A brick grill is a necessary attribute of a country house; you can cook delicious healthy food with a fragrant smoke on it. What can I say! Even the most common meat, fish and vegetable dishes cannot be compared to those cooked on a conventional hob.
Location
As for the location of the barbecue, it must be built so that the wind carries the smoke from the house towards the wasteland.
The grill looks harmoniously next to the gazebo - it is very convenient. Thus, you can watch the cooking process without interrupting the feast.
Construction technology
The first stage is the creation of a project and the selection of a site, as well as the purchase of materials necessary for the construction.
The second stage is the construction of a barbecue. Before starting construction work, you need to prepare construction equipment, auxiliary equipment, the necessary material and be patient and attentive, as you will need to read the diagram.
So, let's start with a complete set of building material. You will need refractory bricks, wooden lathing elements, cement-based glue for decorative heat-resistant tiles, sand, cement, gravel, rubble stone. Pieces of tiles and reinforcement mesh, sheet plywood. And, of course, you cannot do without a concrete mixer, buckets, shovels and bayonets, a hammer and a building level.
Foundation
When the preparatory work is completed and all the necessary inventory is assembled, we proceed to the construction of the foundation - this is the basis of the aboveground structure. The better the foundation is, the more durable the structure will be.
The foundation for the barbecue will be built at a depth of 50-60 cm and no deeper. For him, you will need to dig a trench and create a sand cushion - this will be 1 layer of the foundation.
A 10 mm reinforcement mesh is laid on top of the sand cushion and formwork is arranged. The formwork is formed from sheet plywood and poured with concrete. After 48 hours, when the concrete formwork has set, you can proceed to the installation of the waterproofing layer. The waterproofing layer can be created using a regular film or sheet roofing material.
Brazier base
The base of the barbecue can be anything, it all depends on your financial capabilities and preferences.
The simple construction of the plinth consists of a firewood compartment, a meat preparation compartment and a cutting compartment. If you are a kebab lover, then in this case, the design of the barbecue is more complex and it is arranged permanently. In this case, when you do not have special skills, you can experiment with a primitive design.
- The height of the base, or rather the height from the floor to the hob should be matched to the person who will cook, it should reach a level just above the waist, so that it is convenient to work on the fire with your hands.
- The width should not exceed 35 cm.
- The length should not be more than 1 meter.
- The depth should be 12 cm.
Prepare a cement mortar with the addition of special heat-resistant aggregates, a level and a brick and proceed with laying the first row of the basement. Having aligned the first row in level, proceed to laying the second row, taking the butt seams to the side. Solid rows are laid up to the level where the hearth will be located.
The hearth is arranged according to the foundation technology. The only difference is that the formwork will be built on the inside of the plinth. The side parts of the plinth are cast with protrusions, they will serve as grooves for the grill.
The grooves must be filled at different levels in order to be able to control the heat level.
Next, the wind walls are erected, and the barbecue pipe is laid. The pipe is a heavy element, therefore it must be installed on support columns. The bottom of the pipe should be wider than the top. The upper part of the pipe is laid with four bricks and covered with heat-resistant steel.
But, if there is no desire to build a brick pipe, then you can use a metal pipe. In this case, you can create an interesting barbecue design by combining several types of material in a single design.
To prevent precipitation from falling into the hearth and destroying the structure, it is necessary to make a roof over the barbecue.
You can also build a canopy, which can be of different designs. It is installed on a monolithic wall, stone racks or metal supports. The visor must be constructed of heat-resistant iron, and the outer part must be covered with a waterproofing layer.
You can start decorative finishing. The ideal option would be clinker tiles, forged items and cast iron. Do not deprive attention and the site, it should also be in harmony with the design of the barbecue.
Schemes and drawings
Video: building a simple barbecue
Photo
A barbecue in the country is a distinctive feature of a pleasant stay outside the city with a barbecue in good company. Perhaps that is why most summer residents are happy to install a barbecue or grill in their summer cottage.
Yes, you can just buy a ready-made brazier for the country house, but there is something attractive in plans to build such a brazier with your own hands. A summer cottage barbecue is not only a gathering place for the whole family and an interesting element of country design,
but also a very effective thing when you need to feed a lot of people, for example, for a holiday; since the size of the surface of an amateur barbecue is usually much larger than the standard purchased one. In addition, a hand-made brazier is more durable, less whimsical in operation, and has a "warmer individual" look than a purchased one.
The task of making a brazier with your own hands can be solved by a couple of skillful hands over the weekend. There is nothing complicated in the device of a country barbecue, you can see it yourself in the drawing.
Simple barbecue device.
