Owners of summer cottages and garden plots for outdoor recreation acquire barbecues and smokehouses. However, the designs of barbecues with a smokehouse are more profitable. They occupy less space, cost less, fuel consumption is reduced. Available in stores ready-made options, but it’s better to make a grill with a smokehouse with your own hands, taking into account your own needs.

Combined designs expand the list of methods for preparing meat, fish, and vegetables. They fry, bake and smoke on a grill with a smokehouse. In this case, you can cook several dishes at the same time. To give the food a campfire aroma, it is placed in a chamber through which smoke passes. Before creating a project, it is determined how the products will be smoked - hot or cold. The first option is simpler in design, more compact, and uses less materials. When choosing the second method, you should take into account that the cold smoking process takes a long time. Using the hot method, meat is brought to readiness in a little more time than with conventional cooking.

Types of structures

Depending on the capacity and frequency of use, barbecue smokehouses are made:

1. Mobile for trips out of town. They are made of collapsible metal 2 mm thick. The parts of the portable structure are placed in the trunk and quickly assembled upon arrival at the site.
2. Conditionally stationary for cooking on site. The metal structure with a thickness of at least 2 mm is larger in size and weight than the previous version, so it is not suitable for outdoor picnics. For easy movement, it is mounted on wheels.
3. A stationary grill-smokehouse if there is a need for daily use. The design includes a cauldron, a sink, and a countertop for cutting food. For construction take red or fire brick, but not silicate.

Metal barbecue-smokehouse structures are made welded or forged. The first ones are cheaper, can be assembled in 3-4 hours, but look unattractive. To improve their presentation, they are coated with heat-resistant paints. Forged models with original design ordered or assembled from decorative elements.

Welded structures are mobile and cheaper to manufacture. Brick imply daily use and long term services.

Advantages of a metal grill-smokehouse

To the advantages metal structures include:

1. Save space by combining two devices.
2. Possibility of movement, which allows you to remove the metal grill-smokehouse indoors for the winter.
3. Availability of materials.
4. Possibility of combining cooking methods. After frying, the product can be lightly smoked immediately to enhance the aroma.
5. Ease of use. There is no need to prepare two devices for use and wash each after completion.
6. Ease of manufacture. To cook a barbecue smokehouse, you do not need high qualifications.

There is only one drawback - the metal rusts, the process is aggravated by exposure high temperature. As a result appearance becomes unkempt. To prevent rust from destroying the metal, regular treatment with an anti-corrosion compound is carried out, followed by coating with heat-resistant paint.

We make a barbecue-smokehouse from metal with our own hands

First, determine what the structure will be made of. To make barbecues with a smokehouse with your own hands, use sheets of stainless or carbon steel, pipe sections, gas cylinders, metal barrels. Then they draw up drawings of the barbecue-smokehouse or borrow ready-made ones from the Internet. When determining sizes, they are based on the number of servings of kebab cooked at one time. The distance between the skewers should be 8 - 10 cm. The dimensions of the smoking chamber depend on the position (vertical or horizontal) and the size of the product placed inside.

Barbecue smokehouse from a gas cylinder

To assemble the structure, you will need two cylinders with a capacity of 50 liters. One is used to make a barbecue, and the other is used to make a smoke generator. Before starting work, clean the gas cylinder from condensate:

• relieve pressure;
• turn it upside down to allow the condensation to drain out;
• after a day, unscrew the valve and fill the bottle with water;
• after 12 hours, the water with the remaining condensate is poured where there are no plants.

Now welding and cutting will be safe. First they make a grill:

1. From the side surface, stepping back a little from the circular rings, cut out a piece equal to 1/3 of the circle.
2. A lid is made from the cut metal by welding the handle and hinges.
3. Vertical slits for skewers are cut on the front wall. Round holes are drilled at the back.
4. In the upper part near the neck a cutout is made for the chimney.
5. A window is cut out from below to connect the smoke generator. If you plan to smoke food in a cold way, the hole is made round with a small diameter. For the cold method, the window is cut out oval shape increased size.
6. WITH inside Below the slots for the skewers, stops from the corners are welded on which the removable barbecue grill will be installed.
7. To control the smoke, guides from the corners are welded into which metal dampers are inserted.

