It is impossible to imagine outdoor recreation without fried or smoked foods: vegetables, meat, sausages. They are easily prepared using modern barbecues, barbecue grills, and universal appliances.
Principle of operation
It is a convenient device for frying meat, poultry or vegetables. Outwardly it looks like a box on legs where coals or firewood are placed. When the required temperature is reached, skewers are installed on the holders.
Products are cut into small pieces. The skewers are turned over manually or automatically. The designs are distinguished by their individual characteristics, but the process is the same.
The design consists of a container for coals on which the grate is placed. Most models are equipped with two layers of grilles, a tray, a table, and wooden handles. Devices are divided into stationary and portable, gas or electric.
With a lid, the barbecue performs the function of a grill: heat treatment is carried out on all sides, and cooking takes little time. The barbecue smokes meat, poultry, and fish.
Hot smoking occurs according to the following method: products are laid out or hung on the upper grate, sawdust is at the bottom. The smokehouse is tightly closed with a lid, and a fire is lit from below.
The duration of the process is from 2 to 24 hours. The smoking temperature reaches 120°. The structures can be stationary or portable.
Types of grills and barbecues
Barbecues are devices for cooking food on skewers. They differ in types of construction:
- stationary,
- portable,
- collapsible,
- with wheels.
A device for frying meat, vegetables and other products on a grill. The device makes the cooking process easier and eliminates the need to string food on a skewer.
A huge variety of dishes are prepared on the grill, so small ingredients can also be placed on the grill without any problems.
The device smokes various products, such as meat or fish. It differs from other types of braziers by having an additional lid, without which the required smoke concentration cannot be achieved.
Fuel classification
The most common material is firewood; charcoal is less commonly used. Solid fuel gives a fragrant smoky flavor that lovers of barbecue, barbecue and other dishes like.
But the cooking process is more complicated: it requires skill to light the fire and wait the right time. A large amount of smoke makes it impossible to use the equipment indoors.
The fuel guarantees convenience and clarity of control. The heating intensity mode is adjustable at any stage of cooking. But the cost of this equipment is more expensive, since the mechanism is more complex; searching for fuel will also require additional effort.
The raw material is unsuitable for smoking, where smoke is required. Gas fryers can be used indoors.
Electricity
Such devices consist of a heating element and are connected to the network. Some models are equipped with spirals installed in a glass flask.
Such devices are equipped with glasses to collect draining fat, and charcoal can be added for flavor. They are used indoors, but are tied to electrical outlets.
Portable
This includes barbecues and other devices that can be disassembled into individual elements for ease of transportation. To use the device, the structure must be folded again. Such models take up little storage space.
Folding
This structure, if necessary, folds up and does not disassemble into separate parts. It consists of an X-shaped stand on which the coal box is installed, and a suitcase that is placed on top.
The design is large-sized, moves with the help of wheels, and is equipped with two additional supports. The principle of movement resembles a cart or wheelbarrow.
Such models are suitable for permanent installation. The disadvantages of a mobile structure are heavy weight and bulkiness. It is not intended for hiking or traveling.
Pokhodnaya
Portable design. The package does not include a box of coals. The camping model is a stand over a fire. This is not as convenient as using a full installation, but with a minimum of space it is enough.
Rectangular or square
A standard shape, popular among all types of products: barbecues, barbecues and smokehouses. Skewers are placed more rationally and steadily.
Round
The shape is typical for a barbecue grill. The roasting pan does not contain corners or joints, therefore it is considered the most reliable. But the usable area is smaller.
Advantages of grills and barbecues
Benefits of barbecue
- Perfect barbecue preparation.
- Prices range from low to high.
- Large selection of accessories.
- Little weight.
- Long-lasting operation.
- The versatility of the device.
- A variety of models allows you to choose products for your home that run on gas and do not emit smoke.
- The beneficial properties of the products are preserved. The dish turns out to be dietary, as it does not require the addition of fats or spices.
- A simple and natural way to process food.
- The structures are easy and quick to assemble.
