Corner barbecue from a brick scheme. How to build a garden barbecue oven out of bricks. Preparation for construction: drawings and optimal dimensions

On suburban area. As a result, picnics and various gatherings with friends will become much more enjoyable. In addition, such a structure will perfectly fit into any garden interior. Before you get started, please read the step by step instructions, which will give an idea of \u200b\u200bhow a do-it-yourself brick barbecue can be made.

Preparatory stage

On initial stage it is important to make drawings of the future design. The advantage of a competent drawing is that it will not only allow the owner to do the job correctly, but also provide an opportunity to calculate the amount of building materials.

Since there is no universal drawing on how to build a barbecue, you can draw it yourself or use the diagrams located at the end of the article.

Drawing nuances

The height of the grill must be at least 70 cm. This parameter depends on the individual characteristics of the owner who will cook on it.
The oven must be done 10 cm below the grill level.
When designing a structure, it is important to take into account all the little things, so that later it would be convenient to work. For example, where it will be possible to place tongs, coals.

Choose a place

In order for a brick barbecue to perfectly harmonize with the interior of the site and be fireproof, it is important to carefully consider the place for its construction.

The area near the structure should not have dry branches or old trees that could be ignited.
The stove must be located away from outbuildings.
It is important during construction to take into account the direction of the wind - it should not blow towards the buildings located on the site.
It is not recommended to build a stove near playgrounds, greenhouses and gazebos.

Laying the foundation

You can give preference to an inexpensive option and use a strip monolithic foundation for a barbecue. At the same time, it is not necessary to deepen it.

Having outlined the boundaries of the structure under construction, you need to dig a trench according to the marking, up to 40 cm deep.
The bottom of the trench is covered with a mixture of sand and gravel. It needs to be poured with water and rammed.
Now you need to lay the reinforcement bars in the form of a grid.
Formwork is fabricated and installed.
Concrete is being poured.
It remains to wait until the concrete grabs.

After the concrete dries, the foundation must be covered with roofing material, which will serve as waterproofing.

construction construction

Choosing a brick

Before making such a design, you should purchase facing and refractory bricks in the required quantity. Among various kinds material, preference should be given to fireclay bricks from which furnaces are built. It perfectly withstands high temperatures.

How to make a solution

Prepare a solution using red clay, sand, water and cement. The required amount of clay is poured in advance with water and allowed to stand for about five days. Knead the clay with water, achieving a homogeneous mass. After that, you need to pour a little sand and cement into the solution (you can use the M200 brand, at the rate of 1 liter jar per bucket of solution). Everything is thoroughly mixed.

Clay is important component when laying fireclay bricks. Make a solution out of it. For facing the structure, you will need a cement-sand mortar.

For laying a thousand bricks, you will need 3 buckets of clay mortar. To increase the strength of the clay, you can add ½ cup of ordinary salt to a glass of the finished mixture. An alternative would be 0.5 kg of cement per bucket of mortar. The finished mortar should look like thick homemade sour cream and lie perfectly on the brick.

Instruction step by step

To understand , how to make a barbecue, you need to follow the recommendations of experts.

We build a pedestal, oven and firebox

Ideally, the pedestal should contain a woodpile, which would accommodate firewood for at least three fireboxes. For work, you need a facing brick.

After the previous stage of work has been completed, you can begin to build the stove. The work is easy to do. It is worth remembering that in conclusion you need to make facing masonry.

It is very important to take breaks every 4 rows so that the walls dry out a little and the brick does not move.

To build an arch, you need to make a template out of durable plywood that would support the structure. If there is a desire to build an opening rectangular shape, put a jumper from the corner on the last row of bricks. Further laying is performed around the entire perimeter. It is important to remember that the vault of the arch must contain a central brick, the function of which is to provide the load-bearing capacity of the structure.

The height of the wall with an arched opening can reach 80 cm.

About the pipe

For the construction of a chimney, fireclay bricks and clay mortar are used. Inside the pipe you need to make a valve. In the process of laying bricks, the sides of the firebox are gradually shortened. For each subsequent row of the back and front walls, the length should be reduced by a quarter of the brick. Wherein side reduced by half the width of the brick. Having formed the pipe, it is necessary to lay it out directly in 12-15 rows.

You need to let the masonry dry. In conclusion, the barbecue is lined.

Video

Watch a video about building a brick barbecue.

