Originality in a modern design: we build a brazier from stone with our own hands

Peculiarities

The quality of the product depends on the physical properties of the raw material. That is why, when choosing between flexible metal and refractory bricks, the most meticulous consumers prefer the latter material. Its main advantage is considered to be good heat capacity, which contributes to uniform heat treatment of products. And due to the large space for the brazier, it is possible to cook several dishes at the same time.

Good indicators of fire resistance allow you to attach stone structures to residential buildings. Moreover, the probability of fires does not exceed 3%. When installing smoke channels in the thickness of high-strength walls, stationary devices are used in completely enclosed arbors. Unlike prefabricated structures made of 1.5 mm steel, they are characterized by:

• a long period of use in the open air - from 25 to 40 years;
• better resistance to chemical corrosion;
• increased strength;
• great packaging options that simplify cooking outside the home;
• presentable view.

Of the minuses, one can only name the high cost of refractory bricks and the obligatory laying of the foundation for a stone brazier. Such devices will not be able to move around the veranda, and even more so to transport. But if a barbecue oven is needed for long-term use in the country, you should not give up investing in your own comfort.

Video "How to make a barbecue area"

From this video you will learn how to build a barbecue area with your own hands.

What to build from

Fire-resistant products that can withstand up to 1000 ° C are useful in the work. They heat up faster and release heat more slowly, making it possible to prepare a set meal in 20 minutes. Low thermal conductivity ensures safe use of structures near the house, and good density eliminates the need for frequent repairs.

To lay out the basement row, you will need lightweight corundum bricks. They are more resistant to aggressive media than silicate ones. And if we talk exclusively about the accumulation of liquid, this figure is 15%, which is 3 times less than that of hollow materials.

For interior decoration, a building brick is required that exhibits good compressive strength. Facing the barbecue is unthinkable without porcelain stoneware. When laying the foundation, you will need sand, cement of the M-300 brand, boards treated with antiseptics, reinforcing mesh and roofing material for high-quality waterproofing of the base.

With neat laying, stone aggregates do not need decoration. But if it is important for the owners to emphasize the refined style of the building, they should be equipped with homemade installations for better ignition of coals. These are fan-shaped steel products.

Work order

First you need to choose a place for the construction of the object. This can be a plot near the gazebo or a specially equipped area on the terrace. It is desirable that there are no outbuildings and dry trees nearby. The optimum distance from the main building is 7–8 m.

Lovers of a relaxing holiday in the bosom of nature can be advised of the area by the pond. In order for the coals and chips to flare up faster, it is better to build a brazier on a hill, from where it is especially pleasant to admire the beauty of the dacha cooperative. When using it indoors, furniture and household appliances are installed at a distance of 3-4 m from the hearth zone.

From the tools you will need shovels, a chisel, a sledgehammer, a building level and a grinder. If you need to speed up the work - a construction mixer, or better a concrete mixer. A cutaway drawing of the barbecue is made at the design stage of the facility. The image should detail the dimensions and location of each structural element, from supporting parts to metal brackets. The development of the plan involves an analysis of the height and width of the future device.

In the first case, the optimal indicator is 85 cm, and in the second, 35 cm is enough.And in order to have at least a small margin of space, the width of the brazier should not be more than 45 cm.

The foundation

For the device of a simple structure, a base made of natural stone on a concrete base is required. If the estimated height of the barbecue is 100 cm, the foundation will have to be laid at a depth of 1.46 m. ​​The level of soil freezing depends on its composition. For example, when it comes to gravelly soil, this figure often exceeds 2 m. In loamy conditions, it ranges from 0.66 to 1.54 m in different regions of the country. Any deviation from the norm is fraught with swelling of the frozen earth.

To avoid construction mistakes, you need to act in stages:

1. Dig a trench with a diameter of 125 cm.
2. Fill the bottom with gravel and sand.
3. Tamp the contents with a vibrating plate.
4. Pour concrete.
5. Install reinforcement mesh.
6. Prepare a layer of red clay waterproofing.

Further work is possible only after the concrete has completely hardened - after 10 days.

Plinth

The foot on the foundation may contain niches for storing fuel and cutting food. If you plan to use the grill daily, it is better to prefer stationary structures with supports for cauldrons and sinks. Ideally, the height of the base, that is, the distance from the floor to the kitchen surface, corresponds to the height of the owners, and the width does not exceed 40 cm.The length can vary from 90 to 120 cm.The depth is 13 cm.

It is important to lay the first row on a level, using refractory fillers. At the next stage, they proceed to the device of the second. Continuous rows are laid out to the level of the fireplace. The grooves for the grille are the side surfaces of the base / plinth. They are supposed to be poured with insignificant protrusions.

Hearth

As soon as the height of the masonry reaches the ideal level, you can start building the bottom. To do this, you need 3 bricks, which are important to lay strictly in the center of the structure. The gaps between the materials should be filled with gravel crushed stone, and only then the rods and gratings should be installed.

The chips will flare up on a grid with a tripod mounted on the top row of bricks. This will certainly contribute to the different degrees of roasting of meat in any weather. Fuel should be procured from birch or ash wood. Larch is not suitable for these purposes, as it releases essential oils. They give the fish a specific smell. For long burning, briquettes are needed.

Hood

Externally, the device resembles a dome in the form of a prism or hemisphere. It is about 40% larger in size than the main structure. This is essential for the efficient removal of combustion products. The main elements of the hood are a fan and a pipe 1.5 m long. The optimal distance between the top point of a metal product and the ground is 3 m.With lower rates, good traction, and therefore fast cooking, is out of the question.

To prevent fat from settling on the walls of the structure, you need to install a frame with a removable container. A spark arrester at the top of the pipe facilitates better fume extraction.

To make a hood by hand, you need metal sheets 3 mm thick, bolts and corners with a section of 30x30 mm.