The best barbecue grill. DIY metal grill. Questions about width and length

A metal grill is the easiest to make. Therefore, it is the most common, especially among those people who like to do something with their own hands and constantly relax in the country or in nature.

Kinds

Barbecues made of metal are:

Portable ones can be fully or partially collapsible.

Folding products

The first type is a single structure that can be folded into portable case. These metal barbecues are designed for tourists. Therefore, their features are:

small sizes;
relatively light weight.

Most of the drawings of such barbecues include a roasting pan with dimensions of 45x26x16 cm (LxWxH). For big company it won’t be very suitable, because it will take a very long time to cook the kebab.

Another feature of the correct folding barbecues is the special material. For their production they are used thin fire-resistant stainless steel. At the same time, all the loops are also made from it with your own hands. Thanks to this, the grill turns out to be quite light in weight.

Stainless steel is very easy to clean from soot. Just wipe it with a cloth and it returns to its mirror-like appearance. Therefore, you can put a folding barbecue in your backpack and not worry that something inside will become dirty.

Folding barbecues are also made from sheet metal. They can have the above dimensions, or they can also be larger. The products are a little heavy and therefore suitable for short trips. Such designs are good option in cases where there is very little space in the car.

Collapsible and stationary models

Portable, fully collapsible barbecues can also be folded compactly. However, the compactness will be worse than that of folding ones. After all, the scheme provides for large-sized parts. At the same time, the creators use racks with a height of 1 m. They are much larger than similar elements of a folding barbecue. Thanks to their large size and height, collapsible portable barbecues create great comfort while preparing barbecue.

Partially collapsible models and their sketches provide for the possibility of removing the legs. The roaster is a one-piece structure.

Stationary ones are heavy and can only be carried around the courtyard. They are distinguished by a large number of beautiful decorative elements. Many of them are . Such barbecues have a brazier almost identical to that of collapsible structures. All other elements are beautifully designed and depend on the imagination of the creator. Often such barbecues resemble fairy tale characters, trains, cars and any other objects. Many stationary barbecues built into a frame with a roof.

Ideal model

Its features depend on the shape of the roaster. Each shape has its own optimal size.

The drawing of an ideal classic rectangular metal barbecue has the following features:

Width – 250 mm. This is enough to accommodate 6-8 pieces of meat. With this value, heat from the longitudinal side walls is received by all pieces, including those in the middle. This heat is necessary to form a golden brown crust. If you make the width larger, the middle pieces will have no crust.
Length – about 1 m. It is taken into account that there should be 8-12 cm per skewer. A margin of 5 cm on both sides is also taken into account. It turns out that in a meter-long grill you can place 8 skewers. This is quite enough for an average company. You should not make it longer, because the cook will have to run from one end to the other. It is more convenient to stand in one place.
Height – 200 mm. Optimal height is 150 mm. However, firewood is different and produces its own amount of heat.
Vertical cutouts in the longitudinal side walls. Their length should be 50 mm. This value will allow you to select the height of the skewers depending on the type of firewood. The meat should be 30-70 mm from the coals.
Holes in the bottom. There should be a lot of them. The diameter of each hole should be 10-15 mm. The distance between holes and rows of holes should reach 20-30 mm. Drawings of an ideal barbecue may include a mesh bottom. This option is better because the air flow to the coals increases. The mesh should be made of wire with a diameter greater than 4 mm.
Thickness metal walls - 2 mm, and even better 4-6 mm. This will ensure long term services and creation required heat for cooking barbecue.
The height of the entire structure depends on the height of the cook. In most cases - 1 m.

Read also: Country grill: MM 20, MM 26 and other models

How to make the perfect model

First you need draw your own drawing. In this case, the above rules are observed. The drawing will allow you to determine the dimensions of each side wall. While drawing it, the implementation of the possibility of disassembling the grill is determined. If this is possible, then the length of the side walls should be increased by 2 cm. These additional centimeters will be curved edges. That is, 1 cm of each side that will be adjacent to the posts will need to be bent at an angle of 90°. 1 cm of the lower edge of the sides of any roasting pan also needs to be folded. They do this inside the structure.

According to the drawn up drawing cut the prepared sheet metal And profile pipe or corners. Holes are drilled in the bottom. Slots are made in the longitudinal side walls. If created completely collapsible design two long openings are made in the racks. Their length should be equal to the height of the roasting pan. The imaginary lines that will pass through the openings should form a right angle.

