The author of the “SNEJKOFF” channel shared his experience of making a stove-stand for a cauldron from a beer keg.
Some time ago a 12 liter cauldron was purchased. I had to make an outdoor stove for him. Many options were considered. I wanted to make it out of sheet metal. A piece of suitable pipe was looked for. Then a keg for transporting beer was found in the attic of the garage. It served its purpose, but was suitable for the stove. The result was a stove like this.

Let's see in detail how the master worked with his own hands. To begin with, the stove was placed on four supports from the 12th rod. Tens of ribs. That is, 4 supports. The stove is stable.

At the same time, this space is used as a kind of firewood. Comfortable. The height of the stove did not allow making a separate vent hole. Everything was combined into one plane. That is, when you open the door, you immediately see a place where the firewood is stored. A circle was welded from the twelfth reinforcement and round timbers from the 12th were welded to it. A grate was made, which raised the firewood so that it did not lie at the bottom of the stove, but so that it was a little higher. There are air duct holes in the door for air intake. Everything turned out fine, successful. The cauldron oven has been tested. We've already cooked on it. There are enough holes to cook everything and work with the door closed.

The keg itself has many technological holes. In particular, handles were carved for carrying. This place is covered with a decorative metal strip. All kinds of holes are simply closed - bolts with a round head and forge-stamped flowers. Carrying handles are made from two purchased “currencies”. They were cut in half and made into these handles.

An outdoor cauldron 45 centimeters in diameter also fit the stove. The work area heats up normally. Exhaust pipe from 89 drainpipe. The elbow is welded at 90 degrees. The pipe was cut to 45. A strip of metal was used. The shank is made from three. They screwed it in, made a coupling and a bell. The pipe is removed. Dresses tightly. Convenient when you need to carry it. The pipe is disassembled.
At first there was no table. It's not convenient without it. After some thought and a little experimentation, a table was made from the twelfth circle. Ten. The table is made removable.

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Do-it-yourself oven for a cauldron made from a pipe or how to conquer oriental cuisine without leaving home

Oriental dishes are not only incredibly tasty, but also very healthy, as evidenced by numerous longevity records held by residents of Asia. The main secret of the presence of such important qualities for food is a unique method of cooking, which consists of using special utensils called a cauldron and a special oven. And if the first one can only be bought, then the second one can be created with one’s own hands, which I will tell you in detail.

Let's get started

I should immediately note that a suitable oven can also be made of brick and coated with clay. This is exactly what they often do in the countries of Central Asia.

As you can see, in this case a special round ring is also created for convenient immersion of spherical dishes. But for myself personally, I still chose the option of a metal pipe for the following reasons:

• Simplicity and speed of production. Of course, you will have to work, but the whole process will take much less time and effort than erecting brickwork;
• High heating speed. Brick retains heat longer, but you don’t want to heat the room. The steel shell will much faster create the necessary temperature conditions at which you can start cooking;
• Compact and mobile. The metal structure takes up much less space and can easily be transported to any place on the site or even to the utility room during your absence;

• Low selling price. You will most likely be able to find most of the materials at your own dacha, which will significantly save your family budget.

A stove for a cauldron made from a pipe is made with your own hands in three stages:

Step No. 1: preparing tools and materials

Materials you will need:

1. Pipe fragment large diameter . This will actually be the main “body” of the future furnace. It is best, of course, to find such a product left after any construction work at own plot, but if you don’t find a suitable piece among your supplies, then you can look for it at virtual “flea markets”; surely someone was more thrifty at one time.
   As a last resort, you will have to go to a specialized store, but keep in mind that there will most likely be pieces of much longer length than you need and this will lead to overpayment;

1. Pipe fragment with a cross section of 100-150 mm to create a chimney;

1. Several iron angles or profile tubes to create legs;

1. Steel grid or sheet to create a bottom.

From the tools:

1. Electric drill with metal drills to create the necessary holes;
2. Angle grinding machine for cutting iron products;
3. Welding machine for connecting the main fragments of the furnace. This is the most expensive of the tools required to create a cauldron oven;

Welding machines are quite an expensive “pleasure”. Therefore, if you do not have such a unit on your farm, I recommend not buying it for one-time use, but renting it, which will be much more economical.

