How to make a brazier from metal: design options and manufacturing methods. We make a brazier with our own hands: instructions, drawings and photos. Brazier made of metal and brick How to cook a beautiful brazier

1. Varieties of barbecues.
2. What kind of fuel should be used?
3. Fuel consumption.
3. How to light a barbecue with wood and coal.
4. Tools and materials.
5. Outdoor grill from metal.

Brazier- it's a stove open type working on wood and coals. Thanks to this device, you can cook such a tasty and fragrant dish as barbecue. The article will provide information about various models of braziers, the type and consumption of fuel used, methods for igniting firewood, coal, and the manufacture of a classic stove model with different levels of placement of skewers.

Variety of mangals.

The simplest brazier can be made from bricks or stones. With absence stone material a hole is dug in the ground, and branches are laid along the edges to support the skewers. A common brazier design consists of metal sheets interconnected in a box. rectangular shape by welding or detachable fasteners.
Braziers are divided depending on:

- used materials for earthen, stone and metal;
- size for portable (mobile, non-collapsible) and stationary;
- source of energy for solid fuel, electric and gas.

What fuel should be used?
To ensure the intensity of thermal radiation, the purity of the smoke, it is necessary to use the following types of fuel:
1. Dry branches, trunks fruit trees, oak, beech, acacia. Due to the high concentration of carcinogens released during combustion, it is undesirable to use dry material conifers and birches.
2. Charcoal. It is made from birch and oak, apple and cherry. It also sells low quality coal, which is made from pine or aspen. The main difference of a quality product is that it is dense, heavy and has a rich anthracite color (charcoal black with a gray sheen).
3. Coal briquettes. Such a product is obtained from hardwood coal by grinding, mixing with natural starch and pressing into briquettes. Close-packed products have a certain caliber that allows you to accurately determine the fuel consumption for different amounts of cooked meat.

Fuel consumption.

Fuel consumption depends on the weight and type of the product being cooked, the direction and speed of the wind, the ambient temperature, the characteristics of the brazier, the quality of the wood. Since there are many variables that affect the consumption of a tree, let's consider how much fuel is needed for the presented model.

The brazier is placed on the street near the wall, which protects the fire from the wind. The process takes place at a temperature of about 20 degrees Celsius. If this:

- 1 kg of pig meat (barbecue) or fish, then the product will cook for 15 - 20 minutes, and the average fuel consumption for firewood / coal / hardwood briquettes will be 2.5 / 1 / 1 kg;
- 1 kg of chicken legs, then it will take 25 - 35 minutes to cook the dish. while the average fuel consumption will be 3.5 / 1.5 / 1.5 kg.

The data were collected during 12 experiments from May to June.
How to light a barbecue with wood and coal.
Cooking charcoal from firewood in the grill is very simple. It is much more difficult to start a fire after the stove has been exposed to heavy rain. To ignite fuel in a wet barbecue, you can do the following:
1. Prepare dry branches, logs, required quantity to prepare the right amount of food.
2. Place 3-4 prepared logs in one layer on the wet bottom of the brazier.
3. On the resulting wooden base put crumpled, in an arbitrary form, paper and lay thin chips, branches, and then logs of medium thickness on it in the form of a cone.
4. Matches or gas burner set fire to the paper.

5. After the appearance of an intense flame, lay the rest of the cooked wooden material and expect coal to appear.
Ignition of finished coal or briquettes can be done using the following technology:
1. Pour enough fuel out of the bag.
2. When using charcoal, grind it into equal pieces.
3. Moisten the fuel generously and evenly with charcoal lighter. For these purposes, it is desirable to use a paraffin-based product or the head part of moonshine, since these liquids do not emit a specific odor during the combustion process.
4. After 60 - 90 seconds, the treated fuel can be ignited. Exposure to the specified period of time is necessary for the absorption of the product into the wooden base.
5. With a fan, which can be made from thick cardboard, create intense combustion.
6. After the appearance of powerful thermal radiation, food can be placed on the grill.
Tool and materials.
To make a metal barbecue for the street, you will need the following tool and material:
- drill with drills for metal with a diameter of 6, 10, 12 mm;
- a grinder with a cutting wheel;
- wood saw;
- wrenches 10 - 12 mm;
- tape measure and pencil;
- 90 degree angle
- metal sheet measuring 600 X 1015 mm;
- corner 45 X 45 mm, length 120 mm;
- corner 35 X 35 mm - 5900 mm;
- corner 25 X 25 mm - 2100 mm;
- pipe with a section of 3/4 "- 3 m;
- a rod with a diameter of 8 mm and a length of 700 mm - 2 pcs.;
- board 70 X 25 mm - 3.4 m;
- bolt with nut 40 X 6 mm in the amount of 30 pieces;
- self-tapping screw 20 X 3.5 mm - 14 pcs.

