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

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

These structures are also classified by the presence/absence of a roof. A barbecue is an open, chimneyless device. A barbecue is a fireplace with a brazier and grates above it, mounted on a small pedestal. Typically a barbecue is built with a chimney.

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

If you have already decided on the construction site, then it’s time to develop a barbecue drawing. However, before this, decide on the style of the structure; it should be combined with the style of the house and outbuildings. Approximate design drawings will be given at the end of this article. Perhaps one of the options will appeal to you. The article will also contain photographs of the order of the brick structure, which will allow you to accurately lay the barbecue.

Note! The drawing must indicate the dimensions of the structure necessary to effectively perform the main tasks of a barbecue - cooking vegetables and meat over coals.

Decide on design features barbecue ovens. Will there be built shelves, niches for firewood, stands for dishes, a roof, a sink or a gazebo? It is important to determine all these points before drawing up the drawing. The level of the grate above the roasting pan should coincide with the level of the table. In this case, it will be convenient for the cook to cook.

Optimal dimensions of a barbecue oven:

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

Note! The compact dimensions of the roaster will help you maintain heat during operation and save wood.

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

• Red brick (the quantity depends on the size of the stove and the presence/absence of additional elements).
• Fireclay bricks for the firebox (the quantity is also determined according to the project).
• Oven casting, that is, grates, barbecue grates, blowers, doors, dampers, etc.
• Dry mixtures or clay.
• Fittings.
• Cement will be needed when pouring the foundation.
• River sand and gravel for preparing the solution.
• Boards for formwork.
• Metal sheet (size depends on the parameters of the fryer).
• Waterproofing material (for example, roofing felt or tar).

Tools:

• Tools for applying mortar.
• Rubber mallet.
• Level/plumb.
• Grinder with grinding wheels.
• Brick wet saw with matching diamond cutting discs.
• If a semicircular arch is provided, then a template is needed for it.

Before building a barbecue, you should prepare the site and pour the foundation. For a barbecue-type stove structure, a shallow U-shaped monolithic foundation poured into a previously prepared trench 30–50 cm deep will be sufficient.

If the furnace is built on open ground, then the foundation must be deepened, and if it is on a concreted area, then the foundation simply needs to be further strengthened with the help of metal piles.

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

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

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

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

Clay mortar is divided into 2 types:

1. Skinny. This means a non-plastic solution that does not shrink after firing. But it will crack and spill out of the seams. Therefore, it is not suitable for masonry.
2. Fatty. This refers to the presence of plasticity in the solution. Due to this property, the solution is evenly distributed over the entire area of ​​the brick. However, during firing there is sediment. As a result, it is not used for laying barbecues and grills.

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

• Water.
• River or fine mountain sand.
• Preferably fatty clay.
• Cement.
• Salt.
• Planed board.
• Bucket 10 l and jar 1 l.
• Sifting sieve with mesh size 1.5×1.5 mm.
• Sieve with wide cells 3x3 mm.
• Raw brick.

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

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

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

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

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

A waterproofing layer is laid on the dried foundation. After which you can begin laying bricks. If the barbecue is being built in a gazebo, then the first row of the stove should be laid out at floor level. If the foundation for the barbecue is below the floor level in the gazebo, then lay out an additional row of bricks. After which the masonry is carried out strictly according to the given scheme.

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

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

Fireclay bricks are laid on a mixture of clay and sand, and you can also add a little cement here. Chamotte-based mixtures should not be used, since they require more high temperatures, unattainable in street barbecues.

Now you need to form the arch of the firebox. It begins to overlap from the 22nd row of the order, where, according to the diagram, the narrowing begins.

In row 30, the vault turns into a chimney. Then the pipe shape is laid out until the required chimney height is reached.

To improve the aesthetic properties of the barbecue, it can be decorated. For this, you can use any materials that can withstand high temperatures. You should first make sure of their safety and the presence/absence of harmful impurities in them.

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

To do delicious dishes in the country, good option there will be a use of a brick barbecue. Making a structure with your own hands is quite simple.

Our article will introduce you to the principles of operation of a mini oven, you will find out what it can consist of.

Barbecue is the most popular method of cooking outdoors. This design is similar to a barbecue and has a standard device.

The difference between a grill and a barbecue

Barbecue specialists who have rebuilt a lot of outdoor stoves with their own hands know that a barbecue cooks food from below using smoldering coals.

The food is not fried on top. Therefore, you have to constantly turn the skewer.

With barbecue things are different. The meat is placed on the grill; the grill itself becomes slightly lower than the side walls. This is the whole essence of the work of this design. In a barbecue oven, the tray looks like a solid sheet, without grates.

While the coal is smoldering, the food is gradually fried due to reflection from the walls of the oven itself.

