Vertical brazier for shashlik with your own hands

Despite its eastern origins, kebab is a universally beloved dish that we all enjoy, regardless of our knowledge of its country of origin. It’s challenging to pinpoint its homeland since almost every country that speaks a Turkic language has a dish with a similar name.

The only thing that can be said is that a brazier is needed for its preparation. The inventor’s identity remains a mystery. All we know is that traditionally, the coals are placed at the bottom while the meat is placed on top. However, AP Loginov, known for his nonconformist approach, debunked this belief with the invention of a vertical brazier. Why did he do this? Simply because his wife is a proponent of healthy eating, and there are reports suggesting that food cooked over an open fire can be detrimental to the body.

Features of the vertical brazier

Irrespective of their outward appearance, all traditional barbecue grills operate on the same principle: you place meat on skewers above the coals. As the fat from the meat melts, it drips onto the hot coals, infusing the smoke with benzapyrene. This is a potent carcinogen that can be harmful to the body.

The vertical design of the grill offers a unique feature: with this setup, the smoke does not permeate the meat.

Visually, this type of grill resembles a box, with a fuel grate installed inside. The smoke, along with any harmful substances, rises vertically and does not come into contact with the meat. The skewers themselves are positioned around the central grill.

Due to the distance from the coals, the meat cooks primarily on the side that faces the grill.

Fuel can be derived not just from wood, but also from pre-made coals.

Skewers are inserted into the fixtures located on the sides. They are protected from coming into contact with fuel by a grate. Above the roaster itself, you have the option to position a platform where you can place a kettle or a pot, allowing you to cook two dishes simultaneously.

The lower part of the structure is designed as a grate, which is where the fuel (firewood or charcoal) is placed. The size of the openings in the grate should prevent the coals from falling out, but still allow ash to escape.

A grease drip tray is installed at the bottom to collect any drippings.

Rescue me! With the meat being exposed to heat and hot air, the cooking process is expedited and the meat is cooked uniformly.

The fat that drips from the meat collects in the drip tray, preventing it from burning and avoiding the formation of soot and smoke. This gives the meat a distinct flavor and keeps the surface of the grill clean from soot.

Unlike a traditional horizontal barbecue, this setup offers several advantages:

1. The finished dish is safe to consume. The design of the brazier allows the meat to be placed away from direct contact with the fire, preventing smoke from coming into contact with the food. Despite the distance from the coals, the meat still gets cooked thoroughly, thanks to the heat from the grill and the smoke.
2. Enhanced capacity. The brazier’s innovative design enables you to secure skewers from all sides at the same time. With its spacious dimensions, you can effortlessly grill up to seven kilograms of meat simultaneously.
3. Versatility. This brazier offers the convenience of cooking multiple dishes at once, allowing you to prepare mouthwatering shish kebabs while simultaneously cooking other delectable treats on the top platform.
4. Exquisite design. The skewer plates feature unique grooves that provide the flexibility to adjust the distance from the grill, giving you greater control over the cooking process.
5. Fire safety. The carefully designed mesh effectively separates the coals from the product, eliminating any risk of fire spreading to nearby objects.

Making a vertical brazier with your own hands

If you possess certain abilities, spare time, and a location where the task can be performed, you have the capability to independently create such a design. Furthermore, it is worth noting that constructing such a unique barbeque does not necessitate a background in engineering; however, having the proficiency in operating an angle grinder and welding would prove beneficial.

Closed variant

There are various options available for work materials. For example, cast iron is durable but difficult to work with. On the other hand, galvanized steel is aesthetically pleasing, but it may release hazardous substances at high temperatures. However, it is highly unlikely to reach such extreme temperatures while cooking kebabs. The most commonly used material is stainless steel. Many manufacturers consider it the most suitable option since it can withstand temperature fluctuations. Here is a diagram depicting scheme No. 1.

Before starting work, it is important to begin with the initial drawing preparation phase. This step will help prevent any potential errors with dimensions and ensure accurate proportion calculations. When constructing the outer box, it is recommended to utilize trapezoidal sides for optimal results. The thickness of the steel used can range anywhere from two to four millimeters, although for the most accurate outcome, a range of three to five millimeters would be ideal.

Using thin metal can result in deformation and a complete burnout within a three-year period of regular use. Therefore, it is advisable to employ it for the creation of compact, portable braziers. On the other hand, utilizing thick steel will make the construction heavier overall but will significantly enhance its durability, extending the operational lifespan to ten years or more.

Tapering the bottom and adding an extension at the top of the design allows for easy installation of skewers and provides better visibility of the cooking process. A key benefit of this design is the efficient use of fuel. The sides should be welded at a 75-degree angle.

Important! The height of each side should accommodate the full length of the skewer, from the handle to the tip. The tip of the skewer should either rest on the bottom or holes should be included for support.

To secure the skewers, the upper part is equipped with welded strips all around its perimeter. One can also modify the box by bending its edges and creating slits for the skewers to be inserted. It is important to have a minimum distance of six centimeters between each slot, as this allows for adjustment of the grill-to-skewer distance. Refer to scheme number 2 below for visual guidance.

During the cooking process, it is advisable to rotate the skewers to ensure even cooking. Move the skewers with less cooked meat closer to the center, and those with well-cooked meat towards the corners. This compensates for the uneven heat distribution within the grill, which is stronger in the center and weaker in the corners.

Putting together the box is just one part of building the case. You still need to create a grate that will hold the combustible material, which should be positioned in the center. The cells in the grate should be sized in a way that prevents the coals from falling out while still allowing for proper airflow.

The height of the fuel section of the brazier should match the box and have equal proportions. However, it should be half the size. The outer casing of the "firebox" should be at least twenty centimeters away.

Attention! The brazier should be elevated above the ground to a convenient working level.

Unlike stainless steel, regular metal needs to be painted. If you’ve chosen this material for your construction, don’t forget to apply acrylic lacquer, which can resist moisture.

If the item is not coated with paint, rust will inevitably develop on its surface, significantly shortening its lifespan. Coating the inner surface with paint is pointless as no paint can withstand high temperatures, but it is crucial to paint the outer surfaces. This protective measure will safeguard against corrosion and ensure that the structure blends harmoniously with any environment. The paint used for this purpose must be both eco-friendly and capable of withstanding heat.

Open variant

It is possible for vertical braziers to lack an external housing. To improve this design, it is recommended to make it foldable so it can be easily transported to picnics. The central part, similar to the closed version, is used for holding fuel. However, in this case, it is necessary to attach strips with notches for inserting skewers onto it.

These strips will arrange the skewers in a traditional manner – horizontally, while still maintaining the safety of the grill. The fire is positioned away from the meat, rather than directly underneath it. This design can be single-sided or double-sided, although the skewers will need to be rotated more frequently to ensure even cooking on all sides. Scheme #3.

Assistance is needed! The uneven temperature distribution in this type of grill can be an added benefit. We can place fish or vegetables in the corners, and meat in the center.

A disadvantage of this type of grill is that it requires a longer cooking time, as the coals are further away from the food. Additionally, the force of habit plays a role, as many kebab lovers may be opposed to such a design. What’s a kebab without the smoke?