Do-it-yourself barbecue grill 700 photos, step-by-step instructions

Grill house construction

Getting started, you need to prepare:

• shovel;
• bags of sand, crushed stone and gravel;
• large diameter plastic pipe;
• 6 metal beams with a length of 2.5 m and a section of 100x100 mm;
• bars having a length of 1.5 m and a section of 80x80 mm;
• metal corners, screws and a drill;
• boards measuring 50x100 mm.

The grill house is a miniature structure with a pipe coming out through the roof.

To build a house for placing a grill, you need to follow the following guidelines:

1. The site for the construction of the premises is marked out, after which the top layer of soil (about 30 cm) is removed from it. Sand, crushed stone and gravel are poured into the resulting hole. A layer of this building material is compacted and leveled.
2. A plastic pipe is laid at the bottom of the pit, which is necessary for blowing. Then a "pillow" of sand, gravel and rubble is made in the pit again. A foundation of paving slabs is being built on it, surrounded by a curbstone.

3. 6 support beams are inserted into the ground for the frame of the house. They are connected to horizontal beams. After that, fastening is performed in 3 more places: top, center and bottom. There should be an angle of 60 degrees between all the fixed parts. Then the frame must be supplemented with bars intended for the door and window frames.

4. A hexagon is constructed from the boards intended for the roof frame. The inner diameter of the resulting structure should be absolutely proportional to the grill tube. Rafter legs made of cut boards are attached to the boards that form the base for the roofing material, which serve as elements connecting the roof with the house. It is recommended to install 2 rafters on each support post.

5. The walls of the grill house are sheathed with moisture resistant material, for example, OSB boards. And the interior decoration of the room is performed with clapboard. It is customary to lay soft tiles on the roof of the house. The building is equipped with windows, a door and a self-made grill.

From what and how to make a grill - the owner of the dacha decides. However, the most popular are the devices made of bricks, a barrel and a gas cylinder. They are practical, comfortable and aesthetic.

Grill Yakitori

Unlike most grills that cook anything from burgers to sausages and steaks, this special grill is designed specifically for yakitori, a Japanese chicken skewer. Basically, the word "yakitori" is translated as fried chicken. Short kebabs are placed over a narrow chute filled with coals. Hanging food cooks quickly and does not burn or stick to the wire rack or grill surface. If you want to try a Japanese dish, the recipe is at the end of the article. All that remains is to make the yakitori grill itself. The author, after traveling to Japan, offers an easy-to-use grill design and specially designed double hook skewers.

Step 1: Prepare the metal sheet.

WARNING: Do not use galvanized steel for the grill body. When heated, the surface emits vapors hazardous to the body.

• Mark the 4mm holes that will serve as skewer holders. Draw a ½ ”line 60 cm below the edge of the aluminum sheet. Mark 10 holes 5 cm between centers and drill.
• Then drill 5 holes along the short ends of the sheet. They are designed to fasten rivets to the rims of the brazier. Draw a line 25mm from the edge, then measure, mark and punch 15cm holes on each side.

Step: Prepare the end cups.

Find and mark the center of the bowl. Draw a line from the center to the edge. Use this line to center the legs of the L-mount. Mark the location of the holes on the brazier and use a block of wood to support the inside of the brazier. Use a rivet with washer on the inside to secure the leg of the L-shaped mount. Repeat this with another bowl.

Step 3: Test out the details.

1. Gently rotate the aluminum sheet 30 cm. Do not try to bend everything at once, lean the sheet against the table top. Roll the sheet slowly and gradually to bend the curve.
2. Place the curved groove inside the end cups on a flat surface, making sure that the entire 120 cm is level.
3. Hold the staples against the curved edge of the sheet and mark the hole locations on the inside of the caps.
4. If you will be using your grill in an area with strong winds, you can make the trough a little deeper or even make a lid.
5. Use the holes already drilled in the groove to mark the location of the corresponding holes in the bowls. Make marks with a marker on the inner rim of each bowl.
6. Then flip over and punch the marks on the other side to create indentations on the outside of the rim. This will make it easier to drill from the outside.
7. Prepare a block of wood and drill 4mm holes in the rim.

