The tendency is to build too large an outdoor fireplace. Where only
a little cooking is to be done occasionally in a small yard or at a
picnic, several concrete blocks or stones set on the ground about 12
to 16 inches apart will serve. The shelf of an old refrigerator may be
used for a grille. If permanence is desired, the walls should be laid in
cement mortar and the fireplace should have a suitable foundation and a
permanent grille. An end wall is recommended to prevent embers from being
scattered by drafts blowing between the side walls. Smoke annoyance while
cooking is lessened by making the fireplace long enough to permit a short
chimney (fig. 40).
[Illustration: Figure 41.--An outdoor fireplace built back of an inside
fireplace and opening onto a paved terrace provides comfort in early
fall.]
A circle of stones laid loosely on the surface, larger stones set partly
into the ground, or carefully laid masonry walls on a stable foundation
may be used for campfires and small barbecue parties. A cast-iron pot
with a lid can be buried in the ashes for baking. Pipe supports for pots
and pans built into the masonry are a convenience; they can be homemade
or purchased. Spits for roasting can be improvised or bought.
Fireplaces opening onto an enclosed porch or paved terrace, are often
built as an integral part of the house chimney (fig. 41). The corner of
boundary walls permits effective treatment. Such fireplaces should meet
the regulations of local fire authorities and be built with the same care
and be subject to the same rules as inside fireplaces.