1. A hammer, without which I personally never start any work;
2. Spirit level to ensure that the structure is level.

Step #2: design

At this stage, you need to make several important decisions:

1. Will you select a pipe for a cauldron or, conversely, a cauldron for a pipe? This largely depends on what you already have on hand. But the main thing is that as a result the dishes are immersed in the oven body by two-thirds or even along the upper edge. Otherwise, to fully warm it up, an irrationally large amount of firewood and time will be required;

1. Are you planning to install racks? You can install the structure on the ground, it is simply then made higher, and the fire itself is lit directly on the ground. If you attach legs, which is much more aesthetically pleasing and functional, then in this case you will also need to weld the bottom to the bottom of the pipe;
2. Who will use the oven most often? The height of the racks depends on this. That is, if you personally intend to engage in oriental cooking, then during the cooking process you should not bend over, and the stands should be suitable for your height;
3. How much should the prepared pipe section be cut? To obtain the highest efficiency, it is necessary that the distance from the burning wood to the bottom of the cauldron does not exceed 300 mm. Adjust the steel cylinder to these parameters;
4. Are you going to move the stove from place to place? Since the choice fell on metal structure, then most likely the answer is yes. Then don't forget about the pens, the size of which must correspond to the dimensions of the palm;

As a result, you should end up with something like the following drawing:

Step No. 3: performing assembly work

Now let’s begin assembling the prepared materials into a single useful structure that will allow you to experience the wonders of oriental cuisine right on your own lawn:

1. We apply all markings according to the drawn up project;
2. We cut off the excess part of the pipe using a grinder. After this it is necessary check the horizontal and vertical of the resulting cylinder with a spirit level;

1. We cut out a combustion hole closer to the bottom. Its shape can be either rectangular or semicircular, depending on your taste, but this factor does not affect functionality. You should not throw away the separated piece, as it can later become an excellent door or flap;

Never use corner grinding machine without protective casing.
Not only can sparks and dross fly in your face, there is also the danger of a ruptured disc, the fragments of which can cause very serious injuries.

1. Now turn the cylinder over and at a distance of 100 from the top edge we create a hole for the chimney pipe appropriate diameter;
2. Using a drill or the same grinder, we make several ten-millimeter through openings on the sides of the structure. Thanks to them, the fire will be able to receive the necessary amount of oxygen;

Do not make the flame air supply points too high, as the smoke escaping through them will sting your eyes unpleasantly and interfere with the cooking process.

1. Using a welding machine, we weld the chimney part from two pieces of pipes connected at right or obtuse angles. Here you can use a “knee” for them or cut the edges at 45 degrees or less, be guided by the situation;

1. The resulting We weld the chimney to the hole cut out on the body;
2. Now we install corners or profiled pipes as legs. You can use either four or three supports, the main thing is that an equal distance is maintained between them, and the stove will ultimately be quite stable;
3. Making the bottom from a lattice or solid metal sheet;

1. Fixing the handles at the top of the structure;
2. On one side of the firebox and on a set aside piece of metal, we drill a couple or more holes through which we thread wire, acting as loops. So you will get a homemade fire door, to which you also need to attach a handle;
3. We clean all burrs and eliminate other possible design flaws;
4. We apply stove varnish or fire-resistant varnish, after which we can consider the work completed.

But there is no limit to perfection, and the design you make can always be improved. Here are some of the ways:

• Possibility of using cauldrons of different diameters. This is done very simply. It is enough to weld a ring onto the upper edge of the stove, the outer diameter of which will correspond to the cross-section of the cylinder, and the inner diameter will be suitable for installing rings from a standard wood-burning stove. Thus, by adding or removing them, you can adjust the width of the outlet hole for different dishes;

• Implementation of the blower. To do this, it is enough to place the grille not at the very bottom, but a little higher, and make an additional door for the lower compartment. This will greatly improve the performance of the furnace;

• Creating a stand for a cauldron. This is not exactly an improvement to the design you created, but rather some useful addition to the process of its operation. Having built a high ring on which you can place the spherical dishes, you can remove them from the heat at any time and place them on a flat surface. A pre-made section from the main pipe is quite suitable for this.