Step4: Assemble and paint.

Align the holes and insert the rivets. Cover the inside with paper and tape. Paint the grill with heat-resistant paint, preferably two coats. Let dry overnight.

Step 5: Make the legs and arms.

Attach the plugs to the legs, as shown in the photo.

Drill a 3mm hole through the axle of the 2 plugs. Take a small flat head bolt to secure the plug to the end cap with a washer and nut from the inside.

Step 6: Make skewers.

1. To make double hook skewers, cut the steel rods about 35cm and use pliers to make zigzag bends.
2. Drill a hole in the center of the wine cork and a second, shallow one, between the center and the edge.
3. Secure the stopper to the short end of the skewer.
4. Use pliers to make a U-bend at the end of the wire.
5. Then slide the curved end into the second hole on the plug.
6. This will create an insulated handle that won't rotate.
7. Make as many skewers as you like.
8. If you don't want to make special skewers, you can use any.

How to cook

Place the grill on a fire-resistant surface away from plants or buildings. Lay down crumpled paper and overlay charcoal. Light the coals and let them burn until they are evenly covered with white ash - about 30 minutes.

Yakitori Recipe (Chicken Skewers)

Ingredients

• 500 g boneless chicken thighs, with or without skin
• ¾ cups mirin (sweet rice wine)
• ½ cup soy sauce
• ½ cup sake
• ¼ cups of sugar

Combine mirin, soy sauce, sake and sugar in a small saucepan and simmer over medium heat.

Cut the chicken into bite-sized pieces. Skewer the meat evenly. If using bamboo skewers, rinse them with water first to avoid catching fire. Brush the sauce over the pieces.

Spread the coals to create a uniform layer along the middle of the chute. Insert skewers into the holes. Turn the skewers every few minutes until the meat is golden brown.

BBQ roaster and more

The BBQ grill for the summer cottage is the same brazier for outdoor cooking. The main thing that differs a barbecue from a barbecue is in the way of cooking products, they are stacked on the grate. The device itself is a semicircular or barrel-shaped container. A minimum of 2 grids are installed inside the frypot. Fuel is placed on the lower grate in the barbecue, food is placed on the upper one. The heat in the barbecue comes only from the bottom. The cooking temperature is adjusted by moving the upper grill higher or lower to the coals.

The products are not pre-marinated, but during the frying process they are constantly greased with special sauces. The cooking grate consists of two parts.Using the barbecue, it is convenient to cook portioned meat or fish, cutlets and sausages. Vegetables are also cut into large pieces and oiled before frying.

Like braziers, barbecues are disposable, collapsible, portable and stationary.

The disposable barbecue is a pan with fuel and a non-removable grate. Thrown away after use. the material is completely burned out.

The collapsible design of the barbecue allows you to move it manually or in the trunk of a car. Models are both rectangular and round, in the form of a boiler. Often, portable barbecue models are equipped with lids for roasting and baking food.

Portable barbecue is made of cast iron or stainless steel. The latter is coated with heat-resistant paint for strength. There is an ash tray at the bottom of the brazier. Portable models can be either small, designed to be transported in a bag, or mobile, mounted on wheels. Mobile models are equipped with an additional cutting table, wood or charcoal stand. An interesting wall-mounted version of the barbecue, combined with a grill. The brazier is rectangular in shape.

A stationary barbecue with a lid is installed in a permanent place. For manufacturing, metal, cast iron, brick or stone are used. The structure includes a dining table, additional shelves, tool stands, etc. In barbecues, a skewer is often installed, which ensures the preparation of a poultry or a piece of meat whole. In expensive versions, special temperature sensors are equipped to control the cooking temperature. When equipping a stationary barbecue grill with your own hands, you can provide for a smokehouse device or even build in an oven.

