The width of the pad, front to back, would depend on your specific kitchen design. Our frame was 31.5" wide and the backsplash added another 2.5". Adding a little for buffer and to add an edging radius to the concrete, we formed and poured the pad to a width of 35". The decking boards kept the frames up off the concrete and adding the stone veneer "hid" the pad from sight. For thickness, with proper reinforcement I believe you could get by with a 4" pad. The pad we installed was 6" thick. With the minimum load from the concrete supplier it was no additional cost to go this thick.
Thanks for watching David. I am in the process of putting together a video on design considerations for outdoor kitchens. This will go over some layout options. Basically you can fit the rough layout to your space and then construct the final layout based on the module sizes available from the vendor of the steel modules. You could also fully customize your kitchen by purchasing the steel studs from a building supplier. The vendor I used for the steel modules was BBQ Coach. They have been around for a long time and have great options. The studs are basically installed on 16" centers to meet the cement board installation requirements. On the modules with kitchen components (grills, doors, sinks, etc.), the "cut-out" locations were first figured. I used scale sized cut pieces of corrugated boxes to move around and find where the grill and other items' locations looked best. After the accessory cut-out parts were installed, I simply filled in the rest of the sections with studs that were 16" on center or less. Please let me know if you need any additional information.
Thanks for the heads-up! That looks like it is correct. They had a 20 year run. They list a new supplier Connectubes.com and they look like they have the same system and probably supplied BBQ Coach.
How did you secure to the concrete??
Hi Randy. It is actually just sitting on the concrete. With the weight of the entire system, it's not moving at all by itself.
Hi, I’m curious as to the depth of the concrete pad (front to back)…is it 36”? Thx!
The width of the pad, front to back, would depend on your specific kitchen design. Our frame was 31.5" wide and the backsplash added another 2.5". Adding a little for buffer and to add an edging radius to the concrete, we formed and poured the pad to a width of 35". The decking boards kept the frames up off the concrete and adding the stone veneer "hid" the pad from sight.
For thickness, with proper reinforcement I believe you could get by with a 4" pad. The pad we installed was 6" thick. With the minimum load from the concrete supplier it was no additional cost to go this thick.
Good content, but it isn't clear where you got the layout drawings and studs from?
Thanks for watching David. I am in the process of putting together a video on design considerations for outdoor kitchens. This will go over some layout options. Basically you can fit the rough layout to your space and then construct the final layout based on the module sizes available from the vendor of the steel modules. You could also fully customize your kitchen by purchasing the steel studs from a building supplier. The vendor I used for the steel modules was BBQ Coach. They have been around for a long time and have great options. The studs are basically installed on 16" centers to meet the cement board installation requirements. On the modules with kitchen components (grills, doors, sinks, etc.), the "cut-out" locations were first figured. I used scale sized cut pieces of corrugated boxes to move around and find where the grill and other items' locations looked best. After the accessory cut-out parts were installed, I simply filled in the rest of the sections with studs that were 16" on center or less. Please let me know if you need any additional information.
Hi,
How much did the frame kit cost you?
Thanks,
To purchase the complete kit with all the added cut out modules for the grill and doors, etc. had a total of $1,500.00 including shipping.
BBQ Coach closed up, according to their website.
Thanks for the heads-up! That looks like it is correct. They had a 20 year run. They list a new supplier Connectubes.com and they look like they have the same system and probably supplied BBQ Coach.
You cut channel on the ground. Why? 🤷🏾♂️