Regarding the end of the summer season, a proposal was received by everyone to gather for a barbecue. The idea is tempting, but the old charred barbecue was no longer pleasing. Stores offer a wide selection of barbecue equipment and similar delicacies for every taste. But I think it’s indecent for the master to go and buy such equipment, and there were few days left until the scheduled meeting.
On occasion, an old and long-used wheel disk from a truck catches my eye, which served as a “temporary” stand for several years.
Measure the size of the disk. The wall thickness is 4 mm, which already gives rise to reliable and long-term service. Disc diameter 400 mm, height 180 mm. Considering the size of the disk close to optimal, you can start the production of brazier.
The use of such a disk will make it possible to make a barbecue in his yard in a short time, with minimal investment of money and effort.
In addition to the disk, pieces of reinforcing bars, a tray for barbecue (a finished structure suitable in size or a sheet of metal 1 ... 2 mm thick), a welding machine and a "grinder" will be required.
1. We will leave holes in the disk for supplying air to the combustion zone. But the size of the holes is reduced to save coal. To do this, we weld, from the outside, a kind of lattice of thick reinforcing bars or other suitable thick-walled steel parts. For the convenience of working with the brazier, we raise it to a height of 500 ... 700 mm, using four legs from a reinforcing bar with a diameter of 20 mm, welded at the bottom to the inside of the disk.
2. To collect small coals and ash falling from the brazier and to ensure its stable cooking position (that is, to ensure safety and to prevent burns or fire from spilled coal), the base from an old washing machine was used. The base has along the perimeter of the sides 10 mm high and is made of a sheet 1.5 mm thick. We align the welded legs of the barbecue (by bending or cutting) along the bottom of the base, excluding the rolling of the product. We verify the upper edge of the disk according to the horizontal level. In the absence of a finished pallet, we will produce it from a metal sheet of suitable sizes. The edges along the perimeter are obtained by flexible or welding small squares.
3. Flush with the top edge of the disk, we weld two reinforcing bars with a diameter of 20 mm, for installing auxiliary and kitchen equipment on them (various lattices, skewers, coasters, dishes). See photo.
4. The brazier is ready.We install the brazier on the base, prepare coals and skewered products, and you can enjoy the preparation and use of barbecue.
5. Help. By definition, barbecue is an item intended for the preparation of barbecue. It is usually located in the open air and involves the use of heat from burning coals. The brazier has special openings in the lower furnace part. Food is cooked on metal skewers. All heat comes from the lower side and partially from the heated sides. Therefore, for a more even distribution of heat, barbecue has to be fanned.
Barbecue - a roasting pan with a grill at the top, on the bottom of which there are charcoal. On such a grill you can cook meat, fish, poultry, sausages or vegetables. What is the difference between barbecue and barbecue yet? The fact that the barbecue is device without cover. A barbecue can also have a lid and a special flap for regulating air flow and temperature. Heat in this case comes not only from below, or from the sides, but also from above. This feature allows you to get more juicy dishes. By the way, the grill allows you to significantly expand the menu. On it, you can put quite large pieces of meat or, for example, a whole chicken. Fish, seafood, various vegetables and fruits - all this can be cooked on the barbecue.
6. To expand our capabilities, try adding some barbecue features to our barbecue. To do this, we will manufacture and add a removable heat-reflecting cover to the barbecue.
The material for the lid will serve as a laundry tub from a washing machine that cannot be repaired. First, the tank must be removed from the machine and a mesh drum for laundry should be removed from it.
7. Cut off with the help of a “grinder”, the side of the linen tank by about one third (180 mm). We get a light and hard blank of the future cover for barbecue. The tank is made of stainless steel with a thickness of 0.5 ... 0.7 mm. The diameter of the lid is 470 mm. We blunt, for safety in handling, sharp edges and corners of the lid. We wash the lid from dirt.
8. For the free placement of thermally processed products under the lid in the heating zone, we form and weld to the disk a supporting arc from a bar with a diameter of 6 mm. See photo.
The cover support is set 20 mm below the top edge of the disc. This protects against accidental falling of the lid and creates some resistance to the exit of hot air from the grill. Thus, the lid rises above the barbecue by 160 mm, creating a free cooking zone with comprehensive heating.
This arc also serves to carry the barbecue grill (in the cold state).
9. We install a typical culinary grill with products in the heating zone (the dimensions of the grill fit well with the diameter of the barbecue disc). Close the lid. The grill with the products is in the flow of hot air from the coals, the flow is provided (keeping heat) with a small gap between the barbecue and the lid, a window under the handle and a central hole (diameter 50 mm) in the lid. Heat (hot air and infrared radiation reflected from heated metal) comes from all sides. The window in the lid (part of the former window for loading laundry in the washing machine) allows you to freely place the handle of the cooking grate and watch the coals.
10. The proposed design of the barbecue - barbecue has great potential. On the internal supports, you can put various auxiliary equipment - skewers or a typical grill with products, a grill for large products (fish, chicken), a stand for a pot or teapot. Barbecue grill - an opportunity to cook a full dinner in the fresh air. Baked meat, fish or vegetables is a great occasion to get together a large group of friends.
11. We bring the barbecue - barbecue in a salable condition (cleaning, painting, painting) and the design is ready. You can use it.The adjustment of the intake of combustion air and, accordingly, the temperature in the cooking zone is done by opening or closing the windows at the bottom of the structure. In practice, most often I block the central hole in the bottom of the barbecue with a metal disk. For ease of installation and removal, we fix two metal window handles on the lid (in the last photo). To reduce their heating, it is desirable to increase their size (move away from the cover) or supplement with fireproof heat-insulating lining. Otherwise, you have to use kitchen gloves.
Enjoy your meal and have a good rest in the fresh air.