Outdoor kitchen in Texas

[texman]

Re: Outdoor kitchen in Texas

Cool. Let me know what I need to do.

[billwil]

Re: Outdoor kitchen in Texas

Flooring material for outdoor kitchen?
When you apply a flooring veneer(flagstone, tile, slate, etc.) to the outdoor slab, how do you prevent freezing damage? Even sealed and waterproofed it seems like water from melting ice and snow would work its way into the layer between the stones and underneath into the bonding material and cause cracking and spawling. I have seen it done, but what is the trick?
Tracy

Live somewhere warm.

I know...helpful, right?

[Jimney]

Re: Outdoor kitchen in Texas

I'd love to see that!!! A concrete counter/bar.

[texman]

Re: Outdoor kitchen in Texas

Pergola questions:
What is the recommended spacing and size of field pieces? (12" apart, and 2x8, 2x6?) I am thinking 2x8, 12" on center.
What spacing for the final top of the pergola? I am planning to use 2x2 perpendicular to the 2x8 and thinking 6" apart.
I know it is a function of the span and amount of shade desired. I am mainly concerned with what works aesthetically? What looks good?
Planning on Red cedar.
Thanks
Tracy

[texman]

Re: Outdoor kitchen in Texas

To answer my ?: There is no standard for spacing, just preference. The normal is 16" on center for the joists in sizes starting at 2x6 and up. The top and final layer is normally either 2x2 or 2x4 or lattice. Red Cedar or Redwood. That comes from a couple of lumber yards that i have talked with and the prefab pergolas.

I am thinking 2x8x18' for my "joists" resting on a 4x6x12' that sets on 6x6 that set on top of my brick pillars surrounding the courtyard. 16" on center for the 2x8 and 6" on the 2x2.

[texman]

Still cookin' in Texas! Just an update since it has been over four years. I guess it did a good job on the wfo and kitchen. i have had no problems other that small crack in oven that i filled. Everything else is AOK i am happy to report, even the pizza.

[mrchipster]

Great to see updated photos of the durability of your oven and no smoke staining out the front, it seems to be breathing properly.

Chip

[texman]

Thanks Chip, Good to see you are still truckin' here too. The draw is good. Just start the fire at the front and push it back once the chimney is warm. Heat retention is very good IMO, days of cooking.