- After using the device, there is no ash or ash left, as everything goes into the sump.
- Electrical devices are economical.
- Simple repair.
- Environmentally friendly device.
- Most models are spacious.
- The stainless steel base of the structure makes the smokehouse resistant to humidity.
Problems
- Rapid deformation of the bowl.
- Portable barbecues are unstable.
- Fried foods increase the risk of cancer due to carcinogens contained in the smoke (this applies exclusively to meat).
- Special means for igniting a fire release harmful substances that are absorbed by food. Even ordinary newspaper contains lead.
- Inability to work in cold weather.
- Many models do not have an attractive appearance.
How to choose grills and barbecues
When choosing, you need to pay attention to several nuances.
Canopy
Equipping your own roof provides ease of use, but makes the structure larger and heavier.
Number of skewers
The criterion is important for barbecues with special recesses for skewers, since the number of possible places for preparing food is limited. If there are no connectors, then as many skewers are placed on the grill as the size allows.
Wall thickness
Models with a wall thickness of up to 1 mm are intended for rare use, 2 mm are designed for frequent use, 3 mm are suitable for daily cooking and last quite a long time.
Cast iron is considered the most suitable material for making a Dutch oven. It retains heat well, which saves fuel consumption. The design of the product remains unchanged for years. The disadvantage of the cast iron composition is considered to be instability to temperature changes.
Reliable options are made of stone or refractory brick.
Such materials do not change under the influence of high temperature. Heat is retained, saving fuel.
Such models are afraid of moisture, so they need to be placed under a canopy or on a small foundation.
Stationary metal devices weigh a lot because they have thick walls.
Which ones are better
When choosing a device, consider its characteristics. The main ones are:
- safety;
- full set;
- reliability;
- convenience, practicality;
- economical fuel consumption;
- simple assembly;
- ideal wall height is 13-14 cm;
- optimal size, weight, dimensions.
Skewers included
The “original” skewers fit into the connectors on the box; the quantity most often corresponds to the capacity of the barbecue, but sometimes spare ones are added.
Lattice
The device is used in grills, barbecues, and smokehouses.
Some models fold into a container with a handle, making the device easier to carry.
Lid
Lids are included as standard in the smokehouse set.
Case
Since the case is designed to transport all components, the risk of losing a part is reduced.
Product stand
Additional surface for storing necessary ingredients. Hot dishes removed from frying on the grill or smokehouse are placed there.
In models operating on solid fuel, a separate shelf will allow you to place a supply of firewood. The cylinder in gas-powered models is placed on a shelf; the use of a long hose is not required. The disadvantage of the shelf is the increased weight and size of the product.
Wheels for transportation
The devices are placed on supports - 2 wheels and 2 stationary legs. This makes the product stable and eliminates the risk of displacement. To move the device, just lift the edge with the legs, which is much easier than lifting the entire structure.
Chimney pipe
The pipe significantly accelerates the removal of combustion products, which are removed from the working chamber through draft.
The models are equipped with various useful additions:
- Removable grille.
- Probe thermometer.
- Poker.
- Scoop.
- Cauldron stand.
- Grill lid.
- Blade for fanning coals.
- BBQ grill set: fork, tongs, spatulas.
- Baking tray for preparing small pieces.
- Hanging for a frying pan, cauldron.
- Holder for cauldron and frying pan.
- Roof.
- Rack.
Exploitation
- Before the first use, the frying container must be greased with vegetable oil and ignited.
- The fire is extinguished with a special hood, since the use of water leads to deformation of the walls.
- Do not load more fuel than required.
- The device must be installed on a level place.
- When temperatures differ, shape deformations occur.
- Do not allow rain or snow to get inside the device.
- Store the device in a dry place or under a shelter covered with film.
Clean the grill after each use:
- Wait until the device cools down completely.
- Remove accumulated ash.
- Do not use rough brushes to clean the surface.
- Apply detergent to soften the grease.
- Rinse the surface with water. Wipe dry.
