For summer cottages And country houses the brazier has long been an almost indispensable element. There is nothing better rest from the labors of the righteous in the fresh air, with a barbecue in a pleasant company. But only the right barbecue guarantees a good barbecue and other dishes on the coals. Let's figure out together with FORUMHOUSE users how to choose the perfect brazier.
The market today offers a huge number of devices for street picnics - from portable collapsible to solid forged and stationary barbecue complexes. Such products cost a lot of money, but it’s not a fact that they will please the owners with ease of use and long term services. good device to prepare a barbecue for your needs is not difficult to do on your own, many members of the forum are convinced. The main thing is to keep a few important rules, dimensions and parameters, such as the height of the brazier, the width of the walls, the distance between the skewers, etc.
Brazier, correct depth.
The brazier is the right size.
The "correct" installation should be ergonomic, that is, convenient and safe to maintain, consume a minimum of fuel and not require any "waving" plywood and other unnecessary manipulations.
Choosing a brazier is not an easy task, we must take into account the material, dimensions, design. The thin steel from which the so-called "camping" collapsible devices are made is perhaps the worst material. The structures made of it are flimsy and unstable, they do not hold heat well. You will have to constantly swing a “fan” over such an aggregate, fanning the coals - from this, the kebab on skewers is charred from below, and burns from above. You can get used to it, but by this time the brazier itself may burn out: thin sheet steel simply cannot withstand regular use. Therefore, if you really had to use the “camping” option on occasion, it is better to cook the coals separately in a kindled fire, and then pour them into the furnace.
Collapsible designs attract many summer residents with the opportunity to remove the device for safety at the end of the season. In this case, you need to choose a simple and reliable assembly-disassembly system, without loops and clips for skewers, which quickly fail. 
Ideal brazier: steel thickness 3-5 mm.
A competent metal unit for giving, according to experienced FORUMHOUSE users, should have a wall thickness of at least three to five millimeters.
Welded44:
Everything perfect is simple. The thickness of the steel for the brazier is 3-4 mm, the length of the walls is 600 mm, the width is 350 mm, the height of the brazier wall is 150 mm, no sliding shelves under the ashes Turn over the steel on top, along the entire length with a profile 20 * 20, removable legs - from a profile 30 * 30. This is a base on which it is easy to put a roof, a firewood shed, racks for a skewer, side shelves.
The optimal distance between the skewers on the grill
It is better to make recesses for skewers in the form of vertical slots so that the skewer can be rotated 90 degrees, the forum member advises Kuznecs. The distance between the skewers on the grill is 70 mm. It is desirable to paint the device itself with heat-resistant paint for a better appearance and protection against corrosion.
Many are worried about the slots for the barbecue, at what distance from the coals they should be. In this case, the dimensions do not matter: the holes in the side walls, which are often found in purchased devices, are considered by many members of the forum to be meaningless and even harmful. Because of them, the meat on skewers is fried unevenly, and an additional flow of air from below will provoke the appearance of a flame. In a furnace of optimal depth without slots, the coals will smolder evenly and for a long time due to the air flow from above. Alternatively, to speed up the ignition of coal from below, sometimes a blower is provided, closed by dampers. At the time of frying, the dampers are tightly closed - the finished coal is not blown by the wind and burns evenly.
What should be the optimal height of the walls of the barbecue
The height of the brazier wall is the value that raises the most questions. Most users agree that the height of the barbecue grill should be quite large: an effective minimum that allows you to cook a good barbecue and save fuel is 13-14 centimeters. These are the optimal sizes, and it is recommended to choose them. With a wall height of 18-20 centimeters, you will need too much coal, otherwise the kebab will turn out to be “dried”.
summer resident I,
Moscow:
- The ideal or close to it distance from coals to meat on skewers is 11-13 cm. That is, the net height of the firebox is 15 cm. Towards the bottom, the sides will taper correctly, and upwards - expand: the consumption of firewood or coals is less, and for cooking heat enough.
