We construct correct brazier for barbecue together with FORUMHOUSE users
For suburban areas 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 open air, under 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 solid money, but it is not a fact that they will please the owners with ease of use and a long service life. A good device for cooking barbecue according to your needs is not difficult to make 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 for ash. 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 better appearance and corrosion protection.
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. The real owner strives to make it not only reliable, but also as convenient and multifunctional as possible. 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 a cast-iron frying pan, a pot, etc. In the folded state, the grates 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 outdoor trips, but they tend to rust, lose shape, which affects its useful qualities. Another thing is a solid brick structure.
Brazier. Board height.
stone oven
A brick barbecue or stone oven on the site is ideal for preparing 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.
And here is a simple brazier design from fireclay bricks it is easy and inexpensive to build, but it will last a long time and will be much more economical than steel in fuel consumption. 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 you add a little imagination to skillful hands, material, the right size and tools, 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 with detailed description construction barbecue complex.
A quality brazier is the key to a successful barbecue. The material of construction directly affects how evenly the meat is fried, how long the coals will smolder, and how the smoke will be distributed. Right choice metal will help the fixture last for many years. Inappropriate material, on the contrary, will lead to rapid corrosion, can spoil the taste of food and lead to poisoning. That is why when buying or making a brazier with your own hands, this issue should be taken responsibly.
The most durable braziers are obtained stainless steel. Such steel is especially durable, endures external mechanical influences, changes in humidity and temperature. Ordinary iron, when heated, is strongly deformed and quickly oxidized.
Cast iron looks more impressive, copes well with heat, heat support. However, when used outdoors, it can quickly become covered with hard-to-remove rust. In addition, cast iron fixtures are very heavy, difficult to transport, and more expensive.
TO the best materials, suitable for barbecue, experts attribute (GOST 19903-74, GOST 16523-97) and steel 10G2, 09G2S, 16GS(GOST 1577-93). These brands are most often used for the manufacture of tools. Black metal is also considered a good option. However, a brazier with poor seams will not be able to keep the embers properly smoldering throughout the entire process.
Steel 3, 5, 15 are ordinary low-carbon steels that have proven themselves in everyday life as quickly rusting.
Optimum metal thickness
Choosing the material for the barbecue is half the battle. It is equally important not to miss the thickness of the metal. All braziers are divided into two categories:
- Thin-walled. Most often these include portable models. small thickness ( 2-3 mm) can significantly lighten the weight. Such braziers are less durable, but they are quite enough for several seasons. In barbecues with thin walls, coals cannot be cooked. Long heat will lead to rapid burnout of the case. Coals will have to be purchased or made in advance at the stake. Also in this option, you can burn meat;
- thick-walled. Most commonly used permanently. Such options are usually made from a sheet 4 mm thickness. They are noticeably heavier, more expensive, but also confidently serve for many years. Shish kebab in a thick-walled device is fried more evenly, retains juiciness well.
Having understood the design of the brazier, you can independently make a mixed version. The combination of metal of different thicknesses will allow you to achieve a compromise between weight and strength. The best solution would be a brazier with a steel bottom 4 mm, walls 2-3 mm. The sidewalls are connected by ribs from the four. At the same time, the screw holes are made oval, taking into account the expansion of the metal during heating. This combination will reduce the weight of the product, but will protect the walls from deformation. The meat will be evenly fried if the skewer is turned over in time. 
Do you need metal processing
A steel brazier is better to additionally protect against corrosion, then it will last even longer than usual. For this purpose, powder enamels and paints with heat-resistant abilities can be used. The first coating that comes across will not work - burnt paint will ruin the barbecue and lead to poisoning with toxic secretions.
Special formulations are able to withstand temperatures above 600°C. They look beautiful, ennoble the appearance of the structure. Heat-resistant spray paint can be purchased at specialty and automotive stores. Do not allocate harmful substances, but silicone paints also protect against rust, plaque, soot and ash accumulation. Some of their varieties require baking, which is indicated in the instructions.
