September 9, 2025 • 42 mins
Join Mike and Trey Farley of Farley Pool Designs as they mark their 100th episode of the Luxury Outdoor Living Podcast. With over 40 years of experience transforming backyards into personal paradises, they dive deep into the essentials of designing the perfect outdoor kitchen. From ideal layouts and essential appliances to the importance of proper ventilation and lighting, Mike and Trey share invaluable insights that ensure your outdoor kitchen is both functional and stunning. They address common mistakes, industry trends, and practical tips. The episode also invites listener feedback on future topics, emphasizing the importance of community interaction. Don't miss this comprehensive guide to creating your dream outdoor space.
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00:00 Welcome to Luxury Outdoor Living Podcast 01:12 Celebrating 100 Episodes 04:31 Outdoor Kitchen Design Tips 18:54 Lighting and Structures for Outdoor Kitchens 22:04 Exploring Kitchen Countertop Materials 22:15 Granite vs. Other Countertop Options 23:00 Concrete Countertops: Pros and Cons 23:34 Limestone and Concrete: Maintenance Challenges 24:28 Evolution of Countertop Materials 25:41 Storage Solutions for Outdoor Kitchens 28:11 Choosing the Right Appliances for Outdoor Kitchens 28:23 Griddles and Grills: Cooking Essentials 32:32 Pizza Ovens: A Trendy Addition 34:27 Understanding Grill Performance and Placement 38:47 Electrical and Lighting Considerations 40:47 Conclusion and Upcoming Topics
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Intro (00:02):
Welcome to Luxury Outdoor Living Podcast with Mike and Trey
Farley of Farley Pool Designs.
For over 40 years, we've helpedhomeowners turn their backyards
into personal retreats, spaces ofjoy, relaxation and unforgettable
memories, and whether it's a cozy as.
Scape or a resort style oasis.
We design it all.
(00:24):
We know how overwhelming a projectcan feel, and nothing feels worse than
a homeowner having a bad experience.
And that's why after decades of designingand teaching in this industry, we're
here to share our knowledge, helping you.
The process with confidence.
Every week we break down designtrends and insider tips that
turn your vision into reality.
(00:45):
And since this is about creating somethingamazing together, drop a comment.
If you have any questions, ideas, orjust want to be part of the conversation,
if you find this helpful, a like helpsget this out to more people like you.
And if you want to keep upwith what's next, go ahead
and hit that subscribe button.
We'd love to have you along for the ride.
Let's build your paradise together.
Mike (01:12):
Good afternoon.
This is Mike Farley with Luxury OutdoorLiving Podcasts being sponsored by
Farley Pool Designs, and I'm here todaywith my coho co-host, Trey Farley.
Yes.
You you'd think I hadthis all figured out.
So today's a big day.
Oh, big one.
Yeah.
So does anybody know why
Trey (01:30):
it's our hundredth
Mike (01:32):
episode?
Yes.
Our hundredth episode is dropping.
So this is, you listento this is number 100.
think I'd know if he's myco-host or hor or whatever.
So a lot of people don'tknow that he's also my son.
So we could, I could call you that.
I look like you yeah,but some people don't,
Trey (01:48):
they're not watching on video,
Mike (01:49):
they're watching on audio.
That's true.
Audio.
And some people thinkyou look better than me.
So that's a good thing too.
And vice versa.
So With this episode,we made another mistake.
we were talking about thesteps and we came to step
three, which was entertainment.
And then we said step four.
And I should have been lookingat my outlines more closely.
(02:10):
was part two of step three.
It wasn't four.
it has to do with outdoor living.
we talked about the entertainmentaspect first, and this is
going to be outdoor kitchen.
So every time I say four, realizethis is part two of step three.
' cause otherwise all the other episodes werecorded, the numbers are all messed up.
(02:32):
Yeah, we got two step fours.
Yeah, we have two step fours technically.
And I hope you guys enjoy this episode.
I really appreciate the support that we'vehad for the first a hundred episodes,
but I do have a question for you.
So we, we have a whole bunch of newthings that are gonna be coming up.
we're excited about a lot of those.
But we're also interested in seewhat people listen to and people do
(02:55):
enjoy because they listen to it andthey listen to the whole episode.
But I'm just interested do you like tohear more stories about people that are
from the different industries in theoutdoor living aspect, or do you want more
technical data on something in particular?
Or is there some subject thatwe haven't touched on and you're
like, you're really missing it?
(03:16):
One thing we really haven't talkedabout at all is landscaping.
Yeah.
As in the green and growy parts,which is funny because that's
how I started a long time ago.
Yeah.
Is from that aspect.
So that's something we'regonna be addressing.
And we got all kinds of things fromoutdoor play areas and sports courts
and, audio TVs and lots of differentthings that are gonna be coming soon.
(03:40):
But if you've got someinput share with us.
Give us some comments send usan email whatever works best and
whatever platform you're in, just a
Trey (03:48):
really easy way to do is we have the Instagram.
So you just go on the Instagramand you can, DM us and we can
answer your questions there.
And listener feedback is huge to us.
It's very important.
Maybe there's a certain topic we canpoint you to the direction that we've
already spoken about or there's somethingout there that we maybe heard of and we
just never thought about talking about.
I don't know.
But hearing back from y'all,'cause y'all hear us talk all
(04:10):
the time, it's very important.
So that's an easy way to do it.
But yeah, like you said, email oranything else is I see the Instagram
dms so I can reply like that.
Mike (04:19):
So enjoy episode 100 your outdoor kitchen, which is part two of the
outdoor living aspects and your steps.
So we got step four andfive coming shortly.
we will keep on going.
So we are going to checkout the outdoor kitchen.
Trey (04:36):
Yes.
Mike (04:36):
So some people call this the hub of the.
Luxury, outdoor living space,
Trey (04:41):
heart and soul.
Mike (04:42):
There's a couple of things that are really straightforward
with outdoor kitchens.
Almost every outdoor kitchencounter has set at 36 inches height.
Okay.
There's a lot of kitchens thatdon't have back splashes on them.
Trey (04:54):
No.
Mike (04:54):
So it's just the counter itself.
I like to put backsplashes on most of mine.
Mm-hmm.
Because I'm trying to figure outwhere I'm gonna put electrical plugs.
Okay.
So with electrical plugs, I canrecess those into the back splash.
And I used to say the backsplash was six inches high.
Trey (05:12):
Yeah.
Mike (05:13):
But now because of codes and waterproof plugs and the.
Cover that goes over them.
Those are a good eight inchestall, not six inches tall.
My backsplash has to bemore like eight inches tall.
Trey (05:28):
Now, we've been saying this for a while now.
'Cause that one scenario had, butrecently on a photo shoot we had
we didn't do the outdoor kitchen.
The builder, the home did.
he had six inches.
And he didn't have those big,bulky covers on it, so I don't
know exactly what he did there.
So there might be a possibility.
You can still do it.
Mike (05:44):
It's gonna be different in every place, but you gotta realize that you're
gonna have to deal with whatever codeis if you're putting a plug in that.
Yeah.
the big challenge that came up wasthe first time this became an issue.
Trey (05:56):
Yeah.
Why is six and eight inches sucha, why is that even question?
Mike (05:59):
Well, I had a client and they were short.
Trey (06:02):
Okay.
Mike (06:03):
So a 42 inch bar height was tall for them.
Trey (06:06):
Yeah.
Mike (06:07):
And we added two more inches to it.
And at 44 they were not a happy camper.
Trey (06:12):
Can't you just get a taller chair?
Mike (06:14):
wanna stand next to it.
Trey (06:15):
Oh, that makes sense.
Yeah.
I like standing next to bars.
Mike (06:18):
Yeah.
So you just gotta know what you have to doso you can communicate it to the client.
'cause if the client understandsgoing in, then it's not a
surprise then they're all good.
Yeah.
I'd been saying 42 for yearsand the code had changed and we
were doing 44 and for a while.
And that's something youjust have to think about.
You have to understand.
