Brick oven for a cauldron. Ovens for a cauldron: principles for arranging and cooking dishes, buying, building on your own How to make a collapsible pot pot cauldron

In that article I will tell you what a cauldron is and why it should be round in shape, it is used for cooking pilaf, meat, shurpa and other dishes. There are many varieties of them, but a real cauldron is made of cast iron.

And so, you have purchased a cauldron, but then the question arises, on which stove you can cook in it. The easiest way, of course, is to make a fire and cook on a tripod, but there are special stoves: cast iron, brick and others.

And if you want to surprise everyone and make your own oven for a cauldron on your site, you will find a lot of useful information for yourself by reading this article.

A cauldron is a cast-iron thick-walled cauldron with a semicircular bottom, convenient for cooking over a fire.

The spherical bottom is made in such a way that the flame heats all the walls of the container, and not just the bottom of the cauldron, and food does not get stuck in the corners of the dish. Thick cast-iron walls prevent food from burning, and all ingredients are stewed slowly.

It should be noted that today a cauldron is mistakenly called a dish that is not related to its varieties, for example, a cast iron pot, a duck bowl, a bowler hat. Although in their properties and appearance they are similar to a cauldron, they do not meet the main requirement - the rounded shape of the bottom.

Modern types of cauldrons can have a non-stick or ceramic coating, be made of aluminum or steel. However, the thick-walled cast-iron cauldron is still considered the best. It can be placed on a special tripod (tagan), under which a fire is made, or placed above the hearth - a furnace for a cauldron.

The cauldron is intended for:

• Cooking soups, stewing, boiling water.
• Cooking traditional dishes “with smoke”: triple fish soup, grenadier kulesh, tourist conder, etc.
• Cooking traditional oriental dishes.

The cauldron has thick walls and a spherical bottom. Naturally, do not expect stability on a flat surface from it.

The round shape implies a ring-shaped stand. Do not try to install it on a regular grill grate, or on an outdoor barbecue grill.

If a boiler with a flat bottom heats up faster from below than along the walls, then the heat spreads evenly throughout the cauldron. Moreover, thick steel or cast iron is used as a material for its manufacture.

For various dishes and cooking methods, it is desirable to use cauldrons of a specific shape.

The depth is equal to the largest diameter of the container along the edge (Asian dishes in stone ovens). The ratio of depth to diameter is about "one to three" (Asian dishes in factory metal ovens).
Almost a cylinder with a rounded bottom (thick tourist dishes with smoke). Small container with sloping walls and a small plane at the bottom (cooking, boiling).

As for the size, there are no restrictions. But according to the materials - very even. Cast iron is ideal. Due to its massiveness and heat capacity, it provides uniform heating, the pores of its walls “self-heal” with a fatty layer over time. Products in such a boiler slide and do not burn.

Cauldron material:

A cauldron oven is an indispensable thing in the everyday life of lovers of delicious dishes cooked in a cauldron, for a number of reasons:

1. Firstly, of a technical nature: a cast-iron cauldron most often has a convex bottom.
2. Secondly, it is the oven for the cauldron that ensures uniform heating of the cauldron from all sides.
3. Thirdly, and no less important, nothing can replace an open, live fire - dishes prepared in this way have a unique taste and aroma.

Such an oven will conveniently accommodate not only a cauldron, but also a pot and a frying pan - enough to arrange a real holiday and cook many delicious dishes right at the place of rest.

Thanks to the collapsible design, the stove is indispensable for fishing, in the country, on a hike or going out into nature, it can easily fit in the gazebo and in the open air.

It does not take up much space in the trunk and is easy to assemble (the firebox, or the "body" of the stove, legs, "tongue" - holds the ash, ensuring order on the site, and helps when cleaning the stove, and the pipe - removes smoke from food).

A cauldron stove in its design can be similar to any other stove, but its main difference will be a hole in a cast-iron stove where the cauldron itself will be placed.

The fact is that, according to all the rules, this hole should have such a width that the cauldron is placed 2/3 below the level of the plate. If the hole is made wider, then the cauldron will be inconvenient to get. If you do it already, then the surface of the cauldron will not heat up evenly.

Today there are special plates with rings of different diameters, thanks to which you can use dishes of any size. But the main purpose of such an oven is cooking in a cauldron.

We also note that the oven for a cauldron is multifunctional, because in it you can not only cook various dishes, but even boil water or fry a barbecue.

For the latter, by the way, an iron bar is laid across the plate, on which skewers are hung. As a result, heated coals will bake the meat as evenly as possible.

The oven can be of several types:

• made of bricks;
• converted from another metal device;
• sculpted from clay.

Before starting work, perform the following preparatory work:

• draw on paper all your considerations regarding the design of your oven for a cauldron;
• determine the exact dimensions of the structure;
• decide on the form;
• decide what material you will build the furnace from - metal (pipe) or bricks. It is worth noting that a brick-based construction will be safer, this is an important feature if you have children;
• decide whether the oven will be portable or stationary.

Like a regular brazier, such stoves come in two types. The portable one will be convenient and transportable, and the stationary model will fit perfectly into the exterior of your site.

In addition, a stationary brazier under a cauldron will work more efficiently and is economical in terms of maintenance. If you plan to arrange gatherings mainly on the territory of the site, then it is better to stop at this option.

At the preliminary stage, it is important to decide which oven for the cauldron you want to have on your site.

The stationary option is suitable for those who often use such a device and have the opportunity to allocate a large area for it.

Moreover, it should be far from the main buildings. In this case, a solid brick foundation is laid out for a cauldron, or rather, for a stove, on which a huge vessel stands like on a pedestal.

For a mobile version, you can make a metal stove.

Its design is extremely simple. The role of the pedestal in this case will be played by the upper part of an ordinary iron cauldron. Large size cast iron pipe or heat resistant steel pipe will do as the base material.

The mobile oven creates the occasion for occasional culinary outings and allows you to make the most of your compact patio.

Both options are easy to assemble with your own hands.

If you are planning to build a brazier for a cauldron made of bricks, then the work will be very difficult. However, if you make a choice in favor of a metal pipe construction, then the work will be much easier.

If you have a ready-made brazier, but at the same time you want to adapt it for cooking in a cauldron, then put a special stand on it in the form of a mini-stove, which you can assemble with your own hands or purchase in a store.

Special fuel is not required, but the maximum amount of coal should be raked under the cauldron. However, it is worth noting that on the grill, oriental dishes like pilaf will not have the traditional “zest”, but dishes with smoke in a cauldron on the grill will turn out great.

Cast iron oven under the cauldron

Cast iron, as the best material for such furnaces, saves fuel due to the rapid heating of the furnace, as well as slow cooling.

A cast iron stove is more stable due to its weight, which is important. Also, it is much less susceptible to corrosion.

The cast iron stove will not burn out, as it has a high heat resistance. And the appearance of cast-iron stoves pleases with variety.

A cast-iron oven for a cauldron will help you not only cook wonderful, fragrant oriental dishes, but will also last for many years, passing in your family from generation to generation.

A cast iron stove is the most suitable option for installation on the site, since it combines features such as:

• simple movement of the unit from one place to another;
• stability and safety during operation;
• saving on fuel (wood) due to the closed firebox.

On a cast-iron stove, in addition to traditional dishes cooked in a cauldron, you can cook fish, shish kebabs and other delicious products.

The design of a cast-iron stove looks like a cylinder with a bottom, but with an open top. The pig-iron unit is equipped with legs and a door for convenience of a fire chamber.

The chimney of cast iron structures can be of three types:

in the form of small triangular cuts in the upper part of the cylinder;

grate.

The price of a cast iron unit directly depends on the thickness of the material and the complexity of the structure being purchased. The most expensive on the market are metal-cast iron products, a little cheaper - from stainless steel, other types - very inexpensive.

Cast iron stoves are the most popular because they retain heat for the longest time, and their only drawback is their heavy weight.

This material practically does not warp from high temperatures, does not burn through, is not subject to corrosion. Thanks to these properties, a cast-iron stove for a cauldron will serve you faithfully for many years. And a cauldron made of such material, with regular use, is gradually covered with a thin layer of soot, which protects it from burning. Impregnation with oils and fats prolongs the life.

However, stoves are also made of brick or thick metal. They can be gas - a good option for hiking and more. However, of course, you can’t wait for the characteristic aroma of smoke from a fire on gas.

To do this, the smoke should curl slightly over the food being cooked, and the cauldron should be deep enough with a rounded bottom.

Craftsmen make brick ovens with their own hands. It will not be difficult for those who are not inclined to such creativity to purchase a ready-made cast-iron stove for a cauldron. Now they are sold a lot, in a wide range. And do not forget to buy a cast-iron cauldron for it.

A cast-iron stove under the cauldron allows you to cook a variety of dishes, ranging from simply boiling water and cooking soups, to traditional smoky dishes, such as triple fish soup, tourist conder and others.