If you create a non-separable barbecue with your own hands, then first weld the sides. Next, the racks are welded to them. You don't have to weld it. This will improve the portability of the design. In this case, each pair of racks must be made in the form of the letter “H”. In this case, the ends of the racks should be 1-2 cm higher than the horizontal partition. For reliable fixation, 4 protruding metal squares with dimensions of 2x2 cm can be welded to the sides of the roaster at the level of the top of the racks. These squares and racks will need to be fastened with hooks in the shape of the letter “P”.

For additional stability, you can make the ends of the posts sharp to drive them into the ground.

Model with a throat

This barbecue resembles big bottle. The design consists of three parts:

Wide cylinder. Its height is 180-200 mm.
A cut cone. Height – 100-150 mm.
Narrow cylinder. It has a height of 100-150 mm.

The lower part has many holes in it. They are not only in the bottom, but also in the side walls. The upper ones are made at a height of 130 mm. The presence of side holes is a very interesting feature. Correct barbecues should not have such holes, since a lot of oxygen reaches the meat through them. It changes the chemical processes in the meat, and the dish turns out not the way it should be.

However, in the case of cooking meat on this grill, this is not the case because so much wood is burned in the brazier that the side holes are blocked by coals. With the gradual smoldering of the coals, the holes will become free, but until this moment the process of cooking the meat is completed. As a result, some of the wood is wasted.

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

Represents 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 by type of design:

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 considered to be firewood, less commonly used charcoal. Solid fuel gives a fragrant smoky flavor that lovers of shish kebab, 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.
Are saved beneficial features products. The dish turns out to be dietary, as it does not require the addition of fats or spices.
Simple and natural way food processing.

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 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 first use, the frying pan must be lubricated. vegetable oil and ignite.
The fire is extinguished with a special hood, since the use of water leads to deformation of the walls.
Don't download any more required quantity fuel.
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 is caused by the user, due to mechanical damage, weather conditions, natural incidents, exposure to aggressive substances.

The warranty does not apply to fasteners, coatings, plastic or wooden elements designs.

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.
Household grills often fail heating elements, 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. Large design folds, but can be used in any form. 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 floor-mounted electrical 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, 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, and 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 considerable usable area with compact dimensions.

The devices are economical - a load of 5 kg of coal lasts for 36 hours.

A barbecue on a summer cottage is the most necessary thing. Will anyone argue? We doubt it. But you need to make the grill correctly: it must have the appropriate dimensions, it must be installed in right place, and the material from which the grill is made is also worth choosing based on the characteristics of your site.
This time we will take a closer look at the dimensions of the barbecue grill.

Optimal parameters and dimensions of barbecue grill

When determining what size your barbecue grill will be, you need to take into account both the requirements for such structures and your wishes. As for the first, the grill should have such dimensions that the frying of meat will occur most in the best possible way. But regarding wishes, here you need to take into account how much space you can allocate for a barbecue, how it will fit into the overall landscape design your summer cottage and so on.

The first parameter that should be considered is the length of the grill. This indicator will affect the amount of kebabs that you can fry at the same time. So, if you are planning parties for large groups, it is better to immediately provide a grill of quite a long length so that you do not have to fry the meat in several batches. It is considered optimal for a large company to have a barbecue length of one meter; this design of the barbecue will allow you to simultaneously place up to ten skewers. Need more? Lengthen the grill, but do not forget to take this into account, add legs, otherwise this grill will not stand properly.

The next parameter that is important when determining the size of a barbecue grill is the width. It is believed that this parameter is constant - it is determined by the length of the skewers, which are usually produced in standard lengths. Thus, in most cases the width of the grill is 30-40 centimeters. This grill will accommodate skewers, on which you can simultaneously place up to 6-8 pieces meat.
Making a wider grill is highly not recommended; its efficiency will decrease due to the fact that the heat will escape into the air.

Third important parameter– this is the depth of the grill. As a standard, the grill has a depth 15 centimeters. This distance is just enough to line the coals and place skewers with meat on top. At the same time, this depth is optimal so that the meat does not burn. No one forbids making the grill deeper, but you need to take into account that with such dimensions the barbecue grill will require more firewood
The fourth parameter will completely depend on you - this is the height of the grill, it is determined by your height: the height of the grill should be such that it is convenient for you to monitor the meat and turn the skewers from time to time.
By the way, as for skewers, the grill should have slots for their placement; it is optimal to place them at a distance from each other - approximately 4-6 centimeters.

