Learning to make mangal from metal by our own hands - 5 options

Favorite summer dish - shish kebab. These juicy bits with a crispy crust and appetizing aroma "haze" are prepared by stringing pre-pickled meat on sharp rods - skewers, frying on hot coals, laid on the bottom of the brazier. The very design of the barbecue is usually a metal box on legs with a perforation for air circulation and small depressions on the walls for the convenience of laying skewers.

Types of metal braziers

Based on the dimensions of the braziers are divided into:

• - stationary;
• - Portable.

Stationary braziers are equipped on out-of-town sites. Often they are made with elements of forging, trimmed with a stone or installed on a brick foundation. This adds to the appearance of aesthetics and exclusivity. If the brazier is equipped with a canopy or installed in a gazebo, then it is possible to cook shish kebabs and other dishes on it practically in any weather.

Portable brazier

is used in hiking, when traveling to nature. They are small in size and weight. Often such braziers are folded into a metal case.

The simplest model of portable brazier is two metal frames, on which skewers are laid. Lack of small portable braziers in the impossibility of cooking a large number of portions of shish kebab at a time.

More complex, but heavier models can be supplemented with a small sliding table, grilles, adjustable blowing. But such advanced versions have an impressive weight, so they are much more comfortable to carry on a personal car, rather than carry it by hand.

If you classify the braziers for the thickness of the metal from which they are made, the braziers are divided into:

1. - thin-walled;
2. - thick-walled.

Thin-walled usually make portable braziers. Steel of small thickness makes it easier to model, but at the same time the durability of the structure suffers. In thin-walled barbecues, you can use only ready-made coals purchased in stores or prepared in advance at the stake. If you cook the coals directly in the metal box of the structure, the steel will quickly burn out and the brazier will become unusable.

Thick-walled usually makes stationary models. To do this, steel is used with a thickness of more than four millimeters. These options are significantly more expensive, but the service life is much greater than that of thin-walled braziers.

Brazier from a barrel

The standard brazier has a rectangular cross-section, however it is possible to make a device for grilling a shish kebab from a gas cylinder or an old barrel. But the container from the fuel and lubricants is not recommended. The main thing is that the thickness of the metal is sufficient for the possibility of long-term use of the structure.

In addition to the barrel itself, you will need: a welding machine, a Bulgarian, a drill, metal corners.

1. We do the marking and cut off the upper half of the barrel with the Bulgarian, leaving the ends in place. From the cut off part, we will subsequently make a cover.

2. From the metal corners we make the legs for the barbecue. Cut the corners into four identical parts and weld them to the end part of the barrel.

3. Measure the length of the barrel and cut off two equal to this length of the corner. They will serve as a support for skewers. We make incisions on the corners after every 4-6 centimeters( guides for the skewers) and weld them to the inside of the barrel.

4. The metal hinges and two handles must be welded to the cover. This will protect the brazier and coals in the event of rain.

An unassembled metal brazier with your own hands

A demountable brazier consists of: four legs, the same number of rectangular walls with perforations and bottom.

Before starting work, we draw the drawing and prepare the materials.

Required Materials:

1. - sheet of steel;
2. - metal corners or rods with nuts, from which we make the legs of the brazier;
3. - welding machine and electrodes;
4. - drill;
5. - Bulgarian with cutting discs or hacksaw for metal.

Drawing

It is more convenient to draw a drawing of the future mangal on sheets in a cage. It is necessary to designate the length of the legs, the dimensions of the brazier itself, the distance between the perforation on the walls and the guide bevels for the skewers. The optimal number of chamfers is 8 pieces. The distance between the holes for the ventilation of the bottom should be chosen from 7 to 10 cm, they should be placed at a height of 5-10 cm from the bottom of the brazier. The length of the legs is chosen individually.

Order of work

1. On sheet metal we make the marking of the walls and the bottom of the brazier. The thickness of the metal is 1.5-2 mm, but it is possible and thicker, this will increase the service life and provide optimal heating of coals and food.
2. By marking, we cut the metal with a grinder or a hacksaw for metal.
3. Drill perform perforation on the walls.
4. With a Bulgarian or a hacksaw, cuts are made on the upper edges of the brazier.
5. Welding connects the bottom and the walls of the brazier.
6. To make the legs, the metal corners are sharpened at one end, cutting off part of the metal at an angle. This is necessary to make the brazier easier to enter the ground.
7. With welding, connect the corners and the metal box.

Another version of the collapsible legs - metal corners with holes for bolts, with which they can be screwed to the barrel box, and after use, unscrew and fold. But for this you will have to wait for the cooling of the metal after cooking.

If the legs are long enough, it is advisable to pair them together with metal jumpers to reinforce the structure.

Collapsible metal brazier with your own hands

To make a fully collapsible metal brazier, a welding machine is not needed. But a drill, a drill, a hacksaw for metal or a grinder with cutting discs, bolts and nuts, a sheet of steel with a thickness of 1.5-2 mm, metal corners for the legs, a tape measure will be useful.

The first two work items are the same as when making a non-separable barbecue - a drawing and cutting out the details of the brazier from a steel sheet. But when the collapsible brazier should be added 3-4 centimeters at the joints.

On the side and end walls of the brazier, make small incisions and bend the sheets so that it is possible to join the corners and laying the bottom.

For strong connection of parts for the cooking time, in the side edges we drill the holes for the screws.

The legs are made from sharpened corners in a similar way, drilling holes in the walls to connect the walls of the barbecue and the legs with bolts.

The last point is assembly of the finished structure.

Folding metal brazier

The design of the folding metal brazier is similar to the design of the non-separable barbecue. The cross section is rectangular. The difference is that the walls of the barbecue are not welded to each other, but are connected by mobile furniture, which makes it possible to fold the brazier after use. To ensure that the walls do not fold themselves up, on the top of the walls by welding we attach metal hooks.

This kind of brazier is very convenient for transportation.

Corrosion protection

Any metal structure is desirable to protect against corrosion, then it will last longer, and the appearance will be much more attractive.

Only special heat-resistant paints can be used for painting mangal. They are sold in auto shops in the form of an aerosol( these paints are applied to the muffler of the car).

Instead of painting, you can change the structure of the metal. Oxidation or blasting is a process that results in the formation of a black, heat-resistant film on the metal surface. For the blasting, the surface of the metal parts is first cleaned and degreased, then the metal is kept at a temperature of 140 degrees in a solution of sodium hydroxide( 50 grams per liter of water) for one and a half to two hours.