(06:39):
I've got a kitchen.
When I have a kitchen, I wannado certain things in that space.
Okay.
most people, it's cook.
Prep.
Yep.
And serve.
Yep.
So I need space to dothose things respectively.
So a lot of times kitchens aredifferent shapes to make that occur.
(07:00):
A great kitchen layoutis a U-shaped kitchen.
Yeah.
'cause you can cook on one partof the U, you can prep on the
other part of the U and you canserve on the other part of the U.
Mm-hmm.
So it's a really nice,efficient situation.
But a lot of 'em are galley style.
They're all just one run, so we'regonna do all those in one on one side.
(07:22):
One of the things youwant to think about is.
a lot of times people are like, I wantall these different things in my kitchen.
Yep.
Is what you're gonna be leftwith Counter space after you
do all these different things.
Like some people are like, I want agrill and I want a griddle, and I want
a Komodo Joe or Big Green Egg, and.
(07:44):
I want a pizza oven.
Yep.
And those are all things thatgo on top of the counter.
And so if they're all going on topof the counter, where's our prep
space and serving space gonna be?
Okay.
So you have to understand,where you're gonna put things.
So a lot of times youwant in between things.
And an ideal counter, if I'vegotta have two things sticking
(08:07):
up, I want those on the two ends.
I want the grill on one end,the griddle on the other end.
And that way I have as muchprep and serving space in the
middle if it's one long run.
Now, if it's an L-shaped, thenthat gives me a little bit more
flexibility on what I can do.
You, as I mentioned, it's a great one.
Yeah.
You gotta look at what appliancesyou're going to put in this space.
(08:29):
And then under counter,there's people that.
They want a fridge, they want, trashcan, they want to have some storage.
They want to have icemaker, an ice maker now
Trey (08:43):
different fridge for their wine.
'cause they have to keep it at a certaintemperature to make sure it's perfect.
Mike (08:47):
Sure.
And another thing that goes on thecounter, a lot of people wanna sink.
Mm-hmm.
Some people want to drop in cooler.
So those are all different things.
You have to figure outhow you're going to.
Design this to put allthese features into play.
The other thing that happens iswhen we do construction, we're
doing a lot of masonry block.
(09:09):
Stone.
Yep.
Now, there is a lot of peopletoday that aren't using
masonry block and stone at all.
They're doing a metal framed structure.
There's some people that are buying prefabstructures that because they're looking
for something that's more interior.
Base, they're looking for really nicebuilt-in drawers and soft touch closes
(09:31):
and all those type of things, which youdon't get with a, masonry block and stone
situation with stainless steel doors.
So there's a lot of variation is becomingmore and more of what's available
today that you can go to and lookat with your outdoor kitchen setup.
So you want to explore.
(09:52):
What exactly you want it to look like.
Yeah.
Okay.
So there's the function of all thepieces that are going in and you have
to understand the priorities of those tofigure out what will work in your space.
'cause some people have room fora U-shaped kitchen and some people
have, 10 feet of counter space.
So those are gonna be totallydifferent applications.
Trey (10:15):
I love the U-shaped one because typically there's obviously gonna
be, most times there's gonna be anisland there, in the u and that
just adds space for counter space.
'cause when you're cooking andyou're using different ingredients,
it's not just a couple pots.
Sometimes you, you have multiplethings going on at the same time.
So prep spaces.
The more the merrier in my opinion.
Mike (10:33):
So you're talking about a U-shaped kitchen with an island in the center.
Trey (10:37):
It's, it's kind of It's a Big U, but yes.
But everyone's footprint's a little di.
It's all different.
So yeah.
So it's what works best for you.
That's
Mike (10:44):
what we did with the sunken one.
Here in Dallas, not too long ago, it wasa really nice space 'cause they were able
to use the island in the middle for, lotsof storage as well as a lot of seating.
Trey (10:56):
Yeah.
Mike (10:56):
Places for everybody.
And there was a swim up bar.
On one of the parts of the U.
Trey (11:01):
Yeah.
Mike (11:02):
which, when we get into sink, we get into Bathrooms, we get into
showers, ice makers, we get into showers.
Most of those cities require that waterto be drained to your city sewer systems.
So the challenge is most of thoseinlets to go into the sewer are
(11:26):
uphill of what you're constructing.
Yeah.
And so what that requires is thatthe water the waste water go to a
grinding and pump station that'sgoing to take that and send it.
Back uphill.
Okay.
So that's a costly featurethat you have to look at to do.
(11:47):
I had somebody the other day,it's like, I want an ice maker.
And I'm like, that's a $15,000 ice maker.
'Trey: cause ice melts and has to
go out somewhere.
It's gotta go out somewhere.
And to me it's ridiculous.
It's melting water.
Why can't that just draininto the landscaping?
But cities don't allow it.
And so you've gotta drainthat into something that's
gotta be ground and pumped.
(12:09):
Up.
Trey (12:09):
So if you're in the county, are you good?
You don't have to do that, oris the county's the same thing?
Because I know the county's a littlebit more flexible on other items.
Mike (12:16):
We're in the wild west of Texas.
Trey (12:18):
Yes.
Okay.
That's true.
So
Mike (12:19):
you saying that there's a different code in the county Yeah.
Is totally different thanother places, California.
Yeah.
That are in the county versusthe city are highly regulated.
So true.
Yep.
In some places in Texas that it.
There is no code, and so thereforeyou could drain your ice,
melting ice out into the grass.
(12:40):
But, every city'sdifferent on that aspect.
where it all boils backto is health and wellness.
Mm-hmm.
They want to create a situation whereyou're going to stay healthy and well and
not get sick because of the environmentthat you create in your outdoor kitchen.
that's all that everybody's lookingfor is the best case scenario
(13:01):
that you, you're gonna look at.
those are things that you have toconsider and how you're gonna do it now.
Anytime somebody's like,well, I'm gonna do a bathroom.
Then it's not that hard to do a sinkor an ice maker because, we've already
got the setup for the bathroom.
So if you do one, it makes it moredigestible to do the others as well.
Trey (13:22):
Yeah.
Let me ask you this because wehaven't touched on it really quickly.
I know this is stage four.
And stage three we're talkingabout structures and fire
features and stuff like that.
But with the outdoor kitchen, if youdesigned a lot of 'em, are they always
gonna have a structure above them?
Mike (13:37):
No.
Trey (13:37):
Okay.
Mike (13:38):
Some don't.
Okay.
everybody's different in howthey want their space to be.
Yeah.
I would say the majorityhave a structure above them.
Okay.
Almost everybody that comes tous and says, I want a kitchen.
It's a foregone that they want some typeof structure to provide some shade or rain
protection over that space because mostpeople don't want to cook out in the rain.
(14:01):
Yeah.
Now.
I tell people all the time, you couldset up an umbrella and, stay dry.
Most people are like, no, I need a solidroof structure of some form or fashion.
Yeah.
To go over me.
Trey (14:13):
Yeah.
'cause I was looking at the listof the names of all the structures
we talked about last time.
And I was just thinking in myhead, we mentioned the shade
sales and I was like, Ooh.
Cooking with the shade sale above youdoesn't sound like the best, ideal option.
Mike (14:25):
Yeah, those are used predominantly in really hot climates.
And they don't get a whole lot ofrainfall in those particular spaces.
Trey (14:32):
Yeah,
Mike (14:33):
true.
Trey (14:33):
I was thinking of the hot smoke in it, but,
Mike (14:35):
But some people I've seen do kitchens and side yards.
Because that's the space thatthey have that's close proximity.
Some people punch a window through fromthe indoor kitchen to the outdoor kitchen.
But they don't have any structure thatcan go over it because code won't allow
'em to put a structure in that space.
So a lot of this has got to do with,what fits in your space and what's
(15:00):
possible you consider all the differentoptions that you may wanna look at.
Trey (15:05):
Okay.
BBQ Intro (15:08):
We are gonna take a break here for a second and get into outdoor living.
