How to choose the right way to design a barbecue stove with a cauldron
It is always nice to have an oven on the garden plot for cooking kebabs, pilaf and roast meat. And you want it to be not only functional, but also beautiful. The construction made of brick will look especially spectacular. You can build it yourself.
Charcoal grill made of brick in a pergola
If you are going to install a brick barbecue in a gazebo, the above options will not work. the smoke will be all under the roof, which will not add to your joy. For gazebos, you need a grill with a chimney. This construction is more complicated, but this option is also quite possible to make yourself. The following outline of a barbecue made of bricks for a pergola with your own hands is also not very difficult to put together. It also, like the first, has an even vault, which is much easier to do in the absence of experience.
Dimensions and materials
This barbecue/barbecue made of bricks has a medium size:
Appearance and cuts of a brick brazier. It can be made by yourself in the pergola
You can use ceramic bricks for masonry. For the area where the fire will burn you can (but not necessarily) use fireclay bricks. It is marked in light yellow in the picture.
Masonry “cold” belt. up to and including the 11th row. can be done on the cement-sand mortar (1:3). Next you need to use clay and sand. The thickness of the seam in any case is 5-7 mm. It can be made by yourself in the pergola.
Structurally, this brazier consists of three “cold” compartments, which can be used for storing firewood and household sundries. “Hot” zone begins with the 12th row. Here they make a fire, install the grill for a barbecue or barbecue stands.
Arrangement and explanations
The layout of this brick brazier is a little more complicated, so explanations are needed. The first row is laid at the same level as the floor of the pergola. If you have a low foundation, you can also raise it with bricks, laid on the cement mortar.
Brick masonry grill for a pergola
The next four rows are placed with a tie-in. This will be a firebox. an area where it is convenient to store firewood. On the fifth row from the top lay three strips of metal thickness of 3 mm, width 50 mm. They will support the bricks of the next row. The sixth and seventh rows are laid according to the scheme.
In the 8th row we start forming two chambers for household items. Look carefully at the position of the seams. This is a matter of principle: not one of them should coincide with the seam of the bottom row. Only in this way will the brick wall be strong enough. Where required by the scheme, the bricks are cut: use halves and even quarters.
In the 11th row the middle wall is not put anymore, but metal strips are put on top again: the next row, blocking the utility compartment, will be based on them. The 12th row is a little bigger in size than all the rows below: the back wall is flat, and in front the bricks protrude by about 3 cm.
The 13th row is also solid. On it the grill will be placed. In size it is a little bit larger than the previous one.
The middle part of the masonry: we form the hearth area
The next rows form the “hot” zone. here the fire will burn. This area is smaller than all the downstream rows. To make it more resistant to fire, it is surrounded with fireclay bricks, placed on the narrow side. It is not the same size as the ceramic one, and the height of the rows and the joints will be different. Do not pay attention to it, laying it independently of the ceramic one. Just follow the alternation, as indicated in the diagrams.
In the 21st row, a steel angle is placed. You can use black or stainless steel with a thickness of 3-4 mm. Dimensions of the angle 4040 mm or 5050 mm. The length is from the middle of the brick on the right to the middle of the one on the left. The front wall of the chimney will be supported on this corner.
How to Build a Brick Barbecue
Forming a pipe for the exhaust of the smoke from the brazier
In the 22nd row there are more fireclay bricks and there is a chimney front wall resting on a corner. This row is larger than the previous ones: the bricks overhang the angle by 3 cm in front. The next row becomes even wider, and then there is a gradual decrease. Row by row the chimney gets narrower. On the 30th row the chimney is formed. It rises above the roof of the pergola by at least 50 cm. During its construction you alternate the 30th and 31st rows. On this the charcoal grill from bricks with their own hands can be considered built. Now you need to dry it without fire for 5-7 days, and then a few days to slowly stoke, evaporating water from the masonry.
