Building a barbecue: from simple to complex - canons, ideas, projects, nuances

Barbecue (barbecue, BBQ) - at the same time a hearth for cooking outdoors, and the way it is prepared, and the name of the prepared dishes prepared in this way, has been very popular lately. Most often, barbecues are built from bricks, but many are known to be made by hand from a variety of materials, sometimes in completely exotic ways.

But is barbecue only fashion? Is there any zest in it that objectively explains its popularity? You need to figure it out before you decide if it's worth it. Well, then we’ll think about how to start and bring it to completion.

What is a barbecue?

Encyclopedias and reference books define a barbecue oven as an open flameless type technological culinary device with natural air circulation. The very word barbecue is derived from the concept of "barbarian". However, it is not clear how barbecue differs from. It is clear with the grill: it is covered with a lid, and its brazier has holes at the bottom and top, providing forced draft.

So what is the difference between barbecue and barbecue? Both were born in cave times in the mountains - a barbecue in the Alps, a barbecue in the Caucasus. Both bake a semi-finished product with the heat of coals smoldering in an open brazier without a flame; the uniformity of heating improves the IR radiation from the hot walls of the hearth. And there, and there you can bake / fry both on the rod (skewer) and on the grate (grinder). So it's the same thing, just different names?

Not quite so, if you approach not from technology, but from gastronomy. A skewer is placed on the grill or a grill is placed on top, and in a barbecue they are also placed in a recess; a low, up to 20-25 cm, side rises above them.

The difference is small in appearance, but noticeable in culinary terms. The product cooked on the grill is practically not exposed to smoke, it is immediately blown away by the slightest breath of outside air, at least from the movements of the cook. The side of the barbecue retains the lightest, invisible to the eye, smoke. It is always there, even if you heat it with actually pure carbon - charcoal. Therefore, the product is slightly pumped up.

The second - the side also holds a pillow of hot air. Therefore, it is easy to get a delicious crust on a barbecue without burning the product. On the grill, as you know, burnt shish kebab is considered spoiled.

The fried crust not only gives the dish an appetizing look. It significantly changes the physico-chemistry of cooking. If purely thermal denaturation of the protein occurs in the barbecue on the grill, then the crust on the barbecue retains moisture in the piece, and simultaneously with baking, internal boiling is carried out.

What does it mean? Barbecue is much less picky about the quality and consistency of the original products. Everyone knows how carefully you need to choose meat for barbecue on the grill, otherwise you won’t eat it later. And sausages or homemade sausage preparations on the grill often burst. In a barbecue, they are also fried on a skewer, like pretty ones. And not only them, but also vegetables, up to tomatoes, cakes for meat on the grill. To the grill for cakes you need a separate special oven -. And the old beef, well-baked on a barbecue, under a crispy crust turns out to be tender, like young lamb from the grill.

Note: there is such a Caucasian dish - barbecue in Karski. Describe long, but tasted will not forget. So, the Karts cook their shish kebabs on a specially designed grill. Which no stove maker or cook can distinguish from the progenitor of barbecue - the Celtic hearth.

Fashion? Not only and not so much

Barbecue's popularity is due to more than just its culinary flexibility. The brazier can be disposable from foil, and a barbecue needs to be built. It seems to be more expensive and more difficult, but! Barbecue, born in the caves of primitive people, is simple in design and plastic in design.

With the current increased demands on the quality of life and an acute craving for nature on an overpopulated Earth, this naturally results in such a phenomenon as a barbecue area in the country, see fig. For her, standard Soviet 6-12 acres are enough (on the left in the figure), and even a tiny nook near a country house (in the center). At the same time, the barbecue area naturally fits into a luxurious estate (right).

Why? In the barbecue area, we all kind of return to our ancestors. The "golden age" of ancient legend was actually harsh and cruel; only a few died in their beds of old age. But everyone was equal among themselves, and the right to stand out among the others had to be earned by their personal merits, constantly risking their lives. In the barbecue area, the gene pool reminds us of this, so "barbaric" in this case is not just a metaphor. Having received a genetic shake-up with a charge of vivacity and energy, but without the slightest danger, you can, after taking just a few steps, return to a modern comfortable, but boring life.

Let's have a barbecue

So, it was decided: you need to build a barbecue in the country house or plot. There is none - you have to do with a folding barbecue.

