Thanks! Yea there is nothing better than cooking on charcoal or wood. Have you checked out my latest outdoor kitchen build? I’m putting an Argentinian BBQ in it Pizza oven build part 1 - Blockwork base ruclips.net/video/_s47dK66yPg/видео.html
Lovely bit of chicken cooking there buddy. Everyone I know prefers burgers or hotdogs from a BBQ but for me nothing beats chicken with that charcoal taste... no seasoning required!
Awesome video. A few questions: 1) where do you place the food or charcoal? 2) Is it the drip tray? I’m asking because the drip tray needs to catch the drippings and doesn’t that become messy and extinguish the flame? Is there a way to separate the charcoal or wood from the drip tray ? 3) what type of mortar do you use? I see so many from the quick dry stuff to the slow dry stuff? 4) is there a way to create a lid so the food can smoke and cook more evenly and to protect the food while cooking from bugs and things like this? Any ideas on how to incorporate a lid?
1: The food is placed on the top grill 2: The charcoal is placed on the lower grill and then there is a solid tray to catch falling charcoal/drips. It does become messy but the same as any other charcoal BBQ 3: I used a standard mortar, 4:1 mix of sand and cement. 4: You could create a lid but it would need something custom made, this is a very basic charcoal bbq. You could fix a lid to the top course of bricks if you wanted a lid although you would then need to close the front of it in but still have some air vents somewhere to get air into it to help it burn.
@ thanks! Just make sure you use a good mortar mix as that will help you out massively. I have a few videos on how to mix on my page (if you don’t know how to mix already)
Not sure exactly what they were as they came with the BBQ kit but they were at least 100mm long (50mm into the brick and 50mm out) and 50mm wide. They were a galvanised metal so they don’t rust and didn’t bend easily, but I’m not sure sure the thickness
I live in a very humid place, any reason why a brick couldn't be used as supports rather than a metal bracket? I have had designed an outdoor kitchen including sink, grill, pizza oven and smoker all brick/cement and wood (for the smoker). I'll probably get the foundation for it done before Christmas (right now it's too hot).
Hi, yes certainly the brick could be used as supports rather than a metal bracket. You just turn the brick so its a header (lengthways) and it can be a support. It can be a job getting the brick to sit tidy but its still do-able.
I bought mine from Very.co.uk, here is one from Argos for a reasonable price: www.argos.co.uk/product/3451247?istCompanyId=a74d8886-5df9-4baa-b776-166b3bf9111c&istFeedId=c290d9a9-b5d6-423c-841d-2a559621874c&istItemId=ixixwmlma&istBid=t&&cmpid=GS001&_$ja=tsid:59157%7Cacid:804-872-0397%7Ccid:20330965836%7Cagid:%7Ctid:%7Ccrid:%7Cnw:x%7Crnd:1641921787902017697%7Cdvc:c%7Cadp:%7Cmt:%7Cloc:9191096&Google&GPDP=true&gad_source=1&gbraid=0AAAAAD9II9nj-c7fPA08k9IahflL9g29E&gclid=CjwKCAjw9eO3BhBNEiwAoc0-jfURrOx3K3-if_OPPj-BDhkJZFBPdJ77C8_R7YAtmiwcBpgZNynOqxoCE_oQAvD_BwE&gclsrc=aw.ds
These bricks will handle a fair bit of heat as they are an engineering brick. If you are planning on having very high heat conditions I would recommend using a firebrick inside the cooking area and then a different brick to face the outside
Hello . 1. Did you use special treated brick or is regular clay brick okay? 2. Where can I find those printed instructions you’ve got in your hands? Thanks
I used an engineering brick but I’m sure clay brick is fine if you are just using charcoal. The instructions came with the BBQ kit I bought. What part of the world are you in?
@@EndCodeTv I had it from Very.co.uk but I can’t see any on there now. Argos do one for a decent price www.google.com/aclk?sa=L&ai=DChcSEwiY6evTp-CGAxVZilAGHW_hDMkYABAMGgJkZw&gclid=EAIaIQobChMImOnr06fghgMVWYpQBh1v4QzJEAQYASABEgJh8vD_BwE&sph=&sig=AOD64_29BjXOZr9L6z6PaeQyCVbzkOayHQ&ctype=5&q=&ved=2ahUKEwjusefTp-CGAxW-XUEAHRMOBlUQwg8oAHoECAYQEw&adurl=
I want to build barbecue by myself. But this is my first time ever trying something like that. Can you please advise me with important information (How many materials did you use ) . Thanks a lot
why 3 levels? the gap between the top grill and bottom charcoal tray is too big unless you like eating slightly warm uncooked food or unless you use an entire 30 kg bag of charcoal and still undercook everything
I just followed the instructions that came with the kit but it works well, doesn't use loads of charcoal (no more than any other charcoal bbq I've used). It is nice to have the option to raise the grill if the charcoal gets too hot as there is nothing worse than cremating your food on the bbq. What do you think the gap should be? Do you have experience with this setup I have not working well?
