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Outdoor kitchen in very early design: what equipment to get? - Forno Bravo Forum: The Wood-Fired Oven Community

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  • Outdoor kitchen in very early design: what equipment to get?

    I知 just in early design phase and I知 having a hard time specing out equipment. I figure a number of you went through similar thought processes, so I wanted to get any input available. First of all, I definitely want a WFO. My family and I have a pretty good pizza night tradition going and it痴 already super annoying cycling pizzas on and off a baking steel 1 at a time in the oven. So I know I want at least a 2-3 personal size pie capacity wfo. I also love to bbq/smoke/grill over charcoal, so I知 thinking a ceramic cooker (bge, primo, or kamodo kamado if I知 lucky). I also like to be able to have a quick grilled meal, so I知 thinking a gas grill for those weeknights when I don稚 have the time to get the charcoal fired up, or to cook stuff over high heat while smoking something in the ceramic cooker. If I知 going to all the trouble of building a full service outdoor kitchen, I壇 wanna be able to do breakfast, so an evo flattop (not that a plancha is limited to breakfast) or something like that would be great. Then maybe a side burner. By the time I finish this design exercise, I feel like I値l have an equipment showroom in my back yard. Has anyone out there gone through a similar exercise? Where壇 you end up?

  • #2
    I for sure felt this way. All these piece take up a lot of room and if you have the space for it that's great but also good equipment costs a pretty penny. I ended up setting my self up with a wfo, gas grill, 9' fireplace, and an outdoor refrigerator. I was thinking of some sort of smoker to build in or green egg but didn't go that route wish I did. Side burner to me was a waste unless youth putting in one that has a ton of btus..I found them from a few hundred to just under a $2000 but that one was for a 60,000 btu side burner. You get what you pay for so do your research on each product. I must have looked at 30-40 different gas grills and found out what the differences where. I just did what I thought was practical for me and what I used the most and took it from there. Have fun!
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    • #3
      I may not be able to help you very much on your decision. But, you mentioned "charcoal". Charcoal "briquettes) are not a natural cooking medium. And, yes they do take a little time to get them ready for a steak. If you haven't already checked out "lump" charcoal. It is a natural cooking medium, very quick to fire, leaves no after taiste, and is also a byproduct of WFO cooking. It is what is used in the expensive ceramic kamado like ovens available today. "Lump" charcoal is very good choice for any wood or charcoal grill imo. Try it in a cheap charcoal grill or habachi a couple of times before you make the big purchase. Don't use charcoal starter fluid. Use a natural starter medium and a charcoal chimney.
      joe watson

      "A year from now, you will wish that you had started today "

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      • #4
        I am thinking that if i do another outdoor kitchen i want to do a Santa Maria style grill to handle the grilling/ smoking. And plenty of prep space. And i will keep my gas grill for thoes quick dinners.

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        • #5
          I built mine over last 18 months. Selecting equipment was a challenge for sure. I found it helpful to ID the type of equipment I wanted first without getting into the nitty gritty of brand etc. My first step was to build a two tier patio for kitchen and fire pit. That was a couple years ago. The kitchen built has 42 WFO, larger 22 komando style grill smoker, gas grill (about 40), side burner, 14 foot serving bar with insulated dry sink built into Glas reinforced concrete countertop, two under counter storage doors on either side of a built in Komodo grill space, 30 inch tool drawer below the gas grill, two door storage area below dry sink, 3 drawer storage built into serving bar and an under counter storage space for a rolling service cart. I purchased all equipment but WFO which I built last summer. Holding off let me finalize layout specs for cabinet bases I built from metal stud and track skinned with durock, glass reinforced browncoat and stucco. I use Komando for most small smoking jobs. I will be able to get smoke into WFO with little difficulty if needed for big jobs. My dry sink came out nice, it doubles as a beer / wine/ water chilled and accommodates 3 half 4 steam table trays with covers to serve chilled foods. I opted not to do a refrigerator, the dry sink has been great when packed with ice. It has a drain into the flower bed behind it.

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