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Barbecue grill. Mangal design features

Whatever brazier you are going to make on your site, one of the most important questions that you must decide is what will be its size? This will allow you to optimize the manufacturing process and make a product that meets all your expectations and requirements.

When choosing the size of the brazier for barbecue, it is necessary to take into account both personal wishes and objective points. What is meant by this? The dimensions of the product should contribute to its normal operation, correspond to the site allocated for placement, and also harmoniously fit into the design of the site.

Barbecue dimensions for barbecue: drawing, photo

Length.

The number of skewers that you can put on the grill directly depends on this indicator. So, it is necessary to think about how many guests will visit your "barbecue". The most common size is a meter length, which allows you to place 10 skewers.

Width.

As for the width of the brazier - usually the figure is constant and is 30 cm. This is due to the binding to the parameters of the skewers. A skewer, on which 6-8 pieces of meat are put on, occupying 25 cm, will fit perfectly. It is better to make the design no wider than the recommended values: a lot of heat from such a brazier simply goes into the air.

Depth.

Another important parameter is the depth of the brazier. As a rule, it is 15 cm. At the bottom there is an even layer of coals and the distance to the meat is moderate (it will not allow it to burn). You can, of course, make it deeper, but much more firewood will go away. Whatever the design of the product, one parameter directly depends on the convenience of work and is determined by the height of a particular person. We are talking about the height of the skewers above the ground. Holding and turning the skewers must be comfortable, not too high and not too low. This value is measured individually.

Barbecue dimensions for barbecue: drawing, photo, design

The simplest brazier is a metal box with holes along the sides that provide air supply. As a rule, it is installed on welded or removable legs. With the main part unchanged, such a design will differ significantly.

Metal.

Barbecues made of metal are equipped with shelves for meat and firewood, for water and for various accessories. Pipes are attached to them so that the smoke does not interfere with cooking, and the roof provides protection from the rain. Forged parts are used for decoration, and the products themselves must be cast from cast iron, giving them the appearance of real works of art.

To protect the brazier from rust, antipyretic paint is used, which gives the entire product a neat appearance. However, if all these options are limited to approximately the same size, then the stone barbecue is a fundamentally new structure.

Brick.

The development of brick braziers often leads to changes in landscape design. The kebab cooking zone is no longer a sideline of the feast zone, but a separate zone that introduces changes both in the planning of the site and in the social structure of the teams gathering on the site. This is because landscape design implies the presence of places where small groups of 2-3 people can quietly retire from the whole team.

The barbecue area is another place, purely masculine, where you could not only cook a barbecue, but also smoke, chat and drink a bottle of beer.

As for the meat preparation place itself, it is a solid size hybrid of a kitchen wall and a fireplace, where every detail seems to be provided for convenience - from electric skewers to the ability to wash hands.

The sites are planted with plants and covered with covers, turning into cozy and comfortable gazebos. Given the complexity of the building, it is better to entrust its construction to professionals, experienced masons who have the skill of laying fireplaces and stoves. In this case, it will really become a decoration of your site and a favorite place for barbecue.

By observing the correct dimensions of the elements of the barbecue grill and the height of its legs, you can create the optimal temperature for cooking barbecue on charcoal. To do this, you need to know the length and design of the skewers / barbecue grills, use the drawings, or at least the diagram, which are provided below. In other cases, the dish will burn or remain undercooked, and the service life of the hearth will decrease.

To enlarge the drawing and view all sizes, you need to click on the photo

Since the preparation of barbecue or any other food takes place according to specific technologies, the following factors are taken into account when calculating the optimal size of the barbecue:

There are options for braziers with additional functions. For example, a brazier is equipped with a side compartment for unburned coals with its own chimney. Or part of it is covered with a hob for simultaneous cooking of a side dish, heating the kettle.

In this case, the main part of the brazier should have the dimensions recommended in this manual. The remaining elements are attached in such a way that the cooking process of the barbecue occurs without any interference.

Skewer design

There is only one way to calculate the correct dimensions of the brazier - the cook uses skewers, a barbecue grill, or both of these tools of the same length. The standard design of the skewer is:

length - total 45 - 50 cm, working 30 - 35 cm;
perm - spiral, located near the handle, length 4 - 6 cm.

You can enlarge the drawing by clicking

In camping (collapsible, folding) versions of the brazier, the dimensions of the sword / skewers may be reduced.