Many oriental dishes are also prepared in this way, but certainly in a brick oven. The furnace part in it should heat up quickly, and give off heat slowly. This is the only way you can cook, for example, a real Uzbek pilaf.

Cast iron stoves under the cauldron are good because they allow you to make your favorite dish, economically consuming fuel, since the fire inside them is well protected from the wind. The cauldron in such conditions warms up quickly and evenly, and the food in it is such that you lick your fingers.

If you want to cook your favorite dishes not only at the dacha or your home plot, but also somewhere on a hike, a collapsible cast-iron stove for a cauldron will come in handy for you. Although it is heavy, it will fit perfectly in the trunk and will reach the right place, where you will collect it and delight the company of traveler friends with fragrant dishes.

Brick oven for a cauldron

Stationary ovens for a cauldron are not only a place where food is cooked, but also an element of decorating the interior of a house.

Therefore, you should prepare a place for the stove in advance and carefully consider its shape and finish options, purchase beautiful accessories for cleaning the stove (scoop, poker), doors (furnace, blower) and a decorative plate with rings of various sizes, on which you can install various the volume of the cauldron.

In a country house or near a country house, you can build a stationary stove for a cauldron - it is the most convenient to use and, in addition, serves as a decoration for the site.

So that the cook does not have to bend over, it is erected to a height of 80 - 90 cm, which approximately corresponds to the height of the kitchen table. A steel plate about 20 mm thick with a hole for a cauldron is placed on top of the oven.

Since the unit will be in full view all the time, it is very important to provide it with an attractive appearance. In this regard, it is recommended to purchase a stove, doors and other external parts in a store: they look much more interesting in the factory version than home-made ones.

In addition, a purchased plate is usually supplied with several rings, by installing which you can change the diameter of the hole. This will make it possible to use cauldrons of different sizes. In the store you can also find various accessories - a shovel for removing ash, a poker, etc.

Necessary tools and materials:

• fireclay brick;
• floor slab (its thickness should be approximately 2 centimeters);
• Bulgarian;
• steel corners;
• sand;
• grate;
• refractory powder;
• doors;
• buckets;
• shovel.

Although the construction of a small brick stove under a cauldron cannot be called a very difficult task, it has its own characteristics, which must be taken into account when performing work.

Stages of building a furnace for a cauldron:

Consider the main stage - the construction of the furnace.

1. You do not need to wait until the base is completely dry. If you immediately start building a hearth, the bond between the base and the brickwork will be much stronger. Anyone who uses rack spacers in the process will be able to make fairly even seams.
2. After the masonry is completed, when the mortar sets, but does not have time to harden, it is necessary to remove the lath gaskets.
3. It is necessary to lay refractory bricks according to the scheme - each odd row begins with the laying of a whole brick, and each even row from a half. You should also strictly follow all the rules of dressing.
4. We lay out the first row, then install the blower door on it and leave a special hole into which the chimney will then fit. The second and subsequent rows are arranged in a circle.
5. After completing the laying of the third row, we install a frame assembled from metal corners. A metal grate is then welded onto it. At this stage, work on the blower compartment is completed.
6. The grate will allow oxygen to penetrate into the firebox and provide better combustion of firewood.
7. Further rows lie down according to the drawn up scheme. After installing the grate and laying out the first row after it, we install the firebox door.
8. We raise the brickwork with our own hands, according to the project.
9. It is advisable to perform jointing immediately after the mortar has set.

The final stage is the manufacture of the sheet base.

It can be made from a metal sheet with a thickness of more than 1 cm. The sheet must be of such a size as to completely cover the brick base.

Right in the center of the grinder cut out a circle with a diameter of 2 cm less than the circumference of the cauldron. Such dimensions will allow the boiler to be immersed exactly 2/3 into the furnace of a brick furnace.

10. The sheet is installed on top of the furnace and ensures that the bottom of the cauldron is inside it.

Furnace characteristics:

• Outwardly, a brick stove resembles a bedside table with a height of 800-900 mm.
• The side of the furnace is from 3.5 to 5.0 bricks.
• Like a heating stove, the design has a firebox, a blower and a grate; openings are equipped with doors.
• The chimney is made of metal or stone and is connected to the rear wall.
• To control the draft there is a damper-valve.
• The outer part is formed by ordinary oven bricks.
• At the top of the firebox, 1-2 openings are left to remove smoke.
• The place for installing the boiler is usually cut out of brick.

The main trick is a firebox under the cauldron with your own hands. It is assembled from refractory bricks, using fireclay mortar.

In this case, the dressing with the casing is not done. The furnace has a cylindrical shape. Masonry is done in halves of bricks or bricks are placed vertically. It is possible to trim to give the structure a cylindrical shape.

All seams in the masonry, especially on the front side, must be of equal width.

In the absence of the skills of a bricklayer, this can be achieved by means of wooden slats of the same size installed between the bricks (removed after the mortar has set). Laying is carried out with dressing of seams.

All metal parts are installed directly in the course of the construction of the furnace.

To install the doors in the masonry, you need to mount the wire, clamping its ends between the bricks and fixing it with mortar.

The grate is installed immediately after closing the ash pan door.

At the top of the firebox on the back of the stove, you need to leave an opening to which the chimney will be connected.

The chimney is an important part of the design.

For its installation you will need:

• Bulgarian;
• cutting discs;
• welding machine;
• electrodes;
• hammers;
• steel pipe with a diameter of 10 to 12 cm;
• elbows or fittings with the required angle of rotation.

We connect the fittings and the pipe by welding, having previously laid them out on a flat surface. Be sure to use protective equipment - a mask, overalls and gloves.

Scale and other irregularities are removed with an angle grinder (grinder) or a file.

We install a prefabricated metal chimney in the right place (in a hole specially left for this in the masonry of the furnace), coat the cracks with furnace clay or refractory mortar.

Check the chimney for cracks. To do this, we make a small fire in the furnace furnace and monitor the movement of smoke.

At the final stage, you need to seal the corners into the masonry and lay a slab with a hole for the cauldron on them. After that, you can perform the jointing on the outside of the furnace or overlay it with tiles.

There are several possible options for finishing the furnace:

• stitching;
• painting surfaces with special heat-resistant paint;
• plaster.

Since it rains quite often in summer, it would be advisable to install the stove under some kind of canopy.

For this purpose, you can stretch a dense awning over the stove or strain yourself and assemble a solid gazebo.

In it you can put a table on which you will cut food for cooking in a cauldron.

It’s great if you can independently bring water to such a gazebo.

The stove itself can be lined, then it will become a decoration of your site.

Furnace for a cauldron from a pipe

Initially, you will have to solve the problem - what to choose for what, a pipe under a cauldron or a cauldron under a pipe.

So that the dishes do not fail, or do not stick out more than the norm, you will have to work hard.

The cauldron should fall into the circumference of the oven either completely (with the exception of the upper rim and "ears") or - by 3/4 of its height.

A very “shallow landing” will not allow the dishes to warm up. As a result, it will take a lot of firewood, and time for cooking.

Keep in mind that a do-it-yourself oven for a cauldron from a pipe is made convenient for the owner. Based on this, select the height of the rack. If legs are not planned, the segment can be made longer.

A very high base is irrational, the heat will not reach the bottom of the dish. The optimal distance from the fire to the boiler is 20–30 cm.

The design without legs will be placed directly on the ground. The fire in this case is bred directly on the ground.

If you are going to mount the legs, then you will have to weld the bottom of the grid or sheet of metal to the bottom of the pipe. In this case, the fire will be raised above the ground.

Think over the design, shape and dimensions of the furnace for a cauldron from a pipe - the drawing should be detailed, with measurements and calculations.

When calculating for clarity, use the cauldron that you will use in the future, so as not to miscalculate.

Decide whether you will make a portable or stationary structure.

The portable option is convenient - you can have a picnic outside the site. With a stationary model, there is less fuss, no need to fold and unfold, take it to the back room. Plus, with its help you can decorate the exterior of the cottage, it is more economical and easier to maintain.

The simplest, and therefore the most common option is a metal furnace under a cauldron with a pipe, which is a cut cylinder on the ground.

Sometimes a stand is used (made of bricks or a tripod). The ratio of height to length of the product is 3 to 4. The opening of the furnace compartment is of the same proportions, the door is not made on the furnace.

A more complex stove for a cauldron from a pipe is a model sawn crosswise along the edges. You can also cook on this design only dishes with smoke.

Progress:

1. The section is made by a grinder on both sides, the resulting petals are bred outward.
2. Holes are drilled in the lower petals for L-shaped pins with sharp lower ends (they can be made from improvised materials). On them, the product will be attached to the soil or a mini-foundation for stability.
3. A window for the firebox is cut out at the bottom.
4. Legs and handles are made from corners or trimmings of reinforcement, then welded.
5. The finished product is coated with heat-resistant paint to protect against corrosion.

Oven for a cauldron from rims

Making a furnace for a cauldron from car rims with your own hands takes a matter of minutes - this is one of the most unpretentious, but, nevertheless, original designs.

