Barbecue stove: the subtleties of construction

Traction of people to cooking in the open air is ineradicable. Fighting it is not worth it - you can simply turn your desire into reality. And a great help here can have a quality barbecue.

The function of a barbecue stove is close to a cauldron and a brazier: all three types of hearth make it possible to use fire for cooking. Barbecue most people will distinguish without difficulty, because it is designed strictly for kebabs. Much thinner than the line separating barbecues from outdoor fireplaces. But to recognize it is not difficult, because the fireplace does not provide a special grill for the mode of processing on the fire. It is designed primarily to create a cozy atmosphere, and the processing of products for him is a secondary function.

Any barbecue project should involve the rational removal of the furnace from residential and commercial buildings. It not only creates a significant fire hazard, but can constantly make smoke around, and this is unlikely to please even the most ascetic and patient people. Design a barbecue as carefully as possible, taking care of the convenience of visiting the house. At any moment it may be necessary to return there to take various products, clothing or dishes.

The literal translation of the barbecue from English is open fire. A hemisphere-shaped boiler that appeared in the 20th century gave this type of foci a new impulse. The furnace complex can be presented in different variations:

• Disposable. Made from thin tin. In the pallet place the coal, and the top overlap with a grid.
• Mobile. This is a kind of suitcase that is easy to move to the right place. Ideal for lovers of picnic and barbecue on the street.
• Boiler. American by origin type.Equipped with a lid in the shape of a dome, when closed, the design resembles an oven (you can cook a lot of meat at once).
• Truck. The mechanism is rather complicated, the working part is collapsible or fixed in separate variations.
• Stationary. Most often made of bricks and complemented by a large table for guests.

In addition to coal-fired simplest barbecues, there are other options. A natural gas stove is often used in cafes and other establishments of this type. At cottages, such constructions are used additionally and as a grill, it is often possible to find cases when they are embedded in garden elements. Electric products have compact dimensions - they are placed on the most ordinary tables. But even if we talk about street fireplaces (open hearths) of the usual form, then they can be presented far from only elementary solutions.

Quite often, an extended open firebox is used, which is needed as a fireplace in the garden or gazebo, and the addition with a grill or skewer allows you to cook meat very tasty. As a barbecue, a Russian stove can also be used, in the fire chamber of which is excellent baking, smokehouse and even a cooking stove.Stationary barbecue can be varied within fairly wide limits: it is placed both at ground level and slightly higher or lower than it. The choice of square or rounded configuration is entirely dependent on the will of the owners. The constant requirement is only to cover the area around the hearth of a fireproof material.

The most suitable for installing a barbecue are gazebos and terraces, thanks to which you can be outside, regardless of weather conditions. An equally important factor is compatibility with other parts of the landscape, because the stove must harmoniously complement the composition of the cottage or garden platform, and not get out of it. When the yard is covered with bricks, it is advisable to put a stove of similar material. It is advisable to think about the location of the barbecue at the stage of thinking over the landscape as a whole.

The ideal mangal zone should be removed not only from the house and outbuildings, but also from any bush, tree, fence, and other highly inflammable structures. At the same time, it is necessary to think about the protection of housing from smoke, and about the paving of a lawn or lawn (if the furnace will stand there).A very important detail - high-quality lighting, because the holidays and just friendly gatherings tend to drag on until the evening and even late at night ...

Stationary constructions are set taking into account one more consideration - usability. "Convenience" can not be described by any one norm, it is largely a subjective matter. But it is recommended to bring to the mangal area of ​​the path; if the garden or cottage is already equipped, you will have to choose among the places where they go. It happens that there is not a single building with a roof on the site, except for the house, then the place is chosen, focusing on the reserve of space for the installation of the dining group. In addition, during installation, it is desirable to maintain a certain distance from areas of neighbors, regardless of whether home-made or factory-made furnaces are used.

Even the most good project and carefully thought-out arrangement will not allow to achieve an optimal result, if one does not pay attention to the choice of construction materials. In most cases, different types of bricks are used to build a barbecue. It should be noted that the back wall is heated to high temperatures, because in this case it is better to use a refractory brick instead of the simple version.The foundation is often made of marble or granite, which carry a considerable load well.

Street brick foci are constructed mainly from fireclay bricks of a universal profile. Of the brands represented on the market, the best results are shown by ball and ball bearings, which easily tolerate heating up to 1650 degrees. If we talk about natural materials, then when creating stoves it is recommended to use:

• basalt;
• limestone;
• dolomite.