By the types of fuel used, barbecues are divided into coal and gas. Stationary wood-fired barbecues are often used as a stove or garden fireplace. A barbecue for a summer residence can be built with your own hands or ordered from specialized firms.

Furnace models

There are modular barbecues for sale, they are great for garden kitchens. You can order the device from a specialized organization, the company's employees will install the brazier.

Most of the devices are intended for indoor use. Beautiful mini-barbecues in the apartment will look appropriate at any time of the year. Such gas powered devices can be installed on a spacious terrace. Useful to make a patio with a barbecue

You should pay attention to the general style of buildings located on the site

Unusual Italian barbecues are very popular, there are braziers of different sizes on sale. The large round stove is suitable for a family with several children and people who like to receive guests. For lovers of privacy, it is better to buy a portable grill. A charcoal barbecue can be quite expensive, depending on the manufacturer and the weight of the unit. It is now common to use gas barbecue equipment.

Country home owners often buy tandoor barbecue models. This makes it possible to cook not only fish, meat and vegetables, but also bread. It is useful to complement the oven by placing a grill next to it.

Each type of food requires special equipment. For example, a net is used for frying meat; it is also good to buy skewers. Vegetables turn out to be very tasty if they are baked on the grill, and the cook will need a cauldron to prepare pilaf. Since there are so many add-ons, choosing a barbecue oven is quite difficult.

It is believed that the method of cooking over a fire was borrowed from the nomadic tribes. Over time, the word "barbecue" acquired the meaning of "oven for frying meat."

There are a lot of recipes for cooking on the grill, so people often confuse barbecue, grill and grill. They don't know which option to choose.An ordinary grill is a box for coals. Usually in Moscow it is made of brick or metal. The meat is strung on a skewer, which is placed on top of the coals, or it is placed on a wire rack.

Brazier and grill can be made from a pipe. The important point is that the height of the walls cannot be adjusted. The upper edge of the barbecue serves as a support for the grill or skewers. Products that are cooked on charcoal are blown with air from above. In the box itself, holes are necessarily made for air to access the coals. Above the level of the skewers or the grill installed on the grill, this heat dissipates.

Craftsmen can easily make a barbecue from a pipe. This is not the only option. Do-it-yourself picnic designs made from a barrel are very popular.

Cooking on the grill requires skill as the heat comes from below

In the process of frying kebabs, it is important to turn the food so as not to dry it out.

The universal wood-fired barbecue takes an intermediate position between the barbecue and the grill. The difference is that the grill is completely open to the air. The summer barbecue house is a structure that has bumpers and 1 open side

The presence of a small side is very important: it prevents the heat from spreading to the sides. In the process of fuel combustion, this side heats up and takes a full part in the cooking process, as a result, a heat cushion is created around the brazier

In the barbecue, products are baked from the bottom and from the edges, and in the barbecue, the products are heated from above. In such conditions, meat is cooked much faster, and it is almost impossible to overcook the product.

It is worth noting that a brick barbecue provides for the possibility of raising the grate over hot coals. This allows the oven to be used to its fullest. The height can be adjusted manually. If we talk about artificial draft, then it is not created in the barbecue, because the lower the speed of movement of hot air, the better for cooking.

Focal-type furnaces require the organization of a chimney, but the pipe is made low. Usually, the distance from the brazier to the upper edge of the pipe does not exceed 1.5 m.

The grill differs from other types of ovens in that the design has a lid. The meat is laid out on a wire rack or on skewers. It is placed in an oven and then covered with a lid. All 3 cooking methods are similar to each other, ovens can be easily transformed into one another. For example, if you make walls at the barbecue, then it will immediately acquire the structural features of the barbecue. By closing such an oven with a lid, you can cook fish and meat using grill technology.

DIY barbecue construction

Preparatory stage

Barbecue fireplace device diagram

It is better to start construction work with a construction project.