The whole process can be conditionally divided into several stages.

To make a furnace for a cauldron, you will need:

• two rims from a domestic car of the thirteenth radius;
• 1 meter of rectangular pipe;
• three large bolts with nuts;
• 4 nuts for 10;
• wire 8 mm thick;
• Bulgarian;
• welding machine;
• electrodes;
• welding mask and welding gaiters.

Rectangular pipe, wire, nuts and bolts can be purchased at any building materials store or market.

Of course, you can also buy rims, but it’s easier to go around several tire shops, where they can give them to you for free or for a nominal fee.

You need stamped wheels, which are made of steel, alloy wheels will not work. They are made of aluminum alloys, which are afraid of high temperatures, and they can only be welded in an argon environment.

Main stages of work:

1. Using a grinder, we saw off a partition on one of the disks.
2. We install one disk on another. In this case, the remaining partition of the previous disk should be at the bottom.
3. The partition for fastening the disk to the wheel is welded to the main rim by spot welding. We need to find the welding spots and cut through the metal of the partition to the rim. Do not overdo it, the rim should remain intact.
4. It is necessary to cut the partition stepping back from the weld spot 1.5-2 centimeters. After the cut, the metal of the partition is easily removed, it must be tucked with a screwdriver.
5. It is important to leave fragments of the partition in the places of welding. They provide a gap between the walls of the cauldron and the oven, which creates draft in the oven, and the heat evenly envelops the cauldron from all sides.
6. We put one disk on the other so that the disk with the cut-out partition is on top. In the lower disk, the mounting partition remains intact, this will be the bottom of our stove. We align both disks relative to each other and weld the disks around the entire perimeter.
7. Now you need to make a door. We cut a vertical cut in welded disks to fit the door. It is very important to leave a strip of metal below, it will act as a threshold that will keep the coals inside the furnace.
8. After the cut is made, we put bolts on it with nuts screwed on them, they will act as loops for us.
9. Bolts are welded on one side of the cut, nuts on the other.
10. It remains to cut through the door around the entire perimeter and weld a long bolt, which we will serve as a handle. The edges of the door and the opening must be cleaned of burrs with a file or grinding disc.
11. Now we make handles for carrying the oven. We bend them out of the wire in a vise. A wire of this thickness bends without much effort, and right angles at the bending points are attached to the handles due to the hammer. We put nuts on the handles and weld the nuts to the furnace body opposite each other.
12. We turn the oven over and weld three legs. The length of each leg is 30 centimeters.
13. It is also necessary to weld a large hole for the hub, which is located in the center of the disk. This can be done with any piece of metal of a suitable shape.
14. We load the stove with firewood and heat it well. During this process, the remaining paint on the discs will burn out, and the oven can be painted with any heat-resistant paint.

Making a furnace for a cauldron from sheet steel

This is also one of the simplest options for manufacturing a furnace, in which the work will require:

• the cauldron itself to measure the diameter of the combustion chamber;
• welding, electrodes to it;
• steel sheets - the thicker they are, the better for the structure;
• hammer;
• corners for the manufacture of handles and supports;
• electric drill;
• Bulgarian.

Note. Work must be done outdoors, near a source of electricity. At the same time, you should also follow the safety rules.

The main stages of production:

1. Measure the diameter of the cauldron - according to the size obtained and further work will be carried out.
2. Make a rectangle out of steel sheet. Its length should correspond exactly to the calculations made earlier. It also needs to cut a small hole in it.
3. After that, you can proceed to the slots for the removal of smoke - they must be made at the very top of the stove.
   Roll the sheet into a cylinder. To do this, you can use a special form and a hammer or equipment.
4. Make a support and handles.
5. Connect all the elements by welding. Some elements can be screwed onto ordinary bolts.
6. After construction, such a stove must be covered with heat-resistant paint. And after it dries, you can make a fire and cook your favorite dishes.

To improve the design, it can be supplemented with the following elements:

• Another hole for the blower.
• Grate - it is placed between the furnace and blower holes. To install it, you will need to weld metal corners inside the stove as a support.
• The chimney is taller than human height: so the smoke will not get into anyone's eyes.
• Doors. They can be made both independently, from the same sheet of steel, and you can buy ready-made ones, they are quite inexpensive.
• Spark arrester. It is a metal can with a large number of small holes.

All of the above devices greatly facilitate the process of laying firewood and cleaning the stove.

However, such a design will be harder to move from place to place, so it's up to you to decide what is better - maneuverability or functionality.

Furnace for a cauldron from a cylinder

We offer one of the most elementary ways to create a furnace for a cauldron.

This stove is transpontable and is great for outdoor recreation.

If you have an old gas cylinder with a capacity of 50 liters, you can build this version of the furnace. In addition, when performing work, you will need a grinder.

Initially, you should prepare drawings for the cauldron oven with your hands.

1. Emptying the gas bottle. To do this, just open the tap on it and leave it in this position for at least 5 days.
2. Next, marking is made along the line on which the cut will be made. For the manufacture of the furnace, you will need that section of the cylinder on which the bottom is located.
3. Cut off the required part of the oven. Install a cauldron in it, it should be hermetically sealed in the oven. If there is too large a cauldron, cuts should be made on the surface of the furnace with an interval of 12-15 cm.
4. Step back from the bottom of the oven by about 20 cm. Cut out the door through which the fuel will be fed into the oven. The width of the door must be sufficient to load one or another fuel option.
5. Install the cauldron again, make sure that its connection to the stove is tight.
6. Next, heat the oven for the cauldron, remove the cauldron, melt the oven and wait for the wood to split.
7. Install the cauldron and check the uniformity of its heating.

Complex-brazier with a stove under the cauldron

A metal brazier with a stove for a cauldron and a smokehouse is a very useful complex, since it allows you to cook not only barbecue, but also fish soup, tourist conder, cook soups and even take on cooking Asian dishes.

In most cases, this complex includes a design of:

• Braziers.
• Furnaces for a cast-iron cauldron.
• Supports
• If it is built of brick, then it may also include a fireplace.

The stove can be inserted into the brazier, put on it or attached to it.

As a result, it can be both removable and fixed tightly. In both cases, the owner of the dacha and the fireplace near it, in order to create a high temperature in the furnace, needs to move the coals from the open part of the brazier under the stove.

Initially, you need to choose a project that is in harmony with the appearance of the house and garden plot.

The made brazier with a cauldron will give the garden plot a new look and will be a favorite recreation area.

We determine the place for installation on the site where the brazier with a roof and a stove under the cauldron will be installed.

For the effectiveness and safety of the barbecue, you need to properly position it in your yard. Usually the right place is located near the house and replaces the main kitchen in the summer.

The space where the brazier with a roof and a stove under the cauldron will be installed should not be removed from the house and the kitchen, since you always need to bring cutlery, dishes and water.

According to safety requirements, it is impossible to construct a brazier next to wooden buildings and fences. They can be damaged by smoke and fire.

Braziers with a stove are made of refractory material:

• bricks;
• metal;
• stone.

Allocate stationary structures and portable structures.

A brazier under a cauldron can have a unique project and unique design:

Choosing a brazier for a cauldron should be guided by the functionality of the design, financial costs. With the skills of a builder, you can easily solve the problem of how to make a brick cauldron with your own hands.

A brazier with a stove under a cauldron allows you not only to fry meat, mushrooms or vegetables, but also to cook fish soup, or even a real fragrant pilaf.

In other words, with such a device, you can go hiking for several days, without fear that the monotonous menu will quickly get bored, and soon you will irresistibly want to go home to your usual food.

The main advantages of choosing a brazier with a stove under a metal cauldron

Such a device will be useful both for those who do not yet have any barbecue, but there is only a desire to buy it, and for those who already have a barbecue, but an ordinary one. That is why a brazier with an oven under a cauldron is so useful.

In fact, these are two in one - both a classic barbecue and an oven.

Just imagine - an oven that you can take with you on a hike.

It may not be possible to repeat exquisite culinary masterpieces in the field, but this will definitely be enough to prepare prey, even if it is obtained in an ordinary store.

The fact that the device is called a brazier under a cauldron confuses many - many believe that no other utensils, except for a cauldron and skewers, can be used.

This statement is fundamentally wrong, because many models are equipped with a special stand that allows you to put a frying pan on the stove as well. If you are lucky enough to have just such a treasure, then you will never be hungry.

If necessary, it is not difficult to assemble it, it weighs relatively little and takes up quite a bit of space.

If it is supposed to be installed in the country, then you can never disassemble it, but this does not mean that it is inconvenient to take it on long trips.

Contrary to the seeming fragility, the outdoor brazier with a stove under the cauldron is highly durable. It is not easy to break it even with deliberate attempts, and, of course, it can withstand high temperatures normally.

The most important thing is that it is not so expensive.

