Today we will talk about the invariable attribute of most country houses. There are many variations of metal barbecues that differ in ergonomics and decorative design. Let's go from simple to complex and explain how to make the brazier comfortable, while leaving room for imagination.

Stationary or portable

There are no special tricks in making a brazier - it is a simple iron box with holes. It is much more difficult to make it convenient, universal for different tasks and conditions. Better yet, to be able to remove the iron "monster" from your eyes when not in use, or to take it with you to the river, while it should easily fit with the rest of the things in the trunk.

Stationary iron barbecues are popular for other reasons. If there is no need to often transfer them from place to place, respectively, there are no restrictions on weight - thicker and more durable metal can be used for manufacturing.

We offer the design of a folding portable barbecue, light and compact when folded, but you can always make it solid, inheriting the general principles. Approach the choice of the type of barbecue reasonably and carefully. Remember that portable barbecues are not decorated with forging, besides, it is better to make them from heat-resistant steel.

We choose and prepare materials correctly

Why? The main reason is gain in weight and durability, more neatness. A brazier made of carbon structural steel is susceptible to increased scale formation when burning wood, due to cyclic heating, its walls are quickly "eaten". In addition, black sheet steel tends to change its structure under the described conditions, which is expressed in the appearance of waves, swelling and plane deformations on the bottom and walls. So it is likely that you simply cannot disassemble and reassemble a portable grill made of thin carbon steel.

Considering the above, we can safely discard such "improvised" materials as barrels, canisters, case of system units and other disposable iron. But 40-liter cylinders for natural gas can be called suitable due to the rather thick metal and the radius shape, which excludes overvoltage points. But they must be burned out before use, forever getting rid of traces of gas condensate. Of the features of such a blank, we will only point out that the small width of the cylinders limits the length of the skewers. It is more practical to use a cylinder for making a smokehouse.

On average, a forged carbon steel brazier should have a wall thickness of 4, and an unreinforced one - from 6.5 mm. For heat-resistant steel, reinforcement is almost never required: walls made of it (from 13% chromium and more than 10% nickel, with a low carbon content) with a thickness of 3.5 mm or more survive the hearth practically unchanged.

And an extreme warning: any brazier will look proportional and impressive if the master has given due attention to the preparation of the details:

• cut as accurately as possible with a tolerance of no more than 0.5 mm;
• fix the workpiece to be processed with clamps to the edge of the table or in a yew;
• use a larger angle grinder - the larger the plane of the disc, the more accurate the cut.

Do not forget about precautions, be sure to wear overalls, use gloves and goggles.

Making the main box

The width of the barbecue is determined based on the length of the skewers, on average it is 45 cm. Length - depending on the volume of cooking, but preferably not less than the full length of the skewers, it is convenient to store them inside. The optimal size is 800 mm, which is enough for cooking and at the same time preparing a new portion of charcoal.

With height it is still more tricky: roughly the thickness of the coal layer at the bottom should be 1.5 times the thickness of the largest piece of meat. And the distance between meat and coals should not go beyond 170-200 mm. In general, a height of 290 mm will be sufficient. Remember that the meat should not be heated by hot air, but by the heat radiation of the coals directly.

According to the established dimensions, from 4 mm sheet of grade 20X20H14C2 (or similar) we cut out:

• bottom 412x800 mm;
• two longitudinal walls 800x290 mm;
• two transverse walls 420x290 mm.

From the "black" corner 25x25x4 mm we make a frame with oblique undercuts at the corners. Internal dimensions are important: 816x429 mm, you need to measure along the outer surfaces, taking into account the wall thickness, do not forget to check the diagonals.

Modifying the side (long) walls. In the center on the long side, we make a cut with a depth of 95 mm and a width of 10 mm, having previously drilled the part to round off the edge. On all walls, with an interval of 30-40 mm, we make staggered holes of 10 mm for side blowing.

We weld to the bottom from below or put on steel rivets two or three longitudinal corners of 20x20 mm, it is possible from ordinary steel. We place them with an indent of 120 mm from the edges, and another 30 mm closer to the center we make two rows of 8 mm holes for air flow into the central part of the brazier. On the front side of the bottom, we weld short (50-70 mm) pieces of angle steel around the perimeter, they can also be riveted.

The remaining part of the "box" is the upper frame made of a corner 20x20x4 mm, welded, like the lower one, but with external dimensions of 412x800 mm. We make hooks on the outer shelves of the frame in one of the following ways:

1. We make a couple of cuts of 12 mm and, heating the tongues red-hot, bend them outward.
2. We squeeze in a vice and weld two strips of steel of the same thickness as the walls, with an overlap of 10 mm and cut from them hooks 20-30 mm wide.
3. We cut pieces of the corner by 2-3 cm and weld along the perimeter of the frame.

At the corners of the bottom, 15 mm from each side, we drill a 6 mm hole. We put the bottom in the bottom frame, center and transfer the holes to the corner. We make four L-shaped cotter pins 50x150 mm from 6 mm hairpins. Weld a 10 mm rod perpendicular to the center of the bottom. With the final touch on the shelves of the upper frame, we make straight and oblique cuts for fixing the skewers.

Legs and assembly diagram

Barbecue legs are made of 35 mm corner pieces. For the possibility of installation on the ground, the bottom of each leg is scalded with a "heel".

35 mm from the top edge on one of the shelves, an incision is made to the full depth. In the same shelf, 250 mm lower, a second cut is made, then both of them are connected longitudinally. In the lower part, the cut continues for another 40 mm. The resulting "tongue" should be bent inside the corner, aligned, welded from below and cut off the protruding excess.