It is very important to understand how a street grill should look like and how much this construction will result in. To do this, you need to draw a schematic representation of the furnace, which will indicate all the dimensions of the future building.

You also need to think about the presence of additional elements for a barbecue with your own hands: sinks, shelves, a cutting table. The presence in the design of heat reflectors, a sump for coal and protection from the wind is determined in advance.

To build a brick barbecue, you will need the following materials and tools:

1. Roofing material.
2. Concrete mortar.
3. Slag.
4. Formwork board.
5. Reinforcing mesh.
6. The brick is fire resistant.
7. Hollow brick.
8. Metal pipe (d15).
9. A metal sheet.
10. BBQ grill.
11. Master OK.
12. Hammer, nails.
13. Capacity for mixing cement.
14. Shovel.
15. Building level.

Barbecue brick laying technology

Brick barbecue masonry scheme.

The construction of an outdoor barbecue begins with the preparation of the base for the stove.For this, the dimensions of the future structure are marked on the ground using a cord and pegs. Further, in accordance with the applied markings, it is necessary to dig a hole with a small margin of 5 cm in width and a depth of about 30-40 cm. Pour slag on its bottom, then carefully level and tamp the fill surface.

For pouring the foundation, wooden formwork is assembled. It should match the size of the bottom of the oven. Place the assembled wooden structure on the prepared surface, lay a reinforced mesh inside and pour concrete mortar. The foundation is left for three days until it hardens completely. In order to protect the brick walls of the barbecue from getting wet, roofing material is laid on top of the screed.

The base for the oven is ready, and you can start laying the first tier. The walls are laid in ½ brick on a regular mortar, while leaving openings of about 50 mm

Particular attention is paid to the thickness of the seams, since the aesthetic effect of the future structure depends on them.

Thus, 5 rows are formed, after which a metal sheet is installed on top of the masonry, which will be used as a pan for coal. Next, two more rows of brickwork are laid out in the same sequence, and a barbecue grill and protection from the wind are placed on top of them. The installed elements are fixed with two more rows of masonry.

Between the 6th and 7th rows of masonry, metal rods with a projection of 7-10 cm inward should be mounted into the walls. They are used as devices for laying the lattice with a pallet. In order to be able to move the grill with food and change the intensity of the heat, such an attachment can be made in all rows, including the 10th.

If arched openings are included in the barbecue project, then the height of these elements should be 3 rows of bricks from the table level and one brick should be left in the center. Further laying of the walls to the required size is carried out only after the full readiness of the arched openings.

At this stage, the erection of a brick barbecue can be considered complete and ready to use. However, it will not be superfluous to supplement it with a chimney, which will improve traction and save others from smoke. To do this, the height of the furnace is brought to the desired value, after which the constriction is laid out, which should gradually pass into the pipe.

Further service

In general, gas barbecues compare favorably with ordinary wood-burning ones in that they require much less time and effort for maintenance. For example, you do not have to clean the grill of ash, since it simply will not be there. There will also be much less soot, from which only the lid, which is easy to clean, will suffer.

Before each preparation, it is necessary to check the connections for gas leaks.

It is also necessary to ensure that the burner is not clogged with combustion products and fat. To prevent this from happening at all, you can install a metal plate with holes right above the burner, but so that the holes do not coincide vertically with the holes of the burner. This will reduce the contamination of the burner several times.

After cooking, the barbecue is given time to cool down, and then put away in a specially prepared storage space. There is no need to clean the barbecue every time after cooking. Cleaning is done after 3-5 preparations. Only the removable barbecue grill should be cleaned and washed. You can also wash the inside of the lid from fat, but this depends on the cooking process and in each case individually. If, for example, you didn’t close the lid at all when preparing barbecue, then you don’t have to clean it.

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What are the types

All barbecues are divided into types according to several parameters. Let's consider them in more detail. And let's start with fuel. In general, when using a barbecue, firewood, charcoal, and bottled gas are used. Also on sale you can find models that run on electricity.

