What to make a cauldron oven from. Do-it-yourself stove for a cauldron made from a pipe: simple and very affordable manufacturing methods

Original shape on the outside

Food cooked over an open fire tastes much better. And all because the aroma of smoke is mixed with the smell of food. That is why many do not deny themselves pleasure and build a separate kitchen complex on their plot. Not only the grill, but also a huge cauldron takes pride of place in it. You have to build a separate pedestal for it. In addition, you need to know how to build a stove for a cauldron with your own hands.

There are two ways to solve this problem - choose a stationary option or use a mobile metal oven. Let's look at how to do this in more detail.

Which option should I choose?

At the preliminary stage, it is important to decide what kind of cauldron stove 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 distant from the main buildings. In this case, a solid brick foundation is laid for the cauldron, or more precisely, for the stove, on which the huge vessel stands as if on a pedestal.

For a mobile version, you can make a stove out of metal. 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. A large cast iron pipe or a heat-resistant steel pipe will be suitable as the main material.

A mobile oven creates conditions for rare culinary forays and allows you to make the most of the possibilities of a compact outdoor patio.

Both options are easy to assemble with your own hands. Here is a detailed description of the first way to implement the problem.

Assembling a brick oven

Assembling a brick stove under a cauldron according to a simple scheme is not so difficult, and anyone who knows how to handle construction tools can cope with this task. For construction you may need:

• Fire brick.
• Sand and fireclay powder.
• Tools for mixing mortar.
• Two doors - one for the firebox, and the other for the ash pan.
• Several grates.

Brick laying

In the process of assembling a brick base for a cauldron, it is important to remember that the fire that will burn from under the cauldron must heat it evenly. The size of the vent is determined quite easily. It is necessary to choose a volume that will allow the cauldron to be drowned in the oven by two-thirds.

We carry out the work in a certain sequence.

Preparatory steps

Type of internal recess

• We select a suitable area, level it and moisten it generously with water.
• Spread the solution on the base. We prepare it from fine sand and fireclay powder. Mix the two components in a ratio of 1×3. Add enough water to make the consistency plastic, like thick sour cream. The amount of mortar should be enough to lay a base 5 cm thick. Level the slab using a building level.

On top of the base that has not yet hardened, we lay a reinforcement grid, the width of the cells should not exceed 12 cm. The reinforcement will strengthen the base, increase its strength and will not allow temperature changes to destroy the oven, assembled with your own hands.

Note! If you immediately make an uneven platform for the masonry at this stage, the cauldron will not be able to fit neatly into the brick stove prepared for it. Therefore, be sure to use a building level and constantly check the horizontal axis.

Now let's move on to the main stage.

Main works

Metal plate

1. There is no need to wait until the base is completely dry. If you start building the fireplace right away, the bond between the base and the brickwork will be much stronger. Anyone who uses slatted gaskets during work will be able to make fairly even seams. After completion of the masonry, when the mortar has set but does not have time to harden, it is necessary to remove the lath gaskets.
2. Refractory bricks must be laid according to the scheme - each odd row begins with laying a whole brick, and each even row begins with a half. All dressing rules should also be strictly followed.
3. 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. We place the second and subsequent rows in a circle.
4. After completing the laying of the third row, we install a frame assembled from metal corners. A metal grate will then be welded onto it. At this stage, work on the blower compartment ends. The grate will allow oxygen to penetrate into the firebox and ensure better combustion of wood.
5. Further rows are laid out according to the drawn up diagram. After installing the grate and laying out the first row after it, install the firebox door. We raise the brickwork with our own hands, according to the project. It is advisable to unstitch the joints immediately after the mortar has set.
6. The final stage is the production of a sheet base. It can be made from a metal sheet more than 1 cm thick. The sheet should be of such a size as to completely cover the brick base. Using a grinder, cut out a circle right in the center with a diameter 2 cm smaller than the circumference of the cauldron. These dimensions will allow the boiler to be immersed exactly 2/3 into the firebox of a brick furnace.

7. Note! The edges of the cut hole should be very smooth. Otherwise, smoke from under the cauldron will penetrate through cracks and small gaps. It is better to immediately process the edges of a stand made of thick metal with a round file. This will help remove dangerous metal burrs.

8. The sheet is installed on top of the stove and ensures that the bottom of the cauldron is located inside it.

Assembling the chimney

Russian style option

After the brickwork is completed, you can begin assembling the chimney. This stage is the most difficult and time-consuming. Everything needs to be done right. Otherwise, you won’t be able to cook in a cauldron, feeling comfortable and safe.

What is a chimney needed for? It performs several important functions:

• Firstly, it provides the necessary traction.
• Secondly, it removes the smoke that forms in the firebox.

Metal pipes with a diameter of 10–12 cm are suitable for the manufacture of a chimney. If the device is not straight, but with bends, fittings and elbows of the appropriate diameter will be needed.

Note! Chimney pipes must not be bent at right angles. This almost completely eliminates cravings. If you need to bend the chimney, its angle must be more than 90 degrees.

Chimney device

To assemble individual parts of the device, the pipes are laid out on a level place, fittings are attached to them and scalded. The number of inserts must be clearly indicated on the drawing. Scale and beads formed by welding can be cut off with an angle grinder.

After the chimney is assembled, it can be installed in the hole of the base, assembled with your own hands from brick. There should be no gaps between the masonry and the chimney pipe.

Only after installing the chimney can the assembled stove be tested in practice. A preliminary check of its functionality should show whether there is draft and whether combustion products escape through the chimney pipes. It is advisable to immediately place a cauldron filled with water on a melted brick stove, assembled with your own hands. Such a test will allow you to understand how evenly the bottom and walls of the vessel are heated. If, when the water boils, the bubbles are distributed equally over the entire surface, it means that the brick stove was assembled correctly.

How to equip a platform for a brick oven?

In our country, summer weather can be extremely unstable. Therefore, a stationary structure must be placed under some kind of canopy. Otherwise, even a little rain can interfere with the preparation of a delicious dish. You can protect yourself in different ways.