Proper laying of a brick oven is not only an architectural balance that preserves the durability of the building, but also a guarantee of functional benefits and safety during operation. Ordering a barbecue is necessary even for an experienced master. Knowing each brick row with a given number of elements and the exact location gives an invaluable effect in the speed of do-it-yourself work and a high-quality result.

The term "ordering" characterizes two building concepts at once, used in one architectural area - bricklaying. It is this division that sometimes leads to a dead end for a novice stove-maker. It is important to keep both definitions at the ready, which, by their name, provide not only control over the laying by rows, but also the order in which the laying is done.

If there is not enough time for the construction of the stove, we recommend contacting the company: "Fireplace Hearth".

control fixture

The primordially professional word “ordering” describes the elementary device necessary to control the height and horizontality of each row of bricks.

The device consists of two vertical rails 1.5-2 m high, fixed on opposite sides of one wall to the lower rows with two brackets each. The latter are used to securely connect the rail without bolts so as not to "injure" the fresh brickwork.

The minimum number of tiers that allows you to set the order is 2. Since do-it-yourself masonry is done in a checkerboard pattern, one bracket is linked to the brick of the first row on one side of the masonry, and the second to the element above, but already on the adjacent side - so the same for both racks. The section of the rail-order is not specified: the thickness must be such as to withstand the tension between the two parts of the installation. As a rule, bars 50 × 50 are chosen.

The control is carried out by applying notches to the order every 77 mm in height. These gaps require the greatest possible accuracy, since the building balance of the masonry depends on them. If on one rail at least one of the intervals differs by 1 or 2 mm from the opposite side, the horizontality will be violated. The distance of 77 mm is made up of the height of the brick and the thickness of the connecting seam: 65 + 12 mm.

From notch to notch, a cord is stretched, called a mooring. It allows you to track the accuracy of laying each brick in a row. If the first tiers were stacked using a level, the pier serves them in the following stages. A tension bolt is provided at the place where the bracket is attached in order or nearby. It is enough to screw it in on one side, and the mooring can be thoroughly straightened between the bars. Stretching the cord is extremely important so that there is no sagging in the middle of the masonry and horizontality is most accurately monitored.

Sometimes the order is set on three or even four brick walls. This helps to track the symmetry of dimensions and angles, as well as to maintain the horizontal position of the masonry on all its sides at once.

The control device can be made by hand. The device consists of simple elements that literally lie under your feet during the period construction works.

The difficulty lies only in ensuring the accuracy of the order itself - every millimeter and degree is important. A homemade device will be useful if working on a brick barbecue is one-time. For example, for your own gazebo.

Meaning of the schematic structure

The second meaning of the word "ordering" appeared thanks to popular vernacular. Row control is no longer carried out by height and horizontality, but by quantity and location. The barbecue order is the scheme by which step-by-step masonry.

The drawings help both the novice stove-maker and the experienced professional equally. If a beginner diagram helps to understand the design of the furnace and will become useful instruction for doing work with your own hands, then the ordering master will come in handy in the quick implementation of similar projects. Once drawn up drawings will serve as a multiplication table for a schoolchild - all control ones are on “5”, or from time to time a capital barbecue with a cauldron or a Russian stove.

Balanced base

The basis for balanced masonry is the right foundation. - heavy construction, if we consider the load per unit area. In this regard, it requires a monolithic base. Sand cushion, crushed stone, reinforcing cage, high-quality cement mortar - all this will make the foundation strong and durable, but it is equally important to take into account its balance:

The construction of the furnace in order

Before laying refractory bricks with your own hands, you need to carefully consider the structure of the barbecue. The better presented step by step diagram the less chance of errors. Ordering also helps to calculate the number of building materials in advance, draw up an estimate and purchase the required volume on time. This is an efficient approach that eliminates delays in work due to lack of elements.

Having prepared for work with your own hands, you can smoothly and thoughtfully begin the construction process according to the scheme:

BBQ (barbecue, BBQ) - at the same time a hearth for cooking on outdoors, and the method of its preparation, and the name of ready-made dishes prepared in this way, which has been very popular lately. Most often they build a barbecue made of bricks, but a lot of do-it-yourself ones are known from the most different 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, standard Soviet 6-12 acres will be enough (on the left in the figure), and a tiny nook at all 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 schemes masonry; 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 old stove it’s 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 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:

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.
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.
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 build with 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 she enters integral part in the project of a multifunctional device, which is described 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. Drawing 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 on the same principle a collapsible transportable complex of three separate sections: 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 standard brazier with coals, and above it - a tray or a 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 amazingly functional:

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.
The upper hatches are open, the lower hatch and the blower are closed - barbecue.
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.
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 the 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 undertake 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 combined 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 greasy 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 drown with a bookmark half in volume charcoal, we hang the grate deeper, cover it with a lid, as in fig. - grill.