So with outdoor living, we like togo to barbecue bits here we're gonna
share some information of everythingthat you may want to consider in
your outdoor living space as far asfeatures, especially for the kitchen.
Hope you enjoy this.
BBQ End (18:40):
So I hope you enjoyed the barbecue bits that we just featured today,
and we'll have more coming up next week.
If there's something in particular thatyou're interested for, let us know and
we'll get back into the episode now.
Mike (18:54):
one thing that comes into play that's important with
kitchens that we didn't mentionwith structures earlier mm-hmm.
was lighting.
Trey (19:01):
Yes.
It's huge.
Mike (19:02):
So lighting's a really important thing to have if
you have a structure, in fact.
I think that's one of the cool thingsthat you get is the capability to get
built in lighting overhead so you canenjoy this space after it gets dark.
Yes.
Because if you don't haveoutdoor lighting, then when the
sun goes down, basically allthe fun goes, home goes inside.
Trey (19:26):
Just walk out there with a flashlight and try
to cook up some hamburgers.
You know,
Mike (19:30):
Most people aren't like me with a headlamp outside
cooking on their big green egg.
True.
You know, and sometimespeople, the lights are fun.
They come in with, different pendantlights or they come in with string
lights or they the lighting aspect,which we've touched base with on
several episodes lately is, greatlytransforming the outdoor living space
(19:52):
and making it feel more and morelike the indoor space because of the
different features that you can put.
Light into play with.
Yeah.
one of the things with lightingthat's really nice is to have
the capability to have a dimmer.
So you can regulate the amount oflight and create the atmosphere
and the mood that you want to have.
It doesn't need to be full onblast, can be more of a subtle
(20:13):
situation, but you definitely wantto have lighting in your structure.
And then if the structure's detached,some form of lighting between where you're
coming from and where you're going, soyou can see what's going on at night
as you come out and cook your burgers.
Trey (20:29):
One of my favorite details with lighting for For structures.
When we do a cabana, ithas the exposed beams.
So when you're looking at the roof, youcan see the beams holding the roof up.
Having the uplighting to, justlight it up and show the accents
and it just, the architecture justshines a little bit more literally.
So love that detail.
Mike (20:46):
Yeah.
That's a really cool featuretoo, is if you want a really
understated situation, you light upthe ceiling and you turn off the.
rest of the drop lights underneath and itgives you a really nice feel in the space.
And then the bugs go up there too.
Trey (20:59):
Yeah.
You can see all thecobwebs you can't get to.
Mike (21:01):
Yeah.
Although we had a job, we were doinga photo shoot not too long ago, and
I was getting real high up in thestructure so I could look at something
and all of a sudden I looked acrossand I'm looking eye to eye to an owl.
That he was roosted up inthe top of the structure.
And
Trey (21:16):
did he have a lollipop?
No.
Oh, no.
Okay.
It's not the ally.
No.
Mike (21:20):
Yeah, no, this was just regular old hoo down.
when you have a kitchen area,you wanna make sure you have
lighting over that space.
So from a utility standpoint, youcan see what you're doing as you
prep your food and you cook yourfood and you serve your food.
Most people wanna see what they're doing.
Maybe.
If you're not that good of acook, you don't wanna see that.
Trey (21:42):
Yeah, I don't know.
It's gonna taste how it's gonnataste, no matter how it looks like.
So,
Mike (21:45):
Yeah.
the countertop is somethingthat's an important thing to
consider with your kitchen.
there's a lot of materials that can beused different parts of the country.
This comes into play.
Yeah.
A lot different.
So there's back east, Iunderstand soapstone mm-hmm.
is a really great materialfor a kitchen countertop.
(22:07):
It's not something we get here in Texas.
So it's not something that'scommonly used, but I hear
that's a really nice material.
Here we use a lot of granite.
Yep.
'Cause the granite holds up really well.
It's easy to clean.
It performs very well.
Trey (22:23):
Easy to cut.
Compared to something like Deton.
Mike (22:26):
So Deon's, it's a great material.
It is.
The challenge with that, that we'verun into is it does chip and it's
not something that's easily repaired.
So it's something that you have tohave a really good fabricator with, and
you have to understand what the edgesare gonna do over a period of time.
But that stuff is like.
Bulletproof.
From a staining standpoint and amaintenance standpoint, it's great.
(22:50):
Plus it gives you a lot of differentlooks from a material standpoint.
Oh yeah.
It's a marble look.
Yeah.
It's really cool, although it's,it is shipped in here from Spain.
There's concrete countertops,which are done in some parts of the
country, which look really good.
And they've got people that are reallygood at crafting those and other
(23:10):
parts of the country, they don'thave people with those skills at all.
Trey (23:13):
I don't think they have those in Texas, do they?
Mike (23:15):
No.
'cause we do a lot of stone.
Okay.
Countertops, versus in California.
I know that there's a lot of peoplethat do concrete countertops because
to get some of the other materialsshipped in is a lot more expensive.
So again, different parts of thecountry have different materials
that you're gonna look at.
There's a stone here,which is called looters.
(23:37):
Limestone, yeah.
Which is cut into big slabs.
It's a very popular countertop.
The challenge with it is it does stains,bores right over a period of time.
So we'll seal it to help minimize that.
But if somebody's cookingwith a lot of regularity.
And a lot of grease.
It's just something that's gonna,be more difficult to maintain.
(23:59):
And that's where, a lot of timesyour granite may perform better.
Trey (24:02):
Yeah.
I feel like concrete's in the same boatas looters because it's very porous.
I've seen a lot of concrete countertopswhen we're coming to a job and we're
doing like a full demo or something likethat, or just remodel in general and
there's stains everywhere on those things.
So I feel like.
Maybe it's not the best qualityworksmanship on that job or whatever
it might have been, but when I'veseen it, it's usually messy looking.
Mike (24:23):
Every place is different with different skilled people to do the work.
Yeah, it's all better than what I sawwhen I first started in the industry
is people used to tile the countertops.
Trey (24:34):
Is that worse than flagstone?
Mike (24:36):
Yeah, I would say so.
Because you'd have a groutline every six inches.
That's true.
Yeah.
Trying to plate something or put a cupor something like out there, and then
the grout stained horribly mm-hmm.
over a period of timeand keeping that clean.
But yes, in the early days we usedto have people that wanted to use
a flagstone because it matched therest of the style of the backyard.
(25:00):
And, those flagstones weren't flat.
Trey (25:03):
No.
there's probably someone out there that'slike, oh, I can use this material and then
try to like, flatten it out and then itis just, oh, now we're flaking everywhere.
Mike (25:10):
Yeah.
It wasn't a great solution.
So things evolve over time.
I'm sure within five years there'llbe other materials that we're like
not even talking about today thatwill make phenomenal countertops.
Trey (25:22):
Synthetic, what's it called?
Porcelain.
Mike (25:24):
Yeah,
Trey (25:25):
you use porcelain.
It's deton as well, but
Mike (25:28):
so yeah.
There's different materials to consider.
You gotta look at the slab size andthickness that you're going to work with.
When you finish, what you wantis something that's gonna hold up
very well over a period of time.
Yeah.
Now storage is a big dealwhen you look at kitchens.
Some people like to use these stainlesssteel drawers and storage areas and
(25:51):
things like that, but the one thing youhave to understand is it waterproof?
No.
Typically it's not.
You have to understand, if I'm gonna putsomething in it can critters get into that
space and can water get into that space?
And how well is that gonna hold up?
So most of outdoor kitchens.
Outside, they're gonna haveminimal from a storage standpoint.
(26:13):
Because they're going tobasically use the main kitchen.
This is an auxiliary.
And so you're going to bring everythingfrom the indoor kitchen into the outdoor
space, and then you're gonna takeit all back inside when you're done.
Trey (26:25):
Same concept.
When people think about havinga bathroom outdoors, it's like
we have a bathroom indoors.
We can just use thatand then come outside.
Mike (26:32):
Yes and no.
