Barbecue stoves for summer cottages made of bricks. How to make the simplest brick brazier yourself? The final stage of building a brazier is finishing and a canopy

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Barbecue (barbecue, BBQ) - at the same time a hearth for cooking outdoors, and the way it is prepared, and the name of the prepared dishes prepared in this way, has been very popular lately. Most often, barbecues are built from bricks, but many are known to be made by hand from a variety of materials, sometimes in completely exotic ways.

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

What is a barbecue?

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

So what is the difference between barbecue and barbecue? Both were born in cave times in the mountains - a barbecue in the Alps, a barbecue in the Caucasus. Both bake a semi-finished product with the heat of coals smoldering in an open brazier without a flame; the uniformity of heating improves the IR radiation from the hot walls of the hearth. And there, and there you can bake / fry both on the rod (skewer) and on the grate (grinder). So it's the same thing, just different names?

Not quite so, if you approach not from technology, but from gastronomy. A skewer is placed on the grill or a grill 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.

The difference is small in appearance, but noticeable in culinary terms. The product cooked on the grill is practically not exposed to smoke, it is immediately blown away by the slightest breath of outside air, at least from the movements of the cook. The side of the barbecue retains the lightest, invisible to the eye, smoke. It is always there, even if you heat it with actually pure carbon - charcoal. Therefore, the product is slightly pumped up.

The second - the side also holds a pillow of hot air. 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 fried crust not only gives the dish an appetizing look. It significantly changes the physico-chemistry of cooking. If purely thermal denaturation of the protein occurs in the 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? Barbecue is much less picky about the quality and consistency of the original products. Everyone knows how carefully you need to choose meat for barbecue on the grill, otherwise you won’t eat it later. And sausages or homemade sausage preparations on the grill often burst. In a barbecue, they are also fried on a skewer, like pretty ones. And not only them, but also vegetables, up to tomatoes, cakes for meat on the grill. To the grill for cakes you need a separate special oven -. And the old beef, well-baked on a barbecue, under a crispy crust turns out to be tender, like young lamb from the grill.

Note: there is such a Caucasian dish - barbecue in Karski. Describe long, but tasted will not forget. So, the Karts cook their shish kebabs on a specially designed grill. Which no stove maker or cook can distinguish from the progenitor of barbecue - the Celtic hearth.

Fashion? Not only and not so much

Barbecue's popularity is due to more than just its culinary flexibility. The brazier can be disposable from foil, and a barbecue needs to be built. It seems to be more expensive and more difficult, but! Barbecue, born in the caves of primitive people, is simple in design and plastic in design.

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

Why? In the barbecue area, we all kind of return to our ancestors. The "golden age" of ancient legend was actually harsh and cruel; only a few died in their beds of old age. But everyone was equal among themselves, and the right to stand out among the others had to be earned by 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.

Let's have a barbecue

So, it was decided: you need to build a barbecue in the country house or plot. There is none - you have to do with a folding barbecue.

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

From the features of the barbecue hearth listed above, one requirement follows: barbecue does not like strong traction. She will suck out the air-smoke cushion, and the barbecue will turn into an ordinary brazier. You can bake over it, but there will no longer be a truly “barbecue” taste and tenderness. Celtic hearths were built in caves or huts, heated in black, and the chimney could not be taken care of.

However, sudden pouring rain can soak the cooking, and the wind fan the flames in the coals. That's why building 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 level of coals. Secondly, the mouth of the chimney must be equipped with a top that reduces draft. Structures that do not satisfy the specified conditions are not considered further.

Original variant

The device of a "real" barbecue hearth is shown in fig. As you can see - nothing complicated. Even a novice who first picked up a trowel can fold. Masonry (in the center in the figure) is carried out in half a brick with flat spoons. Spoons means spoon bricks, not table spoons or shoe spoons. Spoons (emphasis on the last syllable) are placed along the direction of the masonry, flat, on the side or on the priest. Poke, poke bricks - across the row.

Masonry height - 13 rows; The 6th and 10th rows are laid out with flat pokes, so you get ledges under the grate or a raised brazier - a baking sheet with coals. The original brazier - under the hearth; placing the grate at different levels, 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 work and saving bricks, to build an original "barbarian" hearth, bricking up segments of metal bars with a diameter of 6-8 mm into the seams, as shown in Fig. 2, pos. on right. They can be tinted as much as you like, which will allow you to accurately adjust the heat for any purpose. In addition, you can shove an oven on the rods under the brazier and bake bread, casseroles, etc. in it.

Such a barbecue has a drawback, in addition to exposure to the weather: when heated from the hearth, it is inconvenient to poke coals and you can get burned by stepping on them with your foot. Therefore, the simplest barbecue hearths are most often made two-story, the extreme right pose. The niche under the fire 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 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 on the exterior finish are required, otherwise the design turns out to be unaesthetic.

Masonry is carried out on a clay solution of medium fat content, as for. normal, not refractory is suitable: the flame temperature during heating does not exceed 800 degrees, because there is no artificial traction, and coals - 600. The dressing of the seams is done only between the rows. What kind of dressing is there in the rows, if they are half a brick? Corner bricks - three-fours, 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 up on a plumb line. On the 5th row, the guides are removed, now it’s enough just to navigate along the already folded one.

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

About foundation

Under such a stove, like all the “one-pedestal” ones described below, up to the 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 spade bayonet. If there is sand or gravel at hand - on the bayonet. Directly into the trench, or onto the sand and gravel bedding, ready-made concrete posts for fences or grape trellises are laid. The latter are better: they are lighter, cheaper and trapezoid in section; these are laid with a narrow edge down.