Modest and beautiful

The easiest way is to pull an awning made of thick fabric over the cauldron. However, having already spent a lot of effort on assembling a stationary oven with your own hands, it’s worth putting in a little more effort and making a good-quality gazebo, installing a convenient tabletop next to the cauldron for cutting food, prudently building shelves for kitchen utensils under it.

It would be great if we could bring water to this object. Then it will be easy to follow the rules of basic hygiene. The space of the new improvised kitchen will always be in a clean condition, which will certainly bring pleasure to cooks.

And one more important circumstance. When choosing a space for a stove, it is important to consider where the firewood for lighting it will be stored. The wood must always remain dry, otherwise it will not be possible to melt and heat the cauldron to the desired temperature.

Generalization on the topic

Pilaf from a cauldron

Cooking delicious, smoky dishes over an open fire is a hobby, without which country life may seem boring and uninteresting. Therefore, it is worth assembling a stove for a cauldron on your site with your own hands. Its installation is not that difficult. To implement it, you just need to carefully re-read the article and strictly follow all the details of the installation. And to make the object more attractive, the stove can be lined. After lining, it must be dried by lighting a small fire in the firebox.

Related Posts

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

And so, you purchased a cauldron, but the question arises: what kind of oven can you cook in it on? 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 a stove for a cauldron on your own site, you will find a lot of useful information for yourself by reading this article.

A cauldron is a thick-walled cast iron cauldron with a semicircular bottom, convenient for cooking food 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 simmer slowly.

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

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

The cauldron is intended for:

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

The cauldron has thick walls and a spherical bottom. Naturally, don’t 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 cauldron with a flat bottom heats up faster from below than along the walls, then the heat spreads evenly throughout the cauldron. Moreover, the material used for its production is thick steel or cast iron.

For various dishes and cooking methods, it is advisable 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-made metal ovens).
Almost a cylinder with a rounded bottom (thick tourist dishes with smoke). A shallow container with sloping walls and a small plane at the bottom (cooking, boiling).

As for sizes, there are no restrictions. But based on the materials – very much so. Cast iron is ideal. Due to its massiveness and heat capacity, it provides uniform heating; the pores of its walls “self-heal” over time with a fat layer. Products in such a cauldron glide and do not burn.

Material for making the cauldron:

A cauldron stove is an indispensable item in everyday life for lovers of delicious foods 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 cauldron oven 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 comfortably accommodate not only a cauldron, but also a pot and a frying pan - enough to throw a real holiday and cook many magnificent dishes right at the place of rest.

Thanks to its collapsible design, the stove is indispensable for fishing, at the dacha, on a hike or in nature; it can easily be placed in a gazebo or outdoors.

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

The design of a cauldron stove may be similar to any other stove, but its main difference will be the hole in the cast iron plate where the cauldron itself will be placed.

The fact is that, according to the rule, this hole should have such a width that the cauldron fits 2/3 below the level of the stove. If the hole is made wider, the cauldron will be inconvenient to take out. If you do it narrower, 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 a stove is to cook food in a cauldron.

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

For the latter, by the way, an iron rod is laid across the slab on which skewers are hung. As a result, the hot coals will cook the meat as evenly as possible.

The oven can be of several types:

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

Before you begin, complete the following preparations:

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

Like a regular barbecue, these 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 oven-barbecue under a cauldron will work more efficiently and is economical in terms of maintenance. If you plan to organize gatherings mainly on the site, then it is better to choose this option.

At the preliminary stage, it is important to decide what kind of cauldron stove 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 distant from the main buildings. In this case, a solid brick foundation is laid for the cauldron, or more precisely, for the stove, on which the huge vessel stands as if on a pedestal.

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

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. A large cast iron pipe or a heat-resistant steel pipe will be suitable as the main material.

A mobile oven creates conditions for rare culinary forays and allows you to make the most of the possibilities of a compact outdoor patio.

Both options are easy to assemble with your own hands.

If you are planning to build a barbecue stove for a cauldron made of brick, then the work ahead will be very difficult. However, if you choose a metal pipe structure, the work will be much easier.

If you have a ready-made grill, but you want to adapt it for cooking dishes in a cauldron, then place 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.

No special fuel is required, but the maximum amount of coals 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 excellent.

Cast iron stove for cauldron

Cast iron, as the best material for such stoves, allows you to save fuel due to the rapid heating of the stove, 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.

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

A cast iron stove for a cauldron will help you not only prepare wonderful, aromatic dishes of oriental cuisine, 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 site, since it combines the following features:

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

On a cast iron fireplace, in addition to traditional dishes cooked in a cauldron, you can cook fish, kebabs and other delicious foods.

The design of a cast iron stove is similar in appearance to a cylinder with a bottom, but with an open top. The cast iron unit is equipped with legs and a door for easy combustion.

Chimneys for cast iron structures can be of three types:

in the form of small triangular cutouts 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 purchased structure. The most expensive on the market are metal and cast iron products, a little cheaper are those made from stainless steel, and other types are quite inexpensive.

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

This material practically does not warp from high temperatures, does not burn out, and is not subject to corrosion. Thanks to these properties, a cast iron cauldron stove 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, protecting it from burning. Impregnation with oils and fat extends life.

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

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

Craftsmen make brick ovens with their own hands. For those not inclined to such creativity, it will not be difficult to purchase a ready-made cast iron stove for a cauldron. Nowadays there are many of them sold, in a wide range. And don’t forget to buy a cast iron cauldron for it.

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

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

Cast iron stoves for cauldrons are good because they allow you to make your favorite dish, using fuel economically, since the fire inside them is well protected from the wind. In such conditions, the cauldron warms up quickly and evenly, and the food in it turns out to be finger-licking.

If you want to cook your favorite dishes not only at the dacha or your home plot, but also somewhere on a camping trip, you will need a collapsible cast iron stove for a cauldron. Although it is a little heavy, it will fit perfectly in the trunk and will reach the right place, where you will collect it and delight the company of fellow travelers with aromatic dishes.

