To indulge in shish kebab, and for some time now, barbecue - entertainment is very common with us. Leaving for a picnic, we throw into the trunk a compact metal barbecue, purchased in a store or made in a handicraft way by a familiar craftsman "Petrovich". Or we generally solve the issue on the spot,
constructing something like a primitive hearth from suitable stones found nearby. But in the country or in a country house, where the process of cooking barbecue implies a systemic nature, each lover wants to have something stationary. In addition, a stationary brick brazier, in addition to its intended purpose, will serve as a significant element of the landscape design of the site.
What do you need to know before making a brick brazier?
According to a high school physics course, each material has a certain coefficient of thermal expansion (CTE). So, if the KTRs of the blocks used and the mortar with which these blocks are held together are very different - be in trouble. Having melted the brazier, especially in winter, you have a chance to witness how your "handsome" who has taken so much time and effortcracked.
Many people prefer natural stone to brick - it is more stylish and original, with a claim to the European Middle Ages. But the danger in this case increases:
even stones that are completely identical in appearance can be heterogeneous, have different inclusions and, as a result, different coefficients of thermal expansion. Therefore, a brazier made of bricks is still more reliable. Ideally, it should be a red oven brick. Do not take refractory refractory - it is intended for objects in which a high temperature is constantly maintained, but in the case of a barbecue, it will quickly become unusable. And for the solution, it is better to use special mixtures for stoves and fireplaces, which trade offers in abundance. Do not be lazy, just carefully study what is written on the package - even in small print. Remember the notorious KTP…
So, you stocked up on material - you can start building. Before you build a brick brazier, consider where the smoke will go - the dissatisfaction of the neighbors can somewhat overshadow the pleasure of eating barbecue. So that the structure does not sink, it is advisable to put it on the foundation. On the marked area, we dig in on 1-1, 5 bayonets, pour 8-10 cm of fine gravel on the bottom and fill it with concrete, not forgetting about the reinforcement. Mandatory waterproofing: polyethylene film or roofing material, 2-3 layers. After waiting for complete curing, we lay one or two (with overlapping seams) rows of bricks - and the base is ready.
Give detailed step-by-step instructionsmaking what will be located on this basis does not make sense, because everyone will fit into the process anyway
individually. We will limit ourselves to advice on what needs to be provided for:
- versatility (the ability to use both skewers and barbecue grills), while it is desirable to provide for height adjustment: 2 -3 levels;
- convenience of cleaning and removal of ashes and coals;
- presence in close proximity to the frying area of the working surface that acts as a table.
At least seven rows under and above the coals must be oven bricks, otherwise finishing bricks can be used.
