Barbecue dimensions: standards and norms

Summer is one of the favorite times of the year for many people. One of the reasons for this is the opportunity to relax in the open air: at the cottage, camp site, by the river or just in the forest. An integral part of such attacks is a picnic, the main dish of which is traditionally kebab.

To cook a tasty, juicy, well-done meat, you need a brazier. Few people thought that the quality of cooked meat directly depends on the correctness of the production of this structure. The availability and variety of building materials will allow to realize even the most fantastic ideas.

The parameters of the brazier can be considered its length, width, depth and height. These values ​​depend on several factors.

• When choosing a brazier, it is first necessary to decide how meat will be fried on it: on skewers or on a barbecue grill. Skewers are mostly standard sizes, so the width of the roaster should match them. You can choose any length. With barbecue grills, everything is easier. They often have different sizes, so it will be easier to pick up the grill in accordance with the size of the brazier. Although a grid with dimensions of 18x28 cm is considered standard.

• The second important criterion is the choice of the place where meat will most often be cooked. If this is a private house or cottage, then a stationary brazier that will have a permanent location and be cleaned only for the winter is best suited here. It is better to make of thick metal or cast iron for many years of operation. If it is implied that the hearth will need to be transported frequently, then it is better to make it light, foldable and compact.
• The depth of the brazier is directly dependent on the material on which the meat will be cooked. If we are talking about coal, it is ideal shallow. If, however, wood will be used for cooking, then it is better to choose a deep brazier, since you will have to lay a large amount of wood to get the required amount of coal for frying.

How many people - so many opinions, desires and needs. Therefore, there are two main types of devices for frying meat - mobile and stationary.

Many of those who do not live in the private sector and do not have a suburban area, prefer to get out on the kebabs in the countryside. They do not need a massive grill, which includes additional elements. For them, the ideal compact construction of thin material. They are lighter, have thin walls, low folding legs and a minimum of decorative elements. They can easily fit in any car, and will not take up much space when stored in an apartment.

For those who wish to equip a real barbecue area on their plot, a large stationary grill made of metal or even stone hearth will do. They have large dimensions, are made of thick metal, often equipped with additional surfaces and storage space for accessories. Therefore, cooking meat is not only enjoyable, but also very comfortable exercise.

Professionals argue that the manufacture of barbecues must be guided by the optimal size.The following describes the correct parameters for the perfect roaster, which from time to time will produce only delicious, juicy and fragrant kebabs.

• Width. This value is directly dependent on the length of the skewers. Classic skewers have a total length of 45–50 cm, and a working one is 30–35 cm. Therefore, the brazier width should be no more than 40 cm. If it is larger, the meat will occupy a smaller area, and the heat coming from the coals will be wasted .
• Depth. When making a brazier, it is better to focus on depths of up to 20 cm. When frying, the coal layer should be 5–10 cm, and the distance from the kebab pieces to the coals should be about 8 cm. On this basis, we can conclude that the ideal depth is 15 to 20 see. If meat is most often prepared not on ready-made coals, but on wood, then the brazier can be made even deeper so that more wood is placed in it. But with this method it is necessary to take into account that the layer of coal should be larger, as the distance to the kebab increases.

• Length. The size of this parameter depends primarily on the number of kebabs, which is usually cooked. When frying, the distance between the skewers should be at least 5 cm in order to freely turn each of them.For a small company, a length of 60 cm will be enough to prepare 6 skewers of meat at a time. If we are talking about large picnics, then the optimal length is 100 cm. At the same time it will be possible to cook 10 skewers of kebab. As for barbecue grills, a small brazier up to 40 cm in length is ideal for them.

• Height. This is the only parameter that is selected individually. The design should not be too low, as in the cooking process you will have to bend, or too high, it will also create unnecessary discomfort. Therefore, it is better to immediately determine who is most often engaged in the preparation of this delicious dish, and, based on its growth, choose the height of the barbecue. The ideal height is considered to the waist of the cook, so that the hands are in a half-bent state. Depending on the height of a person, it can be from 75 to 125 cm.

• Thickness. The thickness of the walls of the brazier is also an important parameter. The thicker they are, the more durable the construction will be. In addition, a thick-walled roaster keeps heat better. In the manufacture of stationary barbecue in the country, you can use metal up to 8 mm thick.If the design is mobile, then a smaller thickness will do — up to 4 mm. This brazier will weigh much less.