Brick stove for cauldron

Stationary stoves for cauldrons are not only a place where food is prepared, but also an element of home interior decoration.

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

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

So that the cook does not have to bend over, it is raised 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 the cauldron is placed on top of the stove.

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

In addition, a purchased plate is usually equipped 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 spatula for removing ash, a poker, etc.

Required tools and materials:

• fireclay brick;
• floor slab (its thickness should be approximately 2 centimeters);
• Bulgarian;
• steel corners;
• sand;
• grate;
• fireproof 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 that must be taken into account when performing the work.

Stages of building a stove for a cauldron:

Let's consider the main stage - the construction of the furnace.

1. There is no need to wait until the base is completely dry. If you start building the fireplace right away, the bond between the base and the brickwork will be much stronger. Anyone who uses slatted gaskets during work will be able to make fairly even seams.
2. After completion of the masonry, when the mortar has set but does not have time to harden, it is necessary to remove the lath gaskets.
3. Refractory bricks must be laid according to the scheme - each odd row begins with laying a whole brick, and each even row begins with a half. All dressing rules should also be strictly followed.
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. We place the second and subsequent rows in a circle.
5. After completing the laying of the third row, we install a frame assembled from metal corners. A metal grate will then be welded onto it. At this stage, work on the blower compartment ends.
6. The grate will allow oxygen to penetrate into the firebox and ensure better combustion of wood.
7. Further rows are laid out according to the drawn up diagram. After installing the grate and laying out the first row after it, install the firebox door.
8. We raise the brickwork with our own hands, according to the project.
9. It is advisable to unstitch the joints immediately after the mortar has set.

The final stage is the production of a sheet base.

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

Using a grinder, cut out a circle right in the center with a diameter 2 cm smaller than the circumference of the cauldron. These dimensions will allow the boiler to be immersed exactly 2/3 into the firebox of a brick furnace.

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

Oven characteristics:

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

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

At the same time, dressing with the casing is not done. The firebox has a cylindrical shape. The masonry is done in halves of bricks or the bricks are placed vertically. Possibility of undercutting to give the structure a cylindrical shape.

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

If you do not have the skills of a mason, this can be achieved using wooden slats of the same size installed between the bricks (removed after the mortar has set). The masonry is carried out with bandaging of the seams.

All metal parts are installed directly during the construction of the furnace.

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

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

In the upper part of the firebox on the back side of the stove you need to leave an opening to which the chimney will be connected.

The chimney is an important part of the structure.

To install it 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 rotation angle.

We connect the fittings and pipe by welding, having first laid them out on a flat surface. We make sure to use protective equipment – ​​a mask, overalls and gloves.

We remove scale and other irregularities with an angle grinder (grinder) or a file.

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

We check the chimney for cracks. To do this, light a small fire in the furnace firebox and watch the movement of the 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 this, you can grout the outside of the stove or cover it with tiles.

There are several possible options for finishing the stove:

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

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

For this purpose, you can stretch a thick awning over the stove, or try harder and assemble a good-quality gazebo.

You can place a table in it on which you will cut food for cooking in a cauldron.

It’s great if you can supply water to such a gazebo yourself.

The stove itself can be covered, then it will become a decoration for your site.

Pipe cauldron stove

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

To ensure that the dishes do not fall through or stick out more than normal, you will have to work hard.

The cauldron should be lowered into the circumference of the stove either completely (with the exception of the upper rim and “ears”) or by 3/4 of its height.

A very “shallow fit” will prevent the dishes from warming up. As a result, it will take a lot of firewood and time for cooking.

Keep in mind that making a stove for a cauldron made from a pipe with your own hands is 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 very well. The optimal distance from the fire to the boiler is 20–30 cm.

The structure without legs will be placed directly on the ground. In this case, the fire is lit directly on the ground.

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

Consider the design, shape and dimensions of the stove for a cauldron made from a pipe - the drawing should be detailed, with measurements and calculations.

When making calculations 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, or take it to the utility room. Plus, you can use it to decorate the exterior of your dacha; it is more economical and easier to maintain.

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

Sometimes a stand (made of bricks or a tripod) is used. The ratio of the height to the length of the product is 3 to 4. The opening of the firebox is of the same proportions; there is no door on the firebox.

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

Progress:

1. The section is made with a grinder on both sides, the resulting petals are moved outward.
2. Holes are drilled in the lower petals for L-shaped pins with sharp lower ends (they can be made from scrap materials). On them, the product will be attached to the soil or 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 scraps of reinforcement, then welded.
5. The finished product is coated with heat-resistant paint to protect against corrosion.

Stove for a cauldron made from wheel rims

Making a stove for a cauldron from car wheels with your own hands takes just a few minutes - this is one of the most simple, but nevertheless original designs.

The whole process can be divided into several stages.

To make a cauldron stove 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 helmet and welding gaiters.

We purchase a rectangular pipe, wire, nuts and bolts at any building materials store or market.

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

You need stamped wheels that are made of steel; cast wheels will not work. They are made of aluminum alloys that are resistant to high temperatures, and they can only be welded in an argon environment.

