The metal brazier is the easiest to manufacture. Therefore, it is the most common, especially among those people who like to do something with their own hands and constantly rest in the country or in nature.
Kinds
Braziers made of metal are:
Portable can be fully or partially collapsible.
Folding products
The first type is a single structure that can be folded into portable case... These metal barbecues are designed for tourists. Therefore, their features are:
- small size;
- relatively low weight.
Most of the drawings of such braziers provide for a brazier with dimensions of 45x26x16 cm (LxWxH). It is not very suitable for a large company, because it will take a very long time to cook a barbecue.
Another feature of the correct folding braziers is the special material. For their manufacture, use thin fire-resistant stainless steel... At the same time, all loops are also made from it with their own hands. Thanks to this, the grill is quite light in weight.
Stainless steel is very easy to clean from soot... It is enough to wipe it with a rag, and its mirror-like appearance returns. Therefore, a folding brazier can be put in a backpack and not worry that something inside will get dirty.
Folding barbecues are also made of sheet metal. They can be of the above dimensions, but also can be larger. The products are a bit heavy and therefore suitable for short trips. Such designs are a good option when there is very little space in the car.
Collapsible and stationary models
Portable fully collapsible barbecues can also be folded compactly. However, the compactness will be worse than that of folding ones. After all, the scheme provides for large parts. Moreover, the creators use racks with a height of 1 m... They are much larger than similar elements of a folding barbecue. Due to their large size and height, collapsible portable barbecues create great comfort during barbecue cooking.
Partially demountable models and their sketches provide for the possibility of removing the legs. The roaster is a one-piece construction.
Stationary ones are heavy and can only be carried around the courtyard. They are distinguished by a large number of beautiful decorative elements. Many of them are. Such braziers have a brazier almost the same as in collapsible structures. All other elements are beautifully designed and depend on the imagination of the creator. Often such barbecues resemble fairy tale characters, a train, cars and any other objects. Many stationary barbecues are built into the roof frame.
Ideal model
Its features depend on the shape of the brazier. Each shape has its own optimal size.
The drawing of an ideal classic rectangular metal barbecue has the following features:
- Width - 250 mm... This is enough to accommodate 6-8 pieces of meat. With this value, all pieces, including those in the middle, receive heat from the longitudinal side walls. This heat is needed to form a golden brown crust. If you make the width wider, then the middle pieces will be crustless.
- Length - about 1 m... In this case, it is taken into account that 8-12 cm should fall on one skewer. Also, a margin of 5 cm on both sides is taken into account. It turns out that 8 skewers can be placed in a meter-long barbecue. This is quite enough for an average company. A great length should not be done, because the cook will have to run from one end to the other. It is more convenient to stand in one place.
- Height - 200 mm... The optimum height is 150 mm. However, firewood is different and gives off its own amount of heat.
- Vertical cutouts in the longitudinal side walls. Their length should be 50 mm... This value will allow you to select the height of the skewers, depending on the type of firewood. The meat should be 30-70 mm away from the coals.
- Holes in the bottom... There should be a lot of them. The diameter of each hole should be done 10-15 mm... The distance between the holes and the rows of holes should be up to 20-30 mm. Drawings of an ideal barbecue may include a mesh bottom. This is better because the air flow to the coals is increased. The mesh should be made of wire with a diameter greater than 4 mm.
- Thickness metal walls - 2 mm and even better 4-6 mm... This will ensure a long service life and create the necessary heat for barbecuing.
- The height of the entire structure depends on the height of the cook. In most cases - 1 m.
Read also: Country barbecue: MM 20, MM 26 and other models
How to make the perfect model
First you need draw a drawing with your own hands... In doing so, the aforementioned rules are observed. The drawing will allow you to determine the dimensions of each side wall. During its drawing, it is determined with the implementation of the possibility of parsing the barbecue. If possible, the length of the side walls should be increased by 2 cm. These additional centimeters will represent curled edges. That is, 1 cm of each side, which will adjoin the posts, will need to be bent at an angle of 90 °. 1 cm of the bottom edge of the sides of any brazier also needs to be folded. This is done inside the structure.
According to the drawn up drawing cut the prepared sheet metal and shaped pipe or corners. Holes are drilled in the bottom. Slots are made in the longitudinal side walls. In the case of a completely collapsible structure, two long openings are made in the racks. Their length should be equal to the height of the brazier. The imaginary lines that will pass through the openings must form a right angle.