Awesome video. A few questions: 1) where do you place the food or charcoal? 2) Is it the drip tray? I’m asking because the drip tray needs to catch the drippings and doesn’t that become messy and extinguish the flame? Is there a way to separate the charcoal or wood from the drip tray ? 3) what type of mortar do you use? I see so many from the quick dry stuff to the slow dry stuff? 4) is there a way to create a lid so the food can smoke and cook more evenly and to protect the food while cooking from bugs and things like this? Any ideas on how to incorporate a lid?
1: The food is placed on the top grill 2: The charcoal is placed on the lower grill and then there is a solid tray to catch falling charcoal/drips. It does become messy but the same as any other charcoal BBQ 3: I used a standard mortar, 4:1 mix of sand and cement. 4: You could create a lid but it would need something custom made, this is a very basic charcoal bbq. You could fix a lid to the top course of bricks if you wanted a lid although you would then need to close the front of it in but still have some air vents somewhere to get air into it to help it burn.
Awesome job! I want to add something like this to my future outdoor kitchen. Hard to beat the flavor of charcoal or wood.
Thanks! Yea there is nothing better than cooking on charcoal or wood. Have you checked out my latest outdoor kitchen build? I’m putting an Argentinian BBQ in it
Pizza oven build part 1 - Blockwork base
ruclips.net/video/_s47dK66yPg/видео.html
@SamDaviesBuilder I will check it out now!
@ great 😃😃
I could have incorporated something like that in my build had I though of it. So simple, and looks great.
Thanks Mike, although with the dishes I’ve watched you do on your pizza oven, I think yours is fine on its own! Have you got a new video coming soon?
@@SamDaviesBuilder I should have had one last week but three of the video files had no sound. Very frustrating!
@@Mike-Diamond 😩 nothing worse
Lovely bit of chicken cooking there buddy. Everyone I know prefers burgers or hotdogs from a BBQ but for me nothing beats chicken with that charcoal taste... no seasoning required!
Yes you’re correct there, plain chicken is the unsung hero on the BBQ!
Awesome video. A few questions: 1) where do you place the food or charcoal? 2) Is it the drip tray? I’m asking because the drip tray needs to catch the drippings and doesn’t that become messy and extinguish the flame? Is there a way to separate the charcoal or wood from the drip tray ? 3) what type of mortar do you use? I see so many from the quick dry stuff to the slow dry stuff? 4) is there a way to create a lid so the food can smoke and cook more evenly and to protect the food while cooking from bugs and things like this? Any ideas on how to incorporate a lid?
1: The food is placed on the top grill
2: The charcoal is placed on the lower grill and then there is a solid tray to catch falling charcoal/drips. It does become messy but the same as any other charcoal BBQ
3: I used a standard mortar, 4:1 mix of sand and cement.
4: You could create a lid but it would need something custom made, this is a very basic charcoal bbq. You could fix a lid to the top course of bricks if you wanted a lid although you would then need to close the front of it in but still have some air vents somewhere to get air into it to help it burn.
Great job. Now drill a whole on each side for rotisserie rack😮😮
Good idea! I’m doing a pizza oven/outdoor kitchen series on my channel at the moment which will be epic when it’s finished!
Brilliant brick barbecue. Where did you purchase the tray and wire rack from?
Thankyou. These were from www.very.co.uk it’s a UK shopping site.
Amazon and eBay do loads of them too
Thinking about building my own brick BBQ! Have you found that regular bricks can withstand the heat, or would you recommend fire bricks?
Hi, engineering bricks have worked good for me without any issues so far. Good luck with your brick BBQ build, they are very rewarding to do!
@@SamDaviesBuilder Thank you!! Love the project & video.
@ thanks! Just make sure you use a good mortar mix as that will help you out massively. I have a few videos on how to mix on my page (if you don’t know how to mix already)
Great job. What kind of metal clips you used so they can support heat? What are the dimensions so they can stay and support weight?
Not sure exactly what they were as they came with the BBQ kit but they were at least 100mm long (50mm into the brick and 50mm out) and 50mm wide. They were a galvanised metal so they don’t rust and didn’t bend easily, but I’m not sure sure the thickness
I live in a very humid place, any reason why a brick couldn't be used as supports rather than a metal bracket? I have had designed an outdoor kitchen including sink, grill, pizza oven and smoker all brick/cement and wood (for the smoker). I'll probably get the foundation for it done before Christmas (right now it's too hot).
Hi, yes certainly the brick could be used as supports rather than a metal bracket. You just turn the brick so its a header (lengthways) and it can be a support. It can be a job getting the brick to sit tidy but its still do-able.
How has the drainage been when it rains is water staying inside the bricks
I filled the holes in on the top course of bricks so there’s no issue with water sitting in them
Any need for expansion joints on something like this?
No not this size
Beautiful
Thank you 😃
How many bricks did you use in total please?
I can’t remember but I’m pretty sure I cover this in the video
How many bricks are needed? Nice video!