Then proceed to assembling the smoke generator:

• half a meter in height is cut off from the second cylinder;
• a hole is cut out on top for joining with the barbecue;
• a grate is installed inside on which sawdust will be poured;
• a hatch is installed at the bottom for removing ash;
• the second sidewall is welded to the end;
• A lid is made from a piece of metal cut out like on a barbecue.

On final stage legs from pieces of round or profile pipe. Then they are connected together and the chimney pipe is welded. After cleaning from dirt, the installation is painted in the desired color.

Smokehouse from the grill

If you already have a barbecue, the smokehouse is made as a removable element in the form of a box, which, if necessary, is placed on top. The body is welded from sheet metal 1.5 mm thick in the following sequence:

1. A box is bent from a blank cut out in accordance with the drawing, and the joints are welded.
2. Four corners are made from the same iron, which are welded from the outside so that a groove is formed on top, where the bent edges of the lid will go. After filling with condensate, a water seal is formed. To prevent water from flowing inside, the upper edge of the corner shelf is installed just below the cut of the box.
3. To install shelves, corner supports are welded to the walls.
4. Make a lid with a handle and a pipe to remove smoke.
5. To fix the smokehouse on the grill, limiters are welded to it.
6. Several rows of holes are drilled in shelves made of the same metal to allow smoke to pass through.

The grill-smokehouse will delight delicious dishes for a long time, if you do not violate the operating rules:

• to protect from rain, make a canopy or cover it with film;
• the barbecue-smokehouse is installed on a non-flammable base away from flammable materials;
• after each cooking, the metal is cleaned of grease and stains;
• when installing a barbecue-smokehouse next to the gazebo, the chimney pipe is made higher than the roof;
• to delete harmful substances, sawdust for smoking is recommended to be pre-soaked in water and then dried;
• For convenient storage It is better to make the legs removable with bolts.

Having spent once on building a barbecue-smokehouse, you will not need to regularly overpay for fried meat and smoked products in the store. To improve functionality, shelves, a folding table top are installed below between the legs and on the sides, and built on hob. Plov lovers complement the grill-smokehouse with a removable or built-in cauldron.

Simple materials, tools, a little " skillful hands"and free time - everything you need to make a barbecue with a metal smokehouse with your own hands according to drawings and photos. This article will be of interest to all lovers of picnics and outdoor trips, those who are looking for something to diversify their kebab menu, hunters and fishermen, as well as simply lovers of smoked meats.

Useful article: Do-it-yourself mini smokers

Smokehouse made from scrap materials

Stores offer huge selection smoked meat and fish, but they are more like a product chemical industry than cooking. By spending a little more time, we can get natural smoked products with a wonderful taste and breathtaking aroma, prepared in our own smokehouse.

To make the simplest smokehouses according to drawings and photos, use an old iron barrel or bucket. Grates (one or two) and, if possible, a tray for draining fat are inserted into the container. They put it on the bottom sawdust from fruit trees. We close the barrel with a lid or a sheet of metal, place it over the fire and get hot smoked products.

Photo of barbecue from a barrel

Smokehouse from a metal box or an old refrigerator - good way use scrap materials and give them a second life. It is necessary to remove the internal plastic lining from the refrigerator and cut off the top. Corners are fixed inside the body, on which the gratings and tray are installed. An electric stove is placed at the bottom of the refrigerator, and a frying pan with sawdust is placed on it.

An old refrigerator can also be used for cold smoking. To do this, the refrigerator body, prepared as described, is placed on an elevated surface, a hole is drilled in the bottom and a pipe 2-3 meters long is connected. The second end of the pipe leads to the firebox. If there is no natural slope on the site, it is necessary to lay the chimney pipe in the trench, ensuring the angle of inclination. Firewood and sawdust burning in the firebox will produce smoke, which, rising through the pipe, will enter the food chamber.