Outdoor grill made of metal

The manufacturing process of a multi-level brazier will take place in the following steps:
Stage number 1.
On the prepared materials, mark and cut with a grinder from:
- sheet metal side walls dimensions 660 X 140 mm - 2 pcs., 455 X 140 mm - 2 pcs., 660 X 455 - 1 pc.;
- corner 45 X 45 two stops of the same length;
- corner 35 X 35 four racks for skewers 350 mm each, lower connecting elements for a barbecue 660 mm long - 2 pcs., 455 mm - 2 pcs., and a table 650 mm - 2 pcs., 455 mm - 2 pcs.;
- corner 25 X 25 tie-supports 585 mm - 2 pcs., 455 mm - 2 pcs.;
- pipes 3/4" four legs 750 mm each.
Saw the board into seven bars 420 mm long.
When cutting all parts, it is necessary to take into account the width of the cut, equal to about 2 mm.
Stage number 2.
On racks from the 35 X 35 corner, according to the photo, mark up to get racks with right-sided (2 pcs.) And left-sided (2 pcs.) grooves. Drill holes with a 12 mm drill, and cut grooves for skewers with a grinder.

Stage number 3.
In the two lower connecting elements for the brazier (35 X 35 X 660 mm), cut a groove along the edges from one plank to match the corners 35 X 35 X 455 mm flush.
Stage number 4.
Using bolts, attach the connecting elements to the side walls of the brazier.
Stage number 5.
Attach the bottom to the formed frame with bolts.
Stage number 6.
Mount the racks for skewers to the formed box in the corners so that the grooves are directed along the width of the brazier.

Stage number 7.
Bolts to the extreme part of the bottom, attach the stops.

Stage number 11.
In two wooden blocks cut a groove along the edges to accommodate the fasteners of the tie-supports in it.
Stage number 12.
Install the grooved bars along the edges of the table shelf and secure them with self-tapping screws. Fill and fix the remaining boards of the shelf in such a way that a technical opening is formed in the middle, which contributes to comfortable maintenance of the site.

Stage number 13.
Put the brazier on the table, mark the holes in the middle of the brazier walls at the distance indicated in photos 5 and 14.
Stage number 14.
In the wall of the brazier with dimensions 660 X 140 mm, make holes with a diameter of 6 mm (total 12 pcs.), And in the wall 455 X 140 mm - 10 mm (total 8 pcs.).
portable metal grill assembled and ready for testing.

Any country rest it is impossible to imagine without a barbecue, with the help of coals in it you can cook fish, sausages and meat, which have a unique taste and aroma. The brazier can be equipped with grill grates, and the device itself can be made stationary or compact collapsible, depending on the operating conditions.

Some amateurs supply this device with a device for installing a cauldron, so before you weld your barbecue, you need to determine the conditions for its use. The dimensions, design and thickness of the sheets of the final product depend on this, and we will tell you how to properly make a brazier.

The choice of the design of the brazier, the thickness of the metal, as well as the size of the sheets depends on the place where the brazier is used. Only taking into account all these parameters, you can properly weld the brazier, which will completely suit you. The collapsible and lightweight design is good for car hauling or carrying by hand, but thin sheets, especially at the bottom, will burn through quickly and need to be changed frequently.

Partially collapsible country brazier usually removed for the winter and it can be provided with a removable and light canopy, and thicker metal can be used in the manufacture. In addition, such products are often supplied with grills for frying.

The greatest scope for imagination opens up in the manufacture of stationary braziers, which are welded from thick sheets to avoid rapid burnout, since they are lined with bricks and placed under a permanent canopy. Such products serve not only for frying shish kebab, barbecue or grill, but they are often combined with a cauldron attachment device or combined with a smokehouse.

Thus, braziers are of the following main types:

the brazier is stationary, for it they lay out a brick base, walls and make a large canopy with exhaust pipe, it is made of metal with a thickness of 4 mm or more;
a separate brazier with serving tables, a skewer, a removable grill and a small canopy;
partially collapsible product with removable legs, serving tables and a lid, the design is convenient for storage;
fully collapsible brazier, suitable for transportation and manual transportation, is made of metal no more than 2 mm thick.

It is important to select the thickness of the metal under specific task, since a minimum weight is needed for a collapsible design, and for stationary product More important is durability.

The location of the legs and the material should provide maximum stability, so it is better to make them from pipes or corners, and weld patches from a metal plate at the bottom. The removable canopy is made on the lightest possible frame and is covered with a galvanized sheet or corrugated board, the fasteners of which imply simple fixation and easy dismantling of the structure.