The walls of the barbecue are high, due to this a smoke cap is formed above the products, they are slightly smoked in it, this gives them a special aroma. If you put a piece of tough pork in such an oven, during the process of roasting in the oven it will become soft and juicy.

You might think that the height above the walls of 25 cm does not matter, but this is not the case. The culinary process is a delicate matter; food is susceptible to the slightest change in temperature.

If you pay attention, you will notice that most picnics in nature or at the dacha are not complete without a barbecue oven; the grill is not so popular. There are quite a few designs of brick barbecue ovens, so you can easily choose a convenient option for yourself.

How to build a barbecue yourself?

At first glance, it seems that cooking in a barbecue oven is not simple, which means that the design is complex. However, this is not true; building a stove with your own hands is quite simple.

It is those who love countryside gatherings who build stoves with their own hands. Every owner always has the materials for its construction at hand. Every man held bricks in his hands, which means that building a stove would not be difficult for him.

First, they put up brick walls, then measure out the place where the firewood tray will stand, the last step is installing a grate for food.

When building a barbecue oven, it is important to think about it appearance. A beautifully crafted structure will be the best decoration for a summer cottage.

Design Features

In simple terms, a barbecue oven is the most primitive brickwork. They make it in the shape of the letter “P”. Such a simple structure will be an excellent option for outdoor cooking.

Skilled builders install mounts for skewers on the stoves; this greatly simplifies the work when frying meat; you don’t need to hold anything with your hands, just turn it over.

BBQ Oven Materials

The barbecue oven is assembled from standard red brick, which is always available on the site. It is impossible to coat layers of brick with ordinary clay; here you need high-quality cement mortar.

At the completion of the construction of such a furnace, a pipe is always removed; it serves as an exhaust hood, a canopy from bad weather and strong winds.

If there is an exhaust hood, such a stove can easily be placed in a gazebo or on an open terrace; it will not emit acrid smoke directly in your face.

Grills and barbecues have become very popular with absolutely everyone lately. Who doesn't love eating delicious food outdoors?

Without exception, everyone loves the taste of juicy, roasted meat. It is for such pleasure that it is worth using all your strength and experience to build such a stove. You will be proud of your invention, and also delight your loved ones with new kebab recipes.

Photo of brick barbecue

Barbecue (barbecue, BBQ) is both a fireplace for cooking food in the open air, and a method of preparing it, and the name of ready-made dishes prepared in this way, which has been very popular lately. Most often, barbecues are built from brick, but there are many known ones created with your own hands from the most different materials, sometimes in completely exotic ways.

But is barbecue just a fashion? Is there some kind of zest in it that objectively explains its popularity? You need to figure it out before deciding whether it’s worth starting. Well, then we’ll think about how to start it and bring it to completion.

What is barbecue?

Encyclopedias and reference books define a barbecue oven as a technological cooking device of an open flameless type with natural air circulation. The word barbecue itself is derived from the concept of “barbaric”. However, it is unclear how barbecue differs from. The grill is clear: it is covered with a lid, and its broiler has holes at the bottom and top that provide forced draft.

So what is the difference between a barbecue and a grill? Both were born in cave times in the mountains - barbecue in the Alps, barbecue in the Caucasus. Both bake the semi-finished product with the heat of smoldering coals in an open brazier without a flame; uniform heating improves IR radiation from the hot walls of the fireplace. Both there and there you can bake/fry both on a skewer (skewer) and on a grate (rasper). It turns out they're the same thing, just different names?

Not quite so, if you approach it not from technology, but from gastronomy. On the grill, a skewer is placed or a rasper is placed on top, and in a barbecue they are placed in a recess; above them rises a low, up to 20-25 cm, side.

The difference is small in appearance, but culinary-wise it is noticeable. A product cooked on a grill is practically not exposed to smoke; it is immediately carried away by the slightest breath of outside air, at least from the movements of the cook. The side of the barbecue traps the lightest smoke, invisible to the eye. It is always there, even if you heat it with virtually pure carbon - charcoal. Therefore, the product is slightly spoiled.

Secondly, the side also holds a pillow of hot air. Therefore, it’s easy to get an appetizing crust on a barbecue without burning the product. On the grill, as you know, burnt kebab is considered spoiled.

The crispy crust not only gives the dish an appetizing appearance. It significantly changes the physical chemistry of cooking. If purely thermal denaturation of the protein occurs in a barbecue on the grill, then the crust on the barbecue retains moisture in the piece, and internal boiling occurs simultaneously with baking.

What does it mean? Barbecue is much less picky about the quality and consistency of the starting products. Everyone knows how carefully you need to choose meat for barbecue on the grill, otherwise you won’t be able to eat it later. And sausages or homemade sausages on the grill often burst. They are also fried on a skewer in the barbecue, looking so cute. And not only them, but also vegetables, even tomatoes, flatbreads for meat on the grill. The barbecue for flatbreads requires a separate special oven -. And old beef, thoroughly baked on the barbecue, under a crispy crust turns out to be tender, like young lamb from the grill.