Then, with a grinder, wire rigging loops are cut off from the posts and with a tamper from a wooden block in a stick-handle nailed to it, the posts are pierced horizontally, checking the level. After that, on the site between them, the sod and part of the soil under it are removed, approximately 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 fill the area under the under not thickly to the top, to the “plasticine”, mixed with clay. It is not necessary to buy construction, waste will come from any ravine. Clay filling is immediately approximately leveled with half a trowel. A metal spatula on thick clay will jump or get stuck in it. Immediately on the clay we bridge under the battle of stone tiles (sold cheaply in hardware stores), cobblestones, fragments of hard wild stone - granite, gabbro, diabase.

We also pass the paved under with a rammer, again we check the perimeter tape with a level, we ram it, if necessary. The initial drying will take place while the body of the kiln is laid out, it is only necessary to work from the outside without stepping on the hearth. It is also undesirable to stomp it until 3-5 ducts are typed. Then the clay will sinter and will hold the stone firmly.

advanced

On the same foundation and according to the same scheme, we build, if necessary, a more complicated oven for bad weather, like the one shown in fig. The arch is laid out at will, it is not necessary for a barbecue. A chimney with a pipe can also be just a galvanized cap laid on top of the furnace part. So that it is not blown away by the wind, we fasten it to steel bars 4-6 mm in diameter immured in the upper row of masonry. The embedded ends are bent in advance in an L-shape.

Getting to the complex

A summer kitchen with an outdoor stove or hotplate 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 medium-skilled homemade mason and know the basics of the furnace business. The arrangement of such a furnace is shown in Fig. The masonry principle is Dutch, i.e. without obligatory dressing of seams in rows. The solution is clay, as in general for furnaces, but the brick is ordinary red, not fireclay.

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 tape reinforced, with a transverse connection at the junction between the slab 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 ground surface is 0.1 m, i.e. the total height of the tape is 0.6 m.

Note: do not attach the oven to the old stove. When shrinking, the stove will pull the slab that has grown into the ground behind it, and cracks will appear. If the old slab is reluctant or not necessary to break, the stove is built nearby 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 thin (3-4 parts of sand per 1 part of clay) clay-sand mortar with the addition of gravel or screenings to visible lumpiness. If the clay is ravine, digging on your own, you can do without gravel - it is purchased.

When the clay grabs at least from above (for this you have to wait about a week), the tape is covered with roofing material in two layers and laying begins. It is impossible to do without waterproofing: during seasonal use, the brick will dampen from the inside and begin to crumble.

Video: country kitchen with barbecue

Barbecue complex

A barbecue complex is a two-valued concept. The simplest garden-dacha (see. Fig.) Is a regular 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 stone pavement between them.

Ready-made culinary complexes for barbecue are on sale. Such is shown in Fig. at the very beginning in the center. They essentially differ from the previous one by side cabinets with cutting tables, drawers and a sink. Supplied disassembled; assembly is no more difficult than for cabinet furniture. They do not require a foundation, for the winter they can be disassembled and hidden in a pantry or a country house. The prices are reasonable, so it makes no sense to take on such a one yourself: it will be more expensive and not so attractive.

The second type of complex is a barbecue, 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 very 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 drowned in a black way.
• If you close the throat of the crucible, then the open-mouthed caulk is quite suitable for a barbecue.

However, it is not worth trying to remake the filling into a cave hearth: the ordering of the Russian stove has developed over the centuries and does not tolerate ill-conceived changes. It will be easier to make a portable barbecue out of metal (see below) and put it in a caulk. The necessary thermal inertia will be provided by the brickwork, and the thermal radiation from the vault 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 draft - there will be no smoke. Oh, let's remember the golden summer ...

About the pedestal on the right

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

1. Like a sink. 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.
2. Like a cauldron. In this case, you will have to arrange a firebox in the “pedestal” and bring its mouth into a common chimney. It is better not to be lazy and, since the area allows, to make a double one with a stepped firebox, see fig. at the bottom. The larger cauldron will go under water; the smaller one is for quenching.
3. Like a cauldron for water with a sink. The sink is closer to the forehead, the cauldron is further from it; the furnace under the boiler is simple. Between the sink and the cauldron there is a brick partition.

Video: lessons on building a barbecue complex with order

Part 1

Part 2

Video: the process of building a garden brick barbecue oven with barbecue

Barbecue and gazebo

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

One way to get back to a real barbeque is to fire gray, when the short chimney does not pierce the roof, and the smoke exits through the gap between the roof slopes. A diagram of a barbecue device for a gray firebox is shown in fig. on right. The top of the furnace is made of any sufficiently strong non-combustible material. The height of the ridge - depending on the height of the gazebo.

The disadvantages of a gray firebox are obvious: you won’t get enough soot. Soot can catch fire, it needs to be cleaned off, and then you won’t get any dirt. Therefore, connoisseurs of barbecue gazebos are built with a shed roof, see fig. left. This allows you to reduce the height of the chimney to the norm, but another drawback appears: if the wind blows from behind, the pressure above the roof is greater than atmospheric pressure, the draft is generally reversed, and the stove starts to smoke.

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

Video: barbecue in the gazebo

Various homemade

Now let's move on to amateur crafts from anything and with a variety of additions. Most often, do-it-yourselfers 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 temperature of the flame with an open firebox is not too high, and coals without blowing are even lower.