So if you have a bathroom,
Trey (26:36):
I guess you can't bring the bathroom outside.
Like you can bring sometowels that are clean.
Yeah, that's true.
Unless you know you
Mike (26:42):
or cooking dishes or spices or things like that, you
can bring all those things out.
That's true.
Yeah.
Yeah, you can bring 'em in.
now I do have clientsthat have waterproof tubs.
That they use those forstorage of Oh, yeah.
Elements that go under the counter.
Trey (26:58):
Sorry, I was still thinking about the bathroom scenario.
I was like, where are you going with this?
With a waterproof tub?
Yeah.
Mike (27:04):
Oh.
Oh,
Trey (27:05):
no.
Mike (27:05):
Oh, no.
Uh, So anyway that'ssomething to think about.
now there are.
Sealed pantries that exist mm-hmm.
That are a totally sealed it's basicallya stainless steel box that you put
underneath the counter and you canhave, drawers in there, or shelves in
there so you can store things in it.
And it is watertight.
(27:26):
Yep.
And it is critter proof.
And so you've got a situation, a lot ofpeople will incorporate one of those into
a project so they can put some things inthere, but then realizing the rest of the
areas, we're just gonna put some thingsout there that could get wet and dry.
But, we're gonna bring things inand out from the indoor space.
(27:47):
Yeah.
that's how we're gonna use the space now.
There could be a combination of indoorand outdoor space inside your structure
and the fact that you may have an indoorspace for like a bathroom or storage or
things like that, which gives you morecapability to store stuff and protect it.
That's something else to think about.
But, generally you're gonnalook at some different things.
(28:11):
So appliances that gointo your outdoor kitchen?
Yes.
So what would be yourfavorite thing to put in?
Trey (28:18):
We already talked about bars.
'cause I love a wet bar.
I know we'll get tothat one at one episode.
But I would say for just cooking ingeneral, I would probably go the griddle.
'cause I think it's veryversatile and it's something that
you can turn on very quickly.
I know what you're gonna say though.
What would you say?
Mike (28:34):
griddle iss a fabulous thing to cook on.
So
Trey (28:37):
I think it's underutilized though, 'cause people like they, they
love the concept of it, but then theyhave a really nice grill over here,
or really nice smoker over here.
And it's like the griddle is just.
Collecting dust,
Mike (28:48):
Well, There's two different types of griddles,
predominantly in outdoor kitchens.
Evo makes one.
Mm-hmm.
That's the, tampon style grill.
So it's a circular thing and alot of times you do seeding built
in around it, so everybody sitsaround that and you cook on it.
And so it's very interactive.
Aspect of it.
(29:09):
Now, the one big thing that'simportant to know if you do an EVO is
there's this lid that goes over it.
Oh yeah.
And it's about the size ofCaptain America's shield.
Yep.
So you've gotta figure out maybe bigger.
Yeah, probably bigger.
So you need to figure a place wherethat's gonna go while you're cooking.
Trey (29:27):
Yeah.
Talk about having.
Cabinets, or not cabinet space, butcounter space, counter spaces taken
Mike (29:31):
up by, the shield.
So you gotta figure out where that goes.
And then there's, a griddle that'sjust in line, like a typical grill or
something else like the lay griddle is areally nice one because it's, basically I
think it's cast iron that's covered by astainless, and so it heats real uniformly.
(29:52):
Blackstone is become extremelypopular with some people.
So there's all kinds of griddlesthat can be built into the space.
And the nice thing about it is,you can cook, like you said,
a lot of different things.
I'm a real big griddle fan 'causeI cooked pancakes for college
students for about a decade.
Every Sunday at church.
So I was really good at the griddleand really enjoyed the griddle.
(30:14):
And, that's a fun thing to cook on.
Yes, I am opinionated in thefact that I have a big green egg.
And so I would want my biggreen egg built in and, you can
cook a lot of different things.
I mean,
Trey (30:27):
I'm not gonna cook a steak on a griddle, I'll tell you that.
I'll cook it on a green egg.
Mike (30:31):
Night before last, we cooked rib eyes.
750 degrees, eightminutes, and it was done.
I cooked pork chops the same night.
a little bit different set up.
I cooked asparagus the same night,a little bit different set up,
so I just have to know the order.
I cooked the asparagus first, cook thesteak second, and then cook the pork
(30:52):
chops third, because my big green eggdoesn't have a section like a primo.
Or a Komodo Joe.
Both of those have separate chambers.
So you could do an indirectand a direct at the same time.
So I have to put a plate setterin mine to create indirect.
Yeah.
So you gotta use that for the pork chops.
Trey (31:13):
So you're saying the green egg's actually not the best out there?
Mike (31:15):
Tweak their.
You wouldn't be able tocook as much food as I did.
True.
If you were using one of thosebecause you would have only
half the space to cook with.
Trey (31:25):
And with the smoker, obviously it's dumb question, but there might
be someone out there, you're ableto switch out the woods so you could
change the taste of the smoky flavors.
Right.
Mike (31:32):
you can, yeah.
So when I go to ribs, then I'mgonna use a lot of different
flavored woods, cherry and apple.
Mesquites a real dangerous one to cookwith because it's got a really strong
flavor, so you have to be careful with it.
But yes.
And almost all your grills today, a lotof them have a smoke chamber in them.
Yeah.
So you can add some of that,flavor that you can get, especially
(31:54):
with the better grills that aregriddles that are out there.
But, when somebody's startingout, we talked about, luxury
outdoor living earlier this year.
A big green egg.
I got mine on Craigslist for 300bucks, so that's a good deal.
I've been cooking on it for a long time.
Oh yeah.
it's something thatholds up extremely well.
It doesn't break it's very flexible.
(32:15):
I can cook.
I still have yet to cook a pizzaon it, you can cook a pizza on it.
Yeah.
You can cook ribs on it slowand, consistent for four hours.
Or I can cook a steak.
Eight minutes at 750 degrees.
So
Trey (32:30):
speaking of pizzas, that's another big item that.
it's been trendy for the past, probablyfive years, that people were like,
oh, I kinda want a pizza oven now.
Mike (32:37):
So pizza oven's a really nice thing to have.
And so when you have a pizza oven,you can cook a lot of different
things besides pizza in it too.
Mm-hmm.
I mean, you can bake bread, youcan do a lot of different things.
Cookies cookies or aphenomenal in a pizza oven.
That, but it does takeup some counter space.
And what you have to figure out isif you're doing a wood-fired pizza or
(32:58):
you're doing a gas-fired pizza ovenand the setup you're gonna have for
that respectively there's a lot ofgreat units that are on the market.
That are available for you, butmost of them set on the countertop.
Now we've done some thatare actually built in.
Yep.
Like we did one with a,
Trey (33:15):
in Fort Worth on the
Mike (33:16):
lake, the built in fireplace.
And then we took out some of the roomfrom the bathroom, which was behind
the fireplace to set the pizza oven.
So it set back into that space.
But your grills arewhere there's tremendous.
Diversity and what's available.
Yeah, and what you have tounderstand is what you're gonna
(33:36):
use the grill for and what type ofequipment you want on your grill.
' cause there's people that itwill spend a couple of thousand
dollars on a grill built in grill.
And there's people that'll spendseven and $8,000 in a built in grill.
Those grills are different.
They perform differently.
They're going to hold updifferently over a period of time.
(33:59):
And so you have to understandwhat you're purchasing.
So some people are like, I'm gonnabe in the house three or four years.
I don't need a $7,000.
Grill that I'm not gonna haveproblems with for the next 15 years.
Yeah.
'cause I'm not gonna be here that long.
So it's not a goodinvestment for my money.
So you have to talk through how you'regonna use that piece of equipment so you
(34:22):
can figure out, what's gonna be the bestscenario for you and your family on that.
Trey (34:27):
So when, there's gonna be someone that's thinking about where they're gonna
be placing the grill, and ideally they'relike, oh, well I have, gas stubbed out
right here already on the back patio.