Note: There is such a Caucasian dish - Karski-style shashlik. It would take a long time to describe, but those who taste it will not forget. So, the Karts prepare their kebabs on a grill of a special design. Which no stove maker or cook can distinguish from the progenitor of barbecue - the Celtic hearth.

Fashion? Not only and not so much

The popularity of barbecue isn't just due to its culinary versatility. The grill can be disposable from foil, but the barbecue needs to be built. It seems to be more expensive and more complicated, but! Barbecue born in caves primitive people, simple in design and plastic in design.

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

Why? In the barbecue area, we all seem to return to our ancestors. The "Golden Age" of ancient legends was actually harsh and cruel; Only a few died in their beds from old age. But everyone was equal to each other, and the right to stand out among others had to be earned by one’s personal merits, constantly risking one’s life. In the barbecue area the gene pool reminds us of this, so the "barbaric" in in this case 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 rather boring life.

Let's get to the barbecue

So, it’s been decided: you need to build a barbecue in your dacha or plot. If there isn’t one, you’ll have to make do with a folding barbecue.

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

From the above-listed features of a barbecue fireplace, one requirement for it follows: barbecue does not like strong drafts. It will suck out the air-smoke cushion, and the barbecue will turn into a regular roasting pan. You can bake over it, but you won’t get the true “barbecue” taste and tenderness. Celtic hearths were built in caves or huts, heated in black, and there was no need to worry about the chimney.

However, a sudden downpour of rain can soak your cooking and the wind can fan the flames in the coals. That's why construction of 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 coal level. Second, the mouth of the chimney must be equipped with a cap that reduces draft. Designs that do not satisfy the specified conditions are not considered further.

Original version

The structure of a “real” barbecue hearth is shown in Fig. As you can see, nothing complicated. Even a beginner who has picked up a trowel for the first time can fold it. The 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 laying, flat, on the side or on the butt. Studs, splice bricks - across the row.

The height of the masonry is 13 rows; The 6th and 10th rows are laid out flat with pokes, so you get protrusions for a grate or a raised brazier - a baking sheet with coals. The original brazier is under the hearth; By placing the grate at different levels, the heating is regulated.

A high roasting pan is needed for barbecue. In this case, a metal rod or simply a stick is placed on top, on which the root ends of the skewers will rest.

This traditional design. However, it is more expedient, in order to simplify the work and save bricks, to build the original “barbarian” hearth by walling up pieces of metal rods with a diameter of 6-8 mm into the seams, as shown in Fig., second pos. on right. They can be walled up as much as you like, allowing you to precisely regulate the heating for any purpose. In addition, you can put an oven on the rods under the roasting pan and bake bread, casseroles, etc. in it.

Such a barbecue has a drawback, in addition to being exposed to the weather: when heating from the hearth, it is inconvenient to handle the coals and you can get burned by stepping on them. Therefore, the simplest barbecue fireplaces are most often made two-story, the far right position. The niche under the fire hearth is used for drying firewood, and it is laid out from one row of spoon bricks flat on a metal sheet in a frame of corners or channels. This allows you to do without complex masonry schemes; the load on the structure is low.

Note: for the sake of imaginary simplicity and economy, the lower tier is often laid out from foam or gas blocks on cement-sand. But then extra costs and work are required external finishing, otherwise the design turns out to be unaesthetic.

The masonry is carried out using clay mortar of medium fat content, as for. The usual one is suitable, not fireproof: the flame temperature during combustion does not exceed 800 degrees, because there is no artificial traction, and the coals are 600. Seam dressing is done only between rows. What kind of bandaging is there in the rows if they are half a brick? The corner bricks are three-fours, that's all. Step-by-step instructions are not required, but if you still need them, there are plenty of them on the Internet.

It will be convenient for a novice mason to guide the first rows along the guides. For them, at the outer corners of the foundation (see below), even pieces are stuck into the ground metal corner and set them plumb. On the 5th row, the guides are removed, now it’s enough to just navigate using what’s already folded.

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

About the foundation

For such a stove, like all the “single-pedestal” stoves described below, up to and including a garden fireplace, it is not necessary to make a slab or strip cast foundation on a reinforcement frame. The weight of the structure will be supported for many years without noticeable shrinkage by a simplified foundation, the design of which is shown in Fig.

First, dig a trench with a 3/4 bayonet shovel. If you have sand or gravel at hand, use your bayonet. Ready-made concrete posts for fences or grape trellises are laid directly into the trench, or onto the sand and gravel backfill. The latter are better: they are lighter, cheaper and trapezoidal in cross-section; These are placed with the narrow edge down.