Design

It is worth noting that often the size of a barbecue grill is determined by its design, and not just by your wishes. Most simple design for a metal barbecue: it is a box with holes for air. Such a box is installed on special legs - they can be either removable or welded to the box.

The design of a metal barbecue can include not only compartments for firewood, skewers, but also for water or accessories. Depending on the number of compartments in the grill, its dimensions may also vary. Such barbecues may also have their own chimneys to make barbecue preparation more comfortable and convenient (so that smoke does not interfere with the process). In principle, the dimensions of metal barbecues of this type are standard, with the exception of additional compartments. But the sizes of barbecue grills made of stone may vary slightly.

Stationary brick or stone barbecues require a separate area: you must allocate a place on your summer cottage for preparing barbecue and equip it accordingly. The area of such a place will be determined by the size of the barbecue grill. This platform can be lined with stone, filled and compacted with sand, etc. It is not recommended to use wood for the platform, since this material is fire hazardous, and it is not a fact that such a substrate will withstand the weight of a brick barbecue. The dimensions of a brick barbecue are determined by the area of the place where it will be installed. Although parameters such as depth and height are determined in the same way as for metal options.

On the other hand, a stone or brick grill can be laid out in the form of a fireplace or stove, then its external parameters will be determined solely by your idea. Such a structure can be used not only for direct cooking of meat, but also as a fireplace near which you can relax or warm up.
Note that the optimal place for a barbecue, regardless of its type, is to be equipped with a canopy so that you can cook meat even during rain. But this is at your discretion.

And you need to place it where flowers do not grow. You need to sow petunias in a cozy place.

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. Brazier by appearance 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, infrequent visits to Vacation home. 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 mobile model Find out the differences between collapsible and foldable versions. First, a set of individual elements and fasteners. They can easily get lost. And if the fryer is deformed, it is very difficult to connect these parts.

Secondly, all the elements are already fastened to each other. They need to be folded and secured correctly.

Main disadvantage mobile versions– this is a 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 action " oven" 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 low price- its only plus. 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 team, the fryer is designed for larger number 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 ensures 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 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 built-in folding shelf. She will become good defender cooking meat if a flame suddenly flares up 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.
For garden area An apparatus with a canopy is suitable 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 most simple models by design they 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 there is an abundance of various ovens 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.
Eat 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 cooking in an open space 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.

At the dacha you simply need such a thing as a barbecue. It can be said that the whole idea of relaxing with friends and relatives revolves around it. Those who do not have a real barbecue resort to methods for making its substitutes and make homemade designs. The easiest way to make a brazier is to make a brickwork in the shape of a rectangle. Special craftsmen can cook a metal barbecue on their own, having at the same time basic knowledge on its manufacture and assembly, i.e. dimensions of the barbecue grill, drawing. This is what we will talk about.

Types of barbecue devices

There are two main types of barbecues:

In addition, kebab makers are divided into the following categories:

Material for making barbecue

The most popular type of product in terms of the use of material in its manufacture is a metal grill. There are now a large number of types on the market made of iron. This metal is most popular for the following reasons:

it is easy to clean from carbon deposits;
easy to weld;
relatively light weight;
high temperature retention rates.

Of course, you can buy a barbecue in almost any store or order it online, but this cannot be compared with a homemade barbecue, with the process of making it yourself. In this case, wide opportunities for creativity open up for you, and there will be a way out for it when you start making your own version, depending on your goals, tastes and preferences. For some it will be enough a simple barbecue, and someone will want to decorate it decorative elements or come up with an original idea for its design.

Anyone can weld an iron product with a properly drawn up plan if they wish. If there are no conditions for welding metal, then it is worth stocking up on mounting bolts and an electric drill with metal drills for joining the walls of the body of the future product.

Making a barbecue with your own hands

Standard View products very simple in design. You need metal sheets. Their thickness will depend on the purpose of the future barbecue. A thick sheet of iron will last you longer, but will weigh more. Therefore, if you plan to constantly take it with you on hikes, then focus on a thickness of somewhere around 2 mm.