Such a unit has not yet received significant distribution, simply because such a form factor is not yet very well known, and people prefer the classic barbecue, depriving their stomach of a rare gastronomic pleasure.

In fact, such an invention is gaining popularity very quickly and will most likely become widespread in the coming years.

It doesn't matter whether you go camping on your own, with your best friends or in the company of a real aristocratic society - no one will remain dissatisfied with such a camp kitchen.

The number of recipes that a brazier with a stove allows to bring to life exceeds several dozen, so the main thing is to find the ingredients and use your imagination.

Nature always wakes up the appetite, and the fact that the food is really tasty will make every next open-air dinner the best in the life of a happy gourmet.

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Why do I need a separate oven for a cauldron? Why can't you just put a pot (also known as a cauldron, Turkic) on a stove burner? Or stick it in the oven, or hang it on a tripod over the fire, like on a camping trip? The fact is that from the point of view of cooking, a cauldron and a pot are not the same thing. The pot is only a part of the culinary technological equipment - a cauldron. The cauldron is intended for:

• Cooking soups, stewing, boiling water.
• Cooking traditional dishes “with smoke”: triple fish soup, grenadier kulesh, tourist conder, etc.
• Cooking traditional oriental dishes.

The technology of culinary production in all three cases is significantly different. Accordingly, the design of the cauldron changes. The only thing that remains unchanged is a cast-iron kettle or a large cauldron, it is, so to speak, reloaded from clip to clip. So let's try to figure out why what kind of clip is needed and how to make it yourself.

Cook-steam-stew

Archaeologists have long been surprised by the disproportionately small size of the fireboxes of ancient Roman culinary ovens compared to the size of the cooking utensils built into them. It was clear that the design was generated by economy, Italy had never been rich in fuel. But how, on a small bundle of firewood with a heat release of barely 3000 kcal / kg, did the Romans boil water in a cauldron in which a small person can bathe? There is no doubt that they were boiling: many sources indicate that water was continuously boiling in a large cauldron.

Over time, the secrets of the Roman oven under the cauldron were revealed. Firstly, the smoke tooth 3 (on the left in the figure) in combination with the rise of the semicircular vault of the woodcutter 8 behind it formed the so-called. draft (stress on the first syllable) 4 - gas channel of variable cross section without shutoff valves. Boiler for cooking-quenching 5 in it is just a cooking vessel built into a cast-iron or stone stove 2; above the firebox there was a burner in it. But the role of the hot water boiler 6 is twofold.

Firstly, it is an aerodynamic obstacle to the flow of gases, and their turbulence behind it creates an invisible gas smoke tooth before descending into the chimney 7, which further traps gases in the draft. Then, remember: the water in the Roman boilers boiled all the time. The Romans used boiling water sparingly and, scooping it up, immediately added fresh water.

Boiling requires a large flow of so-called. latent heat of evaporation, so the gases near the boiler 6, lingering, cool down further and their flow rate drops even more. Two clearly delimited areas are formed: in the draft, the thermodynamic process is closer to isothermal, and in the furnace, to adiabatic. As a result, the zone of sharp, along the length of the draft, cooling of flue gases is kept above the tooth. In an even draft, she would have the opportunity to “shoot through” forward in a jump, but in this scheme she is excluded by the rise of the arch of the woodcutter behind the tooth, immediately behind the tooth is a visibly distinguishable potential hole.

Note: there is strong evidence that the smoke tooth was adopted by the ancient Britons from the Romans, who then owned Britain.

As a result, the firebox of Roman stoves in gas dynamics turned out to be exactly a bell-type stove, with high efficiency and self-regulating: the flue gases scrolled in the firebox until they burned out completely. Only a part of them passed through the draft through the tooth, carrying exactly as much heat as needed to maintain the culinary process.

Note: woodcutter is an indispensable element of the Roman cauldron. Normally it works only on dry as gunpowder fuel. Evaporation and partial pyrolysis of moisture from watered fuel in the furnace immediately knocks down all gas dynamics.

In our time, hot water in jugs is not carried around the rooms, but the Roman cauldron may well be modified to meet the requirements of our time, on the right in Fig. An aerodynamic barrier will be created by an oven in place of a hot water boiler, and heat extraction can be assigned to a hot water heat exchanger with a storage tank in the chimney downstream. By the way, its best design in this case is 2-3 sections of an old cast-iron radiator.

Just an oven under a cauldron

The stove-makers have a very indirect interest in archeology, like archaeologists in the stove business, therefore Roman secrets are not used in practice. The usual design of a furnace for a cauldron is just a brick pedestal with a nest for a pot and a diaphragm (narrowing of the flue) at the level of its bottom. For ordinary culinary procedures, it is quite suitable, but it requires much more fuel per unit of cooking volume. And only a fairly experienced stove-maker can make a stove for a cauldron, despite its apparent simplicity. Why? See illustrations for ordering in fig.

About gas cauldrons

For normal pot cooking, the flame is just a heat source. Therefore, choosing for yourself, you need, without starting complex frills, to immediately consider the option of buying a cauldron on gas. There are many models on sale, from the most utilitarian to rather complex technical complexes with a set of separate gasifiers for different types of liquid fuels, incl. and working off, see the figure on the right. The simplest gas stove for a 3-5 liter pot costs 1800-2500 rubles, and omnivores for 6-15 liter boilers - from 6000-7000 rubles. It's cheaper than any construction and can be justified not only for picnic trips.

Dishes with smoke

Cooking with smoke requires that it be light and curl over the surface of the brew; smoky dishes with smoked meats have almost nothing in common. It follows from this, firstly - no furnace and gas flue wisdom! If the fuel burns out completely, where will the smoke come from? Secondly, the bowler should be deep with a rounded bottom. From the point of view of aerodynamics, it is an ogive-shaped body.

Pilav, beshbarmak, manti, etc.

Dishes of Turkic-Iranian cuisine are not cooked with smoke. But this does not mean that an ordinary oven with a cauldron is suitable for them, a simple pilaf will not turn out the same. The fact is that oriental cuisine involves heating the cooking utensils mainly from the sides and uniform distribution of heat in the prepared mass, for which the famous “four holes” are made in the pilaf.

How to achieve this, shows the scheme of the outdoor oven for pilaf in fig. The whole trick is that the aerodynamic focus of gas flows, firstly, is combined with the thermal focus of the furnace (marked with a red circle). Secondly, it is shifted down and forward from the longitudinal axis of the boiler to compensate for the aerodynamic asymmetry of the collection gas channel. It arises due to the fact that there is only one exit to the chimney. Of course, this furnace also requires a pipe with a diameter of 160-200 mm and a height of 2.5-4 m, otherwise there will be no draft.

In the pilaf oven, you can cook not only pilaf. The boiler is removable, instead of it you can insert, for example. manti-kaskan. The ordering of the oven for pilaf is shown on the next. rice. Unlike the “simple” furnace mentioned above, shaped bricks, a complex undercut and a diaphragm layout are not needed here.

Ordering the oven for pilaf (

Build, make or buy?

Summarizing the above, we will determine why it is better to buy an oven, and why make it yourself. For simple stewing-cooking, a stove with a cauldron is certainly better to buy a metal one, the prices are now almost ridiculous. The exception is if you are an experienced gifted craftsman and set out to experiment with a Roman stove. If yes, then take into account that the gases go into the chimney in it with a temperature of 160-250 degrees and it is still quite possible to run them into the heating shield.

For smoky cooking, homemade designs are better suited, especially since they are not at all complicated. In essence, any of them is a modification of a tripod over a fire. It is not difficult for those who are not inclined to technical creativity to purchase a ready-made one either: cast-iron stoves for a cauldron are on sale in a wide range, see fig. Just keep in mind that “under the smoke” you need round stoves with a muffled pipe and burnout holes at the top of the shell, on the left in fig. Popular "Hephaestus", "Picnichki", etc. it will not work to adapt to the smoke, these are purely cooking stoves.

Finally, if you want to enjoy Central Asian dishes in all their deliciousness, then you need to consider building a brick oven for a cauldron, and the furnace part must certainly be fireclay, quickly absorbing heat and slowly releasing it. Now there are ready-made models on sale, the purchase of which will be much cheaper. A special section will be devoted to one of them at the end. Not for advertising, just for example.

Barbecue and cauldron?

There are many sources on the network on the topic "Kazan and barbecue". But the very fact that 2-3 of the same orders are given in all of them suggests that a barbecue oven with a cauldron is not at all as simple as it seems.

Indeed, a cauldron for a barbecue is simply adapted for cooking with smoke. In this case, the pot is simply hung over the brazier. But creating an integral complex of "barbecue with a cauldron" is difficult to the point that, probably, it is completely impossible.

The fact is that the nature of thermal deformations (field of thermal stresses) in a brick oven under a cauldron and a simple hearth, which, in essence, is a barbecue, is completely different. In a cauldron, they are predominantly radial, i.e. it seems to be more or less evenly bursting in all directions; antinodes (collections) of stresses - in the corners. And the barbecue oven is bursting more across, and the main antinode of tension falls on the center of the arch of the brazier; small antinodes are squeezed into the corners of the niche.