Then, using a grinder, they cut off the wire rigging loops from the posts and use a tamper from a wooden block in a stick-handle nailed to it to punch the posts horizontally, checking the level. After this, on the site between them, the turf and part of the soil under it are removed, approximately 3/4 of the depth of the trench.

Now all that remains is to stick a partition made of plywood, galvanized sheet metal, etc. into the ground in front. and fill the area under, not to the top, thickly, to the point of “plasticine”, with mixed clay. It is not necessary to buy a construction one; a waste one from any ravine will do. The clay filling is immediately approximately leveled with a trowel. A metal spatula will jump or get stuck in thick clay. We immediately pave the clay under fire stone tiles(sold cheaply in hardware stores), cobblestones, fragments of hard wild stone - granite, gabbro, diabase.

We also go through the paved area with a tamper, again check the perimeter tape with a level, and add additional tamping if necessary. The initial drying will occur while the oven body is being laid out; you just need to work from the outside without stepping on the floor. It is also undesirable to trample it until there are 3-5 treads. Then the clay will bake and hold the stone firmly.

Improved

On the same foundation and according to the same scheme, if necessary, we build a more complex oven for bad weather, like the one shown in Fig. The roof can be laid out as desired; it is not required for barbecuing. A chimney with a pipe can simply be a galvanized cap placed on top of the combustion part. To prevent it from being blown away by the wind, we attach it to steel rods with a diameter of 4-6 mm walled up in the top row of the masonry. The embedded ends are bent in an L-shape in advance.

Getting to the complex

A summer kitchen with an outdoor oven or hotplate is common in our area. They combine into one with a barbecue without any special difficulties, only the master now needs to be a semi-skilled home-made mason and know the basics of stove making. The order of such a furnace is shown in Fig. The principle of masonry is Dutch, i.e. without the obligatory dressing of seams in the rows. The mortar is clay, as is generally the case for stoves, but the brick is ordinary red, not fireclay.

In addition, a barbecue oven with a stove is a rather heavy and extensive structure, and the simplified foundation described above can no longer ensure uniform shrinkage without distortions and cracks. The foundation will have to be reinforced strip, with a transverse connection at the junction between the slab and the brazier. Depth - 0.5 m plus 0.25 m for the sand and gravel bed. The width of the tape is 0.7 m, of which 0.1-0.15 will be 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 stove to an old stove. When the stove shrinks, it will pull the slab that has grown into the ground with it, and cracks will appear. If old stove there is no desire or need to break it; the stove is built nearby on a separate foundation.

After the concrete has hardened and the formwork has been removed, the turf inside the foundation is removed and the openings are filled to the top of the tape with a thin (3-4 parts of sand to 1 part of clay) clay-sand mortar with the addition of gravel or screenings until visible lumpiness. If the clay is gully, dug yourself, you can do without gravel - you can buy it.

When the clay has set at least on top (you will have to wait about a week for this), the tape is covered with roofing felt in two layers and laying begins. It is impossible to do without waterproofing: with seasonal use, the brick will become damp from the inside and begin to crumble.

Video: country kitchen with barbecue

BBQ complex

A barbecue complex is a two-valued concept. The simplest garden-dacha barbecue (see figure) is a regular barbecue with a chimney and niches for dishes, food, and firewood. It is quite possible to build one yourself, and the foundation will be even simpler than for a hearth: three columns laid in parallel trenches without pavement with stone between them.

Ready-made culinary complexes for barbecue are available for sale. This is shown in Fig. at the very beginning in the center. They essentially differ from the previous one in that they have side cabinets with cutting tables, drawers and a sink. Delivered disassembled; assembly is no more difficult than for cabinet furniture. They don’t require a foundation; they can be disassembled and hidden in a closet or closet for the winter. country house. The prices are reasonable, so there is no point in taking on one yourself: it will be more expensive and not as attractive.

The second type of barbecue complex, see fig. below, is a combination of a stove, a Russian stove and an additional section, the purpose of which is discussed below. To create this real culinary workshop, you need to already be a very experienced stove maker, who has at least built before.

In this case, the following features are used:

• It works just as well as with normal draft with a shortened chimney, and can even be heated in a black way.
• If you close the mouth of the furnace, then the open mouth quite suitable for barbecue.

However, there is no point in trying to convert the stove into a cave hearth: the order of the Russian stove has developed over centuries and does not tolerate ill-considered changes. It would be easier to make a portable barbecue out of metal (see below) and place it in a grill. The necessary thermal inertia will be provided by the brickwork, and thermal radiation from the arching arch 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 a draft - there will be no smoke. Oh, let’s remember the golden summer...