And we met with, a couple lastweek and they didn't think that
would be sufficient, obviously.
And, because they wanted toget the grill really hot.
So do you have anything tosay on that kind of matter?
Mike (34:48):
the three quarter inch line that's provided by builders and has
been done so for the past 40 yearsthat are stubbed out 40 years ago,
worked great for the griddle that wasavailable at that point in time in the BT
requirements that he had for the grill.
Yeah.
Then yeah.
It does not meet the BTU requirementsfor hardly anything today.
(35:11):
So if you're gonna set the grillright there on top of that three
quarter inch line, it will work.
At least 50% of the time tothe grill's fullest capacity.
Trey (35:23):
What if it's, 'cause I like having the grill facing where the action's
happening so you can watch people.
Some people like it turned the otherway so they can see you cooking.
But let's say that, I just want to turnit right a little bit off the house.
Well, It's still be able to work.
Mike (35:37):
Your performance is gonna drop as you're going through
that three quarter inch line.
So typically I'm gonna run a line that'san inch and a half, okay, to your griddle.
So I have good flow rate and I'm gonnarun a new gas line typically that
I'm hooking all kinds of differentthings up to sometimes it's, to
(35:58):
heaters, to the grill to the fire pit.
To, the pool heater.
Mm-hmm.
I'm gonna look at all thesedifferent things and run my gas BT
U requirements for all those things.
So I have the proper size lines andflow rates so I can run all them at the
same time and they all perform well.
(36:18):
Yeah.
Okay.
And what's their comment about ahot griddle is they probably had
somebody that was a friend that.
They ran small BTU requirements and sowhen they used the fireplace and they
used the fire pit and they're using thepool heater, the grill wouldn't cook.
Yeah.
'cause there wasn'tenough flow rate to it.
(36:39):
Yeah.
Okay.
So it's math.
You do the math, you can make'em all work at the same time.
Yep.
It's not that one grill ishotter than another grill.
And that's what they were thinking.
Mm-hmm.
It's the supply of the gasto it, which makes it hot.
All the time.
Oh yeah.
Oh, that's a good point.
you've got different things to cook on.
(37:01):
You have different storageapplications, you have different
refrigerator situations.
So there was a really cool thing thatwe did on barbecue bits not too long
ago, and it's a drop in cooler unit,which will support like 20 cans.
So you could fill up awhole cooler for a party.
Trey (37:22):
Yeah.
Mike (37:22):
And you know that's a really nice feature to have and some people
use that as a portable unit, so it'snot built into their Oh, really?
Their kitchen, you know.
interesting.
it's a cool setup type situation.
No, it
Trey (37:35):
is.
It is.
What do you think about, likeventilation and everything
like that when you're cooking.
'cause you you hear some people, they'relike, I don't want to cook anymore on the
patio 'cause it just gets way too hot.
I wanna put it out in the yard.
Some people are like, I just need a venthood to, just to get better ventilation.
What's your thoughts?
Mike (37:52):
If you have two walls on a structure, you need a vid hood.
Okay.
'cause the smoke's notgonna get out of that space.
If you have one wall, realize thatthe smoke may be getting out, but it
may not be going to where you want it.
Okay.
So that's where Vena hoodbecomes very beneficial as well.
'cause you can make sure thatthe smoke goes in the right spot.
(38:12):
The other thing is seasonally winddirections change here and the.
Summer, the wind comes from thesouthwest, predominantly in the winter.
It comes from the northwest predominantly.
Yeah.
So it's gonna blow your smoke inthose directions predominantly.
So if you have a hood though, itdoesn't matter what the predominant
wind direction is, you cancontrol the smoke all the time.
(38:35):
it's a nice feature to have.
And some people that's critical for'em and other people look at different
scenarios to, keep the situation well.
What else
Trey (38:45):
was struck?
Structures we're
Mike (38:47):
So with your outdoor kitchens, there's the big thing that most people
fall short on is electrical plugs.
Yeah.
We want enough plugs that wecan service the things that we
want, so you're gonna need plugsgenerally underneath the counter.
To support the things that you want there.
You wanna want plugs in thebacksplash to support the things
(39:11):
that you may have on the counter.
third thing that you may, if you'rehaving a structure is you may want some
plugs low in the structure that you canplug things into as well as some plugs up
high 'cause there's people that are like,I wanna plug in and Christmas lights.
Or string lights or that typeof thing in addition to my can
lights that are in the space.
(39:32):
If you're gonna do lights up high, it'sreally nice to put that on a dedicated
switch so you can turn on those lightsand off as you so desire those to be.
But the lighting's probablyone of the biggest things.
Another thing that's very common hereas a fan to provide some circulation,
especially in the hot summer days mm-hmm.
(39:54):
to look at a lot of timespeople are like, do you put.
A light on the fan, generallynot because it's gonna bring the
height of that down so low thata lot of times we don't do that.
The other thing that a lot of peopleare looking at with lights is some
people are coming in with some reallycool outdoor chandeliers to, make
(40:15):
the space, give a little bit morefeel for a particular design style
that they're trying to achieve.
So there's lots of fun things youcan do in your outdoor kitchen.
Some people.
Have even crazy things like built-indishwashers the, all kinds of
refrigeration items to considerbut, lots of different things.
If it's in the indoor kitchen,there's a lot of places that will
(40:39):
put it in an outdoor kitchen as well.
So it's just, you've gotta figure outhow you wanna live in the space and, look
at us to help create that space for you.
Perfect.
Hopefully this is helpful.
It's another step in the processfor you to consider on what's
your ideal backyard oasis.
We will be getting into stepfive next, which we'll get into
(41:00):
more details on, swimming pools.
And then get into some details onsome really crazy features and things
like that you may want to consider.
Oh, yeah.
So look for some, episodes coming up.
If there's things that youwanna make sure we cover in this
step process, send us a note.
you enjoy everything so far, give us athumbs up, pass it on to your friends.
Reviews to the podcast arehelpful and to sharing information
(41:24):
to other people like you.
So if you scroll all the way down to thebottom there's a place that you can review
ours on all the podcast platforms, but wethank you for, joining us today and look
forward to talking to y'all again soon.
Trey (41:38):
See you later.
Outro (41:40):
This show is all about helping you become a better buyer, a better pool
owner, and hopefully you're gonna findsome insights into how to enjoy your pool
even more so how to help your friends,your family, anybody looking to buy a
pool in the future or that want to remodeltheir backyard, add an outdoor fireplace,
fire pit, add an outdoor kitchen area, addsome shade cells, or whatever else it is.
(42:03):
We wanna be that resource for you, andthat's the end goal here, and we promise.
That there's gonna bea ton of information.
We'll try to go through it, youknow, as relatively quickly, but
also slow so people can understand.
But the intent of the show, thereason Mike and I are doing this
is because we just got a lot inour heads and we wanna share it.
So we hope to see youhere every single week.
Thanks for listening.
Welcome to Luxury Outdoor Living Podcast with Mike and Trey
Farley of Farley Pool Designs.
For over 40 years, we've helpedhomeowners turn their backyards
into personal retreats, spaces ofjoy, relaxation and unforgettable
memories, and whether it's a cozy as.
Scape or a resort style oasis.
We design it all.
(00:24):
We know how overwhelming a projectcan feel, and nothing feels worse than
a homeowner having a bad experience.
And that's why after decades of designingand teaching in this industry, we're
here to share our knowledge, helping you.
The process with confidence.
Every week we break down designtrends and insider tips that
turn your vision into reality.
(00:45):
And since this is about creating somethingamazing together, drop a comment.
If you have any questions, ideas, orjust want to be part of the conversation,
if you find this helpful, a like helpsget this out to more people like you.
And if you want to keep upwith what's next, go ahead
and hit that subscribe button.
We'd love to have you along for the ride.
Let's build your paradise together.
Mike (01:12):
Good afternoon.
This is Mike Farley with Luxury OutdoorLiving Podcasts being sponsored by
Farley Pool Designs, and I'm here todaywith my coho co-host, Trey Farley.
