Hello all
Looking to build a brick BBQ, and have a few questions about products to use along the way.
Firstly, it's going to be in an area where I have fastidiously chiselled, cleaned and laid about 1,000 old reclaimed bricks of various different sizes (so frankly it was a pain, but looks lovely!). I'd likle to continue this theme with the BBQ for aesthetic reasons, but will these type of bricks be up to the task or will they suffer really badly with the heat from the BBQ, or are all bricks fine with such heat?
Secondly, I've gone through a few cheaper metal BBQs that have rusted and rotted through after a couple of years. So thinking that it would be better to make a concrete slab the the coals to sit on, rather than metal. Thinking of making this up on the ground in a lined frame of sorts, using some rebar for additional strength. Any guidelines on the concrete mix, amount of rebar, and dimensions (i.e. how thick should I make this slab). The cooking area will be approx 85cm wide by 50cm deep, so the slab will be similar but a little wider to be set between two courses of bricks.
I'm thinking that the concrete slab will not conduct much heat downwards at all so all the bricks below this can be reclaimed ones, but possibly those above it will be more problematic. Could I still use them but do something to protect them at all? Any helpful ideas gratefully received. Thanks all.
Looking to build a brick BBQ, and have a few questions about products to use along the way.
Firstly, it's going to be in an area where I have fastidiously chiselled, cleaned and laid about 1,000 old reclaimed bricks of various different sizes (so frankly it was a pain, but looks lovely!). I'd likle to continue this theme with the BBQ for aesthetic reasons, but will these type of bricks be up to the task or will they suffer really badly with the heat from the BBQ, or are all bricks fine with such heat?
Secondly, I've gone through a few cheaper metal BBQs that have rusted and rotted through after a couple of years. So thinking that it would be better to make a concrete slab the the coals to sit on, rather than metal. Thinking of making this up on the ground in a lined frame of sorts, using some rebar for additional strength. Any guidelines on the concrete mix, amount of rebar, and dimensions (i.e. how thick should I make this slab). The cooking area will be approx 85cm wide by 50cm deep, so the slab will be similar but a little wider to be set between two courses of bricks.
I'm thinking that the concrete slab will not conduct much heat downwards at all so all the bricks below this can be reclaimed ones, but possibly those above it will be more problematic. Could I still use them but do something to protect them at all? Any helpful ideas gratefully received. Thanks all.
