Mini brick barbecue ovens. Do-it-yourself barbecue for a summer residence (41 photos): choosing a design and a place for construction. Laying the foundation, laying walls, chimneys and auxiliary structures. Stand for cauldron. How to make it yourself

Owning your own home and a spacious area near it, you can think about a place to relax and set up a barbecue oven on it with your own hands. It is multifunctional and convenient design will not only be beneficial, but will also be a wonderful addition to the landscape.

There are a huge number of options for erected structures, the choice between which depends on the following two factors:

• Financial capabilities - the more functional and massive the barbecue oven is, the more high-quality building materials it needs
• Who exactly will do the work - it will be more difficult for a simple amateur owner to build a complex and multifunctional structure in short time than a professional master

Options for manufacturing and laying a barbecue oven:

Click on the image to enlarge

Preparing for work

A barbecue is a stove that is placed on outdoors and used for cooking. Despite the wide variety of models, they have the same operating principle. By combining with other ovens, you can build a structure that is used not only for frying kebabs on a skewer, but also in a frying pan, for boiling, etc.

The preparatory stage of work can be divided into three parts:

• Design selection
• Choosing a convenient location
• Purchase of materials and preparation of working tools

Read also, a step-by-step guide on how to make it yourself

Choosing a design

To build a simple and functional barbecue oven with your own hands, you are primarily guided by your tastes and preferences, material opportunities. If the structure will be used almost daily, it is necessary to consider one of the most solid options, including a barbecue and other frying structures, cutting tables, a place to store armfuls of firewood, etc.

If you use the stove once or twice a month, there is no point in arranging a grandiose construction project. It is enough to build a small oven with a frying compartment in size and area.

Choosing a convenient location

When choosing the optimal location, it is necessary to take into account the location of trees and other vegetation on the site. There cannot be branches above the stove that will quickly burn. Free space should allow for the organization of an adjacent recreation area.

The brick gets very hot, so back wall should not be adjacent to others building structures. A very optimal option is to arrange an alpine slide behind.

Purchase of materials and preparation of working tools

You can build a barbecue oven with your own hands using fireclay and ceramic bricks. If you combine them with each other, you should pay attention to the difference in temperature expansion when constructing sections separated from each other or arranging expansion joints.

The classic solution for stoves is sand-clay. The cement-based mass will not withstand sudden changes in temperature and will begin to crack. The ratio of sand and clay varies and depends on the quality and properties of the latter component. Most common mixture:

• 1-2 parts sand
• 1 part clay
• 0.25-0.3 parts water

In addition to the basic building materials, the work will require: cement and roofing felt for the construction of the foundation, large stones, formwork board, metal, working tools.

Let's get started

It is not difficult to build a barbecue oven with your own hands from brick. The entire work process is divided into three stages:

• Preparation of a drawing, sketch and calculation of the required building materials, shopping for everything necessary
• Building a foundation that can support the weight of the future barbecue
• Brickwork

Having completed the work, you can think about reliable protection structures from the vagaries of nature by building a small canopy.

Preparation of the drawing

The barbecue should be placed on a concrete base. Most designs have at least 2 compartments - a cutting table and a spacious roasting pan. It will be possible to embed a sink into the first one. The roaster is equipped with a pipe and a roof to prevent smoke.

The drawing must contain each of the dimensions. If something needs to be adjusted, you need to proceed from the dimensions of the purchased brick (usually 25x12x6 cm).

BBQ oven base

Before you build the formwork for a barbecue oven with your own hands, you need to prepare the area. The dimensions of the structure are marked with ropes (plus 10-15 cm) and the layer is removed fertile soils. If it is located nearby wooden gazebo, is being arranged in front concrete base 60-70 cm wide.

The most optimal base is a reinforced monolithic slab with a thickness of more than 0.3 m. A gravel-crushed stone cushion (10-15 cm) is placed under it and waterproofing is installed (regular roofing felt is laid) to prevent deforming effects in winter.

Then a formwork made of boards is installed, raised above the ground by about 10-15 cm. If the soil crumbles, it is installed to the full depth. Afterwards, a reinforcement frame is made, preferably from 10-14 mm metal. The rods are laid in a lattice with a cell size of 20x20 cm and tied with wire. You need two such meshes: the first is placed on the bottom, the second - 5 cm below the top of the base.

The solution is prepared from frost-resistant cement grade M200 or higher. After pouring and compacting with a vibrator, you must wait for the foundation to dry completely (up to 2-3 weeks). It is covered with film and sprinkled with water on hot days. The boards can be dismantled after 5-7 days.

You might also be interested in a guide on how to make bricks

Video guide for laying a garden brick barbecue stove with barbecue

Order and layout of masonry

Having removed the formwork and waited until the concrete has hardened, the most important stage begins - laying bricks. Markings are applied to the slab, indicating the dimensions of the future structure. You need to apply the level again and make sure that the surface is horizontal. If significant errors are found, they are eliminated.

Rows from the first to the fourth must be laid with a spoon dressing. In front of the fifth row, a 40x40 mm corner is placed on the front side - it will act as a kind of support. To create bases for the pallet and shelf, the sides of the fifth row are placed with a tying bandage.

The spoon dressing should be followed when laying rows six to eight. Row number nine is made in the same way as row five to form supports for the table top and grille.

At this point, the construction of the table can be considered complete. Next, the barbecue oven with your own hands will be built only from the side of the brazier. Bricks are laid again with a spoon bandage from the tenth to the fourteenth rows. In front of the fifteenth row, a metal corner is again placed on the front side, acting as a support for the stove vault. The fifteenth row is laid.