Yes.
You you'd think I hadthis all figured out.
So today's a big day.
Oh, big one.
Yeah.
So does anybody know why
Trey (01:30):
it's our hundredth
Mike (01:32):
episode?
Yes.
Our hundredth episode is dropping.
So this is, you listento this is number 100.
think I'd know if he's myco-host or hor or whatever.
So a lot of people don'tknow that he's also my son.
So we could, I could call you that.
I look like you yeah,but some people don't,
Trey (01:48):
they're not watching on video,
Mike (01:49):
they're watching on audio.
That's true.
Audio.
And some people thinkyou look better than me.
So that's a good thing too.
And vice versa.
So With this episode,we made another mistake.
we were talking about thesteps and we came to step
three, which was entertainment.
And then we said step four.
And I should have been lookingat my outlines more closely.
(02:10):
was part two of step three.
It wasn't four.
it has to do with outdoor living.
we talked about the entertainmentaspect first, and this is
going to be outdoor kitchen.
So every time I say four, realizethis is part two of step three.
' cause otherwise all the other episodes werecorded, the numbers are all messed up.
(02:32):
Yeah, we got two step fours.
Yeah, we have two step fours technically.
And I hope you guys enjoy this episode.
I really appreciate the support that we'vehad for the first a hundred episodes,
but I do have a question for you.
So we, we have a whole bunch of newthings that are gonna be coming up.
we're excited about a lot of those.
But we're also interested in seewhat people listen to and people do
(02:55):
enjoy because they listen to it andthey listen to the whole episode.
But I'm just interested do you like tohear more stories about people that are
from the different industries in theoutdoor living aspect, or do you want more
technical data on something in particular?
Or is there some subject thatwe haven't touched on and you're
like, you're really missing it?
(03:16):
One thing we really haven't talkedabout at all is landscaping.
Yeah.
As in the green and growy parts,which is funny because that's
how I started a long time ago.
Yeah.
Is from that aspect.
So that's something we'regonna be addressing.
And we got all kinds of things fromoutdoor play areas and sports courts
and, audio TVs and lots of differentthings that are gonna be coming soon.
(03:40):
But if you've got someinput share with us.
Give us some comments send usan email whatever works best and
whatever platform you're in, just a
Trey (03:48):
really easy way to do is we have the Instagram.
So you just go on the Instagramand you can, DM us and we can
answer your questions there.
And listener feedback is huge to us.
It's very important.
Maybe there's a certain topic we canpoint you to the direction that we've
already spoken about or there's somethingout there that we maybe heard of and we
just never thought about talking about.
I don't know.
But hearing back from y'all,'cause y'all hear us talk all
(04:10):
the time, it's very important.
So that's an easy way to do it.
But yeah, like you said, email oranything else is I see the Instagram
dms so I can reply like that.
Mike (04:19):
So enjoy episode 100 your outdoor kitchen, which is part two of the
outdoor living aspects and your steps.
So we got step four andfive coming shortly.
we will keep on going.
So we are going to checkout the outdoor kitchen.
Trey (04:36):
Yes.
Mike (04:36):
So some people call this the hub of the.
Luxury, outdoor living space,
Trey (04:41):
heart and soul.
Mike (04:42):
There's a couple of things that are really straightforward
with outdoor kitchens.
Almost every outdoor kitchencounter has set at 36 inches height.
Okay.
There's a lot of kitchens thatdon't have back splashes on them.
Trey (04:54):
No.
Mike (04:54):
So it's just the counter itself.
I like to put backsplashes on most of mine.
Mm-hmm.
Because I'm trying to figure outwhere I'm gonna put electrical plugs.
Okay.
So with electrical plugs, I canrecess those into the back splash.
And I used to say the backsplash was six inches high.
Trey (05:12):
Yeah.
Mike (05:13):
But now because of codes and waterproof plugs and the.
Cover that goes over them.
Those are a good eight inchestall, not six inches tall.
My backsplash has to bemore like eight inches tall.
Trey (05:28):
Now, we've been saying this for a while now.
'Cause that one scenario had, butrecently on a photo shoot we had
we didn't do the outdoor kitchen.
The builder, the home did.
he had six inches.
And he didn't have those big,bulky covers on it, so I don't
know exactly what he did there.
So there might be a possibility.
You can still do it.
Mike (05:44):
It's gonna be different in every place, but you gotta realize that you're
gonna have to deal with whatever codeis if you're putting a plug in that.
Yeah.
the big challenge that came up wasthe first time this became an issue.
Trey (05:56):
Yeah.
Why is six and eight inches sucha, why is that even question?
Mike (05:59):
Well, I had a client and they were short.
Trey (06:02):
Okay.
Mike (06:03):
So a 42 inch bar height was tall for them.
Trey (06:06):
Yeah.
Mike (06:07):
And we added two more inches to it.
And at 44 they were not a happy camper.
Trey (06:12):
Can't you just get a taller chair?
Mike (06:14):
wanna stand next to it.
Trey (06:15):
Oh, that makes sense.
Yeah.
I like standing next to bars.
Mike (06:18):
Yeah.
So you just gotta know what you have to doso you can communicate it to the client.
'cause if the client understandsgoing in, then it's not a
surprise then they're all good.
Yeah.
I'd been saying 42 for yearsand the code had changed and we
were doing 44 and for a while.
And that's something youjust have to think about.
You have to understand.
(06:39):
I've got a kitchen.
When I have a kitchen, I wannado certain things in that space.
Okay.
most people, it's cook.
Prep.
Yep.
And serve.
Yep.
So I need space to dothose things respectively.
So a lot of times kitchens aredifferent shapes to make that occur.
(07:00):
A great kitchen layoutis a U-shaped kitchen.
Yeah.
'cause you can cook on one partof the U, you can prep on the
other part of the U and you canserve on the other part of the U.
Mm-hmm.
So it's a really nice,efficient situation.
But a lot of 'em are galley style.
They're all just one run, so we'regonna do all those in one on one side.
(07:22):
One of the things youwant to think about is.
a lot of times people are like, I wantall these different things in my kitchen.
Yep.
Is what you're gonna be leftwith Counter space after you
do all these different things.
Like some people are like, I want agrill and I want a griddle, and I want
a Komodo Joe or Big Green Egg, and.
(07:44):
I want a pizza oven.
Yep.
And those are all things thatgo on top of the counter.
And so if they're all going on topof the counter, where's our prep
space and serving space gonna be?
Okay.
So you have to understand,where you're gonna put things.
So a lot of times youwant in between things.
And an ideal counter, if I'vegotta have two things sticking
(08:07):
up, I want those on the two ends.
I want the grill on one end,the griddle on the other end.
And that way I have as muchprep and serving space in the
middle if it's one long run.
Now, if it's an L-shaped, thenthat gives me a little bit more
flexibility on what I can do.
You, as I mentioned, it's a great one.
Yeah.
You gotta look at what appliancesyou're going to put in this space.
(08:29):
And then under counter,there's people that.
They want a fridge, they want, trashcan, they want to have some storage.
They want to have icemaker, an ice maker now
Trey (08:43):
different fridge for their wine.
'cause they have to keep it at a certaintemperature to make sure it's perfect.
Mike (08:47):
Sure.
And another thing that goes on thecounter, a lot of people wanna sink.
Mm-hmm.
Some people want to drop in cooler.
So those are all different things.
You have to figure outhow you're going to.
Design this to put allthese features into play.
The other thing that happens iswhen we do construction, we're
doing a lot of masonry block.
(09:09):
Stone.
Yep.
Now, there is a lot of peopletoday that aren't using
masonry block and stone at all.
They're doing a metal framed structure.
There's some people that are buying prefabstructures that because they're looking
for something that's more interior.
Base, they're looking for really nicebuilt-in drawers and soft touch closes
(09:31):
and all those type of things, which youdon't get with a, masonry block and stone
situation with stainless steel doors.
