How many bricks for a barbecue oven

Masonry mortar for an outdoor brick barbecue

The strength and durability of the entire structure is largely determined by the quality of the composition for pouring the foundation. For this type of construction it is recommended to use the clay mortar. If you do not want to buy a ready-made mixture, you can make it yourself. The advantages of using homemade mortar are undeniable. Firstly, such a stove can be repaired if necessary. Secondly, the cost of homemade mortar is much lower than the price of ready-made mix from the store.

To make a high quality clay mortar, you will need fine river sand, water, heavy clay, cement, or table salt. There are no universal proportions in the preparation of the clay-sand mortar. Only by experimenting can one find the optimal consistency. This is primarily due to the fat content of clay. The greasier the clay, the less it crumbles while drying.

Brick mortar can be bought ready-made or you can make it yourself

Useful tip! Raw brick has optimal clay and sand content, it is perfectly combined with bricks in masonry, and serves as an ideal base for the masonry mortar. Using this material will reduce the time needed to calculate the proportions and prepare the mixture.

For further work, you will need two sieves with meshes of 1.5×1.5 mm and 3×3 mm. The sand should be sifted through a fine sieve to separate it from impurities. This will make a thin layer of masonry mortar. To sift the clay, you must first soak it in water to the consistency of a thin sour cream, and then strain the resulting mixture through a fine sieve. Add sand to this mass, stir the mortar, and again run the entire mixture through a sieve with a mesh of 3 × 3 mm.

Sand should be added gradually. at the rate of 1 liter of sand per bucket of clay mixture. Using a smooth wooden board, you can check the elasticity of the resulting mortar. To do this, you need to dip it in the prepared mixture and look at the thickness and consistency of the adhered layer. A 2 mm thick layer is optimal for masonry. To the touch of the resulting mortar should be soft and elastic, avoid lumps and clots.

To increase the strength of the mixture for the brick BBQ oven, it is recommended to add 100-250 g of table salt per 1 bucket of mortar. As an alternative to salt you can use cement. However, it should first be diluted with water to the consistency of a thick sour cream and mixed with the mixture. For 1 bucket of mortar you will need 0.75 liters of this cement mass.

To prepare the mortar with their own hands will need fine river sand

bricks, barbecue, oven

Approximate consumption of the mixture per 100 pieces of bricks is 20 liters (assuming the joint width of 5 mm). The type of brick used and the thickness of the joint are important here. You should be prepared for the fact that in some cases the consumption of the solution can increase to 35 liters.

Brick barbecue, brickwork with their own hands, drawings, photos

Making a barbecue with a cauldron with his hands from facing brick, step by step instructions with photos.

At the bottom of the page there is a surprise, a PDF file Barbecue of bricks, poryadovka with his hands, drawings, photos.

Facing brick was used, the color of light beige and chocolate brand M150.

Setting up the first row of barbecue. The masonry is up a little.

Have adjusted on sawing of half which in the project about 80 pieces.

Installed the arch, adjusting the evenness of the segments. We put a masking tape on the ends, we had to scrape the glue off.

Poured the arch in the evening and by morning it was dry.

Installed the furnace door of stainless steel 8 mm. Along the perimeter we put insulation.

We have overlapped a shelf, it is considered half of the work is done.

We lined the inside of the stove with Terracotta heat-resistant mix. There is a heat barrier on the edge of the lining.

The masonry moves to the end, we have to cover the barbecue with a film, it rained.

We are finishing laying the brick lining with heat-resistant brick in the grill.

We threw the shelf of the barbecue with two rows of bricks in the color of chocolate.

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That’s it, all that’s left is to tile the clinker steps. Barbecue tiled.

It’s a real pleasure to install a circular sink.

List of materials for the barbecue

The brick facing Beige 1050 pieces Brick facing Brown 200 pieces Brick building M-150-220 pieces Brick refractory ShB-8-150 pieces Cement-150 kg. Refractory clay.140 kg. Terracotta mix 60 kg. Waterproofing.1 roll. Plate under the cauldron 510h510 mm-1 pieces Furnace door 250h210 mm-1 piece Blower door. 250h140 mm-1 piece Spike 250h300 mm 1 piece Basalt cardboard 1000h2000h5 mm-1 piece Corner piece 63×1274 mm-1 piece Corner 50×900 mm-4 pieces 717 mm-4 pieces 300 mm-1 piece 580 mm-1 piece 680 mm-5 pieces Suspension 100 pieces Smokebox 3 mm.

Preparation of the substrate

Remove the fertile layer, if necessary, deepen the pit. The depth should be about 20-25 cm. The size of the foundation or pad. 50 cm more dimensions of the oven in all directions. The bottom is leveled, and rubble of a medium fraction is poured on it. The thickness of the layer of gravel. 15 cm. It is well tamped. Preferably. with a vibratory plate, if you do not have it, with a metal or wooden rammer.

Further steps depend on the chosen base. If it is one of the coatings. paving stones, paving tiles and similar materials, then a layer of fine sand is poured, in which the coating is placed according to the level.