In addition to structural materials, you need to take care of the preparation of connective solutions. Cement and sand are used to produce them, and red clay is used for laying fireclay bricks. It is filled with the volume of water provided for by the technology and left alone for 5-6 days, after which it is stirred until a homogeneous mass is formed. Sifted sand (relatively little) and a small portion of cement M200 complete the process of preparing the composition.

It is not necessary to build a barbecue from natural stone or bricks. Metal structures also perform well. Cast iron products are especially widely used: when used, their risk of formation of soot is minimal.In the internal volume of the furnace, the heat is distributed perfectly evenly and persists for a long time - even the best grades of steel are incapable of such. The disadvantage of cast iron is the severity of the hearth, but if it is installed stationary, this circumstance can be neglected.

In artisanal conditions it is easy to make an impromptu barbecue from a gas bottle. Compared to such a solution, even the simplest industrial designs are prohibitively expensive. Strictly observing the procedure, even people who are not too sophisticated in working with metal will get excellent results. Consumers can put exactly the functionality they need into the device and not pay for useless add-ons. And yet: designs based on a gas cylinder are quite mobile.

Since the production of these containers make the most durable, there is no reason to fear their unreliability. The bottom will not burn through, and after finishing the cooking of meat, you only need to close the lid - there is no need to pour, to extinguish the fire. Important: before starting work, you will have to release all the remaining gas that remains after using the cylinder.

This type of barbecue has several disadvantages:

• without heat-resistant paint aesthetic properties deteriorate;
• the product is very heavy;
• You will need solid experience with welding equipment (with uncertainty as a result, it is better to buy a finished structure).

Drawings and charts of a barbecue should reflect not only their size and type of materials used, but also the ordering layout of bricks. It is important to immediately determine the constructive features of the structure: pay attention to the arrangement of shelves and wood niches, on stands for cooked dishes. It is recommended to reflect in the drawings a view of the roof and the level of the grill fixed above the brazier, as well as the placement of the sink.

When building a barbecue with your own hands, it is advisable to focus on the following dimensions:

• height - up to 180 cm;
• pedestal - up to 80, maximum - up to 90 cm;
• height of the roaster - 50-70 cm;
• the width of the inner part of the furnace is up to 50 cm.

Barbecue laying is carried out on the basis of concrete. Most often it is represented by a reinforced slab. The thickness of the structure is 0.3 m. Additionally, under this base it is recommended to place a pair of precisely cut sheets of roofing material: they will perform the task of waterproofing the foundation from the bottom.For chamfering bricks, tile cutters with diamond discs are used, and for the cutting of blocks - angle grinders with diamond discs. The initial row (rag) is required to be laid out in ½ bricks, and the second line is laid from whole blocks.

The chimney can be made not only from bricks, but also from metal. Additional material savings will provide a rejection of brick tables. In order to build a furnace correctly, it is required to indicate in the drawing what the layer-by-layer scheme of the structure will be (how best to fold it along the rows). The general rule is this: a pair of longitudinally oriented blocks is placed on the lower brick aspiring along the bottom brick. The chimney is most often done by the users themselves, using steel structures or refractory bricks.

Even the highest quality and well-constructed barbecue gives the best result only with strict observance of the rules of use. On how carefully they are executed, depends not only the comfort of the owners of the cottage or the backyard plot, but also fire safety. As with any furnaces, making fires, it is unacceptable to use flammable liquids, pour lubricating and vegetable oils into the fire.Another strict prohibition is the burning of garbage and food waste: they can not only spoil the furnace itself, but also provoke poisoning. It is required to use only that type of fuel which is provided by a design.

It is strictly forbidden to burn a lot of fuel at once or try to use a barbecue as a fireplace, a heating stove. Only in the firebox can you make a fire, if done in the hearth, you can damage the structure or start a fire. Before the start of operation, responsible owners are always familiar with the design features and manufacturer's instructions.

When firing and adding new portions of fuel, when cleaning a barbecue, you must wear protective gloves. It is impossible to bring lightly ignited objects to the fire. Also it is necessary to carefully monitor children, animals, protect them from contact with the flame. Periodically inspect the frypot, grill, firebox and walls. At detection of cracks and traces of a burnout they should be eliminated immediately.

On the intricacies of building a barbecue oven, see the following video.