Drawing and optimal dimensions of the barbecue

Before work, it is necessary to prepare the material and determine the dimensions of the structure, based on the place of future installation and operating conditions. In order not to make a mistake with the quantity required material and carry out accurate cutting of blanks, you need to do detailed drawings with exact dimensions and joints of parts.

Having a diagram and a clear plan of action, you can perfectly and accurately mark the metal and fit the elements of the product. After cutting, it is necessary to check the angles, dimensions and clean the joints from dirt, because with careful preparation Cooking such a brazier will be much faster and easier.

It is necessary to determine the optimal dimensions of the product depending on your needs, but the height of the walls is usually chosen from 17 to 25 cm. If you make the height smaller, the meat will burn, and higher walls will require a large number of coals. In addition, centimeter semicircular, triangular or slotted cuts are made along the long walls for better fixation of the skewers in a certain position.

The width of the brazier is determined by the length of the factory-made skewers and grills, but usually it is chosen no more than 35–40 cm, and the length is calculated depending on the number of skewers used simultaneously, plus 5 cm from the left and right walls.

The length of the legs should provide a comfortable height of the brazier along with the walls, and correlate with the growth of the owner, as a rule, the height is about 1 m. All these circumstances, on which the procurement and cutting of metal depends, should be reflected in a detailed and accurate drawing, namely:

length, width and height of the brazier sheets;
height and method of fastening the legs, giving stability to the structure;
the location of handles, holes in the walls, stiffeners and removable elements;
design of serving tables and other service devices and their fastening;
type of canopy and its design features that do not violate the stability of the product;
the location of the intermittent or solid seam.

It is important to make skewers, grills and skewers from food-grade stainless material in order to avoid poisoning and to preserve the aesthetic appearance of dishes.

Various designs of braziers

A wide range of different design solutions poses a difficult choice for any person. Before you start making a brazier with your own hands, you need to try to take into account all the circumstances of its use. A portable brazier must be very compact and lightweight, and canvas bags and even cases are used to move it, and assembly takes place using grooves, protrusions and a small number of fasteners different kind. All this makes assembly and disassembly quite fast and convenient. When transported by car, the number of collapsible elements can be reduced, and the structure can be made heavier due to the thickness of the barbecue metal.

Stationary installations are made for permanent year-round use in the form of a one-piece design and are often combined with smokehouses and attachment points for digesters and cauldrons. Such braziers are located under a permanent canopy with walls and are equipped with a place for eating cooked food. Partially collapsible structures are placed under a permanent or temporary canopy and, as a rule, are removed for the winter.

Such braziers consist of the following parts:

a brazier box welded from metal at least 3 mm thick with approximate dimensions of 25X40X90 cm with holes for free air access;
attachment points, height-adjustable legs with nuts for fixing;
the legs themselves are about 70-80 cm long, ensuring a stable position of the brazier and eliminating the risk of the structure tipping over;
removable serving tables with fasteners;
welded carrying handles and a lid in the size of the box;
removable canopy.

It is important to note that the design of the canopy must ensure the stability of the brazier even under gusts of wind, since tipping over can lead to a fire or serious burns.

The connection of collapsible structures implies the presence of grooves into which the fixing protrusions of the counterparts are inserted and fixed with bolts or studs with nuts. In this case, welding work is limited to welding the hinges and attachment points of the legs of the product, and it is necessary to provide for a minimum presence of gaps in the design in order to ensure fire safety.

Necessary tools and procedure for making a brazier

Responsible work on the manufacture of the brazier begins with the marking and cutting of the material according to the drawings, which must be ready. When cutting, it is necessary to take into account the loss of metal and, accordingly, the departure from the dimensions of the final product, so it is necessary to take into account allowances so that the workpieces are exactly the same in size. In addition, you need to prepare workplace for fixing cut sheets and assembling structural elements. You will also need a certain set of tools and equipment, namely:

welding machine with electrodes or welding wire;
protective mask, leggings and special clothing;
angle grinder (grinder) with a set of cutting and grinding discs;
sandpaper, metal brush and hammer;
drill with a set of drills and an extension cord;
welding magnets with an angle of 90 ° for fixing workpieces;
metal square, ruler and tape measure for marking;
wrenches, fasteners.

It is necessary to work with a serviceable tool and follow the safety regulations when welding work, and cutting the material should be done in protective glasses.

