How to make a brick barbecue for the summer season ?

One of the greatest addition to your patio would be a brick barbecue. Easy to create and use, a barbecue of this kind implies you don’t need to find a huge area to store it. This guide will offer step by step instructions on how to make a barbecue from bricks so you can enjoy your summer parties.

Materials

  • Cement
  • Gravel
  • Bricks
  • Metal barbecue grates
  • Mortar

Tools

  • Hoe
  • 4′ level
  • Cold chisel
  • Square
  • Tape measure
  • Trowel
  • Stiff brush
  • Wheelbarrow
  • Straight edge
  • Float

1.     Siting the barbecue

 

First, you need to find a suitable location to build your barbecue. This is because, once it has been built, it will not be possible to move it around.

 

You want to build it close to your house so it can be easier to get everything you need. It’s actually bet to have it near a seating zone, so that the diners and cook can converse. However, you need to ensure that the heat from the barbecue will not make your guests uncomfortable.

 

You also need think about the path to your barbecue. If you’ll be walking across the same lawn throughout the summer, it may become thread bare. This will be the right time to place some stepping stones to the barbecue. Alternatively, you can excavate a path section that will be filled with shingle.

2.     Building the base

 

Make sure your base is s sturdy as possible. If haven’t found a suitable location to build your summer barbecue, you’ll need to improvise by laying some slabs or constructing a concrete base. Your base should be level enough so it can take the weight of your barbecue without sinking or subsiding.

3.     Lay the first course

 

Make a premixed mortar in accordance with the direction from the manufacturer. Place a layer of the mortar along the lines where you’ll place the bricks. Lay your first brick by pushing it slowly into the mortar. Do not forget to apply a layer of mortar on one side of your next brick before you can push it against the first brick. Repeat the process as you continue laying your bricks until the first layer of the base is complete. Remember to get rid of the excess mortar once the first layer is complete. Check whether you have a square course. Plumb, level, and adjust the bricks by tapping using the handle of your trowel

4.     Lay your next courses

 

Lay the second and third course in the same way the first course was done. Beginning with the fourth course and any other course after that, turn some bricks so they jut out towards the barbecue. The jutting bricks will be the support ledges of the grill grate. Having a few of these protruding bricks at different heights provides extra cooking space and different heat intensities. Lay the brick until you attain your desired height. The final course of your barbecue should be laid using solid bricks.

5.      Finish your barbecue

 

After the cement of the final course has cured, use a brush to remove the remaining bits of the mortar.

6.     Maintain the brick barbecue

 

As you continue using your barbecue, there are chances that it would lose its shine. You may decide to renovate the metal work and the grill using a barbecue paint. Use the wire brush to clean the metalwork.

 

Sometimes, the heat from your barbecue will shrink your brickwork. The shrinkage may result in a few crack at different points of your barbecue. This should not cause any panics. You can fill the cracks with mortar and smoothen the surface to make it attractive.

Barbecue : charcoal or gas for the best meat cooking results ?

Barbecue charcoal or gas grill? The most common question people keep asking since “Chicken or Egg?” The debates between the charcoal enthusiasts and the gas hotheads is now more heated than ever before. Read through our article to get an idea of how these two options vary and which one is suitable for your barbecue.

Effect of smoke

Smoke is a byproduct of combustion. The smoke from barbecue charcoal and burning grill differ to some extent. Compared to gas, charcoal makes more smoke with a wider variety of tasty flavor due to the complex burning organic molecules such as lignin and cellulose. On the other hand, gas is a simple component which produces no flavor when fully combusted except for carbon dioxide and water.  Smoke can be created by adding wood fuel to either charcoal or gas. A lot of smoke occurs as the dripping from your food fall onto the hot surface underneath.

 

The drippings from meat are mostly protein, water, and fat, and whatever ingredient you’ve added like sauce and marinade. When these substances fall on the heat source, they vaporize and condense on the steak. For the gas grills, the flame jets are often covered using metal plates, ceramic rocks, or lava rock. These surfaces protect the burner as they absorb and radiate the heat. In gas grills, meat is not exposed to the flame directly. The drippings hit the radiant surfaces, creating smoke as they vaporize.

 

However, it’s important to note that smoke will not alter the flavor of your food significantly, especially meals that are prepared quickly such as skinny steaks, hot dogs, and burgers. On thick cuts, thick steaks, turkey, and chicken, smoke can have a great impact on the flavor. If you are using your grill for long and slow smoke roasting, you’ll discover that there’s a noticeable difference in how the food tastes. When mixed with wooden smoke, the combustion gases emanated from barbecue charcoal creates a unique flavor which is typical of the Southern barbecue. However, the flavor is milder and slightly bacon-like on a propane grill.

Temperature control

Controlling the temperature of a barbecue charcoal is quite difficult due to the many components that need to be moved. Although the charcoal briquettes are somewhat consistent, how they are arranged or stacked is not. Lump hardwood is greatly inconsistent, with some pieces burning faster than others. Then there is the issue of oxygen supply. The bottom and top vents, cracking of the lid, relative orientation, how windy the day is – all these aspects affect the burn’s efficiency hence the temperature inside the barbecue. Also, the coal will require topping up regularly, especially for prolonged cooking.

 

On the other hand, gas grills do not have these kinds of issues. Set your burner the right way, check for steadiness of your temperature, then you are done. The grill will function consistently until the fuel runs out, or until you decide to reset the operations. This kind of consistency is suitable for brisket and ribs, providing you with more time to take a few beers or work in the kitchen.

Which is the ideal choice ?

So, which of the two should you choose ? Almost all the veggies, birds, bread, and pizza can go to your gas grills. Almost all your smoking and red meats can be done with barbecue charcoal.

 

If you prefer the taste, then go for the charcoal. If all you need is convenience, gas would be ideal. Or best of all, you may opt to go for both. The barbecue charcoal and the gas grill can be beneficial since they all serve different functions.