Planning an outdoor kitchen: what really matters
If you grill a few times a year, all you need is a grill. If you cook outdoors regularly, you quickly realize that it's not heat you are missing, but space: you need somewhere to put your cutting board, the salt, a bowl, or the sliced roast. This is exactly what determines whether an outdoor kitchen is used daily or if you end up running back into the indoor kitchen again.
Workflow first, equipment second
Walk through the evening in your mind: Where do the groceries arrive from the house, where are they chopped, where do they go when they are ready? An outdoor kitchen works when these three points are adjacent. A fire pit without a workspace next to it is just a grill with extra steps.
Modular or all-in-one
With OFYR, the PRO-Connect modules can be lined up: plancha, prep, grill module, and connecting module. The advantage is that you can start small and expand later. The FIREKITCHEN by höfats, on the other hand, is a ready-made unit with a fire bowl and workspace – less planning, ready to use immediately.
Don't forget storage
Wood, tools, oil, cushions: all of these need a home, preferably dry and nearby. The storage models have a wood rack in the base. If you need more, you can add the teak elements from the Weishäupl Deck series – drawers, tall cabinets, storage benches, and sideboards that even double as furniture and don't look like a kitchenette.
Surface and clearance
The ground must be solid and non-flammable. Maintain distance from walls, hedges, and especially awnings and low-hanging branches. If the kitchen is to be placed against a wall, ensure there is clear ventilation for smoke to rise.
Starting small is allowed
You don't have to buy everything at once. A fire plate plus a side table is a good start; modules and storage can be added once you realize what is missing from your workflow.
To our collection: Outdoor Kitchens and Modules