User Alex286 I made a height-adjustable bottom for my device: initially - 14 centimeters, but you can raise it by reducing the depth of the firebox to 8 centimeters. The height of the brazier for barbecue should be universal, because such versatility allows you to successfully cook various products on charcoal: not only meat, but also fish, vegetables, etc.
Alex286:
- 2 mm plates are welded to the bottom on both sides, and handles from a 10 mm square are welded to them. In the lower position, the handles lie on the sides of the brazier. Hooks are welded in the middle of the plates. If you need to increase the cooking temperature by reducing the depth of the firebox, raise the bottom by the handles up and hook the sides of the brazier with these hooks.
Optimal Height barbecue grill.
To get a delicious barbecue, it is not enough to choose just a box with metal sides. Real owner strives to be not only reliable, but also to the maximum convenient and multifunctional. forum member Vkokorin for a long time I was looking for one among purchased products, but in the end I could not find anything of my choice and made a transformer of my own design - with folding grilles, covers and shelves. The tests passed on a solid "five"!
Brazier. Distance between skewers
Transformer Advantages:
* Folding bars. When they are above the firebox, it is convenient to cook on them: put cast iron skillet, bowler hat, etc. In the folded state, the grilles become comfortable tables on the sides of the barbecue.
* Removable cast iron grate under.
* Removable covers have multiple uses. From above - so that water does not get into the furnace, because there are no holes in it, and there is nowhere for water to drain. Bottom - like a shelf. And if you put them on the folded bars, you get two tables.
Vkokorin:
- Hinges for gratings - pipe sections with a diameter slightly larger than the fittings. They are first welded to the finished grating, then a piece of reinforcement is threaded into them and welded to the barbecue. The depth of the furnace is sufficient for cooking in a cauldron placed on the grate from above.
Many owners, however, believe that a metal device of even the most successful design is still inferior in reliability, durability and convenience to a stationary unit. Portable barbecues are indispensable for trips to nature, but they began to tend to rust, lose shape, which affects its useful qualities. Another thing is a solid brick structure.
Brazier. Board height.
stone oven
A brick brazier or stone oven on the site is ideal for cooking a variety of dishes, and is a small architectural form that can perfectly decorate the landscape. But the cost of manufacturing such a capital hearth will be more significant.
But it is easy and inexpensive to build a brazier made of fireclay bricks of a simple design, but it will last a long time and will consume fuel much more economically than steel. And it is not even necessary to lay bricks on the mortar.
Such a unit, with careful use, will last fifteen years, the forum member claims. JimDaddy .
JimDaddy:
- The bottom is a flat brick. Walls, first row - brick flat, second row - brick on edge. It turns out a height of 18 cm, which is close to ideal. Gradually, the side of the brick, looking at the fire, will crumble, such bricks can be moved to the bottom, and whole ones from the bottom to the walls. Such bulkheads will be no more than once every three years. Cover the firebox with a sheet of iron, press the sheet with a brick.
forum member queser invented and brought to life the design of a collapsible mobile "Lego-barbecue" made of bricks. As the author assures, his unit "scales" in size, which can be selected depending on the company's appetite, free space, budget, etc., it is easy to assemble and disassemble, saves firewood.
As can be seen from the diagram, on which all sizes are indicated, the design is simple, like everything ingenious. According to its creator, the "constructor" easily fits in the trunk of a car, does not require careful handling (it will easily survive a dozen winters in the open), any damaged element is easy to replace. And if you build a heat-capacitive lid for the “Lego-barbecue”, then the possibilities of cooking become comparable to a Russian stove or tandoor.
If added to skillful hands, material, correct dimensions and tools, and a little imagination - your unit will become a real decoration of the site. Here is a work of art created by forum member VZenev. You can’t deny its dragon its functionality: it’s both a brazier, a grill, and a smokehouse at the same time.
Join the discussion and various designs. Find out which paint is best to use to join the design and construction of stone ovens and barbecues. Watch our video from detailed description construction
Whatever brazier you are going to make on your site, one of the most important questions that you must decide is what will be its size? This will allow you to optimize the manufacturing process and make a product that meets all your expectations and requirements.
