 C, is usually used. It makes no sense to make a thorough and expensive foundation for barbecue, it is more important to work on its general appearance.

A steel sheet of appropriate sizes is mounted on the base of the roasts over the pedestal. A sheet, fried and bars are selected in size to a barbecue. A sheet of galvanizing, copper or steel in the form of a cap is inserted into the base of the exhaust pipe, it can be left open or decorated with a brick or stone, the pipe can be lengthened.

To obtain a flat trench to the foundation, it is better to score the stake with a rectangle and pull the tourniquet along the external and inner perimeter.

1. For furnace structures, a fairly shallow monolithic P-shaped foundation in a trench is not more than 30-50 cm depth.

2. The bottom of the trench is covered with gravel, watered and tamped.

3. A reinforcement in the form of a grid is laid on top of this pillow and formwork is made, metal rods can be added at the corners.

4. The concrete of brands 300 is kneaded with water from cement and sand 1: 3 and pour the base of the foundation, believed and aligned.

5. The resulting foundation is set for a couple of days, after hardening you can make a building.

6. Sometimes, instead of the foundation, they are limited to a reinforced concrete slab in the ground.

The masonry of the pedestal

If there are at least some doubts before the masonry of the barbecue, while the foundation dries, you can use the scheme of the barbecue order in the figure and video on this topic. If there is no doubt left, proceed to laying the pedestal, as shown in the figure. Consider the fact that the ball brick will be inside, and the facing outside. It is laid in 2 rows, additionally shifting with reinforcing rods. The order is calculated in advance, taking into account the schemes and drawings.

Laying brick is done on a clay solution, it then sins from the heat. Clay to the main work is slightly moistened to remove an excess of air. A mixture of red clay, sand, water and a small amount of cement is kneaded to the desired consistency and prepared for masonry.

The laying of the furnace structure

So that the construction does not dive, take care of the waterproofing over the foundation, bed a layer of roofing material. Next, you can build a basin barbecue, it does not matter what brick is a fireproof is needed around the hearth. The facing brick with rounded corners looks most attractive. If you plan to make the vaults at the hearth, then build the support before you do the masonry, it will help to most successfully lay out the arch, and it is better to strengthen it with reinforcement.

Each row we make a shift for half a brick for the reliability of masonry without cracks. We remind you that the laying of the furnace is made with clay solution, with the addition of cement. It is not so important that the logs will be laid out under the hearth inside the brick there will be firewood for drying.

After 5-6 rows of brickwork, you need to think over a supporting protrusion for laying a steel sheet under the roasting there will be a pallet there. A brick in this place can be laid across, and after fixing the base under the brazier, we form a directly stove from refractory bricks.

When the furnace is equipped, the exhaust cap of the pipe over the hearth is fixed. In some cases, it is left open, but often closed with finishing brick or stone. During the construction of a chimney, a tooth is made on the back wall - a bend that enhances the thrust and valve. Bricks can be placed or on a rib.

Some barbeku furnaces will additionally equip a backlight under an awning or roof, which is convenient in the evening. A good solution would be the counterattacks, shelves, an arrangement or a whole gazebo attached nearby. The decorative decoration of the barbecue depends on the taste and desire of the owner, but it is better to use ready -made samples in the photo barbecue of brick with your own hands. Sometimes they make a whole complex or indoor structure according to the type of gazebo.

Tip: you need to operate a barbecue correctly, be able to handle open fire and use all devices. For example, the heat container and all metal objects are lubricated with refined vegetable oil and cooked well, like a pan for pancakes. Fish and meat can be bitten to an unexpected steel lattice. Further, after cooling, they are used as ordinary kitchen utensils. The fire should not rise high and go beyond the bars and cover the walls of the barbecue. I sit in a chimney periodically removed so that with reverse traction in the wind, it does not crumble into the hearth.