portable gas bbq grill DESIGN NOTEBOOK; Barbecue Pits for Those With Money to Burn

Donna PAULAUG.1998 of the smoke into their eyes-This is only part of the appeal.Someone used to cook on the open fire in the cave.After a while, the backyard grill appeared in 1950s, and a huge building was carved into the landscape with bricks or stones.In their 60 s, more mobile chefs, or those who don't have a backyard, swear with their portable hibachis and the Weber kettle grill.Then 80 and portable gas.The grill turns summer cooking into something romantic, such as lighting up the scope of the kitchen.And now?After 20 years of development, the American economy has returned to the backyard barbecue.Fire-Hungry homeowners who want to keep up with the Dow are moving beyond the rusty iron rack to a new generation of buildingsins.They want fish baskets, Wood.A pizza and bread oven, a smoker and a barbecue shop are included.They may even want a fire pit for designers.This is because the experience of cooking on wood or charcoal is powerful.Barrie Kavasch said: "The mixture of perfume and air, the unique quality of smoke and the fragrance of charcoal are very healing and purifying, A Native American food historian insists fire is "emotionally magnetic "."Whether it's in the original oven, in a hole in the ground, or in a place where it's rooted --in-The popular stone hand-made outdoor command post is actually booming.Steven regellan, author of the barbecue!Bible (worker, 1998) said he thought the "grill man" that swept the country was on highScience and Technology Life for people."Barbecue is eternal," he said .""It attracts the original desire for fire --cooked food."The advertisement of Volkswagen Hamilton.In a seaside town north of Boston, a tall stone fireplace has a shiny stainless steel fireplace.Steel Grill and Deluxe Grill.Its owner, Frank McClelland, a chef in Boston, lives in a new house built a year ago, along with an outdoor fireplace."I want to experience the great fun of cooking outside during the months of spring, summer and fall," he said.McClellan said.Martin Grill and grill owner Frank Martin advertising in ProvidenceI.Recently made a fish basket for Mr.McClellan is a frequent visitor to Serie.Mr.Demand for expensive outdoor cooking areas is increasing, Martin said, and his outdoor oven has grown from 20% five years ago to 5%.Alice Rose is a food historian who teaches history cooking courses in Smithtown, New York.Y.In 20 years, this change has been noted about two years ago."All of a sudden, there was a strong interest in building brick ovens and learning how to bake and cook in them ."Ross said.Her request was so great that she added a course on the subject.When Mr.McClellan and his family moved from the apartment above his Boston restaurant L'Espalier to Hamilton, where he hired Peter Giordano, who called himself muratore.(The word is Italian to Mason.) Mr.Zodannu, born in Sicily Palermo, began building with stone since he was 14.Now he's 53 and his son Peter.26 years old, built a fireplace for Mr.This is an update to the traditional design.The fireplace is mainly made of local stones.The stone chimney and grill area are built on a brick base;The counter and grill are at a standard height of 36 inch.High-Premium Iron point brick for $1.Standard bricks are 35 cents each and 40 cents each.The top of the chimney is made of the same green slate as the surrounding terrace, and the food preparation area is also made of green slate.Although the design is simple and timeless, it includes modern modifications, especially inside the fireplace.The masons used cement blocks instead of solid stones."If we were to build this in an ancient way, we would have 12-to 16-"There is an inch of solid wall on both sides," Peter Giordano Sr.said.Instead, they think the stone finish on the cement block will be more effective and cheaper.However, the price of the fireplace is still $35 per square foot, or about $5,000.Worth it, Mr.McClellan said."I like to relax my hair when I cook at home," he said ."."When the weather is cool, the idea of coming out here to bake games or meat is fantastic."In Austin, Texas.In June, Mark Chandler bought a house four years ago and found a shabby outdoor fireplace connected by more things than Ivy.They hired a local landscape design and construction company, the garden, to recreate and decorate an outdoor cooking area built 70 years ago.Inspired by traditional Italian stone technology, Bill Bauer, the garden's architectural designer, created a new oven, entertainment area, grill and terrace.He said his focus was on using stones the way they should be used."There is nothing special here," he said .""We used the simplest materials: limestone, galvanized metal and pea gravel.This is actually about how it is executed."Using white Texas lime stones 24 by 12 by 6 inch, SirBauer made the walls of the oven tower 12 inch thick."Stones should have been heavy, big and able to support themselves," he said .".Stones are often used as finishes in today's world.In our building, all our stones are loaded.bearing walls.When the stone of the quarry arrives, it is a rough rectangle;The Masons rework each piece by hand to ensure the corners are clear and straight.The limestone block on the original terrace of The Chandel House was pushed up by the roots.The Masons can recycle the blocks of the new platform;The pea gravel is used to fill the place where the roots invade.$2,500 WoodScones oven selected from terra, Italy-cotta sections.Even though they are closely integratedBauer asked the stonemason to completely seal the oven with a layer of cement.The tower built in the oven sits in the garden of Tuscany and looks like a fool.It is 10 feet high and has a standSeam metal roof.Ivy climbed up its walls and the whole thing looked like it had been in this place for years.The terrace covers an area of 30 feet square meters, including barbecue grills, lockers, and galvanized metal tables that do not rust, along the 19-foot-Long limestone wallThe cabinet door is made of teak and wire mesh.The total cost is about $38,000.When Donald and Virginia Thorne are renovating a 60foot-Long terrace at the back of their home in Mass Farms."It seems to need a fireplace," said the lady.Sohn said.Her idea is completely different from what her architect, John pear, drew for her.Mr.Pears born in South Africa show a mix of several different fireplaces he has seen in Africa.The ads, he said, are "not structured, especially in Malawi "."They dug a pit on the ground.Here, the sunken terrace that already exists becomes a pit.Surrounded by stone walls, seats are available.It was the circle around a fire that inspired him.Pears."In this event, everyone looked inward and people cooked together," he explained .".Finally, in order to adapt to the American way of life, he adapted the concept of an African.Fireplace by 48-An inch round drum, constructed of bricks recovered from the chimney of a nearby carriage house.Firewood is stored on a blue stone cap on the drum.The fire box is a cone-shaped steel structure with fire.This is a 42-Rotating steel frame in inches.The grill is gently spiraling up and down, so when hot, the food can be raised, and when the fire cools, the food can be lowered.Mr.Pear also designed a round steel frame at the counter height to store tools, plates and drinks.Custom Manufacturing increases costs.Due to the architect's design fee, the price of the sohns grill is close to $15,000.But this is an instant success."Our first party was on October, and the atmosphere was lively at night ."Sohn said.As the evening approached, the crowd sat around the wall around the fireplace."Whether it's a fire pit, a pizza oven or a fish basket placed on a fireplace, these new accessories attract fans of outdoor entertainment."If you cook your very chic buffalo burger on a very chic outdoor grill," she said ."Food historian Kavasch says the taste is really good.The outdoor oven is usually dome.Shape and heat 600 to 700 degrees.The wood is lit inside and the coal is raked out.Bake directly on the oven floor."The right size when building an oven is crucial," said Frank Martin, owner of Martin's Grill and grill.I."The height of the door should not exceed 65% of the height of the top of the oven.The outdoor oven starts at $5,000.Their sources include Mr.Martin Company, Tel: (401) 724-1491;Peter zodano of Gloucester mass, (508) 283-2793 and garden in Austin, Texas., (512) 467-9934.We are constantly improving the quality of text archives.Please send feedback, error reports, and suggestions to archid_feedback @ nytimes.com.A version of this article was printed on page 8 of the National edition Fadden on August 13, 1998, with the title: design notebook;The barbecue grill of those who have money to burn.