Fiber-reinforced concrete mix Mortar mix A trowel A hammer Bricks (including some solid bricks) A mason’s line or level Chalk Gravel mix 4 inches (100 mm) lengths of steel rebar A metal grill surface
Keeping the grill area away from your house will also help prevent smoke from blowing in and bothering anyone.
Let the concrete dry thoroughly before continuing. This will take 3 to 5 days, typically.
The interior of the grill will need to be just a little bigger than the grill surface that you bought. You can used stretched out mason’s line or a yardstick to make sure the lines you draw are straight.
You can use concrete blocks instead of bricks, if you wish. You will probably lay fewer courses, since standard blocks are taller than bricks.
Use bonding cement (prepared to package instructions) rather than mortar if you are making a grill from concrete blocks.
To build up each course, smear a layer of mortar (about the thickness of your finger) on top of the bricks on the ground. Lay new bricks on top of the mortar so that they overlap the old ones and create an interlocking pattern. Repeat. If you are using concrete blocks, you only need to build up two or three courses at this point.
Wait for the mortar to dry before moving on to the next steps.
Use a level to check and make sure each course of bricks is level as you lay it. Alternatively, you can lay one course of bricks sideways to provide a support surface for the charcoal pan.
If you decide to add this layer, just start laying courses of bricks directly around the perimeter of the grill. Keep building up courses of bricks several rows above the top of the center grill area. Make sure to leave the front side open.
Make sure to use only food-grade metal for your grill surface and charcoal pan. Do not use any metal that has been painted or in contact with petroleum or any chemicals.
