6 bricks wide, 5 deep Front: 12 bricks high x 2 bricks wide. Back; 15 bricks high x 2 thick. 6 iron rods each 36".

Lay bricks on ground in rectangle, allowing 1/4" spaces between each. Mark with stakes and cord. Remove bricks. No excavation needed.

Make wood form of 3" planks held together with stakes. Filiform with 1-2-5 mix; level off. Two days later remove form and start laying bricks.The 4 grate rods are set between the 2nd and 3rd courses; the 6 cooking rods between 11th and 12 th courses. Let work dry at least one week before using.

Bricks must be buttered for walls, too. The first course of bricks has been laid directly on the foundation. A layer of cement is thrown on top of the first three or four bricks of the first course. The mortar is spread, the first brick (a half one) of the second course is set in position and given a tap with the trowel to cushion it firmly. Butter the end of the next brick, set it down about a half inch away and shove it over. The row behind is worked along simultaneously but those bricks require two buttering points — along the side which joins the front row and along one end as well.

As the bricks are placed in position, each one should be tapped with the trowel to secure a perfect adhesion to the mortar underneath it. Naturally, some of the cement will be squeezed out of the seams on the front and the back of the wall. Cut any excess off with the side of the trowel to avoid its drying and leaving particles of concrete on the bricks.

While the expert mason may depend upon his eye and hand to get an even upright face to the wall, the beginner had better make sure that all the bricks are properly lined up. This is done by using a piece of cord for a plumb line. Both ends of the cord are weighted and hung over the wall. The face of the bricks must just touch the plumb line from the foundation right to the top.

When the wall is finished, the barbecue, shown on page 35, will seem like child's play to your expert hands.