It is not known who and when invented the brazier, and sowhether this is important. The main thing is that around this wonderful thing you can get together a friendly company and by all the rules of barbecue art to fry on charcoal aromatic, juicy, tasty meat.
But today it's not about this, but about the braziers -universal adaptation, useful for those who love outdoor recreation. They are known to be stationary or portable. The first of them can be considered as capital buildings, rather complicated and expensive structures, but for the most part they look very decorative and provide maximum comfort. Dimensions of the barbecue in the case of a stationary version depend exclusively on the size of the plot and the design idea. The basic principles on which the design is based are simplicity, ease of use and safety, functionality and beauty. The oven can be additionally equipped with various devices that make the use of the design more comfortable.
Mangals of industrial production are oftenare short-lived, and those that are of decent quality are usually expensive. Meanwhile, armed with some knowledge, you can make it yourself.
One of the important issues to be solved: "What size should the brazier be?" In this case, you need to take into account not only your perception of its proportions, but also some objective prerequisites.
So, the length of the brazier depends on the amountskewers, which can be placed on it simultaneously. You can make a brazier as long as you like, but experience suggests that you should not flatter yourself - it is difficult to keep track of more than ten shish kebabs. Therefore, focusing on this is the maximum number of shish kebabs, the length of the brazier is no more than 1 meter.
The ideal size of the barbecue width is determinedsimple, usually this figure is the same for all braziers and is also determined by an experimental method - 30 cm. It is quite enough to string 6-8 pieces of marinated meat on the skewer, and they will not touch the heated edges.
Dimensions of the barbecue include another parameter - the depth. There are not a lot of options, most users consider the correct figure of 20 cm, and this choice is justified by the optimal distance from meat to coals.
For the most part, the dimensions of the brazier are determined individually, but it is useful to take into account the recommendations tested by the experiment. The most important thing is the convenience and functionality in the process of operation.</ p>