Smokehouse for hot smoking according to drawings and photos

For the smokehouse we use sheet metal 1.5-2.0 mm thick and reinforcement. What equipment we need welding machine and Bulgarian. Then we cut out the walls of the smokehouse, the bottom and the lid from a sheet of metal.

Drawings of the grill-smokehouse

We weld the walls together in pairs, then weld the bottom to the resulting workpiece. To maintain tightness, all seams must be thoroughly welded from the inside of the product. To reduce the number of welds, you can use a metal strip of sufficient length. In order to bend the metal, the bend points must be cut with a grinder to 1/3 of the depth.

The lid should be larger than the smokehouse box. We weld the fittings along the edges of the sheet; the lid should close tightly. Inside the smokehouse box we make supports from reinforcement for installing grates and a tray for collecting fat.

Drawing of a brick smokehouse

The gratings themselves can be made from stripped electrodes various diameters, welded together.
If the smokehouse is planned to be used in indoors, it is better to equip the lid with a water seal according to the drawings or photos. It prevents the active escape of smoke from the smokehouse, and, on the other hand, reduces the access of oxygen to the combustion zone of the wood chips, preventing them from igniting.

Photo of a simple barbecue

Along the edge of the smokehouse box, U-shaped fittings are welded with the notch facing up. The edges of the lid fit into the resulting groove. Water is poured into this groove. A hole is made in the lid to allow smoke to escape. You can make the lid convex. In this case, the condensate formed during smoking flows into the groove of the water seal and the products remain dry. With hot smoking, after 30-40 minutes you can taste the fish and chicken wings, and an hour later - a whole chicken.

Photo of a smokehouse made from a gas cylinder

Do-it-yourself smokehouse for cold smoking

Cold smoking is considered less harmful than hot smoking, since only smoke, and not combustion products, gets on the products. The smokehouse box is assembled similarly to a hot smoking smokehouse. We attach a pipe to the bottom of the smokehouse through which smoke from the firebox will enter it. The pipe must have a diameter of 25-30 cm and a length of at least 2.5 meters.

Smokehouse drawing

According to the drawings and photos, a height difference of at least 80 cm must be provided between the firebox and the smokehouse to ensure draft in the pipe. To do this, the firebox is placed in a pit, and the smokehouse is raised on legs made of reinforcement.

We dig a hole for the firebox measuring 70*70 cm and 1-1.5 meters deep. You can line the walls of the firebox with bricks or make a firebox from a metal box. The firebox lid should cover it tightly enough and prevent smoke from escaping. We connect the firebox and smokehouse with a chimney pipe.
All that remains is to place the food in the grill and pour sawdust into the firebox fruit trees, set fire and close the firebox with a lid. The cooking time for cold smoked products is approximately twice as long as when exposed to hot smoke. Keep this in mind, especially when smoking meat products.

It’s easy to make a barbecue with a metal smokehouse with your own hands using drawings and photos. Use materials at hand to make a smokehouse for your garden with minimal costs. The barbecue area will become your friends and family's favorite place to relax, so decorate it in the best possible way. Now you will have the opportunity to learn how to smoke fish and meat at home and surprise your guests with delicious new dishes.

Creating a barbecue in a suburban area is the dream of many owners of private houses. When constructing a brazier, metal is often used - it is easy to work with this material, but the design is simple and of little functionality. If you want to make a stove that allows you to both barbecue and smoke meat, it is better to use a brick. Construction of a barbecue-smokehouse takes a lot of time, requires adherence to technology and care during work - any mistake can nullify all efforts. But the advantages of such a stove are worth it.

Designing a barbecue-smokehouse

Before you start drawing up a drawing, decide on necessary set functions - how many types of dishes you plan to prepare, how many guests you plan to receive. Brick allows you to implement the most complete range of tasks, so it is better to make a solid “three in one” structure: a barbecue, a smokehouse and a separate hearth for a cauldron. Any dish is prepared in such an oven - from traditional shish kebab to soups and pilaf. Even if now you only plan to smoke meat or fish, sooner or later additional features the barbecue will come in handy, and you won’t have to finish building the structure. You will save time, space and materials.