- Lubricate metal structures with vegetable oil to prevent rust.
Safety
- Use devices only for their intended purpose, and not for burning garbage, heating (unless this function is enabled by the manufacturer), or drying clothes.
- No foreign objects should be stored inside.
- Do not touch the surfaces of the product during the cooking process. To do this, use special tools and potholders.
- Closely supervise children around the appliance.
- Do not leave a working grill, barbecue, or smokehouse unattended.
- Do not install the device near flammable substances, close to trees or buildings.
- Use in windy weather is not recommended.
- Do not use alcohol or gasoline for ignition.
- Do not carry the product with hot coals or ash.
- Do not use a device with defective components.
The manufacturer provides a guarantee for the performance of the devices, subject to compliance with operating rules, safety measures, transportation and storage.
The warranty period for most products varies from 1 to 2 years. If the date is not set, then the period is calculated from the date of release of the product.
The warranty does not apply if the malfunction occurs due to the user’s fault, due to mechanical damage, weather conditions, natural accidents, or exposure to aggressive substances.
The warranty does not apply to fasteners, coatings, plastic or wooden structural elements.
- The main problem with metal products is wear of parts. They wear out and rust. In this case, it is necessary to replace the damaged element with a new one.
- Part failure. If you know how to use welding, you can fix some problems yourself. Otherwise, replacement parts will be required.
- If the paint has peeled off the surface or rust has appeared, the device cannot be used. It is necessary to clean the metal, remove rust and primer, and repaint it.
- In household grills, heating elements often fail and the heating element needs to be replaced.
Manufacturers of grills and barbecues
The ceramic grill looks like a green egg. The device combines the functions of a tandoor, smokehouse, oven, and grill. The device warms up quickly, and within 10 minutes the device is ready for cooking.
The streamlined shape of the grill works on the principle of a pipe. Heats up well and retains heat. The design feature protects the coal from wind and rain, making the device convenient at any time of the year.
Brand products stand out:
- Quick readiness for use.
- Smooth temperature control.
- Economical consumption of wood chips.
- Convenient grates for unloading and loading products.
- Spacious pallets.
- Long-term manufacturer's warranty.
Gurman smokehouses are available in three sizes: from 2.8 to 4.8 kg. The large design folds up, but can be used in any way. The total weight of this device is 6 kg.
Barbecues from 5 to 7 kg include a smokehouse function, the number of skewers varies from 4 to 6. The design is equipped with a grill grate. Various non-separable options run on coal, firewood, gasoline, electricity, and gas.
Features of smokehouses:
- smooth temperature control;
- low fuel consumption (1.5 cups of wood chips per process);
- individual packing.
Products are manufactured in China. The company's grills occupy a separate position.
Model BQS 3508 provides a floor standing electric appliance. Among the main characteristics are a removable grille, a tray, and wind protection. The body does not heat up, so the product is safe, but stainless steel requires cleaning immediately after use. The process goes quickly.
BBQ grills are easy to transport as they weigh only 3 kg.
Doorz
A Russian company produces grills, barbecues and accessories. The assortment is represented by a wide line of inexpensive products for the garden and home. A popular model is the grill with a roof. The company also produces stainless steel smokers.
The grills are equipped with ribbed surfaces and a non-stick ceramic coating. They are easy to wash by hand or in.
The electric grill consumes energy sparingly, as both sides are heated at the same time. The products adhere tightly to the surface, so even a thick steak is fried in a matter of minutes.
The lid is adjustable to the size of the product. Some models are equipped with a control mode for each plate separately.
Presents a series of barbecues. A new product is an automatic barbecue grill for cooking meat, poultry, seafood, and vegetables. The device is powered by a battery, which is not included as standard. The device folds into a suitcase.
The ceramic model consists of three collapsible blocks, which can be removed as needed. The smaller version of the ceramic grill is not inferior in functionality; it serves as a barbecue, smokehouse, or tandoor.
