To indulge in barbecue, and for some time even a barbecue - our entertainment is very common. Leaving for a picnic, we drop into the trunk a compact metal barbecue, purchased in a store or made in a makeshift manner by the familiar craftsman Petrovich. Or, in general, we resolve the issue on the spot,
building something like a primeval hearth from suitable stones found nearby. But at the cottage or in a country house, where the process of cooking barbecue implies a systemic nature, each of their lovers wants to have something stationary. In addition, a
stationary barbecue made of brick, in addition to its intended purpose, will serve as an important element in the landscape design of the site.
What you need to know before you make a brazier out of brick?
According to a high school physics course, each material has a specific coefficient of thermal expansion (CTE). So, if the KTPs of the used blocks and the solution 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 took so much time and effort is covered with cracks.
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, it is still more reliable than a barbecue made of bricks. Ideally, this should be a red
stove brick. Do not take a refractory refractory - it is intended for objects in which the temperature is constantly maintained, in the case of the barbecue it will quickly become worthless. And for the solution it is better to use special mixtures for stoves and fireplaces, which trade offers in abundance. Do not be lazy to just carefully study what is written on the package - even in small print. Remember the notorious KTR ...
So, you stocked up with material - you can start construction. Before building a brazier out of brick, consider where the smoke will go - the discontent of neighbors can somewhat overshadow the pleasure of eating kebabs. So that the construction does not slip, it is advisable to put it on the foundation. On a marked site, we dig in 1-1.5 bayonets, pour 8-10 cm of small gravel on the bottom and fill it with concrete, not forgetting about the reinforcement. Mandatory waterproofing: plastic film or roofing felt, 2-3 layers. After waiting for complete hardening, we lay one or two (with overlapping seams) rows of bricks - and the foundation is ready.
It’s pointless to give step-by-step instructions for the manufacture of what will be located on this basis, because everyone will still fit the process
individually. We limit ourselves to advice that it is necessary to provide:
- universality (the ability to use skewers and barbecue grills), while it is desirable to provide for height adjustment: 2-3 levels;
- ease of cleaning and removal of ash and coal;
- the presence in close proximity to the frying zone of the working surface, acting as a table.
At least seven rows under and above the coals should be made of kiln bricks; otherwise, you can use finishing.