Such a design can be made quite aesthetic (see the figure on the right) and mobile. An approximately one-meter chimney must be attached to the neck of the cylinder. The cylinder is too narrow for the coals to smolder to ash with natural air circulation. Drilling holes in the bottom is not necessary, you get a brazier. A sufficient flow of air to the fuel will go due to the cup-shaped sectional shape 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 mounted on the cylinder body with a hot fit. In it, they make a cut with a grinder and slightly unbend, acting with a hammer and a chisel, like a wedge. This causes the skirt to fall off on its own.

Generally speaking, if you make a barbecue "from a piece of iron", then it is easier from a barrel, see the figure on the left. The metal is thinner and easier to cut. And the barrel is wider, you can do without a chimney. If it becomes an integral part of the project of a multifunctional device, which is discussed below, then the chimney can be attached to the neck, and it will be exactly in 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, 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 grill? It is possible and they do. In a traditional barbecue hearth, as already mentioned, barbecue can be successfully cooked.

And you can also make a barbecue grill out of sheet metal. A drawing of a simple device of this kind is shown in fig. It is not necessary to cook: the shell can be bent from the strip by connecting the ends with a single roofing seam. The bottom simply fits inside on the bent side.

Note: the barbecue grill 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 hook-folds at the top. This will allow, if necessary, to put such a box in the caulk of the brick complex described above. All together forms a wonderful barbecue.

"Universal box" is not without flaws. As a barbecue, it is quite average: the suspension depth and thermal inertia are too small. And like a brazier - gluttonous and slow. In order for the barbecue to be at the optimal distance from the coals, you have to put in too much fuel and wait a long time until it burns out. At picnics, as you know, there is always not enough 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 a collapsible transportable complex of three separate sections on the same principle: barbecue, barbecue, chimney, see fig. below; the chimney is conventionally shown in section. It is needed to create weak traction, then you will have to bother less near the coals.

For transportation, the brazier fits into the barbecue, and the chimney - into the brazier. Everything is connected together with latches. You can do without legs, then bricks are simply placed under the edge of the barbecue. The brazier blower holes are in its bottom, as it should be for a brazier.

With a smokehouse

Combining barbecue with is also worth it. Why is the smoke wasting away? Let him smoke, especially if there is a fresh catch or prey.

It is customary to build stationary barbecue-"oil lamps" in the form of a three-story oven, on the trail. Fig.. Semi-finished products in the smoking chamber are placed on grates or hangers. For hot smoking, firewood from suitable tree species is laid in the firebox; for cold, they put a regular roaster 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 enough.

Such a complex has a common drawback for all brick smokehouses: it absorbs fumes and odors. If you smoke meat after fish, there is both a taste and a foreign smell. Therefore, it is better to build a smoky iron barbecue.

Look at the right pos. rice. It looks creepy, in the spirit of the products of the industrial revolution of the late XVIII - early XIX centuries. But this unsightly construction of barrels or household gas cylinders is surprisingly functional:

1. The hatches of the upper section and the blower door of the lower section are closed, the hatch of the lower section is open - a barbecue.
2. The upper hatches are open, the lower hatch and the blower are closed - barbecue.
3. All hatches are closed, the blower is covered - a hot smoked smokehouse. Firewood has been placed in the lower section, it now works as a smoke generator. The upper one is a smoking chamber.
4. The lower hatch is open, the blower is closed, the chimney flap is covered, the upper hatches are closed - cold smoking. In the lower chamber, above the coals, there is a tray with smoke chips. The draft is weak, and the smoke, swirling in the large lower section, cools down enough.

Video: multifunctional barbecue grill-smokehouse

in the fireplace

Barbecue can be cooked in almost the same success as in a Russian oven. An outdoor barbecue fireplace differs from a classic English one in the absence of a smoke tooth in the chimney (otherwise the finished product will go clearly smoky) and a flat firebox, see the device diagram in fig. The efficiency of this, of course, is completely “no”, but for primitive romance it does not matter.

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

In passing - about garden stoves

The garden barbecue oven has not only utilitarian value. It is also an element of landscape design and should fit into the landscape. Therefore, it is necessary to take on this independently with caution: not only artisan skills are required, but also artistic taste, and possession of technological methods of decorative art.

Fortunately, manufacturers, small design firms and individual creators offer a wide range of ready-made models, carefully crafted aesthetically and fit into almost any environment (see the picture on the right), as well as unique samples 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 furnace, like the one in rice, can really be purchased for 12,000 rubles. with self pickup. Which is also no problem: the products are lifted together, durable, quite 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 are widely used in landscape design, also called "barbecue", see fig. But in fact, they are no more suitable for cooking than an ordinary fire.

In our time, frying and steaming on the altar is not blasphemy, but the material for them was selected even in the cave era: 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 camping hearth of this type, as well as an altar for a hasty sacrifice, can, of course, be built from improvised materials, as in the right pos. rice, and cook on a folding portable grill. But the stone rim in this case only prevents the coals from spreading, but in fact it is the same fire, not a barbecue.

Meanwhile, Asians, back in time immemorial, came up with a real stone barbecue, 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 a saucer. Secondly, not smooth rounded boulders are taken for masonry, but angular rough boulders; By the way, unlike more affordable and cheaper. And thirdly, masonry is carried out on cakes of clay-sand mortar with the addition of lime with an egg or, today, cement. It comes out firmly, and between the stones there are passages for air access. As a result:

• We place a barbecue grill inside.
• We put skewers with meat on top - a brazier.
• We heat with half the volume of charcoal, hang the grate deeper, cover with a lid, as in fig. - grill.