Note: commercially available folding mobile barbecues most often work as a barbecue. Also - a barbecue from improvised stones at a picnic, which is discussed below. To turn them into a Celtic hearth, you need to make an additional fence around.

From the features of the barbecue hearth listed above, one requirement follows: barbecue does not like strong traction. She will suck out the air-smoke cushion, and the barbecue will turn into an ordinary brazier. You can bake over it, but there will no longer be a truly “barbecue” taste and tenderness. Celtic hearths were built in caves or huts, heated in black, and the chimney could not be taken care of.

However, sudden pouring rain can soak the cooking, and the wind fan the flames in the coals. That's why building a barbecue most often involves the construction of a chimney with a smoke hood. But it shouldn't be too high, first. Not higher than 1-1.2 m above the level of coals. Secondly, the mouth of the chimney must be equipped with a top that reduces draft. Structures that do not satisfy the specified conditions are not considered further.

Original variant

The device of a "real" barbecue hearth is shown in fig. As you can see - nothing complicated. Even a novice who first picked up a trowel can fold. Masonry (in the center in the figure) is carried out in half a brick with flat spoons. Spoons means spoon bricks, not table spoons or shoe spoons. Spoons (emphasis on the last syllable) are placed along the direction of the masonry, flat, on the side or on the priest. Poke, poke bricks - across the row.

Masonry height - 13 rows; The 6th and 10th rows are laid out with flat pokes, so you get ledges under the grate or a raised brazier - a baking sheet with coals. The original brazier - under the hearth; placing the grate at different levels, regulate the heating.

A high brazier is needed for barbecue. In this case, a metal rod or just a stick is placed on top, on which the root (for which they turn) ends of the skewers will rest.

This is a traditional design. However, it is more expedient, for the sake of simplifying work and saving bricks, to build an original "barbarian" hearth, bricking up pieces of metal bars with a diameter of 6-8 mm into the seams, as shown in Fig. 2, pos. on right. They can be tinted as much as you like, which will allow you to accurately adjust the heat for any purpose. In addition, you can shove an oven on the rods under the brazier and bake bread, casseroles, etc. in it.

Such a barbecue has a drawback, in addition to exposure to the weather: when heated from the hearth, it is inconvenient to poke coals and you can get burned by stepping on them with your foot. Therefore, the simplest barbecue hearths are most often made two-story, the extreme right pose. The niche under the fire hearth is used for drying firewood, and it is laid out from one row of spoon bricks flat on a metal sheet in a frame of corners or channels. This allows you to do without complex masonry schemes; the load on the structure is low.

Note: for the sake of imaginary simplicity and economy, the lower tier is often laid out from foam or gas blocks on cement-sand. But then extra costs and work on the exterior finish are required, otherwise the design turns out to be unaesthetic.

Masonry is carried out on a clay solution of medium fat content, as for. normal, not refractory is suitable: the flame temperature during heating does not exceed 800 degrees, because there is no artificial traction, and coals - 600. The dressing of the seams is done only between the rows. What kind of dressing is there in the rows, if they are half a brick? Corner bricks - three-fours, that's all. Step-by-step instructions are not required, but if you still need them, there are enough of them on the network.

It will be convenient for a novice bricklayer to lead the first rows along the guides. For them, at the outer corners of the foundation (see below), even pieces of a metal corner are stuck into the ground and set up on a plumb line. On the 5th row, the guides are removed, now it’s enough just to navigate along the already folded one.

Commissioning - after a single full heating. Before it - drying from 5 days, in clear weather in summer, up to 20, cloudy in early autumn. During the drying period, the stove is covered with a film from the rain. Finally, it will dry out from heating during use, because. structure is not loaded.

About foundation

Under such a stove, like all the “single-pedestal” ones described below, up to the garden fireplace, it is not necessary to make a slab or strip cast foundation on a reinforcing cage. The weight of the structure without noticeable shrinkage will withstand a simplified foundation for many years, the device diagram of which is shown in Fig.

First, dig a trench for 3/4 spade bayonet. If there is sand or gravel at hand - on the bayonet. Directly into the trench, or onto the sand and gravel bedding, ready-made concrete posts for fences or grape trellises are laid. The latter are better: they are lighter, cheaper and trapezoid in section; these are laid with a narrow edge down.