Main stages of work:

1. Using a grinder, we saw off the 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 attaching the disc to the wheel is welded to the main rim using spot welding. We need to find the welding points and cut through the metal of the partition to the rim. Don't overdo it, the rim should remain intact.
4. You need to cut the partition at a distance of 1.5-2 centimeters from the weld spot. After the cut, the metal of the partition is easily removed; you need to pry it out with a screwdriver.
5. It is important to leave fragments of the partition at the welding points. They provide a gap between the walls of the cauldron and the stove, which creates draft in the stove, and the heat evenly envelops the cauldron from all sides.
6. We place one disk on top of the other so that the disk with the sawn partition is on top. In the lower disk, the fastening partition remains intact; this will be the bottom of our stove. We align both disks relative to each other and weld the disks along the entire perimeter.
7. Now you need to make the door. We make a vertical cut in the welded disks to the size of the door. It is very important to leave a strip of metal at the bottom; it will act as a threshold that will hold the coals inside the stove.
8. After the cut is made, we put bolts on it with nuts screwed on them, they will act as hinges for us.
9. We weld the bolts on one side of the cut, the nuts on the other.
10. All that remains is to cut the door around the entire perimeter and weld a long bolt, which 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 stove. We bend them from wire in a vice. Wire of this thickness bends without much effort, and right angles in the bending areas are given to the handles using a hammer. We put nuts on the handles and weld the nuts to the stove body opposite each other.
12. We turn the stove 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 using any piece of metal of a suitable shape.
14. We load the stove with wood and heat it well. During this process, the remaining paint on the discs burns out, and the oven can be painted using any heat-resistant paint.

Making a stove for a cauldron from sheet steel

This is also one of the simplest options for making a stove, which will require:

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

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

Main manufacturing stages:

1. Measure the diameter of the cauldron - according to the obtained size, further work will be carried out.
2. Make a rectangle out of a steel sheet. Its length must exactly correspond to the calculations made earlier. You also need to cut a small hole in it.
3. After this, you can begin to make the slots for smoke removal - 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 elements by welding. Some elements can be screwed onto regular bolts.
6. After construction, such a stove must be coated with heat-resistant paint. And after it dries, you can start 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 combustion and ash holes. To install it, you will need to weld metal corners inside the stove as a support.
• The chimney is taller than human height: this way the smoke will not get into anyone’s eyes.
• Doors. You can make them yourself, from the same sheet of steel, or 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 structure will be more difficult to move from place to place, so it’s up to you to decide what’s better – maneuverability or functionality.

Stove for a cauldron from a cylinder

We offer one of the most basic ways to create a stove for a cauldron.

This stove is transpontable and is perfect for outdoor recreation.

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

Initially, you should prepare drawings for the cauldron stove by hand.

1. The gas cylinder is being emptied. To do this, just open the tap on it and leave it in that position for at least 5 days.
2. Next, marking is done along the line on which the cut will be made. To make a stove, you will need the section of the cylinder on which the bottom is located.
3. Cut off the required part of the oven. Place a cauldron in it; it should be located hermetically in the oven. If the cauldron is too large, cuts should be made on the surface of the stove at intervals of 12-15 cm.
4. Step back approximately 20 cm from the bottom of the stove. Cut out the door through which fuel will be supplied to the stove. The door width must be sufficient to load one or another fuel option.
5. Place the cauldron again, making sure that its connection to the stove is tight.
6. Next, preheat the stove for the cauldron, remove the cauldron, heat the stove and wait for the wood to split.
7. Place the cauldron and check that it is heating evenly.

Complex-barbecue with a stove for a cauldron

A metal grill 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 condiment, cook soups and even take on the preparation of Asian dishes.

In most cases, this complex includes a structure of:

• Braziers.
• Stoves for cast iron cauldron.
• Support
• If it is built of brick, it may also include a fireplace.

The stove can be inserted into the grill, placed on it or attached to it.

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

Initially, it is necessary to select a project that is in harmony with the appearance of the house and garden.

A made barbecue with a cauldron will give the garden plot a new look and will be a favorite relaxation area.

We determine the location for installation in the area where the grill with a roof and a stove under the cauldron will be installed.

For the effectiveness and safety of the barbecue, you need to position it correctly in your yard. Usually the desired location is located next to the house and replaces the main kitchen in the summer.

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

According to safety requirements, you cannot construct a barbecue next to wooden buildings and fences. They may be damaged by smoke and fire.

Barbecues with a stove are made of fireproof material:

• bricks;
• metal;
• stone

There are stationary structures and portable structures.

The barbecue under the cauldron can have a unique project and inimitable design:

You should choose a grill for a cauldron based on the functionality of the design and financial costs. Having 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 real aromatic pilaf.

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

The main advantages of choosing a barbecue with a stove for a cauldron made of metal

Such a device will be useful both for those who do not yet have any barbecue, but only want to buy one, and for those who already have a barbecue, but an ordinary one. That's why a barbecue with a stove under a cauldron is so useful.

Essentially, it’s two in one – a classic grill and an oven.

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

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

The fact that the device is called a barbecue under a cauldron confuses many - many believe that they cannot use any other utensils other than a cauldron and skewers.

This statement is fundamentally incorrect, because many models are equipped with a special stand that allows you to also place a frying pan on the stove. If you are lucky enough to have just such a treasure, then you will never go hungry.

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

If it is intended to be installed in a country house, then you may never disassemble it, but this does not mean that it is inconvenient to take it on long trips.

Despite its apparent fragility, an outdoor grill with a cauldron stove is highly durable. It is not easy to break even with deliberate attempts, and, of course, it can withstand high temperatures well.

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

Such a unit has still not gained significant popularity 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 certainly 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 be dissatisfied with such camp cuisine.

The number of recipes that a barbecue with an oven can bring to life exceeds several dozen, so the main thing is to find the ingredients and use your imagination.

Being in nature always whets your appetite, and the fact that the food is truly delicious will make every next outdoor lunch the best in the life of a happy gourmet.

A stove with a cauldron is a practical and convenient solution for cooking in the country. It is only important to decide what kind of structure you want to have in your garden. Sometimes it is best to refuse the stationary option, but only if you will often use such a device. This is due to the fact that a fairly large area will have to be allocated for such a device. There should be no wooden buildings on it. Among other things, such a structure will require a brick foundation, which will take up a lot of space and will look very bulky. If you decide to choose a mobile option, you can use metal. The design in this case will be extremely simple, and the upper part of the iron boiler will act as a pedestal. The main material will be a cast iron pipe of considerable size or a pipe made of

Preparation of tools and materials

If you are building a stove with a cauldron, then for this you can use: Among other things, you will need tools for preparing the solution, fireclay powder, sand, several grates and two doors, one of which will be intended for the ash pan, while the other will be for the firebox.