Assembly diagram of the furnace

Also decide which auxiliary components of the structure will be useful to you. A brick grill is easy to add:

• woodcutter;
• cutting table;
• washing;
• shelves for dishes and other kitchen utensils.

Thus, the roaster consists of the following elements:

1. Brazier - a container for coals with fastenings for skewers and grill grates.
2. Hearth and smoking compartment.
3. Firebox with hob. The stove burners are made removable and of such a size that a cauldron can be placed in the hole at 2/3 of its depth.
4. Chimney (one for all components of the brazier).
5. Auxiliary components.

After defining necessary elements And general design barbecue-smokehouse is being built detailed drawing indicating the location and dimensions of parts of the structure. Based on the project, the amount of material, the approximate weight of the structure and the parameters of the foundation are calculated.

It is more difficult to build a barbecue with a smokehouse than a metal stove, but the end result will justify the effort and money spent. A correctly folded structure will not only last a long time and decorate suburban area, but will also provide higher taste qualities of the prepared dishes. A reliable brick smokehouse guarantees uniform heating of meat, product safety and full impregnation with smoke.

Creating a foundation

Even a compact brick grill has a large mass, so the base of the structure is made of reinforced concrete. This process requires adherence to technology and cannot be rushed - the foundation gains strength within a month. If you make mistakes when pouring the mixture or try to speed up the hardening process on your own, in the future the foundation will crack, which will negatively affect the integrity of the structure.

Step-by-step instructions for building a foundation:

1. According to the drawing, the area is marked. Optimal area barbecue - 3 m2.
2. Dig a pit of the appropriate size and configuration. The depth is calculated individually - it depends on the mass of the structure, soil characteristics and other features.
3. The formwork is made 50 mm above the ground level. The inside of the boards is sheathed waterproofing material- for example, roofing felt.
4. Wet sand is poured into a 100 mm layer at the bottom of the pit.
5. Knit a reinforcing mesh. For this, rods 10–12 mm thick are used, which are laid at a distance of 100 mm from each other and tied with wire. Two meshes are made, which are connected by vertical rods 50 mm long.
6. The reinforcing grid is placed in the pit and filled with a layer of cement-sand mixture. The solution is prepared from ¾ sand and ¼ cement, crushed stone is added for strength. The first layer of the foundation is ready. The rest, right up to the edge of the formwork, are formed at intervals of a day.
7. The last layer is leveled and waterproofed with plastic film.

Construction of a brick grill

When the foundation gains strength, construction of the above-ground part of the structure begins. The masonry consists of several elements: a base, a blower, a brazier and a chimney. To assemble the barbecue, red stove bricks are used, which are resistant to strong heat and temperature changes. This is important when creating street design: When used in winter, the masonry will not crack. Sand-lime brick not suitable for building a brazier.

Before construction begins, an order is drawn up - a scheme for laying bricks. It is better to work with standard, already verified drawings that take into account the design features of the barbecue-smokehouse.

The bricks need to be prepared for work. A day before the start of construction, the material is soaked in water. By the beginning of masonry, the bricks will be dry on the outside, and moisture will be retained inside, which will prevent water from being absorbed from the mortar.

To hold the bricks together, use a mixture of sand, cement and slaked lime in proportions of 3:1:1. The first row of the barbecue is done dry in order to outline the masonry, adjust the size of the bricks and avoid mistakes in the future. For the first row, both whole bricks and halves are suitable.

Starting from the second line, the bricks are laid offset by half a stone so that the joints do not coincide. They start working from the corner, then lay out the partitions. Check the evenness of the lines every two rows building level. At the height of the braziers, iron corners are installed to secure the base of the firebox, which is made of thick-walled metal. To ensure air flow, some of the bricks under the brazier are laid without mortar - two or three cracks are enough for the fire to flare up well.

Thus, the main thing is to follow the drawings exactly. First, the base is laid out of bricks, then the walls of the braziers, barbecue, and smoking chamber are made, and finally, a chimney is built. When the masonry is completed, install metal doors, mounts for skewers, hob and other elements.