At the top, the incision continues by another 15 mm, but here it needs to be expanded to 7-8 mm, that is, by the thickness of the barbecue wall and the corner shelf of the upper frame. It is recommended to file this area of ​​the part manually with a file, adjusting the kerf to ensure that the legs fit snugly against the body. After installing all the legs, it is necessary to transfer through the holes at the corners of the bottom and the frames to the kerchiefs inside the corners, and then drill 8 mm holes according to the marks. The legs should be folded into a “square” and drilled one 10 mm hole in the center and two 6 mm holes 150 cm from the edges of the uncut shelf.

The brazier is going like this:

1. We put the bottom in the lower frame.
2. We install the walls (the short ones cover the long ones).
3. We insert the upper frame with hooks on the walls of the barbecue.
4. We hook each leg to the wall with a hook, align and insert the cotter pin into the hole.

After use, the grill can be assembled in a relatively light compact stack. An inverted top frame with a slight offset is placed on the bottom. On top of it there are short, then long walls, all this is covered by an inverted bottom frame. Now you need to put the legs on top, orienting the protruding bar between them.

Insert another 10 mm rod into the holes in the centers of the legs, pull both pairs with threaded cotter pins. Put the oppression on top and weld the bar threaded into the corners to the rod fixed to the bottom. Now, to disassemble the brazier, it is enough to unscrew the cotter pins and pull the corners to the side, after which the entire stack will remain free.

The bells and whistles: ash pan, smokehouse, grill grill

In the end, we will tell you about some additions for the barbecue that simplify cooking and maintenance. Everything is modular, so you can only use what you need.

First of all, if you still assembled a stationary grill, make it 50 cm higher than planned. Place an 8 mm expanded mesh insert on the bottom on 50 mm legs from the corner, weld the handle in the center. This will make the burning of the coals and the temperature more even, making it easier to remove the ash after burning.

Using the system of hooks, as on the upper frame, you can also equip the grill with an openable lid, and if you make the legs 30-50 cm longer in height, you will get a support for a small canopy from the rain. If you are a fan of cooking meat on a grill, do not be lazy and get a square 10-12 mm stainless steel bar for it, weld with a gap of 15-18 mm. Such a grill will be heavy, stable and will fit perfectly into the upper frame of the new barbecue.

Many people cannot imagine a full-fledged outdoor recreation without a fragrant barbecue. Craftsmen can make a brazier out of bricks with their own hands. This is a must for the off-site session.

Going into nature, you can build a compact structure from scrap materials. And for a summer residence, a gazebo equipped with a barbecue is more suitable.

Where to start construction?

Think about where you want to build a brazier. It is better to choose a recreation area for this.

Care must be taken to provide protection from the elements. A homemade hearth can be installed in a summer cottage, under a canopy or in a partially open veranda.

Craftsmen often tackle the complex problem of how to make a brazier in the form of a multifunctional oven.

Indicators of average sizes: width - 1.6 m; height - 1.6 m; depth - 0.8 m. For a multifunctional oven, it is required to make a base, an example of which is a strip foundation.

The master usually complements a complex design with various functional add-ons:

• Niches. They are convenient for storing skewers and other utensils.
• Notches. They put firewood in them so that they dry out near the hearth.
• Sink. It is installed when there is a real opportunity to bring communications. It is convenient to wash your hands or dishes in it.

A table with benches is placed near the hearth. The owner is free to choose furniture from budget or expensive options, depending on their financial capabilities and taste preferences.

Barbecue drawings will help to competently create a project. After all, it is necessary to take into account not only the technical side of the issue, but also the aesthetic component.

If you look at the photo of the barbecue, then it should be the central element of the composition. In this case, it is important that all surrounding objects are combined.

Brick barbecue construction

The design involves the construction of a solid foundation. It is made from sand, gravel, cement and refractory bricks. In addition to building tools, the master will need a drill with a special attachment or a concrete mixer to prepare the solution.

It is necessary to prepare reinforcing bars with a reinforcing mesh, as well as metal corners with hardware. The master prepares the material in advance to create the lathing.

Phased construction

They outline the construction site and carry out the markup. After that, a foundation pit is created with a width of 0.6 m and a length of 1.6 m.

The top layer of soil is removed to a depth of 0.6 m.

Make a sand pillow. Its thickness should not be less than 10 cm. The pillow must be carefully tamped. Formwork is placed around the perimeter of the pit.

The next stage is reinforcement knitting. The metal rods are interconnected in the form of a lattice and sink to the bottom of the pit.

Note!

A cement mortar is made and poured into the formwork. It must be pierced with a metal rod so that there is no air left inside.

Grade 150 and 200 are suitable for the preparation of a cement mixture. Crushed stone with sand is also added to the solution. The proportional ratio of cement, sand and crushed stone is 1: 3: 5. For the solution, you will also need water - 1 or 2 buckets, depending on how moistened the sand is.

The compacted mortar is smoothed and leveled. You need to make an even base under the bricks.

Roofing material and special mastics are used for waterproofing.

As soon as the foundation has hardened, you can start laying.

Nuances that a master should know about

Kiln bricks have excellent fire resistance, but they can become brittle in the cold. Therefore, a gazebo with a brick barbecue is the best option.

Note!

Before starting construction work, the material is soaked in water. Bricks are capable of absorbing liquid, which can negatively affect the performance of the solution.

The mixture itself is prepared from other components and differs in consistency. It is made from cement, sand and hydrated lime in a ratio of 1: 3: 1.

Laying begins from the corners. The length of the back wall is 3 bricks and the sides are 2.5 bricks. The width must be at least 1.5 bricks. In the process of laying, the master gently taps the surface of the brick with a mallet in order to closely adjust it to the neighboring one.

