back porch cooking center - Router Forums
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post #1 of 11 (permalink) Old 07-11-2016, 02:49 PM Thread Starter
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Default back porch cooking center

Here are pictures of just completed cooking center. It is on my covered back porch. Porch interior is 1x6 beaded pine w/ exterior stain. Porch trim around columns is white oak stained cedar natural tone. Sun washes pics of exterior so just the cooking center for now. The roof trim and siding are cedar siding and trim.
There is a 6 burner 75,000 BTU natural gas grill and a smoker that uses Bradley pucks sits next to it. The counter and backsplash are ceramic tile. The face frame, doors and drawers are white oak .
I used a tongue and grove bit set for the cope and stick door frames because I wanted a square edge not the decorative edges my door frame bits have.
The grill was a clearance special for $200 USD. I threw away the cart (kepr the wheels of course ) and modified the cabinet for it to fit. This was a cheaper solution than a 1000USD for a built in gas grill.

Sorry I can't rotate pics
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post #2 of 11 (permalink) Old 07-11-2016, 02:58 PM
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with this kinda quality work yur gonna be dipping into Mike's get together...
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This would have been the week that I'd have finished chewing thru the restraints...
If only new layers hadn't been added....

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post #3 of 11 (permalink) Old 07-11-2016, 04:32 PM
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Nice, compact, and organized.

You and Mike -- dueling cookers.

HJ
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Last edited by honesttjohn; 07-11-2016 at 04:36 PM.
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post #4 of 11 (permalink) Old 07-11-2016, 06:09 PM Thread Starter
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Mike my opening salvo in the cooking duel. My inaugural cook was a beef round. 42 hours before cooking I injected the roast with 2 ozs of scotch whiskey Then I bathed the roast in olive oil and covered it with a 27 herb blend sans salt from Costco Placed it in a foil covered baking pan in the grill (no fire). The meat will not spoil in that short of time outside, but will begin breaking done (think aged beef) The acid of the whiskey all begins breaking the meat down After marinating 42 hours I seared the roast. ( The grill has a shelf below the cast iron shelf that I put a wire grate in right above the burners) I placed it in smoker with digital thermometer It took 4 1/2 hours at 175 F for the roast to hit 140 F. The entire roast was rare to medium rare and you could cut it with a fork I sliced it over the meat platter so that the juices drained into it. The meat slices were used to mop up the juice before serving. The process inspired a cutting board design I'm working on.

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post #5 of 11 (permalink) Old 07-11-2016, 08:20 PM
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great job Bill... dang!!!
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post #6 of 11 (permalink) Old 07-12-2016, 11:42 AM
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That's a very nice project, but it's not a good idea to be using a BBQ or smoker under
an extension of your house and so close to combustible wood. You haven't tiled the wall near high enough or spaced your two heating appliances anywhere near far enough from the walls and wood window frame. An unplanned flare up could also hit the open wood frame ceiling make you homeless very quickly.

I've fought too many deck and porch fires, which quickly became whole house fires before we got there. Sorry to be so down on your plans, but what you are doing is very dangerous. Please read the portions of the National Fire Codes before building things like this. My BBQ sits on my patio and is 20' from my house and covered porch. Yes, I sometimes cook while standing in the rain.

Charley

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post #7 of 11 (permalink) Old 07-12-2016, 12:31 PM
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You and Mike are gonna kill the rest of us...great build...but I also would recommend some additional fireproofing...

Enjoy your cooking...nicely organized...

Nick

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post #8 of 11 (permalink) Old 07-12-2016, 12:55 PM Thread Starter
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Quote:
Originally Posted by CharleyL View Post
That's a very nice project, but it's not a good idea to be using a BBQ or smoker under
an extension of your house and so close to combustible wood. You haven't tiled the wall near high enough or spaced your two heating appliances anywhere near far enough from the walls and wood window frame. An unplanned flare up could also hit the open wood frame ceiling make you homeless very quickly.

I've fought too many deck and porch fires, which quickly became whole house fires before we got there. Sorry to be so down on your plans, but what you are doing is very dangerous. Please read the portions of the National Fire Codes before building things like this. My BBQ sits on my patio and is 20' from my house and covered porch. Yes, I sometimes cook while standing in the rain.

Charley
clearance per manufacturer recommendation (6" to combustible) plus 1/2" cement board 3/8" Tile before combustible
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Last edited by paduke; 07-12-2016 at 01:00 PM.
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post #9 of 11 (permalink) Old 07-12-2016, 01:57 PM
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That looks good Bill, thanks for sharing. I love to see pictures of everyone's work.

Bryan
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post #10 of 11 (permalink) Old 07-12-2016, 07:49 PM
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Impressive and pleased to see the added note re the specs on the firewall.

Jon
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