An interesting option is a transforming grill. It is compact, assembles in 10 seconds, weighs 3.2 kg. Indispensable for outdoor recreation.
Primo
Carbon ceramic devices guarantee the preparation of culinary masterpieces. What stands out is the twenty-year warranty that is provided after product registration, since each product is marked with a unique number.
The stoves are multifunctional, combining the roles of barbecue, grill, barbecue, and smokehouse. Parts are resistant to corrosion. A special feature of the design is its oval shape, which guarantees a considerable usable area with compact dimensions.
The devices are economical - a load of 5 kg of coal lasts for 36 hours.
Before buying a barbecue, it is important to understand its differences from a grill and barbecue. Therefore, let’s look at how to choose a grill in detail. The grill looks like a rectangular box. There may be holes on the bottom for ventilation. It usually uses wood or coal to operate it. Meat and vegetables are fried on it. They are strung on skewers.
Barbecue is more complex in terms of design. Often in appearance it resembles a huge frying pan. It is also necessarily equipped with a grill. Its capabilities: frying, stewing, smoking and baking foods. You can vary the distance between the food being cooked and the flame, adjust air flows and temperature settings during the cooking process. Special dampers help with this.
A grill is often referred to as a barbecue with a lid. The source of heating food in both barbecues and grills can be wood and coals, as well as gas and electricity.
Choosing a barbecue, which one - static or mobile?
Mobile versions are good for hiking, fishing, and infrequent visits to a country house. These models should be compact and lightweight so that they are easy to carry and transport. Devices made of steel – stainless steel – have proven themselves well.
When choosing a mobile model, find out the differences between collapsible and folding versions. The first presents a set of individual elements and fasteners. They can easily get lost. And if the fryer is deformed, it is already very difficult to connect these parts.
Secondly, all the elements are already fastened to each other. They need to be folded and secured correctly.
The main disadvantage of mobile versions is significant heat loss during frying. The reasons are the thin walls of the device, gaps between some parts.
A stationary device is usually chosen by those owners who want to organize exquisite culinary operations and add an elegant touch to the design of their site
Usually a stationary model is placed in the garden, in a gazebo or somewhere in the corner of the site where you can relax comfortably.
Such devices are usually characterized by impressive sizes. Cast iron, brick or stone can be used to create them. A certain foundation is often laid under them. It eliminates ground subsidence under the influence of such a colossus.
Selection criterion – barbecue material
What the grill is made from determines its level of safety and service life, prices and ease of use.
Cast iron
The cast iron model is considered a classic. Its features:
- Fast heating.
- Long heat retention.
- But it introduces foreign odors into dishes.
- There is an “oven” action. It is provided by cast walls. This significantly improves the quality of frying food and reduces the time of this process.
- Attractive appearance.
- The highest service life is up to 100 years. The reason is that the device does not crack or deform when exposed to heat.
- Powerful resistance to corrosion and moisture.
Disadvantages of cast iron grills:
- Huge mass.
- Impressive price.
Brick modification
It can only be static. Its size is impressive. It has a fryer, ovens and other devices.
Advantages:
- High-quality and long-term heat retention.
- Resistance to external aggressions.
- Decent aesthetic appearance.
- The design can be combined with other materials: stone, wood and metal.
- Reasonable prices and ease of installation of the material.
Stainless steel
A more economical version is the stainless steel model. But the low price is its only advantage. And the disadvantages are:
- Poor performance.
- Thin walls. Susceptibility to deformation from constant heat. In the device you have to use coals, and not light a flame.
- Poor heat retention. This wastes more fuel and delays the cooking process.
- Weak service life. For a maximum of one season, subject to irregular use.
Questions about barbecue parameters
Material thickness
The service life is directly affected by the thickness of the material – the base of the fryer. A device made of a thin metal sheet burns out quite quickly. But it has a modest mass and is easy to move.
To ensure that its service life is as long as possible and there is no deformation from heat, the minimum density of the material should be 3 mm.
Questions about width and length
Here the criterion is simple - the width of the grill should be slightly smaller than the length of the skewer. Usually it is 30 - 40 cm.
