Brazier or summer kitchen in the gazebo. Ready-made solution for recreation and food preparation in nature.
A little earlier I wrote and published my notes on the topics:
Correct gazebo;
Which is better - brazier or tandoor.
But the topic would not be complete if I had not considered the question of the brazier - as an obligatory structure on a suburban area.
Of course, the simplest solution is to buy a metal box called a brazier and make a barbecue on it every weekend, fry vegetables and so on. I will not even raise the topic about the fact that such disposable metal barbecues do not last long, but they do not taste like comrades.
Having started building a summer gazebo, I had already planned in advance to have a hearth in the open part of the gazebo, such as a barbecue, for comfortable cooking of meat, fish, vegetables. But there is more. When the workers began to erect the log covered part of the gazebo, which was supposed to be used as a workshop, the idea was born to make a full-fledged kitchen group in the open part, consisting of a barbecue, a stove, a sink and a cutting table.
A pit was dug about 1 meter deep for the future foundation of the grill. A sand cushion was poured, a formwork was installed, a reinforced structure made of a metal bar was laid, then concrete was poured. The foundation stood for several days. While the material was delivered: three types of bricks (red, fireproof, finishing). The most difficult and longest part of the work of the brigade was precisely in the laying of the first tape of bricks, so that in terms of level everything was not exactly the same, but perfectly even. Because the first rows provide not only the basis for the future barbecue, but also the technical equipment of the structure is determined.
When you are going to make a barbecue, be sure to be present during the construction. And it's not even that the team can cheat, no. The fact is that it is during the construction of the barbecue that its architectural and technical forms are determined.
In my case, it was decided to change the project, and the tabletop was increased in length, and the sink was moved to the edge, keeping a small section of the tabletop for dishes on the right. Also, which turned out to be very important, deviating from the project, we increased the size of the firebox from 60 cm. up to 75. And, most importantly, the pipes from the stove and barbecue were separated. Those. everything flew into the pipe into one, but two separately built chimney ducts fit into this single pipe. And, by the way, the chimneys that are sold in stores are not quite similar in diameter for such barbecues. The chimney diameter should be wider.
Here are, as it seems, small trifles, which later led to the fact that the grill functions at 100%. What is this? Working on the stove or on the grill separately, they are independent of each other, i.e. no heat loss. Second, as strange as it sounds, the grill works like a good fireplace, i.e. perfectly gives off heat, even if you just burn wood. That allows us to celebrate the New Year in the gazebo. The most important thing is that during the first firebox or during the firebox after rain, smoke does not enter the gazebo during the fire, both from the stove and from the barbecue.
On the stove I cooked Fergana pilaf (recipe), carp in a cauldron in milk. On the grill, of course, barbecue, as well as baked vegetables.
The brazier was done perfectly with a plus. The main thing is that I compared with other objects, my grill was not a brick block and did not visually press on a person. The brazier turned out to be light and fully functional.
For the first time in many years, I now have a piece of paradise in my village.
The actually built gazebo has become a recreation center, a summer kitchen and even a place where guests can spend the night.
I am not an expert in the construction of barbecues, and I did not want to distract the master who built it for me. But I can describe some technical characteristics of the barbecue, and, of course, how the work on the construction of the barbecue was carried out.
The cost of the barbecue without finishing was 125,000 rubles. The dimensions of the barbecue are 95 + 75 + 195 in length. Height 80 cm to the top of the worktop. 70 cm height to the barbecue plate. Height to pipe 185 cm.
The grill itself consists of several areas for work:
Single-burner cast-iron stove with different-sized "pancakes". A standard cauldron 28 cm wide with a total volume of 8 liters is placed on the stove. You can also put 32 cm. cauldron, with a volume of 12 liters;
The firebox of the grill itself is size 75X75 and depth 50 cm. The bottom slab contains white refractory bricks cut in half lengthwise. Between the bricks 2 cm. clearance for the blower. And attached to them is a row of the same brick that serves as the basis for the barbecue. Usually, all grill fireboxes are made in this form. But, few people know that shish kebab is prepared at a height of 22 cm from the coals. Therefore, then removable bricks are placed, which are installed when we fry the kebab. For the preparation of other gastronomic dishes, an additional row of bricks is removed;
Working platform for cutting;
Sink with supplied water, at the bottom there is a 10 liter heating tank with bottom water supply;
Table top.
It took a long time to build a brazier, almost two weeks. One foreman and two Uzbeks (auxiliary workers) took part in the work.
They built a gazebo, built a barbecue, built a tandoor, built a bathhouse, destroyed mosquitoes - what else is needed for a happy summer outside the city?
I did not find the photos that I took during the construction of the barbecue, but I will add a photo of today.
What changed:
1. The two-plate hob was changed to a single-plate one;
2. We ordered and closed the gazebo openings with "soft windows".