Production of braziers from metal: the choice of material and project

Braziers and barbecue are an indispensable attribute of outdoor recreation. The most popular versions of the braziers are metal products. They have many advantages that allow you to cook a wide variety of dishes with exquisite taste and aroma.

Metal is the most common material for the production of barbecues and barbecues. Such designs are lightweight, they are easily transported and disassembled. The metal heats up quickly and perfectly retains heat, which contributes to a uniform and rapid frying of fish, poultry and meat.

Metal selection is a very serious task., because in the process of use under the influence of high temperatures, the brazier is deformed - the boxes begin to resemble helicopter blades that are twisted in the direction of the main axis. Experts call this phenomenon plastic deformation. All elements of the structure are interconnected, therefore, internal stress occurs, which causes a significant change in the form of the brazier. In the future, this leads to a complete loss of shape and destruction of the product.

That is why stainless steel barbecues are not of high quality. This material is very afraid of burning through, so the brazier serves no more than 1-2 seasons. Heat-resistant steel allows you to create models that are of greater strength and durability. The alloy contains a high percentage of chromium, this metal oxidizes at elevated temperatures and forms a refractory coating. In addition, the production of this material itself is based on the addition of active components that prevent deformation and fracture of steel in adverse conditions.

Experts recommend using steel grades 10G2, 09G2S and 16GS for the production of barbecues and barbecue. They can withstand several thousand burning / cooling cycles.But alloys CT10, CT20 or CT3 are more often used for tourist models, which are characterized by low weight and short service life.

In addition to resistance to temperatures, heat-resistant steel is resistant to corrosion and wear resistance. It is not susceptible to shocks and mechanical damage of low and medium strength, therefore, it is optimal for the production of roaster, which are operated outdoors in conditions of high humidity.

The advantages of metal barbecues include:

• good heat retention;

• low flammability;

• easy operation and cleaning;

• mobility;

• low weight;

• low price.

Braziers and barbecues can be bought in specialized stores, and they are also widely represented in building hypermarkets. There they are implemented in standard shapes and sizes. However, if you want something unusual, then you can order a brazier on an individual project in the forge workshop. Such models, as a rule, are decorated with wrought iron elements and decorated.

However, such installations are not easy, therefore, are used as stationary models. And the cost of such works is quite high.

Before buying or making mangal yourself, you should be very thoughtful about the choice of the optimal model.

The decision depends on many factors:

• availability of space in the country;

• the need for transportation;

• dimensions of the brazier;

• the possibility of cooking different dishes.

If we talk about barbecues, it is customary to divide them into three categories.

• Mobile option can move freely from one place to another. Its exceptional features are considered to be low weight, the ability to assemble, disassemble and install, small size. At the same time, to provide the required lightness in the manufacture of tourist structures, thin-walled steel is used, which quickly burns and collapses.

• Mobile BBQ - this is a kind of outdoor trolley on wheels, this brazier is also convenient to move. However, it is impossible to disassemble it, fold it and place it in the trunk of a car. Such barbecues are often decorated with wrought iron elements. They include a compartment for placement of fuel and are completed with a table-top.

• Stationary option - This is not only a brazier. It is rather a small architectural form.It is installed in one place on the foundation, respectively, it can not be moved.

• Barbecue ovens characterized by great diversity. They differ both in their appearance and user characteristics, their prices also vary in a fairly wide range.

• For hiking it is convenient to use a disposable model., which is a pallet of tin, mounted on a fire-resistant support. A grate is placed on top, where the products are stored. After the first use, the pallet is thrown away, because, under the action of heat, it is deformed and covered with cracks.

• Portable gear also useful to travelers. However, it serves longer than the first version. This design looks like a grill with a roaster, which can be installed in several planes. It is quite convenient for small and large companies.

• Barbecue in the shape of a boiler It has a dome-shaped cover, which provides a number of additional functions. Such constructions are protected from snow and rain, which means that an appetizing dish can be prepared in any weather.Also, thanks to the lid, the barbecue works in the oven mode, and this allows you to fry the meat in large pieces or the whole bird.

