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My Great Grandmother's house had a site for an outdoor kitchen. In this part of the south, before air conditioning, most cooking was done outside or in a building detached from the main home in the warmer months to avoid building heat inside.
In current times, most people have a deck and a gas grill along with some outdoor dining furniture. We also have a fire pit I built at my house. We cook using the grill pretty much year round but only eat outside in the spring and fall - it's usually too hot in the middle of the summer for it to be enjoyable. The fire pit gets used quite a bit anytime the nighttime temperatures allow us to enjoy sitting by the fire (mostly spring and fall).
I haven't seen many of the elaborate outdoor kitchens like are common in California here.
I can, and likely will buy/build a BBQ island and/or a smoke shack of sorts, but I am hoping the local experts can provide me with some guidance as to the dos and don'ts of doing so. I have to believe there is a reason why such a set up is rare in SC. There is no shortage of guys cooking tons of meat, cheese, and nuts in several FEET of snow in online smoke/BBQ related forums.
Hopefully its just an equipment intensive hobby that never caught on in the upstate area, but I would be devastated to find out the humidity, building codes, and/or some other as yet unknown deterrents make this all too costly/troublesome to pursue. Which is why I am reaching out to the local experts.
Beyond cost considerations, what building/city code issues would I have to deal with if I set up my BBQ in a screened in porch (with or without a hood)?
Here is one house in Greenville (unfortunately well above your budget) that has a beautiful outdoor kitchen under a covered patio https://www.zillow.com/homedetails/1...67591603_zpid/ Might give you ideas on doing one in a house you buy.
Here is one house in Greenville (unfortunately well above your budget) that has a beautiful outdoor kitchen under a covered patio https://www.zillow.com/homedetails/1...67591603_zpid/ Might give you ideas on doing one in a house you buy.
Seems like conspicuous consumption to me. I guess a lot of well to do people are bored, especially non-working spouses, and arranging stuff like this gives them something to focus on.
My Great Grandmother's house had a site for an outdoor kitchen. In this part of the south, before air conditioning, most cooking was done outside or in a building detached from the main home in the warmer months to avoid building heat inside.
Historically, the kitchen in a separate building was also to prevent burning down the main house from a common kitchen fire.
Historically, the kitchen in a separate building was also to prevent burning down the main house from a common kitchen fire.
They also swept the area around her house with brooms down to the bare dirt as a fire prevention measure. By the time I was a kid, they had boxwoods and camellias planted in beds but I was shown pictures of bare dirt around the house which was built out of massive rough hewn Chestnut logs. It had no bathrooms and a sleeping loft for the children. The indoor kitchen was later built into the converted back porch and bathrooms were added with later additions. The original house has an inscription in the cement on the chimney that says "rebuilt 1877" or something similar.
I see all this high dollar outdoor patio furniture and cooking stuff in the Costco coupon mailing, and the pictures always have a huge California mountain in the background. I'm guessing this is why it isn't so popular around here:
Bugs - not just on you, but they land on the food while you're cooking
Rain - it rains quite a lot here, which reduces the time you could use the outdoor kitchen, and your expensive stuff gets wet (moldy, worn out) more often.
Humidity & Heat - When it's not raining, it may be less pleasant to sit outside for long periods of time, especially over a hot grill.
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