If the working tool is lost/replaced, the length of the skewer should be adjusted in accordance with the brazier for which it is intended.

Similar requirements apply to barbecue ovens. The grate should be placed evenly over the coals at a height of 5 - 8 cm, since the meat is usually pressed with nets on both sides and cooks faster. The industry most often produces mesh structures with dimensions of 18 x 28 cm, and a brick or steel box is fitted under them, where coals will be poured.

Temperature regime

Attention: Experts still do not have a consensus on the need for holes in the side walls of the brazier. Some believe that they interfere with temperature control, and air should be supplied inside with a special fan. Others believe that when fanning increases the likelihood of igniting smoldering firebrands, they prefer not to use a fan.

Dimensions of barbecues of various types

Hearths for frying meat on coals are made by hand from different structural materials. Which also leaves an imprint on the dimensions of the barbecue structure. For example, from sheet steel, the brazier box turns out to be compact, and from brick, it is oversized. Cutting sheet steel is easier than splitting masonry stone.

Collapsible and folding hearths are designed for transportation, usually have smaller dimensions compared to stationary type braziers.

Width

When using standard skewers, the width of the brazier depends entirely on their length:

size - 30 - 35 cm;
skewers - a vertical slot in the side wall of the broiler on one side (pointed) of the skewer.

Turns are carried out according to the scheme:

skewers are inserted with a far pointed edge into a vertical slot;
then flip 180 degrees into the same slot;
then separate sections of the barbecue are browned, the skewers are rotated 90 degrees in any direction, they are laid flat on the upper side of the barbecue, and not a groove.

Click to enlarge

This technology is considered classical, however, there are electric skewers and skewers of various designs that allow them to be fixed relative to the coals at any angle.

In accordance with the standard parameter of the barbecue grill, it needs a brazier width of 15 - 18 cm. It should be noted that when turning it lies on the side walls of the barbecue at different heights.

Depth

By default, the efficiency of open hearths is much lower than that of barbecue ovens with a combustion chamber. With the same fuel consumption, the yield of kebabs is noticeably lower. The depth of the brazier is selected depending on the meat and the temperature regime:

under normal conditions, pieces of pork or lamb should be at a distance of 5 - 10 cm from the coals, which are covered with a layer of 5 - 10 cm at the bottom of the brazier;
thus, the height of the side walls is 15 - 20 cm.

Attention: The main mistake in the independent manufacture of the brazier is the burning of coals directly inside it. For a large fire, the depth of the barbecue increases, the distance from the burnt firebrands to the skewers becomes greater than the required value. The barbecue takes longer to cook, the consumption of firewood increases.

Length

If the previous dimensions of the brazier are considered critical for the kebab cooking process, then its length is a less important factor. However, you should take into account the nuances:

vertical slots for skewers are made at a distance of 8 - 10 cm from each other;
if you place them closer, the meat will not fry, it will become more difficult to rotate the skewers.

Therefore, the length of the brazier mainly depends on the number of guests or family members for whom the dish is being prepared. If the brazier is used in a large company, you will have to set a priority, stock up more coals.

In the orders of barbecue ovens, the sizes of both grates and skewers are taken into account, but at the same time, average sizes are taken. Only a professional bricklayer can correct the design; it is better for a home master to adhere to the layout scheme without changes.

For barbecue grills, 30 cm of the length of the hearth is enough, the meat cooks faster, so portions of coals last longer.

Barbecue height

The quality of operation of the hearth is affected by the height of the brazier from ground level and it should be from 75 cm to 125 cm. The level from the soles of the brazier to the hands of his hands is taken as a comfortable value for this size:

in this case, the spine is unloaded, there is no need to bend over the brazier;
natural draft increases if there are holes in the side walls of the hearth.

So the height depends on who will cook the barbecue most often. We have already given several drawings of metal structures above, here we will add another drawing of a brick barbecue.

Attention: In mobile barbecues, the comfort of cooking kebabs is deliberately sacrificed by increasing the ease of transportation. Short legs take up less space in the trunk of a car.

brick hearths

Unlike metal braziers, brick braziers are enlarged in size. This is due to the large format of the structural material. Nevertheless, the internal working part of the hearth must have the indicated dimensions. Only the external size of the structure increases, chimneys, countertops and sinks are often made, which increase the comfort of operation.

The main nuances are:

length, height to the side and width - these parameters are easier to fit to standard sizes;
brazier depth - has a rigid binding to a brick format of 6 cm and a seam thickness of 1 cm, is 21 cm or 28 cm (3 or 4 rows, respectively).