So there's a lot of variation is becomingmore and more of what's available
today that you can go to and lookat with your outdoor kitchen setup.
So you want to explore.
(09:52):
What exactly you want it to look like.
Yeah.
Okay.
So there's the function of all thepieces that are going in and you have
to understand the priorities of those tofigure out what will work in your space.
'cause some people have room fora U-shaped kitchen and some people
have, 10 feet of counter space.
So those are gonna be totallydifferent applications.
Trey (10:15):
I love the U-shaped one because typically there's obviously gonna
be, most times there's gonna be anisland there, in the u and that
just adds space for counter space.
'cause when you're cooking andyou're using different ingredients,
it's not just a couple pots.
Sometimes you, you have multiplethings going on at the same time.
So prep spaces.
The more the merrier in my opinion.
Mike (10:33):
So you're talking about a U-shaped kitchen with an island in the center.
Trey (10:37):
It's, it's kind of It's a Big U, but yes.
But everyone's footprint's a little di.
It's all different.
So yeah.
So it's what works best for you.
That's
Mike (10:44):
what we did with the sunken one.
Here in Dallas, not too long ago, it wasa really nice space 'cause they were able
to use the island in the middle for, lotsof storage as well as a lot of seating.
Trey (10:56):
Yeah.
Mike (10:56):
Places for everybody.
And there was a swim up bar.
On one of the parts of the U.
Trey (11:01):
Yeah.
Mike (11:02):
which, when we get into sink, we get into Bathrooms, we get into
showers, ice makers, we get into showers.
Most of those cities require that waterto be drained to your city sewer systems.
So the challenge is most of thoseinlets to go into the sewer are
(11:26):
uphill of what you're constructing.
Yeah.
And so what that requires is thatthe water the waste water go to a
grinding and pump station that'sgoing to take that and send it.
Back uphill.
Okay.
So that's a costly featurethat you have to look at to do.
(11:47):
I had somebody the other day,it's like, I want an ice maker.
And I'm like, that's a $15,000 ice maker.
'Trey: cause ice melts and has to
go out somewhere.
It's gotta go out somewhere.
And to me it's ridiculous.
It's melting water.
Why can't that just draininto the landscaping?
But cities don't allow it.
And so you've gotta drainthat into something that's
gotta be ground and pumped.
(12:09):
Up.
Trey (12:09):
So if you're in the county, are you good?
You don't have to do that, oris the county's the same thing?
Because I know the county's a littlebit more flexible on other items.
Mike (12:16):
We're in the wild west of Texas.
Trey (12:18):
Yes.
Okay.
That's true.
So
Mike (12:19):
you saying that there's a different code in the county Yeah.
Is totally different thanother places, California.
Yeah.
That are in the county versusthe city are highly regulated.
So true.
Yep.
In some places in Texas that it.
There is no code, and so thereforeyou could drain your ice,
melting ice out into the grass.
(12:40):
But, every city'sdifferent on that aspect.
where it all boils backto is health and wellness.
Mm-hmm.
They want to create a situation whereyou're going to stay healthy and well and
not get sick because of the environmentthat you create in your outdoor kitchen.
that's all that everybody's lookingfor is the best case scenario
(13:01):
that you, you're gonna look at.
those are things that you have toconsider and how you're gonna do it now.
Anytime somebody's like,well, I'm gonna do a bathroom.
Then it's not that hard to do a sinkor an ice maker because, we've already
got the setup for the bathroom.
So if you do one, it makes it moredigestible to do the others as well.
Trey (13:22):
Yeah.
Let me ask you this because wehaven't touched on it really quickly.
I know this is stage four.
And stage three we're talkingabout structures and fire
features and stuff like that.
But with the outdoor kitchen, if youdesigned a lot of 'em, are they always
gonna have a structure above them?
Mike (13:37):
No.
Trey (13:37):
Okay.
Mike (13:38):
Some don't.
Okay.
everybody's different in howthey want their space to be.
Yeah.
I would say the majorityhave a structure above them.
Okay.
Almost everybody that comes tous and says, I want a kitchen.
It's a foregone that they want some typeof structure to provide some shade or rain
protection over that space because mostpeople don't want to cook out in the rain.
(14:01):
Yeah.
Now.
I tell people all the time, you couldset up an umbrella and, stay dry.
Most people are like, no, I need a solidroof structure of some form or fashion.
Yeah.
To go over me.
Trey (14:13):
Yeah.
'cause I was looking at the listof the names of all the structures
we talked about last time.
And I was just thinking in myhead, we mentioned the shade
sales and I was like, Ooh.
Cooking with the shade sale above youdoesn't sound like the best, ideal option.
Mike (14:25):
Yeah, those are used predominantly in really hot climates.
And they don't get a whole lot ofrainfall in those particular spaces.
Trey (14:32):
Yeah,
Mike (14:33):
true.
Trey (14:33):
I was thinking of the hot smoke in it, but,
Mike (14:35):
But some people I've seen do kitchens and side yards.
Because that's the space thatthey have that's close proximity.
Some people punch a window through fromthe indoor kitchen to the outdoor kitchen.
But they don't have any structure thatcan go over it because code won't allow
'em to put a structure in that space.
So a lot of this has got to do with,what fits in your space and what's
(15:00):
possible you consider all the differentoptions that you may wanna look at.
Trey (15:05):
Okay.
BBQ Intro (15:08):
We are gonna take a break here for a second and get into outdoor living.
So with outdoor living, we like togo to barbecue bits here we're gonna
share some information of everythingthat you may want to consider in
your outdoor living space as far asfeatures, especially for the kitchen.
Hope you enjoy this.
BBQ End (18:40):
So I hope you enjoyed the barbecue bits that we just featured today,
and we'll have more coming up next week.
If there's something in particular thatyou're interested for, let us know and
we'll get back into the episode now.
Mike (18:54):
one thing that comes into play that's important with
kitchens that we didn't mentionwith structures earlier mm-hmm.
was lighting.
Trey (19:01):
Yes.
It's huge.
Mike (19:02):
So lighting's a really important thing to have if
you have a structure, in fact.
I think that's one of the cool thingsthat you get is the capability to get
built in lighting overhead so you canenjoy this space after it gets dark.
Yes.
Because if you don't haveoutdoor lighting, then when the
sun goes down, basically allthe fun goes, home goes inside.
Trey (19:26):
Just walk out there with a flashlight and try
to cook up some hamburgers.
You know,
Mike (19:30):
Most people aren't like me with a headlamp outside
cooking on their big green egg.
True.
You know, and sometimespeople, the lights are fun.
They come in with, different pendantlights or they come in with string
lights or they the lighting aspect,which we've touched base with on
several episodes lately is, greatlytransforming the outdoor living space
(19:52):
and making it feel more and morelike the indoor space because of the
different features that you can put.
Light into play with.
Yeah.
one of the things with lightingthat's really nice is to have
the capability to have a dimmer.
So you can regulate the amount oflight and create the atmosphere
and the mood that you want to have.
It doesn't need to be full onblast, can be more of a subtle
(20:13):
situation, but you definitely wantto have lighting in your structure.
And then if the structure's detached,some form of lighting between where you're
coming from and where you're going, soyou can see what's going on at night
as you come out and cook your burgers.
Trey (20:29):
One of my favorite details with lighting for For structures.
When we do a cabana, ithas the exposed beams.
So when you're looking at the roof, youcan see the beams holding the roof up.
Having the uplighting to, justlight it up and show the accents
and it just, the architecture justshines a little bit more literally.
So love that detail.
Mike (20:46):
Yeah.
That's a really cool featuretoo, is if you want a really
understated situation, you light upthe ceiling and you turn off the.
rest of the drop lights underneath and itgives you a really nice feel in the space.
And then the bugs go up there too.
Trey (20:59):
Yeah.
You can see all thecobwebs you can't get to.
Mike (21:01):
Yeah.
Although we had a job, we were doinga photo shoot not too long ago, and
I was getting real high up in thestructure so I could look at something
and all of a sudden I looked acrossand I'm looking eye to eye to an owl.