In attempts to link the loads in structural mechanics, structures are born that are not inferior in structure complexity, on the left in Fig. In this hulk, besides, there are immured load-bearing elements made of steel. Under the braziers and the vault of the cooking niche lie entirely on the iron. Such a furnace will not last long because of the different TKR of metal and ceramics, the metal will bend over time from variable thermal deformations and the masonry will shrink.

The only option for a barbecue with a cauldron is any, for example. garden, with a cauldron attached to it on the side, on the right in fig. The foundation may be common, but a strong mechanical connection between the modules is unacceptable. That is, although the seam between the modules for the view can be sealed, the barbecue and cauldron masonry should be separate. This, by the way, greatly simplifies the choice of project and work. You can also build modules individually and select projects for them individually.

Note: if a gourmet in a green jacket with golden buttons does not come to your pilaf, and a stove is already provided in the barbecue, then the problem is solved simply. You only need to buy a stove for a cauldron with a pot (fig. on the right). A good one will cost about 1500 rubles, the size is standard. We remove the hob with a burner, put a cauldron, and a more or less decent pilaf, shurpa or beshbarmak is only a matter of your skill.

Brazier and cauldron

With a barbecue and a cauldron, designing and building is as difficult as a barbecue cauldron. But, if it is metal (a real barbecue is fundamentally brick or stone), the matter is greatly simplified. We adapt to the barbecue, or simply put in / on it one of the stoves described below under the pot, and you're done, see fig. Separate fuel is not needed, you can rake up excess coals under the cauldron. The pilaf comes out average even to the taste of a non-Asian, but smoky dishes are just right.

Video: complex brick outdoor oven with a cauldron

About the bowler

Before proceeding to the description of furnaces, let's touch on the pot. For a cauldron, it must be with 4 "ear" handles. "Two-eared", even if the handles are wide, has the annoying property of spilling brew into the fire, it would seem, for no apparent reason. Next, the depth of the pot:

• For pilaf in a brick oven - deep, the depth is not less than the inner diameter along the rim. The profile of the inner surface is approximately parabolic. Wall thickness - from 4 mm for a 6-liter kettle to 20 mm for a 120-liter kettle.
• For pilaf and other oriental dishes under a modern oven (see at the end) - relatively shallow, the depth is about 1/3 of the diameter. It is best to use a regular kettle.
• For dishes with smoke - hunting, tourist and fishing, deep, with almost sheer (5-10 degrees from the vertical) walls. The bottom can be either rounded or flattened. Material - cast iron is better, but aluminum is also possible.
• For stewing, cooking, boiling - flattened (depth approx. 1/3-1/4 of the diameter) and with a flattened bottom.

Video: about choosing a cauldron

Various homemade

The most popular and very good home-made stove for a cauldron is a sheet of any steel (shell) rolled into a wide pipe on a fireproof stand or simply on the ground; see fig. The proportions of the workpiece are approximately 3:4 (height / length). The proportions of the furnace opening are the same, and its area is 1/8-1/10 of the workpiece area. A fire door is not required. You can cook in such an oven with smoke, and “asia” of good quality, and just boil and stew.

At first glance, it is not difficult to calculate the length of the workpiece: we take the diameter of the pot along the outer edge of the rim, subtract 2.5-4 mm from it, for 3-12 liters of the pot, respectively, and multiply by π = 3.14. We also give an allowance for the welding seam (approx. 3 mm) and cut out the workpiece. We put the bowler hat, and it ... either fails or immediately gets stuck. Although, so that it does not jam from expansion when heated, a cold pot in a cold stove should “fidget” by 1.5-2 mm in all directions.

The fact is that thin metal conducts strongly when welding. In production, the exact dimensions of the workpiece and the welding mode are selected according to prototypes, and the selection has to be done every time you change the grade or even the batch of the sheet. And then accurately maintain the welding mode, which is impossible with its manual method.

In fact, the length of the blank for a metal stove must be considered based on the INNER largest diameter of the pot. And then in the corners of the petals that form the corolla of the oven, we make small, 1.5-2 cm, longitudinal slots, and the petals are slightly bent outward, and their edges upward until the bowler sits freely on the rim. It is impossible to make the shell wider and bend the petals inward, from thermal expansion they will tightly dig into the bowler hat and you will not pull it out.

Note: metal cauldrons of this type are commercially available in many, see fig. below. Price without a boiler - from 300 rubles. Internet scammers often pass them off as branded Asian ones, which is discussed at the end. Then the price is inflated to "Samarkand".

For smoky and Asian-style cooking, different pots are needed in such an oven. Under "Asia" - a smaller flattened, sitting in the oven as described above, and always with a tight lid. Under the smoke - more, sitting in the whisk of the furnace no more than 1/4 of its height, otherwise it will jam.

Note: in the age of rampant hunting for scrap metal, the once popular cauldron made of leaky brewing on bricks is almost forgotten, see fig. And dishes with smoke, and “Asia” on such an awkward ugly thing turned out - you will lick your fingers.

Video: camp stove for a cauldron

From a pipe and a cylinder

The simplest oven for a cauldron from a pipe is just its segment on bricks, on the left in fig. You don’t just need to take asbestos-cement, after warming up, it shoots with fragments. It is possible to cook on such an oven only with smoke, which is necessary for “Asia” and quenching of languor cannot be achieved.

The kettle is hung on a tripod, the height of the suspension is adjusted according to the weather. If the tent duty officer is an experienced walker, the smoke curls over the conder in an even roller and with a fairly strong wind, and the group bursts - it crackles behind the ears. However, already on the second day of the “two” trip with the “abalak” loaded according to the norm behind the shoulders, everyone cracks behind the ears. Even "Krishna-eaters" (they at one time went on some great hiking) with might and main wrap sandwiches with bacon and stew with a spoon from a can.

For a summer residence or a trip to a picnic, a pipe, slightly modified, second from the left, pos. in fig. Its grinder at the top and bottom is sawn through and spread the petals to the sides. It is advisable to drill holes in the lower petals and equip the stove with L-shaped pins with pointed lower ends. Having pinned the stove to the ground with them, we sharply reduce the likelihood of a culinary disaster. You can cook on a modified pipe, again, only with smoke.

Note: the length of the pipe section is 1.25-2 of the outer diameter of the pot.

An oven under a cauldron from a domestic gas cylinder (on the right in the figure) allows you to cook oriental dishes as well. By design, it is quite similar to the sheet shell described above, but much stronger and more durable. Only instead of a corolla of petals, they cut a separate opening for a small pot (for this they simply cut off the top of the cylinder), and around it on the upper fold of the body there are smoke holes, so the whole structure will be much stronger.

The opening under the pot for pilaf is first made deliberately smaller, and then adjusted to the desired diameter with a drill with a grinding head. Remember, a cold pot in a cold oven must be able to move laterally by at least 1.5 mm!

Smoky dishes are prepared in a larger cauldron as described above. But, if its bottom is rounded, you can’t put it in the opening! The opening in the cylinder does not have the elasticity of a rim made of thin steel sheet, and the bowler can jam even with a shallow fit, especially if it is already quite smoked. In such a case, the furnace-cauldron from the cylinder is equipped with a concave crosspiece made of a metal bar, the rightmost pos. in fig.

Video: oven for a cauldron from car rims

May there always be sunshine!

What is the solar constant? This is the amount of energy of our star, per 1 square. m. substituted perpendicular to its rays of the surface. Energy is taken into account over the entire spectrum of electromagnetic radiation, from ultra-long radio waves to super-hard gamma rays.

In space, in Earth's orbit, the solar constant (just in case, in English su, but not Soviet Union, it is SU, but solar unit) is approximately 1366 W/sq. m. At a geographical latitude of 45 degrees without an atmosphere - about 966 W / sq. m. In summer in middle latitudes, taking into account the influence of the atmosphere, it is slightly less than 800 W / sq. m. m.

Note: in summer, when the Sun is high, the absorption of its radiation in the air is more than compensated by the fact that the atmosphere processes hard quanta carrying high energy (from far UV to superhard gamma) into thermal radiation and visible light. This, by the way, is one of the reasons why orbital solar power stations, so popular in science fiction of the past, are not considered projects in the foreseeable future. It is very difficult to catch "breakthrough" quanta, and they spoil solar panels and collectors, be healthy. So far, ground-based solar power plants are more efficient and more durable.

But what can all this have to do with the ear and pilaf? The most direct: for their preparation, a thermal power of 230-240 W / l is required. If you take a cooking pot that absorbs radiation well but conducts heat poorly to reduce the return of heat to the air, then a properly designed reflector with an area of ​​\u200b\u200b0.7 square meters. m is enough to cook 1.5-2 liters of food.

