This project started out with the client wanting an outdoor oven as an upgrade to his existing “egg” smoker/oven after he found an example from South Carolina. It is an open fire on the right, which is used to burn the wood down to coals, which are then shovelled into the oven on the left. We started there and ended up with an outdoor kitchen with an oven that can cook a pizza to a turkey, and even a small lamb! After the first pizza was cooked the oven was still hot enough to cook a chicken in 1.25 hours 5 days later! The oven doors are about 600mm wide to accommodate a large pizza. The oven is fitted with a wireless controlled fan and heat sensors for the coals and meat to keep the temperature constant. The polished concrete bench top is fitted with an Electrolux stainless steel gas grill and a stainless steel ice box.

The finished product.

Before landscaping

In progress