Metal construction

A brazier made of metal can be made by a craftsman who knows how to handle a welding machine. The craftsman will need sheet metal, metal corners or pieces of reinforcement, a pallet with a lattice of the same dimensions and a marker with a tape measure.

The design is a deep brazier with support legs. If desired, the owner can supply the grill with a smokehouse, then households will always have the opportunity to enjoy natural smoked delicacies.

Note!

Seasoned craftsmen can try their hand at making homemade barbecue. From two connected cylinders, they create a brazier-smokehouse. The master will need the ability to work with a grinder and a drill.

The chimney is made of a pipe, and the stands, handles and legs are made of metal. It is necessary to prepare hinges, nuts and bolts, special enamel and a wick. A brazier from a cylinder can be decorated at your discretion.

The main thing in this business is a creative approach.

Do-it-yourself photo of the barbecue

Brazier is a convenient and useful culinary equipment for cooking in the heat. This functional invention allows you to cook a variety of foods using the natural heat of the coals. Despite the fact that it was originally made as a universal cooking tool, today the grill is the basis for cooking meat and kebabs. Around it there are trips to the country and nature, seeing off autumn, meeting the arrival of spring and celebrating summer. And below we will provide drawings of metal braziers, their photos and videos on the technology of manufacturing braziers of various designs.

	The basis of the barbecue.
	Brazier type: normal, stationary, collapsible.
	Dimensions and drawings of metal braziers, photo.
	Preparation of the future structure.
	Welding barbecue.
	Metal braziers with a canopy.
	Painting the finished result.

Buying a barbecue is an expensive purchase. A simple metal structure sometimes costs a lot, without justifying its quality or its appearance. Therefore, it is much better to make a brazier with your own hands, using drawings, high-quality metal, as well as your skills.

Barbecue base

The brazier is a convenient tool for cooking food in the heat. It has a very robust design, but all its features are nuanced. They make it possible to quickly and easily prepare kebabs and other dishes, providing a sufficient amount of heat for cooking.

Among the main advantages of the barbecue are the following:

• suitable sizes;
• air holes;
• depth;
• recesses for skewers.

While some of them are obvious, they are all required for quality cooking. As for the depth of the barbecue, it allows you to gain enough heat and place the meat at a height where it will cook, but not burn. This way you will be able to put in the required amount of wood.

Air vents are a particularly important aspect of these designs. After all, it is because of them that the meat that is cooked on the grill is very different from another method of cooking in nature. Regular air flow allows you to keep the temperature and heat of the coals to their full potential.

Attention! Another nuance of the barbecue is a pallet. It prevents coals from falling through special ventilation holes in the bottom and facilitates partial air regulation.

For the further use of the structure, sizing is extremely important. After all, cooking takes place on a wire rack or skewers, so you need to build on its average size. The brazier should be wide, which allows to accommodate the entire length of the skewer and should provide the required amount of heat, allow placing more than eight servings of meat.

And the last nuance is the manufacture of recesses for skewers. They allow you to place the meat in any position, roasting it evenly from different sides. This approach plays a big role in the preparation of a fragrant and juicy shish kebab without sticking.

But these points always vary depending on the type of barbecue.

We decide on the type of barbecue: drawings, photos

It should be said right away that the varieties of such designs are numerous. After all, everyone wants to find the best option where to cook meat and other products in the heat. Today the following types of barbecue are distinguished:

1. Normal.

An ordinary brazier has a square design. Although they are heavy, they can be carried. It often has removable legs.

1. Collapsible.

Lightweight and small collapsible version that you can carry in your car. It is more convenient and simpler, and also suitable for hiking in the forest.

1. Stationary.

Powerful brazier made of metal. It can be based on brick blocks that provide high reliability. Often such barbecues can be supplemented with steel decorations.

The choice of the type of barbecue is very responsible for its self-construction. Thus, you will be able to determine the tasks and choose the best option. However, it is recommended to choose the regular type as the most versatile choice for summer residents.

Attention! Braziers can have different shapes. Round, rectangular, bent and other types are noted, the cooking on which may differ slightly.

Drawings of metal braziers: photos of different types

Before making the corresponding drawings and choosing the dimensions for the future barbecue, for the construction it is necessary to choose the best option, which is most often used. It is necessary to select the appropriate width and height of the structure, and the appropriate length of the legs. A drawing of a conventional barbecue is provided as follows:

Dimensions are in millimeters. It is clearly visible on it that the total height of the barbecue with legs length of 70 cm and a length of 95 cm. In this case, the depth of the barbecue will be 25 cm, which is the optimal distance from the heat to the skewers.

The width of the barbecue is 28 cm, which is slightly lower than the average size of the skewer. The length is 54 cm, you need to evenly distribute 9 servings over the heat.

The upper part of the structure is equipped with gaps for skewers. So, you can evenly distribute the meat and fix it freely while rotating, ensuring even roasting. Moreover, the distance between the gaps should be 6 cm. It is necessary to leave space between the extreme walls and the gaps so that the meat does not touch them, and also does not burn.

Excellent airflow is an important nuance. Here it is achieved as a result of holes with a diameter of 12-15 mm, located on the side walls. The holes are staggered at the bottom of the metal sheet. They are not needed on the front sidewalls.

Attention! The presented design does not imply the presence of a pallet and holes at the bottom of the barbecue. You can easily fix this by welding small corners to the bottom or legs and choosing the appropriate sheet of metal.

How to prepare the elements of the future structure?