To calculate the parameters of the mangal, it is better to follow personal wishes together with the standards of manufacture. In this case, the design will be durable, comfortable and attractive in appearance.

The height of the vertical barbecue should be chosen in accordance with their height. This will allow you to comfortably cook meat. The depth most often is classic - up to 20 cm. This size allows the meat to roast well and quickly, to have a crisp crust and a unique aroma.

The length will primarily depend on the amount of meat being cooked. For large companies, an ideal length of 100 cm is considered. On such a grill, 10 skewers can easily fit, and there will be no need to fry the meat in two passes. Moreover, with such a length, it is possible to equip a place for boiling a kettle, or for preparing a garnish. The width of the bowl most often depends on the kebab cooking tool. For skewers, it is standard - up to 35 cm. The barbecue grill, by the way, will also be comfortably placed on such a grill.

Interestingly, the need for holes in the side walls of the barbecue has both supporters and opponents. Some believe that their presence interferes with the temperature control in the roaster. Others are of the opinion that the presence of holes reduces the possibility of coal ignition and contributes to uniform heating.

More durable construction is a brick hearth. They are most often laid out at the cottages, or on the private plots of private houses. The interior design of the brazier has a classic size. Only external dimensions are enlarged, chimneys are being built, working surfaces and sinks are additionally equipped. All this increases the comfort of cooking.

Under the stone hearths it is necessary to equip special platforms. Their size can be any, depending on the size of the hearth, the area of ​​the site and the personal desire of the owner. It is better to lay out these sites with paving slabs, gravel, decorative stone, or simply to fall asleep with sand.This will not only give an aesthetic look to the site, but also protect against the possibility of fire. You can also dream up over the design of the hearth. It can be decorated with decorative stone, plastered and applied drawings and patterns, decorated with decorative tiles. Such a finish will not only give the brazier of brick an individual design and visual appeal, but also make it more durable.

In addition to the usual calculations for the manufacture of mangal, you can use the additional tips listed below to design this recreation area at the cottage or home site.

• If the length of the barbecue is planned to be more than 100 cm, then in this case it is recommended to equip the structure with additional legs. This will give greater stability.
• Metal grill can also be equipped with wheels. This will allow, if necessary, easy to change its location on the site.

• Above the barbecue and foci can be designed canopy. In this case, cooking kebabs can be practiced in bad weather. If you also equip benches, plant flowers and shrubs, then this place will become a real heart of the garden, where in the evenings you can just sit by the fire, listen to the birds singing, look at the starry sky.
• The construction of a conventional metal barbecue can be additionally equipped with places for storing firewood, skewers, water and poker. This will give extra charm and a certain charm.
• Cast iron is considered to be the best material for making barbecue. It is very durable, durable and keeps warm. This will save on coal. In addition, it can be further decorated with wrought iron elements.

• When choosing the location of the brazier or hearth, it is necessary to be guided first of all by safety regulations and not have the structure close to buildings (the distance should be more than three meters), near flammable objects, under trees, near fences, hedges, arbors.
• The hearth of stone is best made from natural elements. But to build it in compliance with all building codes, rules, standards and technologies, it is better to resort to the help of qualified builders, bricklayers.
• Metal grill, made with your own hands, it is better to cover fire-resistant paint. This will make its appearance more aesthetic and will prolong its life much.

• It is better to make cuts under the skewer on the brazier at a distance of 5 to 8 cm. Such a distance will make it easy to turn each of them without touching the neighboring ones.
• Before the first use of the brazier it is necessary to ignite it, that is, to kindle a fire in it in order to get rid of all the harmful substances accumulated during construction.
• A small pond, pond or alpine hill can be equipped near the hearth. This will create a complete ensemble of suburban recreation areas.

In this case, the meat will be cooked immediately in sufficient quantity, will not burn and dry out regardless of the cooking tool, the flue material will be used efficiently and economically, and the heat will not go into the air.

In addition, currently there is a rich selection of building materials that will be suitable for its manufacture, whether it be metal, steel, cast iron, heat-resistant brick or natural stone. When making a brazier, you can embody any ideas and projects, whether it is a small mobile fireplace, a stationary chafing dish, or even a brick stove in the garden.Subject to building standards and fire safety, the result will only please the eye. This corner for cooking and relaxing with family and friends will be a favorite place for eating and spending time, relaxing and recharging with positive energy.

See the following video for tips on choosing optimal manganese sizes.