If, however, such a hearth is folded 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.

First, barbecue meat is never marinated. It is rubbed with grated garlic and spices.
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.
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. Yes, 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 for him and preliminary preparation meat is needed, and not all meat will do.

The construction of a barbecue oven in the country or suburban area will allow you to get the numerous benefits of cooking delicious dishes of both Caucasian and Russian cuisine right in the open air.

You can not only cook lunches and dinners, but also invite friends to picnics and birthday celebrations, arrange various events right on your site, which will undoubtedly allow relatives and friends to remember the evening spent for a long time. But it should be understood that building a barbecue oven on the street is a very difficult task that requires not only certain skills, knowledge of the types of brickwork, but also the ability to build a foundation.

The word "barbecue" itself is of English origin, and means a device in which you can make a fire, used for cooking meat and other dishes in nature. Barbecue also refers to the way food is cooked. The unusual translation of the word from English lies in the fact that its meaning implies "barbarism".

The stove is built from ordinary red brick, but with independent design and layout, you can give it an unusual unique look.

In various encyclopedic reference books and construction guides, this oven is positioned as a special device designed for culinary purposes, which has open type, used without the use of an open flame, and also allows air to circulate naturally.

There are some differences in the barbecue and barbecue ovens, even though both devices were created by cavemen in ancient times. The first difference concerns the area of \u200b\u200buse - in the Alps the device is called a barbecue, and in the Caucasus - a brazier. However, both options imply an oven in which meat is cooked by baking it on hot coals, in particular, on the heat coming from them.

In the process of cooking, due to uniform heating from all sides, infrared radiation emanating from the walls of the oven is improved. You can cook both with the use of skewers and on a grill specially designed for culinary purposes. The second difference in ovens lies in gastronomy, since cooking on the grill is done from above, skewers are superimposed on the walls of the device.

In a barbecue, there is a recess into which skewers or a grill are inserted. The meat prepared in this way has slightly different taste properties. The recess in the barbecue is designed in such a way that food is placed on a side that is about 20 centimeters high.

And although the difference between the ovens is not striking, there are significant differences in the taste of cooked dishes. When cooking meat or vegetables on the grill, they are covered with heat, but not with smoke. The smoke is swept away by the movements of the cook. The rim located in the barbecue, on the contrary, is designed to hold even the smallest smoke. Due to this, some under-smoking of the product occurs.

Among other things, this rim helps to retain a cushion of hot air, due to which meat or vegetables get a very appetizing crust, but the product itself remains whole and not set on fire. The crust not only gives the dish a different taste and appearance, but also in some way changes the physical chemistry of the cooking process.

This is expressed in the process of protein denaturation, which is inherent in almost all products. When cooking on the grill, the place has only a thermal effect on the protein, in contrast to which cooking on a barbecue allows you to keep the necessary moisture in each piece of food, so not only baking, but also boiling food occurs.

Cooking meat on a barbecue allows you to make it tasty, regardless of the initial state of the product, however, in order for it to have a rich taste when cooked on the grill, you must choose only fresh meat, with a minimum amount of films and veins, otherwise it is then almost impossible to chew it normally. If you cook even old beef in a barbecue, the meat will turn out juicy and tender. In the case of cooking homemade sausages or sausages on the grill, there is a risk that they will simply burst from the heat. When roasted in a barbecue, they are smoked and acquire a light pleasant taste. To make cakes, you need an oven called a tandoor. It is widespread in the Caucasus.

Caucasian cuisine is very diverse and tasty. Cooking all kinds of variations of beef, lamb, and even chicken barbecue is carried out on the grill, which has a design feature that makes it look like a Celtic hearth and barbecue.

The popularity of the barbecue arose not only because of the special taste of the dishes, but also because the very preparation of food in it is a whole ritual. You can't build a barbecue out of stones and foil, it certainly needs to be built in the yard of a house out of bricks and using cement. This is somewhat more troublesome and more expensive, but the result is worth the effort and money spent. A country barbecue will give the house and yard a more solid look and will allow you to equip an excellent place to relax, both with your family and with a company. Barbecue will naturally look both in the yard of an ordinary cottage, and on the site of a luxurious estate.