Furnace: The inner wall of the barbecue can be faced with refractory bricks. It is better to push the wall slightly forward for easier access to the grill grate.
Grill grate: Choose cast iron or stainless steel. Fits on corner ledges.
Foundation: a concrete platform (8-10 cm) on a cushion of compacted rubble (8-10 cm) ensures the stability of the grill structure.
Brick walls: They form a closed grill frame, reducing wood consumption by 65% and protecting against hot sparks.
Ash pan: sheet of metal for fuel. Placed 20-35 cm below the grill grate.
Do-it-yourself grill or buy?
If you have bricklaying skills, no back problems and a couple of friends who are ready to help you, then you can make a brazier yourself over the weekend.
Where to place the barbecue at the summer cottage?
Determine the prevailing wind direction and set up the grill so that smoke does not fly into the house or recreation area.
What to make a brazier?
Concrete foundation blocks- the cheapest building material for the barbecue. Inside the firebox, it can be overlaid with refractory bricks for greater heat retention. Outside, the grill can be overlaid with natural stone.
Natural stone- natural stone retains heat well. Plan enough time to select and fit the stone. In addition, it is good to have some surplus stone in reserve, because it is difficult to predict the exact consumption of material for the construction of a natural stone barbecue.
Red ceramic brick- almost the best choice for the construction of a barbecue. Outwardly attractive, retains heat well, is not afraid of interaction with open fire. For a brick brazier, you need a little more skill in brickwork than for a concrete block brazier.
How to heat the grill?
Use dry fruit logs, which add an unforgettable flavor to all grilled meals. Provide a place in the barbecue structure where you can put in advance the suitable logs that you received when pruning fruit trees.
Barbecue tools.
Forceps- the longer the better for your safety.
Brush from metal for cleaning the grill.
Gloves barbecue that can withstand high temperatures.
Additional features of the barbecue.
Brazier with a spit, which will make it possible to evenly fry a large piece of meat.
Brazier with chimney- will allow you to collect and remove smoke up to the side of the summer kitchen or gazebo next to which the barbecue is installed.
Fireplace with barbecue- do you want to build something grandiose at the dacha? We build a fireplace for a patio or a summer cottage, into the walls of which we embed corners to support the grill.
BBQ and security.
Food poisoning. Wash your hands, buy meat in safe places. This is the best advice for avoiding food poisoning in the midst of your summer picnic.
Charred meat. Do you like well-done meat? Don't charcoal the kebab black! Charred food particles double the risk of cancer. So that you can raise a toast to health and meat with a slight redness inside.
Carbon monoxide poisoning. Everything is good in its place. If you are cooking on the grill in bad weather and you have a crazy thought “why don’t I do this in the garage”, chase it away with a nasty broom. Indoor carbon monoxide concentrations can be dramatic for you.
Fire. At least 3 m from buildings, wooden fences, sheds, etc. enable you to avoid colossal fire damage and serious injury.
Heatstroke."It's so hot in here that I have enough blow." This may not be just a joke. Overheating can provoke a serious exacerbation of the disease for people with cardiovascular disease.
Casual clothes. Do not wear loose-fitting clothing with dangling sleeves or shelves when using the barbecue. A spark that hits it can produce a completely different fireworks than you planned.
Deep-frying. It is better to leave the work with deep fat to professional chefs. Splashing fat particles, open fire - it is better not to overestimate ourselves, we are smart enough to understand “the game is not worth the candle”.
Watch out, wasp. Wasp stings are extremely painful and very dangerous for people with allergic reactions. Therefore, it is better to have anti-allergenic drugs in the medicine cabinet, and wear a long-sleeved shirt.
Coals and fire safety. Wait 48 hours before discarding the ash from the barbecue.
How to care for a barbecue?
Clean the grill grates with a steel brush so that ash and food debris do not accumulate. Sprinkle the cooled grill with sunflower oil to prevent rusting. Remove the ash after each use of the grill so as not to accumulate foreign odors for the next cooking.
Whether you make a brazier yourself or buy a ready-made one, it will bring you many pleasant minutes when, with a kebab in hand, admiring an open fire in a pleasant company, you will get the much needed respite from the tense daily rhythm.
The brazier is nothing more than the simplest hearth, designed for the preparation of specific types of dishes on an open fire. To fry meat or poultry on skewers or a wire rack does not require a complex heavy structure. The simplest grill can be made of bricks in a matter of minutes, even without using clay mortar. If the design is not disposable, but at least seasonal, it makes sense to make a more solid brazier. The same simple design, but more reliable and convenient.