The easiest way to make a barbecue from a gas cylinder. How, read the article “How to make a charcoal grill from a gas cylinder, barrel, pipe”
Scheme, drawing, project
Project with a drawing of a barbecue made of bricks is ready! You can begin the construction of
Large and small projects start with a simple diagram made on paper. In it, you need to figure it out:
- approximate dimensions of the entire structure. they will be a multiple of the brick size;
- The position of the basic elements;
- their dimensions.
For a small brazier, it is enough to sketch the proposed scheme and follow it, not forgetting about the dressing between the rows. Dimensions on the drawing made by yourself, in the process of masonry may change slightly depending on the bricks used, the thickness of the joint and embedded elements.
Binding is a method of masonry with a displacement of bricks in a row relative to the previous row, usually by half a brick.
For more complex structures, on the basis of the scheme a detailed project is developed, where all the nuances are taken into account. For masonry barbecue of bricks with your own hands make the grill poryadovki. laying diagrams of bricks in each row.
The main differences between the barbecue and the charcoal grill
Everyone, who at least once in his life has cooked the food on the grill, knows that the heat comes only from below. Up to the upper layer the infrared radiation from the glowing charcoal does not arrive, so the vegetables, meat constantly have to be turned over.
In the barbecue oven the cooking process is much easier and does not require constant human intervention. Uniform frying is provided due to the fact that the grid is set 20-25 cm below the height of the side walls of the grill. This small distance provides creation over a dish of a warm air-smoke cushion giving a ready meal a hardly perceptible smoky smell.
Dishes cooked in the oven, get much juicier and more tender than barbecued on the grill. In addition, there are no restrictions on the choice of meat: the softest part is suitable for the grill, and for cooking in the oven you can buy any meat. Shish kebab, even from the oldest beef, in the oven turns into a tender and juicy dish.
Another distinguishing feature of the stove from the grill is the presence of a tray for charcoal. The tray is made without holes. This way the draught is better ensured. The charcoal in the stove smolders, not burns. The cooking process is uniform due to the heat reflected from the walls of the oven. The dish is heated simultaneously on all sides and comes gradually to the readiness.
The differences between the charcoal grill and the oven affect the taste of dishes. Having once tried a kebab cooked in a barbecue oven, people immediately feel the difference, and there is a desire to become the owner of a garden oven.
Among the great variety of stove structures made of stone, everyone can choose the appropriate design for their garden plot.
A simple brick grill
This design is very simple, easy to change to suit any needs and desires. It consists of brick walls, in which there are ledges (bricks are placed on the edge). Heat-resistant plates (metal, etc.) are laid on these projections.), grates, skewers. It is convenient, especially if there is some kind of a roof over your head in case of precipitation, but it is constructed separately and at your request.
The project and photo of ready barbecue/barbecue made of brick
Any structure made of bricks needs a foundation, or at least a prepared base. Even not this small barbecue made of bricks. Since the bricks are not much. a wall of half a brick, then under this design is suitable tamped platform, lined with some kind of solid surface.
Preparation of the base
Remove the fertile layer, if necessary, deepen the pit. The depth should be about 20-25 cm. The size of the foundation or table is 50 cm larger than the dimensions of the stove on all sides. The bottom is leveled, and rubble of a medium fraction is poured on it. The thickness of the crushed stone layer. 15 cm. It is well tamped. Preferably. with a vibratory plate, and if it is not available, with a metal or wooden rammer.
Further steps depend on the selected base. If it is one of the coatings. paving stones, paving tiles and similar materials, then a layer of fine-grained sand is poured, in which the coating is placed according to the level.
If a slab foundation is chosen as the base, it is reinforced with a bar of 10 mm in diameter. Installed along and across the foundation, 20 cm apart, tying at the intersection. If you do not know how to tie a special wire, you can tighten it with plastic clamps. Finished mesh reinforcement of thick wire is allowed for this model. A formwork is placed around the edges and everything is poured with M250 concrete. Work can begin in a week if the daily mean temperature is at least 20°C, and in two weeks if it is 17°C.