Work technology

If you will be laying out a stove and cauldron, you should first prepare the area. The area must be leveled and abundantly moistened with water. On the base you will need to lay out a solution, which is prepared from fine sand. The two ingredients must be mixed in a ratio of three to one. You will need enough water to make the consistency as flexible as possible. Ultimately, you should end up with a base that is about 5 centimeters thick. The slab should be leveled with the help of When a stove and cauldron are laid out, a reinforcement grid should be laid on top of the base that has not yet hardened, the width of the cells should be 12 centimeters or less. This element will strengthen the base, increasing strength and eliminating the possibility of destruction under the influence of temperature changes.

Carrying out basic work

There is no point in waiting until the solution is completely dry. If you start building the fireplace right away, the bond between the brickwork and the base will be much stronger. When using rack spacers during work, you can ensure even seams. After the laying is completed and the mortar has set, but has not had time to harden, you need to remove the lath gaskets. Brick laying should be carried out according to the scheme, each odd row should begin with a whole brick, while each even row should begin with a half. It is important to strictly follow the dressing rules. They exclude the coincidence of vertical seams in one line, if we are talking about nearby rows. When a stove is laid out under a cauldron, after the first row has been formed, it will be necessary to install the ash door, providing a special hole in which the chimney will be installed. All subsequent rows will need to be arranged in a circle. After the laying of the third row is completed, you can form a frame, which is created from metal corners. It is welded onto it. This stage indicates the completion of work, which involves manipulation of the basement compartment. The presence of the grate will ensure the flow of oxygen into the firebox, ensuring high-quality combustion of the fuel.

Method of creating a furnace

When a stove for a cauldron is made, all further rows should be laid according to the drawn up diagram. After installing the grate and laying the first row, you should install the firebox door. After the mortar has set, you need to fill out the joints. The final stage is the production of a sheet base. It is made of metal sheet, the thickness of which is 1 centimeter. The sheet must be of such dimensions as to cover the brick base. In the center, use a grinder to cut a circle, the diameter of which will be 2 centimeters smaller than the circumference of the cauldron. Such dimensions will allow you to immerse the container in a brick firebox by 2/3.

In addition to the above, it should be noted that the edges of the hole made should be as smooth as possible. Otherwise, smoke from under the cauldron will flow through the cracks and small gaps. It is recommended to process the edges of the stand, which is made of thick metal, with a round file. This will remove any metal burrs that could be dangerous. At the last stage, the sheet is installed on top of the stove, which assumes that the bottom of the cauldron is inside.

Working on the chimney

If you want to have a cast iron cauldron with a stove on the territory of your summer cottage, then at the next stage you can begin laying the chimney. These works are carried out after the bricklaying is completed. This stage is considered the most difficult and time-consuming. The chimney is necessary to provide draft and remove smoke generated in the firebox. To form a chimney, the diameter of which varies from 10 to 12 centimeters is suitable. If the device turns out to be curved rather than straight, then you will need an elbow and fittings that have the appropriate diameters.

What is important for a master to know

When making a stove for a cauldron with your own hands, it is impossible to bend the chimney pipes at an angle of 90 degrees. This almost completely eliminates cravings. If there is a need for bends, then they should be more than 90 degrees.

Conclusion

A cauldron for a summer house with a stove will be an excellent solution for cooking. To assemble some parts of the pipe, you can use fittings that are welded together. You should get rid of sagging and scale with the help of which it will be very convenient for the master to work with.

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

• Cooking soups, stewing, boiling water.
• Preparation of traditional dishes “with smoke”: triple fish soup, grenadier kulesh, tourist konder, 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 pot or a large cauldron; it is, so to speak, reloaded from clip to clip. So let's try to figure out why each clip is needed and how to make it with your own hands.

Cook-steam-simmer

Archaeologists have long been surprised by the incongruously 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 did the Romans boil water using a small bundle of firewood with a heat release of barely 3000 kcal/kg in a cauldron in which a small person could 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 cauldron oven were revealed. Firstly, smoke tooth 3 (on the left in the figure) in combination with the rise of the semi-circular arch of the woodshed 8 behind it formed the so-called. draft (emphasis on the first syllable) 4 – gas channel of variable cross-section without shut-off valves. The boiler for cooking and stewing 5 in it is simply a cooking vessel built into a cast iron or stone stove 2; There was a burner above the firebox. But the role of hot water boiler 6 is twofold.

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

Boiling requires a large consumption of so-called. latent heat of evaporation, so the gases near the boiler 6, lingering, cool further and their flow rate drops even more. Two clearly demarcated regions 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 cooling of the flue gases, along the length of the draft, remains above the tooth. In a smooth draft, she would have the opportunity to jump forward, but in this scheme it is excluded by the rise of the arch of the woodshed behind the tooth, immediately behind the tooth there is a visibly distinguishable potential hole.

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

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

Note: The wood burner is an indispensable element of the Roman cauldron. Normally it only works on powder-dry fuel. Evaporation and partial pyrolysis of moisture from watered fuel in the furnace immediately disrupts all gas dynamics.

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

Just bake under the cauldron

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

About gas cauldrons

For regular pot cooking, the flame is simply a source of heat. Therefore, when choosing for yourself, you need to immediately consider the option of purchasing a gas cauldron without going through any complicated frills. There are many models on sale, from the most utilitarian to quite technically complex complexes with a set of separate gasifiers for different types of liquid fuel, incl. and processing, see figure on the right. The simplest gas stove for a 3-5 liter boiler costs 1800-2500 rubles, and omnivorous 6-15 liter boilers cost from 6000-7000 rubles. It's cheaper than any construction and can be justified not only for going on a picnic.

Dishes with smoke

To prepare dishes with smoke, it is necessary that it be light and curl over the surface of the brew; smoky dishes have almost nothing in common with smoked meats. From here it follows, firstly - no combustion and gas intricacies! If the fuel burns completely, where will the smoke come from? Secondly, the pot must be deep with a rounded bottom. From an aerodynamic point of view, it is an ogival-shaped body.