Metal sheets act as the basis for the barbecue. We do not recommend using other materials, as the grill provides sufficient structural resistance to compactness and heat. The thickness of the metal should be approximately 2-3 mm. For work you will need:

• Two sheets of metal with dimensions of 280x250 mm and 240x250 mm.
• One sheet of metal 540x280 mm.
• Angles 700 mm long and four metal pipes.
• Welding machine.
• Drill.
• Roulette.
• Saw for metal or grinder.

Most people prefer a different build option. Different sheets can be replaced with a large metal sheet. By making cuts, you can join a structure with few welds. Thus, it will be more reliable.

It is important to take into account additional elements if the design differs from the above. It can be supplemented with a pallet, carrying handles, foot recesses and more.

First of all, you need to do some preliminary markup. Places of welding and fasteners are marked, special gaps are created. For this, a saw or grinder is used. Air holes are also created at this stage.

Attention! Often such a structure is made on reinforcing legs. They are unreliable, since the structure will stagger even under light loads. Therefore, it is better to replace them with corners.

How to weld a barbecue with your own hands

Welding is the best barbecue solution. It is capable of withstanding high temperature fluctuations and effective bolting. To do this, use a welding machine, regardless of its type. Then the structure is fixed in turn, and welding is performed in the corners.

Attention! For more convenient welding, it is worth using metal corners along the sides. They can also increase the reliability of the seams, as well as significantly weight the structure.

Then comes the welding of the handles and legs. They are fixed along the sides (corners) or to the bottom of the structure (pipes). It is necessary to weld them securely, since the grill itself will be quite heavy.

Attention! To fix the legs, you can use collapsible elements rather than a welding machine. Removable legs will significantly reduce the dimensions of the barbecue during storage.

Upon completion of the work, you need to grind the seams, and also check the entire structure for reliability.

Metal barbecues with a canopy: drawings

To cook kebabs in bad weather, you can use a special barbecue design. This allows you to hide the heat and meat from precipitation, but such a structure itself is not simple. There are two options for action:

• installation of a canopy directly on the barbecue;

• installation of an additional canopy that does not apply to the barbecue.

The latter option will be more rational, since it allows you to hide not only kebabs, but also the person who is watching their preparation. The first option requires additional costs, since the base must withstand the load from the canopy.

In this case, we recommend fixing the structure to metal corners. This is the best option as it makes it easier to assemble. The canvas for the canopy is most often corrugated board. It is fireproof, does not react to temperature changes in any way and is notable for its low weight, which is important for a lightweight design.

The assembly of the canopy is not much different from the usual one, and only fire protection and a competent location of the base are required. Thus, you can safely cook food without worrying about the fact that you can catch on the fittings.

It is worth noting that a metal brazier with a canopy is a difficult option that experienced welders can do. It is important here to create a reliable structure, the weight of which will be evenly distributed on the base. For stationary barbecues, such a canopy is much easier to make, since a supporting foundation can be arranged for them.

A canopy structure can be decorated with metal elements, as you can see in the photo. This will not only improve the appearance, but also make the canopy more stable and reliable.

Attention! If the roof is installed low, equip it with a special air duct.

Finished product painting

An important issue in the manufacture of a barbecue is painting. It cannot be dispensed with, since the metal used in the structure is subject to rust, and ash and soot do not improve its appearance.

For painting, special compositions are used, to which the following requirements are imposed:

• heat resistance;
• resistance to temperature extremes;
• no harmful fumes.

These requirements are met by the following coatings:

• silicon-organic enamels;

• heat-resistant paints for various purposes.

It should be noted that painting the barbecue with your own hands is a rather complicated and responsible process. They need special firing, after which they receive their properties. Another option is offered - oxidation. It is quite costly to perform, but it is possible to make it yourself.

It is better to choose black for paint. Since there will be a lot of ash and soot nearby, the rest of the coatings will quickly get dirty. On this color, the plaque will be absolutely invisible.

Attention! Painting should only be done on the outside. Inside, the coating peels off quickly enough as a result of the high heat, and there is no point in this.

Making a brazier with your own hands is quite simple. To do this, you need a sheet of metal, a welding machine and a desire. However, it is worth adhering to the plan and scheme, since in the future any deviations may be reflected in the convenience of its use. But the materials of our site "Remontik", among which drawings of metal barbecues and their photos, as well as a video on their production, will be especially useful, will help to cope with this task.

Barbecue masters can cook this dish even in the middle of a deep forest without a single device for this. But nevertheless, it is much more pleasant and convenient to use reliable, proven and durable devices for preparing this delicacy in nature. But most often this process takes place with the participation of braziers.

Features of braziers

The most common barbecue device is a metal barbecue.

These are its main advantages.

• Simplicity. Most often, the brazier is a box with legs, inside of which firewood or coals are poured, a fire is made, and skewers with meat or a grill with vegetables are placed on top.
• Mobility. Some metal models can be used anywhere: on the ground, on a concrete site, on a terrace or even on a sandy beach.
• Functionality. Even the simplest inventions can be decorated with ornate forging, which can serve as additional hooks for hanging skewers or nets. You can build a structure with a roof or with additional shelves.

• Security. The metal does not burn, does not melt and does not create fires. And this is a big plus.
• Profitability. Even in the absence of the necessary material and the desire to make a brazier out of metal yourself, you will spend a small amount of money on its purchase.

The disadvantages include the not always aesthetic appearance and fragility of some models. However, all these nuances are eliminated and adjusted individually for each user and for each case.

A unique feature of metal barbecues is that you can easily make them yourself.

You do not need to have any special knowledge or skills for this. You just need to decide on the model and materials, listen to the advice of professionals or just knowledgeable people, and also be sure that your idea is being implemented at 100%.