Then you need to arrange a gradually tapering vault. It can be done by alternating the splint and spoon ligaments, gradually moving them to the center. In the sixteenth row, stitching is done on the front side, spoon stitching is done on the sides. In the seventeenth row, on the contrary, in the eighteenth row we change again. The resulting protrusions can be arranged according to their purpose.

From the nineteenth to the twenty-first rows are laid with spoon masonry.

The twenty-second poison begins the pipe. In the twenty-third row, the necessary narrowing is made and work continues in the same sequence to the desired height. The higher it is, the better the traction will be.

In the penultimate row, windows are made to remove smoke. The last row will be laid completely.

Finishing work

It is necessary to install shelves, a finishing countertop, a frying grid and a tray for coals. The latter is made from a sheet of steel with folded edges. The minimum side height is about 5 cm.

The grate can be taken from an old oven or you can buy a new chrome model. The main thing is that it fits in size. Tabletops and shelves are made of moisture-resistant material.

The top of the pipe should be covered with a roof made of of stainless steel. This will protect the smoke windows from rain. Monolithic slab lined with tiles or porcelain stoneware to prevent moisture from penetrating inside.

You can build a full-fledged gazebo around the barbecue stove, the canopy of which will cover the structure. It is very important that flammable objects and materials are located away from brick walls, which become very hot.

By welding the smoking chamber, the functionality of the stove will expand.

Video instruction

Conclusion

Building a barbecue oven with your own hands is not difficult if you plan each stage competently and slowly and prepare well for the work. The most important stage is masonry. The longevity of the service of the entire structure will depend on the quality of its implementation.

Country holidays on Sundays in in most cases associated with cooking delicious meat, fish and vegetable dishes on hot coals. Of course, you can always a quick fix organize a small barbecue, even by simply digging a hole in the ground and coming up with some crossbars for a net or skewers. But, you must admit, the products will be prepared of much higher quality and tastier, with less fuel consumption, if special structures are used - barbecue, grill or barbecue.

In general, it would probably be a sin for owners of suburban areas not to have such devices, stationary or portable, at their disposal. There is enough available in stores wide choose such devices welded from metal. However, if the owner of the site has at least basic skills in carrying out construction work or in processing and welding metal, it probably won’t be a particularly big problem for him to build a barbecue with his own hands, of varying degrees of complexity.

What is hidden under the word "barbecue"?

First of all, we need to figure out what we should get if the goal is to create a barbecue.

The etymology of this name is not entirely clear - there are several versions of its origin. The most plausible option seems to be one that connects him Withancient Greek, and then the Latin word “barbarus”, which meant an alien, a stranger, alien to culture. In our language, the word gradually transformed into “barbarian”.

Perhaps the word “barbecue” comes from the “barbaric” cooking of food in hearths and fires

Perhaps the method of cooking of these semi-wild nomadic tribes - barbarians - on open fires or in stone cave hearths formed the basis of the established name. But, you must admit that we all really, really like this “barbaric” method!

Have you decided to build a barbecue oven?

But before moving on to the article about barbecue, be sure to read how to lay a brick -.

In addition, the tandoor is an excellent solution! You can also read about DIY projects on our portal.

But the question immediately arises - there are many recipes for cooking on the grill, on the grill or using barbecue culinary technology. What is the difference, what is the subtlety that distinguishes one from the other?

By and large, the difference is small, but it still exists.

• An ordinary barbecue, as a rule, is some kind of metal or brick container for coals (box, box, etc.), on top of which skewers are placed or a grate is installed on which food is laid out. The installation height is not adjustable in any way - the supply is always the top edge of the barbecue itself. From above, the prepared products are freely blown with air, for which no barriers are created. There are holes in the box itself to blow in the air necessary for burning wood and subsequent smoldering of coals. In principle, no additional draft is created in the barbecue - only heat transmitted by direct thermal radiation is involved in the cooking process, which immediately dissipates above the level of the skewers or grate.

The simplest in the “family” is a regular grill

This, as you can see, is the simplest of the listed devices. Cooking meat on it requires some skill, since the heat comes only from below, and it is important not to overcook or overdry the side of the food facing the fire.

• Grilling also involves cooking over coals, but the principle here is different - the closed volume in which the process takes place is important. Meat products can also be skewered or laid out to the gridaboveon the smoldering coals took on the heat, but then the grill must be closed with a lid.

Hot air in a closed volume is distributed more evenly, and the frying process occurs simultaneously on all sides. Of course, combustion requires channels for air intake and smoke outlets, so grills are often supplemented with a small pipe.

• But the barbecue takes some time intermediate position between a regular barbecue and a grill, and is closest to the “cave”, “barbaric” conditions for cooking meat. It resembles a hearth with one open front side.

For a barbecue you need a fireplace that is closed on three sides...

Another option is when there is always a side around the barbecue grill, a wall that does not allow the heat to immediately disperse to the sides from the slightest breeze.

...or the grate is surrounded by a side wall that retains the heat at a certain height from the products being fried

The walls of this side or hearth also heat up and participate in the cooking process. It turns out to be a kind of thermal cushion that envelops the product from the bottom and from the edges, and in the case of a hearth type of barbecue, also to some extent from above. It is clear that in such conditions the meat cooks faster, and there is much less risk of drying it out or even burning one of the sides than on the grill. As a rule, on all barbecues one or another possibility of adjusting the height of the grate above the coals is thought out.

