How to make a brazier from a thick-walled pipe with a roof: a first-hand workshop

In the warm season, it is difficult to sit in a stuffy room. Especially during the holidays, when we habitually go to nature or, who have such an opportunity, to the country. The most traditional dish of all feasts during this period is barbecue. Unfortunately, natural phenomena are not subject to human laws. Sometimes it rains during the holidays. But, if the heart is sunny, then the rain will not be an obstacle. And barbecue will still be! You just need to think it over well in advance and make a brazier with a roof. Then the holiday will take place in any weather, and well-baked and pepper meat with a golden brown will decorate your table.

What is better to make a roof?

Most often, sheet metal is used as a material for a canopy or roof. When making a choice, special attention should be paid to some properties of the material. He must:

  • be refractory and heat resistant;
  • Do not be afraid of corrosion;
  • Do not respond to changes in temperature and humidity.

The brazier with the corrugated roof looks neat, it is functional and convenient: nothing more, but all you need is

Often, for the construction of a canopy, corrugated board is used - a profiled sheet of metal equipped with a special polymer coating. The special coating does not allow the corrugated board to rust and makes it quite attractive. You can choose the color of corrugated board, which will optimally match the overall style of the site.

Varied, bright, well protected from corrosion, corrugated board will successfully fit into any style, always find a place and have to go to the yard

The canopy frame is made by welding from pipes or a metal profile.

For the roof, you can even use slate, ceramic or metal. But cellular carbonate is absolutely not suitable for this purpose. It can not only warp from fever, but also catch fire.

If the canopy is being constructed in order to protect products and coals from rain and wind, then it is necessary to make the roof wider and longer than the brazier. The design with the coals should be completely closed, so buy material with a margin. In order to correctly calculate the need for materials and not waste money or time, you need to sketch a working drawing of the selected barbecue with the roof.

The semicircular roof, which is used on the model of the barbecue below, looks interesting. The arch of the canopy is made so that water, not lingering on it, flows down on two sides, without falling onto the brazier itself.

The shape of the roofs covering the barbecue can be different. They are made single and double sloped, semicircular, light and capital, without pipe and with pipe. But the latest models still need to pay special attention.

An exhaust pipe located above the two foci of the barbecue allows you to remove smoke, creates the draft necessary for cooking and protects against rain

An exhaust pipe built directly above the barbecue also protects it from the weather. But a pyramidal-shaped chimney and a 2-3 m long chimney can provide excellent traction. Then, in addition to the rain barrier, you can get excellent smoke protection. He will no longer bother the cook.

If we talk about the beauty of structures, then this barbecue deserves special attention: the process of preparing coal on it is simply mesmerizing

There is one more function at the roof, which must be taken into account when choosing its shape: the structure should look whole, harmonious and be beautiful. It should please, and not annoy with its presence.

Designing a barbecue from a pipe

If you make a roasting pan with a canopy with your own hands, the difference in the price of the purchased and homemade device is not so important. The main thing is that the product should be convenient, trouble-free in operation and please its owner with a long service life. A construction based on a thick-walled pipe equipped with a canopy fully meets all these requirements.

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Choose the basis of the structure

We will take such a pipe with a diameter of 35 cm as a basis and make a country barbecue with a roof out of it. The advantage of thick metal is that even after several years of active use, it will not lose its qualities: it does not deform and does not rust. The length of the product depends on the preparation of how much food the building will be designed. The length of the base pipe in the photo is 95 cm.

The brazier is durable and functional: such a structure with proper care will last even more than one decade

Cut the grill cover

Before cutting out the lid, we will determine why we need it. If we use a conventional device without a lid, the coals are consumed uneconomically: after cooking they either have to be filled with water or left to burn to the ground. But the coals could still come in handy.

By closing the lid and the blowing hatch located in the side of the barbecue, we stop the access of oxygen to the burning place. Burning stops, but the coals do not burn out to the end. They can still be used later. You can leave a small gap so that the coals smolder, but do not go out. This is done in case the cooking process is interrupted for a short time.

Pilaf and fish cooked on the grill cause not just an appetite, but a desire to enjoy food, moreover, even doctors consider such food useful

So, we need a cover, and we cut it out with a grinder. We attach to the main part of the pipe using door hinges. It is more convenient to open it with a handle, so it would be nice to provide for it (you can take the door).

Oh, what legs!

The legs should be made in such a length that the cook will suit. He should be comfortable using the brazier without bending over, without squatting, without raising his arms up. When the arms are bent at the elbows at a right angle, it becomes immediately apparent what height the legs are made.

Outdoor cooking is fraught with all kinds of unforeseen circumstances. Any gust of wind can ruin the dish with sand or bring garbage to the coals. Legs of the right length help to avoid these troubles.

A roof or a canopy?

In this case, a canopy is preferred. Why? Such a canopy protects against the vagaries of the weather, but does not keep the smoke from the coals, does not allow it to accumulate and poison the cook. But the rain does not penetrate the canopy. The cook can be sure that the coals will not go out, and the products will not get wet. It is good if the angle of inclination of the canopy and the height of its fastening can vary. Then, in general, it can be configured as convenient at a given moment.


Holders of suitable length for installing the frypot must be welded from corners, metal rods or plates 2-3 cm wide. On them, you can put a finished grid that can be cut out from a metal fence, for example. A thickness of 2-3 mm is sufficient so that it does not burn out for a long time. The removable grill makes it easier to clean the space underneath.

Some more tips

This barbecue provides an additional device that allows you to cook pilaf in a cauldron. It turns out to be friable and amazingly fragrant. A blow hatch located in the side of the grill, as well as a grate under coals, allow you to adjust the intensity of combustion.

For effective ignition, it is necessary to open the side flap. Air will enter the space under the grate, penetrating its openings. Oxygen stimulates combustion and raises the cooking temperature.

All barbecues are different, but the roofs can differ from each other: to be small peaks and spreading canopies, under which the entire recreation area is perfectly placed

But this barbecue needs a roof just as protection from the weather, because the smoke is successfully removed by an independent exhaust hood

In some cases, it is really more convenient to use a gas stove, but it is better to cook a barbecue or pilaf on an open fire. Neither electricity nor gas can give meat that exceptional aroma and spice that only the heat from charcoals can give.


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