About the cabinet on the right

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

1. Like a sink. In this case, there is no need to lay it out of brick and make a foundation for it. We substitute an additional cabinet, and that’s enough.
2. Like a cauldron. In this case, you will have to install a firebox in the “cabinet” and lead its mouth into a common chimney. It’s better not to be lazy and, since the space allows, make it double with a stepped firebox, see fig. at the bottom. The larger boiler will go under water; the smaller one is for stewing.
3. Like a water cauldron with a sink. The sink is closer to the forehead, the cauldron is further from it; the firebox under the boiler is simple. There is a brick partition between the sink and the cauldron.

Video: lessons on building a barbecue complex with order

Part 1

Part 2

Video: the process of building a garden barbecue oven made of bricks with a barbecue

BBQ and gazebo

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

One way to return to a real barbecue is to burn it gray, when the short chimney does not pierce the roof, and the smoke escapes through the gap between the roof slopes. The diagram of a barbecue under a gray firebox is shown in Fig. on right. The top of the stove is made of any sufficiently durable non-combustible material. The height of the ridge depends on the height of the gazebo.

The disadvantages of a gray firebox are obvious: you won’t end up with soot. The soot can catch fire, it needs to be cleaned off, and then you won’t end up with dirt. Therefore, experts in gazebos with barbecues build with pitched roof, see fig. left. This allows you to reduce the height of the chimney to normal, but another drawback appears: if the wind blows from behind, the pressure above the roof turns out to be greater than atmospheric pressure, the draft generally reverses, and the stove begins to smoke.

The optimal solution would probably be to build the stove next to the gazebo, facing it 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 products

Now let's move on to amateur crafts from anything and with various additions. Most often, homemade people build a barbecue: the metal is quite thick, durable, and does not wrinkle. And it does not burn out for a long time, although it is not heat-resistant - the flame temperature with an open firebox is not too high, and the coals without blowing are even lower.

Such a design can be made quite aesthetic (see figure on the right) and mobile. You need to attach about a meter chimney to the neck of the cylinder. The cylinder is too narrow for the coals to smolder to ash on natural circulation air. There is no need to drill holes in the bottom, you will get a barbecue. A sufficient flow of air to the fuel will occur due to the cup-shaped cross-section of the hearth.

If an industrial cylinder with a skirt for standing installation is used as a blank, it must be removed so as not to spoil the view. It is quite possible to do this: the skirt is placed on the body of the cylinder with a hot tension. A cut is made in it with a grinder and slightly bent, using a hammer and chisel as a wedge. This causes the skirt to fall off on its own.

Generally speaking, if you make a barbecue “from a piece of iron,” it’s easier to make it from a barrel, see the picture on the left. The metal is thinner and easier to cut. And the barrel is wider, you can do without a chimney. If it becomes an integral part of the multifunctional device project, which is discussed below, then the chimney can be attached to the neck, and it will be right in 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 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? They can, and they do. In a traditional barbecue fireplace, as already mentioned, you can successfully cook shish kebab.

You can also make a barbecue from sheet metal. A drawing of a simple device of this kind is shown in Fig. It is not necessary to cook: the shell can be bent from the strip, connecting the ends with a single roofing seam. The bottom is simply placed inside on the bent side.

Note: The barbecue grill in the box must be equipped with side hooks for hanging to a depth of 70-90 mm.

It is better to make the legs removable, with snap tabs at the bottom and hook-and-bends at the top. This will allow, if necessary, to place such a box in the corner of the brick complex described above. It all comes together to create a wonderful barbecue.

The “universal box” is not without its drawbacks. As a barbecue, it is quite average: the depth of suspension and thermal inertia are too small. And like a barbecue, it is gluttonous and slow. In order for the kebab to be at the optimal distance from the coals, you have to add too much fuel and wait a long time for it to burn out. At picnics, as you know, there is always not enough firewood, and you want to finish the foreplay as quickly as possible. Especially if it's a picnic with the ladies.

Therefore, it makes sense to build a collapsible transportable complex of three separate sections on the same principle: barbecue, grill, chimney, see fig. below; The chimney is conventionally shown in section. It is needed to create a weak draft, then you will have to fuss less around the coals.

For transportation, the grill is placed in the barbecue, and the chimney is placed in the grill. Everything is connected together with snap tabs. You can do without legs; then you simply place bricks under the edge of the grill. The vent holes of the barbecue are in its bottom, as it should be for a barbecue.

With smokehouse

Combining a barbecue with is also worthwhile. Why should the smoke be wasted? Let it smoke, especially if there is fresh catch or prey.

Stationary barbecue “smokehouses” are usually built in the form of a three-story oven, as follows. Fig.. Semi-finished products in the smoking chamber are placed on grates or hangers. For hot smoking, firewood from suitable tree species is placed in the firebox; for cold - put a standard brazier with coals, and above it - a tray or baking sheet with smoking chips. The smoke, having passed through a fairly long chimney, manages to cool down sufficiently.