Starting to look at the device from the bottom up, be sure to pay attention to the legs. As a rule, these are four metal corners, pointed downwards so that they can be thrust into the ground. The height of this element is selected individually if the product is made to order. In building and gardening stores, you will most likely come across standard universal models with a length of 80 to 120 cm. Metal reinforcing rods are sometimes chosen as this element, some craftsmen resort to forged execution of the base of the barbecue.

There are also unique home-made designs installed on the lower iron part of sewing machines, unsuitable tables, and so on. Practically everything is used that stably adheres to any surface and is able to withstand the mass of a metal box and its contents during cooking on fire.

The steel box, which consists of four sides and a bottom, is the basis of the barbecue structure. Often, the lower part of this box is made reinforced in order to increase the life of the entire structure. The side walls are necessarily perforated so that the heat does not accumulate in one place and air circulation occurs. Thus, a kind of blower is created, like in stoves.

Depressions are made on the upper edges of the long sides of the metal box, into which the skewers are then very conveniently inserted. This minimizes the movement of the mini-skewers on metal.

The principle of operation of such barbecues is known to everyone. Coals or logs of firewood are laid at the bottom of the metal box, a fire is kindled. When the fire dies down, and only coals, ash and heat from them remain in the grill, skewers with prepared meat or vegetables are laid out on the structure in orderly rows. The heat in the hearth is maintained by means at hand, which create a powerful flow of air into the structure, but do not rekindle the fire on the ashes.

Types of barbecue designs

As for the various designs that imply the comfortable preparation of barbecue, here you should first deal with the main types of metal barbecues.

There are four types of them in total.

• Disposable. Brazier in a hurry. Everything that can be found nearby is used - from cans to two U-shaped metal profiles.
• Stationary. The second step in the evolution of metal braziers. Simple, economical, sustainable. Can be used both outdoors and under a canopy. If necessary, it can be completed with a roof, an extractor hood (or even a chimney), a pot holder and a double bottom.

• Collapsible. It differs from the stationary method of attaching the elements of the barbecue to each other. In the first, all joints are spot welded. In the second, they are screwed on with metal bolts or hinges, which allows it to be disassembled for a time when it will not be used.
• Folding. Original models of mobile barbecues made of metal, which are very convenient to store right in the trunk of a car in case of a sudden trip to nature. They are suitcases, inside of which skewers and legs of a folding metal structure can be folded.

Each of the modifications has both positive aspects and disadvantages. Making a metal brazier with your own hands, you take responsibility for its design and operation. And it plays into your hands.

Having decided on this crucial step, you can plan to have a smokehouse or barbecue grill.

Some projects also include a cover in the overall design of the barbecue. Having covered the barbecue grill, you can achieve the fastest preparation of your dish and be sure that all the most valuable and useful properties and vitamins will be preserved in it.

In order for the correct air circulation to occur inside the metal box of the barbecue, it is better to make the slots, called the blower, at the bottom of the sidewalls of the structure. Special holes with a diameter of 10-12 mm are made in the bottom so that the oxygen entering these holes burns out, thereby enriching the meat over the fire.

For the legs of barbecues, sometimes metal rods or even pipes are easily used. The main thing is to properly cut, weld or fasten to the main structure.

Craftsmen make metal barbecues practically out of thin air.

So, there are options from a barrel, a gas cylinder and even from the drum of an automatic washing machine.

Drawings and dimensions

Before starting the production process, it is worth deciding on the model, dimensions, material. The next step will be to create a small but correct project plan, in which you need to display all the nuances and necessary numbers. On the sketch, you need to schematically depict the future structure.

Consider the main components and tools that you need to work.

• A sheet of metal or pieces of it. The thickness of the material, according to the recommendations of professionals, ranges from 3 to 5-7 mm. Of course, the higher this indicator, the longer the service life of the metal structure itself will be. It is convenient in this case to manufacture a prefabricated structure, when the bottom can be made denser and the walls thinner.
• Metal corners or shaped pipes. The first ones are suitable both for the device of the legs of the barbecue, and for strengthening the thin-walled sides of the box. The pipes are only suitable for creating two pairs of legs on which the entire structure will stand.

• Grinder with discs for metal.
• Drill for drilling ventilation holes or mounting holes.
• Welding machine, if you decide to make a stationary grill from one or more sheets of metal.

The main dimensions of a standard stationary metal barbecue are shown in the diagram. But in order to make your measurements, you need to understand why such numbers were chosen. The width of the box is always focused on the length of the skewers minus 8-10 cm.On average, this will be somewhere around 30 cm.

The length depends on the number of skewers that will be simultaneously used in the preparation of kebabs. Here, the distance from one semi-finished product to another is also taken into account, because they should not fit snugly to each other. So, the figure is taken as a basis - 10 cm per one skewered skewer.

The depth of the metal box of the barbecue is calculated clearly and has parameters of 20-25 cm. This distance is enough to fry the meat, but not burn it. If the depth is made more than 25 cm, fuel consumption and barbecue time will increase.

There are also original mini-models, all sizes of which will have to be cut, depending on the reduction of the layout itself.

They usually have short legs and are located close to the ground. But even such designs look beautiful and practical thanks to a systematic and careful approach to manufacturing and assembly.

Step-by-step instructions for making a barbecue

It is worth understanding the step-by-step process of creating stationary metal barbecues with your own hands.

The first step is markup. On a solid sheet of metal, we draw a silhouette of the future structure in a disassembled state. You should have a cross.

At the second stage, we cut out the drawn figure with the help of the grinder. Next, you need to bend all sides and weld them together. The box is ready.