Then, with a grinder, wire rigging loops are cut off from the posts and with a tamper from a wooden block in a stick-handle nailed to it, the posts are pierced horizontally, checking the level. After that, on the site between them, the sod and part of the soil under it are removed, approximately 3/4 of the depth of the trench.

Now it remains to stick a partition made of plywood, galvanized, etc. into the ground in front. and fill the area under the under not thickly to the top, to the “plasticine”, mixed with clay. It is not necessary to buy construction, waste will come from any ravine. Clay filling is immediately approximately leveled with half a trowel. A metal spatula on thick clay will jump or get stuck in it. Immediately on the clay we bridge under the battle of stone tiles (sold cheaply in hardware stores), cobblestones, fragments of hard wild stone - granite, gabbro, diabase.

We also pass the paved under with a rammer, again we check the perimeter tape with a level, we ram it, if necessary. The initial drying will take place while the body of the kiln is laid out, it is only necessary to work from the outside without stepping on the hearth. It is also undesirable to stomp it until 3-5 ducts are typed. Then the clay will sinter and will hold the stone firmly.

advanced

On the same foundation and according to the same scheme, we build, if necessary, a more complicated oven for bad weather, like the one shown in fig. The arch is laid out at will, it is not necessary for a barbecue. A chimney with a pipe can also be just a galvanized cap laid on top of the furnace part. So that it is not blown away by the wind, we fasten it to steel bars 4-6 mm in diameter immured in the upper row of masonry. The embedded ends are bent in advance in an L-shape.

Getting to the complex

A summer kitchen with an outdoor stove or hotplate is a common thing in our area. They are combined into one with a barbecue without any special difficulties, only the master now needs to be a medium-skilled homemade mason and know the basics of the furnace business. The arrangement of such a furnace is shown in Fig. The masonry principle is Dutch, i.e. without obligatory dressing of seams in rows. The solution is clay, as in general for furnaces, but the brick is ordinary red, not fireclay.

In addition, a barbecue oven with a stove is a rather heavy, extensive structure, and the simplified foundation described above can no longer provide it with uniform shrinkage without distortions and cracks. The foundation will have to be made tape reinforced, with a transverse connection at the junction between the slab and the brazier. Depth - 0.5 m plus 0.25 m on a sand and gravel pad. The width of the tape is 0.7 m, of which 0.1-0.15 will fall on the blind area protruding outward. The protrusion above the ground surface is 0.1 m, i.e. the total height of the tape is 0.6 m.

Note: do not attach the oven to the old stove. When shrinking, the stove will pull the slab that has grown into the ground behind it, and cracks will appear. If the old slab is reluctant or not necessary to break, the stove is built nearby on a separate foundation.

After the concrete has hardened and the formwork has been removed, the sod inside the foundation is removed and the openings are poured to the top of the tape with a thin (3-4 parts of sand per 1 part of clay) clay-sand mortar with the addition of gravel or screenings to visible lumpiness. If the clay is ravine, digging on your own, you can do without gravel - it is purchased.

When the clay grabs at least from above (for this you have to wait about a week), the tape is covered with roofing material in two layers and laying begins. It is impossible to do without waterproofing: during seasonal use, the brick will dampen from the inside and begin to crumble.

Video: country kitchen with barbecue

Barbecue complex

A barbecue complex is a two-valued concept. The simplest garden-dacha (see. Fig.) Is a regular barbecue with a chimney and niches for dishes, food, firewood. It is quite possible to build one on your own, and the foundation will be even easier than under the hearth: three columns laid in parallel trenches without stone pavement between them.

Ready-made culinary complexes for barbecue are on sale. Such is shown in Fig. at the very beginning in the center. They essentially differ from the previous one by side cabinets with cutting tables, drawers and a sink. Supplied disassembled; assembly is no more difficult than for cabinet furniture. They do not require a foundation, for the winter they can be disassembled and hidden in a pantry or a country house. The prices are reasonable, so it makes no sense to take on such a one yourself: it will be more expensive and not so attractive.

The second type of complex is a barbecue, see fig. below, is a combination of a stove, a Russian stove and an additional section, the purpose of which is just below. To make this very real culinary workshop, you need to be already a very experienced stove-maker, who had built at least before.

In this case, the following features are used:

It works just as well as with normal draft, works with a shortened chimney, and can even be drowned in a black way.
If you close the throat of the crucible, then the open-mouthed caulk is quite suitable for a barbecue.