Can be enlarged by clicking

A brick structure by default has a higher resource than an iron one.

Metal constructions

When constructing metal structures, there are much more nuances, different elements can be used: sheet steel, finished decor elements (usually twisted and forged elements) and parts of used products (countertops, barrels, tanks, whatnots), as well as hearths are not only stationary, but also mobile within the site.

Therefore, in one case, it is easier to withstand the dimensions of a metal brazier, in another case, they have to be deliberately changed. For example:

Well, and a video on which you can see some additional nuances about dimensions:

Thus, when making a barbecue or for cooking barbecue on charcoal, you should use the drawings with the classic dimensions that were given above. This condition is easier to fulfill when using sheet steel, more difficult when laying bricks or partially using parts of high artistic value from used household items.

Barbecues have become an indispensable attribute in almost every outing into nature or when meeting friends on a personal plot. And this is not surprising, since only the grill allows you to cook in the open air numerous delicious dishes from fish, meat, various vegetables, poultry, and so on. Even simple sausages cooked on it acquire a unique and incomparable taste.

It is quite natural that you can simply buy a brazier by choosing the most suitable option. It can be an easily transformable mobile design, for example, this:

By the way, making a similar barbecue suitcase with your own hands will not be difficult. And this will be the best solution, since factory samples of all mobile barbecues are produced with very thin walls and their service life is short.

For a personal plot, it is much more expedient to purchase an already more serious barbecue structure, which will also become the pride of "home" barbecues.

In addition, braziers of a solid category are ideal for preparing a full-fledged barbecue.

It should be noted that, despite the impressive dimensions of such a backyard barbecue, its design is well repeatable at home, however, only an experienced welder can make such a masterpiece with a welded ornament.

But if you do not focus on decorating delights, then the manufacture of barbecues is quite accessible to many.

They are made:

From improvised acceptable materials (gas cylinders, disks, and so on).
In brick version.
From metal.

Drawings of many unique brazier designs that are worth repeating are abundant on the Internet. Surprisingly, these original home-made developments, as a rule, surpass similar industrial designs in many respects, for example: durability, functionality, comfort of use, and so on.

When choosing the design you like for making it yourself, you should take into account the fact that not all sizes of the barbecue grill can be absolutely arbitrary. Nevertheless, there are a number of recommendations verified by practice for the correct manufacture of barbecue structures.

It is necessary to pay special attention to the dimensions of the brazier

Depth

The most significant dimension, which directly affects the usefulness of the preparation of products, is the depth of the brazier. The optimal supply of heat to the cooked food depends on how correctly the values of this parameter are maintained. Practice has proven that the values of this value should be in the range from min = 15 cm to max = 20 cm. At smaller depths, the products will definitely burn, and at large ones, the heat will obviously not be enough.

Width

The width of any barbecue is directly related to the length of the skewers that are used in the process of cooking barbecue. If standard skewers are used, then the width of the brazier can be in the range from 28 cm to 40 cm, which will ensure reliable placement of the skewers. It is not recommended to use skewers with sizes of larger and arbitrary lengths, since in this case the effective functionality of the brazier will noticeably decrease. Meanwhile, standard skewers allow you to string up to 8-9 pieces on them. portioned pieces, and this is more than enough for one person.

Length

The optimal values for the length of the brazier are calculated based on the number of skewers used at the same time. It is generally accepted that there should be ~ 10 skewers per linear meter, that is, a distance of about 10 cm is taken between the skewers. Therefore, for a small family or a small company, the brazier is only 600 mm long. will be ideal in size, as such compact dimensions make it easier to use the barbecue.

And we always remember the “golden rule”: 10 cm are allotted for one skewer.

Structure height

The height of the barbecue grill is the most non-critical parameter. It is chosen absolutely individually and should be of such a size that it is extremely convenient to use the barbecue itself. But, basically, the height is almost always 1 meter.

For barbecues of mobile structures, as a rule, two types of removable legs are used, which allow you to change their height in relation to certain conditions:

Elongated brazier legs, which provide the optimal height for comfortable work in stationary conditions on a personal plot.
Shortened legs - allowing the barbecue to be transported. Their length should be commensurate with the dimensions of the trunk of the car that is used for transportation.