If you create a non-separable brazier with your own hands, then first weld the sidewalls. Next, racks are welded to them. You don't have to weld it. This will improve the portability of the design. In this case, each pair of racks must be made in the form of the letter "H". In this case, the ends of the racks should be 1-2 cm higher than the horizontal partition. For reliable fixation to the sides of the brazier at the level of the top of the racks, you can weld 4 protruding metal squares with dimensions of 2x2 cm. These squares and racks will need to be fastened with hooks in the shape of the letter "P".
For added stability, you can sharpen the ends of the posts to drive them into the ground.
Throat model
This grill resembles a large bottle. The design consists of three parts:
- Wide cylinder. Its height is 180-200 mm.
- The cut off cone. Height - 100-150 mm.
- Narrow cylinder. It has a height equal to 100-150 mm.
The lower part has many holes in it. They are found not only in the bottom, but also in the side walls. The upper ones are made at a height of 130 mm. The presence of side vents is a very interesting feature. Correct barbecues should not have such holes, since through them a lot of oxygen comes to the meat. It changes the chemical processes in the meat, and the dish does not turn out the way it should be.
However, in the case of cooking meat on this grill, this is not the case because so much wood is burned in the brazier that the side holes are blocked by coals. With the gradual smoldering of the coals, the holes will become free, but until then the process of cooking meat is complete. As a result, some of the firewood is wasted.
There are many different designs of barbecue grills on the modern market. The material and parameters of such products are very different. How to choose a grill that will be comfortable, efficient and durable?
A classic brazier is a steel or brick container with rectangular legs, in which coals are placed on the bottom. Pre-marinated meat is strung on metal skewers and placed over hot charcoal, keeping a distance of at least ten centimeters. Due to the high temperature, the meat begins to brown. For its uniform preparation, the skewer is periodically turned over.
Depending on the method of use, barbecues can have different design features:
- Collapsible braziers. Due to the collapsible compact design, light weight and small dimensions, such a brazier can be easily transported or even carried by hand. Folding braziers are made from thin steel sheets. They are used for cooking meat during tourist trips or outdoor recreation. The disadvantage of the product is the ability to deform with frequent incandescence. Therefore, collapsible barbecues are not durable.
- Mobile braziers. The structure of the product can be made of either thin steel or dense metal. A feature of the mobile barbecue is the presence of castors on legs, with the help of which it can be placed in any convenient place in the yard or removed for a while in a utility room.
- Stationary braziers. Such a device is massive and is mounted on a permanent place. A stationary barbecue can be built of metal, stone or brick. Sometimes, during its construction, several types of material are used. For protection from atmospheric precipitation and convenient use, a canopy is mounted above the brazier or the product is simply installed in the gazebos. You can cook kebabs on such a grill at any time of the year, regardless of weather conditions.
The classic brazier is made of metal or brick
There are also gas and electric barbecues. They are used to cook meat on skewers in the home. But many kebab lovers consider this option not perfect, since the dish does not have the "haze" aroma, which is so appreciated in cooked meat over charcoal.
Brazier selection parameters
Correctly selected parameters of a barbecue brazier affect not only the amount of cooked meat, but also the taste of the dish.
Metal thickness
On sale you can find barbecues with different thickness of the bottom and side sheets. The most common option is 2-4 mm. Products with thick walls of 5-6 mm are rare.
The key requirements for a container for preparing barbecue are strength, reliability and the ability to maintain a high temperature regime for a long time. Competently selected wall thickness avoids deformation of the product when heated, thereby extending its service life.
For collapsible braziers, steel with a thickness of 1 mm is most often used. But in such containers, you can cook meat on charcoal only a couple of times, since the product quickly burns out and changes shape.
To choose the optimal wall thickness, you should determine how often the grill will be used. The dacha brazier is generally operated no more than ten times a month. Therefore, you can purchase products made of material with a thickness of 2 - 4 mm. The thinner the walls, the easier it is to move it.
In catering establishments, the brazier can function for more than five hours a day. For such regular use, the wall thickness needs to be much greater.
