Building a backyard pizza kitchen

[givememyslice_22]

Hi, I’m Mike. I'm working on building a outdoor pizza kitchen. I have a good-sized patio and just got a wood-fired oven and it’s still in the box. I’m not sure if I should build it into a counter or leave it standing on its own? How far it should be from the house so the smoke doesn’t cause problems? Anyone here that made something like this? I love to hear what you did. Thanks everyone!

 

[minami_99]

My brother went with a counter build and placed it 15 feet out. Smoke clears fast with open space. Are you planning to run prep space and water nearby too?

 

[p!zzadel!c]

Hi, I’m Mike. I'm working on building a outdoor pizza kitchen. I have a good-sized patio and just got a wood-fired oven and it’s still in the box. I’m not sure if I should build it into a counter or leave it standing on its own? How far it should be from the house so the smoke doesn’t cause problems? Anyone here that made something like this? I love to hear what you did. Thanks everyone!

That's an exciting project!
Building into a counter or leaving it freestanding depends on how finished you want the look to be and your budget.
Built-in looks great and gives you workspace, but it's more work, and you need good insulation below the oven base, while freestanding is faster and lets you move it, but offers less prep space.
For smoke, aim for a minimum of 10 feet from the house.
Also crucially position the chimney so the prevailing winds carry smoke away from your patio and windows.
You have to check your local codes for specific setback rules.
I went with the built-in route myself, and having the counter space on either side is a total game-changer for prep!
Good luck with the build!

 

[ChefDad]

Love seeing all the progress here! I built my backyard pizza kitchen in 2021 after years of planning. Started with a simple brick oven and slowly added counters and prep space. If you're just starting, don’t stress perfection. What’s been your favorite part of the build so far?

 

[purplehaze]

I am no expert, so always consult and follow your local regulations.

I have more hours of research in building my oven than I have in building it.
I built my oven before I constructed a deck off the house. The oven is a lot lower than the newer deck and so we have to deal with a certain amount of smoke during cooking. A countertop build would work it it's a single-story house. Otherwise, don't open the windows on the second floor while cooking. Also be aware that these put out a LOT of heat. In excess of 1000F at the dome and 750-800F or so my laser thermometer reads. Planning is key to the oven's location. Smoke generation is a given with wood fired ovens. They all smoke upon startup until they reach temp. However, there are things that will help reduce the amount of smoke generated.

-Construction of the oven is the starting point. Your flue must be large enough to create a good enough flow up the chimney. A lot of manufacturers use smaller diameter chimneys to reduce cost but cause smoke to exit the oven opening rather than out the chimney. On windy days then a little will seep out of the opening. It's been a while since I built mine so I don't remember the guidelines on flue diameter. For reference mine is a 40" inside diameter with an 8" diameter flue.
-If you are assembling this oven on a countertop, make sure you build it to be able to carry the weight.
-ADD a thermal break between the oven floor and the countertop. This prevents the counter from robbing heat from the oven floor.
-Always use dry wood
-After cooking and your oven is around 200F load it with enough wood for your next cook and close the door. This will dry heck out the wood, assist in ignition and reduce smoke for your next cook.

Good luck