No one will refuse deliciously cooked meat, mushrooms and vegetables. The benefits of barbecuing in the backyard of your own home are quite obvious. You can gather a company at any convenient time, and if you wish, cook delicious meals even on ordinary days for your family. Some may even go into the home business of making and selling homemade sausage, a favorite of many. Soaked and smoked with smoke, it will get an unusual, bright and pleasant taste.

1. Dimensions of the building

To determine the dimensions for the furnace, you should look at several projects already completed. However, there are standard furnace sizes that are recommended to be taken into account during construction. All figures are in centimeters:

Foundation lifting height - 70-90.
The height of the furnace walls is 170-180.
Altitude equipment for grill - 50-70.
Table top thickness - 7.
Tabletop width - 45-50.

When constructing a drawing of a barbecue, calculations should be made separately for the foundation. This is a prerequisite for the reason that the brick structure is quite heavy. It is best to build a foundation on strip base buried about 30 centimeters into the ground. A very deep foundation for a barbecue is not needed, the only thing to pay attention to is that it must be stable, be on a flat surface and withstand the weight of the stove.

Examples of our barbecue projects

You should also pay attention to the calculation of a special hole for logs, a niche with a crane, a place for a bucket and shelves for storing coal.

All dimensions chosen for the furnace must be entered in the drawing, since it is they who will be guided by the builder when erecting the structure. It is not recommended to start work on the furnace without a drawing, for the reason that you can forget and get confused with the dimensions, as a result of which the design will turn out to be fragile and unreliable.

It should also be noted that there are several main types of barbecue oven models:

A simple brick oven is the easiest option for a craftsman, but not a professional in the construction industry. Assembling such an oven is quite easy, in the end finished construction should take the form of the letter P.
A barbecue with a roof and a chimney is a little more difficult to build, but dishes cooked in such an oven will please everyone. Among the main advantages of this design is the possibility of cooking even in the rain.
BBQ complex. As a rule, it is purchased already assembled in a specialized store and installed at the selected location. Such a furnace, in particular its installation, has many advantages: it does not require pouring the foundation and carrying out facing work. Installation is fast, also reducing the time it takes for the foundation to dry.
Furnace and gazebo. Owners of large yards often want to set up a place to relax in the backyard, and a gazebo, in addition to the stove itself, is a great option. It allows you to install a garden table with chairs and not be afraid of snow or rain.
You can combine barbecue and barbecue. This will allow you to cook large quantity dishes at a time.
You can also add a separate smokehouse. Such an oven has three floors, the last of which is directly a smokehouse. A grate and hanger should be installed in the compartment to make it more convenient to use.

2. Necessary space for building a barbecue

There are no clear instructions on space, for the reason that everyone decides for himself where and how to place the stove. You can build a small oven for occasional barbecues, or you can plan a larger project.

In many ways, the amount of space depends on the expectations of the owners about the design and functionality. To build a furnace that is planned for long-term use, it is recommended to use the following equipment:

Drovnitsa.
The shelf is small.
Small shelf for storing spices.
Hearth.
Tabletop.
Hood.
Shelf for storing kitchen utensils.
Washing.

If there is water supply on the site, you can bring it to the stove and equip a whole kitchenette.

Also, before construction, in the process of drawing up a drawing, you should accurately determine the following parameters, which can be both standard and individual:

The location of the stove in the yard relative to the house.
Barbecue available from the kitchen.
General style of the house.
Furnace dimensions.
The presence or absence of a gazebo.
Being near the selected location of trees or wooden sheds.
The proximity of the power line for the possibility of bringing light to the gazebo, if it is not connected throughout the site.

Also, the dimensions of the oven should be consistent with the growth of the person who will most often cook on it. He shouldn't feel any discomfort.

3. Choosing a place to build a barbecue

Before starting construction, you should draw up a detailed plan and outline the stages. With it, you can track the needs of home owners regarding construction. Someone needs summer cuisine, and for someone a plot with a barbecue will become a place of entertainment and relaxation. Having chosen the type and size of the furnace, you should decide on the place where the construction will be carried out.

Particular attention should be paid to safety: the barbecue should be located at a relative distance from trees with low branches. You can simply cut off the extra branches so that they do not catch fire from the fire in the furnace.

You should also follow the main direction of the wind on the site. In no case should it blow in the direction of the proposed place for the construction of the stove, otherwise the fire will die out, or an increase in draft will occur in the chimney, which will make the barbecue stove similar in quality to an ordinary barbecue.