Thanks! I got 100 bricks for this and had a few spare
Where did you buy metal pan and griddle
I bought mine from Very.co.uk, here is one from Argos for a reasonable price:
www.argos.co.uk/product/3451247?istCompanyId=a74d8886-5df9-4baa-b776-166b3bf9111c&istFeedId=c290d9a9-b5d6-423c-841d-2a559621874c&istItemId=ixixwmlma&istBid=t&&cmpid=GS001&_$ja=tsid:59157%7Cacid:804-872-0397%7Ccid:20330965836%7Cagid:%7Ctid:%7Ccrid:%7Cnw:x%7Crnd:1641921787902017697%7Cdvc:c%7Cadp:%7Cmt:%7Cloc:9191096&Google&GPDP=true&gad_source=1&gbraid=0AAAAAD9II9nj-c7fPA08k9IahflL9g29E&gclid=CjwKCAjw9eO3BhBNEiwAoc0-jfURrOx3K3-if_OPPj-BDhkJZFBPdJ77C8_R7YAtmiwcBpgZNynOqxoCE_oQAvD_BwE&gclsrc=aw.ds
Quick Question what are those tray supports, I am doing this for my design class and kinda new to this.
Hi, they are just galvanised pieces of thin metal. Hope that description is accurate enough!
Does anyone know what the dimension are for the braai?
External measurements are approximately 900mm x 550mm
Internal measurements are approximately 675mm x 450mm
And if I wanted to paint the brick is there a certain kind of paint that can handle high heat conditions?
These bricks will handle a fair bit of heat as they are an engineering brick. If you are planning on having very high heat conditions I would recommend using a firebrick inside the cooking area and then a different brick to face the outside
Hello . 1. Did you use special treated brick or is regular clay brick okay? 2. Where can I find those printed instructions you’ve got in your hands? Thanks
I used an engineering brick but I’m sure clay brick is fine if you are just using charcoal. The instructions came with the BBQ kit I bought. What part of the world are you in?
@@SamDaviesBuilderwhere did you get the BBQ kit do you have a link? I'm on the UK
@@EndCodeTv I had it from Very.co.uk but I can’t see any on there now. Argos do one for a decent price
www.google.com/aclk?sa=L&ai=DChcSEwiY6evTp-CGAxVZilAGHW_hDMkYABAMGgJkZw&gclid=EAIaIQobChMImOnr06fghgMVWYpQBh1v4QzJEAQYASABEgJh8vD_BwE&sph=&sig=AOD64_29BjXOZr9L6z6PaeQyCVbzkOayHQ&ctype=5&q=&ved=2ahUKEwjusefTp-CGAxW-XUEAHRMOBlUQwg8oAHoECAYQEw&adurl=
I want to build barbecue by myself. But this is my first time ever trying something like that. Can you please advise me with important information (How many materials did you use ) . Thanks a lot
There should be all the information in the longer version of this which is on my channel 😃
why 3 levels? the gap between the top grill and bottom charcoal tray is too big unless you like eating slightly warm uncooked food or unless you use an entire 30 kg bag of charcoal and still undercook everything
I just followed the instructions that came with the kit but it works well, doesn't use loads of charcoal (no more than any other charcoal bbq I've used). It is nice to have the option to raise the grill if the charcoal gets too hot as there is nothing worse than cremating your food on the bbq. What do you think the gap should be? Do you have experience with this setup I have not working well?
Good to have height options for heat management. Further from the charcoal good for thicker cuts/bone in or just to rest and keep warm.
@ exactly!
I've just built one of this but the meat is super dry and it seems the air doesn't circulate inside 🤔🤔🤔 that's the reason why the meat is dry
I’m no cooking expert but I’d say if the meat is dry it sounds like it’s just been cooked too long
@@SamDaviesBuilder wish was that.....but the fire also dies in fast like is suffocates himself
@@ultrasunione98 I’ve had no issues, are you using charcoal?
@@SamDaviesBuilder yes
@@SamDaviesBuilder I'm thinking now to make 3 holes in the 3 wall's around the barbeque 🤔🤔
First comment!
😃😃
🙋 "promosm"
??
Beautiful
Thanks 👍😃
Awesome video. A few questions: 1) where do you place the food or charcoal? 2) Is it the drip tray? I’m asking because the drip tray needs to catch the drippings and doesn’t that become messy and extinguish the flame? Is there a way to separate the charcoal or wood from the drip tray ? 3) what type of mortar do you use? I see so many from the quick dry stuff to the slow dry stuff? 4) is there a way to create a lid so the food can smoke and cook more evenly and to protect the food while cooking from bugs and things like this? Any ideas on how to incorporate a lid?
1: The food is placed on the top grill
2: The charcoal is placed on the lower grill and then there is a solid tray to catch falling charcoal/drips. It does become messy but the same as any other charcoal BBQ
3: I used a standard mortar, 4:1 mix of sand and cement.
4: You could create a lid but it would need something custom made, this is a very basic charcoal bbq. You could fix a lid to the top course of bricks if you wanted a lid although you would then need to close the front of it in but still have some air vents somewhere to get air into it to help it burn.