If you fold such a hearth not from cobblestone, but from flagstone, then it will turn out to be even stronger - the adhesion area of ​​\u200b\u200bstones with mortar is large even with “cake” 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 not hypocrites and are able to perceive such pranks adequately.

Flagstone as a material for a barbecue and barbecue oven 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. Secondly, the roughness of the plates, combined with a large adhesion area, forgives a not very skilled craftsman both oversights in the preparation of the mortar, and masonry flaws. But there are no advantages without disadvantages: sorted flagstone is almost as expensive as moraine boulders, and finding a suitable rock and breaking it yourself is unthinkable.

Something about cooking

Since we are talking about barbecue, it is impossible not to mention some of its secrets, but not of a building nature.

1. First, barbecue meat is never marinated. It is rubbed with grated garlic and spices.
2. The second - periodically spray not only coals from flashing, but also cooking. And not water, but 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.
3. The third - barbecue kebabs, or khanabans, roasted on a grill, are strung not on metal skewers, but on wooden knitting needles. For what? To reduce heat dissipation from the inside. Barbecue barbecue on a skewer in those places where the meat has come into contact with the metal turns out to be tasteless and flabby.

A story 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 created many outstanding examples of flying machines before his death. Americans don’t recognize barbecue, just give them barbecue. Kartveli initially squinted - a Caucasian, after all - but then he had to put up with it and try. How can a southern person be without barbecue? And having tried it ... he changed the brazier in favor of a barbecue, and even tried to promote it in the Caucasus.

So what is a barbecue or barbecue?

Nevertheless, it is impossible to say unequivocally, they say, the brazier is worse, and the barbecue is better. Only a fairly experienced gastronome will catch the differences, so the taste and bouquet of the dish depend more on the chef. And in the rest, it also goes like this - if it’s easier to cook on the grill, if only there was no flame, then preliminary preparation of meat is needed for it, and far from any meat will fit.

On the grill, you can quickly cook a wonderful barbecue, if only the meat is correctly selected and marinated, which is important in a one-day picnic for two. On a barbecue, you can cook a variety of dishes from different products, but you need to skillfully look after the cooking. What is more suitable for a full-fledged, with feeling, really, with the arrangement of the weekend by a large company.

A brazier can be hastily built from bricks, and a barbecue requires quite difficult work. But its aesthetic value is undeniable, and the brazier is purely utilitarian; artistic forging and other delights change its appearance little.

In general, the choice is a matter of taste. And having the right space: Barbecue requires an environment that matches its essence.

In our guide, we will tell you how to make a barbecue outdoor complex and a brick barbecue oven yourself. Step-by-step instructions with a photo of the construction process will help you understand the details of the self-laying of this structure.

As a result, you should get a barbecue grill as shown in the photo below.

So, you have decided on the type of barbecue, its size and location. Now you need to build a foundation for it.

Usually such buildings are made on the street, in a gazebo or on a terrace. If the foundation of the gazebo or terrace can withstand the weight of a brick oven, which is about 3 tons, then you can start building immediately. If you are going to build a brazier from scratch, then first of all fill in a suitable foundation under it: tape or tile.

Instructions for the construction of such foundations can be found in our section "".

The next step will be a waterproofing device for a brick barbecue. It is done to prevent the lower bricks from getting wet by capillary suction. It will be enough to lay a roll of roofing material or waterproofing. At the end of the construction, cut off the excess with a knife.

Do-it-yourself barbecue grill made of bricks. Step by step instructions with photos.

We proceed directly to the laying of the barbecue.

We recommend that you first lay out the first row of bricks without mortar and evaluate how your future structure fits into the foundation. Do not forget to leave 1 cm gaps between the bricks. Also check the diagonals, they must match.

After that, you can start laying barbecue. The front brick is placed on a cement-sand mortar (cement-sand ratio 1: 3). For the plasticity of the solution, lime or a special masonry plasticizer from the nearest hardware store is added. The seams are made in sizes of 8-10 mm, for this they use a metal rod, reinforcement, etc. In places where bricks adjoin without dressing, the masonry is reinforced with perforated tape, wire, etc.

We make laying with the displacement of each subsequent row by half a brick. For sawing bricks, you will need a grinder with a stone disc.

We continue to lay out the barbecue grill.

Do not forget to check the verticality of the masonry in the corners at least every 3 rows. And also, check the coincidence of the length of the diagonals of the brazier.

We continue laying.

After you make 8 rows of masonry, it's time to make jumpers for the barbecue and countertops. They should look like the photo below.

There are several ways to make such jumpers.

First, you can fasten the bricks with a metal stud and mortar.

Secondly, you can use metal corners.

In our case, we used the second method. We folded the corners with each other in the form of an inverted letter T and sawed off half of the shelf. Here's what happened.

Take a corner with a size of at least 45x45 mm. A smaller corner will sag. But do not take too big so that it does not protrude beyond the edges of the brick.

Make a slot in the brick with a good margin so that the metal does not tear the masonry when heated.

Such a shelf is not visible to the eye, reliable and beautiful.

We begin to lay out under (bottom) the brazier. We use refractory fireclay bricks for the firebox. We make laying on a ready-made refractory mixture from a building supermarket from clay and sand. Can be used mortar. We make the seams as thin as possible, about 3-4 mm.