When choosing a place for a barbecue, everything should be calculated in such a way that not only the stove itself, but also the table, fits, and also that there is some space between them. The cook should be able to move away from the red-hot oven, but at the same time keep the cooking in sight.

Regardless of the type of brick, the masonry will get very hot. However, an ordinary brick may burst from the heat, and the stove will become dangerous to use. It is best to use refractory bricks and mark some space next to the barbecue. It is strictly forbidden to build a stove in excessive proximity to the house, flower beds, hills.

For safety reasons, the rear wall of the oven should be left uncovered. However, due to the fact that it is impossible to decorate, some build a two-sided barbecue.

When placing the stove in a clearing, one should prepare for the destruction of flowers and grass growing on it from heat and trampling. If possible, place the barbecue in a part of the area where there is the least vegetation. However, extremes are unnecessary - there must be free space around the furnace.

Another point that can overshadow cooking in a barbecue is neighbors dissatisfied with soot and smoke. This problem should be foreseen at the construction stage and try to avoid inconvenient placement.

4. Necessary materials for building a barbecue

To build a barbecue with your own hands, you may need the following materials:

Refractory brick.
Several bags of concrete powder.
Remains of iron and wire for the foundation.
Boards for fixing the table top.
Boards for placing formwork.
Ruberoid.
Metal pipe of medium thickness.
Ordinary brick.
Rubber hose.
Sink and faucet, preferably stainless steel.

The exact amount of material depends on the chosen furnace project: the type of masonry and dimensions. Optionally, you can arrange not one, but two cutting tables and build a gazebo. But it is also possible to build only one oven, no frills.

5. Necessary tools for building a barbecue

To build a stove with your own hands, you will need tools such as:

Construction level for measuring the evenness of the site.
A wide shovel to dig the ground under the foundation.
Strong thread for marking the territory.
Wedges.
Basin or bucket for mixing cement.
Master OK.

6. Choice of materials

Particular attention should be paid to the selection and purchase of several types of bricks for construction, which will be needed in two forms: refractory and facing. You can purchase models of different colors so that the building has a designer look.

You can mix types of bricks with each other, only considering that each of the elements performs a specific function. So for pouring the foundation, it is necessary to use a durable, fire and water resistant material. Granite or marble is best suited, with their help you can decorate the stove. However, in places of the highest temperature, fireclay should be used - a special facing type of brick.

You should choose the brand SHB or SHA, which are best suited for the construction of an outdoor stove. Their peculiarity is that they are able to withstand the maximum high temperatures and don't burst. You can also use limestone, basalt and dolomite.

When choosing a material, the main emphasis should be on its fire resistance and strength. Built from quality bricks, the oven will last a very long time.

7. Clay mortar

Not only on the brick is the construction of the furnace, the clay mortar is also of great importance. To make it, you need to buy cement, sand and red clay. With the help of such a solution, fireclay bricks are laid.

Clay is filled with some water. For kneading, it is recommended to use a bucket or basin, which then will not be a pity to throw away. After all the manipulations, you should wait 6 days, then mix the resulting mixture with purified sand and cement number 200. Then the mixture is thoroughly mixed and becomes ready for use.

8. Step-by-step technique for building a barbecue oven

The construction plan will be considered using the example of a compact barbecue oven.

Directly steps in the construction of the furnace 4:

Drawing a drawing and choosing a design.
Preparation.
Barbecue building.
Covering with tiles, tiles or stones.

When drawing a drawing, you should take into account the preferences of the owners of the house, choose your favorite photos of the barbecue and calculate the required height of the countertop.

The preparatory stage includes marking the territory and pouring the foundation.

The construction itself involves the construction of walls, a furnace bottom, pipes. If it is planned to build a canopy, it is also carried out at this stage while the oven dries.

Decorating the oven is carried out last. When lining with tiles, alternate rows through 1-1 with bricks. If the design was chosen with stones or tiles, then you can completely overlay the entire lower part of the barbecue.

9. Laying the foundation

Considering that the total weight of a self-built furnace will not be too large, care should be taken to ensure the strength of the foundation. An excellent option is strip foundation, which is poured to a shallow depth.

First of all, you should draw the boundaries on the selected area, using an ordinary rope and pegs for this. This must be done for the convenience of further work with the foundation. Then a hole is dug in the marked area, 30 centimeters deep. You should slightly move away from the boundaries of the pit and leave a margin of 5 centimeters on each side. The depth must be the same around the entire perimeter of the pit.