The recommendations above do not mean that they must be strictly adhered to. In field conditions, temporary barbecues from any improvised means are quite suitable. Or you can make the simplest design of the brazier, which can even be transported by bicycle.

All parts of this elementary product are made of metal and are connected with ordinary bolts and nuts.

Other designs of barbecues

metal

Among the many variations of self-manufacturing of barbecues, metal structures stand out. They are easy to manufacture, durable enough and make it easy to modify the original version according to your wishes.

A drawing of one of these successful developments looks like this:

The assembly scheme of this homemade brazier is intuitive and easy to understand, and the manufacturing process itself must be carried out in the following order:

The optimal dimensions are determined.
The blanks of the walls, legs, handles and bottom are cut out.
Holes are drilled for air circulation.
All parts of the brazier are fastened by welding or connected by bolts.
The assembled structure is cleaned and painted with refractory paint.

The brazier can be painted not only in one color. The product will look very impressive if, for example, a deer, a wild boar or other game is depicted on its walls.

If such a brazier is meant to be used only permanently, then it is much more practical to immediately make a structure with a double bottom. Such a brazier with a sufficient thickness of the side walls is guaranteed to please with its longevity.

The length of the legs is chosen arbitrarily, but it must be recalled that the optimal height of a stationary brazier is recommended to be about 1m.

Barbecues of this design perfectly cope with their purpose, and the kebabs cooked on them are of excellent quality.

However, there are more advanced options for barbecues. They are made of stone or brick and are the best representatives of stationary hearths.

Stone or brick grills

Although these stationary structures differ in a more complex manufacturing scheme, they have such extreme versatility that no other similar product possesses.

Drawings of brick barbecues are quite complex and contain multiple structural additions.

Brick braziers are quite massive structures that combine several independent devices, for example: a brazier and a stove, a brazier and a smokehouse, and so on.

Brick barbecues are equipped with a firebox for firewood, chimneys, a compartment where logs are stored and more. In addition, they can be with adjustable coal height, have control systems and automatically provide controlled temperature conditions.

But, despite all these differences, for brick braziers, the parameters of the width and depth of the brazier fully correspond to the dimensions that are recommended for metal braziers.

This implies the conclusion that the dimensions of the brazier for barbecue should be maintained in certain optimal values, and this is true for any designs of home-made braziers.

Recall their correct parameters:

depth - min 15 cm;
width - from 30 to 40 cm;
height - 100 cm;
length - depends on the number of skewers (the distance between them is min 10 cm).

If, in the manufacture of the brazier, you follow all the above recommendations, then in the end you are guaranteed to get the perfect brazier of the correct execution.

In the warm season, many people go to the country for barbecue, and to make the food tasty, you need to cook it on the grill. Many people buy such devices, but you can make them yourself. The main thing is to choose the right material and dimensions of the structure. From the article you will learn how to determine the size of the barbecue.

There are several factors to consider

Focus on mandatory factors

The design parameters for a barbecue depend on several factors:

Meat frying method. The distance between the walls depends on this. Products can be cooked on skewers or barbecue grills can be used for this purpose. Skewers are made according to standard parameters, so the brazier will have to be made accordingly. But with a grate it is much easier, because there are many different sizes, which are selected depending on the barbecue. Thus, a brazier is first built, and then a grill is selected based on its parameters.
The need for transportation. This is the answer to the question of what should be the material from which the structure is made. It all depends on where exactly you plan to feast on kebabs. If the brazier is installed at your summer cottage, you can make it from cast iron or thick metal. Such a design will constantly be on the site, and will be removed into the room only for the winter, when it is not needed. If you do not have a summer cottage, but from time to time you go out into nature and cook barbecue, it is better to make the grill transportable. It is desirable to make it from lightweight material, making sure that it is foldable and compact.
Material for cooking meat. The optimal depth of the structure depends on this. There are two options: coals and firewood. In the first case, the brazier is made shallow, because the coals fit compactly under your meat. But in the second case, the depth will be significant, since it will take a lot of firewood to get the right amount of coal for cooking barbecue.

Video "How to make a brazier with your own hands"

From this video you will learn how to independently make a high-quality brazier for a summer residence:

Standard parameters

Now we denote the generally accepted parameters of the correct brazier. Of course, you calculate the ideal parameters for your design yourself, taking into account the above nuances. However, if you do not want to fool yourself with extraordinary options, we suggest building a standard barbecue for cooking delicious kebabs. Let's take a closer look at each option separately below.