Pilav, beshbarmak, manti, etc.

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

How to achieve this is shown in the diagram of an outdoor pilaf oven in Fig. The trick is that the aerodynamic focus of the 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 in order to compensate for the aerodynamic asymmetry of the collecting gas channel. It occurs due to the fact that there is only one exit to the chimney. Of course, this stove 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, you can insert, for example. manta rays The order of the oven for pilaf is shown in the following. rice. Unlike the “simple” kiln mentioned above, here shaped bricks, complex underlay and laying out the diaphragm are not needed.

Arrangement of the oven for pilaf (

Build, make or buy?

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

For cooking with smoke, 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. For those not inclined to technical creativity, it is also not difficult to purchase a ready-made one: cast iron stoves for cauldrons are available for sale in a wide range, see fig. Just keep in mind that “for smoke” you need round stoves with a plugged pipe and burnout holes at the top of the shell, on the left in Fig. Popular “Hephaestus”, “Picnics”, etc. It won’t be possible to adapt it for smoke, these are purely cooking stoves.

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

Barbecue and cauldron?

There are many sources on the Internet on the topic “Cauldron and barbecue”. But the very fact that they all contain 2-3 of the same orders suggests that a barbecue oven with a cauldron is not at all as simple as it seems.

Indeed, it’s easy to adapt a cauldron to a barbecue just for smoky cooking. In this case, the pot is simply suspended over the brazier. But creating a complete “barbecue with cauldron” complex is so difficult that it is probably completely impossible.

The fact is that the nature of thermal deformations (thermal stress field) in a brick oven under a cauldron and in 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 expanding in all directions; antinodes (clusters) of stress - in the corners. But the barbecue oven expands more laterally, and the main antinode of stress falls on the center of the roof of the brazier; Small antinodes are pressed into the corners of the niche.

In attempts to link the loads according to structural mechanics, structures are born that are not inferior in complexity to the structure on the left in Fig. In addition, this hulk has embedded load-bearing elements made of steel. Under the braziers and the roof of the cooking niche lie entirely on iron. Such a furnace will not last long due to different TCRs of metal and ceramics; the metal will bend over time due to variable thermal deformations and the masonry will collapse.

The only option for a barbecue with a cauldron is any, for example. garden, with a cauldron attached to 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 can be sealed for appearance, the masonry of the barbecue and cauldron must be separate. This, by the way, greatly simplifies the choice of project and work. In addition, modules can be built separately and projects for them can be selected separately.

Note: If a gourmet guy in a green jacket with gold buttons doesn’t come to your pilaf, and the barbecue already has a stove, then the problem is easily solved. You just need to buy a stove for a cauldron with a pot (pic. on the right). A good one will cost about 1,500 rubles, standard size. We remove the hob with the burner, put in the cauldron, and more or less decent pilaf, shurpa or beshbarmak is a matter of your skill.

Brazier and cauldron

It is just as difficult to design and build a barbecue and cauldron as a barbecue cauldron. But if it’s metal (a real barbecue is basically brick or stone), the matter becomes much simpler. We adapt it to the grill, or simply put one of the stoves described below under the pot in/on it, and you’re done, see fig. There is no need for separate fuel; you can rake excess coals under the cauldron. The pilaf is mediocre even for non-Asian tastes, but the smoky dishes are just right.

Video: complex brick outdoor oven with cauldron

About the pot

Before moving on to the description of stoves, let's touch on the pot. For a cauldron, it must have 4 “ear” handles. “Two-eared”, even if the handles are wide, has the annoying property of spilling the brew into the fire, seemingly without any apparent reason. Next, the depth of the pot:

• For pilaf in a brick oven - deep, the depth is not less than the internal diameter along the rim. The profile of the inner surface is approximately parabolic. Wall thickness - from 4 mm for a 6-liter boiler to 20 mm for a 120-liter boiler.
• For pilaf and other oriental dishes under a modern oven (see at the end) - relatively shallow, about 1/3 of the diameter in depth. It is best to use a standard boiler.
• For dishes with smoke - hunting-tourist-fishing, deep, with almost vertical (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 diameter) and with a flattened bottom.

Video: about choosing a cauldron

Various homemade products

The most popular and very good homemade stove for a cauldron is a sheet of any steel rolled into a wide pipe (shell) on a fireproof stand or simply on the ground; see the diagram in Fig. The proportions of the workpiece are approximately 3:4 (height/length). The proportions of the combustion opening are the same, and its area is 1/8-1/10 of the area of ​​the workpiece. A fire door is not needed. You can cook in such an oven with smoke, good quality “Asia”, or simply cook and simmer.

At first glance, calculating the length of the workpiece is not difficult: we take the diameter of the pot along the outer edge of the rim, subtract 2.5-4 mm from it, for a 3-12 liter pot, respectively, and multiply by π = 3.14. We give another allowance for the welding seam (approx. 3 mm) and cut out the workpiece. We put the pot on, and it... either falls through or immediately gets stuck. Although, to prevent it from jamming due to 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 leads strongly when welding. In production, the exact dimensions of the workpiece and the welding mode are selected from prototypes, and the selection has to be made every time the grade or even batch of sheet is changed. And then accurately maintain the welding mode, which is impossible with the manual method.

In fact, the length of the blank for a metal stove should be calculated based on the INNER largest diameter of the pot. And then in the corners of the petals that form the rim of the oven, we make small, 1.5-2 cm, longitudinal slits, and bend the petals a little outward, and their edges upward, until the pot sits loosely on the rim. It is impossible to make the shell wider and bend the petals inward; due to thermal expansion, they will tightly dig into the pot and you will not be able to pull it out.

Note: There are many metal cauldrons of this type on sale, see fig. below. Price without boiler – from 300 rubles. Internet scammers often pass them off as branded Asian ones, see the end for details. Then the price is inflated to “Samarkand”.