Gas cylinder stove

Many summer residents may have used gas cylinder, so why not use it as a pipe? Moreover, it already has a bottom. The workflow here is very similar to that described above, but has some differences:

1. Removing gas residues. Previously, the cylinder contained a flammable and explosive substance, remember this! Therefore, before starting work, open the valve and leave the product for several days to eliminate the possibility of a tragedy;

1. Marking. This procedure is similar to that carried out when creating a stove from a pipe;
2. Creating a firebox. We cut out the required hole using a grinder according to the drawn lines. Here, again, you can make any shape at your discretion, the main thing is that it is convenient to place firewood;
3. Adjusting the oven height. According to the markings, we cut off the top of the cylinder. If necessary, bend the “petals” of the edges so that the cauldron is at the optimal distance from the hearth during cooking;

1. Installation of functional accessories. Here we are talking about legs and handles, with which the structure is much more convenient to operate, and it will look more aesthetically pleasing;
2. Internal firing. You can do without painting, but it is necessary to add firewood and bake the inside to remove any unpleasant residual odors before you start cooking.

Conclusion

After you build the oven, you will finally have a great opportunity to practice the culinary delights of the East. It is especially pleasant that the described method allows you to get by with minimal costs of finance, effort and time. So go ahead, delight yourself and your loved ones with delicious and healthy oriental dishes.

The video in this article will give you an additional opportunity to familiarize yourself with some information that is directly related to the topic presented. If you have any questions while reading the material, then ask them in the comments.

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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- cauldron. The cauldron is intended for:

• Cooking soups, stewing, boiling water.
• Preparations 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 slab 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.

In our time hot water they are not carried around the rooms in jugs, 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 complex technical complexes with a set of individual gasifiers for different types 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, using a drill with a grinding head, it is brought to 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 “breakthrough” quanta, and solar panels and they spoil the collectors, be healthy. 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 it 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.

Initial screening dubious offers can be done based on 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.

A cauldron is a special dish in which it is easy to prepare dishes oriental cuisine.

But this requires special oven, which has its own pros: speed of assembly, high heating rate, relative mobility, possibility of manufacturing from improvised means.

From cons It should be noted: rapid cooling and burning, the difficulty is to find a high-quality thick-walled pipe.

Types of stoves for cauldrons

Among metal furnaces there are several types of structures:

• simple, on which you can only cook dishes in a cauldron;
• complex or multifunctional— for cooking, both a cauldron and other devices can be used, for example, a grill for frying meat or a mobile hot smoked smokehouse;
• portable;
• stationary.

The simplest The oven in question is made as follows: a cylinder is made from a pipe with an upper edge cut in the manner of petals, in which two holes.

On high 10 centimeters from the top edge under the chimney and approximately 10-15 centimeters from the bottom for the firebox. A grate is installed inside the firebox.

Another option to avoid mixing firewood with already burnt ash would be to make mesh bottom a stove on which firewood is placed, and burnt coals and ash are poured through holes in the bottom of the firebox onto the ground or a tray installed below.

For reference. Optimal size cylindrical part the design is about 800—900 mm, hole diameter for chimney — 100—110 mm, everyone chooses the height of the legs for themselves so that the cooking process is as convenient and safe as possible.

To avoid spilling firewood and coals, bottom edge it is advisable to place it at a height 100-120 mm from the bottom cylinder, and at a height of 350-400 mm do additional holes to feed the fire with oxygen.

How to make a stove from a pipe

The entire process of building a stove for a cauldron from a pipe consists of three main stages:

• Preparation materials and tools necessary to create a furnace - selection of a pipe of optimal diameter, additional elements, electrodes that are suitable for a specific type of metal.
• Creation drawing indicating the specific structural features of the stove and the dimensions of additional elements: at what height are the handles, holes, shape and height of the legs, etc.
• Assembly furnaces in accordance with the created drawing and primary firing to identify possible defects and correct them.

Important! Each stage should be given maximum attention, since all of them together work towards the final result.

Selection of materials and tools

To build a furnace you will need the following materials:

• Thick wall pipe- the thicker the walls, the better, since such metal will functionally retain heat.
• Pipe for chimney- depending on its diameter, a hole is made for the chimney in the stove body.
• Metal corners for creating design handles, legs and additional elements of the device.
• Metal plate for the bottom of the oven.

• Grate- if the project provides for its installation.

As for the tools used for construction, these include:

• Bulgarian and cutting wheels for it;
• drill and metal drills to create small-diameter holes provided for by the furnace design;
• welding machine and electrodes suitable for a specific type of metal;
• hammer;
• level;
• protective gloves, goggles and welding mask.

