Want to add an outdoor cooking option to your backyard or deck? Get inspired by two local families who took different approaches to realizing their vision.
DIY brick pizza oven
Challenging projects are nothing new for George Weber.
He converted the garage into an art studio, completed the laundry room and built two large outdoor decks. All this was done without the help of experts. So when Weber's passion for pizza led him down the path of buying or building his own pizza oven, he said, “I can do that.”
Weber explained that he considered several important decisions before deciding to build his own pizza oven.
“My first question was, do I want a gas oven or a wood-fired oven?” he says. “Wood ovens create a unique flavor, so it was an easy decision for me. Then I started researching brick ovens online and when I saw what they looked like, I knew I could find a way to make one myself. ”
But before he could get started, there was still a lot of research to do regarding materials, design, and placement.
“Pizza ovens can reach temperatures of over 1,000 degrees Fahrenheit, so we knew we needed to use refractory bricks and high-heat mortar,” Weber said.
The next important consideration was the placement and addition of a suitable foundation to support the weight of the structure. Because of the location where Weber was building, a significant amount of concrete had to be poured to create a foundation for the pizza oven.
“It was a really tough job. We probably mixed 70 to 80 bags of concrete,” he said. “If I could do it again, I would have hollowed out the base and used that space for log storage.”
Another aspect of the design that Weber spent time researching was the round roof dome. This is an essential feature for proper cooking as it allows air to circulate around the pizza.
“I didn't really know how to make a round dome,” Weber said, but she discovered an online store that sells foam inserts made specifically for this type of project.
“The foam insert made this project much easier than it would have been without it,” he explained. “You just build the structure around the foam and pull it out once the mortar has set.”
After two layers of refractory bricks and three layers of regular bricks on the outside, the oven is complete and ready to cook your first pizza.
From the beginning, we were told the final product was a success. “Even the first pizza I made was delicious. Now I like trying different types of dough from local bakeries,” Weber says.
Weber built his own pizza oven and is still tinkering with the results.
He added a two-level cooking system, one high and one low. When cooking pizza together, you can easily rotate the position of the pizza to achieve the ideal level of crispiness.
Another adjustment Weber is considering is adding a door to the oven to maintain temperature.
So what is Weber's advice for anyone thinking of building a pizza oven in their backyard?
“Please don’t,” he said, laughing.
“No, that's cool, but there are other alternatives and most people don't want to go through the hassle and maintenance,” Weber said, adding that the company recently renovated the building to prevent water from seeping into structures. He said, pointing to the part of the external dome he had pointed out. “Once you make it, you'll love it. Just be prepared for the work it requires.”
Professionally crafted outdoor cooking space
Dawn and Steve Groff were long-time hosts when they decided to upgrade their outdoor living space. Their goal was to create an atmosphere where they could entertain friends and family without interfering with guest interaction with food preparation.
“We have a lot of people congregating around the table, so it felt like a perfect fit to create a space near the pool, cabana, and deck where our guests could interact with us,” Dawn said.
Inviting friends and family to gather around the pool is an annual event that takes place almost every Sunday during the summer. With only a small grill and no counter space, the Groff family had to run around the house multiple times to get food and supplies. These experiences helped us clearly recognize what we were missing and what we wanted in upgrades: better counter space, a built-in grill, smoker, and outdoor refrigerator.
Pondering questions about what upgrades to include, the layout, and what the construction process will be like is nothing new for the Groff family. Through his family business, Steve Groff Masonry Inc., they regularly guide clients through this process and know the important factors to consider when tackling their own projects.
“First of all, I wanted to use the grill all year round, so I wanted it to be very close to the kitchen so I wouldn't have to walk half the garden in the winter,” Steve said.
The grill should also be located far enough away from the house to prevent it from melting the siding, but many people don't consider this issue until it's too late.
“Finally, we wanted to join the party and have some fun down below while we're here,” Dawn said, pointing to the elevated grilling station. “Achieving that balance was the most difficult part of the design process.”
Once the Groffs have decided where to place their grill, it's time to consider size and brand. These decisions are often difficult, especially if you plan to install your grill in a permanent installation.
“It's important to look for a grill with replaceable parts, otherwise you'll end up having to redo the masonry every time you have a problem with your grill,” Steve explained.
Although this careful planning took time, the Groffs say they are excited about their redesigned outdoor cooking space. Now, whenever we host, we feel like we're part of the fun. Placing the grill station right near the back door allows for unexpected experimentation in meal preparation. The Groffs say they started using the grill to take food that could have been cooked inside the grill.
“Right now we're thinking about what we want to add next,” Dorn said.
“Yeah, I'm actually considering a pizza oven,” Steve added.
Let's see if they take Weber's advice on this upgrade.
7 tips for building a great outdoor cooking space
Steve Groff says these considerations can make a big difference in how you enjoy your space.
– Consider sun and shade. If you use your countertop as a buffet, a shady spot is best to keep the food fresh.
– Counter space: Most people don't have enough. If in doubt, plan further.
– Electrical: In an outdoor kitchen, it is very convenient to have an outlet for things like blenders and mixers.
– Wind: Crosswinds can make grilling uncomfortable and difficult. If possible, place the grill in the direction of the wind.
– Grill location: If your grill is too close to your home, it can melt your siding. Keep this in mind when planning your space.
– surface treatment: When doing DIY, it is essential to have a flat surface. You don't want your hot dog to roll around.
– Material selection: Your outdoor space is an extension of your home. Choose materials that match your interior and exterior style.
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