After the end of the excavations, the pit is covered with slag material once and then it is very carefully compacted. The use of slag is strictly mandatory.

Then the formwork is made. For this purpose, shields are prepared from boards having a width of 30 centimeters and a length equal to the length of the trench. They are installed over the entire area of \u200b\u200bthe foundation, both inside and outside. The entire structure is lined with reinforcement. You can use pieces of stranded wire and metal. These fragments should be located so that they do not go beyond the pit.

After that, concrete grade 100 is mixed. To save money, you can make it yourself, however, ready-made mixes are also sold in hardware stores. The formwork is completely filled with concrete.

The pouring of concrete is finished, but it is necessary to allow it to completely harden for about three weeks.

10. "Stove leg"

Two or three days after the concrete is poured, when it has not yet completely hardened, the formwork must be removed. After complete solidification, the process of laying out the furnace itself begins.

It is necessary to mark a small indent equal to the width of five fingers of the hand, and draw it from the base to the edge. Bricks are laid out in a checkerboard pattern, which will make the construction more reliable.

As a result, eight layers of brick should be laid out. The standard parameters of the "legs" of brick are as follows:

Half a meter wide and deep.
A little over half a meter high.

If desired, you can designate a different height by adding one or two more layers of brick. Most importantly, it is necessary to adjust the size of the oven to the person who will cook on it. This is an elementary safety requirement, and will also allow more efficient use of the building.

11. Firebox bottom

Next, you need to start forming the furnace bottom. It may be concrete. Standard size- 0.8 meters. Just like when pouring a foundation, formwork is required. It is installed on the "leg". To make it convenient to remove the boards, they can be fastened with self-tapping screws.

Reinforcement is laid out according to the already known principle. Particular attention should be paid to the fact that not only the void inside the “leg”, but also the countertop should be filled with concrete. This will strengthen the oven, the bottom of which should be much heavier than the top. After removing the formwork, you should also wait for the mortar to dry.

After that, another layer of ordinary brick is laid out along the perimeter of the building, and the center should be lined with refractory bricks.

12. Furnace walls

Please note that the front side of the firebox must remain empty. When building walls, eight rows of bricks are used. Particular attention should be paid to the fastenings of the grill and skewers. If desired, you can mount them on the wall.

Phased construction of one of the projects, photo

14. Chimney roof

At the corners of the chimney, columns should be formed from the remaining brick pieces. A concrete slab is placed on them, having a height of about 5 centimeters.

When building a barbecue oven, you should follow the stages and be careful. Mistakes, if any, are better to fix immediately than to wait for sad consequences. After fixing the structure, you can proceed to pleasant chores: finishing with plaster, furnishing and building a canopy.

15. Barbecue and gazebo

The gazebo is a necessary attribute. After all, the weather does not coordinate its schedule with the owners of the house and often suits unpleasant surprises. Building a gazebo with your own hands is not difficult. The design should be calculated in such a way that it is not necessary to raise the pipe at the barbecue.

If it is impossible to move the gazebo away, then smoke outlets should be installed between the roof slopes of the gazebo. However, you will have to regularly clean off the accumulated soot.

The best option is to build a stove with a mouth facing the gazebo or a gazebo with an open roof. In case of rain, you can purchase a stretch awning.

16. BBQ Finish

Most often, tiles are used for decoration, as they withstand high temperatures well. Attaching them is not as difficult as it might seem at first glance. The following equipment must be used: tiles or other finishing material, such as stone or tile, mortar for gluing the selected finishing element, mortar for plaster and a grid with medium windows.

Finishing is carried out even before the completion of the construction of the furnace, namely, at the stage of the last lining of the structure with bricks. Tiles are attached through one according to the scheme - brick - tiles - brick. WITH inside the part is smeared with glue and pressed tightly. The same with stones and tiles, the difference is only in the glue. If desired, you can lay stones on the entire lower part of the furnace without alternating with brickwork. The main thing is to make sure that the stones are of good quality.

17. Finishing work

Every owner of a country house who decides to build a barbecue wants the stove to be reliable and durable. Much attention is paid to its design, which is often chosen in accordance with the appearance of the house. An unusual model of a furnace can be built with just the help of alternation different kind bricks.

Stones can also be used for decoration. ceramic tiles. Also on sale you can look for decorative plaster.

The budget option is ordinary plaster and its painting with heat-resistant paint. The process consists of the following steps:

Heating up the oven.
Surface cleaning.
Attaching a metal mesh.
Application of plaster mortar in two layers.
Plaster grout.