Let's talk in more detail about the types of fuel for barbecue:

firewood is the best option, because it is available to most people. The cost of such fuel is relatively low, and in order to fry a barbecue, for example, you will need no more than five logs. It takes a lot of effort to light the wood. In addition, the user will have to wait for them to burn out and turn into coal;
charcoal saves time on ignition, avoiding unpleasant smoke. This fuel is used when barbecues with thin bowls are used. The fact is that the wood during the combustion process gives too high a temperature, because of which the bowl can be deformed;
bottled gas - using this fuel allows you to use a barbecue instead of an oven. In addition, such a gas is easily ignited and allows you to regulate the strength of the burning flame.

Only here you should be careful, as there is a risk of gas leakage;
electricity - in this case, the user can prepare a delicious dish without any additional impurities that are needed for the combustion process. The only drawback of such models is that their choice is significantly limited.

Yes, and it will not work to go out with such a device to nature, where there are no electrical outlets.

If we talk about the method of cooking, then in this case, barbecues are divided into devices such as closed and open. For closed models, a cover is provided in the design. And open barbecues have the ability to adjust the intensity of heating of products. To do this, you just need to change the height of the grill.

It should be added that barbecues are divided into stationary and mobile. The former are distinguished by the fact that they cannot be transported to another place. The latter can be transported wherever needed.

Where to place?

The correct placement of a barbecue is not only a matter of convenience and beauty, but above all safety.

The basic requirements for the location of the barbecue are the same for all models, namely:

• Smooth surface;
• there should be no flammable objects (buildings, plants, cars, etc.) nearby;
• distance from the residential building by 5-15 meters;
• providing protection from rain under a canopy or roof;
• wind rose (the direction of the smoke should be in the opposite direction from the residential building).

Do not forget that the intense heat from a barbecue can harm any vegetation, so you do not need to place it surrounded by flower beds or garden beds. Not only the appearance of the landscape will suffer, but also the harvest. And also it is better to think in advance about the path to the barbecue from the house and the recreation area.

What is a barbecue?

In addition to barbecue, barbecue and grill are used for cooking on fire. The difference between them is not so big, but still there is one:

The brazier is most often made of brick or metal. This is a container for charcoal, on which skewers are placed or a grill with food is placed. The height of the fixture is not adjustable. The stand is the upper level of the barbecue. Air currents blow off the food to be cooked unhindered.

Photo 1. A simple metal brazier with shelves-stands on the left and right sides.

The drawer has several openings for air entry. This allows the wood to burn to embers. This creates heat, which is transmitted through direct heat radiation. He also participates in the preparation of food. The brazier is the simplest cooking device on a fire.

The grill is also designed for cooking dishes on charcoal: the meat is strung on skewers or laid out on a grid over the coals. Then the device is closed with a lid.

Barbecue is a cross between a barbecue and a grill. This device is the closest to those used to cook barbarians' meat. A device for preparing food is a kind of hearth with one open front side. There is a barbecue, in which a wall (side) is installed around the perimeter of the grate, which does not allow the heat to go away from the minimum blow of wind.

The wall is also heated and takes part in cooking. A thermal cushion is created that envelops the food from different sides: from below, to the left, to the right, and in focal-type constructions - also from above. This results in faster cooking.

There is less risk of over-drying or over-burning in a barbecue than when cooking on a grill. Usually all barbecues are created with the ability to adjust the height of the grate above the coals. Barbecue also differs in that gas and electricity (in some models) are used as a source of energy for it, and not just firewood.

Reference. There is no consensus on the origin of the word "barbecue". The most reliable explanation is that in which this word is associated with the ancient Greek "barbarous", which later migrated to Latin.

The word "barbarous" referred to strangers, aliens. In the Russian language, over time, it turned into a "barbarian". Representatives of cultures alien to the Greeks and Romans cooked food in the hearth and on the fire.