Outdoor Cooking Space - Inspiration?

Ozzie_Isaac

So I am getting serious about building an outdoor kitchen.  95% of the cooking happens outside and I would like a more efficient workable space.  I am really struggling with inspiration though.  Would you all mind posting some pics of your spaces?  Maybe even a few comments on what works well and what you would change?

Here is my current disaster of a setup (basically where I sat everything during our move, was supposed to be temporary over a year ago).  I plan to add a pizza oven and santa maria grill too.

sumoconnell

From a few weeks back when it snowed in Austin. 

We had it “faced” with limestone, not just the top. Also, I put in a cooler on the left with a drain instead of an outdoor fridge. The fridges don’t last in Texas, and we wouldn’t use it much anyway. I think I’ve used the cooler once. Anyway, lots of storage, and gives a little shade. The other direction is the house with a small covered patio, there is a tv under there. 

TEXASBGE2018

Mines not much to look at. It is all under the back patio. I enjoy having it all in one area. I have a tv up on the wall to the right and a mini fridge will soon be installed outside. My big thing was having plenty of countertop space.

Thatgrimguy

Here is a nice collection of setups. I sure miss living at the house that was pictured here but my VRBO renters sure love it!!!

https://eggheadforum.com/discussion/1168392/show-us-your-cookin-spot/p1

Ozzie_Isaac

Thatgrimguy said:

Here is a nice collection of setups. I sure miss living at the house that was pictured here but my VRBO renters sure love it!!!

https://eggheadforum.com/discussion/1168392/show-us-your-cookin-spot/p1

Thank you!

Legume

I thought you were leaving AZ?

Ozzie_Isaac

Legume said:

I thought you were leaving AZ?

We are always looking, but can't stop living where you are.  Plus we just bought some more land so most likely will be in the current house for a while yet.

But to your point, right opportunity in the right place and we would move.

jdMyers

Hope it helps
At the previous house maybe 12 years ago,  I had a what i thought was a nice regular grill and an egg.  I built a wooden deck with wood tables built around the grill and the egg on a nest.  Thought it was considered nice.  Then I saw this built in setup at a house.  Thought the concept was nice.  The ideas were good but just not my style. Liked the idea of a firepit, pizza oven, built  in grill and the egg.  Sorta recombined it all.  Wrote everything down.  Drawings, notes, brainstorms everything.  

So the wood deck from years ago.


Then the house that started my thoughts



What I combined and ended up with.



My sketch for patio



My photoshop mock up to try and see it first 



The finished product. My advice.  Think of everything you want backwards.  Sound system, speakers, speaker wires, electric, radio location, access, gas lines, how they will run, point of entry into the home for every wire.  Weight, access to areas 6.months later,  outlets, lighting, yard lighting, mowing the grass, walk path, neighbors, repairs, then write it down to see every part.  I opened my main trench 4 times due to lack of planning.  When its gas and electric it sucks.
Hope it can help you

nolaegghead

Ozzie_Isaac said:

So I am getting serious about building an outdoor kitchen.  95% of the cooking happens outside and I would like a more efficient workable space.  I am really struggling with inspiration though.  Would you all mind posting some pics of your spaces?  Maybe even a few comments on what works well and what you would change?

Here is my current disaster of a setup (basically where I sat everything during our move, was supposed to be temporary over a year ago).  I plan to add a pizza oven and santa maria grill too.

Yeah man....you definitely need to invest in that area.

I like your cat...what kind is it?

Ozzie_Isaac

nolaegghead said:

Ozzie_Isaac said:

So I am getting serious about building an outdoor kitchen.  95% of the cooking happens outside and I would like a more efficient workable space.  I am really struggling with inspiration though.  Would you all mind posting some pics of your spaces?  Maybe even a few comments on what works well and what you would change?

Here is my current disaster of a setup (basically where I sat everything during our move, was supposed to be temporary over a year ago).  I plan to add a pizza oven and santa maria grill too.

Yeah man....you definitely need to invest in that area.

I like your cat...what kind is it?

Haha, that is my Australian Shepherd puppy.  He is the most mischievous puppy I have ever had.  Giving me a run for my money.

Ozzie_Isaac

@jdMyers thank you!!  That is exactly what I needed.  How do you like your Forno pizza oven?  That is definitely in my plans.  I am eyeing the Alpa 4 Pizze.

jdMyers

I have the alpha 4 pizza.  I tried ooni, and rockbox sized ovens.  Went to alot of demos etc.  My mind was originally set on a Portuguese brick oven because they hold heat so well.  They require so much maintenance over time, surface cracks etc.  Then I decided on a Forno Venetzia Bellagio 500, even built the station for its size, and used angle iron across the span for the possible weight.  No one had it in stock.  I was sorta pissed didnt want to wait 3 months to get it.  I settled for the 4 pizze with attitude.  But honestly, not that much size difference.  Hell at full speed I can not maintain 4 pizzas in the oven at a time.  They average 2 min a pie.  So now im tickled to death with it.  Definitely recommend it.  Fits two dutch ovens with ease for other cooking.  A Tuscany grill for steaks etc, and plenty of room for breads.  No looking back.  Laughed at myself after i got it

jdMyers

Also i went thru more than average to think ahead and still redug my trench multiple times.  Re strung lines thru pvc.  Arrgg.  So if i can assist, i would be happy to guide or suggest.  So many folks offered me their 2 cents, most were not positive.  No one seemed to wanted to answer questions but more rather wanted me to hire them.  I get it.  So i promised to give back so no one had to go thri the headaches i learned.  The folks on this site gave so much valuable info it was amaizing.  So if i can help.  Ask away

