Collection: Outdoor Cooking

The problem with cooking outdoors is usually the cook: stationed at a grill at the far end of the garden, missing the conversation, ferrying plates back and forth.

Everything here exists to solve that, to put the preparation, the cooking and the people in the same place. Start with how you actually cook. If you grill most weekends and want somewhere to put things down, a compact kitchen does it. If you host properly and want refrigeration and real preparation space, then our larger configurations runs are best. If you want the experience without the build, then go with a Kamado or a pizza oven, and both can be built in later. Pizza ovens are the social option. A barbecue has one cook and a queue. 

A pizza oven runs in ninety-second cycles, so people assemble their own and keep going. It changes the shape of the evening. Plan services before you order. Gas, power and, if you want a sink, water all need routing to the unit. Getting quotes for the groundwork before you buy is the single thing that separates a smooth installation from a delayed one. Pair it with shelter. 

An outdoor kitchen under a pergola is usable in far more weather than one in the open. If you're considering both, plan them together, clearance above a grill matters, and it's much easier to resolve on paper than on site.