Finalization of the design

At the final stage, the furnace is lined decorative bricks, laid on the ground in front of the barbecue paving slabs to ensure fire safety and build a canopy over the entire structure. Also carry out interior design: install a cutting table, sink, shelves and others useful devices. Thus, the grill with a smokehouse turns into a full-fledged outdoor kitchen, allowing you to easily prepare different types of meat dishes.

Thematic material:

The smokehouse is equipped with a thermometer, since it is necessary to maintain a certain temperature in the chamber: about 60 °C for meat and 75 °C for fish. In this case, the product will be stored for the longest time. If you raise the smoke temperature to 100 °C, the cooking process will go faster. Cold smoking is carried out at 23 °C - under such conditions the meat turns out to be the most tender and acquires a beautiful burgundy hue. The temperature is regulated by changing the length of the chimney, as well as by blocking the pipe metal plate- the wider the gap, the more hot smoke enters the smoking compartment and the hotter it is in the chamber.

To use a cauldron, you will need a separate brick fireplace, which is covered with an iron plate 20 mm thick. Using a burner in metal surface cut a hole of such a diameter that the cauldron drops by 2/3 - this ensures uniform heating of the dishes. To use the hearth as a regular burner for cooking soup or frying vegetables, the hole is covered with a product made of steel rings of different diameters.

Thus, building a barbecue-smokehouse yourself is not so difficult; the main thing is to carefully think through the design and draw up a detailed drawing. Carefully following the design while working will help you build a beautiful and efficient oven for cooking meat over an open fire.

Cooking various meat delicacies with your own hands is easy when you have the appropriate equipment. Having a separate smokehouse and barbecue is sometimes impractical. Let's consider the options for a modern 2-in-1 miracle grill made of metal.

First of all, it is worth drawing up a drawing in which all dimensions will be indicated. The picture can show additional accessories. To make assembly easier, we recommend that you indicate on the diagram all the components, with their exact quantities and sizes. This way you will never forget or miss anything.

Size range

It all depends on individual preferences, we can only give a few recommendations:

1. If the barbecue-smokehouse will travel with you into nature, then it is better to think about a collapsible design that will have compact dimensions.
2. The number of people in the family also influences. If you cook a lot, then you need to make larger equipment.
3. For those undecided, we suggest making a grill of whatever size you want, but in addition let it be collapsible.

When you have outlined the image of the future product, you can proceed to the next step.

Working with metal

For a high-quality barbecue that will travel, you need to select metal sheets no more than 2 mm thick. Otherwise, the structure will be heavy and unliftable. For all other cases, you can choose thicker metal.

Separately, it is worth mentioning the barbecue box. It comes in three types:

1. For this type, prepare a strip of metal, the width of which will be about 20 cm. Its length should be equal to the sum of all sides of the product. The strip must be bent in three places at right angles. We make a weld at one point.
2. It can be quite problematic to find long sheets of metal, so we suggest taking a different route. Separately cut out the four sides of the future product and weld them. It turns out quickly and accurately.
3. If you want to make a barbecue with your own hands, but do not have a welding machine, then there is a way out of this situation. To do this, we cut out the walls of the grill, making each of them with an allowance of about 2 cm. We bend it along the entire length at a right angle. We make 2 holes on the bend and screw in the bolts.

As for the bottom, there are two options:

• welding;
• bolted connection.

U portable version All components are secured with bolts

Add-ons

The grill-smokehouse cannot just lie on the ground. Accordingly, the structure needs legs. If you are going to carry equipment with you, they must be removable, so welding them is not recommended. You can use regular bolts.

If you are planning to make a roof, then it is better to attach it to a smokehouse that will stand in your garden. In this case, all parts can be welded together. Don't know what else to add to the design? We will advise:

• various handles;
• chimney;
• table top;
• additional shelves;
• covers.

Reincarnation

If it turns out to be more of a grill than a smokehouse, don’t worry. It is enough to take a few steps towards transformation:

1. If the grill is without any accessories, then you need to prepare a lid that should tightly cover the equipment.
2. It is worth taking care of a metal grate on which you can lay out food for cooking. It should be thick, easy to remove and insert inside.
3. Consider the design of the pallet. Its presence is mandatory. All the fat will drain onto it.