In the factory, the metal structure is strengthened by bluing and oxidation. The surface is cleaned, degreased, a black heat-resistant film is applied on top. Steel is kept in a sodium solution at 140 ° C or in water vapor with oxygen. Electrochemical treatment is also possible. It is very difficult to carry out these processes on your own, but if possible, it is better to use it. Compositions for such procedures are often sold at gunpoints.
IMPORTANT. Paint coating is carried out only on the outside.
Making or purchasing a quality brazier requires certain knowledge, time and effort. Do not neglect the characteristics of the metal if you plan to use it for a long time. Bad steel can harm your health and inevitably lead to unnecessary spending and the purchase of a new device.
First you need to imagine how and where you are going to use the barbecue. Let's start by determining where to use the barbecue. Do you need a brazier to install it on your country cottage area, to the yard of your country house or to throw in the trunk of a car and go out into the countryside with friends, maybe you just want to go out into the yard and fry a barbecue or cook a steak. If you need a brazier for a summer residence or at home, it is important to decide whether you need a brazier with or without a roof.
It is also worth considering the options for using the brazier and, accordingly, the dishes that you plan to cook on it, the model and equipment of the brazier will depend on this, it’s no secret to anyone that an ordinary brazier can be used for cooking barbecue, lulakebab and roasting vegetables, and having in your as part of the grill, it is easy to cook a steak or cutlets, a spit will allow you to bake a pig or a bird, if you also have a stand for a cauldron, it is easy to cook delicious pilaf and stew, barbecues that have a stove in the kit can work with any standard kitchen utensils and you can cook absolutely all dishes, also some barbecues are even equipped with a smokehouse. And so let's further consider all the available options in turn.
Barbecues for going out or going on a picnic.
This category includes all small and compact folding barbecues. When choosing a brazier for going out, you should pay attention to its dimensions, it should easily fit in the trunk for going on a tour, we recommend the following models:
The requirements for such a brazier are minimal, namely its size and folding legs, if you want to not only go hiking but also carry the brazier for decent distances on foot, you should also pay attention to its weight, in such a situation, the smaller the better. Unfortunately, very light braziers have a small drawback, they usually have thin walls of about 1 mm, in order for such a brazier to serve for a long time, it is necessary to heat it exclusively charcoal with a low combustion temperature, birch charcoal can already overheat thin metal and lead to deformation. Therefore, we recommend paying attention to folding braziers with a brazier of at least 2 mm, which can serve for a long time when refueling with high-quality hot birch charcoal.
Dimensions
Folding support
Weight
metal thickness
Recommended best options link to section in new window
Braziers for giving without a roof.
If you have already decided that a roof is a luxury or an excess, then let's figure out what really should be in a barbecue without a roof.
First of all, you need to pay attention to the brazier and its characteristics. Its main characteristic is the thickness of the metal, this parameter will help determine the quality and durability of the product.
1 mm brazier - thin, not durable, will last no more than a season, it is necessary to straighten it regularly. Strictly only ordinary non-birch charcoal, otherwise it will bend and burn out.
2 mm brazier - it can serve for a long time only in one case, if it is heated only with purchased charcoal, if you decide to “throw firewood”, especially such hot species as birch or oak, then it will definitely lead from the heat, and when you fill the coals - can also lead to sudden cooling. On the other hand, this problem can be solved by straightening the curved metal, thereby extending the service life of the brazier.
Braziers with a 3 mm brazier, in our opinion, this option is optimal in terms of price-quality ratio. Such a brazier will withstand most standard temperature loads and only hot wood in a strong wind can cause any harm to the brazier.
Braziers made of 4 mm steel and above are the standard of quality and can last for decades. To spoil them, they must be melted! Such braziers can rightfully be considered the best, feel free to buy a brazier with such a brazier and do not be afraid for its safety.
As an important factor in the durability and heat resistance of braziers, it is worth highlighting such an element as reinforcement. Reinforcement of the brazier is the strengthening of the walls and / or base of the brazier by welding thick metal rods. Often, reinforcement is made with decorative forged bars, which improves not only the strength but also the external attractiveness of the product. Reinforcement significantly increases the strength and durability of the brazier, that is, we can say that a properly reinforced brazier is similar to a brazier that is 1 - 1.5 mm thicker.