Width
The width is determined according to the dimensions of the meat racks and skewers to be used. The standard size is considered to be up to 30 cm. Sometimes a width of 40 cm is practiced. The wider the grill, the faster the meat on the skewers cools.
Length
Before deciding on a long brazier, you need to estimate how much meat on average will be cooked at a time. Basically, barbecues are produced with a standard length of 80 - 90 cm. This size is designed for 8-100 skewers and a grill for frying medium-sized meat.
Depth
The optimal depth of the barbecue is considered to be 15 cm. The parameters are determined taking into account the distance from the meat on the skewers to the hot coals. The size should not exceed 10 cm and be at least 5 cm.
Meat that is too far away from the charcoal does not allow the juice to stand out and ultimately makes the dish dry. The close proximity allows the meat to burn quickly on top, while leaving the inside moist.
Many models of braziers are produced with holes on the sides and in the bottom. But, according to experienced barbecue masters, blow-through holes in simple barbecues do not affect the quality of the dish.
When cooking shish kebab in windy weather, the holes in the side walls make it difficult to keep the coals smoldering evenly. Meat will cook faster near holes, and the center of the skewer may remain half-cooked.
Ventilation holes are used only in double bottom barbecues. And simple braziers are best purchased without holes. You can adjust the uniformity of the incandescence using a special fan.
Double bottom
Thanks to the air gap between the two sheets at the bottom, the containers for cooking shashlik with a double bottom ensure uniform heating of the coal. In such barbecues, a damper is provided, which allows you to control the temperature regime.
The heat in double bottom braziers is collected in the ash drawer. For some models, special grates are provided that are placed on the bottom. Such devices allow maintaining the temperature regime due to the supply of a sufficient amount of air to the coals.
Lid
In barbecues with a lid, meat, fish or vegetables are baked faster and more evenly. Dishes are saturated with the aroma of smoke and become smoky. Also, with the help of the coating, you can keep the cooked kebab warm for a long time.
Folding shelf
Improved models include not only a double bottom or lid, but also drop-down shelves in various sizes. On such a hinged table, you can put a container of water to extinguish suddenly ignited coals or place a sauce that is poured over the meat during cooking.
Types of barbecues
The durability and safe use of barbecues largely depends on the material of its manufacture. The most common option is a metal barbecue grill. For stationary products, brick or stone is used. Each type of brazier has its own merits.
Cast iron
Cast iron braziers are considered the most durable. Such material does not burn out and does not lend itself to deformation. Cast iron barbecues are both stationary and collapsible.
Their main advantages are:
- Fast cooking. Cast iron takes less time to heat up than steel. The material is able to maintain a high temperature for a long time.
- High wear resistance. The cast iron brazier has positive anti-corrosion characteristics and can last for over a hundred years.
Such barbecues can have aesthetic properties, since with the help of cast decorative cast iron parts, you can decorate the product in various styles.
Steel
Steel sheet frypots are the most popular and affordable. A variety of models of barbecues are produced from such a light material. Many are made of stainless steel parts. The advantages of products include:
- long operational life;
- low cost;
- relatively light weight.
Only barbecues with walls at least 3 cm thick have such positive sides. Collapsible models with thin sheets of steel are used as an additional brazier, which can be taken when going out into the countryside. It is lightweight and fits in a small box when assembled, but its service life is completely mild. Thin steel sheets burn out quickly and change shape at high temperatures.
Brick
Brick barbecues are stationary buildings intended for long-term use. A foundation is required for their construction. Designs can be very diverse. Often such brick braziers become a decoration of the suburban area.
Strong heat-resistant bricks are used for barbecues. To make the meat cook faster, a metal sheet is laid on the bottom of the container. Braziers are equipped with a cover and a chimney. This design allows you to cook barbecue at any time of the year.
Also, the advantages of a brick barbecue include:
- durability - the material does not deform when heated and does not corrode;
- the ability to keep warm for a long time - a high level of heat capacity allows you to cook meat with high quality, using a minimum amount of fuel;
- aesthetics - unusual artistic structures can be built from bricks.
The disadvantages sometimes include the massiveness of the building and the complexity of the installation.
It is not difficult to choose a suitable grill among the existing models. To do this, you should determine where and how many times a year the barbecue device will be used and select a quality product that meets all the necessary requirements.