We use corners to support the bottom of the brazier. Remember to leave at least 1 cm gap between the ends of the corners and the brick. So you save the masonry from cracking when expanding the corner.

On the first row of the bottom of the firebox we put the second row, overlapping all the seams of the first. This will prevent the seams from burning through and coal from getting on the firewood in the firewood from below. You can, of course, pour a concrete slab instead of the corners and the first row of the firebox. But in our case it was cheaper and faster to do so.

If you are pouring a concrete floor, then one row of refractory bricks is enough for the bottom of the firebox.

We continue to lay out the walls of the barbecue.

The laying of the front brick and the firebox can be done both in parallel and alternately. You can first make the walls of the firebox, and then overlay it with a face brick.

Important! We leave a gap of 1 cm between the facing and refractory bricks. The firebox and lining should not touch.

We put the next rows of barbecue ovens.

We approach the moment of construction of the furnace arch. We make a circle (an arc structure made of wood) and install a brazier in the portal. Then, we carry out the laying of the arch, cutting the bricks to the desired size. In the middle of the upper point we put a brick castle. The arch is ready.

Note! The front brick arch is covered from the inside with a fireclay brick lintel. It is placed on a metal corner a little higher than the top of the arch so that it is not noticeable. It looks like this.

The arch is assembled, we continue to display the walls of the barbecue grill.

Do not forget to check the verticality of the masonry.

We are approaching the moment of construction of the smoke box.

We bring the top of the firebox and lining to the same level and begin to lay out the smoke box. We make masonry from solid bricks of a brand not lower than M150. We put on a cement-sand mortar. We put the first row flush with the inner wall of the firebox. The remaining rows are laid with an offset of about a third of the brick.

Don't move the bricks more than half way or they will fall into the firebox.

We carry out the laying of the smoke box until the moment when there is no hole for the chimney measuring 27x27 cm, taking into account the seams. Your chimney size may differ from ours. In this case, make a flue according to the dimensions of your chimney.

Some stove-setters cut off the inner edges of the bricks so that the inside of the smoke box is smooth. We did not notice any differences in operation between the smooth and ribbed inner surface of the smoke box. Of course, this is only true if you observed the correct proportions between the dimensions of the portal - the smoke box - the pipe (read about the proportions below).

This is what the smoke box looks like without cut bricks from the inside.

We continue laying pipes. Its dimensions depend on the size of your barbecue grill portal.

After finishing the laying of the chimney, we cover it with a cap to protect the firebox from precipitation.

We successfully built a brazier, which is also a barbecue oven made of bricks with our own hands! Wait until the solution dries and you can do a test run.

Here we will analyze the most frequently asked questions about laying a brick brazier (grill) with our own hands and the answers to them.

What size should the smoke box be?

The size of the smoke box depends on the size of the furnace portal. The optimal ratio should be at least 100-120%. So in our step-by-step instructions, the height of the portal is 6 rows, and the height of the smoke box is 8 rows.

What is the height of the pipe?

The height of the pipe is proportional to the height of the smoke collector and is not less than 100-120% of its height.

What diameter should the chimney be?

The cross section of the chimney pipe depends on the area of ​​the furnace portal. The optimal chimney area is 1/8 - 1/10 of the portal area. Extreme sizes from 1/6 to 1/13.

How to fill the gap between the firebox and the cladding?

In front, around the portal, you can fill the gap with basalt cardboard. The rest of the space does not make sense to fill. Therefore, it is left empty.

Do I need to paint the metal corner in the lintels?

Brazier (grill) - do-it-yourself barbecue made of bricks. Step by step video instruction.

Barbecue is a word that has many meanings: a leisure activity, a recipe for cooking meat, sauce for meat, the meat itself cooked at a high temperature, but they all boil down to one thing - the result should be meat cooked over an open fire or hot coals. If there should be an open fire, then this meat will be cooked in nature, that is, the very name "barbecue" suggests rest - in the country, in nature, in your own garden. Today we will talk about how to build a brick brazier with your own hands.

What is barbecue and its benefits

Such a furnace is a stationary device, as it is built of brick. Although you can find portable options from metal elements and parts, but, undoubtedly, a brick barbecue oven has a lot of advantages, since:

1. Outwardly, a brick barbecue grill looks impressive and complicated, but in fact the design is so simple that even a non-professional can make such a barbecue grill. And to make it clearer to you how to equip a barbecue oven with your own hands, we will give drawings and practical recommendations in the article below;
2. The functionality of a stationary barbecue is much higher: you can cook barbecue meat, fry a barbecue, cook grilled meat and steak, bake flour products, cook meat or fish on an open or closed fire (bake), you can dry fruits, bake vegetables, smoke and dry various products, including mushrooms, etc.;
3. A brick brazier is built with a solid back wall, its purpose is the uniform redistribution of temperature from burning coals throughout the chamber, as well as long-term preservation of heat in it;
4. The presence of a chimney pipe frees the cooking zone from smoke;
5. Since firewood or coal burns in a brick firebox, and not on a steel pallet, as in a portable barbecue, the combustion zone becomes safer, and the outdoor stove itself lasts much longer;
6. The brick structure retains heat for a very long time, which means that you can cook several dishes according to different recipes in one kindling and using a barbecue $
7. If you build a barbecue in a country or garden house, then you can not only cook food, but also heat the room.