For smoky and Asian cooking in such an oven you need different pots. For “Asia” - smaller, flattened, placed in the oven as described above, and always with a tight lid. Under the smoke - a larger one, sitting in the rim of the oven no more than 1/4 of its height, otherwise it will jam.

Note: In the age of the general hunt for scrap metal, the once popular cauldron made from holey boiling on bricks has been almost forgotten, see fig. And the smoky dishes, and even “Asia” on such an awkward monstrosity, turned out to be finger-licking good.

Video: camp stove for a cauldron

From a pipe and a cylinder

The simplest stove for a cauldron made from a pipe is just a section of it on bricks, on the left in Fig. You just don’t need to take asbestos-cement; after warming up, it shoots out with fragments. Cooking on such a stove can only be done with smoke; it is impossible to achieve the simmering required for “asia” and stewing.

The pot is hung on a tripod, the height of the suspension is adjusted according to the weather. If the person on duty in the tent is an experienced walker, the smoke curls over the condenser in an even roller and in a fairly strong wind, and the group bursts - it crackles behind the ears. However, already on the second day of the two-man hike with the abalak loaded according to the norm, everyone’s ears are cracking behind their shoulders. Even the “Hare Krishnas” (at one time they were really into hiking) are busy scooping up sandwiches with lard and stewed meat with a spoon from a jar.

For a summer house or a trip to a picnic, a slightly modified pipe, second from the left, pos. in Fig. Using a grinder, cut it crosswise at the top and bottom 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. By pinning the stove to the ground with them, we dramatically 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 times the outer diameter of the pot.

A stove for a cauldron made from a household gas cylinder (on the right in the figure) allows you to cook oriental dishes. The design is quite similar to the sheet shell described above, but much stronger and more durable. Only instead of a rim of petals, a separate opening is cut for a small pot (to do this, they simply cut off the top of the cylinder), and around it on the upper bend of the body there are smoke holes, so the whole structure will be much stronger.

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

Smoky dishes are cooked in a larger cauldron, as described above. But, if its bottom is rounded, you cannot place it in the opening! The opening in the cylinder does not have the elasticity of a rim made of a thin steel sheet, and the pot can jam even if it is shallow, especially if it is already quite smoked. In such a case, the stove-cauldron made from a cylinder is equipped with a concave cross made of a metal rod, the far right pos. in Fig.

Video: oven for a cauldron made 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. surface placed perpendicular to its rays. Energy is taken into account across the entire spectrum of electromagnetic radiation, from ultra-long radio waves to ultra-hard gamma rays.

In space in Earth's orbit, the solar constant (just in case, in English su, not the Soviet Union, it is SU, but solar unit) is approximately 1366 W/sq. m. At a geographic latitude of 45 degrees without an atmosphere - about 966 W/sq. m. In summer in mid-latitudes, taking into account the influence of the atmosphere - slightly less than 800 W/sq. 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 super-hard gamma) into thermal radiation and visible light. This, by the way, is one of the reasons why orbital solar power plants, so popular in science fiction of the past, are not considered as projects in the foreseeable future. It is very difficult to catch “breakdown” quanta, and they damage solar panels and collectors. So far, ground-mounted solar power plants are proving to be more efficient and durable.

But what does all this have to do with fish soup and pilaf? The most direct: their preparation requires a thermal power of 230-240 W/l. If you take a cooking vessel that absorbs radiation well but conducts heat poorly, in order to reduce the return of heat to the air, then a properly designed reflector with an area of ​​0.7 square meters. m is enough to prepare 1.5-2 liters of food.

It is not known who and when were the first to make such calculations, or whether the homemade solar cooking oven was born on a whim, but already at the latitude of Rostov-on-Don or even Lipetsk it cooks and steams regularly, see fig. Moreover, an accurate reflector that gives ideal focusing is not required. A piece of cardboard covered with aluminum foil is enough, for example. baking sleeve. Metallized plastic is not suitable, it lets too much through.

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 char. This is a traditional volume measure (basket in Russian), not standardized. The size of the charyk varies quite a bit 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 not yet clear. Most likely because when heated by radiation, the magnitude of the temperature gradient between the contents of the dishes and the volume of the firebox does not matter. Accordingly, the square-cube law does not apply here. Therefore, a thick-walled cauldron is not needed; you can cook in a solar cauldron in any pan.

It remains to deal with the reflector. It is not obliged to bring the rays “to a point”, but it must well capture and direct the scattered radiation of the sky onto the dishes, otherwise the solar constant will not be enough for a soup of giblets in Bukhara.

Currently, the problem of constructing such a reflector has been solved on computers. The drawing is in the figure, the materials have already been mentioned. For higher latitudes, the grid step and the size of the entire reflector can be increased, but there is no point in doing it north of the Ryazan parallel: the value of su does not reach culinary standards.

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 smoky. Its surface can also be light metallic. But it must be rough or grainy so that it gives a diffuse reflection. Then the reflector will reflect the radiation reflected from the dishes back onto it. And a directed polarized glare from a polished surface will go uselessly into space.

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

Kazan and tandoor

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

Most of the commercially available ready-made tandoors are optionally, at the buyer’s request, equipped with a boiler and stands for it. There are tandoor stands for boilers on sale and separately. Tandoor boilers for pilaf have a special feature: triangular-shaped tides under the handles; they form a gap that allows the flue gases to escape. Such boilers are placed directly into the throat of the tandoor.

If you select a boiler for a homemade tandoor separately, you can take any suitable diameter. It’s easy to make a concave cross for a pilaf boiler, similar to that described for a stove made from a gas cylinder.

To prepare dishes that are smoky or require simmering at a low temperature, place a higher stand on the throat of the tandoor, see fig. And on the Armenian tonir they simply lay a crossbar and hang the boiler from it at the required height.

