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How to make a barbecue from metal with your own hands? It is impossible to dispute that meat, fish and vegetables cooked on coals are much tastier and are not in vain considered gastronomic delights. When cooking, you will need to work with hot metal and open fire. The result, namely the taste of the dish, depends on how convenient and simple it will be for the cook to work on the barbecue grill or grill.

For this reason, many connoisseurs of open-air fried meat prefer to make their own hand-made metal barbecues, which will be discussed in this article.

General information

Construction - what it should be

There are several ways to choose a barbecue construction that suits you :

• Borrow an idea from acquaintances, friends, or people who know how to make such products with their own hands.

• Think over to the smallest detail and brother your oven-brazier, which will be ideal for you.
• Find photos on the Internet and use them to draw up a diagram to make a barbecue with your own hands, or try to improve the existing structure.

Important! Whichever option you choose, take only real projects as a basis, not ideas. No matter how the stoves look, first of all, you should pay attention to practicality.

Metal is an ideal material for making grills, ovens and braziers.

A structure made of cast iron or steel will quickly warm up, and this will not allow heat to be lost to warm up a stone or brick slope. But you can make a portable model out of metal, or even a folding one, if you often go out into the countryside with your barbecue.

Design requirements

There are a large number of schemes and options, designs and ideas, but not all of them are safe and convenient.

In order not to get into a mess and not to copy other people's mistakes, consider the following points:

1. The barbecue, like the brazier, is an open-chamber type of oven, and pipes or chimneys are rarely used to remove processed products. But if you have a desire to supplement the structure with a hood, you will need additional fastening to the base or the ground.

   If this is not done, the structure will tip over during cooking.

2. For manufacturing it is recommended to use a profile and metal sheets with a thickness of at least 4 mm. If we take a thinner metal as a basis, the structure will quickly deteriorate and burn out.
3. Not all barbecues can burn charcoal and briquettes well, so consider how you will maintain the smoldering temperature during the stove design phase.

Good advice! Do not purchase or copy metal barbecue models that are decorated with a huge number of welded and carved parts.

No matter how hard the cook tries, but when working with the oven during cooking, a layer of soot and fat will stick to metal surfaces, which must be removed and cleaned by hand.In addition, really successful designs rarely come with exquisite design.

How to choose a barbecue

Many people believe that a barbecue roaster and a brazier are absolutely the same designs in terms of operation and structure. While most do-it-yourself designs can support this claim, it really isn't. Masters rarely attach importance to all the subtleties when arranging a barbecue, and only true connoisseurs and admirers know all the secrets and nuances.

For this reason, if you want to make the perfect DIY metal barbecue roaster, you should get to know these connoisseurs better.

What is the difference between a barbecue and a barbecue?

There are only two main differences.

Firstly, despite the fact that the principle of operation and the device are somewhat similar, the brazier and barbecue differ in the furnace part during operation. It turns out that the released heat affects fish and meat in different ways, and the final effect is also different. In the grill, food is heated by combustion products from wood and a little heat from hot coals.

And in a barbecue, cooking and heating are due to radiation, since in this case the flow of air to the surface is weaker and goes to the inside.

Secondly, in a barbecue, the heating of the product is softer, since the bulk of the heat goes to heating the coals, metal, and thanks to the grate, cold air flows around and cools the already fried surface. Unfortunately, only the chef can fully explain the difference, but in short, when cooking on a metal barbecue roaster, fat and moisture remain inside the product, and do not evaporate with a stream of hot gas, making the dish juicier and richer in taste. If you have a barbecue, it will not be difficult to cook a juicy steak, and to get the same result on the grill, you will need to wrap the workpiece in metal foil.

In the classic barbecue brazier device there are metal bowls in which coal is kindled, and in them it smolders.

In older varieties, firewood was used instead of coal, and they were piled up in a heap in a metal container and burned to coals. As soon as the cup was filled to the brim, a wire rack or some steel rods were placed and cooked. To obtain a similar effect in the grill, you need to constantly turn the skewers with meat and try not to overdry the meat or vegetables, and at the same time achieve good roasting.

The design of the brazier

The classic device implies that a metal / stone bowl will be used for cooking, over which a metal grill is located (ideally - nickel-plated), but you can use the most common one, even from thick steel wire. In modern production, braziers have special heating bowls for metal barbecues.

Air enters the glass, partially burns the coal, and after the combustion product is removed outside along the metal walls.This way you can keep the temperature high and not bother fanning.

2 in 1 - brazier and barbecue made of metal with your own hands

By design, the system is a box with four corners, which is welded from metal sheets. This structure can be stored in a collapsible form, and if necessary, assembled and installed on a picnic.

Features are:

• The shape of the case, which is unusual, broadens downward and this allows many times more efficient use of coals, while preventing the formation of burnouts .

  ..

• The bottom is not simple, but double, which helps to maintain a stable temperature level, and there is no risk of coal spilling onto the ground or the chef's feet.
• The shape and method of fixing the removable feet provides high stability in any situation and on any surface.

Please note, that this scheme of a barbecue made of metal by hand is considered one of the best in existence today.

If you use all the features of the brazier correctly, then, as an addition to the oven, you will need to make several removable grates that will provide the ability to fry at different heights from the coals. The structure itself is assembled from ready-made parts, which are cut in advance in shape and size.

At the bottom, fasteners for supports are welded to the corners. The bottom itself is made so that it is solid and without holes. A perforated false bottom is laid on it.

Air is supplied through a side slot and a false bottom. By bridging the gap, you can achieve the required heat output without burning food. There are also notches that make it possible to install a skewer or skewers. The structure itself can be easily disassembled, cleaned, and even packaged if necessary.

Conclusion

In addition to coal types of braziers, you can make electric ovens or gas-heated braziers with your own hands.

Although true gourmets will not appreciate this method, it will be possible to cook on a barbecue even on the balcony, and nothing will smoke.

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