Advice. All materials can also be selected from those available improvised means, for example, a thick-walled pipe can be replaced gas cylinder, and make the handles from similar elements of old dishes.

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Creating a Project

At this stage it is determined whether which scheme is preferable for a specific stove, whether it will be selected for an existing cauldron or in the future it is planned to select the cauldron to match the existing stove, etc.

The design stage is responsible for creating a drawing of a specific furnace, taking into account all its features. Such a drawing shows not only dimensions, but also location of all major holes, handles and other components.

Displayed at the design stage information about creating additional elements, for example, a table for food or firewood, are produced calculations of transportation possibilities designs.

DIY assembly: photo

Assembly is the main stage in the construction of a pipe furnace. Despite its apparent simplicity, when implementing it, deviating from the drawing is extremely undesirable, as this may lead to violation of design features and subsequent malfunction of the entire structure.

The oven assembly consists of certain steps:

1. Marking pipes - all holes created in the furnace are made in strict accordance with the drawn up drawing.
2. Incision pipes and all additional elements according to the applied markings - is carried out with a grinder using circles of different diameters, so you need to remember about safety precautions and protect your eyes and hands when working with this power tool.
3. Primary assembly for testing compliance of the holes made in the pipe body with the calculations in the drawing.

Photo 1. Checking the holes cut in the pipe using a measuring tape. The dimensions must correspond to the diagram.

1. Assembly designs using welding for the final design of the oven.

Important! When carrying out all operations with metal, it is necessary to protect yourself from possible injuries using safety glasses or mask, and gloves. Before starting work, check the equipment for any malfunctions.

When assembling the furnace, the following actions:

1. Top edge pipes and everything “extra” trimmed using a grinder - all uneven parts are subject to trimming, which can subsequently cause distortion of the structure.
2. After trimming the resulting check the cylinder using a level in horizontal and vertical planes.
3. On distance 10-15 cm from the bottom cut out hole for firebox. The remaining piece of pipe should not be thrown away, as it can be used to make door to reduce the fire hazard of the furnace.

Photo 2. Attaching the door to the stove using bolts on the side of the pre-cut hole for the firebox.

1. At a distance of approximately 10 cm from the top edge pipe, a hole is cut for chimney in accordance with the diameter of the selected pipe.
2. On the sides furnace to create additional oxygen flow is done several small holes using a drill or grinder - when creating them, you should take into account that too many of them can negatively affect the strength of the structure.
3. the chimney is welded to the main cylinder. The main condition of the chimney is its location at right or obtuse angles which is achieved by connecting the chimney pipe at an angle at 45 degrees.

Photo 3. A long chimney pipe welded to an almost completed stove at an obtuse angle.

1. By using welding machine legs are mounted structures - everyone chooses their number and height, observing the basic rule: maximum stability of the resulting structure.
2. Welded into the base of the cylinder metal plate bottom, and if necessary use grate— a firewood grate is installed at the height of the lower edge of the firebox.
3. At the top of the device are attached pens.

Photo 4. You can place a cauldron on top of the finished stove, light a fire and start cooking.

After all these steps have been completed, it is advisable to carry out first heating ovens to diagnose possible deficiencies designs and their corrections. If no defects are identified, the device is covered fire resistant paint or special fireproof varnishes.

Possible difficulties

When making a stove for a cauldron from a pipe, problems may arise. various difficulties:

• Metal, used in creating the design, does not melt, but burns. This may be caused by the small thickness of the metal or the high amperage used during welding. Correction option - either reduce the current(if this is the reason), or replace metal to be more durable.

Oriental cuisine is popular in our region. Asian dishes require not only following the recipe, but also using the “right utensils” during preparation. A cauldron is a semicircular device for preparing dishes in the open air. Food cooked in a cauldron is not only tasty, but also very healthy, since nutrients are present in the food even after heat treatment.

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Kinds

If you have already purchased a cauldron, it’s time to think about choosing the main device – the stove. After all, the quality of cooking will depend on its reliability and functionality.

By design

There are two types of cauldron stoves: stationary and portable.

The latest equipment is convenient primarily for its mobility. The product can be easily moved from place to place and transported over long distances. The main difference between the portable design is its light weight, practical equipment and the presence of additional accessories.