It is not known who and when was the first to make such calculations, or a home-made solar cooking stove was born on a whim, but already at the latitude of Rostov-on-Don or even Lipetsk, it cooks and soars regularly, see fig. Moreover, an accurate reflector that gives perfect focus is not required. Enough cardboard, pasted over with aluminum foil, for example. baking sleeve. Metallized plastic is not good, it passes too much through itself.

However, a knowledgeable cook may object, 2 liters is not enough for a cauldron. Determined by centuries of experience in Central Asia, the minimum volume of cooking utensils for pilaf is half a charik. This is a traditional measure of volume (basket in Russian), not standardized. The size of the charyk varies quite a lot from place to place, but in any case, the pot for the cauldron must have a capacity of at least 4.5 liters.

And here an amazing circumstance is revealed: excellent pilaf in a solar oven is obtained even in a 1-liter ladle. Why is still unclear. Most likely because when heated by radiation, the magnitude of the temperature gradient between the contents of the dishes and the volume of the furnace does not matter. Accordingly, the square-cube law does not apply here. Therefore, a thick-walled boiler is not needed, you can cook on a sunny cauldron in any pan.

It remains to deal with the reflector. He is not obliged to bring the rays "to a point", but he must capture and direct the diffused radiation of the sky to the dishes, otherwise the solar constant will not be enough in Bukhara for a soup of giblets.

At present, the problem of constructing such a reflector has been solved on computers. Drawing - in the figure, the materials have already been said. For higher latitudes, the grid spacing and the size of the entire reflector can be increased, but north of the Ryazan parallel it makes no sense to do it anymore: the su value does not reach cooking.

Note: the oven is assembled simply: the ends of the reflector at 73 degrees, according to the drawing, are inserted into the narrow oblique slots of the counter-reflector (narrow slot in the drawing).

About solar cookware

Cooking utensils for a solar oven do not have to be black and smoked. Its surface can also be light metallic. But it is necessary - rough or grainy, so that it gives a diffuse reflection. Then the reflector reflects the radiation reflected from the dishes back to it. And the directional polarized glare from the polished surface will go uselessly into space.

Note: By the way, in the age of high and energy-saving technologies, the inhabitants of Central Asia themselves quickly learned to collect and use their natural wealth - the hot Sun. Domestic solar ovens "Uzbekistan" in the world market successfully compete with the Italian "Galileo" and the French "Odelio". A prototype of "Uzbekistan" was developed back in the USSR on an initiative basis, but with the then attitude towards "consumer goods" and cheap organic fuel, it was waiting in the wings to this day.

Kazan and tandoor

Recall, but the second indispensable affiliation of the Caucasian-Asian cuisine is. Is it possible to somehow combine it with a cauldron? It is possible, and very simple.

Most of the ready-made tandoors available for sale are optionally, at the request of the buyer, equipped with a boiler and stands for it. There are stands for tandoor for boilers for sale and separately. Tandoor pilaf boilers have a feature: trihedral tides under the handles, they form a gap that ensures the exit of flue gases. Such boilers are placed directly in the throat of the tandoor.

If you select a boiler for a home-made tandoor separately, then you can take any suitable diameter. A concave cross for a pilaf boiler, similar to that described for a gas cylinder oven, is easy to make yourself.

For cooking dishes with smoke or requiring languishing at a low temperature, a stand is placed on the throat of the tandoor, see fig. And on the Armenian tonir, they simply lay the crossbar and hang the boiler from it at the desired height.

About Samarkand ovens

Ovens-cauldrons “Samarkand”

The “Samarkand” oven-cauldron (see the figure on the right) completely replaces the brick oven for “Asia”, and is much cheaper: a culinary “Samarkand” with a cauldron of 6 liters and weighing 40 kg can be bought for 15,000 rubles. , and the bai mentioned above in a green jacket with gold buttons will not refuse pilaf from it. But the popularity of "Samarkand" caused a fair amount of confusion.

Firstly, critics are indignant: where is the fireclay lining? Where are the burnouts with collections? It was from these expensive and mobility-depriving parts of the furnace that the Samarkand hull made of modern heat-resistant steel allowed to be abandoned. Having calculated it properly in conjunction with a standard boiler, the designers achieved a languishing mode, as in a large brick oven. And at the same time, the minimum volume of the boiler was reduced from 40-50 liters to 5-6. The thermal power for different dishes is already regulated by the air supply to the furnace, and not by the choice of firewood, elm-chinar-saxaul-poplar, etc.

But the main confusion around "Samarkand" is that a lot of fakes are offered on the Internet, and often directly from the manufacturer. The company is not to blame here, it also produces heating stoves with a hob, and various others. And invisible merchants do not miss the opportunity to take an ordinary furnace and sell it at a special price.

The initial screening of dubious offers can be done on the basis of releases and announcements of resellers. Of course, they have heard about V-1, 2, they are familiar with the legends about V-3, but, being, to put it mildly, not very literate, they do not know that “fau” is the letter of the German alphabet V, and the name itself "wonder weapon" comes from Vergeltung (Vergeltung, retribution). Therefore, the name of the company is written Feringer, while it is called Veringer. Direct contractors of the manufacturer, of course, do not make such mistakes.

The next, and final, stage of verification of the proposal is already the usual one: we require a certificate for the furnace. It must clearly state its purpose. In any case, even the original "Samarkand" at a price of less than 15 thousand rubles. - ordinary. "Bay" pilaf will not work in it.

Dangerous Competitor

In principle, the same as in a cauldron, the nature of heating the food mass can be provided with the most ordinary saucepan. But so far - only in principle. Almost every day food is obtained on induction cookers. However, microprocessor control of the technological process is fraught with great opportunities without requiring a radical change in design. So who knows...

Finally

The reader may ask: is the game worth the candle? Pilaf like pilaf and ear like ear are obtained simply in a saucepan in the oven. Well, try to cook an ear at least “above the pipe” on the weekend at the dacha. Putting it on 4 pieces of brick is a simple matter. And the result will show whether it is worth trying further.

There are countless delicious dishes in the world that are prepared in all sorts of ways. Among them, gourmets and ordinary eaters are especially fond of dishes cooked on a fire. Ukha, pilaf, borscht and other dishes cooked in a cauldron have an amazing aroma and simply amazing taste.

Types of coasters for cauldrons

Kazankas come in a variety of shapes and sizes; a hemisphere-shaped cooking container is considered a classic. However, cooking something in such a “pot” will not work if a stand is not prepared for the cauldron.

In the simplest version, the most ordinary bricks can play the role of a stand, but such a support is unreliable, and it does not look aesthetically pleasing. If you want to cook on an open fire in comfort and without worrying about safety, then be sure to check out the types of coasters for a cauldron and options for making them yourself.

Upgrades for convenient cooking are varied:

Pot stand in the form of a tripod (tagan)- made in the form of a circle in the upper part from which three legs go down. The support of the tagan is provided by legs located at a slight angle, and the cauldron itself is inserted into the circle during cooking.

This is one of the simplest models available both as a monolithic product and as a collapsible one, which is more convenient for outdoor events. As a decoration for these products, artistic forging is used, which provides an aesthetic appearance to the tripod.

coasters on four legs no less comfortable than tripods. This option is also available in a collapsible form and in the form of a cast structure.

Griller for barbecue- the most convenient thing if you plan to cook outdoors not only on an open fire, but also in a cauldron. This design is made in the form of a square base and a circle (in which the cauldron is installed) on top.

In addition to coasters for cauldrons used in nature, there are also miniature options:

1. For a plate. It is necessary for cooking in a cauldron on an ordinary burner. The device is very convenient and does not take up much space.
2. For the table. This type of supports for the cauldron is often made in the form of a tripod. The legs of the structure are not long, made of wires crossing each other. There is this type of coasters with supports made of wood, so that when cooking in a cauldron, the surface of the table is not damaged.

Stands for showing can be:

• in the form of a circle under the cauldron;
• with a hook on which the container is hung.

How to choose a stand for a cauldron

The fundamental criterion for choosing a podkazhatel is container volume for cooking, it must match the diameter of the circumference of the stand. If the cauldron is wider than the circumference of the stand, then it will not be possible to place it stably, which is unsafe. If the cauldron is smaller than the circumference of the stand, then placing it in the right place simply will not work.

Varieties of coasters under the cauldron

If you use cauldrons of different sizes, then you should purchase a stand for a cauldron in the form of supports and hooks, to which you attach a thick-walled pot. An important factor when choosing a cauldron is the material from which it is made:

• cast iron - such a holder is universal, withstands quite strong heat and it is almost impossible to break it, the disadvantage of the cast iron construction is a considerable weight (this stand is more suitable for stationary use);
• steel - a stand made of this material weighs less than cast iron, but is practically not inferior to it in terms of its quality characteristics, this option is optimal in terms of weight - quality - reliability;
• aluminum is a material, the supports for cauldrons from which are the lightest, it is convenient to take them to nature, but these structures do not differ in strength.