There are a huge number of options, schemes and projects of barbecue ovens, but structurally they are divided into the following subgroups:

1. Brazier with a grate or a grill spit, with an enlarged open firebox, which can also serve as a fireplace in a gazebo or house;
2. A brazier (oven chamber or oven) similar to a Russian stove, in which you can bake meat, fish, vegetables, or bake bread and pies;
3. Barbecue for barbecue;
4. Recessed niche for pots, cauldron, boiler;
5. Smoking smoke chamber;
6. Standard hob;
7. Various combinations of all these options.

The simplest oven-brazier-barbecue

This is a U-shaped structure made of red refractory bricks with a height of at least 100 cm (see the figure below). Such an oven, like other stationary barbecue structures, is built on a powerful concrete foundation.

At a height of 0.75 m from the level of the foundation, there are side brick steps - the bricks are laid perpendicular to the main masonry, and they are needed to install a pallet for kindling and burning fuel. Above, metal guide rods are inserted into the brick wall (into pre-drilled holes), which serve to change the height of the tray in order to maintain a constant and optimal temperature regime for cooking meat or other products.

The combustion and cooking chamber is located in a kind of brick casing, which is formed by the side and rear walls of the barbecue, and serves to protect against wind, as well as to accumulate and retain heat. This barbecue scheme does not have a smoke channel and an upper closed vault, which in other schemes increase the economy of the stove and its efficiency.

The fuel combustion zone must be equipped with refractory bricks and fire-resistant cement mortar mixed with cleaned sand in proportions of 1: 3. You can also use clay in proportions of 1:3:3 (cement - sand - clay). The walls of the barbecue grill are laid out from ordinary red or facing bricks. By attaching additional work surfaces, shelves and niches to such a simple barbecue, you can significantly expand the functionality of the design.

Brick barbecue drawings

The dimensions, design and exterior of a brick brazier depend mainly on the landscape features of the site. Starting during construction from the average height of a person, the grate and the work surface are equipped at a height of 9-10 bricks. All additional structures and devices must be made removable. A standard barbecue is shown in the drawing - its dimensions are 1500 x 7500 mm, detailed ordering allows you to start construction immediately after the procurement of building materials. If this drawing is too large or small, the scale can be changed while maintaining the proportions.

For the construction of a brick brazier, it is necessary to prepare fireclay and facing bricks, as well as bulk materials for two types of mortar: clay mortar for the combustion chamber, and cement-sand mortar for the side and rear walls. You will also need:

1. For the construction of the foundation - crushed stone, sand, cement, reinforcement, formwork material;
2. Sheet metal for the combustion chamber and oven;
3. Iron doors for the combustion chamber and ash chamber, chimney door (valve), cast-iron grate or grate, cast-iron hob;
4. Metal corner or reinforcement rods for the construction of roof slabs, hob and other horizontal slabs;
5. Multilayer plywood for the arch, roofing felt or roofing felt;
6. Concrete mixer or large container for mixing the solution by hand;
7. Grinder and discs: for cutting brick and metal;
8. Furnace and rubber (wooden) hammer, trowel, trowel, spatulas of different sizes, level and plumb;
9. Trench tool, wooden rammer, mortar buckets, building cord and stakes for marking the foundation.

The construction of the foundation begins with the digging of a trench 0.4-0.5 m deep with the arrangement of a sand and gravel cushion at the bottom, which is moistened and compacted. A wooden removable formwork is mounted, into which the simplest reinforcing cage or mesh is laid: the rules for making the frame are the same as when building a foundation for a house.

Cement-sand mortar is prepared from bulk materials in proportions: 1 part of cement, three parts of sand, four parts of crushed stone or gravel and four parts of water. After pouring the solution, it must be covered with polyethylene or roofing felt, and left for a week until strength is set. After 7 days, the foundation is opened, the surface is covered with a layer of waterproofing (or coated with hot tar) across the width of the tape, and the laying of the first row of bricks begins.

Hot zones are laid out from fireclay bricks on a clay-sand mortar, the remaining rows are laid out with ordinary bricks and mortar. All bricks must be soaked in water for 24 hours before laying.

First, a niche for fuel is displayed with a shift of the next row relative to the previous one by half a brick. The height of the oven is 28 bricks, the chimney goes higher. According to the given order, the masonry passes quickly and without delay, since the scheme for each row is fully operational. In order for the oven to give minimal shrinkage, a 48-hour break is made every 6-8 rows.

From the first to the eighth row, a fuel compartment is built, in which you can also store kitchen utensils.

Overlappings for arches of niches are built after the eighth row. After the ninth row, steel jumpers are built in.

By laying out the next two rows (10 and 11), a ceiling and a pedestal are formed, iron corners or channels are built in for mounting the table top.
Firebox

To equip a semicircular vault, a plywood template is used.

The subsequent rows must be narrowed - from the 15th to the 24th row, in order to complete the volume of the combustion chamber. The twenty-fourth row is released by ¼ to separate the border of the firebox from the chimney. The same detail serves as a decor, like the issue on the 12th row.

The place on the site is of great importance - the smoking barbecue should not interfere with either the residents or the neighbors, the barbecue should be protected at least by trees from wind, sun and rain, so the choice of building materials and, accordingly, construction tools depends on the place. Here are the easy rules:

1. There should be an optimal minimum distance between the house and the barbecue, since you will have to walk a lot during cooking;
2. There should be no tall vegetation around the barbecue;
3. The smoke from the stove should go away from the house, and not go to the house;
4. It is advisable to select the exterior of the barbecue in accordance with the design of the housing and the site;
5. In a small area, it is recommended to build a small oven, and vice versa;
6. A bulky brick brazier with several work areas is installed on a concrete foundation.