The article will tell you what the size of the barbecue should be, so that it is convenient for them to use and cook barbecue for a large or small company. All elements of the product, height and some other factors will be considered. A properly selected design will allow you to achieve an optimal heating mode. The length of the product is taken into account, as well as the dimensions of the barbecue or skewers.
What affects the size
Cooking meat or other products on charcoal is carried out according to a certain technology. Therefore, when choosing a suitable barbecue, several important factors are needed:
temperature, it depends on the amount of coals used in the barbecue, as well as the interval from heat to food;
used inventory, a special grill or standard skewers can be used.
It should be noted that there are barbecues that have additional elements. For example, a small compartment for already burnt coals, a place for storing firewood / equipment and a chimney. It can be covered with a special hob, which allows you to simultaneously cook a side dish, heat water or liquid dishes in pots.
It is recommended to observe certain conditions in order to cook well-done, not burnt meat. It is better to use coals ready-made or burnt at the stake, but not inside the barbecue itself. The charcoal layer in the grill should be within 5-10 cm. From the heat to the skewers, the distance should also be 5-10 cm. The last indicator depends on the pieces of meat and the type of wood.
Brazier dimensions
The sizes of the barbecue grill can be different. This applies to both the brazier itself and the length of the legs. When choosing a product, one must start from the optimal size.
Depth... It should be up to 20 cm, and a layer of coal in the region of 5-10 cm, the indicator depends on the products. In this case, the distance from the heat to the meat, for example, is about 8 cm. In this case, the ideal depth of the barbecue is 15-20 cm. If firewood is used, then the depth may be slightly greater, but the layer of the coals themselves must be increased.
On our website you can find contacts of construction companies that offer services for the construction of small architectural forms... You can communicate directly with representatives by visiting the Low-Rise Country exhibition of houses.
Width... The parameter is determined by the length of the skewers used, which are generally 45-50 cm in size.In this case, the working surface of the skewer is slightly smaller - 30-35 cm.This means that the width of the product should not be more than 40 cm.Otherwise, the products take up less space and the heat is simply not used for its intended purpose.
Height... The optimal dimensions of the barbecue in this case are determined in each case individually and are calculated for the convenience of using the product and preparing food. The structure should not be very high or low. Experts call the optimal height 75-125 cm, depending on the height of the person. The brazier should reach the waist, and the arms should be bent.
Length... This indicator depends only on the number of kebabs prepared at a time. When cooking meat, the distance between the skewers should be about 5 cm. This allows you to turn the skewers over without difficulty. Based on this, for 6 skewers, the length of the barbecue should be 60 cm and so on. For the grates, you can choose barbecues up to 40 cm long.
Thickness... Here we are talking about the wall thickness, which is one of the important indicators. The durability of the product depends on this parameter, thick walls keep heat better. For stationary models, the thickness of the metal should be approximately 8 mm, for mobile models - 4 mm.
On our website you can find the most ... In the filters, you can set the desired direction, the presence of gas, water, electricity and other communications.
To choose the right grill, you need to adhere to the advice given by experts. If the product is selected for a large number of people and its dimensions are more than 100 cm, then the structure should include additional legs that will provide it with good stability. You can also choose a model that is equipped with small wheels, which allows you to quickly and conveniently rearrange the grill or put it into storage.
If a specific permanent place is allotted for the preparation of barbecue, then a canopy can be installed above it. In this case, rain or snow will not interfere. You can set benches around, put a table, decorate the area, which will make your rest even more comfortable. The design of the product itself can be equipped with shelves for storing skewers, firewood, and so on, decorated with forged elements. Cast iron is considered the best material for a brazier - it keeps heat well, serves for a very long time and is highly durable.
The brazier can be covered with refractory paint, which prolongs its service life and makes it more aesthetically pleasing. All slots for skewers should be at a distance of 5 to 8 cm from each other. If the product is used for the first time, it must be calcined first. The standard sizes of the barbecue may vary slightly to suit the individual needs of users. But in this case, you will need the help of a specialist who can make the appropriate adjustments.
Video description
From the video you can learn how to choose the right brazier:
Today there is a large selection of barbecues that can be used for cooking meat and vegetables. Various options are presented, both conventional models and models equipped with additional elements, decorated with forged products and so on. Various metals can be used for their production, but cast iron is considered the best. The optimal dimensions of a barbecue made of metal for a barbecue are determined based on the amount of meat prepared. Also, some other factors influence the choice, for example, the height of the cook. Specialists in this field will be able to help in choosing the best option.