What is this article about
The simplest grill
Such a brick structure without the use of mortar is built in haste, or if there is no collapsible barbecue made of sheet metal, and you really want to cook kebabs or just caught fish.
At standard sizes, just 1-2 bricks stacked on top of each other give the required height.
For laying the barbecue, choose a flat, without slopes site. If the soil is covered with turf, it is preliminarily cut along the perimeter, slightly exceeding the perimeter of the future "structure". Roll or lay down with grass nearby. You will need it after completing the rest and dismantling the temporary barbecue to close the fire pit.
The bricks are laid in 2 rows of 3 each - the long side of the barbecue is obtained - 75 cm.
The end sides are laid with the remaining 4 bricks - the width of the barbecue is 25 cm.
The bricks are placed on top of each other without bandaging, leaving 1–1.5 cm gaps between the ends for free air flow to wood or coal.
Simple stationary grill
It is difficult to call this structure stationary, although it can serve for more than one season. It is advisable to build it in a summer cottage, which is used periodically, and barbecue and noisy companies are an infrequent phenomenon.
The difference between this design and the simplest brazier folded "dry" will be in larger sizes and possible modifications reflecting the addiction brazier chef... If you are an adherent of classic kebabs, no complicating elements are required. The construction will be the same brick box. Only the rows in it will not be 2, but 4-5. The brick will not be stacked one on top of the other, but with a bandage - displacement of the upper row relative to the lower one by half a brick. To prevent the structure from crumbling from an accidental shock, a clay solution will be used.
For the construction of such a barbecue is not required.
It can be erected on any flat, dry surface. The base can be a sheet of iron 4-5 mm thick, a concrete slab or a leveled area covered with compacted sand or fine gravel.
To make it convenient to cook on the grill and not to squat in front of it, its height along the upper edge should be 0.7 meters.
In order to save material, the legs of the required height can be made from pipe sections, a steel corner, or you can use an old table with metal legs and a removed wooden tabletop.
If there are a lot of bricks, you can make brick legs. In this case, waterproofing is necessarily laid between the base and the legs - rolled roofing material.
After laying out the legs, which will be located in the corners of the structure, a sheet of iron or a frame welded from steel corners is laid on them. You can supplement the brazier with a small table by putting a longer sheet.
The first row of a brick barbecue, if corners are used, should be continuous. It is completely bricked up, forming "under" the hearth.
When laying 2 and 3 rows, gaps of 1 - 1.5 cm are left between the ends of the bricks, they will act as a blower. Each subsequent row is laid with a dressing in relation to the bottom row. Variations in size are possible only according to the length of the barbecue. The width remains standard - 25-30 cm, otherwise not long enough skewers will fall into the brazier, or get very hot.
The disadvantage of such a barbecue is ash cleaning. It will have to be taken out after the structure has cooled down from above, bending over the edge of the barbecue.
Complicated designs of the simplest barbecues
Changes can be made to the design that significantly improve usability and functionality. With minor changes, such a hearth can be used both as a brazier and as a barbecue, as a stove and even as a smokehouse.
The principle of the device of such a barbecue does not differ from that discussed above. The difference lies in the fact that not separate legs are laid out of the brick, but three walls, two side and back. The resulting niche is later used for storing or storing dry firewood.
The distance between the grill and the upper edge of the barbecue allows you to cover it with a lid and makes it possible to use the structure for hot smoking fish. Heat-resistant dishes - pots, pans, kettles - can be placed on the wire rack. During the period of active burning of firewood, when coals are prepared for barbecue or barbecue - use it as a stove for cooking first courses - shurpa, fish soup.
Simplest hearth-barbecue grill can be difficult in 1 day, and please you for several years.
If you are a fan of eating fried meat, you must have come up with the idea of arranging a stationary brick grill. We offer instructions, following which you will fold the grill literally over the weekend, and then you can immediately test it, showing all your culinary abilities.
Cooking a place for the barbecue
So that the brickwork does not lose its neatness over the years, the grill should be located on a rigid monolithic base. A paving slab will be most suitable for these purposes, you can also use hollow core slabs and other suitable concrete products.
We will consider a special case of arranging a concrete base for a brazier measuring 2.3x1.6 m. Conventionally, the slab is divided in half lengthwise - one half for a brazier, the other remains as a platform for a convenient approach and cooking. Note that part of the concreting can be replaced by a brick pavement.
To fill the slab, it is necessary to remove the soil layer on the bayonet of the shovel, having previously marked the area with pegs. At the walls of the resulting pit, you need to install pieces of thin OSB about 30 cm wide and fasten the plates with kerchiefs at the corners. A 15-17 cm layer of crushed stone and sand is poured onto the bottom, the bedding is compacted and spilled with water.