Artificial draft is not created in a barbecue - the slower it moves hot air- all the better. In a hearth-type barbecue, of course, you cannot do without organizing smoke removal, but the pipe should not be high - usually from the level of the fryer to the top tip - no more than one and a half meters.

Honestly, all three of these culinary devices are so “related” to each other that very often they can easily and simply transform into one another. For example, a grate installed or suspended below the level of the walls of the barbecue immediately transforms it into a barbecue. And if you close the lid on the barbecue or close the hearth door, then, accordingly, you can cook according to grill technology.

Perhaps the reader will object to such a gradation of devices for cooking over an open fire and coals, since there are a lot of different opinions expressed on this matter on the Internet. However, later in the article we will consider those options for manufacturing or constructing a barbecue roaster that meet the criteria described above.

Forester BBQ prices

BBQ Forester

Options will be considered in sequence from simple to complex, from temporary to portable braziers, and then to stationary complexes.

The simplest barbecue roaster in ten minutes

This option is available to literally everyone, even people completely incompetent construction skills. The method of constructing such a barbecue grill itself is in many ways reminiscent of a child's game of blocks.

To work you will need:

— About a hundred bricks (item 1). Their number may be smaller - it all depends on the height of the future “structure”.

— Metal sheet (item 2) and grille (item 3). The size of these elements should be approximately equal. In fact, their length and width will determine the size of the fryer.

The laying will be carried out “dry”, that is, no mortar will not need.

• For the construction it is necessary to prepare a flat and solid site so that it is fireproof. For example, it is quite possible to place the roasting pan on a compacted soil area that has been cleared of dry grass.
• On the finished site, a circle is laid out from bricks laid flat, leaving gaps between them of about 50 mm for the free passage of air from below. It’s worth immediately comparing the diameter of the laid out circle with the dimensions of the sheet and lattice - these metal elements should completely cover it in the resulting “well”. In the diagram shown, 12 bricks are used in laying one row.
• In the same way, four more rows are carefully laid, each with an offset, so that the masonry is “in a dressing”.
• A metal sheet is laid on top of the fifth row. Its thickness should be at least 2 ÷ 3 mm, since it is on it that the fire will be lit, the wood will burn and the coals will smolder.
• The next two rows of bricks will create a kind of hearth. The principle of masonry here remains the same as from below, but there is one peculiarity - one brick from the bottom and, accordingly, two in the second row (item 4) are not shown on the front side. This opening will become a combustion window through which wood will be loaded and ignited and coals will be turned.
• The next step is to place a metal grate on the brick “well”, on which the fried products will be placed.
• Two more rows of bricks are laid on top of the lattice. At the same time, there should be no gaps between them - a continuous edge must be formed around the roasting pan in order for the “barbecue principle” to be implemented. It is also permissible to leave a small opening in the front part for ease of manipulation with a spatula or tongs when turning the fried products.

A similar roasting pan can be left on the site on summer period, but if there are fears that bricks and metal parts may simply be “taken away” in the absence of the owners, then not difficult at all disassemble it to cover the materials in the utility room. If necessary, building a barbecue again will not cost a ton and will not take much time.

Metal barbecue grills made from scrap materials

If the owner of the house has good skills in metal processing and welding, then a portable barbecue model can be a very good option. The task will be further simplified if there are old unnecessary metal barrels or gas cylinders.

In principle, you can even do without welding - this is the option that will be discussed. The pictures in the left column of the table can be viewed in more detail by enlarging them with a mouse click.