If desired, a solid appearance of the stove can be given at the expense of tiles. They have many advantages:

High heat resistance.
Ease of washing.
Smoke resistant.

Tiles are installed in alternation with bricks, after which cladding is made. It goes through several stages:

Wetting parts in water.
Sorting parts.
Laying in a row, starting from the corner.
Thick mortar lining.
Fastening of each tile with pins.

Before starting construction work, you should think about whether it is realistic to do it yourself, whether there are enough building skills and knowledge. If something does not work out, it is better to entrust the work to the master.

18. Possibilities of a barbecue oven

There are a large number of ways to prepare dishes in a barbecue, but roasting meat and vegetables is most often used. You can also smoke fish and homemade sausage, bake and steam. However, traditionally barbecue is used to prepare delicious shish kebab.

19. Precautions

It is necessary to remember the basic safety requirements and strictly observe them.

Basic safety rules for using a barbecue oven:

Do not use gasoline or other flammable substances not intended for direct use in the oven.
Do not impregnate flue material- firewood and coal - with a special agent containing combustible substances, they should only water them.
Only proven materials should be used for the firebox.
If you use firewood obtained from unknown trees, as well as from those that are obviously not intended for heating and cooking, you can even get poisoned. It is recommended to read the firewood guide for kindling and choose a few suitable options. For example, you can use dried birch firewood, which gives dishes an unusual flavor.

A stove or barbecue in a suburban area is most often made of brick. This is due to the fact that masonry does not require special knowledge and experience, unlike working with metal. It is enough to know some of the nuances. In addition, self-construction of the structure, allows you to save a significant amount of money.

First you need to choose a suitable place for a stationary structure. There should not be large plantings and buildings nearby to avoid a fire. The site should not be strongly blown by wind currents.

Consider the example of building a furnace, the length of which is 6 ceramic bricks. To make a foundation, you need to dig a hole 30 cm deep, and the width should be 10 cm more than the length of the future building.

Fix the formwork from the edged board along the perimeter. After backfilling the pit with sand and gravel, everything must be carefully compacted, while pouring water.

At the next stage, the base must be poured with a solution prepared from two bags of cement.

After about a couple of weeks, the mixture will dry and it will be possible to lay a layer of waterproofing. For this fit ruberoid. The next layer will be one row of masonry, which is also filled with mortar.

The first two rows must be laid out in a solid rectangle to avoid overheating of the roofing material. All corners must be leveled with a building level. Excess solution should be removed immediately.

During the laying out of the third row, the volume and place for the furnace are formed.

For the barbecue, you must definitely make a blower. For this, a material construction is used that can easily withstand temperature changes. As shown in the picture, an old oven monobloc is used.

A thermal gap must be left between the doors and the masonry, since the metal expands during heating.

It should be noted that the height of the hob depends on the size of the door, but 84 cm is considered optimal.

In order for heat to pass into the brazier, you need to leave a gap of two bricks. In addition, this will make it easier to shovel coals.

Thanks to the correct masonry, it is possible to achieve reliable fixation of the door. For the woodcutter, you need to make a separate wall.

To improve the aesthetic appearance, it is better to use brick quarters for the top of the firewood shed. The door is fastened with wire, which is fastened with bricks.

After that, you need to make a woodcutter arch and a roof. As a support, another wall needs to be made inside it. A firebox is made from the lower part, after which a hearth is erected with the help of vetonite.

In the center, be sure to leave a little space for installing the grate.

All seams need to be smeared cement mortar and continue building the walls of the firebox to a certain height. Then close the seams.

The woodshed is covered with a galvanized sheet.

Then you need to continue laying out the back wall, as well as lay out a couple of rows of the future firewood arch. As a result, the design is already beginning to resemble a real barbecue.

Make six exits for smoke from the firebox.

At the next stage, you need to block the firebox with a flooring.

Lay a heat-insulating layer on top of the firebox, after which the hob.

At the last stage, you need to build chimney. To do this, bricks are simply laid out sequentially.

Before using the brazier with a stove, you need to wait until the structure is completely dry. After that, you can start to kindle a fire. I hope this detailed instructions will allow you to quickly and easily build such a structure.

Stand for a cauldron. How to DIY

Even with minimal knowledge of the brick tab, you can independently make a stand for a cauldron. First you need to decide on the size of the furnace. The design must have a place to store wooden firewood. The walls of the furnace are built of refractory bricks. The grate providing air flow is installed horizontally. Under them should be an ash pan.