This complex has a common disadvantage for all brick smokehouses: it absorbs fumes and odors. If you smoke meat after fish, both a foreign taste and smell appear. Therefore, it is better to build a smoking barbecue from iron.

Look at the right pos. rice. It looks creepy, in the spirit of products of the industrial revolution of the late 18th century - early XIX centuries But this unsightly structure made from barrels or household gas cylinders amazingly functional:

1. The hatches of the upper section and the ash door of the lower section are closed, the hatch of the lower section is open - barbecue.
2. The upper hatches are open, the lower hatch and the vent are closed - barbecue.
3. All the hatches are closed, the blower is covered - a hot smoked smokehouse. The lower section contains firewood and now works as a smoke generator. The top is the smoking chamber.
4. The lower hatch is open, the blower is closed, the chimney view is covered, the upper hatches are closed - cold smoking. In the lower chamber above the coals there is a tray with smoking chips. The draft is weak, and the smoke, swirling in the large lower section, cools down sufficiently.

Video: multifunctional barbecue-grill-smokehouse

In the fireplace

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

Note: in some Europeanized countries using direct-flow solid fuel, i.e. without smoke ledges and smoke circulations are prohibited by law.

Along the way - about garden stoves

A garden barbecue stove has more than just a utilitarian meaning. It is also an element of landscape design and should fit into the landscape. Therefore, you need to take on this task yourself with caution: it requires not only craftsmanship skills, but also artistic taste and mastery of technological techniques of decorative art.

Fortunately, manufacturers, small design firms and individual creators offer a wide range of options ready-made models, carefully designed aesthetically and fitting into almost any environment (see figure on the right), as well as unique custom-made samples. And computer 3D modeling combined with modern natural materials(stone conglomerate, special alloys, liquid stone) makes the prices not very “biting”: a typical stove, like the one in the rice, can actually be purchased for 12,000 rubles. with pickup. Which is also no problem: the products can be lifted by two people, are durable, completely transportable, and do not require a foundation for installation.

Ancient stone

The ancestors built not only fireplaces for cooking, but also sacrificial altars with fire. Now exactly the same ones 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 an altar is not blasphemy, but the material used for them even in the cave era was selected: moraine boulders in a solution of white fatty clay and quartz sand, sifted and calcined. Now the prices for these materials are not for mere mortals.

A temporary camping center of this type, like an altar for a hasty sacrifice, can, of course, be built from scrap materials, as in the right pose. rice, and cook on a collapsible portable grill. But the stone rim in this case only prevents the coals from spreading, but in essence it is the same fire, not a barbecue.

Meanwhile, Asians, back in time immemorial, came up with a real barbecue made of stone, 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, not a saucer. Secondly, not smooth rounded boulders are used for masonry, but angular, rough cobblestones; By the way, they are far more accessible and cheaper. And thirdly, the masonry is carried out on cakes of clay-sand mortar with the addition of lime and egg or, nowadays, 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 - barbecue.
• We heat it with a half-volume load of charcoal, hang the grate deeper, and cover it with a lid, as in Fig. – grill.

If you build such a hearth not from cobblestones, but from flagstone, then it will turn out even stronger - the area of ​​adhesion of the stones to the mortar is large, even with “pancake” masonry. Now you can pile a large cauldron on it and arrange a primitive romantic bathhouse in nature, see fig. left. Unless, of course, the neighbors are prudes and are able to perceive such pranks adequately.

Flagstone as a material for barbecue and shish kebab ovens has one more, or even two, important advantages. First, having only a rudimentary artistic taste, you can create a highly aesthetic structure, see next. rice. left. The second is the roughness of the slabs in combination with large area the clutch forgives a not very skilled craftsman both mistakes in preparing the solution and flaws in the masonry. But there are no advantages without disadvantages: sorted flagstone roads are almost like moraine boulders, and it is unthinkable to find an outcropping of suitable rock and break it yourself.

Something about cooking

Since we're talking about barbecue, we can't help but mention some of its secrets, just not for construction purposes.

1. First, barbecue meat is never marinated. It is rubbed with grated garlic and spices.
2. The second is to periodically spray not only the coals from flaring up, but also the cooking. And not with water, but with white wine. It can be inexpensive, but - God forbid! – not with fortified sweetness from a tetra pack, but with natural ones: chardonnay, riesling. Rkatsiteli is more suitable for fish; it is more tart.
3. The third - barbecue kebabs, or Hanabans, fried on a grill, are strung not on metal skewers, but on wooden knitting needles. For what? To reduce heat dissipation from the inside. Barbecue shish kebab on a skewer in those places where the meat has been in contact with metal turns out tasteless and flabby.