Conclusion
Cooking meat on charcoal is always accompanied by a festive mood and the presence of a company of guests. If a kebab is often prepared for a large number of people, then the size of the barbecue should be appropriate. For a small family, you can choose smaller models. You also need to consider where the grill will be used. If this is a summer cottage, then you can choose a stationary model and equip a comfortable rest zone around it. For outdoor trips, smaller models are suitable, which are collected in a small suitcase. The standard sizes of a grill for cooking meat are quite suitable for all people. But you can always choose a more convenient model that will be used with maximum comfort.
It is unlikely that anyone would argue with the fact that a barbecue in the country is a thing that is difficult for vacationers to do without. But in order for the brazier to please for a long time and not be "one time", you need to design it according to all the rules. To do this, you will need to decide on the place and especially on the material from which the brazier will be made, while taking into account the size and characteristics of the suburban area. So, first you need to decide on the size. How to do it?
How to calculate the size of the barbecue grill
Before you start designing a barbecue, you need to take into account not only all the standards that apply to the barbecue, but also your own wishes. Regarding the first: it is not in vain that the barbecue has some standards for its design, since it is they who determine the optimal way of frying meat. Nothing will prevent you from deviating from the given dimensions, but this will affect the quality and time of frying. Your wishes about the size of the barbecue are determined by where you will put it, whether it will fit into the landscape of the site, how much space you are ready to allocate for it, and so on.
The photo shows a modern VEGA brazier
The first step is to consider the length of the barbecue. This parameter determines how many skewers on the grill can be placed at a time. If you prefer quiet family gatherings, the barbecue does not have to be very long. But for noisy festivities in a large company, it is better to increase the length of the barbecue in such a way that you can fry meat for everyone in one go. The optimal length in such a situation will be one meter, this will allow you to freely place a dozen skewers. It can be lengthened further, but then additional legs are required for stability.
It looks like a universal portable grill
The width of the barbecue is equally important. Since skewers are often made of the same length, the width is considered a standard value, about 30-40 cm, this will allow you to string 6-8 pieces of meat onto the skewer without prejudice to their frying. If you design the grill wider, it will release more heat into the air and cool down faster. Frying time will also take longer.
The depth of the barbecue is another important parameter, even more important than the others. The correct depth will not allow the meat to burn. Usually 15 cm is enough, this distance is enough to fill in the coals, and spread the skewers on top.
You can make the grill deeper, but it should be borne in mind that much more firewood will be needed.
The last parameter, which depends solely on your own wishes, is the height. Everything is simple here: it should be determined by its height so that it is convenient to fry meat, while not bending too much. Usually such a brazier is made up to about the waist.
And the last thing to remember is the skewer slots. A distance of 6 cm is sufficient.
Design
The dimensions of the barbecue grill depend not only on the wishes of its owner, but also on the design. The material from which the brazier is made also contributes. The simplest and most undemanding construction will be made of metal. This is a regular box with holes, which is placed on the legs. The legs can be welded on, or they can be immediately designed removable.
A metal brazier can be complicated by adding compartments for storing firewood, skewers and auxiliary items. Despite the fact that the dimensions of the barbecue itself are more or less standard, the volume of the structure in full size may differ. It depends on the number of branches. Some barbecues are also supplied with chimneys so that the smoke does not interfere with the process of barbecue cooking. Stone barbecues, depending on the design, can differ significantly from each other.
Stone barbecues, unlike portable iron ones, will require a specially designated place for them, so you should think in advance what part of the site you are ready to give for barbecue needs. The size of the site depends on the size of the barbecue itself.
The area must be laid out with stone, fine gravel, sand, tiles - any sufficiently strong materials that will not catch fire from accidentally dropped coal. It is strictly forbidden to use the tree.
The length and width of a stone barbecue depend on the size of the allocated space, but the depth and height are the same as those of their metal counterparts. You can get down to business creatively and lay out a brick brazier in the form of a stove or fireplace, in this case all its dimensions are determined only by your imagination. Such a grill is more functional, on it you can not only fry meat, but also sit in the evenings like by the hearth.