After cutting, it is necessary to align the joints, clean them of burrs and dirt, and also treat with a solvent to eliminate possible traces of oil. After that, we assemble in the following sequence:

before welding, we drill long sheets with two rows of holes in a checkerboard pattern to allow air to enter the combustion zone;
if the thickness of the metal is less than 4 mm, on sheets longer than 50 cm, it is necessary to weld stiffeners from the corner to avoid warping of the metal from temperature fluctuations;
sheets are fixed with special magnets and welded with tack welds;
carrying handles and attachment points for legs, removable tables and a light canopy are welded;
holes are drilled in the attachment points and nuts are welded to fix the removable parts of the structure with the help of bolts, which will ensure the height adjustment of the elements;
the outer side of the product is processed with a grinding wheel, solvent and covered with heat-resistant paint.

Conclusion

We have described an approximate scheme for the correct welding of the brazier with our own hands, and this type of creativity opens up extremely broad horizons for the creative mind. The brazier is not only a way of preparing delicious food, this product is an embodied reflection of the owner's character, expressed in metal. That is, it is, in some way, a subject of special pride and aesthetic perfection.

Such a question, how to cook a brazier for your site, sooner or later confronts every owner of a land plot. Today, an extensive range of large and small factory-made hearths is on sale. Newspapers are full of advertisements for the manufacture of all types of barbecues to order. But quality products are expensive and the available ones are not reliable. Having elementary building knowledge and the ability to handle household tools, you can make a hearth yourself, which will be different refined style, practicality and durability. Consider how to make a barbecue on your own, spending a minimum of effort and money on it.

Before proceeding with the assembly of the brazier, it is necessary to determine its dimensions and materials for manufacturing. Metal grills have the simplest design. They can be easily assembled in a country workshop or in a garage.

Hearths made of metal are divided into the following types:

Stationary. They are firmly anchored to the ground. Typically installed on reinforced concrete foundation. The dimensions of such structures are quite impressive. On them you can not only fry shish kebab, but also cook pilaf, smoke meat and fish.
Portable. They are made in cases where the brazier is used periodically or only in the warm season. Wearable structures weigh a little, even one person can move them. They have regular legs or wheels.
Collapsible. Can be used on and off site. Transportation of collapsible braziers is carried out in a backpack or in a car. A variety of portable foci are folding products. Knowing how to properly weld a folding brazier, you can make a compact and lightweight hearth, which in size and weight does not differ from a small suitcase.

After the final decision on the type of future brazier is made, it is necessary to make drawings with a detailed image of each fragment of the hearth.

The brazier diagram should include the following information:

legs;
frame;
base (bottom);
sides;
grate;
lid.

In order to make the hearth more convenient and functional, you can equip it with a firewood shelf, a small folding or pull-out table. Having welded the brazier with your own hands, you can decorate it with home-made or purchased forged elements.

Tools and materials

In order to make a brazier out of iron, the standard set of tools that are in a private house and in the country is enough.

For work you will need:

welding machine;
Bulgarian;
electric drill;
level;
square;
a hammer;
screwdriver;
file;
core;
roulette
miter box.

If you assemble the brazier without welding, then you must have a set wrenches and pliers for tightening bolts.

To do iron brazier, you will need the following materials:

steel corner 25 mm;
sheet steel 3 mm thick;
fittings;
packaging of electrodes;
sandpaper;
paint brush;
anticorrosive impregnation;
refractory paint;
fixing material (bolts, nuts, rivets).

Do-it-yourself brazier welding can also be carried out from auxiliary materials that are in any household. Consider the options for making various foci at home.

Stationary brazier from hire

Most often, factory-made rolled metal is used to assemble these products. This is due to the fact that the new steel has a clear shape and no wear. It is easy to work with sheet metal and corners even for a novice master.

So, we weld the brazier from rolled metal in the following sequence:

Material preparation. Sheet iron and corner are fired blowtorch. This allows you to completely clean the material from factory grease.
Frame. It is made from a steel corner. Segments 60 cm and 30 cm long are cut from it with a grinder. After adjusting the corners, the workpieces are welded into a solid rectangle. Handles made of bent reinforcement are welded to its ends.
Bottom. The grinder cuts a workpiece with such dimensions that it can be laid on the frame. The sides of the base are processed with a file. Holes with a diameter of 10-12 mm are drilled in the plate in a checkerboard pattern at a distance of 5 cm. The bottom is welded to the frame with a continuous seam.
Sidewalls. From the remnants of a sheet of metal, 2 rectangles sized 20x30 cm and 20x60 cm are cut out. At a distance of 3 cm from the bottom of the sides, holes of 10 mm in diameter are made with an interval of 6-8 cm. After that, the sides are welded to the base and along the edges. Triangular notches for skewers are cut out on the upper part of the sidewalls with a grinder. Optimal depth cuts - 3-4 cm, the distance between them is 10 cm, and from the edges of the hearth - 5 cm.
Lid. It is made from a single piece of sheet steel. The workpiece is applied to the side, a mark is made on it with a core with a margin of 1 cm in all directions, another 3 cm are added for bending. A rectangle is cut out according to the markup. Squares with a side of 3 cm are cut off at its corners. The edges are bent, their side joints are welded together. A handle and stoppers are fixed on the lid for fixing in a raised state.
Grids. They are made of reinforcement so that the rods do not block the holes in the bottom. 4-6 columns 2 cm high are welded to the grate.
Legs. As a rule, they are made from a corner. But expensive rolled metal can be replaced with old ones. water pipes remaining after repair. The advantage of this solution is not only savings. Pipe legs can be made removable by screwing them to the couplings welded to the frame.

