| Building your own brick barbecue pit doesn't take | | | | These tools are essential since the spirit level |
| that much expertise. Most of the work is | | | | helps you to establish the smooth and even laying |
| common sense, and following a plan, most | | | | of bricks and the cold chisel helps you to cut |
| homeowners can achieve very impressive results | | | | bricks evenly and is very easy to use. The mallet |
| with a little planning and basic understanding of | | | | helps you tamp the bricks into place. |
| what makes that barbecue work for the | | | | The bricks should be soaked in water, the night |
| homeowner, bearing in mind different factors | | | | before laying, and not immediately before laying, |
| which are too individual to list. For example, the | | | | since what happens is that if the bricks are too |
| following elements have to be considered before | | | | dry, they soak in the mortar and the mortar can |
| even laying the first brick. | | | | fail, though if too wet, tend to encourage the |
| *Availability of suitable space. | | | | mortar to stain the surface of the bricks, which |
| *Availability of grill parts and sizes | | | | gives unsightly results. |
| *Number of people the grill is to cater for | | | | Lay the bricks onto the base in an attempt to |
| *Personalization of needs. | | | | establish what pattern works for that first "U" |
| Suitable space. | | | | shape. Lay a couple of courses dry and mark this |
| The first consideration has to be where the grill | | | | on the base, so you know where to start. It's |
| will be built, bearing in mind safety and | | | | always a good practice, because this gives you |
| convenience factors. For example, it would be | | | | guidelines for the eventual laying of the bricks in |
| unwise to build the pit in an area where wind is | | | | mortar. A "U" shape of approximately 33 inches |
| high and the barbecue exposed to inclement | | | | square will work well. |
| weather conditions. A little protection from strong | | | | Laying the bricks in mortar. |
| winds helps the efficiency of the barbecue. | | | | With a great mix of 3 parts sand to one part |
| A barbecue should be located in a convenient | | | | cement which is not too runny, lay the bricks |
| place where you can access all the food easily, | | | | which form the foundation work. After laying |
| and nearness to the home is a great idea, though | | | | several layers of bricks, always clean out the |
| look carefully for where fumes may enter the | | | | joints with a pointing trowel as you work, so that |
| home, placing it adequately away from open | | | | the cement does not stain the brickwork. As |
| windows. Look also for the growth in the garden | | | | each course is laid, use the spirit level to establish |
| as having a barbecue in a bushy area may | | | | that the course is correctly laid, and this should be |
| present fire hazards. All of these may seem | | | | placed not only in line with the bricks, but over |
| common sense, though mistakes in the planning | | | | the corners to establish that all walls are flush with |
| stages can spoil the whole experience. | | | | each other. |
| Measure areas which you are considering and | | | | In many instances of bricklaying, lines are used to |
| allow at least 60 inches by 90 inches, since this will | | | | establish that the brickwork is even. On a small |
| give you space for the pit, and also for a table | | | | project such as a barbecue, this isn't really |
| next to the pit to keep implements and things | | | | necessary, since a long spirit level will do the same |
| needed during the cooking process. Often people | | | | thing. Any bricks which are too high should be |
| forget about the ground next to the actual pit, | | | | tamped into place with the mallet, and the level |
| and it is wise to have a stable base upon which to | | | | checked again. It is worth checking this on all |
| stand those essential items, instead of relying on | | | | courses, since uneven layers of bricks will mean |
| bumpy ground. | | | | that the integrity of the brickwork is at risk, and |
| Grill parts. | | | | will look unprofessional. |
| In different parts of the world, grills and | | | | Corners are very easy to establish with alternate |
| associated parts will vary in size. Since you are | | | | whole bricks laid in opposite directions to solidify |
| building a barbecue to take these parts, it is | | | | the corners, and this is the best place to start the |
| essential to establish what size of grills and trays | | | | work. Those bricks which need cutting need a |
| are available in your area as this will help you plan | | | | simple chalk mark and then can be hit with the |
| the correct dimensions. | | | | cold chisel with a sharp movement, which will cut |
| Size of barbecue. | | | | them relatively straight, facing any uneven edges |
| Deciding on the number of people being catered | | | | neatly out of sight, so that at the corners and |
| for is also essential, since this helps you to | | | | ends, all bricks have finished surfaces. Don't forget |
| determine the size and number of grills to be | | | | to build in those hooks for utensils as you work |
| used. | | | | your way up the courses laid. |
| Personalization. | | | | Once the "U" shape is completed, we now have |
| In the planning stages, draw your design on paper, | | | | to build an interior skin of bricks to take the grill |
| and think of all those extras which will make the | | | | and cinder area of the barbecue. Measurement at |
| use of the barbecue easier for you. Here, you can | | | | this stage is critical since you are creating a ledge |
| add hooks for utensils during the build process, | | | | for the grills, and whether this is single or double |
| and knowing what you want to add before | | | | grill, the brickwork will have to hold the rods which |
| building helps you to plan correctly, and to use the | | | | support the grill and cinder tray in place. Try it for |
| strength of the mortar to hold these pieces in | | | | size and check that your supporting wall will |
| place. | | | | indeed allow you to slide the grill into position once |
| BUILDING THE BARBECUE PIT. | | | | the rods are in place, and also the tray which |
| The first stage of the build is to ensure that you | | | | holds the cinders. A little bit of flexibility of fit is |
| have a solid foundation. Here building a slab of | | | | wise, to enable safe removal of the trays for |
| around 60 by 90 inches, allows room for the pit, | | | | cleaning. |
| and also room for a small table which will hold all | | | | The inner skin of bricks extends out beyond the |
| of the bits and pieces needed during the barbecue | | | | original "U" frame and can be made to measure |
| process. The slab should be about 6 inches thick, | | | | easily allowing for different grill sizes. Lay a floor |
| and the sides can be shuttered with timber | | | | of bricks though here a dry run will help you |
| framing until the cement slab is dry, giving the | | | | determine which cuts need to be made in |
| base a great edge. | | | | advance. Place the grill supports into the mortar |
| The mix used for the base would be 2 parts sand | | | | during the inner brickwork process and try the grill |
| to 1 part Portland cement, and for additional | | | | and cinder tray for fit before the cement is |
| strength, 2.5 parts gravel. When laid inside the | | | | hardened, so that adjustments can be made |
| mold of wood formed into a rectangle, the slab | | | | before the cement dries. |
| can be tamped into a nice flat surface and left to | | | | After the cement is almost cured, use a hand |
| dry. Using a plank to tamp the surface and even | | | | brush on the cement to ensure that the mortar is |
| out the top edge really does make it smooth | | | | neat and tidy and has a great brushed finish. |
| enough to take the brickwork to follow. | | | | When choosing those utensils to suit your |
| Planning the brickwork. | | | | barbecue pit, stainless steel looks great and won't |
| For this procedure you will need the following | | | | rust. |
| tools: | | | | Now all that is left to do is to wait for the sun to |
| *Trowel | | | | shine, move your table of food and condiments |
| *Spirit level | | | | into the space left beside the barbecue, and get |
| *Cold Chisel | | | | ready to light your first outdoor barbecue to |
| *Mallet | | | | treat family and friends to their favorite outdoor |
| *Chalk | | | | foods. |