Before you decide on the features of your outdoor cooking area, there’s a few things to consider.
First, the proximity to the “indoor” kitchen. Unless you’re planning a complete outdoor kitchen with duplicates of everything in your indoor kitchen, you’re going to be running in and out getting stuff.
Next, think about the position of the cooking area in relation to the rest of the outdoor living space.
Ideally you’d like to be somewhat near the table and chairs or the main “eating area”. This is not critical, so if you’ve exhausted all possible layouts, go with what works best.
Also, provide enough space in and around the cook area for a few people to hang-out and keep the cook company.
Your selection of features and components must be established before construction. Each will have its own specifications, utility connections and structural requirements for installation.
Our bluestone barbecue will accommodate a grill with storage cabinet, 2 cook-top burners and a refrigerator.
All these items were selected and on-site for the mason, plumber and electrician to reference during construction.
Plan, plan, plan. I know I sound like a broken record, but don’t just think about things you want today, but also about things you may want down the line.
Odds are good there are facilities you can build into your work today that will help for your future plans.
The PVC conduit pipe you see in the first picture is running through our barbecue construction to accommodate future wires for audio on the other side of the patio.
Here’s the previous post on this project. And here’s the next.
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Landscapes are complex, and shortcomings anywhere in the process can affect the project… and your peace of mind.
My approach is process-oriented. I break things down from planning to implementation — and make sure everyone is kept informed.
My goal is to alleviate concerns such as design decisions, costs, workmanship and material quality. I want folks to stress less and actually enjoy the process.
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