3 quick questions...

Bossfan01 · 1 Apr 2009

Hi All
I'm building an brick BBQ. Can somebody please tell me ....
1. What is the ratio for a mortar mix ?
2. Should I use any additives to aid longevity as it's exposed to the weather ?
3. How much soft sand/cement do I need to order lay 270(ish) common house bricks. My local supplier sells the soft sand in 40kg bags.

Roll on summer !!!

Thanks

noseall · 1 Apr 2009

Buy 8 x 40kg bags of building sand and 3 x 25kg bags of cement.

Mix the muck at a good 5:1, with a tiny splash of fairy... er... plasticiser.

advancemaintenance1 · 1 Apr 2009

I AGREE WITH THAT WHOLE HEARTEDLY ESPECIALLY THE FAIRY PLASTICISER LOL

noseall · 1 Apr 2009

advancemaintenance1 said:
I AGREE WITH THAT WHOLE HEARTEDLY ESPECIALLY THE FAIRY PLASTICISER LOL

What about knocking that caps lock key off too.

Bossfan01 · 1 Apr 2009

Thanks all. One last question. Might sound stoopid but what are the dimensions of a brick or does it vary from type to type. Just measured one from my wall at home and they're 60x100x180mm but the sample I bought is 60x100x210mm???
Thanks

stuart45 · 1 Apr 2009

The standard metric size is 65mm x 102.5mm by 215mm. Some will vary slightly in size. You can still obtain imperial sized bricks. The one you measured may have been a cut brick. Metric was introduced in 1974. Before that the size was 2 5/8 x 4 1/8 x 8 5/8 inches which came out in 1965. Before that there wasn't one standard size, although bricks have been around the same for hundreds of years.

^woody^ · 1 Apr 2009

Brick size is a bit irrelevant for a BBQ

Either set the walls out first, allowing 10mm joints to work whole bricks, or to the nearest half brick.

Or if you have pre-formed grills to fit, you will have to work to those sizes

If using metric bricks, you may want to mark a stick with lines 75mm apart, and when held vertically (from a single point), lay each course to the line before leveling the course around. This will keep the horizontal joints even

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3 quick questions...

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