When choosing the size of the brazier for barbecue, it is necessary to take into account both personal wishes and objective points. What is meant by this? The dimensions of the product should contribute to its normal operation, correspond to the site allocated for placement, and also harmoniously fit into the design of the site.
Barbecue dimensions for barbecue: drawing, photo
- Length.
The number of skewers that you can put on the grill directly depends on this indicator. So, it is necessary to think about how many guests will visit your "barbecue". The most common size is a meter length, which allows you to place 10 skewers.
- Width.
As for the width of the brazier - usually the figure is constant and is 30 cm. This is due to the binding to the parameters of the skewers. A skewer, on which 6-8 pieces of meat are put on, occupying 25 cm, will fit perfectly. It is better to make the design no wider than the recommended values: a lot of heat from such a brazier simply goes into the air.
- Depth.
Another important parameter is the depth of the brazier. As a rule, it is 15 cm. At the bottom there is an even layer of coals and the distance to the meat is moderate (it will not allow it to burn). You can, of course, make it deeper, but much more firewood will go away. Whatever the design of the product, one parameter directly depends on the convenience of work and is determined by the height of a particular person. We are talking about the height of the skewers above the ground. Holding and turning the skewers must be comfortable, not too high and not too low. This value is measured individually.
Barbecue dimensions for barbecue: drawing, photo, design
The simplest brazier is a metal box with holes along the sides that provide air supply. As a rule, it is installed on welded or removable legs. With the main part unchanged, such a design will differ significantly.
- Metal.
Barbecues made of metal are equipped with shelves for meat and firewood, for water and for various accessories. Pipes are attached to them so that the smoke does not interfere with cooking, and the roof provides protection from the rain. Forged parts are used for finishing, and the products themselves must be cast from cast iron, giving them appearance real works of art.
To protect the brazier from rust, antipyretic paint is used, which gives the entire product a neat appearance. However, if all these options are limited to approximately the same size, then the stone barbecue is a fundamentally new structure.
- Brick.
The development of brick braziers often leads to changes in landscape design. The kebab cooking zone is no longer a curb of the feast zone, but a separate zone that introduces changes both in the planning of the site and in social structure groups gathering at the site. All because landscape design implies the presence of places where small groups of 2-3 people can quietly retire from the whole team.
The barbecue area is another place, purely masculine, where you could not only cook a barbecue, but also smoke, chat and drink a bottle of beer.
As for the meat preparation place itself, it is a solid size hybrid of a kitchen wall and a fireplace, where every detail seems to be provided for convenience - from electric skewers to the ability to wash hands.
The sites are planted with plants and covered with covers, turning into cozy and comfortable gazebos. Given the complexity of the building, it is better to entrust its construction to professionals, experienced masons who have the skill of laying fireplaces and stoves. In this case, it will really become a decoration of your site and a favorite place for barbecue.
Before buying a brazier, it is important to understand its differences from a grill and a barbecue. Therefore, we will consider how to choose a brazier in detail. The brazier in appearance is similar to a rectangular box. There may be ventilation holes on the underside. For its work, wood or coal is usually involved. Meat and vegetables are fried on it. They are strung on skewers.
Barbecue is more complex in terms of design. Often outwardly, it resembles a huge frying pan. Also, it is necessarily equipped with a grate. Its capabilities: frying, stewing, smoking and baking products. You can vary the distance between the food being cooked and the flame, adjust the air flow and temperature during the cooking process. Special shutters help with this.
A grill is often referred to as a barbecue with a lid. Both firewood and coals, as well as gas and electricity, can serve as a source of heating food both in a barbecue and in a grill.
The choice of barbecue, which one - static or mobile?
Mobile versions are good for hiking, fishing, infrequent visits to Vacation home. These models should be compact and lightweight so that they can be easily carried and transported. The devices made of steel - stainless steel have proven themselves well.
When choosing a mobile model, find out the differences between collapsible and folding versions. The first is a set of individual elements and fasteners. They can get lost easily. And if the brazier is deformed, these parts are already very difficult to connect.
