The word "brazier" came to the Russian language from the East. But we must pay tribute, as among the peoples of the Caucasus, it sounds almost the same. And it designates a brazier in which they cooked various dishes, mainly meat on charcoal. Today this device on the market is represented by a huge range. But in this article will talk about the grill without a roof, that is, specifically about the device itself: what materials are made, what sizes are used, how does it differ from other types of braziers.
To begin with, there is a huge variety of meat cooking devices on open fire sometimes confuses consumers. Because the names of these devices are many: barbecue, barbeque, braziers, stoves, barbecues, tandoors and others. All of them work on the same principle - cooking on coals. But we must understand that all these devices differ from each other in a purely constructive manner. We will understand this.
Grills and barbecues are the brainchild of American meat cooking culture. These devices are equipped with not only the case in which the coals are located, but also a cover. The latter is kept closed in the process of cooking meat products. It turns out that the moisture emanating from the meat with strong heat, does not leave the cooking zone. Therefore, the products inside the barbecue or grill are half fried, half cooked. This is exactly the meat that Americans love.
Usually barbies are made of stainless steel. And these are stand-alone devices, which mainly work on gas, so the burner and the connection pipe to the cylinder or gas pipe are already inserted in their construction. Besides the fact that the meat in the grill is semi boiled, there are other features. The advantages include:
a wide range of in terms of variety sizes , and accordingly productivity ;
barbecue design thought out to the smallest detail;
manufacturers offer a large number of various useful accessories ;
a presentable appearance that will decorate any suburban area with itself;
a small weight that makes it easy to carry the device.
As for the drawbacks:
if you use coal for cooking meat, then the grill body quickly burns through ;
order the furnace to fit your required dimensions - problem ;
made only without roof ;
the device's functionality is limited to ;
barbeque from known brands are expensive .
We add that it is present on the market production service of stationary brick barbecue ovens. These are powerful structures, heavy, under which a good foundation is necessarily poured. We must pay tribute to the fact that such furnaces are a huge variety of design designs. At the same time, besides the grill, they try to integrate other types of appliances on which they cook meat. For example, brazier or cauldron. Calling such brick buildings barbeque - the language does not turn. Probably a more accurate name is the furnace complex.
The following fixture is a tandoor. This is a full-fledged oven, because in it the meat is prepared not on coals, but from the heat emanating from the heated walls. This is a unique device, inside which you can cook fairly large pieces of meat, poultry carcasses, vegetables, bread and other goodies. But since the topic of the article is a brazier for a dacha without a roof, and a tandoor is a completely different kind of stove, we will not talk about it in this article.
So, we turn to the hero of our article - the brazier. To begin with, the market offers a huge range of these devices. Here there are models of standard sizes, and braziers, which are almost masterpieces of art. A large number of manufacturers offer custom-made barbecue services. But all presented types and types can be divided into two main categories:
The first ones are more often of collapsible type of construction made of steel sheet with a thickness 1-2 mm. They are light, quickly assembled and disassembled. But their lifespan is small. And if the intensity of use is high, then such a brazier will last no more than 3 years.
The second ones are several groups where two main groups stand out:
bricks where a niche is made for a brazier, the latter can be made of steel or lined with refractory bricks;
all metal construction , which is installed in the summer kitchen, concreting legs.
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Let's start with the advantages:
a wide price range : from a meager price for standard steel models sheet to exclusive designs with wide functionality;
manufacturing service at order ;
a wide choice of accessories ;
the ability to increase the functionality of by adding other devices: cauldron, barbecue and others.
Now for the shortcomings:
braziers are open stoves, which means they are devices with high fire danger ;
A thin sheet of metal quickly burns out under the action of high temperature emanating from coal;
Smoke from burning fuel polluting the nature of ;
cheap devices , as practice shows, are very unstable, therefore such braziers are unsafe for children and animals ;
rapid loss of external type due to the deformation of the metal under the action of high temperatures.
Now to the question which of the presented models should be chosen. Everything, as always, will depend on the conditions in which you are going to exploit the grill. If you take it with you to the nature (on picnics), then the best option is a collapsible, small-sized model. If the device will be used in the country, you can install a stationary version, and you can use the same portable.
Note the photo below. It shows a brazier, built of brick, but very simple construction, in which there is no roof or canopy. A successful model, beautiful, which will last more than a dozen years. And although this version is stationary, we must pay tribute to the fact that it is inexpensive.