Fast doesn't mean bad

Making a barbecue-smokehouse with your own hands takes quite a long time. Most of the time is spent on developing the drawing and preparing all the details. Everything can be done quickly and easily. For this you will need iron barrel with lid. It is installed on the grill. A grate for food must be placed inside. The bottom is filled with fruit sawdust and coal. Now you can prepare meat delicacies, spending a few minutes on making the equipment.

Since we are talking about improvised materials, let’s consider another interesting method.

Brazier made from metal gas cylinders

If you happen to have two of these cylinders lying around, don’t rush to throw them away. We'll find it for them good use in everyday life and make a first-class grill with your own hands. All you need is:

The rest is all a matter of technique. The main thing is to follow safety rules to avoid injury. It is necessary to make blanks from gas cylinders, but before that they need to be properly prepared for the procedure. This is done as follows:

Advice! It is better to do all the seams from the inside. In the future, the barbecue made by yourself will get a more beautiful appearance. On technical specifications it won't have any effect.

In principle, the main work is completed. It remains to think about a few additions for good work:

1. You need to bring the thermometer out into the part where the meat will be smoked. It will help control the temperature.
2. Extend the side pipe. We use a regular corrugated pad.
3. There must be a hole in the firebox for air access.

All that remains is to put the grill in order with your own hands. We paint it with heat-resistant paint, dry it and you can start cooking magnificent delicacies.

Brick smokehouse may be intended:

• For hot smoking.
• For cold smoking.
• Combined option.

There are smokehouses based on their mode of action:

• With water seal. The lid is immersed in a trough filled with water, which cuts off smoke and smoking odors and avoids heat loss.
• Fireplace type structures. Simple designs traditional type with placing products directly next to burning firewood.

A brick grill-smokehouse, built with your own hands, allows you to cook your favorite dishes with high quality and in a cozy environment.

Is it worth building with your own hands?

A DIY brick oven and smokehouse have many advantages over conventional smokehouses:

• Expanded functionality, the ability to cook many different dishes.
• The quality of smoking is always equally high.
• An outdoor grill-smokehouse made of brick becomes a kind of center of communication and relaxation, where friendly conversations take place, family events are held, etc.

The disadvantage of such structures is their complexity and the need for the person constructing them to have certain skills and construction experience.

In addition, a brick grill with a smokehouse is a stationary structure, which cannot be moved to another place if such a need arises. However, owners of barbecues or other similar structures claim that they have never regretted their choice.

Construction process

Smokehouse with brick grill is being built in several stages:

• Design.
• Preparatory work.
• Creating a foundation.
• Construction of a barbecue with a brick smokehouse.
• Construction additional elements, site design.

All works must be manufactured in accordance with existing standards and requirements. This is especially true for fire safety standards, since barbecues and smokehouses made of bricks are used in their work. open fire.

Assistance in creating the structure will be provided by step by step instructions, which covers all stages of construction step by step.

Drawing selection

You can create a project from scratch yourself, but to do this you need to have experience and skill in performing such tasks. The problem is that the grill with a smokehouse has a rather complex design, the creation of which must be done using a certain technology. There are many ready-made barbecue plans online, and when choosing them, you should take into account their size and other features. It is necessary to decide in advance on the location of the structure, the options for designing the site, and think about which stove for a brick gazebo is best suited. Wrong choice will be a waste of money and time.

Selection of bricks and finishing materials

For the construction of ovens and smokehouses use special types of bricks:

• Fireclay. Used for laying fireboxes, combustion chambers and other areas experiencing high temperatures.
• Solid refractory brick. Serves for laying areas adjacent to the combustion chambers.

When choosing a material, you need to pay attention to its quality.

The easiest way to check briquettes is by tapping - high-quality bricks have a metallic sound, while defective materials have a dull sound. Density is indicated by markings from M-100 to M-500. Experts recommend using M-250 - this brick has the optimal combination of price and quality.