Regardless of the type of barbecue, it is good to make a canopy over it. This can be a temporary structure in the form of a tent or a whole, purpose-built gazebo.
It is so accepted that at the summer cottage there must be a brazier like a barbecue. This is a very useful thing. What are the optimal sizes of a barbecue grill? One can talk and argue a lot about this, but such parameters exist. The finished structure must be correctly positioned on the site. The material for its manufacture must also be chosen correctly, taking into account the characteristics of the site. Let's consider the dimensions of the brazier in more detail.
The size of the barbecue grill
When determining the size of the barbecue, you should take into account your own wishes and some of the requirements for this structure. It's good if the dimensions of the barbecue with your own hands are optimal and help you cook meat. They include:
- product length;
- its width;
- depth;
- height.
Correct measurements begin by determining the length of the item. It is this indicator that affects the number of skewers with meat that can be fried at the same time. To relax in the circle of a large company, the length of the barbecue is also quite large. Otherwise, you will have to fry the food in several stages. The optimal length for a large company can be considered 1 m. 10 skewers are freely placed on it. For the manufacture of longer items, additional legs must be provided.
The next important parameter is the width of the barbecue. This parameter is determined by the length of the skewer. Skewers usually have standard sizes, so the optimal width of the brazier is usually almost the same - 30-40 cm. On such a skewer, 6-8 pieces of meat are placed. A wider product will be ineffective, since the heat from the coals will go to the sides and only heat the surrounding air.
The third parameter is the depth of the barbecue. The standard size defines a depth of 15 cm. A product of this depth allows you to fill up a supply of charcoal and put skewers with meat on top. Meat at such a depth of the barbecue usually does not burn and is cooked quite quickly. You can build a brazier and a deeper one, but you will have to spend more fuel on it.
Another parameter is the height of the barbecue. What should it be? The optimal height is determined by your height. Hands should freely rotate the skewers with the cooking meat. On the upper edge, you can make slots into which the skewers will be inserted. They need to be done at a distance of 4-6 cm from each other.
Materials for making
What should be the brazier with your own hands, what material is it best to make? The simplest material for manufacturing is metal. You can simply weld a kind of box with thick walls from iron and weld the legs to it. A series of air holes are drilled in the lower part of the walls. This is the simplest design of a metal brazier. The design can be complicated by providing space for firewood, water and skewers. You can install your own pipe, then the smoke will not interfere with frying. The walls of metal braziers should be moderately thick. Their thickness is from 1 mm and more.
You can build a brick product. You need to prepare a specific place for it. The site can be laid out with tiles or stone, covered with sand and tamped, old bricks can be used, etc. You cannot just use wood for this purpose: it does not meet safety requirements due to its flammability. The product can be made in the form of a stove or fireplace and perform their functions. For this reason, no single optimal size fits here. If desired, such stationary barbecues are equipped with a roof or a gazebo. This makes it possible to fry kebabs even in the rain.
You can cook a metal barbecue grill with your own hands. To do this, you need to know the dimensions of the barbecue grill. The barbecue form has become a part of our everyday life and is gradually replacing skewers. Therefore, when making a brazier, you need to provide for a double option:
- for the use of a barbecue grill;
- under the skewers.
It is recommended that you first make a sketch or dimensional drawing. In addition to the main parameters, it must indicate the height of the walls and sides of the structure. It will be ideal if the legs are equipped with an adjustable mechanism. Height adjustment is needed when installing the brazier in an unprepared place. Then you can start cutting the material and directly to welding.
Conclusion on the topic
Hand-made braziers are far from uncommon in suburban areas. How to make a brazier yourself? There are many designs. There are structures with a separate firebox and a place for collecting unburned coals, with a chimney and a shelf for storing firewood. The legs of the barbecue can be tightly welded or adjustable in height. There are no specific manufacturing standards for this product. When making a barbecue, you can ask for help from those people who already have experience in making them. Whoever made even a single copy already knows many of its secrets.
The product can be equipped with a hob. After cooking kebabs, you can boil tea or prepare a side dish on it. For cooking meat, it is recommended to use ready-made coals of industrial production. They are covered with a layer of 5-10 cm thick. The same amount should remain before the skewers. It is better to entrust brick structures to a master who has already done such work. Its height from the ground should be equal to the height of the hands of a person's bent arms. Usually it is 75-125 cm.