Conquering the Great Outdoors

Backyard barbecues have come a long way since early charcoal blazers and hibachis became popular in the 1950s. These once-simple grills have evolved into high-tech appliances designed to expand the kitchen out into the patio and garden. But why?

The editors at Sunset magazine suggest the driving force behind the rising popularity of barbecuing is its intrinsic appeal – the aromas, flavors, easy clean-up and relaxing dining style that combine to create the “barbecue experience.”

In addition, I believe the current broadly held belief that cooking is as much a hobby as a responsibility has also been key in piquing the interest in outdoor cooking and entertaining. When both men and women see cooking as a hobby, it easily becomes part of the most obvious recreational area of their homes: the outdoors!

And, while in the past we only considered outdoor kitchens appropriate for warm climates, if the space is properly planned for comfort, clients in all different areas of the country may be willing to invest in such great additions to their “private castle.”

Indeed, kitchen/bath manufacturers have latched onto the growing consumer interest in this area, encouraging them with suggestions such as “Don’t go away, get away: in your own personal outdoor space.” They backed them up at this year’s K/BIS in Chicago with a plethora of products appropriate for outdoor kitchens.

But, despite the growing interest and market, little has been published about the space-planning requirements and mechanical constraints present when creating outdoor cooking, dining and entertaining spaces. Before embarking on such projects, designers need to know what is involved and the key issues to address to properly help their clients. They include:

1. What questions should designers ask their clients to ensure there is a “good match” between the design space, the equipment specified and the type of outdoor living environment their clients desire?
2. What does a designer need to consider when searching for the location for an outdoor kitchen?
3. What is the difference between bringing the outdoors in and bringing the indoors out?
4. What are the details of the mechanical constraints present in exterior living environments?

Questions to Ask

To start the planning process, the designer must gather information from the client.

• Who is the cook? Who joins the cook in the outdoor kitchen? Are you creating a simple patio grill for the lone chef, or a fully functional kitchen with space for people to gather? Much like an inside kitchen, a counter area, a place to be seated and appliances positioned for easy sharing are all important.
• What does the client cook? People often use the word “barbecue” when they actually mean “grilling.” Grilling is simply a process of cooking food over a high heat on a cooking grate. Barbecue is a style of cuisine that originated in the southern U.S. more than a century ago, and it is the process of slow-cooking large pieces of meat in a smoke-filled chamber that burns hardwood. Wood-fired ovens allow you to bake bread, cook roasts and even bake pizza. The new gas-fired appliances also offer more than just a grill: Side burners allow you to fry, boil and sauté a variety of side dishes while grilling.
• Will the family and guests eat outdoors? How often? Is dining in a screened enclosure more desirable than dining alfresco? Heavy winds can also wreak havoc on the client’s organized dinner party, driving guests inside or spreading smoke from the barbecue across the entertaining areas. For a space designed for guests lingering after dinner over coffee, consider a fireplace or fire pit that will provide both heat and ambiance for guests enjoying the outdoor room.
• How much outside space is there? What other activities take place outside? For example, is there a child’s playground?
• Is the area near or attached to the house, therefore sheltered and close to existing plumbing, electrical or gas lines? Or is the planned area a distance from the primary dwelling?