If you have chosen a slab foundation, it is reinforced with 10 mm diameter rod. It should be placed along and across the foundation with a spacing of 20 cm, and tied at the intersection. If you do not know how to tie a special wire, you can tighten it with plastic clamps. For this model it is allowed to reinforce with a prepared mesh made of thick wire. A formwork is placed along the edges and everything is poured with concrete, grade M250. Work can begin in a week if the average daily temperature was not below 20°C, and in two if it was 17°C.

How to correctly make the grouting of a barbecue stove with a cauldron

Holidays outdoors in the country house or cottage does not do without cooking in the open heat. Banal barbecues or baked vegetables won’t surprise anyone, but to cook in such conditions real pilaf or other complex dish is possible only on a special grill. Such is the barbecue stove, the design of which provides for the installation of a cauldron.

Mortar for masonry

Since bricks have different properties and are used for masonry in certain parts of the brazier, the mortar for bonding them will also be different. This is due to its characteristics and ability to withstand a certain temperature.

Chamotte mortar

This mixture is one of the most convenient ways to bind bricks. The fireclay mortar simplifies the work, as it only needs to be diluted with water in the right amount. It is necessary to read the instructions on the package in order to correctly comply with the proportions.

This type of mixture can withstand temperatures up to 1700 ° C, does not crack, has high viscosity, so the use will be most comfortable.

Clay-sand mortar

For the firebox, smokebox and brazier, you need to use a mixture that will retain its properties even at high temperatures. To create it use red clay and sifted sand (proportion 1:2).

Important: the clay should be pre-soaked for at least 3 days.

Cement mortar

The outer frame of the walls, part of the chimney and other parts of the brazier, which are erected first, are fastened with the usual cement mortar. For this purpose, mix sand and cement in a ratio of 3:1.

Stages of execution and masonry

The bricks in this project are laid “in bed”. The 2 rows that protrude into the inside, because the bricks are perpendicular to the others, serve as the holders of the iron grill plate and the grid. The underlying part can be used for storing firewood or for any other purpose.

It is necessary to lay bricks with an offset, first cut them in half using a circular saw or other tools that are used for working with bricks. The base of 6 rows forms the grill and worktop side by side. After six rows, put only the part that is the grill.

The joint between bricks will be about 5-8 millimeters. Throughout the entire course of laying bricks, a uniform thickness should be observed.

To maintain a smooth configuration of the building, use a fishing line or any improvised material to orientate the laying of subsequent layers. However, everything should be checked with the level. The vertical degree is measured with a special plumb line. It is not recommended to use a level to measure vertically as it is not accurate enough. So use a good tool that is designed for a particular manipulation and then the appearance and durability of the fireplace will surprise you.

The laying of this grill is not complicated and should not cause unnecessary questions. But how to dry a charcoal grill? If it is dry outside, 3 to 4 days will be enough to remove the moisture. Then you can slowly heat it up. Melt for a few days, but not intensively, using small pieces of wood. After that, cook on the grill whatever you like.

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In case the weather is going to be rainy, and there is no awning, you should cover the grill with any waterproof material. Seven days later, take your time to start drying. To do this, make a light fire for a small amount of time. To dry the charcoal grill will take two to three days. After that it will be ready to use.

Small barbecue of bricks with their own hands, poryadovka, materials

Consider the detailed layout of a small brazier made of bricks. Since there is not much space in the gazebo, so sometimes you need a small brick charcoal grill project. This project uses a small barbecue with a small plate 510×51010 mm. Since the size is small, so inside the brazier is an overhang for the exit of the smoke in the smokebox. At your discretion, in the project corners of bricks can not be rounded, because the process is time-consuming.

The detailed masonry of the barbecue

01 row, we put a solid brick, we get a barbecue 7 on 3 bricks.

Row 02, we form the ash chamber under the cast-iron plate, one brick is mowed to get the ash. The deepening in the ash chamber allows coals not to roll out. On the right side there is a firebox for the brazier.

03 row, continue laying the ash chamber.

04th row, we put the ash door.

The 05th row, we lay the floor of the firebox of fireclay bricks. Install the grate.

The 06th row, raise the walls of the furnace and supports for the brazier.

Row 07, firebox lining. Under the chimney we extend the bricks, they are on the weight, so we reinforce with a corner.

Row 08, we put the furnace door 250 mm by 210 mm.

09 row, put the lintel over the firebox. Lintel bricks are strung on the stud. You can use another option, install the lintel on the metal 50 mm corners. From the furnace chamber we form a channel for flue gases. Often, when removing exhaust fumes, a stainless steel pipe is inserted inside the duct, thus increasing the speed.

Row 10, continue with the exit of the smoke channel.

11 row, trim the liner. Under the grill we lay the base of fireclay bricks. We lay a shelf in front of the brazier above.

12 row, we put the cast-iron plate with the dimensions 510 mm by 510 mm, flush with the brick. Along the edge of the slab we lay a basalt cord or basalt cardboard. We take out a hole under the chimney, in which you can lay a stainless steel sleeve. Start raising the brazier area from fireclay bricks.