About Samarkand stoves

Stoves-cauldrons “Samarkand”

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

Firstly, critics are indignant: where is the fireclay lining? Where are the problems with the collections? It was precisely these expensive parts that deprived the furnace of mobility that made it possible to abandon the Samarkand body made of modern heat-resistant steel. Having carefully calculated it in conjunction with a standard boiler, the designers achieved a simmering mode, like in a large brick oven. And the minimum volume of the boiler was reduced from 40-50 liters to 5-6. Thermal power for different dishes is regulated by the air supply to the firebox, and not by the choice of firewood, elm-chinar-saxaul-poplar, etc.

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

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

The next and final stage of verification of the proposal is already usual: we require a certificate for the stove. It must clearly indicate its purpose. In any case, even the original “Samarkand” priced at less than 15 thousand rubles. - ordinary. You won’t get “Bai” pilaf in it.

Dangerous competitor

In principle, the same type of heating of the food mass as in a cauldron can be achieved with the most ordinary pan. But for now – only in principle. Practically, induction cookers produce food for every day. However, microprocessor-based process control offers great potential without requiring radical changes in design. So who knows...

Finally

The reader may ask: is the game worth the candle? Pilaf like pilaf and ukha like ukha are made simply in a pan in the oven. Well, try cooking fish soup at least “over the pipe” this weekend at the dacha. Putting it on 4 pieces of brick is not a difficult task. And the result will show whether it is worth trying further.

Anyone can build a stove for a cauldron with their own hands. The cauldron is a cast iron cauldron with thick walls and a semicircular bottom. This design is used for cooking food over a fire. The lower part is made so that the flame heats all the walls of the tank, and not just the bottom of the cauldron. The advantage of the product is that it will not get food stuck in the corners of the dishes. Thanks to the thick walls, which are made of cast iron, food does not burn, and all components are stewed slowly.

Modern cauldron stoves come in metal and brick.

Today, some people mistakenly call a cauldron a dish that does not belong to a variety of a similar design, for example, a cast iron pot or a pot. In terms of their characteristics, they are similar to a cauldron, however, such products do not meet the basic requirement - a rounded bottom shape.

The best option is a design with thick cast iron walls. It can be installed on a tripod, under which a fire will be built. The device can also be placed above the hearth - a cauldron stove.

A clay cauldron stove is a traditional option.

The design of the stove for a cauldron is similar to other variants of similar designs, but its main feature is the recess in the cast iron slab into which the cauldron is placed. According to all the rules, this recess must be made so wide that the cauldron can be located 2/3 below the level of the stove. If the recess is made wider, then access to the cauldron will be difficult. If the recess is small in width, then the base of the cauldron will not be able to warm up evenly. Today on sale you can find special designs with rings of various diameters, thanks to which you can use dishes of any size. However, the main purpose of such a stove is to cook food in a cauldron.

The device can be of the following types:

• made of clay;
• made of brick;
• converted from other metal fixtures.

The brick structure can be placed outdoors or indoors. You can install a cauldron, grill or other device for cooking in it.

Brick cauldron stove

First of all, you will need to decide on the dimensions of the structure. Regardless of whether the device will be used as a smokehouse or food will be prepared in it every day, it must be placed close to a private home. Be sure to provide a place where the firewood will be located, since the device can only operate on this type of fuel.

Figure 1. Arrangement of the stove for a brick cauldron.

To make a stove for a cauldron with your own hands, you need to prepare the following elements:

• the firebox in which the firewood will be located;
• grinder or grinding device;
• brick from which the walls for the combustion chamber will be made;
• grate;
• ash pan - a retractable element, which is located under the grate, intended for collecting ash;
• firebox door;
• ash door;
• steel corners;
• steel sheet;
• mixture for bricklaying;
• container for preparing the mixture;
• building level;
• cord;
• file;
• metal pipes.

When all the elements are prepared, you will need to select a site.

The stove will have a small height, so it is not necessary to make a base.

You will need to level the soil and make formwork from metal and 10 cm reinforcing bars. After this, the structure is filled with concrete mortar. The horizontal surface must be measured with a building level, since the slightest distortion can affect the level of liquid in the cauldron. The height of the stove platform should be approximately 8-10 cm.

The design diagrams are shown in Fig. 1 and fig. 2. Return to contents

Brick stove laying

After this, the brick is laid out. The sequence of actions will be as follows:

Figure 2. Arrangement of the stove for a fireplace-type brick cauldron.

1. First of all, you will need to install bricks in the corners. A cord should be pulled between them. The element will be used as a guide when laying the first row. Odd rows should be laid with whole bricks, even rows should be laid with halves. The walls of the firebox should be laid out in halves, which will need to be cut at a certain angle. This way you can make a structure with a rounded shape.
2. In the first rows the lower part of the firebox is formed. At this stage you will need to leave room for the ash door and cleaning. The door can be secured using steel wire, which is mounted in the cuts of nearby bricks. The cuts should be made in order to prevent cracking and expansion of the material at high temperatures. The depth of the cut should be 3 cm. When the solution dries, you will need to fill the joints. This procedure is necessary in order to eliminate the appearance of gaps.
3. In the next row you need to cover the installed doors. In the upper part, the ash pan should be covered with a grate. In the next row, at the back of the stove, a recess should be prepared through which the flue gases will escape.
4. At the next stage, you will need to install the firebox door. Next, the firebox is covered. After this, the formation of the walls of the structure continues.
5. In the next row, you need to prepare a circular recess in front of the firebox.
6. Next, the structure should be covered with a metal slab and fastened with steel corners. You will need to make a round recess in the stove that corresponds to the diameter of the cauldron. Otherwise, smoke gases will be able to penetrate through the gaps. The cauldron should be placed exactly above the firebox. The recess can be made using a grinder. To eliminate burrs, the outermost parts of the recesses must be carefully sanded with a file. However, you should know that today you can find on sale a special stove with a recess made of rings of various diameters, thanks to which you can cook food in tanks of various sizes.
7. At the next stage, the stove will need to be dried. If desired, the structure can be faced with fire-resistant tiles.

After this, a chimney structure is installed, which can provide good draft and eliminate smoke gases.