Secondly, all the elements are already fastened to each other. They need to be properly folded and secured.
The main disadvantage of mobile versions is significant heat loss during frying. The reasons are the thin walls of the apparatus, the gaps between some parts.
The stationary device is usually chosen by those owners who want to arrange exquisite culinary operations and add an elegant touch to the design of their site.
Usually a stationary model is placed in the garden, in the gazebo or somewhere in the corner of the site where you can comfortably relax.
Such devices are usually characterized by impressive dimensions. To create them, cast iron, brick or stone can be used. Under them, they often arrange a certain foundation. It excludes subsidence of the soil under the influence of such a colossus.
Selection criterion - barbecue material
What the brazier is made of determines the level of its safety and service life, prices and ease of use.
Cast iron
The cast iron model is considered a classic. Its features:
- Fast heating.
- Long heat retention.
- But it introduces odors into the dishes.
- There is an action oven". It is provided with cast walls. This significantly improves the quality of food frying, and reduces the time of this process.
- Attractive look.
- The highest service life is up to 100 years. The reason is that under the influence of heat the device does not crack or deform.
- Powerful resistance to corrosion and moisture.
Cons of cast iron braziers:
- Huge mass.
- An impressive price.
brick modification
It can only be static. Its size is impressive. It has a brazier, stoves and other devices.
Advantages:
- Good quality and long lasting heat retention.
- Resistance to external aggressions.
- Decent aesthetic.
- The design can be combined with other materials: stone, wood and metal.
- Reasonable prices and ease of laying the material.
Stainless steel
A more economical version is considered a model from of stainless steel. But the low price is its only advantage. And the disadvantages are:
- Weak performance.
- Thin walls. Susceptibility to deformation from constant heat. In the apparatus it is necessary to use coals, and not make a flame.
- Poor heat retention. So more fuel is spent, and the cooking process is delayed.
- Weak service life. For a maximum of one season, subject to occasional use.
Questions about the parameters of the barbecue
Material thickness
The service life is directly affected by the thickness of the material - the basis of the brazier. Apparatus made of thin sheet metal burns out pretty fast. But it has a modest mass and is easy to move.
In order for its service life to be as long as possible, there were no deformations from heat, the minimum density of the material should be 3 mm.
Questions about width and length
Here the criterion is simple - the width of the brazier should be slightly inferior to the length of the skewer. Usually it is 30 - 40 cm.
The length of the apparatus is determined on the basis of the planned number of skewers involved.
So, for a team of 3-4 people, cooking meat on eight skewers is enough. The skewers themselves are arranged at a distance of 8-10 cm. A desired length the brazier lies in the range of 65 - 80 cm.
Most modifications have slots. Shampoos can be conveniently placed in them. According to their number, the suitability of a particular brazier for your purposes is revealed.
If you need a model for a large team, the brazier is calculated on more skewers. Correctly select several lattices.
By depth
The amount of coal used and the taste of the kebab itself depend on this parameter. The optimal parameter it is considered - 15-20 cm. Only under this condition is the required distance between the product and the glowing coals obtained. This is about 8-10 cm. This positioning provides an excellent result: juicy, well-done meat with a pleasant crust.
If the depth of the brazier is modest, then the meat is too close to the coals. In this case, a rapid burn-out of the surface is obtained. The meat itself is raw.
If the depth is too deep, large coal reserves will be required to achieve the optimal distance (8-10 cm). Or the meat will be too far from the coals. From this ready meal obtained with low quality.
If you plan to work with a barbecue, the depth of which does not exceed 15-20 cm, you have:
- A lot of fuel will be consumed.
- The process of creating a dish will take much more time.
- The meat will not have the right crust, the juice will flow out of it. Get a dry meat dish.
Openings for ventilation
Many store versions have them. They can be seen on the brazier, or rather in its side walls or bottom. Specialists in the preparation of delicious kebabs believe that these holes are only needed "for a lazy cook." And the temperature of the process should change only with a fan.
