new outdoor kitchen...

it ain't here yet, but gonna bite the bullet and buy one of them wood lawn sheds and have it set up on my lower deck. think'in size of 8x16 or 10x18. my lower deck is 16x16. it'll house the freezer, flat top grill, shelving for all the old ladys….oooops….I mean the loving wifes holiday stuff she puts up outside, and winter storage for lawn cushions and stuff. trying to decide if I should insulate it or not? I have a Quonset fabric shelter there now, it's only about 6x10. it sure is nice to sit in when the wind is blowing and i'm waiting for the dogs to gits done sniffing and pooping each outing. any of ya'll have your grills inside anything for grilling out of the weather? i'm sure some use your garages. I ain;t gots one of them.

if'n I grill...i'll do that outside cuz of all the smoke. the flat top don't smoke when cooking. and the smoker will also be outside, but out of the wind. plus I can keep my spices and other cooking goodies out there prolly ina cupboard. along with my cast iron stuff and can hang my tools up that I use. right now everything is in a plastic container that is a pain. it sucks that all them sheds have the roofs draining the rain water right above the door. guess i'll hafta fab a rain gutter. I asked the dealer to make the roof slat the other way and he refuses to ask the manuf. PffffT!

And cut a hole in the wall for AC, plumb in a sink and stool, wire up the place, heat tape the water lines, add electric heat. Then all ya need is a new TV, a new recliner, a fridge, a cot and call her a day.

Build a short piece of roof over the door....I'd have to see it, but it can be done.
Why don't YOU go to the manufacturer and ask questions.  I do that all the time.  If I don't get the answer I want, or don't like the answer I do get, I go to the higher up and it usually comes back with; "That's a great idea, and it makes a lot of sense."  Sometimes I get some perks with those type of things too.
You gotta take the bull by the horn.  Some of these managers are scared to death of losing their jobs.

that's what I do outside in summer, it does help keep the house cooler in the summer, and if'n i'm outta the wind in the winter, the grill kinda warms the tent we have out there now, but the smoke gits to me. if'n I puts one of them sheds out there...i'll use the flat top grill, it don't smoke when grilling on it. we can cook our steaks and other meat in the house, helps with heating too, but that grilled flavor just isn't there!

it was our charring grill, good thing it didn't get my new flat top grill, that one was sitting about 2 ft from where the limb fell...I would have been a tad bit upset if that one got it.

Here's my outdoor mud stove:
mudstovewhole by vwfatmobile, on Flickr

It's made of clay, sand and some straw,.. called cob.
 Works great for summer canning.
 Fire goes near the door, fry pan for sauteing mushrooms, garlic and onions.
 The second pot is for all the rest of the ingredients.
 3rd pot is for canning.
 The fire can be pushed back under the pot that is getting used.
 Chimney is a propane water heater that's plumbed to outdoor kitchen sink.
 And to the house so I can take a hot shower after a long hot days canning.
 It's called a Lorena stove but most of them don't look like mine.

that's pretty cool Craig...did you take pics as you were building it? if so...we wanna see them! I've got one of them can cookers that I haven't used yet. and yes on what Chaz says!

That little fatty likes to photobomb.
Here's a link to a post with some mudstove info on it:
https://www.vwdieselparts.com/forum/viewtopic.php?f=20&t=10974

 This is a mud stove/oven with more build pics:
https://www.vwdieselparts.com/forum/viewtopic.php?f=20&t=11982

 They both have a base made of large pieces of  urbanite. 2 layers.
Then a tub of urbanite filled with clay, sand and rocks directly under the fire.
Cob-coated clay bricks make the firebox walls.
 Metal bars span the top to support it while it drys.
 Barrel stove doors work great, still bolted to the top of the barrel.
  Lift a pot off the top and you can see that the flames are in direct contact with the bottom of the pot.
 Because of the mass it takes awhile to heat up,
 but once it does you can put a roast and some vegys in the canner
 and come back 3 hours later to a good meal.

 Improvements?
I used to think each hole should fit the special pot for it,..
 because that's how everyone else did it.
 Made the holes deep.
 Now I try to make the top almost flat with the pot sitting on top and holes that will work with several pots or a wok.
 I'll be using more layers of brick to make the sides higher,
 the taller firebox provides more room for the hoe to get in there to move wood and remove ashes.
 Might put a rocket stove under the skillet hole on the next one.
So it heats up faster or if I just want to use the skillet.
 The final coat is sifted sand and clay, with a cup or 2 of hydrated lime
 per 5 gallon bucket,.. 3/4 full.
 Linseed oil seems to seal it up and protect it from the weather better than some of the other things I've tried.
 


Edited by wide - 29 Jan 2019 at 10:58pm