The final stage in the manufacture of a steel brazier is its cleaning from soot and rust, priming and painting.

Making a barbecue from a barrel

Such a solution will allow the master to significantly reduce the cost of building materials. The body of the barrel is a finished blank for the body. You just need to cut it, fill it with contents and reassemble it. When choosing a barrel, you need to make sure that it has not previously been used to store petroleum products. Even metal absorbs a specific smell, which is almost impossible to get rid of. To make a hearth, you should stop at a long narrow barrel with a capacity of 100-150 liters. According to its configuration, it is best suited for making a hearth. To avoid a possible explosion of product vapors during cutting and welding, the barrel must be thoroughly washed with warm soapy water. Cutting should be carried out with the plug open to allow the hot air to escape.

The manufacture of a brazier from a barrel is carried out in the following sequence:

The tank is marked. It must be made so that its lower part is 2/3 of the total volume, and the drain hole is on top. According to the markup, metal cutting is carried out. It is best to do this with a grinder. The edges of the halves are cleaned of burrs, sharp corners are rounded with a file.
Legs are welded to the bottom of the hearth. They are made from a corner, plumbing round pipes or rectangular profile pipe. Legs can be straight or curved. It is advisable to fix a shelf on the bottom of the legs. It can store firewood, dishes and other accessories for a picnic.
The place where the grate will be installed is marked. It must be fixed at a distance of 14-16 cm from the sides of the lower part. Small stops are welded along the marks. Measurements are taken, the grate is welded according to the obtained dimensions.
In the bottom of the lower and upper parts of the barrel, holes with a diameter of 8-12 mm are drilled with an interval of 10 cm. You need to make holes in a checkerboard pattern so as not to weaken the structure.
Triangular recesses are cut in the edges of the lower container for laying skewers. Optimal distance between the slots is considered 10 cm.
The lower and upper parts of the barrel are connected using a pair door hinges. The hinges are fastened to the walls of the hearth by welding or bolts. A handle is installed on the lid. A stopper is made from a steel bar to fix the lid in a half-open position.
A chimney is being made. It is used in cases where the brazier is used as a smokehouse. Pipe with bend is screwed to drain hole barrels. After the end of smoking, the pipe is removed, and the hole is plugged with a standard plug.

The final stage in the manufacture of a brazier from a barrel is the cleaning of the metal from rust and soot, the treatment of the product from corrosion and the coating with refractory paint.

Making a folding brazier

The main requirement for a folding hearth is its lightness. If you plan to transport a collapsible hearth in a backpack, then it must be clean. To do this, the raw material for work should be selected stainless steel. This material is resistant to corrosion, easily washed from carbon deposits and fatty deposits. To weld it, you need to correctly set the average power on the device so as not to burn through thin steel.

A portable wearable brazier is made of stainless steel in the following sequence:

Bottom making. It is made of sheet steel in the form of a bowl measuring 40x60 cm with curved edges 40 mm high. Holes with a diameter of 8-10 mm are drilled in the bottom.
Sides cut out. They are attached to the base with small stainless steel door hinges. Triangular cuts up to 20 mm deep are made on the upper edges of the sides.
Legs are made from reinforcement, to which bolts are welded. Nuts are welded at the bottom of the base at the corners.
A cover is made, which is rigidly fixed on the base.

The final stage is the arrangement of the product with carrying handles.

Can be from the most different materials. However, the creation of a brazier with your own hands from metal is rightfully considered the best option. What metal options exist and how to make such a design yourself?

Advantages of metal grills

Why are metal grills so good? A monolithic barbecue oven or its brick version is distinguished by its solidity - in this case, the structure will not need to be removed for the winter, and it looks more reliable, stronger, more durable. In addition, a stone oven can be improved with additional work areas, which will allow not only frying meat, but also baking vegetables, fish, and smoking food. At the same time, the oven will look noble, it will organically fit into the appearance of any site. Is metal worth it?