Arrangement (masonry drawings) and recommendations on laying
For this brick brazier use a full-bodied ceramic brick M200. You can take the stove, but it is more expensive, chamotte is not worth to put: not those temperatures and it likes the moisture too e loves to feel in an open brazier.
Laying is carried out on the clay and sand mixture, in which a little cement is added for greater strength. For beginners, it is better to use ready-made masonry mix, but not heat-resistant one, without fire clay. Knead according to the instructions, the thickness of the seam. 3-5 mm, maintain strictly. Constantly check the verticality of the walls and the horizontality of the masonry. This is important for the normal operation of the stove.
Brick masonry grill layout (masonry drawings)
As you can see, everything is really very simple. Each odd row begins with a whole brick, the odd row with half a brick. In the 6th and 10th rows bricks are placed on the spoon. sideways, and unfolded across the main masonry. If you do barbecue. under the grid. in the same rows, the back wall is laid of bricks, also put on the spoon, and to maintain the thickness of masonry they are put in two rows, as well as others. with a tie-off. the offset joints. If you are going to use a grill. for skewers. on the back wall, you put a brick also on the spoon, making a ledge in this area. At the front as a support for the skewers use a small cross-section metal profile tube, cut to size. You can make a notch in it for the skewers.
Starting from the 7th row, the masonry lead only on the right or left side. as you like, but the given layout is given under the frying chamber on the left. it is wider, and on the left there is a table. If you prefer the opposite. make a mirror image of this poryadovka.
Brick. hygroscopic material, to reduce the amount of moisture that he will “pull” from the base and extend its life, under the first row needs waterproofing. You can lay two layers of roll material (such as Ruberoid or waterproofing), go along the perimeter with hydrophobic impregnation. It is useful to make a layer of waterproofing between the first and the second row.
Here is what one of the variations of the brick brazier looks like without a table (if you do not need it, just ignore this part)
After the brick grill is built, it is left to dry in warm weather for 1-2 days, in cooler weather. for 3-5 days. Then you can make a test run. Approximate “equipment” is shown in the photo of the ready brazier. This version has three rows of ledges: the top one is for food, the middle one is for coals, the bottom one is for collecting burnt coals and ashes.
To make the folded charcoal grill last more or less a long time, it is desirable to cover it with a compound that reduces the hygroscopicity. For this case, the best solution is varnish KO-85. And it would also be a good idea to provide some kind of cover: to cover in case of rain and for the winter.
A temporary barbecue made of bricks
You can make a temporary barbecue stove out of bricks. without mortar. A normal brick can be used for this purpose. an open hearth (without a chimney) and small gaps in the masonry provide an acceptable thermal regime for ceramics.
Step-by-step algorithm of construction of a temporary barbecue looks like this:
- Prepare on the ground even and solid ground. You can not even remove the humus layer. just cut vegetation, level and tamp the surface.
- Lay a couple of layers of roofing felt.
- Lay the first row of bricks with small gaps between the staves and spoons of the neighboring elements.
- The second tier is laid in a tie-up with the first, with observance of approximately the same size gaps.
- Lay the next rows in the same way. The masonry lead to the height convenient for using the barbecue. You need 10-11 such rows. At this height, place the steel plate, which will serve as a tray for coals, on top of the bricks.
- And dry the sides and the back of the wall two bricks high. Laying and fixing the grate.
- Increase the height of the walls by two or three more bricks.
Such stove can be laid in a couple of hours. And in the same time to disassemble it. A good option for country houses or small yard.
In order to understand how many bricks on the barbecue, you need to decide on the dimensions and make a drawing of the future construction. Thus, it will be easier to see any flaws in the conceived project. In addition, it is at this stage it will be possible to understand how many bricks you need for the grill.