Furnace kit. It is desirable that the kit comes with a partition that will allow you to separate working area and split the coals. It is also good to have a stand for a cauldron and a grill grate, and also pay attention to the presence of a support for installing a skewer.
In addition, I would like to tell you in detail about the types of blowing in braziers. They regulate the process of burning coal and the release of heat. So there are three types
Without blow.
It is always bad, the coal does not burn evenly, it is difficult to ignite, it is easily extinguished. It gives little heat, cooking on such a brazier will not bring any pleasure and can dry out rather than fry meat. You have to keep waving the cardboard around. Such an organization of the brazier is only suitable for very small disposable barbecues.
Side puff.
Already much better, suitable for most standard barbecues allows you to cook comfortably, occasionally you need to stir the coal for a more even burning. You should only beware of the wind, which can overheat the coals, which will burn your dish.
Bottom and adjustable blower.
For true connoisseurs and professionals and fans. Ideal for total control over the cooking process. Provides uniform combustion and distribution of heat over the entire area of the burning surface on the brazier, allows you to adjust the combustion temperature, eliminates burning due to side wind. Automatically rids coals of excess ash and cinders. Tag link
Lifting bottom option. A unique solution, present only in super-barbecues, allows you to regulate the heat during the cooking process, adjusting the distance from the coals to the meat by raising or lowering the bottom. I’m sure that everyone at least once had a situation where the fun is in full swing, the coal is already burning out, but there are still underdone billets, at such a moment there’s no desire to re-cook the brazier, this function comes to the rescue, you just need to raise the bottom frypot and you can continue cooking with less charcoal, but with the same heat.
Notches on the walls of the brazier - allow you to fix the skewers in any required position and allow you to fry the meat from all sides without burning!
Removable brazier. Many braziers offered by us are equipped with this function, when choosing a brazier with a removable brazier, you should pay attention to the presence of comfortable handles. A brazier with this function will allow you to easily move the brazier to any place, which can be useful when cleaning it from coal or in case of transportation and storage out of season.
Cover for barbecue. It is also a very convenient option that will protect the brazier from bad weather debris, and after extinguishing the coal, it will protect your site from flying ash.
By observing the correct dimensions of the elements of the barbecue grill and the height of its legs, you can create the optimal temperature for cooking barbecue on charcoal. To do this, you need to know the length and design of the skewers / barbecue grills, use the drawings, or at least the diagram, which are provided below. In other cases, the dish will burn or remain undercooked, and the service life of the hearth will decrease.
To enlarge the drawing and view all sizes, you need to click on the photo
Since the preparation of barbecue or any other food takes place according to specific technologies, the following factors are taken into account when calculating the optimal size of the barbecue:
There are options for braziers with additional functions. For example, a brazier is equipped with a side compartment for unburned coals with its own chimney. Or part of it is covered hob for simultaneous cooking of a side dish, warming up the kettle. 
In this case, the main part of the brazier should have the dimensions recommended in this manual. The remaining elements are attached in such a way that the cooking process of the barbecue occurs without any interference.
Skewer design
There is only one way to calculate the correct dimensions of the brazier - the cook uses skewers, a barbecue grill, or both of these tools of the same length. standard design shampoo is:
- length - total 45 - 50 cm, working 30 - 35 cm;
- curl - spiral, located near the handle, length 4 - 6 cm.
You can enlarge the drawing by clicking
In camping (collapsible, folding) versions of the brazier, the dimensions of the sword / skewers may be reduced.
If the working tool is lost/replaced, the length of the skewer should be adjusted in accordance with the brazier for which it is intended.
Similar requirements apply to barbecue ovens. The grate should be placed evenly over the coals at a height of 5 - 8 cm, since the meat is usually pressed with nets on both sides and cooks faster. The industry most often produces mesh structures with dimensions of 18 x 28 cm, and a brick or steel box is fitted under them, where coals will be poured. 
Temperature regime
Attention: Experts still do not have a consensus on the need for holes in the side walls of the brazier. Some think they interfere with control temperature regime, and air should be supplied inside with a special fan. Others believe that when fanning increases the likelihood of igniting smoldering firebrands, they prefer not to use a fan.