In most cases, it's definitely worth it. At capital structures It has its advantages, but portability is far from a disadvantage. The metal brazier takes up little space, which is good for modest areas. You can install such a stove even on a cramped terrace or in small gazebo. In addition, even its stationary version can be transported from place to place, albeit with minor inconveniences - and when creating a camping folding version, you can take your barbecue with you to nature, even without a car.

There are other advantages to creating a metal barbecue with your own hands.

The design will be completely fireproof. The materials used are resistant to high temperatures; if the correct drawings were used during the work, indicating the sufficient dimensions of the brazier made of metal, then even an accidental ignition of surrounding objects is unlikely.
Small financial costs. While on bricks, concrete or a natural stone can take a lot of money - at least at the expense of finishing- spending on metal will be scanty.
Ease of operation. All that is needed in order to properly make a barbecue from steel is the initial skills of working with a welding machine. In order to optimize the air flow, you will also need to work with a drill.
Manufacturing speed. Due to the large number of technological breaks, a brazier built of brick or concrete can be used no less than a month later. The metal structure will be ready for operation immediately upon completion of assembly.

The disadvantage may be the lack of aesthetics of a steel furnace. However appearance any brazier depends only on the designer and the skill of the manufacturer. One has only to look at some projects to be sure - and such a design can be turned into a masterpiece.

Design Options

Before starting work, you must select the type of construction, in accordance with which the drawing of the brazier will be drawn up. The choice is made on the basis of a number of characteristics of the furnace:

optimal dimensions;
terms of Use;
location;
operating mode.

There are many designs of braziers made of metal. The most common are such models.

Not a separate type of construction, but a very peculiar option is the manufacture of a brazier from pre-prepared metal containers - read the following articles:

Various steel fixtures can also be used for decoration - for example, the use of forged parts from Zinger sewing machines as a stand is popular.

Making a stationary brazier

It is most convenient to consider the main stages of work using the example of making a simple stationary brazier. There are two of them: drawing up a drawing and designing a furnace. Additionally, you can take into account the decoration (coloring) of the structure and the creation additional elements. How to make a brazier from metal with your own hands?

Need to prepare:

Design

While creating homemade barbecue from metal with your own hands, you can select any size, depending on the characteristics of the operation of the furnace. The main criterion under which the dimensions are selected is the amount of meat fried at a time. Optimal dimensions mangals are like that.

Width - 30 cm. This corresponds to the length of a standard skewer, on which 8 pieces of meat are placed.
The length can be any. It is selected at the rate of 10 cm per skewer.
Depth - 20 cm. This space will be enough for the coals to warm up the meat, but it does not burn.
The total height is selected according to the person's height. It is better not to bend your back during cooking. Usually the height is made from 80 to 120 cm.

Having solved the issue with dimensions, you need to determine how to paint the brazier. The paint will protect the metal from corrosion, while it itself must be resistant to weathering and high temperatures. It should not release toxins when heated. Suitable acrylic heat-resistant paint or silicate varnishes.

Brazier construction

The choice of a thickness of 3 mm is due to the fact that more thin metal will burn out quickly, and a thicker one is a waste of money. The work on creating a box is simple - you need to cut out the walls and bottom in accordance with the drawing, cut holes for air in them and carefully weld the elements to each other.

Thus, the work is carried out as follows.

Details are marked on the blanks and cut out by a grinder.
The best place for air ducts is the side walls. They are drilled at a distance of 20 mm from the bottom edge in increments of 50 mm. Hole diameter - 10–15 mm.
Grooves for skewers are sawn along the upper edge of the side walls. The first is done at a distance of 5 cm from the end, then every 10 cm.
The walls and bottom are welded together. Do perfect seam no need - enough spot welding; additional slots will only add heat to the coals. That is why it is not necessary to be a professional welder.
Legs are welded to the corners of the brazier.

This completes the main structure. Next, you can weld handles to the ends, make a lid, weld fasteners for skewers and pokers, etc. Also, a brazier made of metal is painted: before that, you need to remove the old rust and prime the surface.

Hood for barbecue

It is worth considering separately. It is a truncated pipe through which smoke is effectively removed, in normal conditions not allowing you to cook meat in peace. The hood is usually a metal dome that is either welded to the main structure or suspended from above if the stove is located under a roof.

For the manufacture of this device, the same sheets of metal are used, which are welded in the form of a truncated pyramid, on top of which a short pipe is placed. The area of the base of the hood should slightly exceed the area of \u200b\u200bthe barbecue.

The steel hood is easy to clean and easy to manufacture. So that it does not deteriorate over time, it should be painted with heat-resistant paint.