However, it is not worth trying to remake the filling into a cave hearth: the ordering of the Russian stove has developed over the centuries and does not tolerate ill-conceived changes. It will be easier to make a portable barbecue out of metal (see below) and put it in a caulk. The necessary thermal inertia will be provided by the brickwork, and the thermal radiation from the vault will only improve the quality of cooking.

Note: a barbecue in a Russian oven has an important advantage - it can be used indoors in winter. There is draft - there will be no smoke. Oh, let's remember the golden summer ...

About the pedestal on the right

The additional compartment of the complex (right in the figure above) can be used in three ways:

Like a sink. In this case, you do not need to lay it out of brick and make a foundation for it. we substitute the side cabinet, and that's enough.
Like a cauldron. In this case, you will have to arrange a firebox in the “pedestal” and bring its mouth into a common chimney. It is better not to be lazy and, since the area allows, to make a double one with a stepped firebox, see fig. at the bottom. The larger cauldron will go under water; the smaller one is for quenching.
Like a cauldron for water with a sink. The sink is closer to the forehead, the cauldron is further from it; the furnace under the boiler is simple. Between the sink and the cauldron there is a brick partition.

Video: lessons on building a barbecue complex with order

Part 1

Part 2

Video: the process of building a garden brick barbecue oven with barbecue

Barbecue and gazebo

An indispensable attribute of the barbecue area in our rather rainy places is the gazebo. Not everyone owns manor estates, and there is often not enough space for a stove and a gazebo separately. Therefore, they make gazebos with barbecues. But immediately a problem arises: the chimney has to be made too high, and strong draft turns the barbecue into an ordinary hearth.

One way to get back to a real barbeque is to fire gray, when the short chimney does not pierce the roof, and the smoke exits through the gap between the roof slopes. A diagram of a barbecue device for a gray firebox is shown in fig. on right. The top of the furnace is made of any sufficiently strong non-combustible material. The height of the ridge - depending on the height of the gazebo.

The disadvantages of a gray firebox are obvious: you won’t get enough soot. Soot can catch fire, it needs to be cleaned off, and then you won’t get any dirt. Therefore, connoisseurs of barbecue gazebos are built with a shed roof, see fig. left. This allows you to reduce the height of the chimney to the norm, but another drawback appears: if the wind blows from behind, the pressure above the roof is greater than atmospheric pressure, the draft is generally reversed, and the stove starts to smoke.

The best solution would probably be to build a stove next to the gazebo, turning the mouth towards it. In case of rain, you can provide a fabric canopy between the gazebo and the stove.

Video: barbecue in the gazebo

Various homemade

Now let's move on to amateur crafts from anything and with a variety of additions. Most often, do-it-yourselfers build a barbecue: the metal is quite thick, durable, does not wrinkle. And it does not burn out for a long time, although it is not heat-resistant - the temperature of the flame with an open firebox is not too high, and coals without blowing are even lower.

Such a design can be made quite aesthetic (see the figure on the right) and mobile. An approximately one-meter chimney must be attached to the neck of the cylinder. The cylinder is too narrow for the coals to smolder to ash with natural air circulation. Drilling holes in the bottom is not necessary, you get a brazier. A sufficient flow of air to the fuel will go due to the cup-shaped sectional shape of the hearth.

If an industrial cylinder with a skirt for standing upright is used as a blank, it must be removed so that it does not spoil the view. It is quite possible to do this: the skirt is mounted on the cylinder body with a hot fit. In it, they make a cut with a grinder and slightly unbend, acting with a hammer and a chisel, like a wedge. This causes the skirt to fall off on its own.

Generally speaking, if you make a barbecue "from a piece of iron", then it is easier from a barrel, see the figure on the left. The metal is thinner and easier to cut. And the barrel is wider, you can do without a chimney. If it becomes an integral part of the project of a multifunctional device, which is discussed below, then the chimney can be attached to the neck, and it will be exactly in the right place - at the top of the chamber, and not in the middle, like a cylinder. However, we will return to cylinders with barrels, their culinary potential is much higher than it might seem.

Video: barbecue grill from a gas cylinder

With barbecue

Since the difference between a barbecue and a barbecue is actually only in the placement of products, is it possible to make a barbecue grill? It is possible and they do. In a traditional barbecue hearth, as already mentioned, barbecue can be successfully cooked.

