Outdoor kitchens on country properties around Stouffville and Ballantrae

On a typical suburban lot, the outdoor kitchen sits a few steps from the back door. Around Ballantrae, Musselman's Lake and the rural parts of Stouffville, it is often somewhere else entirely: by the pool, at the edge of a field, facing a view a hundred metres from the house.

That is a great place to cook. It also changes almost every technical decision.

Distance changes everything

Every metre between the house and the kitchen adds to the cost of gas, power, water and drainage. We plan all of it together so trenches are dug once, with every line and some spare conduit laid in the same pass.

A few rules we follow:

• Size the gas line for the full load and the full distance. Long runs lose pressure. A line that feeds one grill well might starve a grill, side burner and two heaters at the end of a long trench.
• Plan power generously. Fridges, lights, heaters, a speaker, maybe a pizza oven igniter. Running another circuit later means digging again.
• Think about water honestly. A sink is lovely. It also needs a supply line that can be drained for winter and a drain that goes somewhere appropriate.

Propane or natural gas

Many rural properties in the area do not have natural gas at the road. Propane works well for outdoor kitchens, but it shapes the design:

• Appliances must be configured for propane, so we confirm the fuel before ordering.
• A larger tank needs a suitable location with required clearances and truck access for refills.
• For smaller setups, a tank enclosure built into the island can work, with proper ventilation.

If natural gas is available, a licensed gas fitter sizes the line from the meter. Either way, the gas work is done and inspected by licensed trades.

Wells and septic

Rural lots rely on a well and septic system, and both need protecting. Before we place anything, we locate the well, the septic tank and the bed. Trenches stay clear of the septic area, and heavy equipment uses a planned route so it does not compact the bed.

If the kitchen includes a sink, we talk through where the grey water goes. Sending it into the septic system may not be appropriate, and the right answer depends on the property.

Wind across open land

Open fields mean wind, and wind is the enemy of comfortable outdoor cooking. Flames blow sideways, heaters lose their effect and napkins end up in the pool.

We look at prevailing wind across the property and use the structure to help: a solid wall on the windward side of a pavilion, the grill placed so smoke blows away from seating, and heaters rated for open-air conditions. Sometimes the best view and the most sheltered spot are different places, and we show both options in 3D.

Built for real weather

Rural lots also see harder frosts and more snow drifting than town. Footings go below frost depth, structures are designed for snow loads, and materials are chosen for freeze and thaw cycles. A pavilion that is a five-minute walk from the house should not need attention every time the weather turns.

Use it more than three months

A covered structure with heat, good lighting and a fireplace turns a summer kitchen into one you use from April to November. On a property built for space and quiet, that is usually the point.

See how we build outdoor kitchens, or what we do across Whitchurch-Stouffville. If you are weighing the cost, our financing page explains how paying over time works.