Features of the manufacture of a collapsible structure

The technology for manufacturing collapsible metal barbecue grills has some nuances. Elements of this design are not welded, but fastened with bolts. The principle of operation is the same.

The walls and bottom are marked and cut out. Along the edges (except the top) a few cm are added to the folds.
Air ducts are made in the walls.
Cuts are made along the fold lines, then the sheets are bent.
Holes are made on the edges for fasteners.
Holes are also made for attaching the legs. Another option is to use thin tubes. In this case, bolts are welded to the corners of the structure, to which the legs will be screwed.

A collapsible brazier with your own hands can be made collapsible only partially - weld the walls, and make the bottom on fasteners. This will make it easier to clean the oven from ash.

How to make a camping version of the barbecue?

A folding brazier with your own hands is done as follows.

When creating a folding brazier, it is better to use 2 mm thick steel to reduce the weight of the structure.

It is difficult to find someone who does not like grilled meat and vegetables. That is why the brazier occupies a leading position among other attributes necessary for outdoor recreation. Modern devices have varied design: they can be either portable metal or stationary made of brick or metal, with a canopy, cover, etc. It all depends on the desire and imagination of the owner. And it is not at all necessary to buy a brazier, because you can make a metal grill with your own hands.

The advantages of a metal grill

The simplest, but at the same time very practical model brazier

The pros and cons of metal barbecues vary depending on which models to consider:

thin-walled – they are mobile, compact and affordable. They are made by stamping parts from the thinnest sheets of metal, which has a beneficial effect on their weight. Most often produce folding versions. However, they are often used not only as a container for coals from a separate fire, but also for lighting and kindling the latter. Therefore, the life of such a brazier can be significantly reduced. The walls quickly burn out, deform and become unusable. In addition, they do not retain heat well, which leads to an unreasonably high consumption of coal;
thick-walled – durable and roomy. Such braziers can serve for years. True, they are not so portable, as they are made of thick sheets of metal, and therefore have a rather large weight.

Varieties

Before proceeding with the manufacture of the brazier, it is necessary to determine its type.

Portable (folding/collapsible)

Compact collapsible brazier can be taken with you even on a hike

Portable braziers are easy to assemble, have a simple and compact design, designed for outdoor picnics. They are of two types: folding and collapsible.

In a portable collapsible brazier, the elements are connected during the assembly process using bolts, pins and other connecting elements. Such models are mobile and compact, but they have one drawback - poor reliability. Making such a brazier with your own hands is quite difficult.
In a portable folding barbecue, the elements do not completely separate, but move or fold. The main disadvantage is the short service life. AT best case enough for one or two seasons.
Currently, such a model as a disposable brazier, which is designed for one use, is very popular. Its definite advantage is low price and light weight.

Stationary

A metal grill with a roof allows you to cook in almost any weather

The stationary brazier has a large number of manufacturing options. Such models can be with or without a roof. The first are self-sufficient. The roof will protect not only the cook, but also the firebox itself from direct sun rays, snow or rain, which will extend the service life. The latter are usually installed where there is already a canopy.

With a smokehouse

In such a grill, you can not only fry, but also smoke meat or fish

A brazier with a smokehouse can be used not only for frying meat or fish, but also for smoking them. To do this, it must be equipped with a dense metal lid, and on the sides with inside shelves should be provided for the installation of the grate.

The principle of smoking in such a barbecue is as follows: thin branches of fruit trees (apple, cherry or plum) are laid on the bottom, and prepared pieces of meat or fish are placed on the installed grate. The brazier is covered with a lid and a fire is made under it. The branches inside from the high temperature begin to smolder, but due to lack of oxygen they do not light up. Thus, meat or fish are simultaneously baked at a high temperature and smoked in the smoke from smoldering fruit branches.

Unlike the rectangular braziers we are used to, American barbecue is often round.

The main difference between a barbecue and a barbecue is that the meat is not fried on skewers, but on a grill. In this case, not only coals can be used, but also open fire. Thus, the sides must be higher than those of the brazier, and fastenings for the grate are necessary on them.

Table: Pros and cons of different types of barbecues

TYPE OF	ADVANTAGES	LIMITATIONS
Portable (thin-walled)	Compactness, ease of assembly, small weight, low price, mobility.	Short service life, deformation and burnout of the main container is possible, they do not retain heat well.
Portable / mobile (thick-walled)	It retains the temperature better, compared to the stationary one, it has a small weight, a long service life, and is resistant to corrosion.	High price.
Disposable	Mobility, light weight, low price.	Cannot be reused.
Stationary	The big sizes of a brazier, small heat emission, the longest term of operation.	There is no possibility to move.
	Allows not only to fry, but also to smoke meat and fish.	Pretty hard to find for sale. Can be made to order or on your own.
	Cooking not only on coals, but also on an open fire.	Quite an expensive device.