You can use iron rods for the legs. If you intend to use the barbecue on hard surfaces, such as asphalt or paving stones, you can create a wide base at the ends of the legs for greater stability. But it is better to choose an intermediate diameter of the legs, which will be sufficiently stable on the asphalt and stick into the ground without any problems.

Here it is important to maintain an equal height of the legs and install them so that they take on a vertical appearance, otherwise the grill will fall over and warp, which will create inconvenience. As a rule, for such a barbecue It is not recommended to make long legs, since there is a possibility that it will fall. The average depth of the grill will be from 13 to 15 cm.

It is important to do this on the side walls of the case through holes with a diameter of the index finger, retreating four centimeters from the bottom with an interval of 4 cm. This will provide access to oxygen for the burning wood and will not allow the hot coals to go out. To fix the skewers on the body, you can make grooves in the form of grooves.

Besides, you can make a lightweight standard grill, taking supports for it, several corners, mounting bolts and directly metal for the body. You can easily take it on a hike.

Here is a non-separable model, and in order to make such a product, you will need:

grinder with a metal disc;
corners of racks;
welding machine;
steel plates;
fittings

Size of metal products

Immediately before starting work, you need to draw up a drawing. It must indicate all the dimensions of the structural parts, the location of the holes both for ventilation and for skewers.

The height of the sides is a constant value. It is equal to 15 cm, this value is set as optimal for frying meat. If the height of the body walls is higher than 15 cm, the heat will be insufficient to cook meat and more fuel will be required; if the height is less than 13 cm, then the meat will fry on the fire and, as a result, burn. The length of the grill will vary depending on how many skewers you grill at the same time.

When frying shish kebab, the distance between the sticks should be 8 cm. The height of the legs is also selected differently. For portable types it is small, but stationary ones are installed higher. The thickness of the metal for a portable grill is 2 mm, and for non-portable types of grills it is 3 mm or more. To prevent wear on the bottom, you can lay an additional sheet of metal on it.

Step-by-step assembly instructions

The collapsible model will require angles, a steel sheet, welding, an angle grinder, a drill, four supports, a bottom, and mounting bolts. Assembly steps:

Prefabricated types do not require welding. You will need angles, a hacksaw, bolts and nuts, steel sheets, drill and drill bits. The procedure is the same. Make a drawing and cut out a blank for the future design. Side walls and the bottom will be connected using bolts. The walls of the product are joined and fixed with bolts and nuts.

Threads must be applied to the legs in order to subsequently tighten them with nuts to the base, or you can use corners. In this case, you should first make holes on the partitions at the place where the legs will join the body. To strengthen the structure, it is recommended to tighten its walls with longitudinal rods, closer to the base.

Additional attributes

Barbecues of solid designs are characterized by the presence additional elements. They are equipped with various compartments: for cauldrons, skewers, fuel. It happens that a chimney is installed on them. An additional metal grate can be installed at some distance from the bottom to reduce the intensity of the fire. To give the entire structure mobility, wheels are mounted on the bottom, and handles are mounted on the barbecue body.

Alternative views

In addition to the method described above, you can use other available tools to make a homemade barbecue:

They look very nice Forged Products, decorated with various patterns and figures. These types of products must be equipped additional shelves, compartments for firewood, wheels and stands.

Protecting the grill from corrosion

To make your product less susceptible to the destructive effects of heat, it needs to be covered special compounds, which have increased resistance to high temperatures.

Burnishing is widely used to protect metal. The surface of the processed material is degreased. The elements of the product must be kept in caustic soda for about thirty minutes. The proportion to water will be 1:20. Processing temperature - 140 degrees.

It is best to choose stainless steel instead of a regular sheet of metal: this will prevent corrosion and increase the service life of the kebab maker. If you want your picnic equipment to serve you for decades, choose a sufficiently thick barbecue wall. The most effective wall thickness in terms of wear resistance is at least 6 mm.

In order for the design to be of high quality, the following conditions must be met:

accurately produce the dimensions of the future structure;
During processing, the part should be secured to the table using a clamp.

When manufacturing the product, follow all safety regulations: wear safety glasses, gloves and a suit. When a structure is supposed to be welded, this is all the more necessary, since radiation from it without the use of a special suit can provoke various diseases.