And you can also make a barbecue grill out of sheet metal. A drawing of a simple device of this kind is shown in fig. It is not necessary to cook: the shell can be bent from the strip by connecting the ends with a single roofing seam. The bottom simply fits inside on the bent side.

Note: the barbecue grill in the drawer must be equipped with side hooks for hanging to a depth of 70-90 mm.

It is better to make the legs removable, on the paws-latches at the bottom and hook-folds at the top. This will allow, if necessary, to put such a box in the caulk of the brick complex described above. All together forms a wonderful barbecue.

"Universal box" is not without flaws. As a barbecue, it is quite average: the suspension depth and thermal inertia are too small. And like a brazier - gluttonous and slow. In order for the barbecue to be at the optimal distance from the coals, you have to put in too much fuel and wait a long time until it burns out. At picnics, as you know, there is always not enough firewood, and you want to finish the prelude as soon as possible. Especially if the picnic is with the ladies.

Therefore, it makes sense to build on the same principle a collapsible transportable complex of three separate sections: barbecue, barbecue, chimney, see fig. below; the chimney is conventionally shown in section. It is needed to create weak traction, then you will have to bother less near the coals.

For transportation, the brazier fits into the barbecue, and the chimney - into the brazier. Everything is connected together with latches. You can do without legs, then bricks are simply placed under the edge of the barbecue. The brazier blower holes are in its bottom, as it should be for a brazier.

With a smokehouse

Combining barbecue with is also worth it. Why is the smoke wasting away? Let him smoke, especially if there is a fresh catch or prey.

It is customary to build stationary barbecue-"oil lamps" in the form of a three-story oven, on the trail. Fig.. Semi-finished products in the smoking chamber are placed on grates or hangers. For hot smoking, firewood from suitable tree species is laid in the firebox; for cold, they put a standard brazier with coals, and above it - a tray or a baking sheet with smoke chips. The smoke, having passed a rather long chimney, has time to cool enough.

Such a complex has a common drawback for all brick smokehouses: it absorbs fumes and odors. If you smoke meat after fish, there is both a taste and a foreign smell. Therefore, it is better to build a smoky iron barbecue.

Look at the right pos. rice. It looks creepy, in the spirit of the products of the industrial revolution of the late XVIII - early XIX centuries. But this unsightly construction of barrels or household gas cylinders is surprisingly functional:

The hatches of the upper section and the blower door of the lower section are closed, the hatch of the lower section is open - a barbecue.
The upper hatches are open, the lower hatch and the blower are closed - barbecue.
All hatches are closed, the blower is covered - a hot smoked smokehouse. Firewood has been placed in the lower section, it now works as a smoke generator. The upper one is a smoking chamber.
The lower hatch is open, the blower is closed, the chimney flap is covered, the upper hatches are closed - cold smoking. In the lower chamber, above the coals, there is a tray with smoke chips. The draft is weak, and the smoke, swirling in the large lower section, cools down enough.

Video: multifunctional barbecue grill-smokehouse

in the fireplace

Barbecue can be cooked in almost the same success as in a Russian oven. An outdoor barbecue fireplace differs from a classic English one in the absence of a smoke tooth in the chimney (otherwise the finished product will go clearly smoky) and a flat firebox, see the device diagram in fig. The efficiency of this, of course, is completely “no”, but for primitive romance it does not matter.

Note: in some Europeanized states on solid fuel of a direct-flow type, i.e. without smoke ledges and smoke circulations are prohibited by law.

In passing - about garden stoves

The garden barbecue oven has not only utilitarian value. It is also an element of landscape design and should fit into the landscape. Therefore, it is necessary to take on this independently with caution: not only artisan skills are required, but also artistic taste, and possession of technological methods of decorative art.

Fortunately, manufacturers, small design firms and individual creators offer a wide range of ready-made models, carefully crafted aesthetically and fit into almost any environment (see the picture on the right), as well as unique samples to order. And computer 3D modeling in combination with modern natural materials (stone conglomerate, special alloys, liquid stone) makes prices not very “biting”: a typical furnace, like the one in rice, can really be purchased for 12,000 rubles. with self pickup. Which is also no problem: the products are lifted together, durable, quite transportable, they do not require a foundation for installation.

ancient stone

The ancestors built not only hearths for cooking, but also sacrificial altars with fire. Now exactly the same are widely used in landscape design, also called "barbecue", see fig. But in fact, they are no more suitable for cooking than an ordinary fire.

