Brazier of brick with their own hands

To indulge in shish kebab, and for some time and barbecue - entertainment is very common here. Leaving for a picnic, we throw in the trunk a compact metal brazier, purchased in a shop or made by handicraft by the familiar craftsman Petrovich. Or, in general, we solve the problem on the spot, Constructing something like a primitive hearth from nearby suitable stones. But at a dacha or in a country house, where the process of cooking shish kebabs implies a systemic character, each of their lover wants to have something stationary. In addition, the stationary brazier made of bricks, in addition to its direct purpose, will serve as an important element of the landscape design of the site.

What you need to know before you make a brazier of bricks?

According to the course of physics of high school, each material has a certain coefficient of thermal expansion (CTE). So, if KTRy used blocks and mortar, which these blocks are fastened, are very different - be troublesome. Melt the brazier, especially in the winter, you have a chance to witness how your so much time and effort "handsome" is covered with cracks.

Many prefer natural stone to a brick - it's more stylish and original, with a claim to the European Middle Ages. But the danger in this case is increased: Even completely identical in appearance, the stones can be heterogeneous, have different blotches and, as a consequence, different coefficients of temperature expansion. Therefore, after all, the brazier is made of bricks. Ideally, it should be red kiln brick. Do not take refractory refractory - it is intended for objects in which the high temperature is constantly maintained, in the case of the barbecue quickly deteriorate. And for a solution it is better to use special mixtures for furnaces and fireplaces, which in abundance offers trade. Do not be lazy only to carefully study what is written on the package - even in small print. Remember the notorious KTR ...

So, you are stocked with material - you can start building. Before you build a brazier of bricks, take into account where the smoke will go - the discontent of neighbors can somewhat overshadow the pleasure of eating shish kebabs. That the design did not sag, it is advisable to put it on the foundation. On the marked site, we dig in 1-1.5 bayonets, pour a small rubble to the bottom of 8-10 cm and fill it with concrete, not forgetting the reinforcement. Required waterproofing: polyethylene film or roofing material, 2-3 layers. After waiting for full hardening, lay one or two (with overlapping seams) a row of bricks - and the base is ready.

It is not worthwhile to give detailed step-by-step instructions on how to manufacture what will be based on this basis, because everyone will still be able to approach the process Individually. We will confine ourselves to the advice that it is necessary to provide:

• Versatility (the possibility of using both skewers and barbecue grills), while it is desirable to provide height adjustment: 2 -3 levels;
• Easy cleaning and removal of ash and coals;
• Presence in the immediate vicinity of the frying zone working surface, which serves as a table.

At least seven rows under and above the coals should be made from baked bricks, otherwise you can use finishing.