For the convenience of preparing kebabs on the bottom of the grill, shells are welded from a pipe about 20 millimeters long. Having scored 4 pins of reinforcement or wire rod into the ground with a diameter of 16 or 18 millimeters and a length of about 1 meter, you can set the brazier to the optimal height of average human height. The pins will go into the shells and now the brazier will not fall.
For better combustion of firewood and air access to coal from the sides of the barbecue, it is necessary to drill holes with a diameter of at least 14 millimeters. A dozen on each side will be enough.
To remove burnt coal and ash from the end of the barbecue, a slot with a size of 100 by 400 millimeters is provided.
Metal swings welded from pipes; can be welded from profile pipes with a minimum cross section of 40 mm / 40 mm.
If the kebab is cooked on skewers, then they are simply placed on the side walls of the barbecue.
If the barbecue is cooked on a barbecue grill, then the standard grill, sold in stores, is installed in a slot made on the side wall. The lattice is supported on one side by a slot, and on the other by a corner welded inside the barbecue.
When the wood is burnt out and the coals are in the right condition for the preparation of the barbecue, then the grill with pieces of meat is installed in the brazier and covered with a lid on top. With its help, the cooking process is significantly reduced in time.
The process of preparing charcoal from firewood begins with the kindling of torches, which are placed under an impromptu pipe. Firewood is loaded on top of this pipe. Due to the air draft, the logs burn faster and turn into the coals necessary for the preparation of the barbecue. All that remains is to move these coals to the place over which the skewers or lattice are located.
Do not paint the metal parts of the barbecue. Even a highly heat-resistant varnish zapon will not withstand the temperature regime of the barbecue.
Once again I want to remind you that the thicker the metal from which the brazier is made, the more your construction will be more durable. But everything is within reason. Three to five millimeters thick is what you need!
If you want to further refine your brazier, you can frame it with boulders on three sides, leaving a space under the brazier in front for firewood or the necessary tools for servicing the brazier.
The sequence of steps for lining the boulders is as follows.
First of all, remove the sod at the location of the barbecue. Prepare a flat area. Pour a layer of sand ten centimeters thick. Tamp.
Lay paving tiles with a pattern and size to your liking.
The next stage - two options are possible.
Option one. Make a formwork under the barbecue, preferably from plywood.
Then install a welded wire mesh with a wire diameter of three millimeters. Fasten everything with knitting wire.
Option Two. No formwork. It is simpler, but its quality is slightly worse. That is, install the same welded mesh, also knit it with a knitting wire. And then overlay this grid with a welded mesh with the smallest cells, which you can buy in the store. Fasten her.
After that, trowel on a grid with a previously prepared cement solution with sand in a ratio of 1 to 3. (1 part of cement and three parts of sand, but not mountain but river). The consistency of the solution should not be creamy, but thicker. I mean, do not pour water!
Now start laying the boulders. Below they should be large, and the higher, the they should become smaller. Then the proportions look better. Even esthete guests will admire your work of art.
For these operations, do not be too lazy to get rubber gloves, otherwise the solution will corrode your hands. And who needs it? Wet rags and brushes made from hard bristles or their substitutes are also useful here. This is not a quick deal. A friend of mine did this for a week. But Zurab Tsereteli rests with his work. This is not the place to be.
Each boulder is coated on all sides with mortar and thoroughly wiped with brushes and wet rags. Otherwise, the stains from the solution will dry out and hide all the charm of the boulders.
Therefore, if you make one wall of the base of the brazier in a day, you’re an editorial! As they used to say - Stakhanovite.
When working with cement mortar, spread a film on paving slabs, which can then be removed along with garbage and mortar residues.
Some owners of summer cottages, after they make a barbecue with all the charms described above, wish to have a canopy over it. And suddenly it rains, how then to cook kebab?
We will not describe in detail how to do the canopy, this is a separate topic, it can still be considered later. As for the barbecue, after the construction of the canopy, smoke can complicate your life. To prevent this from happening, you will have to additionally weld the chimney pipe. Then the smoke will be over the roof of the canopy, not under it.
The inconvenience in this case may consist in the fact that every time you need to throw firewood, you must remove the pipe. To eliminate inconvenience, you can make a hole for laying firewood from the end of the brazier, at the base of the socket of the brazier. But it must be done so that the firewood can fit into it in length. And additionally make a door (damper) so that smoke does not trap through the hole.
How many difficulties at once! To avoid them, you will have to simply toss firewood not through the bell, but from the side of the grill itself, or not to weld a trapezoidal sheet under the index "A" (see the figure).
In addition to the lid and pipe, the grill kit should also include objects such as a poker, scoops, a bucket for the remains of small coals and ashes. I don’t say anything about an ax, tarpaulin gauntlets, you yourself know that without them and logs of wood about forty centimeters long, there is no way to do it.
To chop wood can be very useful trimming log sizes as in the picture.And if you make it from oak, in addition to that, put a hoop on top and bottom so that it does not fall apart from the blows, you will not be priced!
A relative of the chef of one of the capital's restaurants told me that even the meatiest meat for barbecue, if it is marinated for no more than an hour, will become completely edible with slices of kiwi. You can try it! It will turn out, let me know! In any case, enjoy your meal!