Dimensions of barbecues of various types
Hearths for frying meat on coals are made by hand from different structural materials. Which also leaves an imprint on the dimensions of the brazier design. For example, from sheet steel, the brazier box turns out to be compact, and from brick, it is oversized. Cutting sheet steel is easier than splitting masonry stone.
Collapsible and folding hearths are designed for transportation, usually have smaller dimensions compared to stationary type braziers.
Width
When using standard skewers, the width of the brazier depends entirely on their length:
- size - 30 - 35 cm;
- skewers - a vertical slot in the side wall of the broiler on one side (pointed) of the skewer.
Turns are carried out according to the scheme:
- skewers are inserted with a far pointed edge into a vertical slot;
- then flip 180 degrees into the same slot;
- further browned separate sections barbecue, skewers rotate 90 degrees in any direction, fit flat on the upper side of the barbecue, and not a groove.
Click to enlarge
This technology is considered classical, however, there are electric skewers and skewers of various designs that allow them to be fixed relative to the coals at any angle.
According to standard parameter barbecue grills for it need a brazier width of 15 - 18 cm. It should be noted that when turning it lies on the side walls of the brazier at different heights.
Depth
By default, the efficiency of open hearths is much lower than that of barbecue ovens with a combustion chamber. With the same fuel consumption, the yield of kebabs is noticeably lower. The depth of the brazier is selected depending on the meat and the temperature regime:
- in normal conditions pieces of pork or lamb should be at a distance of 5 - 10 cm from the coals, which are covered with a layer of 5 - 10 cm at the bottom of the brazier;
- thus, the height of the side walls is 15 - 20 cm.
Attention: The main mistake when self-manufacturing the brazier becomes firing coals directly inside it. For a large fire, the depth of the barbecue increases, the distance from the burnt firebrands to the skewers becomes greater than the required value. The barbecue takes longer to cook, the consumption of firewood increases.
Length
If the previous dimensions of the brazier are considered critical for the kebab cooking process, then its length is a less important factor. However, you should take into account the nuances:
- vertical slots for skewers are made at a distance of 8 - 10 cm from each other;
- if you place them closer, the meat will not fry, it will become more difficult to rotate the skewers.
Therefore, the length of the brazier mainly depends on the number of guests or family members for whom the dish is being prepared. If the brazier is used in a large company, you will have to set a priority, stock up more coals. 
In the orders of barbecue ovens, the sizes of both grates and skewers are taken into account, but at the same time, average sizes are taken. Only a professional bricklayer can adjust the design, home master it is better to stick to the layout scheme without changes.
For barbecue grills, 30 cm of the length of the hearth is enough, the meat cooks faster, so portions of coals last longer.
Barbecue height
The quality of operation of the hearth is affected by the height of the brazier from ground level and it should be from 75 cm to 125 cm. The level from the soles of the brazier to the hands of his hands is taken as a comfortable value for this size:
- in this case, the spine is unloaded, there is no need to bend over the brazier;
- natural draft increases if there are holes in the side walls of the hearth.
So the height depends on who will cook the barbecue most often. Multiple drawings metal structures we have already given above, here we will add another drawing of a brick barbecue. 
Attention: In mobile barbecues, the comfort of cooking kebabs is deliberately sacrificed by increasing the ease of transportation. Short legs take up less space in the trunk of a car.
brick hearths
Unlike metal braziers, brick braziers are enlarged in size. This is due to the large format of the structural material. Nevertheless, the internal working part of the hearth must have the indicated dimensions. Only the external size of the structure increases, chimneys, countertops and sinks are often made, which increase the comfort of operation.
The main nuances are:
- length, height to the side and width - these parameters are easier to fit to standard sizes;
- brazier depth - has a rigid binding to a brick format of 6 cm and a seam thickness of 1 cm, is 21 cm or 28 cm (3 or 4 rows, respectively).
Can be enlarged by clicking
A brick structure by default has a higher resource than an iron one.