Image	Description
	Take the usual standard metal barrel in a good condition. It is important that flammable products (for example, gasoline) are not stored in it beforehand. External markings are immediately made on the barrel - two parallel lines between the bottom and the lid. The area to be cut should be approximately ⅓ of the surface. The figure shows markings made with two strips of electrical tape (blue arrows). Pay attention to the location of the filler neck of the barrel - almost at the level of the far marking line, with a slight shift back (red arrow). This is important as the neck will then be used for the chimney.
	The transverse cutting lines are marked approximately 50 mm from the flanging joints of the lid and bottom, and must run strictly parallel to them. Then, using a grinder, the intended window is cut out. It is very important to make the cuts as evenly and accurately as possible, since the cut fragment will be used as a lid, and the gaps when closing it will have to remain minimal.
	Further work will be easier if you immediately build a stand for the future barbecue. There can be a lot of options here, but as an example we can give a simple design that does not require welded joints. The diagram is shown in the figure. You will need pieces of pipe Ø 40 mm - 4 pieces 750 ÷ 800 mm long (this height will ensure the most comfortable use of the fryer), and 2 pieces long, equal to length placed on the horizontal surface of the barrel with the addition of another 150 mm for the top fastening units. The legs are connected to the crossbars with bolts, for which holes are drilled in the pipes (shown by the arrow)
	Now it’s time to make jumpers that will add rigidity to the structure of the stand. It would be cheaper and easier to make them wooden, or more precisely, plywood with a thickness of at least 10 mm. To do this, two strips 700 mm long and two 900 mm long are cut out, with a total width of 150 mm. In two of them, using a core drill, holes Ø 42 ÷ 45 mm are selected, equidistant from the center and the distance between the intended centers of the holes is 500 mm. In the other two, the holes are the same, but the distance between their centers is increased to 750 mm. This will give the legs a slight inclination, which will increase the strength of the structure. The first pair of plywood blanks is placed on the tube legs of both metal halves of the frame (blue arrow). For greater rigidity, the jumpers are connected to each other using self-tapping screws with a crossbar, also made from strips of plywood (red arrow). By the way, this jumper can be made wide - then it will also serve as a fairly convenient utility shelf.
	Now - how to fix this wooden spacer and lintel at the desired height? The easiest way is to attach ordinary clamps to each of the legs - they will not allow the plywood parts to fall down. It is important to place this unit no closer than 400mm from the top rails to wooden parts did not get burned from the heat when using the barbecue. Such fixation with clamps will allow, if necessary, to quickly disassemble the entire structure by simply loosening the nuts and removing the parts from the legs. The lower jumpers are installed in a similar way, in which the holes are spaced slightly wider. The height of their location is 100 ÷ 150 mm from ground level. There is no need to connect them with a cross member.
	That's it, the barbecue stand is ready. You can place the barrel on top and continue working. The barrel cylinder is securely placed between the metal crossbars (blue arrow), and its ends rest against the connecting nodes (red arrow), which prevents its movement in any direction. Under the weight of the barrel, the entire structure of the stand, located at a slight slope, will finally wedge inward and will be motionless.
	We continue to work on the barrel itself. The main tools are a drill, a screwdriver, spanners, since all connections will be threaded. It is undesirable to use aluminum rivets, since the thermal resistance of this metal is low. First of all, brackets are installed on which the frying grid will be laid out. These are ordinary steel corners, bolted just below the level of the cut opening on one side - and horizontally to them - on the opposite side. Placement of corners - depending on the size and rigidity of the existing grille, so as to ensure its reliable installation with emphasis at least on all four corners, and if necessary, with additional corners to avoid deflection.
	Most often, a collapsible grate of two halves is used - it is easier to install it in the cavity of the barrel. The figure shows just such an option. Arrows indicate installed brackets.
	It's time to tackle the hinged lid. On the back, high part of the opening, ordinary steel window hinges (non-removable) are attached to screws.
	The second half of the loops is screwed to the fragment cut out earlier from the barrel. It is necessary to very accurately measure the location of the hinges so that the resulting lid fits exactly to the size of the window and closes it as tightly as possible in the lower position.
	Now the chimney is next (red arrows). The plug in the drain neck is removed, and a threaded coupling of the appropriate diameter is screwed in instead. so as to form a protruding threaded pipe (item 1). A 90° bend (item 2) is screwed onto it, to which you can then connect a low pipe, placing it in such a way that the exhaust smoke does not become a hindrance for the person preparing food. At the bottom of the end of the barrel, it is additionally fashionable to make an adjustable blower (blue arrows). To do this, several holes Ø 10 ÷ 12 mm are drilled (item 3), and a damper is placed higher on the axle bolt, which can be used to regulate the flow of air into the firebox. This is especially important when cooking in grill mode, since when the lid of the frying pan is closed, combustion without oxygen may simply stop.
	The final touches remain. The chimney pipe is being installed (blue arrow). There must be a handle that will open the lid of the frying pan - barbecue. It is advisable to make it from a material that will not heat up too much. The options may be different, for example, as shown in the figure (orange arrow). If you wish, after preliminary cleaning you can coat the top of the barrel with special heat-resistant paint. The master who made the barbecue about which the story was told additionally attached a thermometer (red arrow) to the surface of the lid, allowing you to monitor temperature conditions during cooking in the grill mode. Essentially, the barbecue assembly is complete.

Similar or to a certain extent modified, according to the wishes and imagination of the master, barbecues can be made from old gas cylinders. (At the same time, care must be taken when cutting the container for the first time, since there may be an explosive residual concentration of gas inside. It is recommended to rinse the container several times with water, and make the first cut also in a water-filled state).

A creative approach makes it possible to significantly expand the functionality of the manufactured structure. For example, it is easy to provide an additional “option” for the smokehouse by installing an additional chamber at the smoke outlet from the main roaster. Another option is to install a separate combustion chamber below, which will be used specifically in the smoking mode of products. And to maintain the required temperature and smoke concentration required for smoking, an adjustable damper is installed on the chimney. A good example such a model of barbecue grill with the ability to switch to smoking mode is shown in the attached video.

Video: an interesting model of a barbecue grill with a smoker

If the structure turns out to be heavy, then it can be equipped, for example, with a single-axle wheel drive. This will allow you to easily move it around the site or put it in a barn or garage when it is not in demand.

Stationary brick barbecues

Those owners of country mansions who they love solidity and solidity, they will probably prefer something more monumental, stationary, built of brick for years. Well, in this matter there is nothing impossible for self-construction barbecue grills or even a whole complex or otherwise - barbecue area.

Choosing the optimal location for a barbecue complex

First of all, you need to decide on a location. This takes into account whole line rules:

• Very often, brick barbecues are installed next to an existing recreation area - a terrace or gazebo. It is quite possible to combine these buildings under one roof, naturally taking into account fire safety requirements.
• You should not locate the complex too close to residential building or even attach it to it - this is also dictated by basic safety rules. It is strictly forbidden to place it near garages or utility rooms where there may be a supply of fuel.
• For reasons of hygiene and comfort, the barbecue oven should not be planned in close proximity to common places or cesspools, your own or a neighbor’s.
• If possible, you should give preference to a place located on the leeward side of a residential building (taking into account the prevailing winds in the area).
• You should avoid proximity to tall bushes and trees, the crowns of which may be above the barbecue. This, firstly, is unsafe, and secondly, plants can wither and die from high temperatures.
• If the construction of a barbecue is planned in a previously built gazebo, then the placement of the stove should be provided so that the chimney pipe does not fall on roof rafters– it should be approximately in the center between them.

