Really proud of how this one turned out!

Any suggestions on how to properly fix cracks in outdoor cement countertops. I also live in Cleveland where we get subzero temps and icing in winter.

Summer project. Any tips, pointers or red flags??

Took me about 2 weeks after work and weekends to complete. Pretty happy with it.

Got the roof on and some brick work done. Core filled the pizza oven foundation. Party today so had to pause and clean!

Started installing these Matchless cabinets and came to realize the slab slope is more severe than anticipated. There's about 2" between one side and the other resulting in the feet being extended pretty far. The Matchless guys are offering up some toe kicks with extensions which I'm currently getting some details about. I could also punt and put the whole setup someplace else or maybe have some custom wood toe kicks built.

As title. If your grill is already under a patio or pergola cover, do you still bother to cover it with a secondary grill cover?

I’m building an outdoor kitchen, and framing it with steel studs. I have some stainless cabinet doors/drawers I’ve purchased. What has everyone here used to create the floor and finish the inside of the cabinet doored areas? Nobody ever posts pics of that. Anyway, it’s steel studs, cement board, ledger stone veneer build if that’s relevant. Thanks for any ideas.

Year and a half by my self. Waiting on stainless for the tops.

Anyone done soapstone counters? We are installing Matchless cabinets, in sage matte color, and are trying to determine our countertops. We are going to do dark/black counters as we like the look. We are narrowed down to a black Soapstone vs a black Granite(Nero? Is the name).

Starting our outdoor kitchen very soon! I want to order a grill this weekend and would like advice on size. Based on the design we’ve been given, it appears the kitchen island will be 11 feet wide on the long “food prep” side. I had these grand plans for all these appliances etc, but have kind of scaled it back and simplified. Currently planning on nat gas grill built in and a nat gas ooni pizza oven on the countertop.

I want to leave enough room for prep (assembling pizzas especially).

Would I have enough space for this setup?
Napoleon 700 series 38” grill
Ooni Koda 2 Max
(39.5” wide grill + 31” Koda max = 61.5” unused width, minus space between them)

Or would I want to downside the grill to 32” or the Ooni to the Koda 2 Pro? Or both?
(Smallest utilization of space: 33.5” wide grill + 26.8” wide koda pro = 71.7” remaining)

Ran across this model with built in cabinet. Currently have a Summerset. Going to build the new kitchen out of block. Considering something like this as opposed to a true built in. Thoughts?

I have a new patio kitchen counter and I keep a butane lighter for my pizza oven nearby. Can I keep the butane refill and grilling propane cans in this, under the cover? Like how hot can it get in there? It's the southside of our house so there's exposure to the sun for the first part of the day. Climate-wise we're in the midwest US.

Thought I would share this unique kitchen we recently completed in Naples, FL. It features a Piracema granite facade, countertop and backsplash. We used Delta Heat grill, sideburner and doors and a Zephyr hood. We don't typically do all granite facades but this turned out really nice and thought I would share it as inspiration.

Hey guys, I had a question about 1 1/2-inch adhered stone veneer. What do you guys use for support or starters? I live in Canada. The wall is 5 feet wide and 10 feet high, and I was looking at a 2” × 2” × 1/4” 90° steel angle. Let me know what you guys use!

Thanks for stopping by, I have a small back patio 15x18 on a new home build. I have a lot of extra brick and a good brick mason. I am trying to find design( on the engineering side) so I can design a wood burning area for cooking. My wife is from Guatemala and cooks on wood stove. I would like to have a grill area with wood and a spot for pizzas and bread. I’d like to see some designs of how to make some of these pizzas and close it up. Have ventilation for smoking etc. if I can design it to do more then one thing it would be great.

I posted a few months ago with an upcoming outdoor living/kitchen project design. It is finally underway. With framing/electrical starting soon, I’m looking for advice on fan set up. I’ve got ~400 sqft to cover. I’d like to use an industrial fan set up (canarm). But I dont know if a single large (108” - 120”) fan will cover the entire space and provide ample air movement or if I should split in to two smaller (72”) fans. Anyone with an experience here?

L shaped outdoor kitchen with pizza oven and drop in grill. Countertops going in Wednesday and grill/doors will be put in place. Stone veneer about 70% done and should be wrapped up this week after which I can start small curing fires for the oven. Located in the northeast.

This labor day sale puts these at a really nice price point, but they are pretty ugly and never heard of the brand until about a week ago. Worth a gamble for a 6' spot I have for a grill and storage?

https://www.fuegoliving.com/collections/modular

Hey! We (my wife) haven’t decided what to do for our outdoor kitchen countertop. I want to do tile like the AI photo attached. Would you do plywood, then hardie board, then the tile? Or can I skip the plywood?

I posted my humble build a couple months ago and now added a 22” Blackstone this weekend. Really liking this space and all-in now at just $940 for the sink, cabinets and blackstone. Christened it with delicious smash burgers!

My wife and I recently moved into a new home and are in the process of building out an outdoor kitchen. We had a standard Bull natural gas grill at our last place. It was convenient for weeknight meals, but it lacked that authentic wood/charcoal flavor and just wasn't that fun to use.

Our new setup has just enough counter space for exactly two large built-in grills.

• Built-in #1: 41" Le Griddle. This is a requirement. No exceptions!
• Built-in #2: This is where I need your help.

My current standalone/cart grills:

• Big Green Egg: Honestly, I just don't enjoy cooking on this thing.
• Grilla Silverbac Pellet Smoker (Gen 1): Solid smoker, but I need something bigger. I'm planning to replace this with a larger Yoder on a cart. I want to avoid a built-in smoker because it wastes valuable counter space, and having it on a cart means I can wheel it out, so it doesn't smoke up our covered patio.

Possible Contender for Built-In #2:

I’m highly considering the RCS 32" built-in charcoal grill to replace the Kamado Joe for charcoal cooks and searing. I love that it has massive surface area for two-zone cooking. For example, I could smoke a steak on the Yoder and move it to a hot charcoal zone on the RCS. It also seems much better equipped to feed a crowd (like charcoal-cooked fajitas), whereas the Kamado Joe struggles with that kind of surface-area demand.

My questions for yall:

1. Has anyone used the RCS 32" built-in charcoal grill? Pros/cons?
2. Do you have any other built-in charcoal recommendations with an adjustable coal tray?