Metal constructions
When constructing metal structures, there are much more nuances, different elements can be used: sheet steel, finished decorative elements (usually twisted and forged elements) and parts of used products (countertops, barrels, tanks, whatnots), as well as hearths are not only stationary, but also mobile within the site.
Therefore, in one case, it is easier to withstand the dimensions of a metal brazier, in another case, they have to be deliberately changed. For example:
Well, and a video on which you can see some additional nuances about dimensions:
Thus, when making a barbecue or for cooking barbecue on charcoal, you should use the drawings with the classic dimensions that were given above. This condition is easier to fulfill when using sheet steel, more difficult when laying bricks or partially using parts of high artistic value from used household items.
For most people, it is associated with a long-awaited outdoor recreation, fragrant dishes and a good pastime. However, one of the important components of a successful holiday is the right barbecue. Poor-quality brazier quickly loses heat, which is why dishes turn out to be tasteless or cook longer than necessary. How to choose a brazier for a summer residence, read in this article.
Types of barbecues
The first characteristic of the brazier, which must be considered when buying, is its mobility. There are two types of barbecues: portable and stationary. The portable brazier is easy to assemble and easy to transport. You can put it in the trunk of your car and go on a picnic out of town. Portable options are divided into two more types: folding barbecue and prefabricated. The difference between them is obvious, the folding version is connected, it remains only to expand and fix it. The prefabricated brazier must be assembled and disassembled each time. The advantage of the prefabricated model is greater stability, but over time it becomes more and more difficult to connect the elements due to the deformation of the plates due to constant heating. The disadvantage of a portable barbecue is the loss of heat and the difficulty in maintaining high-quality heat.
This feature is absent in a stationary barbecue, in which the heat is maintained long time due to the absence of extra holes and wall thickness. A stationary brazier takes up more space, the construction of a brazier is fundamental and large-scale, under such a brazier it is recommended to fill in the screed so that the soil can successfully withstand the load. Since a stationary barbecue is a building for many years, choose the outer cladding based on the exterior of the house and the site. But due to the difficulties associated with the construction stationary barbecue, among consumers there is a tendency to choose a portable option, even for its permanent use in the country.
Mangal materials
The choice of material from which the brazier is made affects the durability and quality of the purchase, ease of use, as well as the cost of the product. There are three main types of materials for barbecue.
- Cast iron brazier. The advantages of a cast-iron brazier include durability and high heat capacity: a heated brazier retains heat for a long time. The disadvantages of a cast iron brazier are a lot of weight, a high price, as well as the need for gradual heating to a cold temperature. With a sharp temperature drop, cast iron can crack, and such material cannot be restored.
- Steel brazier. Brazier made of steel can be stationary or portable. The advantages of a steel brazier include affordable price and a wide range for any needs of the buyer. The main disadvantage of a steel brazier is the rapid deformation of the brazier with the wrong wall thickness.
- Brick brazier. A brick brazier is a serious design, such products are made only in a stationary form, often with a concrete foundation, they are not only a functional, but also a design detail of the site. The advantages of a brick barbecue include long-term preservation of heat, the presence of a chimney, which adds comfort to the cooking process. Among the disadvantages of a brick brazier is the cost and timing of the installation of the product.
Barbecue selection
Before buying a product, pay attention to a number of criteria for choosing a barbecue.
- The wall thickness of the steel brazier is an important characteristic that affects the service life. Choose a country brazier with a wall thickness of at least 3 mm, for a folding road option, a thickness of 1 mm is enough, but remember that such a brazier will not last longer than 1-2 seasons.
- The optimal depth of the brazier is 15-20 cm, with a greater depth, the consumption of coal will increase, with a smaller one, the dish will start to burn on the outside, being raw inside.
- The presence of a double bottom of the brazier will speed up the process of preparing coals and increase thermal insulation.
- The brazier cover will expand the capabilities of the product and speed up the preparation of dishes.
- A roof over the brazier, wheels for movement and a side shelf are not mandatory elements, however, they facilitate and increase comfort in the process of using the brazier.
Buying a brazier for a summer residence is a paramount task for a person who loves outdoor recreation. To ensure that the product does not deceive expectations, determine the necessary functionality, study specifications, and only then proceed to the selection of a specific model.