In our time, frying and steaming on the altar is not blasphemy, but the material for them was selected even in the cave era: moraine boulders on a solution of white oily clay and quartz sand, sifted and calcined. Now the prices for these materials are not for mere mortals.

A temporary camping hearth of this type, as well as an altar for a hasty sacrifice, can, of course, be built from improvised materials, as on the right pos. rice, and cook on a folding portable grill. But the stone rim in this case only prevents the coals from spreading, but in fact it is the same fire, not a barbecue.

Meanwhile, Asians, back in time immemorial, came up with a real stone barbecue, see fig. on the right, without even knowing that there is such a word - barbecue. The highlight is that, firstly, the firebox is made deep, and not a saucer. Secondly, not smooth rounded boulders are taken for masonry, but angular rough boulders; By the way, unlike more affordable and cheaper. And thirdly, masonry is carried out on cakes of clay-sand mortar with the addition of lime with an egg or, today, cement. It comes out firmly, and between the stones there are passages for air access. As a result:

We place a barbecue grill inside.
We put skewers with meat on top - a brazier.
We heat with half the volume of charcoal, hang the grate deeper, cover with a lid, as in fig. - grill.

If you fold such a hearth not from cobblestone, but from flagstone, then it will turn out to be even stronger - the adhesion area of \u200b\u200bstones with mortar is large even with “cake” masonry. Now you can pile a large cauldron on it and arrange a primitive-romantic bath in nature, see fig. left. Unless, of course, the neighbors are not hypocrites and are able to perceive such pranks adequately.

Flagstone as a material for a barbecue and barbecue oven has one more, even two, important advantages. First - having only a rudimentary artistic taste, you can create a highly aesthetic structure, see next. rice. left. Secondly, the roughness of the plates, combined with a large adhesion area, forgives a not very skilled craftsman both oversights in the preparation of the mortar and masonry flaws. But there are no advantages without disadvantages: sorted flagstone is almost as expensive as moraine boulders, and it is unthinkable to find a way out of a suitable rock and break it yourself.

Something about cooking

Since we are talking about barbecue, it is impossible not to mention some of its secrets, but not of a building nature.

First, barbecue meat is never marinated. It is rubbed with grated garlic and spices.
The second - periodically spray not only coals from flashing, but also cooking. And not water, but white wine. It can be inexpensive, but - God forbid! - not fortified sweetness from tetrapak, but natural: chardonnay, riesling. Rkatsiteli is more suitable for fish, it is more tart.
The third - barbecue kebabs, or khanabans, roasted on a grill, are strung not on metal skewers, but on wooden knitting needles. For what? To reduce heat dissipation from the inside. Barbecue barbecue on a skewer in those places where the meat has come into contact with the metal turns out to be tasteless and flabby.

A story from the history of aviation

At the beginning of the Stalinist repressions, the Georgian engineer Alexander Kartveli fled to the United States and worked there for the Republican airline, which created many outstanding examples of flying machines before his death. Americans don’t recognize barbecue, just give them barbecue. Kartveli initially squinted - a Caucasian, after all - but then he had to put up with it and try. How can a southern person be without barbecue? And having tried it ... he changed the brazier in favor of a barbecue, and even tried to promote it in the Caucasus.

So what is a barbecue or barbecue?

Nevertheless, it is impossible to say unequivocally, they say, the brazier is worse, and the barbecue is better. Only a fairly experienced gastronome will catch the differences, so the taste and bouquet of the dish depend more on the chef. And in the rest, it also goes like this - if it’s easier to cook on the grill, if only there was no flame, then preliminary preparation of meat is needed for it, and far from any meat will fit.

On the grill, you can quickly cook a wonderful barbecue, if only the meat is correctly selected and marinated, which is important in a one-day picnic for two. On a barbecue, you can cook a variety of dishes from different products, but you need to skillfully look after the cooking. What is more suitable for a full-fledged, with feeling, really, with the arrangement of the weekend by a large company.

A brazier can be hastily built from bricks, and a barbecue requires quite difficult work. But its aesthetic value is undeniable, and the brazier is purely utilitarian; artistic forging and other delights change its appearance little.

In general, the choice is a matter of taste. And having the right space: Barbecue requires an environment that matches its essence.