For exterior finishing can be used different materials, but tradition requires facing bricks. This option looks the most harmonious and allows you to decorate the grill with the most durable and durable material.

Material estimate

Approximate composition of materials required for the construction of a brick smokehouse and barbecue:

• Boards for formwork and templates.
• River and ravine sand - about 350-450 kg.
• A bag of cement.
• Fireclay brick - 50-70 pcs.
• Solid brick - 200-250 pcs.
• Clay.
• Slaked lime.
• Water.
• Metal corner.
• Reinforcing bars for the foundation.
• Metal elements - grate bars, ash pans, chimney, etc.

The following list not exhaustive.

For construction more complex design may be needed additional materials or more of the above.

Required Tools

You will need the usual tools used in construction:

• Bayonet and shovel shovels.
• Trowel, trowel.
• Pick, hammer.
• Container for solution.
• Tools for measuring level, horizontal and other parameters of masonry.
• Rule.

The set of tools corresponds to the level of training and availability of the master, so additional devices can be used.

Pouring the foundation

Foundation is a continuous reinforced concrete slab , the shape repeating the future grill, but about 10 cm wider on each side. To do this, you need to dig a pit about 40 cm deep and fill the bottom with a cushion of sand and fine crushed stone. The pillow is carefully compacted with water for better compaction. Then the formwork is installed, the reinforcement frame is tied in and concrete is poured. After some hardening, the surface of the slab is covered with sawdust, which is periodically moistened to equalize the moisture content of the material, otherwise cracks will appear. Complete drying occurs in 4 weeks. It is prohibited to start further work ahead of time.

Construction of the order

Bricklaying produced strictly in accordance with the working drawing-order.

The first row is laid out in a continuous layer without mortar, the second is laid with mortar, but the joints of the bricks should be at odds with the first row. Then the laying begins in accordance with the order. For the construction of stoves or smokehouses, a sand-clay solution is used, which does not crack or collapse from high temperatures.

Areas that do not have direct contact with hot surfaces are placed on a solution containing sand, lime and cement in a ratio of 3:1:1.

Construction of a barbecue

The laying of the barbecue is carried out according to the requirements of the project. Internal surfaces, the walls of the firebox are lined with fireclay bricks. The main masonry is carried out using solid ceramic material, and facing brick is recommended for external finishing. If there are arched structures or vaults, you will need a special template made in accordance with the design dimensions.

Creating a smokehouse for cold smoking

Cold smoked smokehouses somewhat complicate the design of the grill. They differ in that the smoke from the firebox travels quite a long way, cools down and processes the products in a different way. temperature conditions. To do this, the firebox is built in the ground at a distance of 4 m from the smoking cabinet, which is part of the barbecue. A trench leads from the firebox to it, inside which a brick channel is built or a pipe is laid.

Sometimes they just leave a trench, but this is dangerous - water may appear, rodents or insects may settle.

Facing

External finishing is carried out after the completion of the construction of the main elements and the creation of the basis for additional sections of the barbecue - washing areas, work surfaces, shelves, etc. The best option- usage facing bricks, of which there are a lot of varieties, for every taste. The choice is determined by the architecture of the barbecue, the general style of the estate or the preferences of the owner. The masonry is carried out using ordinary sand-cement mortar.

Additional attributes

In addition to the barbecue itself, you will need to design additional elements, a platform, work surfaces, a sink, etc. They often build a large gazebo that can accommodate a whole company. This option makes the barbecue a center of relaxation, and the ability to protect yourself from rain or wind makes the room cozy and comfortable.
The stages of work are shown in the video

Fire safety

Fire safety regulations put forward fairly stringent requirements for structures using open fire. Most of the rules must be taken into account when creating a project or planning construction, since it is necessary to maintain distances to housing, fences, take into account the distance to your own or neighbors’ buildings, etc.

In addition, it is necessary to take into account the main direction of the wind so that smoke cannot penetrate into living spaces.

Do not store or leave flammable materials near the barbecue - fuel, gas cylinders, paints and other hazardous chemicals.