The holes on the side do not allow you to control the smoldering of coal - gusts of capricious wind that does not give in to the cook, but only leads to ignition of the coal
Holes do not have a positive effect on food quality. The heat at the side wall will be more powerful than in the middle of the brazier. And the meat pieces in the middle of the skewer will fry worse than those at the ends.
But you should not ignore a device with serious parameters if the side holes are on the upper side. They are more of a decorative component and do not affect the quality of the dish at all.
Advantages of models without such holes (devices with a single bottom):
- The heat inside diverges evenly - this is a guarantee of obtaining a high-quality dish.
- The cook has complete control over the ember.
- There is no risk of burns: it can be obtained if a small piece of coal falls out of the hole.
- If the weather is calm, the dish being prepared can be left unattended for a while. The heat will only slow things down a bit. They can be developed with a fan or poker.
Advantages of devices with a double bottom
- Short ignition period.
- Burning coal is equipped with powerful thermal insulation. This is the merit of the air gap between the two bottoms. So coal burns through more evenly, and fuel consumption is reduced.
- A special box is provided for collecting ashes.
- You can control the coal with a fan and shutters - they open. You can also open the ash pan.
Often a grate is placed on the bottom of the brazier in order to hold pieces of solid fuel. And through the existing holes, the ash will fall into the ash container.
The grating used can be composite or integral. It must maintain the flame, guaranteeing the flow of air (during the combustion stage) and the temperature of the fuel.
In some models there is no grate. There are holes in the top bottom. Ash is removed through them, and air enters the coals
Lid questions
If there is a lid in the brazier, the dynamics of the culinary process increases, and the fragrant smoke permeates the dishes.
Thanks to the lid, you can:
- To smoke meat or fish.
- Create dishes on low heat.
- Keep the finished masterpieces warm for a long time.
In more complex modifications, a thermometer and dampers for draft development are integrated into the covers.
The presence of a folding shelf
In some models, a folding shelf is built in. She will be a good protector of the meat being cooked if a flame suddenly breaks out on the coals. She covers the device when it is not in use.
- Cast iron versions are suitable for regular use. fit and steel models, but the thickness of their material must exceed 3 mm. When buying a large steel modification, you should pay more attention to the double bottom version.
- For outings into nature, where kebabs will be cooked on charcoal, a collapsible steel apparatus is optimal. The thickness of the material is approximately 1 mm. With constant use, the unit will work for 1-2 seasons.
- When you want to integrate the barbecue into the landscape design, where there is a gazebo and furniture, you need a model with forged decorative components.
- An apparatus with a canopy is suitable for the garden area in order to protect the coals from precipitation.
- The presence of wheels is justified when the barbecue is rarely used. They make it easy to move it to storage.
price issue
The price indicator of the brazier is determined by its parameters, the quality of the material and the availability different devices: shelves, covers, etc.
Most simple models By design, they have the following approximate price tags:
- Cast iron versions. Price range: 7000 - 70 000 rubles.
- Camping versions made of thin steel. Price range: 300 - 1500 rubles.
- Mobile versions-diplomats. Range: 1500 - 4000 rubles.
- Static steel apparatus. Material thickness: 1.2 - 1.8 mm. Range: 2000 - 5000 rubles.
- The same models (as in item 4), but the density of the material exceeds 3 mm. Price range: 7,000 - 20,000 rubles.
The most popular brands in this area are: Grillver, Doors, Megagrill, Onyx and Alder Smoke.
Examples of store versions
Today on sale there is an abundance of various stoves for any cauldron. The following are two examples of in-store ovens.
VZ with a chimney
Her details:
- Material - steel.
- Width - 52 cm. Height - 175 cm.
- The wall density is 3 mm.
- Weight - 30 kg.
- The diameter of the chimney pipe is 10 cm. The height of this pipe is 1 m.
- Price - 8200 rubles.
MO-25
Her details:
- Material - stainless steel, cast iron.
- The wall density is 3 mm.
- Height - 205 cm.
- There is hand forging.
- Weight - 50 kg.
- Pipe height - 25 cm.
- External diameter - 44 cm, internal - 37 cm.