Do-it-yourself production of a podkazannik in 15 minutes

If for some reason it is not possible to buy a podkazannik, make it yourself. This will require:

• old bucket;
• hammer;
• chisel.

The amplitude of actions to create a prompter in record time is as follows:

In place of the broken bottom cauldron is placed, firewood is stacked through the door and a fire is lit. Now you can start cooking!

If this is your first time cooking in a cauldron, then you need to properly prepare it. This will require:

• hold an empty cauldron over the fire so that the factory oil in it burns out;
• leave the cauldron with sunflower oil poured inside (at least a liter) on the fire for 15–20 minutes.

This completes the preparation of the cauldron, you can put it on a cauldron and start cooking dishes that are breathtaking in aroma and taste.

All connoisseurs of Asian cuisine know that the preparation of many culinary delights of this continent is almost impossible without the use of special dishes, such as a cauldron. Pots, goose bowls and even a pot similar to a cauldron are absolutely not suitable for some oriental dishes. Everything cooked in them will only remotely resemble a certain Asian dish.

In addition, for the correct cooking process, a special hearth for a cauldron will also be required, since this is required by the specifics of processing products in such a wonderful cookware - a cauldron.

About cauldrons

A cauldron is a specific dishware, which has a peculiar spherical shape and allows you to cook food in a slightly different way than, for example, in a goose or cast iron. The products in the cauldron are heated completely evenly and in all layers at the same time, which creates ideal conditions for the quenching process.

The cauldron itself must certainly meet certain requirements:

• It is made of cast iron or copper. Use of aluminum or steel is allowed.
• Thick walls and bottom are indispensable conditions.
• The body of the cauldron is only spherical in shape.
• The cauldron must be used with a special stand, since without it it is impossible to install it on a flat surface.
• For cooking, a special hearth is needed, which should ensure the correct heating of the walls of the cauldron.

industrial designs

Buying an industrial hearth for a cauldron is the easiest solution. There are many different designs on sale, ranging from the simplest special panel for a cauldron, which is simply installed on a gas stove, and ending with solid cast-iron hearths. There are also separate independent gas burners, but unfortunately, all designs based on the use of gas cannot provide the correct technology for heating the cauldron.

Only cast-iron and steel industrial hearths for a cauldron can justify their purpose

Homemade designs

Paradoxically, it is the self-made designs of the hearths that fully provide the most acceptable conditions for the proper functioning of the cauldron. Moreover, this statement is quite acceptable both for the hearths of massive structures made of brick or stone, and for light portable products of this purpose.

Stationary structures made of cobblestone or brick

Such foci are distinguished by their fundamental nature, economy and the ability to create the most optimal modes for proper cooking in a cauldron.

Such hearths for a cauldron are erected, as a rule, in the form of a pedestal, which can be either round or rectangular in shape. However, sometimes a hearth under a cauldron can be included in a complex of complex brick structures, where several types of cooking devices are brought together: a wood stove, a drying oven, a smokehouse, a barbecue, a hearth, and so on.

It is quite possible to build a cabinet-hearth for a cauldron with your own hands, but for complex brick structures, which are also equipped with a chimney, you will certainly need the help of a specialist.

Light homemade metal structures

The manufacture of hearths for a cauldron from metal took on the character of a truly mass distribution. This is explained by the fact that these products are elementary for repetition, quite transportable and require a minimum of financial investments.

Metal hearths can be made:

• From a pipe of suitable diameter.
• sheet of metal.
• With the use of suitable improvised means: car rims, a gas cylinder, and even from an old "boiling".

From a metal pipe

This is the most popular option for making a metal hearth under a cauldron with your own hands. An example of one of the successful designs, which is worthy of repetition, is shown in the following drawing:

The list of materials for creating such a hearth is relatively small and does not contain scarce elements.

Required:

• A piece of pipe, the diameter of which is determined by the size of the cauldron.
• If the design provides for a chimney, then you need a pipe with a diameter of min = 100 mm.
• Metal profile for the manufacture of legs and handles of the structure.
• Steel sheet - to create the bottom.
• Loops for fastening the door.

There is an unshakable rule that says that the cauldron must be included in the design of any hearth strictly at 3/2 of its height. Therefore, the billet pipe is selected according to a certain calculation:

• The height of the cauldron is measured - size H1.
• The height value H1 is divided by 3.
• The result is multiplied by 2.
• As a result, we have the value H2. It determines the height of the cauldron, which should directly enter the hearth.
• Then, along the height H2, a circle D is drawn on the body of the cauldron. Its length determines the required size of the pipe.
• You can also calculate the direct diameter of the pipe. To do this, the circumference D must be divided by the number π (Pi).

Having picked up the necessary pipe section and prepared the rest of the materials, you can decide on the list of tools. Required:

Process of creation:

1. All necessary structural elements are drawn.
2. The blank pipe is cut to the desired length.
3. A grinder cuts a furnace hole. It can be either rectangular or round.
4. A hole for the chimney is formed in the upper part of the billet pipe. But for the camping option, the chimney can be neglected. In the version without a chimney, triangular grooves (teeth) are cut along the upper edge of the pipe, which will ensure the exit of smoke.
5. Several holes with a diameter of ~ 10 mm are drilled in the body of the billet pipe. They are necessary for additional provision of the focus with oxygen.
6. A chimney assembly is being formed, unless, of course, a decision has been made to install it.
7. The bottom of the hearth is welded. The bottom can be not only solid, but also a lattice structure.
8. It remains to weld the portable handles, the legs of the structure and the hinges of the furnace door. The furnace door may be absent altogether, but then it will be more difficult to regulate the draft.
9. The welded hearth for the cauldron is cleaned, calcined and painted with refractory paint.

The advantages of the created design of the hearth under the cauldron from pipe cutting:

• The design is easily repeatable.
• Such a hearth has a high heating rate.
• The design of the pipe is quite compact and quite transportable.
• A minimum of financial investments, labor costs and materials is required.

A similar design of a metal hearth can be made from a single sheet of metal. But in this case, the skills of a welder or the direct assistance of a specialist in this profile will be required.

It can be seen from the sketch that in this case there is no chimney, and its role is played by slots in the upper part of the welded cylinder.

The assembly diagram is intuitive and easy to understand

earthy

Mention should also be made of the most ancient hearth, which is successfully used even at the present time. This is an earthen hearth or a hearth dug directly into the ground.

Surprisingly, such a hearth under a cauldron does an excellent job with its duties.

It's simple:

1. A hole of the required diameter is dug directly in the ground.
2. A cauldron is installed in its upper part.
3. The walls of the cauldron are sprinkled with earth, lined with stones, which are coated with clay.
4. Two tunnels are made to the pit: one for the exit of smoke, the second is necessary for laying firewood and supplying air.
5. That's all! The device is completely ready for operation.

Shepherds successfully use similar earthen structures to this day. And not only them. For numerous oriental weddings, cauldrons with a capacity of 200-300 liters are needed. It makes no sense to build a special structure for such huge vessels, and therefore in such cauldrons they cook on the hearths that are dug in the ground.

Here is a brief overview of the hearths for a cauldron, and it is quite obvious that making such structures with your own hands is quite accessible to everyone.

A cauldron is a massive cauldron made of cast iron and having a semicircular bottom. This shape of the bottom ensures uniform heating of all the walls of the cauldron, and food in this case will not get stuck in the corners. Due to the thick walls, food does not burn, because the quenching occurs evenly.

Note! Today, a cauldron is mistakenly called a dish that has nothing to do with it at all - a pot, for example, or a cast iron. Despite the fact that they are similar in their parameters, their shape is completely different.

Cauldrons are installed both on tagans - tripods (a fire is made under them) - and on the stove. Today we will find out how a do-it-yourself oven is built for a cauldron.

Instructions for the construction of a brick oven

Such an oven is not only a place for cooking, but also a decorative element. For this reason, the choice of location, as well as the shape or finish of the structure, should be taken with all responsibility. Buy a beautiful stove in advance, equipped with rings of various diameters so that you can use different cauldrons, doors for blowers and fireboxes, various decorative accessories for subsequent cleanings (poker, spatula, etc.).

Necessary tools and materials

At work you will need:

1. fireclay brick;
2. floor slab (its thickness should be approximately 2 centimeters);
3. Bulgarian;
4. steel corners;
5. sand;
6. grate;
7. refractory powder;
8. doors;
9. buckets;
10. shovel.

External design parameters can be very diverse, but from the inside it must necessarily resemble an egg stand. For the purpose of more convenient operation, it rises by about 80-90 centimeters.

Scheme of the furnace

Foundation preparation

We will immediately make a reservation that in this case there is no need for a full-fledged foundation, since the mass of the structure will be insignificant. But so that the brickwork does not warp in the future, it will be necessary to pour concrete and strengthen it with reinforcement. The algorithm of actions should be as follows.

Step 1. First, select a place for construction, clean it of all excess and moisten it thoroughly with water. Level the soil, then tamp it down.

Step 2. Make formwork from ordinary boards.