• A good owner will definitely provide for the laying of paths to the barbecue area so that it can be easily approached, for example, after rain. For the same reasons, it is advisable to pave the area near the stove itself.
• It will be very convenient if water is supplied to the barbecue area, at least through a temporary summer main. It is also never a bad idea to install a power supply line - this will make it possible to organize lighting and connect the necessary household appliances. Of course, both running water and electricity are optional elements, only at the request and opportunity of the owners.
• And finally, the barbecue should be located and decorated so that this structure fits organically into the overall design concept of the site.

Once the location has been chosen, construction begins. And it always begins with the construction of the foundation.

Foundation for a brick barbecue oven

Prices for GREIVARI barbecue

BBQ GREIVARI

Any brick stationary structure always has considerable mass, which means it requires a reliable foundation. In the case of building a garden barbecue stove, you can use both strip and slab, monolithic foundation, but the second one is still preferable. It is recommended to pave the area around, one way or another, and this will already be the basis for, for example, laying ceramic tiles. In addition, a monolithic foundation, even with a slight depth, will be a stable foundation for the structure being built.

• A pit is dug under the foundation in such a way that the resulting slab is at least 100 mm wider in any direction than the planned perimeter of the brickwork. On the front side the protrusion can be made larger to form a small platform. The depth of the pit can be about 400 mm - this will be quite enough.
• The bottom of the pit is filled with a 100 mm sand cushion, which must be compacted manual tamper. On top of it, also with compaction, the same layer of gravel or crushed stone is poured. As a result, the underground poured part of the foundation will be about 250 mm thick.
• Along the perimeter of the pit is installed wooden formwork. It should extend approximately 100 mm above the ground surface - this will form basement part slabs It is advisable to strictly align the formwork horizontally - then the top edge of the boards will become a beacon for leveling the mortar.
• Reinforcing mesh with cells 100 × 100 mm is laid. It is better to install it on pads so that it falls approximately in the middle of the slab being poured.
• A cement-sand mortar (1:3) is prepared, which is poured into the formwork until it is completely filled. The top is leveled by the rule.

Now all that remains is to wait for the slab to harden and gain the necessary strength. The first 3 are recommended — Regularly moisten the surface for 4 days and protect it from drying out and cracking, covering it with plastic wrap. The formwork can be removed in a week, and then we can proceed to further construction work gelatinous earlier than after 3 weeks - by this time the concrete should gain about 70% of the strength necessary to withstand the increasing load of brick walls.

On the finished foundation you can build the chosen one. We will not consider overly complex complexes. For a novice builder, one of the fairly simple models, which, nevertheless, have good functionality, will be enough.

A simple option without a chimney pipe

Any person with basic mason skills should be able to assemble such a stationary barbecue roaster. There is nothing complicated - no ordering is even required. The given diagram will be sufficient, which can be taken as a basis and, if desired, changed in terms of the dimensions of the building or its individual elements.

• The size of the width and depth of the building will be determined by the dimensions of the existing metal sheet for the brazier (item 10). It is advisable that it be made with sides, like a baking sheet, so that the coals do not spill down. Should be the same size comply and grate (item 9) – there can be several of them, for cooking different products simultaneously on several levels.
• Construction begins from the foundation (item 1). The diagram shows an already paved slab, but it is clear that the cladding is done after the entire barbecue oven has been erected.
• Construction begins with laying out 5 U-shaped rows of bricks (item 2). The remaining space below (item 3) can be used to store some kitchen utensils or a supply of firewood.
• Masonry always starts from the corners of the wall (item 6), so that a whole brick is laid in these places. The bricks themselves (item 7) can be used any fired - the open placement of the firebox does not imply critical temperatures for them. The rows are laid out “in a dressing”, offset by ½ brick.
• The thickness of the seams formed between the bricks (item 5) is about 10 mm. As a solution, you can use a heat-resistant masonry mixture, which you can purchase in a store. However, the design allows you to get by with ordinary masonry cement-sand mortar with the addition of clay. Another option is one part each of cement and slaked lime and three parts of sand.
• After laying the first five rows, lay the sixth row on both sides with a transverse arrangement of bricks (item 4). In this way, shelves are created on which the roasting tray will rest.
• Above, the masonry continues in the usual straight rows to the required height (the diagram shows seven rows). On inside Brackets (item 8) are attached to the walls at several levels, which will become stops for laying the gratings.

The design can be changed a little. For example, the photograph above shows that several levels of placement of the roasting pan and grates are provided, respectively, by several rows of transverse laying of bricks. In addition, transverse bricks protruding from the outside can become a support for side tables, which are very convenient for preparing and cutting food right at the barbecue. To do this, it’s easy to post another one brick wall on one or even both sides.

Such simple barbecue does not involve directional smoke removal. True, if such a structure is supposed to be placed in a gazebo, then you can hang a smoke-collecting hood on top, like kitchen hood, and then draw a conclusion from it.

Prices for popular barbecues

A more difficult task - a barbecue with a pipe

The task can be somewhat complicated - build a barbecue with the hearth and chimney completely closed on three sides. It is clear that the labor intensity and overall costs here will be significantly higher, but the structure itself already looks much more solid and can become a decoration of the site.