Then we drill holes in the bottom for air and cut the ashlar in the walls of the box. It is also important to observe a certain system here. The holes must be at approximately the same distance from each other and from the edges of the box. Approximately 60 mm per row.

Considering that the holes are staggered, the distance from the bottom to the top is only 30 mm. This is necessary so that oxygen enters the brazier evenly.

The next step is to cut the grooves for a stable fixation of the skewers on the grill. These "teeth" are located in the upper side of the long sides of the structure. The manufacture and fastening of the legs is planned to be done last.

The stationary metal brazier is ready. You can attach additional handles to it (for ease of movement from place to place), hooks, grates and even wheels for transportation.

You can make a collapsible iron grill for a summer residence yourself.

All work is carried out in four stages.

1. Marking and cutting out the walls and bottom. All elements must be drawn taking into account the allowance for bending seams.
2. We make blowers and air ducts in the walls and bottom.
3. On the allowances left when cutting the elements, holes are made for attaching them to each other.
4. The legs will also be attached without welding. A metal corner is suitable here, which will be screwed to the box with refractory screws or self-tapping screws. It would also be a great idea to use pipes on which you need to make a thread, and weld the bolts to the structure and screw the tube-legs into them.

Homemade collapsible iron brazier can be used for its intended purpose immediately after the completion of all work.

After cooking, it can be easily folded up and stowed away in a shed or garage. It won't take up much space and won't get in the way.

The travel case is also easy to make at home. To do this, you need to make a drawing on a metal sheet, where 4 cm is added to each side. Holes are made on the long sides. The bottom and walls are held together by door canopies. Bolts are welded to the bottom for attaching the legs. We complement the design with a hook and loop so that the brazier itself does not decompose. We weld a handle to the side to comfortably carry a metal "suitcase", even if you travel to nature by public transport.

Making an original shashlik maker from scrap materials is as easy as shelling pears. The most popular projects today are recognized as a brazier from a metal barrel, from a gas cylinder and a drum of a washing machine.

The barrel design can combine two functions at once: a barbecue and a smokehouse.

There are at least three ways to make it. At the first, the barrel is placed on its side, its upper part is cut out, leaving the ends intact. The cut-out cover is attached to the main body of the future barbecue with ordinary door canopies. Legs are welded to the ends of the barrel, for example, metal rods. At the cut line of the upper part, the welding machine attaches corners, on which notches are made to fix the skewers.

The second option for trimming the barrel is to split it in two. Putting the base of the barbecue on a flat surface, we make a vertical cut from the top end to the bottom. The percentage of parts can be different: from 30/70 to 50/50. But the bottom must be greater than or equal to the top. Further, the whole process is identical.

Making the perfect smoker is also easy. But this will require two barrels. One will become the base for the smokehouse, inside which a fire will be made. The second will be cut into two parts horizontally and will become the smoking unit itself. Sawdust must be placed on the bottom of this barrel. The lid must be in the closed position throughout the entire process.

Making a metal barbecue from a used gas cylinder is schematically very similar to the same process for a barrel.

The main fact that you should pay attention to is the preparation of the used container for work.

The cylinder must be at least 50 liters in volume so that the brazier turns out to be of good quality. The next step is to clean the container from gas residues.

To do this, you need to do three steps.

1. release the remaining gas through the valve and turn the cylinder upside down;
2. moisten the valve with soapy water, if bubbles or a corresponding smell appear, the gas has not yet escaped, you need to wait;
3. rinse the empty container.

In order to carry out the third step as safely as possible, it is recommended to perform this procedure with an assistant.

First of all, while one is sawing off the tap with a grinder, the other periodically pours water over the cut point so that sparks do not get inside and do not react with the remnants of the gas substance on the walls of the cylinder.

A hose is inserted into the resulting hole, from which water is supplied under good pressure. While the liquid flows inside, the cylinder is periodically shaken in order to thoroughly wash all the walls. Pour in a full container and leave for several days. After the allotted time, the water is drained, but remember that this is already poison. To remove the pungent smell of gas from the cylinder, it is burned inside before starting to make a barbecue from it. Further manipulations look and are performed in the same way as in the case of a metal barrel.

The original designs of barbecues are obtained from old cars. Using the hood and the front of the old vehicle, you can get an excellent heat-resistant and unusual brazier with a lid.

The simplest is considered to be a barbecue made from improvised means.

The fastest and most durable in this category is the automatic drum brazier. The average processing time is 10-15 minutes. The main condition is to find a drum. You can use it completely, or you can cut off the unnecessary part if you think it is too high. As for the support, the convenience of this option lies in the fact that it can be placed directly on the ground, bricks or stones. And you can make legs specially for him from reinforcement rods. Both options are noteworthy. Pick it up individually for yourself.

It is impossible to do with just assembling the constituent parts of a metal barbecue. There are a number of features in the operation of this device that must be adopted and implemented to improve its functional qualities and performance.

After all the manufacturing work is over, it is necessary to clean the finished grill from dirt and rust. To remove the latter, use a grinder or drill with a special attachment.

The inner walls of the barbecue do not need to be cleaned of carbon deposits during operation. It is believed that this is what gives kebabs a special flavor and "health".

It takes place in two stages:

1. degreasing the surface;
2. keeping the elements of the barbecue in a caustic soda solution for about an hour and a half.

Such processing will not only provide a special heat-resistant film, but also protect against metal corrosion for the entire period of operation of the device.

If wooden parts are used in the overall structure, special attention should be paid to their treatment with various antiseptic, moisture-resistant and heat-repellent agents.