Row 13, continue laying the walls of the brazier and the back of the stove. At the back of the slab you can not make a wall.

14 row, continue lining the brazier, re-bond the masonry wall.

Row 15, in the picture we see the overall dimensions of the barbecue.

19 row, prepare the lintel of bricks for the arch of the brazier. Bind the lintel, as well as the lower stud or put a metal corner of 50 mm. Angle must enter the brick, it is necessary to make cuts in the brick to insert the angle. In the kerf we take into account the place to expand the angle.

20 row, we form the chimney tooth in the brazier. Putting ready lintel.

21 row, finish masonry elevation for the pipe from the cauldron firebox. Next, the smoke goes into the smokebox.

Row 22, we begin to raise the masonry for the smoke chamber, reducing the area of the base of the brick layer.

27 row, we put the damper.

28th row, we deduce the pipe in the pole.

BBQ grill out of bricks with their own hands. Step by step instructions with photo.

Proceed directly to the masonry of the brazier.

We recommend first laying the first row of bricks without mortar, and assess how your future structure fits on the foundation. Do not forget to leave a 1 cm gap between the bricks. Also check the diagonals, they must coincide.

After that, you can start masonry barbecue. facing brick is laid on the cement-sand mortar (cement-sand ratio of 1:3). To make the mortar plastic, lime or a special masonry plasticizer from a nearby construction store is added. The joints are made with the size of 8-10 mm, for this use a metal bar, rebar, etc.п. At the adjacency of bricks without banding, the masonry is reinforced with peorated tape, wire, etc.д.

Do not forget to check the verticality of masonry in the corners at least every 3 rows. Also, check that the lengths of the diagonals of the barbecue are the same.

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You can make such crosspieces in several ways.

First, you can fasten the bricks with a metal stud and mortar.

Secondly, you can use metal corners.

In our case, we used the second method. Folded corners with each other in the form of an inverted “T” and sawed off half of the shelf. That’s what we have.

Take the angle no smaller than 45×45 mm. A smaller angle will be deflected. But do not take too big, so it won’t protrude over the brick edges.

Make a good oversize cut in the brick to prevent the metal from tearing the brickwork when heated.

Such a shelf is not visible to the eye, reliable and beautiful.

Let’s start to lay under (bottom) of the brazier. For the firebox we use fireclay bricks. Masonry work is done with ready-to-use refractory mix made of clay and sand from a building supermarket. You can use mortar. Seams do as thin as possible, about 3-4 mm.

To support the bottom of the brazier we use the corners. Do not forget to leave at least 1 cm gap between the ends of the corners and the brick. This way you will save the masonry from cracking in the expansion of the angle.

On the first row of the bottom of the firebox we put the second row, overlapping all the seams of the first. This prevents the joints from burning and the coals from getting on the firewood in the firebox from below. You can, of course, pour the concrete slab instead of the corners and the first row of the furnace. But in our case it was cheaper and faster to do it this way.

If you are going to pour a concrete slab, then one row of refractory bricks for the bottom of the firebox will be enough.

The face brick and firebox can be placed either in parallel or alternately. You can build the walls of the furnace first, and then cover it with facing brick.

Important! Leave a 1 cm gap between the facing brick and the refractory brick. The firebox and the cladding must not touch each other.

Let’s put the next rows of the barbecue oven.

Now we come to the point of constructing the furnace arch. We make a mangle (an arch construction made of wood) and install it in the portal of the brazier. Then, we perform masonry arches, trimming bricks to the right size. In the middle of the upper point we put a brick lock. The arch is ready.

Please note! The face brick arch is covered from the inside with a fireclay brick lintel. It is laid on the metal corner a little bit higher than the top of the arch, so it won’t be visible. It looks like this.

The arch is assembled, we continue to build the walls of the barbecue.

bricks, barbecue, oven

Do not forget to check the verticality of masonry.

Approaching the moment of constructing a chimney.

We bring the top of the furnace and the cladding to the same level and start laying the smokebox. We do masonry of solid bricks not lower than M150. We put it on the cement-sand mortar. The first row we put flush with the inner wall of the furnace. The rest of the rows are laid with an offset of about one third of a brick.

Do not displace the bricks more than halfway, otherwise they will pile up inside the firebox.

We finish the masonry work of the smokebox until there is no chimney hole of 27×27 cm (taking into account the joints). Your chimney size may be different from ours. In this case, make a masonry chimney under the size of your chimney.

Some stovesmiths cut off the inner faces of the bricks to make the smoke chamber smooth from the inside. We have not noticed any difference in operation between the smooth and ribbed inner surface of the chimney. Of course, this is true only if you respected the correct proportions between the dimensions of the chimney portal (about proportions read below).

This is what a chimney without trimmed bricks looks like from the inside.

Continue masonry of the pipe. Its dimensions depend on the size of your barbecue grill portal.

After finishing masonry chimney cover it with the hood to protect the firebox from rain.

Choosing the right Bricks for building your Pizza Oven

Brazier he stove barbecue with his hands we successfully built! Wait until the mortar dries and you can do a test run.

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