There’s probably no need to say a lot here in words - a lot more information will bring a detailed order of masonry. All that remains is to make some notes on it:

• Experienced stove makers always recommend, especially for beginners, that the brickwork be laid with a “dry” mortar, that is, each row of bricks is first laid out without mortar. This helps to accurately determine the row configuration and fit those bricks that require cutting.
• Since the design already has a closed hearth, its layout ( internal lining) involves the use of fireclay fire-resistant bricks. In the diagram it is shown in a lighter shade.
• In the basement part, you can use ordinary masonry mortar. Starting from the ceiling level under the hearth and above, where the area of ​​​​high temperatures will be located, a heat-resistant masonry composition is used.
• Laying begins with the first completely continuous row. Of course, there is a constant check for horizontalness using a building level.
• Lay on top of the fifth row metal corners– lintels along which the masonry will be carried out at the beginning of six, and then the seventh continuous row. Two compartments located under the fireplace can be used to heat or keep ready-made dishes hot.

Continuation of the scheme - ordering from the tenth row to the very top of the pipe

• On top of the eleventh row, jumper strips are again laid, and on top of them are two continuous rows, which will become the bottom of the hearth chamber.
• From 14 to 21 rows there is a hearth, the walls of which are immediately lined with fireclay bricks from the inside. If it is assumed that the fire will be lit not on a removable metal tray, but directly on the surface of the hearth, then its base should also be lined with fireclay bricks.
• After laying out 21 rows, a jumper is installed along which the front cover of the hearth will be laid.
• In the future, the masonry proceeds strictly according to the scheme, with a gradual narrowing towards the center - this is how the pyramidal part of the chimney is formed.
• The stepped rise of the pipe can subsequently be lined with a casing made of thin sheet metal– so that it does not accumulate and stagnate on the ledges rainwater or snow. The pipe structure is completed by a rainproof metal cap.
• On the side walls of the fireplace, metal brackets can be attached at several levels to accommodate barbecue grills.

As you can see, in this case there is nothing critically complicated: the main thing is consistency, extreme accuracy and accurate calculation when laying each row, with mandatory control of the horizontal and vertical walls.

Again, this structure can be basic, around which it will be easy to attach cutting tables.

Well, for those who still want to build a more complex complex on their own, with wide functionality, with kitchen stove, oven or cauldron for cooking pilaf, you are invited to familiarize yourself with the detailed video instructions. This will help you quickly assess your funds and construction capabilities in order to accept correct solution by choosing an acceptable model.

Video: instructions for building a brick barbecue complex

BBQ on summer cottage allows you to cook delicious food right in the open air. The owner gets the opportunity to organize picnics, holidays and other events on own plot, surprising friends with his invention. Arrangement outdoor stove- not the easiest thing.

Preliminary work

First of all, you should make drawings. Thanks to such drawings, the master will not only correctly build the structure itself, but will also pre-calculate the amount of building materials needed.

You will have to make the drawing yourself, because there is no universal design B-B-Q.

There are only general guidelines that can be followed during construction. So, the grill itself should not be lower than 65-70 cm in height. At the same time, it should be convenient for the person who will work on it. The oven is usually made 10 cm below the grill itself. In general, the stove is manufactured based on specific conditions. When designing, every little detail must be taken into account so that later there are no inconveniences when using the device. For example, you need to calculate in advance where the tweezers will hang, and where you can put firewood and coal. When planning, the owner's height is also taken into account.

When the drawing is ready, you need to write a list necessary materials. Do not forget about the materials for the foundation.

Selecting a location

1. The choice of place for a barbecue is made according to one main criterion - fire safety.
2. There should be no trees or dry bushes near the stove.
3. The stove should be located away from the main buildings (bathhouse, house, extension).
4. When building a barbecue, the main direction of the wind is taken into account. It should not blow towards buildings. In addition, it must be taken into account that sparks can be carried to neighbors.
5. It should not be erected next to a playground, gazebo, or greenhouses.

Always remember fire safety requirements.

When the right place has been found, you can begin laying the foundation.

Foundation

An inexpensive and easy-to-make monolithic one is perfect for the design. strip foundation. It is not necessary to deepen it too much.

1. A trench about 40 cm deep is dug along the perimeter of the future structure.
2. A mixture of crushed stone and gravel should be poured into the bottom of the trench. The bottom is thoroughly watered and compacted.
3. Reinforcing bars are laid on top of the gravel and crushed stone. They should be folded to form a grid.
4. All that remains is to make the formwork and fill the trench with concrete. For the foundation, grade 300 cement should be used.

Brick selection

To build a barbecue, you will need two types of bricks: refractory and facing.

From all types of refractory bricks the best option there will be fireclay brick. It goes to the construction of furnaces. This brick contains a lot of clay, and it withstands very well high temperatures. When choosing facing bricks, you need to pay attention to the strength properties of the material.

In addition to bricks, construction requires mortars. To do this you need to buy red clay, sand and cement. Clay will be needed for laying fireclay bricks. You need to make a clay solution from it. Cement and sand will be used for cladding mortar.

1. Clay mortar requires red clay, sand, cement and water.
2. The clay should be filled with some water and left there for about 5-6 days.
3. After this, you need to mix the clay with water until smooth.
4. Next, a little sifted sand and just a little cement of grade 200 are added to the composition.
5. All ingredients should be mixed. The solution is ready.

Step-by-step instruction

Work order:

1. Layout of the pedestal.
2. Furnace installation.
3. Laying out the pipe.
4. Final works.

Pedestal

A barbecue pedestal should ideally have a woodpile. The amount of firewood in it is for 3 fireboxes. The work uses the usual facing brick. The height of the structure is about 70 cm, but the master can use his own dimensions.

Firebox and oven

When the pedestal is completed, you can proceed to the stove. It should be about 6 bricks wide and about 3 bricks deep. There is nothing particularly complicated in laying out the stove, you just need to remember that there will be another facing layer on top of the fireclay masonry.