A case from the history of aviation

At the beginning of Stalin's repressions, Georgian engineer Alexander Kartveli fled to the United States and worked there for Republic Airlines, which before his death created many outstanding examples of flying machines. Americans don’t recognize barbecues, just give them barbecue. Kartveli was at first hesitant - he was Caucasian, after all - but then he was forced to come to terms with it and try. How can a southern person live without barbecue? And having tried it... I changed the grill in favor of barbecue, and even tried to promote it in the Caucasus.

So what – barbecue or grill?

Nevertheless, It’s impossible to say unequivocally that the grill is worse, but the barbecue is better.. Only a fairly experienced gastronome will notice the differences, so the taste and bouquet of the dish depend more on the cook. And in other respects, it also turns out that way - if it’s easier to cook on a grill, as long as there is no flame, then it also requires preliminary preparation of the meat, and not just any meat will do.

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

A barbecue can be quickly built from bricks, but a barbecue requires quite complex work. But its aesthetic value is undoubted, and the grill is purely utilitarian; artistic forging and other delights change its appearance little.

In general, the choice is a matter of taste. And availability suitable place: A barbecue requires an environment that matches its essence.

Simple brick barbecue for a summer house

Along with barbecues, barbecue is also considered one of the popular outdoor cooking methods. Just like cooking over an open fire, this method was borrowed from our ancestors, and all the technological subtleties of cooking are closely intertwined with the design features and, associated with it, the special distribution of heat from burning coals. The term barbecue has two meanings at the same time: it is both a special method of cooking and the design of the hearth itself for this method.

Modern instructions often mix barbecue and barbecue designs, describing them as a design for obtaining local heat from an open fire for the purpose heat treatment raw, mainly meat, products. In fact, grilling and barbecue are so different from each other that even the same products prepared by these two methods have different tastes and aroma.

The principle of operation of a barbecue oven, its differences from a barbecue

Experienced barbecue operators, through whose hands many kilograms of cooked meat have passed, know well that on a barbecue the product is fried only from below due to the rather hot infrared radiation smoldering charcoal. The top layer of meat on the skewer is blown with fresh air and therefore the skewers with food must be constantly turned.

Food is prepared in a completely different way in a barbecue oven. The grid on which they are laid is placed 20-25 cm below the level of the side walls and this is of great importance. Unlike a barbecue, the coal tray in a barbecue oven is made solid, without holes to obtain draft.

Coal smolders, not burns. The products gradually “arrive” in the non-hot radiation of smoldering coal and heat reflected from the walls of the structure. Moreover, the soot on the walls of the structure, like a mirror, reflects back all thermal radiation, and the products are evenly heated from all sides. Thanks to the height of the walls above the food, a warm air-smoke cushion is created, giving the food a special smoky aroma.

If only the softest meat is suitable for barbecue, then there are much fewer restrictions for barbecuing. And the dishes, as a rule, turn out more tender and juicy, uniformly baked throughout the entire thickness. Even tough old beef, properly cooked in a barbecue oven with your own hands, under a crispy baked crust hides the most tender meat, which is obtained by frying and at the same time baking in its own juices.

It would seem - only 25 cm, a completely unnoticeable difference in design, but in culinary terms it plays a colossal role. Apparently, this is why in recent years, for organizing light picnics at the dacha or for setting up a recreation area in the courtyard of a country house, in recent years people have more often chosen barbecues rather than barbecues. Moreover, today there are so many designs of stone barbecues that choosing the right one among them is not difficult. And in terms of functionality, these designs can already compete with traditional ones. brick kilns.

DIY barbecue construction

Despite the complexity of the processes provided, the design of the simplest stone barbecue is completely elementary and can be repeated by anyone, including those who have never held a brick in their hands. In fact, you just need to organize three brick walls and provide a place for installing a tray for coal and attaching a grate for the products being prepared.

But you should care not only about functionality, but also about the appearance of the structure. Since on a small summer cottage The stone barbecue also plays the role of landscape decoration.

Design features of barbecue

The simplest design of a barbecue is an ordinary brickwork, resembling the letter “P” in plan. It turns out to be a simple but functional barbecue fireplace, which you can make with your own hands very quickly, and it is ideal for relaxing outdoors.

As can be seen from the photo, there are several protrusions on the inner walls of the masonry for attaching a metal sheet for coal and a grate for the prepared products. The weight of such a stone barbecue is quite small and therefore it does not require a massive capital foundation. The foundation can be scraps of concrete posts for a fence or grape support. The height of the structure is determined from the point of view of ease of preparation.

For versatility, there are also ledges at the top of the masonry for skewers on which you can grill kebabs. In this case, the coal tray is also placed higher - in place of the barbecue grill.

Choosing materials for a barbecue

No high temperature combustion chamber As such, the low operating temperature of coal smoldering makes it possible to use ordinary red baked bricks for construction. But considering street conditions operation, traditional “kiln” clay mortar for masonry will not be suitable. The brickwork of the barbecue is carried out using a building cement-sand mixture with cement good quality.

