Pass through between kitchen and outdoor grill area
mrspete
7 years ago
last modified: 7 years ago
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practigal
7 years agoRelated Discussions
Vent in pass through...answer to fryer problems?
Comments (5)I have room for a larger vent, but I'm really liking the idea of using the other side of the pass through/window, for all those appliances. And, if we ever start canning (which I'd like to do, with a bigger veggie garden) it would give us a place to set up an extra hot plate. Maybe I should just put a hood on each side? LOL Quick sketch of layout, with pass through between the range and the baking area. The 'snack' area is where I'd like to also use the crock pots, fryer, grill, etc. The baking area would be wood countertop with marble in the middle. We decided we don't need a lot of living areas, but we do need a ton of storage space, since we buy in bulk, plan to have a bigger garden and prepare most meals from scratch. From Lavender Lass farmhouse pictures And, I realy like the picture of the scullery, in the link above. The checkerboard floor is wonderful and the formica countertops look great with the beadboard and all the open shelves. I'd like to do open shelves like that on the back side of the baking area...and maybe in the dining area, around the bay window :)...See Morenew pass through dilemma
Comments (2)Pellet stoves can sometimes be uncomfortable to sit close to - not because of extremely high heat like in a woodstove, but because they are instead a form of high volume forced air heating. You can feel like you are sitting in the path of a giant hairdryer. While this is wonderful when one first comes in from being outside, after 10-15 minutes it's annoying. The multiple fans and motors are also noisy. Ours (Harmon Accentra) has the pellet feed motor and the combustion air fan (air for the fire), the circulation fan (heated air blown into room) and the exhaust fan (the fan that drives the direct exhaust stream). At least two or more of these are going all the time when the stove is running. I do like the little rattle the pellets make as they drop down the feed chute. One of the fans has a very high-pitched, almost inaudible sound that gets into my brain like an ear worm. It's such a relief to finally turn the thing off in the spring! OTOH, a pellet stove is the nuts for transitional periods like now when you want fairly fast heat that you simply shut back off when you leave a room. And our cats adore it as they sleep on top of the pellet stove when it's cooking along. Have you considered a gas-fired wood-stove look alike? I hesitate to suggest burning more fossil fuel, but gas is very inexpensive right now. And while pellets (renewably-sourced brands at least) seem more carbon neutral they require considerable amounts of natural gas in their manufacture and transport. The pellet stove is on my lower-my-carbon-footprint target list, but at the moment I have no idea what to replace it with. I don't want to add another woodstove to tend, as I've more than enough of that already. And of course pellet stoves don't burn w/o electricity and also need a good battery-backed up system for unexpected power cuts that occur when it is already running. While no more feed occurs during a power outage, you still need to run the stove's exhaust fan motor as the stove burns the already-ignited fuel off. Otherwise there's a risk of smoke entering your house, depending on the quality of your draft. HTH, L....See MoreOutdoor kitchen-have burner/grill under covered patio or outside?
Comments (18)My husband has decided on only getting the Green Egg and using it as a grill. According to him it's suppose to be the greatest invention ever! Yeah, we still have another grill hanging around, but the Egg is the only one we ever use any more. I think we're going to gift the charcoal grill to our daughter and new son-in-law. They're pretty much starting from nothing, so they'll appreciate it. Annette, I like your set-up. We're planning on something fairly similar. We intend to add a second, smaller Big Green Egg later. This'll allow us to use the smaller one when we want to cook just for us two, and when we have guests we can use the smaller one for an appetizer and the larger one for an entree. We also want a smaller one so we can take it camping. "If you want to cook on a covered porch, you must use a strong vent hood." ... i agree. Been there, done that. Won't do it again. Wondering how we're having such different experiences ... here's what I suspect: My covered porch, which works FINE with a no-hood grill is set up like the one on the left -- covered porch is attached to the house /is open to the air on three sides and gets a pretty good breeze. My porch is about 6' above ground level /steps on both ends -- could that make a difference? I wonder if people who are having a different experience have a porch more like the one to the right -- an "indented" porch? Or at least a porch that in some way gets less breeze....See MoreWhat is your opinion on pass through windows for residential projects?
Comments (42)I think you need to know your priorities and what is going to function best on a day to day basis. I bbq in the summer all the time, I love eating outside on the patio. I don't mind walking through the dining and living room to get outside and my guests go outside through the living room, but having to carry trays or containers of food through the rooms is a pain in the butt. I have always wanted a pass through window so that I can easily transfer the things I need for outside food prep and serving from the kitchen to the bbq area. I also remember thinking in my last home how much better my kitchen would be if I didn't have a door going from the kitchen to the garage. I really could have used that extra counter space. Even with a door in the kitchen you will have to walk the trays of meat and bag of corn and the ketchup and mustard and pitcher of lemonade back and forth, where a countertop pass through you can just slide the stuff through the window. I always loved the movie Cheaper by the dozen, where the dad times each activity to see what was the most efficient way to do everything. I loved it more when I found out it was written by two of the children of Lillian Gilbreth, the woman who is credited with creating the kitchen work triangle. I like to look at my space and figure out what will be the most efficient, most functional space for the way I use the space....See MoreFori
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