Fireclay bricks are laid in two rows. In areas of ceilings, it is better to use reinforcing bars. The order of the barbecue is calculated in advance, at the drawing stage.

Pipe

The chimney is made of fireclay bricks and clay mortar. A tooth is made behind the stove to improve traction. A valve is placed inside the pipe.

Final works

At the stage of final work, decorative finishing B-B-Q.

Video: the process of laying a brick barbecue

Barbecue is very often confused with barbecue or grill. In fact, you can make delicious food in any of these devices. However, all three designs work differently.

The barbecue is the simplest of these devices. Everyone who has tried barbecue at least once in their life has seen it. It is kebabs that are most often prepared on the grill. For those who have no desire to bother with construction, buying a barbecue will be the solution to many problems. It is inexpensive and easy to transport to various places and it doesn't take up much space.

The grill today is used mainly in the electric version. This is a device in which the product rotates on a spit.

In a barbecue you can smoke various foods and also dry them. It can be used to boil, steam and even bake. It’s just that most people are not interested in all the functions of the device and are limited to the most common ones.

Precautions

When working with a barbecue, you must follow safety rules.

The safety measures are as follows:

1. You should not light a fire with kerosene or gasoline; there are special means for this.
2. When using ignition products, there is no need to saturate firewood or coals with them. Such compositions are used for sprinkling firewood.
3. We must remember that good fuel is tasty food. Therefore, approved materials should be used for kindling. Connoisseurs use birch firewood and coals, which make the products nutritious and aromatic. Using the wrong kindling materials can even lead to poisoning.

Video: laying a barbecue with a grill

Photo

If you decide to buy a barbecue grill, it is best to do this in an online store, as their prices are much cheaper. For garden barbecues Forged barbecues are best suited.

Scheme

Once upon a time, outdoor fireplaces were considered an item of luxury and wealth, but now they are a fairly common thing in any country house or at the dacha. They are functional and designed for a comfortable stay and cooking.

It doesn’t take much effort to purchase an outdoor fireplace, and you can also try making it yourself. You just need to get the necessary drawings and decide on the details of the construction.

Types of outdoor fireplaces

Of course, there are many options for an outdoor fireplace that you can build on your own plot of land. Therefore, we will now take a look at some of them.

Russian stove

She reminds her appearance an ordinary Russian stove, only it is located not in the house, but on the street outside it. The only difference will be that it has insulated side walls, which reduce the consumption of firewood when cooking. The oven also retains heat well, so you can cook various dishes in it, from barbecue to homemade soup.

Stove-grill

This is a kind of reduced Russian stove. Suitable for preparing any dishes. It has the ability to fry, stew, bake, simmer and even smoke. It is important that for smoking you will need to leave several coals in the firebox, adding dry sawdust to them. A good option for an outdoor fireplace for those who like to cook on fire.

Read also: a place for a fire in the country - we make a fireplace with our own hands.

Tandoor, or Asian oven

The main profile of this stove is cooking meat. On such a fireplace you can grill large shish kebab, whole carcasses, poultry and game. Additionally, there is the possibility of smoking products using cold and hot methods. The only thing a tandoor is not suitable for is preparing culinary pastries.

Smokehouse

A separate type of barbecues and fireplaces, which is designed specifically for cold and hot smoking. It has two chambers, a firebox and a chimney. The principle of operation is quite simple. Firewood burns in the firebox and produces smoke, which enters the smoking chamber and exits through chimney. This is a hot smoked option. For cold, you will need to install a cast iron or steel container filled with sawdust above the firebox.

BBQ oven

Mainly intended for cooking barbecue, or dishes that are cooked on the grill or griddle. In such an outdoor fireplace you can quickly cook fish, chicken and meat dishes. To ensure even cooking, you will need to constantly turn the meat. Remember that the barbecue oven is not suitable for cooking oriental dishes.

Classic outdoor fireplace

It can be equipped with a stand for skewers, as well as a barbecue grill. Great option cooking both meat and fish dishes. By the way, it’s not at all difficult to build such a fireplace outdoors; you can do it yourself.

Important points when installing a fireplace outdoors

To ensure that your outdoor fireplace is safe for you and your neighbors, consider the following points for its installation:

Building an outdoor fireplace with your own hands: step-by-step instructions

Basically, most often they install or build an ordinary classic outdoor fireplace. To build it, we first need to decide where exactly it will be located, and also find a layout of the structure.

Stages of work

The first and most basic task will be to make a good and solid foundation under our facility. This is very important, because all future design will stick to it.

So, let's get to work.

Basis of design

Laying an outdoor fireplace

The second stage after we have made a solid base will be laying bricks. The main thing here is to adhere to the basic rules in construction.

On at this stage It is worth taking into account the fact that our structure will come into contact with fire, and therefore must withstand high temperatures. Therefore, it is worth adding a little clay and fireclay powder to the solution (about 10% of the total mass). It is these materials that will provide the required heat resistance, and our stove will not fall apart. By the way, in places most elevated temperature It is recommended to use heat-resistant bricks.

Progress

Chimney for outdoor fireplace

Practically final stage There will be a chimney installed on our fireplace. It is needed to remove smoke and ensure air circulation.

For outdoor fireplaces, it is best to use the modular chimney option. It is easy to install and will ensure the removal of exhaust gases.

You can buy such a design, because it is freely available. It has the necessary insulation, and even a person without experience can install it, following the instructions. The main thing is to adhere to these principles:

Finishing work

Well, our design is ready and all that remains is to make it look beautiful. For finishing works For an outdoor fireplace, you can use tiles or plaster. Additionally, decorate it with a pattern or any other design elements.