When independently compiling a drawing for the future construction, it is recommended to make 2-3 positions, for example, the side view and the facade. Next, a poryadovka is made, which describes the entire process of building according to the size and design of the brick barbecue given in the drawing.
Of course, to make a drawing and make calculations on their own is not necessary, you can always use ready-made options. Which, however, you will have to search on the Internet, or address this issue to the experts in the stove business.
Brick barbecue with a pipe: poryadovka
For this brick brazier full-body ceramic brick M200 is used. You can take the stove, but it is more expensive, fireclay should not be put: not those temperatures and it too e loves moisture, to feel normally in the open brazier.
Brickwork is carried out on a clay and sand mixture, in which a little cement is added for greater strength. For beginners, it is better to take a ready-made mixture for stoves, but not heat-resistant, without chamotte. Knead according to the instructions, the thickness of the joint. 3-5 mm, to hold strictly. Constantly check the verticality of the walls and masonry level. This is important for the normal use of the oven.
Every odd-numbered row starts with a whole brick, the odd-numbered row with half a brick. In the 6th and 10th rows bricks are placed on the spoon. sideways, and unfold across the main masonry. If you do barbecue. under the grid. in the same rows, the back wall is laid of bricks, also put on the spoon, and to maintain the thickness of masonry they are put in two rows, as well as others. with a tie. the offset joints. If you intend to use and ka grill. for grilling. on the back wall you put a brick also on a spoon, making the ledge and in this area. At the front, as a support for the skewers used metal profile tube with a small cross section, cut to size. You can make a notch in it for the skewers.
Brick BBQ Step by Step Tutorial
Starting from the 7th row, the masonry is laid only on the right or left side, as you prefer, but the given layout is given under the frying chamber on the left. it is wider, and on the left there is a table. If you prefer the opposite. make a mirror reflection of this poryadovka.
Brick. a hygroscopic material, in order to reduce the amount of moisture that he will “pull” from the base and extend its life, under the first row needs waterproofing. You can lay two layers of roll material (such as roofing felt or waterproofing), and then impregnate the perimeter with hydrophobic. It would be nice to have a layer of waterproofing between the first and the second row.
This version of the barbecue is a little more complicated, but also not the most difficult. Most important. the furnace chamber here has a straight vault, and it is much easier to make a vaulted one. The brick roasting chamber is raised to a height of 90 cm, the total height. up to the beginning of the pipe. 217.5 cm.
Everything begins with the preparation of the foundation. Only a monolithic reinforced base (reinforcement step of 15 cm) on a compacted rubble base is suitable for this barbecue stove. On the dry foundation spread in two layers of waterproofing, then begin masonry. If the barbecue is made in a pergola, the first row of masonry should start at floor level.
The first 9 rows require no special explanation. They are laid exactly according to the scheme, observing the order, using halves and cut bricks, if it is indicated on the plan. Be sure to check the verticality of the resulting walls, as well as control the thickness of the mortar. 8-10 mm and the horizontal stacking of each brick.
To control the thickness of the seam you can use a rod of rebar of the appropriate diameter. It is placed on the edge, the surface of the row is filled with mortar, the excess just above the bar is cut off with a trowel. After laying and tapping the bricks, you get an even joint. the rod does not let the brick lower than necessary. The bar is then taken out and moved higher.
To be able to lay a 6 th row (continuous), after laying the 5 th, put a strip of metal 4-5 mm thick, width 40 mm. Length. slightly less than the span of the furnace. 1450 mm. You need three strips. one at the edge, two in the middle of each brick row. The light color in these rows indicates fireclay bricks (SHA-8). Lay it on the same composition of clay and sand (may add a small portion of cement). Mixtures based on chamotte are better not to use: they need very high temperatures for sintering, which in outdoor barbecues are unattainable. This mortar might just crumble in the end.
The formation of the vault continues, which in row 30 passes into the chimney. Then the 30th and 31st rows are alternated until the required height is reached.