The slab must be reinforced with at least one layer of mesh with an 8 mm rod and a cell of no more than 120x120 mm. The embedded element is located with a protective layer of 60 mm from each edge on the spacer plugs. The slab is poured with concrete grade B-15 or stronger, it is optimal if the slab is poured 60-70 mm above the ground level, that is, the total height of the screed is 12-15 cm. It takes about a week to dry, if it is not possible to periodically wet the concrete - cover it film and slate.
Which brick? What solution?
You must know in advance the dimensions of the stone in order to correctly arrange the order. We suggest using fired clay brick (red) with dimensions LxWxH: 257x123x55 mm. Give preference to solid materials, unless you plan to cover the masonry on top with a fence stone.
It is not recommended to cover the brazier with sandstone, clinker or chopped bricks: in the open air, delamination and cracks are likely to appear on such a facing. Therefore, for masonry, you should sort the brick and select stones without chips and broken corners. Also note that some of the brick will be at high temperatures in the cooking zone. Consequently, fireclay and silicate products are not suitable for this: one is due to potential toxicity, the second is due to physical and mechanical disadvantages.
To prepare the solution, one part of grade 300 cement is used for 3.5 parts of washed quarry sand. But there is also a pitfall here: for some types of bricks, the coefficient of thermal expansion is very different from the characteristics of the solution, which is why cracks may appear in the combustion zone. Therefore, it is recommended to replace the cement with a mixture of chamotte clay in a 1: 1 ratio.
We spread the arched woodpile
Previously, it will not hurt to draw on the screed the contours of the future barbecue - a rectangle of 2126x926 mm. The masonry is made in half a brick, starting from the back wall - a row of eight bricks with 10 mm seams. The walls are reported from the side - perpendicular rows of three bricks each. Another partition is laid out flush with the fourth brick of the back wall, so the masonry in the plan takes a W-shape.
The laying of the second row starts from the side walls, but in this case the first brick is laid on the back wall, which ensures the ligation between the rows. In the second row, the front ends of the walls are completed with add-ons - halves of a brick cut off by a grinder. The second row ends on the back wall: first 3.5 bricks of the rear wall of the woodpile, then a whole brick of the middle partition across and 3 more bricks of the right compartment. The third row, like every odd one, is laid out in the same way as the first, the fourth and all subsequent even ones - in the same way as the second.
Thus, the masonry is erected up to the thirteenth row inclusive. Now you need to prepare a sheet of drywall or LMDF with dimensions of 130x80 cm.The sheet is rolled up in an arc (the drywall must be cut for this) and inserted into the woodpile compartment so that its lower edges are at the seam between the sixth and seventh rows. Thus, the formwork of the arch is formed, from below it must be supported with vertical and oblique strips, which are cut in place.
In the front of the arch, 7-8 bricks are laid out in a fan, in the lower part the seam between them is slightly less than a centimeter and widens with a wedge. The front ends of the bricks are aligned according to the rule flush with the walls and the partition. First, the bricks of the arch are fixed with mortar in the back, leveled visually and left to set for an hour. During this time, you need to knock down and press a small formwork shield to the front of the barbecue, the top of which comes out flush with the thirteenth row of masonry.
The seams between the stones of the arch must be carefully filled with mortar, tamping it with the edge of a trowel. The deeper part of the arch can be filled with broken brick and mortar. Ultimately, the cement screed is brought out flush with the formwork and the top row.
Arrangement of the cooking area: on a grid or on skewers
The fourteenth row of masonry is made like all even ones, with the exception of adding half a brick in the front part. Instead, along the front of the barbecue, the row is closed with four bricks. The cement screed is covered with the same masonry: here three bricks alternate in the second horizontal row, two and half bricks in the third, and so on, up to the back wall, that is, the bottom of the firebox is completely covered with bricks.
In the area where the countertop is installed, the complement of the fourteenth row is absent and so the reduction of the right side wall begins. With each new row, its depth will be reduced by half a brick.
The barbecue area is reported by analogy with the lower rows. There are 19 rows in the barbecue in total, that is, its total height is just over 120 cm.
The front of the barbecue remained open. A row of three bricks is laid flat in it, then a row of two stones with half extensions, on top of the masonry is done in a quarter. Two of the same exact rows are laid out at the back wall of the barbecue, forming its second side. The gap between the sides is about 70 cm, that is, both grill grates and skewers can be used on the grill. The width of the barbecue is also 70 cm, that is, it is focused on the simultaneous preparation of six portions of barbecue.