Since the height of the structure will not exceed 90 cm, it has a small weight. Therefore, for the base, it is enough to simply pour a layer of concrete up to 12 cm thick, and additionally strengthen it with reinforced rods.

During masonry, all rows must be checked with a building level.

After the dimensions are determined, you can begin to lay out the first row along the stretched cord. You need to start laying the layer with a whole brick, after which the rows alternate with halves. This allows you to achieve a beautiful picture.

To achieve a spherical focus, you need to use halves that are cut under certain angle. The ash pan door is fixed at the bottom.

In order not to spoil appearance structures, all seams must be overwritten. In addition, it will not allow gases to escape to the outside.

The ash pan door is closed by the third row, after which you need to make a grate and start forming the firebox. During the laying of the 5th row, the firebox door is attached. With the help of the next two rows, an oven is made.

On the eleventh row, it is imperative to make a hole for air circulation. On the finishing masonry is installed metal surface for a cauldron.

Before using the oven, it must be completely dry. If necessary, the structure can be finished with refractory tiles.

Do-it-yourself stove under the cauldron. 1 more option

As noted above, a solid foundation does not need to be prepared for the furnace. It is enough to pour concrete and reinforce with reinforcement bars. To do this, you need to prepare the place, clean it from pollution. Make formwork from the board. Then prepare the solution and pour it with a layer of 10 cm. Lay out the reinforcement.

To tie the seams, the first row must be laid out from halves, and the second from a whole brick, and alternate in this way.

When laying out the first and second row, you need to leave a small hole for the ash pan. The door is fixed with ordinary wire. In the following orders, you need to continue to build walls and make a grate and a hole for smoke.

The sixth and eighth rows need to block the firebox. Continue to build walls with subsequent orders. At the finishing stage, install the hob with a hole.

Thanks to this instruction, you can quickly and without complications make an oven for a cauldron.

Outdoor complex - do-it-yourself Russian stove and barbecue

After preparing a solid foundation, you should start laying out. For the first row, it is recommended to use burnt brick. The corners are made from ¾ bricks, which are cut with a grinder with diamond disc. This is necessary for the connection.

From the second row begins the construction of walls. It is also necessary to form an ash pan.

The next row on the left is laid out without mortar. Cleaning doors are attached to the front, and blower with a wire, which is fixed with a solution.

The hearth channels overlap during the laying out of the fourth row.

The grate of a fire chamber is established on the fifth row. It should be noted that inner part laid out with refractory bricks, without the use of cement mortar.

Then on the left side there will be a water tank. The laying out of the firebox also continues.

The grate is installed on the seventh row. The right wall needs to be reinforced by laying steel strips in the seam.

The next two rows continue with the laying of channels and walls. The walls of the firebox are also attached with wire.

In the process of laying out the tenth row, the vaults of two fireboxes are connected. The bottom of the crucible overlapped.

In the next row in front you need to fasten metal corner 3x3 cm, and fixed on top hob. The first firebox is closed with a grate.

The side walls of the tile, as well as the front walls of the furnace, are laid with refractory bricks. A chimney is formed on the left side.

The next step is to make a wooden arch template. From the thirteenth to the sixteenth row, walls are being erected, and the mouth of the crucible must also be blocked.

The arch of the crucible should narrow, starting from the seventeenth row, but the chimney, on the contrary, should expand. The rear wall is reinforced with a steel tie.

At the next stage, the front wall is laid out, the crucible is closed.

To lay out the arch of the crucible, you need to make a formwork from rectangular frames, semicircular plywood parts will rest on them. The front wall must be reinforced with a coupler.

Cover the crucible with sand and tamp to keep warm.

The next row is to close the furnace and start narrowing the overtube.

In the process of laying out the next two rows, it is necessary to continue narrowing the overtube, and also to form a chimney.

Close the overtube on the twenty-fourth row with a damper.

The next two rows need to gradually connect the overtube with the chimney.

The further number of rows of the chimney depends on the preferences and height of the canopy. A pipe is installed outside.

After installing the pipe outside the roof, you can first flood the finished Russian stove. You can install a mobile barbecue in it and cook kebabs.

On this I completed the review of the manufacture of brick ovens. I think with step-by-step instructions there will be no problems with the construction of the structure.

By the way! By the same principle, you can make a street barbecue. We'll take a closer look at those in future releases.