The place where the brazier is planned to be located must be freed from dry grass, branches or other flammable objects in advance and a container with sand must be installed nearby, which, in the event of a fire, will be extinguished. So that the pungent smoke from the fire does not interfere with cooking and enjoying nature, you can independently build a hood for a metal barbecue. It is made from the same material as a device for preparing food in nature. It differs from standard barbecue structures installed indoors in that it looks like a cut pipe. The area of ​​the hood of the hood is usually equal to the area of ​​the barbecue itself. This minimizes the emission of smoke outside the cooking area as much as possible. The hood dome is welded to the barbecue body. It is also important to take into account the mass of the structure so that everything together stands stable.

Beautiful examples of barbecues

The original stationary brazier made of metal, made with forging elements. In this case, the forged parts represent a table-stand for a brazier. There is a place under the table for preparing firewood or coal, so as not to run far behind them. Such a grill will not be easy, but quite mobile. That is, it will not be difficult to rearrange it in a convenient place or put it in a shed for the winter.

A metal brazier with a roof allows you to cook meals over a fire, even in bad weather. If you don't have a shed or a gazebo in your yard, but you want meat or vegetables fried over a fire, this option is an excellent solution. In addition, the design is equipped with a stand for installing a cauldron and also a convenient place for placing fuel.

Unusual models are also found among stationary barbecues. Two large wheels are very successfully attached to the legs of this design. Simulating a garden wheelbarrow, the device easily moves around your site and stays firmly and stable where you need it.

This configuration of metal braziers in the shape of a boot is quite common. It combines a barbecue maker, a barbecue maker and even the possibility of cooking meat on a spit. The convenient grid table allows you to optimally arrange all the necessary tools and ingredients at hand.

Folding metal brazier when packed resembles a suitcase. This allows you to take it with you wherever and whenever you want. If necessary, skewers and other necessary little things can be folded inside. The only drawback of this design is the height. It is as compact as possible, and therefore you will have to cook on it only in a sitting position.

Another example of a suitcase barbecue, which is already equipped with legs. These additional parts are conveniently folded inside the box, which is closed with a special fastener so that nothing falls apart. The photo also shows other models of folding braziers, which are also compact in size and easy to use.

A spacious stationary barbecue made of a sheet of metal with the addition of forged patterns. It is also equipped with a device for cooking food in a cauldron, has a convenient side-table mini-table and a place for firewood or dishes under the box itself.

An original way to install an exhaust pipe over the barbecue. Suitable for those who do not want to fix the barbecue in one place and install a bulky exhaust structure in the gazebo or on the veranda. All the nuances have already been taken into account. Some manufacturers even offer benches and chairs in the same style.

A fabulous brazier in the form of a carriage with a roof will impress even the most skeptical buyer. However, the price of such a forged model may not be the most pleasant value. Of the features of this design, it is possible to note the presence of a lid on the barbecue.

The original hearth is obtained from the front of the car. This allows you not only to surprise your guests and get a convenient device for cooking on fire. Thanks to this non-standard approach, you also get rid of an unnecessary vehicle that only took up space.

A chic forged brazier in the form of a caravan, equipped with a roof and a chimney, will become a true decoration of your site. The design is bulky, but it allows you to cook directly for a large company both on skewers and on a barbecue net.

We design the right barbecue grill together with FORUMHOUSE users

For summer cottages and country houses, the barbecue has long become an almost indispensable element. There is nothing better than rest from the labors of the righteous in the fresh air, with a barbecue in a pleasant company. But only the right grill guarantees a good kebab and other charcoal dishes. Together with FORUMHOUSE users, we will figure out how to choose the perfect grill.

The market today offers a huge number of outdoor picnic facilities - from portable collapsible to solid wrought-iron and stationary barbecue complexes. Such products cost a lot of money, but it is not a fact that they will delight the owners with ease of use and a long service life. Many members of the forum are convinced that a good device for preparing a barbecue for your needs is not difficult to do on your own. The main thing is to observe several important rules, sizes and parameters, such as the height of the barbecue, the width of the walls, the distance between the skewers, etc.

Brazier, correct depth.

The brazier is the correct size.

The "correct" installation should be ergonomic, that is, convenient and safe to maintain, consume a minimum of fuel and not require any "waving" with plywood and other unnecessary manipulations.

Choosing a barbecue is not an easy task, we must take into account the material, size, design. The thin steel from which the so-called "travel" collapsible devices are made is perhaps the worst material. Structures made of it are flimsy and unstable, they do not hold heat well. Above such a unit, you will have to constantly wave a "fan", fanning the coals - from this, the kebab on the skewers is charred from below, and burns from above. You can get used to it, but by this time the brazier itself may burn out: thin sheet steel simply will not withstand regular use. Therefore, if on occasion it was necessary to use the "marching" option, it is better to cook the coals separately in a kindled fire, and then pour them into the firebox.

For many summer residents, collapsible structures are attracted by the ability to remove the device for safety at the end of the season. In this case, you need to choose a simple and reliable system of assembly and disassembly, without loops and clamps for skewers, which quickly fail.
Ideal brazier: steel thickness 3-5 mm.

A competent metal unit for a summer residence, according to experienced FORUMHOUSE users, should have a wall thickness of at least three to five millimeters.

Welded44:

- Everything ideal is simple. The thickness of the steel for the barbecue is 3-4 mm, the length of the walls is 600 mm, the width is 350 mm, the height of the wall of the barbecue is 150 mm, no pull-out shelves for ash. Trim the steel on top, along the entire length with a 20 * 20 profile, removable legs - from a 30 * 30 profile. This is a base on which it is easy to put a roof, firewood, spit racks, side shelves.