As you can see, it is quite possible to build a fireplace outdoors with your own hands. The main thing is to adhere to certain rules in installation and construction. After all the work is completed, you will be able to organize delicious barbecues and kebabs at home.

Photos of beautiful outdoor fireplaces, stoves and barbecues

A barbecue in a dacha is a distinctive feature of a pleasant holiday outside the city with a barbecue in good company. Perhaps this is why most summer residents are happy to install a barbecue or grill on their summer cottage.

Yes, you can just buy a ready-made barbecue for your dacha, but there is something attractive in plans to build such a barbecue with your own hands. A country barbecue is not only a gathering place for the whole family and interesting element country house design,

but also a very effective thing when you need to feed quite a lot of people, for example, for a holiday; because The surface size of a homemade barbecue is usually much larger than a standard store-bought one. In addition, a barbecue made by yourself is more durable, less demanding to use, and has a more “warm, individual” appearance than a purchased one.

The task of making a barbecue with your own hands can be solved by a pair of skillful hands over the weekend. There is nothing complicated in the construction of a country barbecue; you can see this for yourself in the drawing.

The device of a simple barbecue.

Firebox: Inner wall the barbecue can be lined with refractory bricks. It is better to move the wall a little forward for more convenient access to the grill grate.
Grill grate: Choose cast iron or stainless steel. Supported by corner ledges.
Foundation: a concrete platform (8-10 cm) on a bed of compacted crushed stone (8-10 cm) ensures the stability of the grill structure.
Brick walls: They form closed frame grill, reducing wood consumption by 65% ​​and protecting against hot sparks.
Ash pan: metal sheet for fuel. Placed at a distance of 20-35 cm below the grill grate.

Make a grill yourself or buy it?

If you have bricklaying skills, no back problems, and a couple of friends willing to help you, then you can make a barbecue yourself in a weekend.

Where to place a barbecue on a summer cottage?

Determine the prevailing wind direction and install the grill so that smoke does not fly into the house or recreation area.

What to make a grill from?

Concrete foundation blocks – the cheapest construction material for the barbecue. Inside the firebox it can be lined with refractory bricks for greater heat retention. The outside of the grill can be lined with natural stone.

Natural stone – a natural stone retains heat well. Allow enough time to select and fit the stone. In addition, it is good to have some excess stone in reserve, because... It is difficult to predict the exact consumption of material for the construction of a barbecue made of natural stone.

Red ceramic brick - almost optimal choice for the construction of a barbecue. Externally attractive, retains heat well, and is not afraid of interaction with open fire. For a brick grill you will need a little more skill in brickwork than for a barbecue made of concrete blocks.

How to heat the grill?

Use dry logs of fruit species, which add an unforgettable aroma to all dishes cooked on the grill. Provide a place in the grill design where you can place in advance suitable logs that you received when pruning fruit trees.

Barbecue tools.

Forceps– the longer the better for your safety.
Brush made of metal for cleaning the grill grate.
Gloves for barbecues that can withstand high temperatures.

Additional barbecue options.

Barbecue with spit, which will make it possible to evenly fry a large piece of meat.

Brazier with chimney– will allow you to collect and remove smoke upwards away from summer kitchen or a gazebo next to which a barbecue is installed.

Fireplace with barbecue– Do you want to build something grandiose at your dacha? Building a fireplace for a patio or summerhouse, into the walls of which we build in corners to support the barbecue grill.

Barbecue and safety.

Food poisoning. Wash your hands, buy meat from safe places. This is the best advice to avoid food poisoning in the midst of your picnic at the dacha.

Charred meat. Do you like well-done meat? Don't char the kebab until it turns black! Charred food particles double your risk of cancer. So you can raise a toast to health and to meat with a slight redness inside.

Carbon monoxide poisoning. Everything is good in its place. If you're grilling in bad weather and the crazy thought “why don't I do this in the garage” comes to your mind, chase it away with a filthy broom. Concentration carbon monoxide indoors can become dramatic for you.

Fire. At least 3 m from buildings, wooden fences, sheds, etc. will give you the opportunity to avoid colossal fire damage and serious injury.

Heatstroke.“It’s so hot in here I’m going to have a stroke.” This may not be just a joke. Overheating can trigger a serious exacerbation of the disease for people with cardiovascular diseases.

Casual clothes. Do not wear loose clothing with loose sleeves or flaps when working on the grill. A spark that hits it may produce a completely different fireworks display than you had planned.

Deep frying. Working with deep fat is best left to professional chefs. Spattering particles of fat, open fire - it’s better not to overestimate yourself, we are smart enough to understand that “the game is not worth the candle.”

Be careful, wasp. Wasp stings are extremely painful and very dangerous for people with allergic reactions. Therefore, it is better to have anti-allergenic drugs in your first aid kit and wear a long-sleeve shirt.

Coals and fire safety. Wait 48 hours before disposing of the ash from the grill.

How to care for your grill?

Clean the grill grates with a steel brush to prevent ash and food debris from accumulating there. Spray the cooled grill grate with sunflower oil to prevent rust from forming on it. Remove the ashes after each use of the grill to avoid the accumulation of foreign odors for the next cooking.

Whether you make a barbecue yourself or buy a ready-made one, it will bring you many pleasant moments when, with a barbecue in your hand, admiring the open fire in a pleasant company, you will get a much-needed respite from the busy daily rhythm.