- Price - 18500 rubles.
Results
Cast iron cookware for outdoor cooking is not a luxury. Although it is unlikely that manufacturers will sell such goods for next to nothing. It is important to take into account the volume that is really useful in practice, and everything else was considered clearly with examples.
It has long been known that the most favorite folk dish in our country is barbecue. Especially in summertime. It’s hard to say what summer residents are looking forward to more every winter: the opportunity to dig in the ground and admire the first greenery or an occasion to gather in nature with the whole family and friends around a generous table, where the main dish will be shish kebab or meat fried over a fire.
How tasty the barbecue will turn out depends on the quality of the selected meat, on the skill of the barbecue and on the barbecue. The meat should be chosen juicy, tender, preferably the spinal muscles. To prepare it, you can use any marinade. Onion and parsley will suffice. If it is decided to use vinegar for the marinade, then it is better to use alcohol or wine. apple cider vinegar you can spoil all the meat.
Types of barbecues
All devices for cooking barbecue are divided into mobile and stationary. Mobile phones may or may not be collapsible. Collapsible ones are usually purchased for trips to nature. They are easy to pack and transport to a place in the trunk of a car. Whole braziers are usually installed in a certain place in the garden and removed only for the winter. There are designs equipped with wheels so that it is convenient to move them around the site. Stationary braziers can be welded from metal and lined with stones or be completely made of bricks. Such garden ovens can combine a brazier, a stove for a cauldron, a smokehouse and a Russian stove. In addition, in such a complex, a sink and a work table are necessarily provided.
The size of any barbecue should satisfy the main family barbecue. The height should be comfortable in order to constantly turn the skewers. To determine optimal size, you need to bend your arm at the elbow and measure the distance from the ground to the palm. This will be the correct height of the brazier to its upper edge. Standard barbecue height 1 meter. Portable models can be 60-70 cm.
It is believed that in order for the meat on the skewers to be fried evenly, each kebab stick needs from 6 to 10 cm of space between each other. To calculate the length of the brazier, you need to estimate how many guests gather at the table at the same time. The brazier should allow you to fry the entire kebab in two or three steps. Otherwise, the cook may rebel, due to the fact that instead of communicating, he will be chained to the grill. The optimal size of the barbecue is 1 meter. However, a structure longer than one meter also will be inconvenient for a number of reasons:
- You will have to walk along a long brazier, and not fry kebabs while standing in one place;
- A large brazier needs more coals and it is difficult to ensure their uniform burning and the same heat along the entire length.
The width of all barbecues is standard and is 30-40 cm. This is due to the size of the skewers sold, designed for 6-8 pieces of meat, as well as the size of the meat grills, which are sold in large quantities in any tourist department.
The depth of the barbecue structure can be from 20 to 15 cm. The main thing is that the distance from the coal to the meat should be not less than 5 and not more than 10 cm. If the distance is shorter, then the meat will burn on the outside and remain raw on the inside. If the distance is greater, then this will not allow the formation, under the action of high temperature, a crust on the meat, which does not allow the juice to flow out so that the kebab does not turn out dry.
Dimensions of garden stove complexes
If planned construction of a stationary brazier, you need to soberly assess the possibilities and needs:
It is better to equip the oven barbecue, stove under the cauldron and provide a place for a sink and a work table. The space under the barbecue, sink and desktop should not be wasted. Under the first, you can store dry firewood and coals. Under the sink it is comfortable to place a bucket for garbage, and under the desktop you can make an additional shelf for dishes and kitchen utensils by closing this space with doors. Under a single-bowl sink, you need to take at least 60 cm. The desktop will be enough from 60 to 100 cm.
If oven is part of the gazebo, then more space can be allocated under the work surface in order to end up with a full-fledged summer kitchen.
The dimensions of the brazier, made of bricks, must comply with the requirements already described. It can be equipped with an exhaust hood, so that the smoke does not interfere with rest, or it can simply be open, equipped with only a small work desk.