The length of the apparatus is determined based on the intended number of skewers used.
So, for a team of 3-4 people, cooking meat on eight skewers is enough. The skewers themselves are placed at a distance of 8-10 cm. And the required length of the barbecue lies in the range of 65 – 80 cm.
Most modifications have slots. You can conveniently place skewers in them. Their number determines the suitability of a particular fryer for your purposes.
If you need a model for a large group, the fryer is designed for a larger number of skewers. Choose the right few grids.
By depth
The volume of coal used and the taste of the kebab itself depend on this parameter. The optimal parameter is considered to be 15-20 cm. Only under this condition is the required distance between the product and the glowing coals obtained. This is about 8-10 cm. This positioning provides an excellent result: juicy, well-fried meat with a pleasant crust.
If the depth of the fryer is modest, then the meat is too close to the coals. In this case, rapid burning of the surface occurs. And the meat itself is raw inside.
If the depth is too deep, large coal reserves will be required to achieve the optimal distance (8-10 cm). Or the meat will be too far from the coals. This results in the finished dish being of poor quality.
If you plan to work with a barbecue whose depth does not exceed 15-20 cm, you have:
- A lot of fuel will be consumed.
- The process of creating a dish will take much more time.
- The meat will not have the desired crust, and the juice will leak out of it. The result is a dry meat dish.
Availability of holes for ventilation
Many store versions have them. They can be seen on the brazier, or rather in its side walls or bottom. Experts in preparing delicious kebabs believe that these holes are only needed “for the lazy cook.” And the temperature of the process should only be changed by a fan.
The holes on the side do not allow you to control the smoldering of the coal - gusts of capricious wind, which cannot be controlled by the cook, but only leads to the ignition of the coal
The holes do not have a positive effect on the quality of the food. The heat at the side wall will be more powerful than in the middle of the fryer. And the meat pieces in the middle of the skewer will be cooked worse than those at the ends.
But you should not ignore a device with serious parameters if the side holes are on the top side. They are more of a decorative component and do not affect the quality of the dish at all.
Advantages of models without such holes (devices with a single bottom):
- The heat inside is distributed evenly - this guarantees a high-quality dish.
- The cook has complete control over the smoldering coal.
- There is no risk of burns: it can be caused if a small piece of coal falls out of the hole.
- If the weather is calm, the dish being prepared can be left unattended for a short time. The heat will only slow down a little. They can be developed using a fan or poker.
Advantages of devices with double bottom
- Short ignition period.
- Burning coal is equipped with powerful thermal insulation. This is due to the air gap between the two bottoms. This way the coal burns more evenly and fuel consumption is reduced.
- A special box is provided for collecting ash.
- You can control the coal with a fan and shutters - they open. You can also open the ash pan.
Often a grate is placed on the bottom of the fryer to hold pieces of solid fuel. And through the existing holes, the ash will fall into the ash container.
The grating used can be composite or solid. It must maintain the flame, guaranteeing the flow of air (during the combustion stage) and the temperature of the fuel.
Some models do not have a grate. There are holes in the top bottom. Ash is removed through them, and air gets into the coals.
Questions about the cover
If the roasting pan has a lid, the dynamics of the culinary process increases, and the dishes are permeated with aromatic smoke.
Thanks to the lid you can:
- Smoking meat or fish.
- Create dishes over low heat.
- Keep finished masterpieces warm for a long time.
In more complex modifications, a thermometer and dampers are integrated into the lids to develop traction.
Availability of a folding shelf
Some models have a folding shelf built into them. It will become a good protector of cooking meat if a flame suddenly breaks out on the coals. It also covers the device when it is not in use.
- Cast iron versions are suitable for regular use. Steel models are also suitable, but the thickness of their material must exceed 3 mm. When purchasing a large steel modification, you should pay more attention to the double bottom version.
- For forays into nature, where barbecue will be cooked on charcoal, a collapsible steel apparatus is optimal. The thickness of the material is approximately 1 mm. With constant use, the unit will work for 1-2 seasons.