A barbecue in the understanding of the builder is a hearth for cooking, which you can build yourself if necessary. The same word in the understanding of the cook means ready-made dishes cooked on this hearth. Today you will learn how to build a brick barbecue with your own hands. This article will also show the difference between a barbecue and a barbecue.

The main difference is that on the grill, dishes are cooked on skewers, and barbecue is done on the grill. Although both of these cooking methods are easy to implement on a regular campfire.

Also, these structures are classified by the presence / absence of a roof. The brazier is an open chimney-free device. The barbecue is a hearth with a brazier and grates above it, mounted on a small pedestal. Usually a barbecue is built with a chimney.

Barbecue looks great both on a small piece of land near the house and in a luxurious country house. Relaxing with barbecued dishes brings a charge of positive mood, cheerfulness and energy. Therefore, the effort spent on its construction is justified.

If you have already decided on the construction site, then it's time to develop a barbecue drawing. However, before that, decide on the style of the structure, it should be combined with the style of the house and outbuildings. Sample design drawings will be given at the end of this article. Perhaps one of the options will be to your liking. Also in the article there will be photographs of the ordering of the brick structure, which will allow you to accurately lay the barbecue.

Note! The drawing should indicate the dimensions of the structure necessary for the effective implementation of the main tasks of a barbecue - cooking vegetables and meat on charcoal.

Decide on the design features of the barbecue oven. Will shelves, firewood niches, dish stands, a roof, a washbasin or a pergola be built? All these points are important to determine even before drawing up the drawing. The level of the grate above the brazier must match the level of the table. In this case, it will be convenient for the cook to cook.

The optimal dimensions of the barbecue oven:

1. Total height - no more than 1.8 m.
2. Pedestal - up to 0.8–0.9 m.
3. The brazier should be at a level of 0.5–0.7 m, and under it you can make a niche for drying firewood.
4. The internal width of the oven should not exceed 0.5 m.

Note! The compact dimensions of the brazier will help you keep the heat and save firewood during operation.

Without the availability of consumables and tools appropriate for the type of construction, it is impossible to build anything. Therefore, before starting work, it is important to purchase material and prepare a tool. To build a barbecue, you will need the following set of materials:

• Red brick (the amount depends on the size of the furnace and the presence / absence of additional elements).
• Fireclay bricks for the firebox (the quantity is also determined according to the project).
• Furnace casting, that is, grates, barbecue grills, blowers, doors, dampers and more.
• Dry mixes or clay.
• Fittings.
• Cement will be needed when pouring the foundation.
• River sand and gravel for mortar preparation.
• Formwork boards.
• Metal sheet (size depends on the parameters of the brazier).
• Waterproofing material (for example, roofing felt or tar).

Tools:

• Mortar application tools.
• Rubber mallet.
• Level / plumb.
• Bulgarian with circles for grinding.
• Wet brick saw with matching diamond cutting discs.
• If a semicircular arch is provided, then a template is needed for it.

Before you build a barbecue, you should prepare the site and pour the foundation. For a stove structure such as a barbecue, a shallow U-shaped monolithic foundation, poured into a pre-prepared trench 30–50 cm deep, will suffice.

If the furnace is being built on open ground, then the foundation must be deepened, and if on a concreted site, then the base must simply be further strengthened with metal piles.

So, after removing the soil layer by about 40 cm, sand, crushed stone should be laid on the bottom and compacted with a layer of 7 cm. Reinforcing mesh is laid on top and concrete is poured, which is made from cement grade 300, crushed stone, sand and water. Also, if desired, you can add a plasticizer, for example, slaked lime. In our case, it is necessary to pour a monolithic reinforced base with a reinforcement step of 15 cm.

The surface of the poured foundation must be leveled. You can make it a rule. Then the finished base is covered with a film. Work can be continued only after the base has dried. This may take up to two weeks.

Note! Instead of pouring the foundation into the ground, you can dig a reinforced concrete slab.

Barbecue laying involves the use of clay mortar. And just the quality of this mixture will depend on the strength and durability of the entire structure. So, it is unacceptable for the clay solution to crumble and crack after drying. Therefore, it should be relatively plastic and relatively thick.

Clay mortar is divided into 2 types:

1. Skinny. A non-plastic mortar is implied, which does not shrink after firing. But it will crack and fall out of the seams. Therefore, it is not suitable for masonry.
2. Fatty. This refers to the presence of plasticity in the solution. Due to this property, the solution is evenly distributed over the entire area of ​​​​the brick. However, there is a precipitate during firing. As a result, it is not used for laying a barbecue and a brazier.

To prepare a good clay solution, you will need the following list of materials:

• Water.
• River or fine mountain sand.
• Preferably oily clay.
• Cement.
• Salt.
• Planed board.
• Bucket 10 l and bank 1 l.
• Sieve for screening with a mesh size of 1.5×1.5 mm.
• Sieve with wide cells 3×3 mm.
• Raw brick.

So, for the preparation of a high-quality mixture, it is recommended to take a raw brick. Thanks to him, a sufficient amount of clay and sand can be added to the solution. Plus, it blends perfectly with masonry bricks, as it has an almost similar structure. Considering that it can be difficult to find a raw brick, and the process of preparing a solution from it is laborious, it is best to use clay and fine mountain sand as a basis.