Location selection

When choosing a place, you need to consider some important points:

do not place the brazier under trees or near shrubs, as heat can scorch branches;
do not place the device under film or fabric canopies, which can ignite due to heat;
it is advisable to take into account the wind rose so that smoke does not enter the windows of your house or neighbors;
the best option would be a separate area equipped for barbecue, located near the main recreation area.

If the brazier is on the ground, it is advisable to pave the area under it refractory material(stones or paving slabs). In the rainy season, this will allow you to approach the barbecue without interference, and the structure itself will not sink into the ground over time.

So, we smoothly approached the main issue of our conversation. How to make a barbecue with your own hands?

Tools and materials

To make a metal brazier with your own hands, you will need the following tools and materials:

sheet metal(iron or steel);
bolts and other fastening materials;
welding machine;

In the manufacture of a metal brazier, one cannot do without a welding machine

hand drill or electric drill;
grinder with cutting discs for metal;
angle grinder;
pipe or corner (for legs);
tape measure and square for marking;

For the 'pattern' of the metal parts of the brazier, you will need a grinder

angle grinder;
hammer or small sledgehammer;
pipe or corner (for legs);
tape measure and square for marking.

DIY manufacturing technology

The brazier, which we ourselves will make of metal, will be as simple as possible. For a small company, 8-10 skewers with meat are enough, and if the need arises, you can cook another serving.

Skewers should not interfere with each other, but large gaps between them should be avoided so as not to waste heat.

Following these arguments, we calculate the length of the structure. Classic skewer places 5-7 pieces of meat. The depth of the brazier is determined by practical methods. The meat should not be far from the coals, but it should not be placed too close, otherwise it will burn. The distance from the upper edge of the structure to the ground depends on the growth of the cook. Most often it is 75–125 cm.

Drawing

We make a drawing of our barbecue. The diagram may look something like the one shown in the following figure.

Brazier is not a space rocket, so the drawing can be the most primitive

We will use sheet metal with a thickness of 2–3 mm as the material.

So, we mark up the sheet using a square so that there are no distortions:

70x20 cm - 2 pcs. (back and front walls);
70x28 cm - 1 pc. (bottom);
28x20 cm - 2 pcs. (side walls).

We cut the elements with a grinder.

Small slits will help fix the skewer in the right position

Top long side sides, you can make small cuts for a more secure fixation of the skewer in the selected position.

To ensure the flow of oxygen along the sides of the barbecue, a series of holes are made.

To ensure air flow inside the base-box, several holes should be drilled on the front and back panels with a diameter of 10 mm or more in increments of 10-15 cm from each other. Measure 2 cm from the bottom edge of the structure and draw a straight line, marking the places for the cutout.

Welding

For legs, you can use a corner of 20x20 cm or metal pipes with a diameter of at least 20 mm, a length of 60–100 cm (depending on the height of the cook).

If you use tubes, you can make the design collapsible. To do this, you will additionally need 4 bolts with nuts. Bolts are welded to each tube. In all four corners of the bottom of the box, you need to drill a hole with a diameter slightly larger than that of the bolts welded to the support legs. If corners are used, then they can simply be welded to the base.

If you want to add a smoking function to your barbecue, then it will be enough to weld two corners to the inside of its long sides at a height of about 7-10 centimeters from the bottom. You should also make a metal cover by welding small sides to metal base slightly larger than the size of the brazier. For convenience, it is recommended to weld a bracket on top of the lid, which will be used as a handle.

If desired, you can make a canopy or a shelf for firewood or coals, weld handles on the side walls, add a hook for a spade or poker.

The brazier can be not just an 'iron box', but a real multifunctional kitchen

How to care for a barbecue

Yes, the brazier needs care. What is it?

It is impossible to pour hot brazier with water yet (from temperature changes, the metal can be deformed).
Stubborn grease, soot or soot can be easily removed with a sand rag.
Lubricate the grill from time to time vegetable oil applied to a clean rag - this will add shine and at the same time protect the structure from adverse weather conditions.

Unusual barbecue design (video)

In conclusion, we bring to your attention a short video that shows how to make a metal grill using the base from the old sewing machine"Singer" (Singer).

Born in 1977 in Donetsk, Ukraine. Graduated from the Donetsk Polytechnic Institute (now DonSTU) with a degree in Automated Control Systems. Worked in Donetsk steel plant. In 1997 he moved to Moscow, where for 8 years he worked in several construction teams.

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