Stationary stove– an ideal option for a summer house and cottage. It needs to be given a place in advance, since the design is massive, durable and quite heavy. In addition, this version of the product for the cauldron cannot be called budgetary, which is justified by the quantity and quality of the materials involved.

Stationary oven for a cauldron

Mobile oven for a cauldron with a pipe

By metal thickness (mobile)

Modern stoves are made of high-quality metal. Time-tested steel and cast iron will serve their owner for years of reliable operation. The materials involved are not subject to corrosion and decay due to the use of a protective coating.

The stove for the cauldron is made of metal of different thicknesses. When choosing designs, special attention should be paid to models with a wall thickness of 3 mm. The thickness of the product directly depends on:

• Strength.
• Resistance to temperature conditions.
• Operational life.
• Ease of use.

If the thickness of the material exceeds 3 mm, such products are called reinforced. Due to compaction, the service life of the product increases several times; the shape of the structure will not be affected by hot temperatures and mechanical stress.

A budget option - " simple ovens" The thickness of the steel in them is 2 mm. This type of device for a cauldron will serve the owner for no more than two seasons. This is an ideal option for that category of people who do not plan to use the stove on an ongoing basis.

Other factors

It is also important not to make a mistake with the size. If you buy a small version, you may encounter the problem of cooking in several batches. Having given preference to large models, there is an option to spend time lighting the stove for a long time. Stop at the best option.

What can you cook in it?

There are a lot of ideas for preparing dishes in a cauldron. In most cases, large cookware is purchased for preparing oriental dishes. Food cooked outdoors always comes out aromatic and incredibly tasty.

In a bowl you can cook:

• First courses (borscht, solyanka).
• Second courses. The pilaf is especially wonderful.
• Dishes with smoke.

Experts advise paying attention to the preparation of the fireplace. The taste and quality of prepared dishes depends on it. In most cases, it is installed on sturdy tripods. Correct installation will allow the flame to evenly burn the walls of the cauldron, as a result of which the food will simmer on all sides.

How to choose?

Stoves for cauldrons are presented on the market in a fairly large assortment. Due to its simple design, as well as its practicality and versatility, the stove can become an indispensable assistant in the countryside and nature.

Criterias of choice

1. The structure must be metal. You can check the strength of the product with your hands by checking it for “tactile” defects.
2. The product for cooking outdoors must be equipped with a chimney. This will ensure compliance with technical and safety standards. You can make a chimney with your own hands.
3. It is better if the product has a round shape.
4. It is better to purchase a stove with a single hole. In addition to the hole, the manufacturer must attach a set of rings adjusted to the diameter of the cauldron.
5. The presence of a stand that will allow the dishes to be immersed 2/3 of the hearth mouth.
6. The presence of a door is a must. It would be good if the component had a heat-resistant handle.

Model examples

By purchasing a ready-made metal or cast iron stove, you deprive yourself of unnecessary hassles. The brick analogue cannot be transported or taken with you on trips. In addition, you can make a stove for a cauldron with a pipe with your own hands; its basis can be a large cast-iron pan.

Where is the best place to install?

If you are the proud owner of a structure for outdoor cooking, you should find out where it is best to install the product.

1. It is better if the device is at least 10-20 meters away from a residential building. To prevent smoke from entering the living space, it is better to protect the product from it.
2. The stove should not be located near trees or flower beds.
3. Protect the stove from wooden structures.

Installation of the stove does not involve laying a foundation, since the product is installed on special legs. If the model does not provide for the presence of the presented components, you can lay a foundation on the territory.

For obvious reasons, people have lost the culture and skills of using the stove. Improper operation and incorrect handling of the unit in most cases are the cause of premature failure of the cooking device.

When operating the oven:

• Do not forget to clean it from burning in a timely manner.
• Check the functionality of the chimney from time to time.
• Try to keep the temperature at the same level.
• Install in places where the product will not come into contact with moisture.

Do not forget that lighting a stove requires its owner to follow certain rules. Heating should be done in several stacks spaced apart in time, the door is closed, and after 10-20 minutes the remaining amount of solid fuel is added. The top door can be left slightly open.

Conclusion

So, a stove for a cauldron (no matter with or without a chimney) is an indispensable assistant in the country and during outdoor recreation. When choosing a product Special attention attention should be paid to the material from which the structure is made, its weight and features of use. What could be better than food cooked outdoors? People tend to try something new. So the original way of processing food has come to our region.