- When you need to integrate a barbecue into a landscape design where there is a gazebo and furniture, you need a model with forged decorative components.
- A device with a canopy is suitable for garden areas to protect the coals from precipitation.
- The presence of wheels is justified when the grill is rarely used. They make it easier to move it to the storage location.
Price issue
The price of a barbecue is determined by its parameters, the quality of the material and the presence of various devices: shelves, lids, etc.
The simplest models in design have the following approximate price tags:
- Cast iron versions. Price range: 7,000 – 70,000 rubles.
- Hiking versions made of thin steel. Price range: 300 – 1500 rub.
- Mobile versions - diplomats. Range: 1500 – 4000 rub.
- Static steel devices. Material thickness: 1.2 – 1.8 mm. Range: 2000 – 5000 rub.
- The same models (as in point 4), but the material density exceeds 3 mm. Price range: 7,000 – 20,000 rubles.
The most popular brands in this area are: Grillver, Doors, Megagrill, Onyx and Alder Smoke.
Examples of store versions
Today on sale there is an abundance of different stoves for any cauldron. The following are two examples of store-bought ovens.
Air intake with chimney
Her details:
- Material – steel.
- Width – 52 cm. Height – 175 cm.
- Wall density – 3 mm.
- Weight – 30 kg.
- The diameter of the chimney pipe is 10 cm. The height of this pipe is 1 m.
- Price – 8200 rub.
MO-25
Her details:
- Material – stainless steel, cast iron.
- Wall density – 3 mm.
- Height – 205 cm.
- There is hand forging.
- Weight - 50 kg.
- Pipe height – 25 cm.
- External diameter – 44 cm, internal – 37 cm.
- Price – 18,500 rub.
Results
Cast iron cookware for outdoor cooking is not a luxury. Although it is unlikely that manufacturers will sell such a product for next to nothing. It is important to take into account the volume that is really useful in practice, and everything else was examined clearly using examples.
Do-it-yourself metal barbecues are a mandatory attribute of private households. Dimensions and photos of individual product options will help you create a unique design yourself. Useful designs are often used for outdoor picnics and recreation. A ready-made drawing with all the necessary dimensions, which is used in the work as a sample, will help you make the product yourself.
A durable and beautiful grill will decorate the entire yard
Read in the article
What types of barbecues are there?
Simplified DIY metal barbecues have the shape of a rectangular body. Dimensions and photos of the devices are presented in this review. Coals are placed inside the container, which creates the necessary heat. There are a significant number of products that differ from standard models.
There are the following types of barbecues:
- stationary are massive structures that are placed on a rigid base. Metal devices can become a beautiful and stylish element. Such models are distinguished by their durability and variety;
Stationary barbecues
- portable ones are characterized by compactness. They have less weight and are easy to transport by car. Portable products are made of thin metal, which quickly deforms;
Grillkoff Standard
- collapsible models are popular due to their quick conversion into a compact form. The collapsible design is characterized by the possibility of quick disassembly and assembly;
Brazier TONAR collapsible
- mobile options are large-sized structures, non-dismountable, equipped with wheels for more convenient movement around the territory. Do-it-yourself metal barbecues are decorated with stylish decorative details. The sizes and photos of these structures vary.
An electric unit equipped with a function for automatically moving skewers has certain properties. In such a device, food is fried evenly. All-electric models use hot coils instead of coals.
spit for barbecue
Metal structures have the following advantages:
- they can be easily transported, cleaned and disassembled;
- you can make the iron device yourself;
- The metal retains heat perfectly, which allows you to fry the meat evenly and quickly.
Other sizes are selected from individual preferences:
- the width should correspond to the size of the skewers and be 8-10 cm smaller;
- the length depends on the amount of kebab that will be fried at the same time. The distance between the skewers should be 7-9 cm. Special recesses are made for the skewers along the long side;
- When choosing the size of a metal barbecue grill, you need to consider the height of the legs, which depends on individual preferences. For portable devices they are small. Welded structures have high legs;
- The thickness of the material depends on the type of structure. For a stationary device it can be 3 mm or more. And for a portable product, it is better to choose a material with a thickness of about 2 mm.