• Barbecue cart - model on the built-in wheels. It is quite easy to move from one area of ​​the house to another. It has a shelf for storing firewood and coal and looks very aesthetic.

Other samples are on sale. Products with an exhaust hood and a chimney are widespread, so any buyer can choose exactly the modification that fully meets his individual needs and capabilities.

Brazier brazier can have the most diverse appearance.

The following modifications are most common:

• Boxes without top - the most common and standard version.
• Gutters with rounded bottom. Despite the incomprehensible name, in fact, such a brazier is a simple barrel or gas can from the gas in which the top was cut and converted into a brazier. This is a favorite model of home craftsmen, which serves as an ornament to the suburban areas of many Russians.

• A cylinder with a throat on top is like a bottle. It is used for cooking shashlyk in karski - it is a large piece of meat, comparable in size to the dimensions of a small plate.With this type of construction, the skewer is placed on the “neck”, which turns into a flow-through oven for the duration of cooking.

Stationary barbecues, in turn, are divided into:

• open;
• half closed;
• covered;
• decorative.

To grill fully meet your needs, it is very important to know the technical features of the roaster of different types, dimensions and dimensions of its individual elements.

This parameter directly affects the life of the brazier: thin-walled products will last no more than 2 seasons, and the models made of thickened metal will retain their operational features for much longer. The recommended wall density is 3 mm or more. It is this size that protects the material from premature burning and the occurrence of deformations.

The width of the structure depends on the length of the skewer. It should fit and hold on the walls of the barbecue. Therefore, with a standard rod size of 40 cm., The width of the brazier should be defined at 30 cm.

As for the length, it is directly proportional to the number of skewers placed on the grill at the same time.The only thing that should be taken into account is the recommended distance between them. It is established experimentally that skewers should be placed at a distance of 8-10 cm from each other. If you lay them more tightly, the meat can not fry.

Let's give an example. For a company of 3-5 people, there is enough meat on 8 skewers. If you place them at the recommended distance, then the total length will be in the range from 65 to 80 cm.

This is a very important criterion on which the taste and aroma of kebabs largely depends. It is believed that the most roasted and juicy meat is obtained, located 15-20 cm from the coals. If the meat is closer to the coal, it will become dry and can burn, and if it is located at a greater distance, it simply does not fry and will be raw inside.

Users still can not agree on the appropriateness of the holes. Some consumers claim that they provide the necessary blowing through which the meat is better roasted. Others argue that this device is for a "lazy cook", and that the air flow can be provided with a fan.

The dimensions of the "ideal" barbecue look something like this:

• Width - 25 cm. This is enough to accommodate 6-7 small pieces of meat. At this distance, the heat from the side walls evenly get all the pieces, even located in the middle, so the meat is roasted with a fragrant crust. If you increase the width, the pieces in the middle will be without a crust.
• Length - 100 cm. For an average company, as a rule, meat is cooked simultaneously on 7-8 skewers. Given that the distance between them should be 8-10 cm and 5 cm on both sides of the edge, it is this optimal value that is calculated. Do not grill longer. In this case, the cook will have to constantly move from one end to the other to work the fan and turn the skewers upside down.

• Capacity height - 20 cm - calculated on the basis of the optimal distance between meat and coal, which is equal to 15 cm, as well as the place to place the coal.
• It is desirable to use metal with a wall thickness of 2 mm. If the brazier is planned to be used in campaigns, then it is necessary to give preference to sheet steel with a strength of 4-6 mm.
• The total height of the brazier depends on the size and growth of the culinary specialist, but on average, a parameter of 1 meter is considered normal.

The advantages and disadvantages of metal barbecues directly depend on the material from which they are made and its thickness. Let us dwell on the most popular varieties.

The choice of iron grills is great. They differ in their functionality, so it is very important to determine from the outset what you need a brazier for. If you plan to use the product in campaigns and during picnics in nature, you should purchase collapsible models made of thin-walled metal. They are lightweight, easily assembled and disassembled, and are considered easy to transport and store.