On the Internet, you can find many options for stationary stoves with a detailed order that allows you to lay out a small stove yourself. It is better to entrust the construction of a large complex to professionals who already have experience in the construction of furnaces and can provide recommendations.
Bon appetit
The taste of barbecue to a large extent depends on the marinade. Basically, meat is marinated with vinegar, wine, tomatoes. If the meat is young and tender, onion and parsley will suffice. The taste of barbecue marinated in cherries is very interesting. To do this, the cherry must first be crushed and the meat marinated in the resulting mass for 4-8 hours with salt and pepper. Happy weekend!
Beauty is good, but functionality is more important. But how to make a brazier yourself or order it without miscalculating the size, so as not to be disappointed later? The answer is in our article.
In contact with
An analysis of forums and blogs of experienced craftsmen, as well as the opinions of engineers from major manufacturers, helped us to compile a list of the most common tips regarding technical features self-manufacturing brazier.
Length
For those who want to get by with one run of frying meat, the judgment is logical - the longer the length working surface manga, the better. But at the same time, the possibility of moving the barbecue is limited: the design will be heavy and bulky. Additional, well-fortified legs will be required, otherwise there will be no stability. If the brazier was conceived as stationary, do not forget about the amount of coal that will be required to fill the internal volume of the body and maintain the desired temperature.
Experienced craftsmen advise taking one meter as a basis, and then look to your liking. For someone, the ideal option is 60 cm, while someone is completely satisfied with 80 cm.
Note! Correct custom size calculated by the formula: Хш*S=brazier length. Where Xsh- This required amount skewers simultaneously on the grill, and S is the distance between them. For example, we have 8 skewers, multiply them by the size of the gap between them (from 7 to 10 cm) and get the required length: 8 * 10 = 80 cm. The gap can be less, depending on preferences.
Width
Categorical statements (width 40 or 35 cm) are obviously false. It’s good if you’re lucky and the length of the skewers or grill used is 42 cm, but what if it’s 33? For drawings of the future barbecue, you need to measure the average length of the skewers so that no problems arise in the future.
The most popular width is 30 cm, it will be enough for sure, and the savings in coal will be obvious.
Please note! Usually the skewers are flat, which means that the recesses for mounting on the walls of the brazier should be vertical - for easy rotation by 90 ° . Round slits are inconvenient.
Height
Many spears have been broken about the depth of the brazier. A height of four dozen centimeters will entail a large consumption of coals and increase the cooking time. There is an increased risk that the outside of the meat will be cooked, but the inside will remain raw. The optimal distance from the heat source to the kebabs is 7-10 cm. Then cooking occurs from the infrared radiation of the coals, and not from hot air from them. This allows the meat to acquire a golden brown crust. Inside, the meat will remain tender thanks to the juice, which will give aroma and juiciness.
To maintain the desired distance, a height of no more than 12-15 cm.
Drilling holes gives more disadvantages than advantages. Indeed, the ignition stage is facilitated, but it is better to use a fan, and then enjoy the result than to suffer the whole process. There are clearly more cons:
- improved air exchange contributes to the appearance of a flame that will need to be extinguished by splashing water, because it is necessary to cook on coals;
- the walls will be hotter than the central space due to the broken integrity of the temperature regime;
- it is impossible to achieve a uniform and long heat, which will speed up the cooking time and make the meat really tasty.
Engineers and craftsmen note to weld good brazier, which will not warp after 3-4 years of use from temperature changes, you need to count on a metal thickness of 3-4 mm. The weight of the whole structure also depends on it.
Reference! In the absence of thicker metal, corners are welded along the perimeter of the brazier body. This will improve the shape of the box and extend its life.
The height must be calculated individually for the main performer of the dish: you need to bend your elbows and measure the distance to the floor. This will eliminate the need to bend down in the future, provoking chondrosis of the lumbar.
100 cm will usually suffice.
Conclusion
Many parameters of the ideal brazier depend on personal preferences, you only need a calculation. And the optimal proportions, suitable for most, fluctuate around the values: depth - 15 cm, distance between the side walls - 30, length - from 60 to 120 cm.
The correct dimensions for the barbecue