In some models, a second plate with longitudinal holes in the form of grates is placed on the bottom. This protects the metal at the bottom from burning out.
Step-by-step instructions and features of drawings of metal barbecues with dimensions
We build original barbecue devices with our own hands from metal. To do this, you will need dimensions with a roof and detailed photos of certain models. The collapsible model includes four legs, perforated walls and a bottom. Before installation, you should prepare a steel sheet, grinder, drill, fasteners and corners.
Standard assembly of the structure consists of separate stages:
| Image | Stages of work |
 | Marks are made on the metal for the bottom and walls of the planned structure. |
 | The future shape is cut out along the outlined lines . |
 | The edges are bent and welded. Perforation holes are made using a drill. |
 | Chamfers are made in long walls. |
 | It is most convenient to make the legs from a corner, sharpen them at the bottom and weld them to the box. |
The grill is made from a barrel or gas cylinder. In addition to the container, you will need a grinder, a drill, metal corners and a welding machine. First, markings are made and the upper area of the barrel is cut out. The end sections remain in place. A lid is made from the top part. The legs are made from corners. They are welded to the ends of the barrel.
Supports for skewers are made from the corners. They are welded to the inside of the product. Handles should be welded to the lid.
Helpful advice! The legs can be made from twigs. At the same time, the thread is cut and the nuts are attached. You can connect elements using bolts, which allows you to create a stronger structure.
The nuances of manufacturing collapsible options
It is easy to make dismountable installations from metal. The photo shows interesting solutions.
This design does not require welding equipment. But you will need drills, a drill, a steel sheet, nuts and angles. Just like with the non-separable version, a drawing is made and elements are cut out from the steel plate. The prepared frame is bolted to the base. For a strong connection, it is recommended to use engraver washers.
Legs are mounted on the base of the device. Pipe sections are placed on prepared pipe supports. The sides are connected using bolts. To increase the strength of the structure, it is recommended to strengthen the walls with longitudinal spokes tightened with nuts. Holes for screws are drilled in the side parts.
The legs are made from angles, while holes are drilled on the walls for connection to the legs using bolts. The last stage is the assembly of the structure.
The mobility of the device depends on the component parts of the device. A high-quality model of a barbecue with a metal cauldron consists of the following components:
- The fuel chamber contains two parts. A metal grate is installed at a certain distance from the bottom, which reduces the intensity of the fire.
- compartment for dry fuel. Good models are equipped with a compartment where the coals are stored;
- wheels in combination with a handle will allow you to make a mobile structure;
- in some models it is mounted;
- Additional attributes include a small table, a mechanical spit and a place for skewers.
Unusual barbecue ideas
A simple solution is to make barbecue using a barrel. The design can be with or without a cover. The barrel is divided into two parts. The top one is used as a cover, and the legs are welded to the bottom. Holes for ventilation must be made, and small shelves are attached to the edges. You can install a grill and skewers on them.
Grills with forging elements look great. They are equipped with additional attributes: stands, shelves or wheels. There are various types of barbecues designed by yourself:
- The forged cast iron grill is original. It is decorated with any figures and patterns;
- A car grill can be made from former vehicles. At the same time, you can get rid of the old body and make an unusual and luxurious fireplace for the yard;
- construction from an old computer case;
- product from;
- decorative barbecues with images of animals or unusual designs.
Creating unusual designs depends on imagination and personal preferences.
Features of corrosion protection
The metal product must be protected from. For coloring, special compounds are used that are resistant to high temperatures. There are other processing methods. One of these methods is bluing. As a result of processing, a special film is formed on the surface of the metal, protecting the structure from heat.
The bluing procedure is performed as follows:
- the surface is degreased;
- individual elements are kept for an hour and a half in a solution of caustic soda, which is taken in 50 g doses. per liter of water.