It is advisable to make a fire in another place, and as the fuel burns, shift the coal to the brazier. In addition, these models have a limited length, which does not allow simultaneously to cook kebabs for a large company.

Braziers with thick walls are more expensive than thin-walled.They have more weight, they are difficult to move. The advantages are also obvious: such barbecues are resistant to high temperatures, they do not burn through, heat well and keep heat for a long time, ensuring even and fast cooking of meat.

Pig-iron braziers are also very popular among summer residents and owners of private houses.

This material has a number of advantages:

• fast heating and long-term heat retention;
• aesthetic design (models are often decorated with wrought-iron elements);
• durability (braziers made of cast iron can last up to 100 years and be passed on from generation to generation);

• the absence of foreign flavors in the dish being prepared;
• the ability to work as an oven and ensure the highest quality roasting;
• resistance to temperature extremes, moisture and other adverse environmental factors;
• no tendency to corrosion.

The disadvantages are also significant:

Such models, as a rule, are made to order and have a rather high cost. They also have large dimensions and impressive weight.

Stainless steel models are econom options, which have a relatively low cost. However, the price - this is probably the only advantage of such products.

The disadvantages are so significant that they make all the savings impractical:

• The stainless steel quickly burns through, is deformed and covered with cracks under the influence of heat.
• Poor heat retention - this leads to an increase in fuel consumption, and the time spent on cooking kebabs is spent much more.
• Short-term use - stainless steel products are no more than 2 seasons, and with frequent use they only last for one summer.

The main for the production of barbecue are metal sheets. Additional use of other materials is not worth it, since it is the metal that provides the necessary strength of heat and the degree of heating of the structure.

To work on creating a standard brazier, you must use:

• metal sheets 25x25 cm - 2 pieces;
• sheets of metal 24x25 cm - 2 pieces;
• metal sheet 54x25 cm - 2 pieces;
• pipes or corners - 70cm.

Also need a tool to work with metal:

• drill;
• Bulgarian;
• welding machine;
• roulette.

Sheets of metal are used to create the bottom and side walls of the barbecue, but some masters prefer a different method of installation. They replace several sheets with one large cloth, then make several cuts, bend the sheets and connect them with a minimum of welds.Installation in this case will differ in greater density and durability. However, such work requires knowledge and skills to work with metal.

All places in which fasteners will be installed and welding will be fixed, as well as a zone of holes for skewers are fixed.

If the conceived construction differs from the traditional one, then it is necessary to stock up on additional elements that may be needed. These include: pallet, handles, foot cutouts and other parts.

Many make a brazier, using reinforcement as legs. But this design is not entirely reliable, because too thin legs do not hold the weight of the barbecue with skewers, so the installation staggers at the lowest possible loads. It would be better to prefer the corners. They will provide the necessary strength of the supporting elements.

The main work on the production of mangal carried out in accordance with the scheme:

• Grinders are cut all the main parts of the metal sheets.
• On the side walls make holes for air ducts - they are drilled 2 cm from the bottom in increments of 5 cm, diameter - 1-1.5 cm.
• On the upper edge of the sidewalls, holes are cut for the skewers, the outer ones are made at a distance of 5 cm from the edge, the rest are made in 10 cm steps.

• The bottom and sides are welded together. It is not necessary to make the perfect seam. It is enough to fix the mount point. This gives the necessary strength and at the same time creates the conditions for a greater flow of air.
• In the corners of the design are welded legs.

The barbecue maker, made with your own hands, can be considered ready on this, and the grill can be used. However, if desired, you can weld decorative elements: handles, cover and other details. Before use, it is desirable to paint the grill with heat-resistant paint that will protect the structure from heat and corrosion.

Beautiful braziers make with elements of forging.

Interesting options are made in the form of animals.

Exclusive barbecues in the form of trains, cars and airplanes will decorate any part.

And some more photos of stylish braziers.

How to make a grill of metal with their own hands, see the next video.