The optimal distance between skewers on the grill

Recesses for skewers are best done in the form of vertical slots for the possibility of turning the skewer 90 degrees, the forum member advises Kuznecs... The distance between the skewers on the grill is 70 mm. It is advisable to paint the device itself with heat-resistant paint for better appearance and protection against corrosion.

Many are worried about the slots for the barbecue, at what distance from the coals they should be. In this case, the dimensions do not matter: the holes in the side walls, which are often found in purchased devices, are considered by many members of the forum to be meaningless and even harmful. Because of them, meat on skewers is fried unevenly, and an additional flow of air from below will provoke the appearance of a flame. In a firebox of optimal depth without slots, the coals will smolder evenly and for a long time due to the flow of air from above. As an option, to accelerate the ignition of coal from below, a blower is sometimes provided, which is closed by flaps. During frying, the flaps are tightly closed - the finished coal is not blown up by the wind and burns evenly.

What should be the optimal height of the walls of the barbecue

The height of the barbecue wall is the value that raises the most questions. Most users agree that the height of the barbecue barbecue should be quite large: the effective minimum that allows you to cook a good barbecue and save fuel is 13-14 centimeters. These are the optimal sizes, and it is recommended to choose them. With a wall height of 18-20 centimeters, too much coal will be needed, otherwise the shish kebab will turn out to be "dried".

Summer resident I,
Moscow:

- The ideal or close to it distance from coals to meat on skewers is 11-13 cm.That is, the net height of the firebox is 15 cm.The sides will narrow correctly to the bottom, and expand upward: the consumption of firewood or coal is less, and for cooking it is hot enough.

User Alex286 made the bottom of his device adjustable in height: initially - 14 centimeters, but you can raise it by reducing the depth of the firebox to 8 centimeters. The height of the barbecue grill should be universal, because such versatility allows you to successfully cook different products on charcoal: not only meat, but also fish, vegetables, etc.

Alex286:

- Plates of 2 mm are welded to the bottom on both sides, and handles from a square of 10 mm are welded to them. In the lower position, the handles lie on the sides of the brazier. Hooks are welded in the middle of the plates. If it is necessary to increase the cooking temperature by reducing the depth of the firebox, lift the bottom up by the handles and cling to the sides of the brazier with these hooks.

The optimal height of the barbecue grill.

To get a delicious kebab, it is not enough to choose just a box with metal sides. A real owner strives to be not only reliable, but also as comfortable and versatile as possible. Forum user Vkokorin I was looking for one among the purchased products for a long time, but in the end I could not find anything of my choice and made a transformer of my own design - with folding grates, lids and shelves. The tests passed for a solid "five"!

Brazier. Distance between skewers

Transformer advantages:

* Folding lattices. When they are above the firebox, it is convenient to cook on them: put a cast-iron frying pan, a pot, etc. In the unfolded state, the grates become comfortable tables on the sides of the barbecue.

* Removable cast iron grill under.

* Removable covers have multiple purposes. Above - so that the water is not drawn into the furnace, there are no holes in it, and there is nowhere for the water to drain. Bottom - like a shelf. And if you put them on the reclined grates, you get two tables.

Vkokorin:

- Lattice hinges - pipe sections with a diameter slightly larger than the fittings. They are welded first to the finished lattice, then a piece of reinforcement is threaded through them and welded to the barbecue. The depth of the firebox is sufficient for cooking in a cauldron placed on the top of the grate.

Many owners, however, believe that a metal device of even the most successful design is still inferior in reliability, durability and convenience to a stationary unit. Portable barbecues are indispensable for outdoor trips, but they tend to rust, lose their shape, which affects its useful qualities. Another thing is a solid brick structure.

Brazier. Board height.

Stone oven

A brick brazier or a stone oven on the site is ideal for preparing a wide variety of dishes, and is a small architectural form that can perfectly decorate the landscape. But the costs of making such a capital hearth will be more significant.

But a simple construction of a fireclay brick brazier is easy and inexpensive to build, but it will last a long time and will be much more economical to use fuel than steel. And you don't even have to put bricks in the mortar.

Such a unit, with careful use, will last fifteen years, says the forum member JimDaddy .

JimDaddy:

- The bottom is a brick flat. Walls, first row - brick flat, second row - brick on the edge. It turns out a height of 18 cm, which is close to ideal. Gradually, the side of the brick, looking at the fire, will crumble, such bricks can be moved to the bottom, and whole bricks from the bottom to the walls. Such bulkheads will not occur more often than once every three years. Cover the firebox with a sheet of iron, press the sheet with a brick.

Forum user queser invented and implemented the construction of a collapsible mobile "Lego barbecue" made of bricks. As the author assures, his unit is "scalable" in size, which can be selected depending on the company's appetite, free space, budget, etc., easily assembled and disassembled, saves firewood.

As you can see from the diagram on which all sizes are indicated, the design is simple, like everything ingenious. According to its creator, the "constructor" easily fits into the trunk of a car, does not require careful handling (it will calmly survive a dozen winters in the open air), any damaged element can be easily replaced. And if you build a heat-absorbing lid for the "Lego-brazier", then the possibilities of cooking become comparable to a Russian stove or a tandoor.

If you add a little imagination to the skillful hands, material, correct size and tool, your unit will become a real decoration of the site. Here is a piece of art built by the forum member VZenev. Its dragon cannot be denied functionality: it is a brazier, a grill, and a smokehouse at once.

Join the discussion and various designs. Find out which paint is best to use to join the design and construction of stone stoves and barbecues. Watch our video with a detailed description of the construction barbecue complex.