First, using a sieve (with cells 1.5 × 1.5 mm), clean the sand from gravel and other contaminants. Thanks to this cleaning, you can make a thin layer of seam when laying a barbecue. Based on the quality of the clay, the required amount of sand is added.

Note! To the touch, a good solution should not have lumps, clots, it should be homogeneous. The mixture should slide off the shovel without spreading over it.

To increase the strength of the resulting solution, table salt is added to the mixture. For a bucket of solution 200 g of salt or cement 3-4 kg also per bucket. If the salt dissolves in water, then the cement should be thickened in water to a state of sour cream. After that, such additives are added to the clay solution.

Ordering a brick barbecue is the most difficult, since each row must be laid out exactly according to the scheme. In our case, the combustion chamber has a straight vault. In the diagrams, the brick brazier is raised to a height of 90 cm, but you can lower it if necessary. To do this, the ordering scheme will have to be slightly changed. The total height to the beginning of the chimney is 217.5 cm according to the drawing.

A waterproofing layer is laid on the dried foundation. Then you can start laying bricks. If the construction of a barbecue is carried out in a gazebo, then the first row of the stove should be laid out at floor level. If the foundation for the barbecue turned out below the floor level in the gazebo, then lay out an additional row of bricks. After that, the laying is carried out strictly according to the above scheme.

The first nine rows do not require special explanations. Laying is carried out according to the scheme. In this case, it is important to check the vertical and horizontal walls, as well as to control the thickness of the solution (8–10 mm). To make the seam between the bricks perfectly even, you can use a rebar with a diameter of 8 or 10 mm. Lay it on the edge, fill the surface with mortar. You can remove the residue protruding beyond the bar using a trowel. The bar can be removed after laying and tapping the bricks, shifting it to the next row.

To lay the sixth continuous row, after laying the previous one, a strip of metal 40 mm wide and 4–5 mm thick should be laid. There should be 4 such stripes - two in the center of each row of bricks and 1 from two edges. Approximately it may look as shown in the diagram of the eleventh row.

Fireclay bricks are laid on a composition of clay and sand, and a little cement can also be added here. Chamotte-based mixtures should not be used, as they require higher temperatures for sintering, which are unattainable in outdoor barbecues.

Now it is necessary to form the vault of the firebox. It begins to overlap from the 22nd row of the order, where, according to the scheme, the narrowing begins.

In the 30th row, the vault passes into the chimney. Then the shape of the pipe is laid out until the required height of the chimney is reached.

To improve the aesthetic properties of the barbecue, it can be decorated. To do this, you can use any materials that can withstand high temperatures. You should first make sure that they are safe and that they do not contain harmful impurities.

For lining the barbecue oven, a mortar prepared on the basis of cement and sand is used. The cladding design will look more original if you combine different materials. By connecting fantasy, you can beautifully decorate a barbecue.

Good day to all!

Today we will talk about how to put a barbecue in your summer cottage. Not portable metal, but brick stationary. What is good about this grill? First of all, design qualities. Made not only in the 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 will need a special oven, or fireclay brick. It is a fire-resistant brick that can withstand large temperature fluctuations. The mortar for laying bricks 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, rebar, stones and crushed stone. To fasten additional elements, it is necessary to prepare metal corners, gratings, various valves and a sheet of iron.

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

The number of bricks depends on the project that you draw yourself, or find one already finished. Below are several options for a brick brazier.

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

We make the foundation

The foundation of the brazier must be even, for which you can use the building level. Also for waterproofing it will be necessary to use roofing material

Based on the size of the brazier 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 pit with a concrete mixture (if anyone does not remember its proportions of cement and sand are 1: 3), while laying a reinforcing mesh.

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

After the concrete has completely hardened, you can start laying bricks.

Brickwork

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

The figures below show the ordering of the bricks.

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

After laying out all the walls, we block them with a concrete slab. For this purpose, we use an OSB board of a suitable size. We install it from below in such a way that after the concrete has hardened, it is possible to safely remove the formwork. On top we put a square frame 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 figure below:

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

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

Another version of the brazier that you can put at home is the brazier, which has an oven for a cauldron added.

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

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

We start the whole process by laying the first row without using a clay-sand mortar. To do this, first lay out all the corner bricks, which should form a rectangle. We stretch the string between these bricks. Next, we lay the bricks of the first row and check the correctness of the masonry. For this purpose, we measure the diagonals of the formed rectangle, if they are equal, then lay out the bricks on the mortar. If not, then we make adjustments to the masonry. We lay out 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 chosen order. Below are a few examples of this ordering that you can use for your construction.

Installing the oven under the cauldron includes the following steps.

Laying the 1st row.

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

Masonry 2nd row.

A red brick is laid around the perimeter, and fireclay in the middle. The row starts with a half 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.

3rd row masonry.

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

Masonry 4 and 5 rows.

The brick is laid in such a way that holes are made for the firebox door and for the chimney. We divide the oven 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 of fireclay bricks. We fix the firebox door.

Masonry of the 6th row.

We do everything in the same way as when laying the previous row. The only thing is to block the outer hole for the chimney. The brick should bandage the seams of the previous row.

Masonry 7-11 rows.

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

Brick brazier with a roof do-it-yourself drawings and photos

Sometimes, while preparing a delicious barbecue on your country grill, unexpected rain spoils the whole action. Naturally, the question arises about the need to place a brazier 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 barbecue, and we are building a brick one. The easiest and most natural option is to put up 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 a 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!