Ozzie_Isaac

@jdMyers I was concerned about the opening size, but if you can fit two Dutch Ovens that answers my questions.  I suspect most of its use will be for non-pizza items.  Did you get 36" tools or 48" tools?

By the way, your setup is awesome!

jdMyers

Another great question.  So.  I purposely made the oven height higher than the rest of the counter height.  Mainly so i didnt have to bend down and over to look inside.  Thats been a plus.  Get the longer tools.  Gi metalz in Illinois or indiana have great stuff.  The 8 inch peel for turning and rotating has a sliding handle which is great.  However i got the shorter one.  And when reaching into the back of the oven my nuckles end up to close to the heat.  4 pizze, and 47 inch dont mesh well.  

Ozzie_Isaac

jdMyers said:

Also i went thru more than average to think ahead and still redug my trench multiple times.  Re strung lines thru pvc.  Arrgg.  So if i can assist, i would be happy to guide or suggest.  So many folks offered me their 2 cents, most were not positive.  No one seemed to wanted to answer questions but more rather wanted me to hire them.  I get it.  So i promised to give back so no one had to go thri the headaches i learned.  The folks on this site gave so much valuable info it was amaizing.  So if i can help.  Ask away

I will definitely take you up on that when I get a bit further along.  Still in conceptual stage.  I plan on my eggs, a griddle, and the Alpha.  I never thought about speakers, but now you mention it, that is a great idea.  I am on propane, so running has lines out isn't a major savings for me.  Will probably just use a 20lb bottle.  Still debating water, but adding that would require a drain and would be very difficult.

jdMyers

Short handled wooden peel works great for loading.  Nothing fancy.  Metal ones with holes are a pain.  (Far left) right length.  Wood solid is my goto.  Longest one is a wood turner ash mover.  Honestly not needed if you get the alpha stainless wood holder that raises the wood off the brick.  Get the one for the 4 pizze.  The shovel i have to cut the handle down shorter.  Cheap shovel works fine.  Not shoveling hot ash.  Brass brush with removable bristle head a must.  And replaceable brush.  Hope it helps.  But they are longer almost 59 inch i think.

jdMyers

But definitely longer than 47 on the 8 inch.

jdMyers

Ref sink and drain.  Im in ohio.  We get neg temps.  It would require winterizing the lines and too much headache for me.  As well asmlost counter space for pizze making

jdMyers

jdMyers

Size ref

jdMyers

jdMyers

Hope that helps ref spacing

Ozzie_Isaac

jdMyers said:

Hope that helps ref spacing

Definetely does.  The size looks great, and I really like how you raised the oven up.  That was a great move.  And all the prep area is super nice.

CornfedMA

@jdMyers did you pitch your countertops toward the front or back slightly for water runoff? Or did you keep them level and just deal with rain/snow water when you have to?

RRP

Ozzie_Isaac said:

Legume said:

I thought you were leaving AZ?

But to your point, right opportunity in the right place and we would move.

I hear the big yellow tractor company is looking for engineers with YOUR experience! Don't you REALLY want to move back to the "land of Lincoln" where political corruption NEVER stops??? 

Hey...maybe that would even entice your dad to move back as well! After all, how much kite-flying can one old f*rt do after getting out of his high-rise Jeep without falling on his butt? 

jdMyers

Ref the pitch.  My patio itself is 19 - 20 feet from the house outward with a total of a 3 inch drop or pitch.   So the first layer of stone all the way around were layed on mortor to be perfectly level in all directions.  Pain.  The 2nd and 3rd row weight on wet mortor caused some grief but had to do it to maintain level.  The mortor was "fingered" out around the edge sonit would be about 1 inch recessed when dry.  That allowed me to do a wet mix of color adhesive to make a grout line all the way around to make it clean.  Prior to laying the brick and mortor i sprayed excessive soapy water to watch the flow.  Once i figured out the main exit points of soap off the slope thats were I made exit weap holes in the stone for drains.  A must have.  Theres maybe 6.  Also i made the concrete expansion cut lines a little thicker the last foot off the edge under the stone work to run any wires inside if i forgot any.  

jdMyers

Mortor visible and drains.  Used tubled stone so it would blend better

jdMyers

After with cement colored grout

jdMyers

jdMyers

Think about dunage racks inside any space  that will store or stack anything to keep water off of it.  I powder coated these black to disappear inside.  Hide welds.  If this helps.  Allows water to drain.