Processing occurs at a temperature of 140 degrees. Stainless steel can be used instead of sheet metal. A device made from this material is resistant to weather conditions, collection and does not corrode. Such structures can last for decades.
An unusual solution for creating a barbecue are gas cylinders with a capacity of 40 liters. They can be called suitable because of the fairly thick metal and a certain shape. Before use, they must be burned well to get rid of gas condensate. The wall thickness of a product made from reinforced forged steel should be about 4 mm, and from non-reinforced forged steel – from 6 mm.
To create a high-quality design, you must follow the following rules:
- cutting must be done with precision, the tolerance can be no more than 0.5 mm;
- the workpiece must be secured with clamps to the edge of the table;
- The angle grinder should be larger. The larger the plane, the more accurate the cut.
When performing work, do not forget about safety. You need to wear protective clothing, protective gloves and goggles.
By following the installation rules, you can create a comfortable and beautiful barbecue with your own hands. When using quality materials, the design will last for many years.
There are several types of such devices. The choice in this case depends on the number of eaters such a barbecue is designed for, the frequency of its use, personal preferences and financial capabilities of the owner.
Today the following main types of barbecues are known:
- collapsible portable barbecues;
- portable folding;
- stationary, made of steel;
- stationary cast iron;
- stationary barbecues made of brick.
They all have their own advantages and disadvantages. Thus, collapsible barbecues are the most affordable model today, easily fitting into a travel bag. They have a relatively small weight and volume for one or two trips into nature. These products are not durable.
Portable folding braziers differ from them in greater strength, since they are welded structures, while collapsible ones resemble a constructor made of individual elements. They are also small in size and designed for a short period of use.
Made of steel, stationary barbecues are significantly larger in size than previous models. They are used not for picnics in nature, but permanently in a summer cottage or garden. Such roasters are practical and easy to use for a family or company.
Stationary cast iron fryers are recognized as the most heat-resistant among their metal counterparts. Being distinguished by the greatest solidity from other models, they also have a respectable price. They are also intended for summer cottage gardens and are often decorated with cast decorative elements. Due to the special mechanical properties of cast iron, barbecues made from it can serve several generations of barbecue lovers.
Stationary brick grills are the most fundamental. They often take the form of gazebos equipped with seating, shelves for storing food and refrigerators.
How to decide on the size of your roasting pan
The dimensions of the barbecue should be selected individually based on the physical parameters of the barbecue maker himself, that is, his height. To do this, he should imagine that he has skewers with meat strung on them in his hands, and, keeping his elbows bent at right angles parallel to the ground, measure the distance from them to the ground. This will be the answer to the question: what should be the height of the barbecue grill? ,
if you plan to make a roasting pan with your own hands?
If we are talking about buying a finished product of a portable or collapsible type, then the acceptable depth of almost any barbecue will be about 15-20 cm. This distance from the skewers with meat to the surface of the charcoal or firewood is optimal for preparing the highest quality dish. Most barbecues sold in modern stores have exactly these parameters.
Forged braziers
Barbecues made of steel or cast iron can withstand the load of not only coal, but also firewood. Therefore, the height of their walls can reach up to 30 cm. This feature requires adding new portions of fuel, otherwise the kebab will dry out.
Brick grills
When constructing such braziers, the maximum ease of use is usually taken into account, and the design of the brickwork is selected in such a way that, if necessary, the distance from the coals to the skewers or grate can be changed. In such a grill, the meat is heated evenly on all sides. Calculating the size of the grill in this case depends on what the meat will be fried on. If it will be cooked on a grill, then the coals should be located closer to its pieces. If you plan to use skewers, then the maximum distance from the surface of the firewood or coal to them should not exceed 20 cm, otherwise the frying process will be significantly delayed, and the meat will dry out and lose the necessary taste and aroma. If the coals are placed close to the skewers, then it will quickly burn out and dry out on the outside, leaving the inside raw and inedible.