Making a protective cap and hood

Since a brick barbecue is built outdoors, to protect it from wind and bad weather, it makes sense to organize a protective hood and a low hood from under it. The height of the chimney pipe should be no more than half a meter, otherwise the resulting draft will turn the barbecue into an ordinary barbecue. A barbecue with a hood and a pipe can be installed in a summer gazebo or on open veranda Houses.

The hood will collect smoke and discharge it into the chimney, which will ensure comfortable cooking. Moreover, it is not at all necessary to lay out a cap with a pipe made of stone; an iron structure will cope with this role perfectly. Only, for protection from the wind, the metal must be securely strengthened in brickwork at the construction stage.

How to make a professional barbecue oven

It is very easy to assemble a simple barbecue oven with your own hands, but its functionality may not satisfy experienced and confident craftsmen. If you plan to build more complex design- combining it with a barbecue in one design is very simple. In rural farmsteads and summer cottages you can often find full-fledged stoves for summer cooking, located almost in the open air.

As an example, consider the arrangement of a universal outdoor oven with a stove and barbecue. But it should be taken into account that the weight of this structure is already quite large and, accordingly, a separate reinforced strip foundation must be laid under it. At the junction of the slab and the fryer, it is recommended to strengthen the foundation with additional cross bracing.

Height of foundation layers:

• sand and gravel cushion - 25 cm;
• reinforced concrete - 50 cm;
• the height of the foundation above ground level is 10-15 cm.

The width of the foundation is 70 cm, and it should protrude beyond the masonry by 10-15 cm.

After the concrete has hardened, remove the foundation layer of soil and fill it with a clay-gravel mixture. Moreover, the clay may not be the most High Quality, even dug up in a nearby ravine. The main thing is that it can set and form a more or less durable layer.

To create a customized exterior, instead of brick, the masonry can be laid out of natural stone. Considering the simplicity of the design, it’s possible to do all this with your own hands, even without enough experience.

Bottom line

Barbecue grills and ovens - perfect option for preparing delicious food in the country and spending family weekends or picnics in the open air. In addition, outdoor stoves and barbecue fireplaces are considered a very interesting and stylish decoration for the site.

On a summer cottage. As a result, picnics and various gatherings with friends will become much more enjoyable. In addition, such a structure will fit perfectly into any garden interior. Before you begin, you must familiarize yourself with step by step instructions, which will give an idea of ​​how a brick barbecue can be made with your own hands.

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 will also provide the 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.

Nuances of the drawing

• 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 placed 10 cm below the grill level.
• When designing a structure, it is important to take into account all the little details so that later it will be convenient to work. For example, where it will be possible to place tongs and coals.

Choosing 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.

• There should be no dry branches or old trees in the area near the structure that could be subject to fire.
• The stove should be located away from outbuildings.
• It is important to take into account the direction of the wind during construction - 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 monolithic strip foundation for the barbecue. At the same time, there is no need to deepen it.

1. Having outlined the boundaries of the structure under construction, you need to dig a trench according to the markings, up to 40 cm deep.
2. The bottom of the trench is filled with a mixture of sand and crushed stone. It needs to be watered and compacted.
3. Now you need to lay the reinforcement bars in the form of a grid.
4. Formwork is manufactured and installed.
5. Concrete is poured.
6. All you have to do is wait until the concrete sets.

After the concrete has dried, the foundation must be covered with roofing felt, which will serve as waterproofing.

Construction of the structure

Choosing a brick

Before making such a structure, you should purchase the required quantity of facing and refractory bricks. Among various types Materials should be given preference to fireclay bricks, from which stoves are built. It can withstand high temperatures perfectly.

How to make a solution

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

Clay is an important component when laying fireclay bricks. A solution is made from it. To clad the structure you will need a cement-sand mortar.

To lay a thousand bricks you will need 3 buckets of clay mortar. To increase the strength of clay, per glass ready mixture You can add ½ cup of regular salt. An alternative would be 0.5 kg of cement per bucket of mortar. Ready solution should look like thick homemade sour cream and fit perfectly onto the brick.

Step by step instructions

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 accommodate a woodpile that would hold enough firewood for at least three fireboxes. For work you will need facing bricks.

After the previous stage of work has been completed, you can begin building 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 from durable plywood that would support the structure. If you want to build an opening rectangular shape, place the lintel from the corner on the last row of bricks. Next, the laying is carried out along 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 ensure the load-bearing capacity of the structure.

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

About the pipe

Fireclay bricks and clay mortar are used to build a chimney. You need to make a valve inside the pipe. During 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 a brick. In this case, the side side is reduced by half the width of the brick. Having formed a pipe, you need to lay it out directly in 12–15 rows.

You need to let the masonry harden. Finally, the barbecue pit is lined.

Video

Watch a video about building a brick barbecue.