There is a little trick: two rows of front wall masonry can be successfully replaced with a 180 mm steel channel. In this case, you can adjust the width of the barbecue for skewers and a grate, and ash removal will also be easier.
Joining or grouting
To make the brazier look a beautiful and complete object, it is recommended to lay the masonry using the fence post technique. You will get uniform joints of the same thickness if you apply the mortar over two 10 mm smooth reinforcement bars.
As a result, the seam will take on a neat semicircular shape, but you can always take the time to decorate if you fill it flush with the brick. Firstly, the masonry can be embroidered one day after the completion of the last row. Secondly, you have the right to leave everything as it is and process the visible surfaces with an emery stone after final drying. In addition to the fact that such a roughing looks good on its own, due to the absence of grooves on the seams, dust will not accumulate, and greasy streaks can be relatively easily eliminated by repeated grinding.
Auxiliary elements
Well, in conclusion, we will mention the various improvised means that simplify the preparation of fried meat. First of all, this is the countertop in the adjacent barbecue compartment. It can be installed on corners fixed with dowels along the inner contour. It is also possible at the construction stage to lay several steel plates under the thirteenth row so that they protrude inward with "tongues" by 40-50 mm. The table top in both cases is removable and can be installed as needed. For stationary installation and all-season use, only "liquid stone" is suitable.
Of the other additions to the barbecue, a grate for a woodpile, a trash bin with a pedal drive of a lid, a vegetable washer embedded in the tabletop will be very useful. Do not forget to think about a flat "lid" on low legs for the barbecue, so that the sudden rain does not interfere with cooking. Soulful feasts!
To make delicious meals in the country, a good option would be to use a brick barbecue. It is quite simple to make a structure with your own hands.
Our article will acquaint you with the principles of operation of a mini oven, you will find out what it can consist of.
Barbecues are the most popular outdoor cooking method. This design is similar to a barbecue, it has a typical device.
The difference between barbecue and barbecue
Barbecue specialists who have remade a lot of outdoor stoves with their own hands know that the barbecue grills food from below using embers.
The food is not fried on top. Therefore, you have to constantly twirl the skewer.
Barbecue is different. Meat is placed on the grill, the grill itself becomes slightly lower than the side walls. This is the whole essence of the work of this design. In a barbecue oven, the pallet looks like a solid canvas, without grates.
As the coal smolders, food is gradually roasted by reflection from the walls of the oven itself.
The walls of the barbecue are high, due to this, a smoke cap forms over the products, they are slightly smoked in it, this gives them a special aroma. If you put a piece of tough pork in such an oven, it will become soft and juicy during the process of roasting in the oven.
You might think that the height above the walls of 25 cm does not matter, but this is not the case. The culinary process is a delicate matter, food lends itself to the slightest change in temperature.
If you pay attention, you will notice that most picnics in nature or in the country do not do without a barbecue oven, the grill is not so popular. There are quite a few brick oven designs for a barbecue; you can easily choose a convenient option for yourself.
How to build a barbecue yourself?
At first glance, it seems that not easy cooking in a barbecue oven means that the structure is complex. However, this is not the case; building a stove with your own hands is quite simple.
It is the lovers of country gatherings who build stoves with their own hands. Materials for its construction are always at hand for each owner. Every man held bricks in his hands, which means that building a stove would not be difficult for him.
First, they put brick walls, then measure the place where the pallet for firewood will stand, the last step is to install the grate for the products.
When building a barbecue oven, it is important to think about its appearance. A beautifully crafted structure will be the best decoration for a summer cottage.
Design features
In simple terms, a barbecue oven is the most primitive brickwork. Make it in the form of the letter "P". Such a simple structure would be an excellent option for outdoor cooking.
Skillful builders put skewers on the stoves, this greatly facilitates the work when frying meat, you don't need to hold anything with your hands, just turn it over.
BBQ oven materials
The barbecue oven is assembled from standard red bricks, which are always available on the site. It is impossible to coat the layers of bricks with ordinary clay, here you need a high-quality cement mortar.
At the end of the construction of such a furnace, a pipe is always removed, it serves as an exhaust hood, a canopy from bad weather and strong winds.
If there is an exhaust hood, such a stove can easily be placed in a gazebo, on an open terrace, acrid smoke will not emanate from it directly into the face.
Braziers, barbecues - lately they have been very popular with absolutely everyone. Who doesn't love eating delicious food outdoors?
Without exception, everyone loves the taste of juicy, roasted meat. It is for this pleasure that you should use all your strength, experience, build such a stove. You will be proud of your invention, as well as delight your loved ones with new barbecue recipes.
Photo of a brick barbecue