Step 3. Mix fireclay powder with sand in a ratio of 1: 3, continue mixing until the solution becomes plastic.

Step 4. Fill the formwork with a solution with a layer of 50-100 millimeters. Level the surface, be sure to check it with the mounting level.

Step 5 Lay the reinforcement bars on the solution - along and across, in increments of 10 centimeters.

Do not wait for the solution to dry, but start laying the oven for the cauldron with your own hands immediately after reinforcement.

Laying a brick oven for a cauldron

Note! To obtain the most even seams, lay thin wooden slats between the bricks. You can pull out the slats after the masonry has set a little. In addition, this technique will allow you to easily embroider the seams in the future if necessary.

When laying, perform dressing of the seams, that is, start laying out one row with 1/2 brick, the other with the whole, the third again with 1/2 and so on. Here are some other recommendations.

1. All iron structural elements must be installed directly in the masonry process.
2. If the brick is cut by a grinder, then a lot of dust is generated in the work. Therefore, it is recommended to use protective equipment - goggles and a respirator.
3. If a non-special factory stove for a cauldron was purchased, then in an ordinary stove you can cut a circle of the appropriate diameter and clean the edges with a file (so the ash will not get into the food, and the smoke will not seep out of the furnace).
4. When installing pipes, join them at an angle of more than 90°C for better traction.
5. At the end of the masonry, you can embroider the seams or finish the structure with tiles. Then the stove is dried, for which a small fire should be built in it.

We are building a furnace for a cauldron. ordering

Row number 1,2. These rows will serve as the bottom of the future structure. When laying them out, leave a small space that will allow you to clean the ash pan (it will be closed with a lid) and the stove itself. Use wire to fasten the door. Clamp the wire with adjacent bricks, then fix with mortar.

Row number 3. Here you close the doors of the ash pan and continue to form the walls. Also at this stage it is necessary to install the grate.

Row number 4. When laying this row, leave a hole through which flue gases will be removed.

Row number 5. Continue the construction of the walls and install the doors for the combustion chamber. The dimensions of the doors depend mainly on what type of fuel will be used. If it is firewood, then it should be about 40 centimeters wide, and if it is coal, then less.

Row number 6-8. Continue to build walls, block the combustion chamber.

Row #9-11. Lay the brick according to the pattern, leave a small hole for the smoke to circulate.

Row number 12. Overlap all external walls of the combustion chamber from above by laying a plate with a hole on steel corners. The hole itself must be located directly above the cylindrical combustion chamber.

Everything, our oven for a cauldron with our own hands is almost ready, it remains only to install the chimney.

Chimney pipe installation

The chimney is one of the most important elements of the furnace. To install it, you will need:

1. grinder with cutting discs;
2. fittings, elbows with the required angles of rotation;
3. welding with electrodes;
4. a steel pipe with a diameter of about 100-120 millimeters;
5. hammer.

The installation algorithm should look like this.

Step 1. Lay the fittings with the pipe on a flat surface in the desired sequence, then connect them together by welding. Do not forget about personal protective equipment - a welding mask, gloves and overalls!

Step 2. Remove all bulges and scales using a grinder for this.

Step 3. Install the finished chimney in the required place - a hole of the appropriate diameter that was made during masonry. Coat the joints with oven clay.

Step 4. Check the pipe for gaps - spread a small flame in the combustion chamber and watch how the smoke moves.

Note! If the structure was built correctly, then the cauldron will warm up evenly. To test this, pour water into it. With uniform heating, air bubbles will completely cover the vessel from the inside.

There are several possible options for further finishing:

1. stitching;
2. painting surfaces with special heat-resistant paint;
3. plaster.

We also note that the oven for a cauldron is multifunctional, because in it you can not only cook various dishes, but even boil water or fry a barbecue. For the latter, by the way, an iron bar is laid across the plate, on which skewers are hung. As a result, heated coals will bake the meat as evenly as possible.

Note! The construction of a chimney is, at first glance, a simple procedure, but in reality it is not so. Therefore, it is advisable to entrust this matter to specialists.

Video - Brick oven under a cauldron

Making a metal furnace from a cylinder

As noted earlier, the easiest option to create a furnace is a tripod. We will not consider it, since in this case everything is very clear.

And we'll talk about a portable metal stove, which is appropriate in cases where they do not live in the country house permanently, but, for example, only on weekends. An excellent option for this is an unused, but still usable gas cylinder with a volume of 50 liters. At one time, such cylinders were extremely popular in the village, but not so long ago they were replaced by electric stoves and natural gas. In addition to the balloon itself, prepare a grinder for work.

The sequence of actions is as follows.

Step 1. Empty the gas cylinder - open the tap and wait at least a week.

Step 2. Mark the cut line. Our design will require that part of the cylinder with the bottom. Step back from the bottom about 25 centimeters and draw a straight line.

Step 3. Make a neat cut with a grinder, then try on a cauldron. As already noted, it should be about two-thirds. If the cauldron is too large, then make a few 5-centimeter cuts on top in increments of about 15 centimeters.

Step 4. Cut a window for loading fuel 20 centimeters from the bottom. The width of the window should be large, so that in the future there will be no difficulties.

Step 5. Re-try on to make sure that the cauldron fits snugly enough.

Everything, the design is ready, and for its manufacture you spent a minimum of materials and tools!

Video - Oven under a cauldron from a gas cylinder

Do-it-yourself oven for a cauldron from car rims

This is probably one of the simplest, fastest and most original ways to make a furnace for a cauldron. Let's analyze it in more detail

Photo of the finished structure

First of all, we saw off the partition on one of the disks with a grinder, we won’t need it anymore

We install one disk on another, so that the remaining partition of the second disk is at the bottom, it will serve as the bottom of our furnace. Welding discs together

Making a furnace for a cauldron from sheet steel

This is also one of the simplest options for manufacturing a furnace, in which the work will require:

1. the cauldron itself to measure the diameter of the combustion chamber;
2. welding, electrodes to it;
3. steel sheets - the thicker they are, the better for the structure;
4. hammer;
5. corners for the manufacture of handles and supports;
6. electric drill;
7. Bulgarian.

Note! Work must be done outdoors, near a source of electricity. At the same time, you should also follow the safety rules.

Step 1. Measure the circumference of the cauldron - according to the size obtained, and further work will be carried out.

Step 2 Using a grinder, cut a rectangle out of a sheet of steel, the length of which would be equal to the circumference of the cauldron. Make a hole in the rectangle.

Step 3. In the upper part of the future structure, mark and make several vertical cuts so that the smoke subsequently escapes freely. Next, cut a rectangular hole at the bottom for loading firewood.

Step 4. Roll the sheet into a cylinder. Use the appropriate form for this, wind steel around it and achieve extreme accuracy with a hammer, or (if possible) use special bending equipment.

Step 5. Cut out the supports and handles for the structure from the corners.

Step 6. Using welding, connect the sheet into a cylinder, then weld the bottom, handles and supporting elements to the structure. Although the latter can be screwed with ordinary bolts, having previously made holes in the steel.

Note! To protect the oven from corrosion, paint it with heat-resistant paint in several layers. Everything, you can put a cauldron, load fuel and make a fire!

Let's improve the design

To this end, we equip the stove with a chimney, a grate, a blower and doors. The manufacturing procedure is the same as described above, but a few points will have to be added.

Step 1. Cut not only the furnace hole, but another one, smaller and located below, for the blower. At the top, cut a third hole for the chimney.

Step 2. Install a grate between the furnace and blower cutouts, for which weld the supports inside the body - pieces of corners. To make a simple grate, you can use steel wire - fold the pieces of the required length and connect them together by welding. It is not necessary to attach the grate to the supports.

Step 3. Weld the chimney to the corresponding hole in the casing. It is important that the height of the chimney exceeds human height, otherwise the smoke will get into the eyes.

Step 4. Equip the chimney with a spark arrester - a tin can with numerous holes made in it.

Step 5. Doors can be cut from the same sheet steel, although you can buy ready-made ones.

As a result, you will get this kind of oven for a cauldron with your own hands, which is convenient to clean from soot and where it is convenient to load fuel. Smoke gases will be discharged into the chimney, and the draft will be adjusted by the blower door. Although it is not so convenient to transport such a design, since it is more overall.

Distinctive design features

The design of the oven for a cauldron is almost the same as the usual one, and the main difference lies in the hole located in the stove - it is in this hole that the cauldron itself will be installed. According to the requirements, the hole should be of such a diameter that 2/3 of the cauldron is located below the cast-iron plate. If it is smaller, then the heating will not be uniform, and if it is large, then you can forget about the convenient removal of the cauldron.

Note! At the present time, plates with rings of such diameters are being produced so that any dishes can be installed.

The oven itself can be:

1. clay;
2. brick;
3. converted from a different metal fixture.

The construction of a clay oven requires the appropriate skills, but options No. 2 and No. 3 are quite manageable with your own hands.