- Cooking a place for the barbecue
- Which brick? What solution?
- We spread the arched woodpile
- Arrangement of the cooking zone: on a grid or on skewers
- Joining or grouting
- Auxiliary elements
If you are a fan of eating fried meat, you must have thought about arranging a stationary brick grill. We offer instructions, following which you will fold the grill literally over the weekend, and then you can immediately test it, showing all your culinary abilities.
Cooking a place for the barbecue
So that the brickwork does not lose its neatness over the years, the brazier should be located on a rigid monolithic base. For these purposes, a paving slab will be most suitable, you can also use hollow floor slabs and other suitable concrete products..
We will consider a special case of arranging a concrete base for a brazier measuring 2.3×1.6 m. Conventionally, the slab is divided in half lengthwise – one half for a brazier, the other remains as a platform for a convenient approach and cooking. Note that part of the concreting can be replaced with a brick blind area..
To fill the slab, it is necessary to remove a layer of soil on the bayonet of the shovel, having previously marked the area with pegs. At the walls of the resulting pit, you need to install pieces of thin OSB about 30 cm wide and fasten the plates with kerchiefs at the corners. A 15–17 cm layer of crushed stone and sand is poured onto the bottom, the filling is compacted and spilled with water.
The slab must be reinforced with at least one layer of mesh with an 8 mm rod and a cell of no more than 120×120 mm. The embedded element is located with a protective layer of 60 mm from each edge on the spacer plugs. The slab is poured with concrete grade B-15 or stronger, it is optimal if the slab is poured 60–70 mm above the ground level, that is, the total height of the screed is 12–15 cm. It takes about a week to dry, if it is not possible to periodically wet the concrete, cover it foil and slate.
Which brick? What solution?
You must know in advance the dimensions of the stone in order to correctly arrange the order. We suggest using fired clay brick (red) with dimensions LxWxH: 257x123x55 mm. Give preference to solid materials, unless you plan to cover the masonry on top with a fence stone.
It is not recommended to cover the brazier with sandstone, clinker or chopped bricks: in the open air on such a facing, delamination and cracks are likely to appear. Therefore, for masonry, you should sort the brick and select stones without chips and broken corners. Also note that some of the brick will be at high temperatures in the cooking zone. Consequently, fireclay and silicate products are not suitable for this: one is due to potential toxicity, the second is due to physical and mechanical disadvantages..
To prepare the solution, one part of grade 300 cement is used for 3.5 parts of washed quarry sand. But there is also a pitfall here: in some types of bricks, the coefficient of thermal expansion is very different from the characteristics of the solution, which is why cracks may appear in the combustion zone. Therefore, it is recommended to replace the cement with a mixture of chamotte clay in a 1: 1 ratio..
We spread the arched woodpile
Previously, it will not hurt to draw on the screed the contours of the future barbecue – a rectangle of 2126×926 mm. The masonry is laid in half a brick, starting from the back wall – a row of eight bricks with 10 mm seams. The walls are reported from the side – perpendicular rows of three bricks each. Another partition is laid out flush with the fourth brick of the back wall, so the masonry in the plan takes a W-shape.
The laying of the second row starts from the side walls, but in this case the first brick is laid on the back wall, which ensures the dressing between the rows. In the second row, the front ends of the walls are completed with extras – halves of brick cut off by a grinder. The second row ends on the back wall: first 3.5 bricks of the rear wall of the woodpile, then a whole brick of the middle partition across and 3 more bricks of the right compartment. The third row, like every odd one, is laid out in the same way as the first, the fourth and all subsequent even ones – in the same way as the second.
Thus, the masonry is erected up to the thirteenth row inclusive. Now you need to prepare a sheet of drywall or LMDF with dimensions of 130×80 cm.The sheet is rolled up in an arc (the drywall needs to be cut for this) and inserted into the woodpile compartment so that its lower edges are at the seam between the sixth and seventh rows. Thus, the formwork of the arch is formed, from below it must be supported with vertical and oblique strips, which are cut in place.
In the front part of the arch, 7–8 bricks are laid out in a fan, in the lower part the seam between them is a little less than a centimeter and widened with a wedge. The front ends of the bricks are aligned by the rule flush with the walls and the partition. First, the bricks of the arch are fixed with mortar in the back, leveled visually and left to set for an hour. During this time, you need to knock down and press a small formwork shield to the front of the brazier, the top of which comes out flush with the thirteenth row of masonry.
The seams between the stones of the arch must be carefully filled with mortar, tamping it with the edge of a trowel. The deeper part of the arch can be filled with broken brick and mortar. Ultimately, the cement screed is brought out flush with the formwork and the upper row..
Arrangement of the cooking zone: on a grid or on skewers
The fourteenth row of masonry is made like all even ones, with the exception of adding half a brick in the front part. Instead, along the front of the barbecue, the row is closed with four bricks. A cement screed is covered with the same masonry: here three bricks alternate in the second horizontal row, two with half additions in the third, and so on, up to the back wall, that is, the bottom of the furnace is completely covered with bricks.
In the area where the countertop is installed, the complement of the fourteenth row is absent and so the reduction of the right side wall begins. With each new row, its depth will be reduced by half a brick..
The barbecue area is reported by analogy with the lower rows. There are a total of 19 rows in the barbecue, that is, its total height is just over 120 cm.
The front of the barbecue remained open. A row of three bricks is laid flat in it, then a row of two stones with half extensions, on top the masonry is done in a quarter. Two of the same exact rows are laid out at the back wall of the barbecue, forming its second side. The gap between the sides is about 70 cm, that is, both a grill grate and skewers can be used on the grill. The barbecue is also 70 cm wide, that is, it is focused on the simultaneous preparation of six portions of barbecue.
There is a little trick: two rows of masonry in the front wall can be successfully replaced with a steel channel 180 mm. In this case, you can adjust the width of the barbecue for skewers and a grill, and ash removal will also be easier..
Joining or grouting
To make the brazier look a beautiful and complete object, it is recommended to lay the masonry using the fence post technique. You will get uniform joints of the same thickness if you apply the grout on two rods of 10 mm smooth reinforcement.
As a result, the seam will take on a neat semicircular shape, but you can always take the time to decorate if you fill it flush with the brick. First, the masonry can be embroidered one day after the completion of the last row. Secondly, you have the right to leave everything as it is and process the visible surfaces with an emery stone after final drying. In addition to the fact that such a roughing looks good on its own, due to the absence of grooves on the seams, dust will not accumulate, and greasy streaks can be relatively easily eliminated by repeated grinding..
Well, in conclusion, we will mention the various improvised means that simplify the preparation of fried meat. First of all, this is the countertop in the adjacent barbecue compartment. It can be installed on corners fixed with dowels along the inner contour. It is also possible at the construction stage to lay several steel plates under the thirteenth row so that they protrude inward with “tongues” by 40-50 mm. The table top is removable in both cases and can be installed as needed. For stationary installation and all-season use only “liquid stone” is suitable.
Of the other additions to the barbecue, a grate for a woodpile, a trash can with a pedal drive of a lid, a vegetable washer embedded in the tabletop will be very useful. Do not forget to think about a flat “lid” on low legs for the barbecue, so that the sudden rain does not interfere with cooking. Soulful feasts!