Of course, large furnace complexes are the dream of many suburban developers. But in order to proceed to their construction, everyone must understand that this is a fairly serious cash investment. And here it does not matter whether such a complex will be closed by a roof or not. At the same time, everyone must be sure:
in the configuration , that is, which devices other than brazier will be present in the complex, for example, Kazan or tandyr ;
at the location of the brick building ;
qualifications of masters who are entrusted with the construction of the furnace complex;
in required number of money .
If all of the above points do not confuse you, then you can safely order a brick building. If at least one moment puts you in difficulty, then it is better to refuse a brick construction. Especially on the market you can buy forged barbecues without a roof, which will decorate a country plot as well as a brick complex.
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As they say, how many people, so many opinions. But professionals say that the barbecue should have a certain size, especially with regard to the depth of the device. It takes into account the thickness of the coal layer and the size of the pieces of meat strung on skewers. That is, the distance from the coal to the meat should be within 8 cm. If you do less, the meat will start to burn, if you do more, it will simply not fry, or the frying process will last longer, and this is excessive fuel consumption.
Therefore, more often than not, the depth of the brazier is made within 20 cm. That is, coals take up a height of 5-10 cm, meat 3-5 cmThere is an option when cooking is carried out not on coal, but on wood. The depth of this brazier is increased to 30 cm.
As for the width of the device, everything depends on lengths of used skewers. Their standard size is 45-50 cm, but the working length is 30-35 cm. Therefore, the optimal width of the barbecue is 40 cm. You can grill meat on the grill using the grill with a barbecue handle. This device is represented in stores a small size range. But it is enough to choose the size of the barbecue. So in this regard, problems should arise.
The next dimension is length. It will depend on how many skewers with meat you need to fry at the same time. Usually one skewer takes place within 5 cm. If the length of the barbecue is 1 m, then you can fry up to 20 sticks on it at once. It is based on this, you can choose the length of the device.
And the last parameter is the height of the roaster. This size everyone chooses for themselves individually. Someone likes to fry kebabs, squatting or on a stool, someone prefers to do everything standing up. That is, when frying meat you need comfort. Although professionals assure that the brazier should be of such height that the hands in the process of cooking were in the bent state. This means that the height of a shashlik maker varies in the range of 75-125 cm.
See the following video for tips on choosing the optimal size of barbecue:
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I would like to add to all the above dimensions another one that consumers pay little attention to. And he is important. This is the thickness of the material used. As mentioned above, usually for budget traditional barbecues, steel sheets with a thickness of 1 to 2 mm are used. Such devices quickly burn through and rust. On the market are models in which the thickness of the metal sheet varies from 4 to 8 mm. It is clear that the thicker the leaf, the more expensive the roaster. But the price is compensated by the long term trouble-free operation.
Today, cast iron barbecues are very popular. This metal perfectly keeps warm, for a long time without burning through. When heated, it gives off thermal energy, even if the coals have already begun to fade. And this is fuel economy. In addition, cast iron products are easy to decorate with wrought iron elements, which gives the product an unusual appearance.
Today to buy a brazier without a roof is inexpensive - no problem. This meat cooking device can be purchased at the store, they are sold online, offering great discounts and bonuses. Of course, everything will depend on the size of the barbeque maker, on its configuration. Prices start from 4,000 rubles.
For example, such a price is for a forged model with dimensions of 35x60 cm, made of steel sheet 2 mm thick and equipped with a poker, a shovel and a grate. The same price is for the standard model only with dimensions of 35x100 mm with a wall thickness of 3-5 mm. Both options are collapsible with a height of 90 cm. At the same time, you can purchase braziers on legs or on wheels.
The video shows braziers stylized as animals, with the designation of the price of the products:
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And a few recommendations from professionals:
It is necessary to choose the place to install the brazier that does not have a roof . It must be installed at a distance of not less than 3 m from buildings. It is impossible to install under trees , near arbors , fences , and also near flammable materials .
Purchase a brazier complete with additional useful devices. For example, with a built-in table , a box for coal and so on. Useful options will increase the cost of the product, but make cooking kebabs more comfortable.
A brazier on wheels is a preferred option than on legs.
The video contains recommendations on how to choose the brazier, what to look for when buying:
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So, the brazier, in which there is no roof or roof, is a very popular device. Everyone just has to decide for himself what he will be in terms of size, design and additional functionality.If there are no complaints about all of the above, then it is better to get a brazier with a simple construction, inexpensive but reliable.