That he was roosted up inthe top of the structure.
And
Trey (21:16):
did he have a lollipop?
No.
Oh, no.
Okay.
It's not the ally.
No.
Mike (21:20):
Yeah, no, this was just regular old hoo down.
when you have a kitchen area,you wanna make sure you have
lighting over that space.
So from a utility standpoint, youcan see what you're doing as you
prep your food and you cook yourfood and you serve your food.
Most people wanna see what they're doing.
Maybe.
If you're not that good of acook, you don't wanna see that.
Trey (21:42):
Yeah, I don't know.
It's gonna taste how it's gonnataste, no matter how it looks like.
So,
Mike (21:45):
Yeah.
the countertop is somethingthat's an important thing to
consider with your kitchen.
there's a lot of materials that can beused different parts of the country.
This comes into play.
Yeah.
A lot different.
So there's back east, Iunderstand soapstone mm-hmm.
is a really great materialfor a kitchen countertop.
(22:07):
It's not something we get here in Texas.
So it's not something that'scommonly used, but I hear
that's a really nice material.
Here we use a lot of granite.
Yep.
'Cause the granite holds up really well.
It's easy to clean.
It performs very well.
Trey (22:23):
Easy to cut.
Compared to something like Deton.
Mike (22:26):
So Deon's, it's a great material.
It is.
The challenge with that, that we'verun into is it does chip and it's
not something that's easily repaired.
So it's something that you have tohave a really good fabricator with, and
you have to understand what the edgesare gonna do over a period of time.
But that stuff is like.
Bulletproof.
From a staining standpoint and amaintenance standpoint, it's great.
(22:50):
Plus it gives you a lot of differentlooks from a material standpoint.
Oh yeah.
It's a marble look.
Yeah.
It's really cool, although it's,it is shipped in here from Spain.
There's concrete countertops,which are done in some parts of the
country, which look really good.
And they've got people that are reallygood at crafting those and other
(23:10):
parts of the country, they don'thave people with those skills at all.
Trey (23:13):
I don't think they have those in Texas, do they?
Mike (23:15):
No.
'cause we do a lot of stone.
Okay.
Countertops, versus in California.
I know that there's a lot of peoplethat do concrete countertops because
to get some of the other materialsshipped in is a lot more expensive.
So again, different parts of thecountry have different materials
that you're gonna look at.
There's a stone here,which is called looters.
(23:37):
Limestone, yeah.
Which is cut into big slabs.
It's a very popular countertop.
The challenge with it is it does stains,bores right over a period of time.
So we'll seal it to help minimize that.
But if somebody's cookingwith a lot of regularity.
And a lot of grease.
It's just something that's gonna,be more difficult to maintain.
(23:59):
And that's where, a lot of timesyour granite may perform better.
Trey (24:02):
Yeah.
I feel like concrete's in the same boatas looters because it's very porous.
I've seen a lot of concrete countertopswhen we're coming to a job and we're
doing like a full demo or something likethat, or just remodel in general and
there's stains everywhere on those things.
So I feel like.
Maybe it's not the best qualityworksmanship on that job or whatever
it might have been, but when I'veseen it, it's usually messy looking.
Mike (24:23):
Every place is different with different skilled people to do the work.
Yeah, it's all better than what I sawwhen I first started in the industry
is people used to tile the countertops.
Trey (24:34):
Is that worse than flagstone?
Mike (24:36):
Yeah, I would say so.
Because you'd have a groutline every six inches.
That's true.
Yeah.
Trying to plate something or put a cupor something like out there, and then
the grout stained horribly mm-hmm.
over a period of timeand keeping that clean.
But yes, in the early days we usedto have people that wanted to use
a flagstone because it matched therest of the style of the backyard.
(25:00):
And, those flagstones weren't flat.
Trey (25:03):
No.
there's probably someone out there that'slike, oh, I can use this material and then
try to like, flatten it out and then itis just, oh, now we're flaking everywhere.
Mike (25:10):
Yeah.
It wasn't a great solution.
So things evolve over time.
I'm sure within five years there'llbe other materials that we're like
not even talking about today thatwill make phenomenal countertops.
Trey (25:22):
Synthetic, what's it called?
Porcelain.
Mike (25:24):
Yeah,
Trey (25:25):
you use porcelain.
It's deton as well, but
Mike (25:28):
so yeah.
There's different materials to consider.
You gotta look at the slab size andthickness that you're going to work with.
When you finish, what you wantis something that's gonna hold up
very well over a period of time.
Yeah.
Now storage is a big dealwhen you look at kitchens.
Some people like to use these stainlesssteel drawers and storage areas and
(25:51):
things like that, but the one thing youhave to understand is it waterproof?
No.
Typically it's not.
You have to understand, if I'm gonna putsomething in it can critters get into that
space and can water get into that space?
And how well is that gonna hold up?
So most of outdoor kitchens.
Outside, they're gonna haveminimal from a storage standpoint.
(26:13):
Because they're going tobasically use the main kitchen.
This is an auxiliary.
And so you're going to bring everythingfrom the indoor kitchen into the outdoor
space, and then you're gonna takeit all back inside when you're done.
Trey (26:25):
Same concept.
When people think about havinga bathroom outdoors, it's like
we have a bathroom indoors.
We can just use thatand then come outside.
Mike (26:32):
Yes and no.
So if you have a bathroom,
Trey (26:36):
I guess you can't bring the bathroom outside.
Like you can bring sometowels that are clean.
Yeah, that's true.
Unless you know you
Mike (26:42):
or cooking dishes or spices or things like that, you
can bring all those things out.
That's true.
Yeah.
Yeah, you can bring 'em in.
now I do have clientsthat have waterproof tubs.
That they use those forstorage of Oh, yeah.
Elements that go under the counter.
Trey (26:58):
Sorry, I was still thinking about the bathroom scenario.
I was like, where are you going with this?
With a waterproof tub?
Yeah.
Mike (27:04):
Oh.
Oh,
Trey (27:05):
no.
Mike (27:05):
Oh, no.
Uh, So anyway that'ssomething to think about.
now there are.
Sealed pantries that exist mm-hmm.
That are a totally sealed it's basicallya stainless steel box that you put
underneath the counter and you canhave, drawers in there, or shelves in
there so you can store things in it.
And it is watertight.
(27:26):
Yep.
And it is critter proof.
And so you've got a situation, a lot ofpeople will incorporate one of those into
a project so they can put some things inthere, but then realizing the rest of the
areas, we're just gonna put some thingsout there that could get wet and dry.
But, we're gonna bring things inand out from the indoor space.
(27:47):
Yeah.
that's how we're gonna use the space now.
There could be a combination of indoorand outdoor space inside your structure
and the fact that you may have an indoorspace for like a bathroom or storage or
things like that, which gives you morecapability to store stuff and protect it.
That's something else to think about.
But, generally you're gonnalook at some different things.
(28:11):
So appliances that gointo your outdoor kitchen?
Yes.
So what would be yourfavorite thing to put in?
Trey (28:18):
We already talked about bars.
'cause I love a wet bar.
I know we'll get tothat one at one episode.
But I would say for just cooking ingeneral, I would probably go the griddle.
'cause I think it's veryversatile and it's something that
you can turn on very quickly.
I know what you're gonna say though.
What would you say?
Mike (28:34):
griddle iss a fabulous thing to cook on.
So
Trey (28:37):
I think it's underutilized though, 'cause people like they, they
love the concept of it, but then theyhave a really nice grill over here,
or really nice smoker over here.
And it's like the griddle is just.
Collecting dust,
Mike (28:48):
Well, There's two different types of griddles,
predominantly in outdoor kitchens.
Evo makes one.
Mm-hmm.
That's the, tampon style grill.
So it's a circular thing and alot of times you do seeding built
in around it, so everybody sitsaround that and you cook on it.
And so it's very interactive.
Aspect of it.
(29:09):
Now, the one big thing that'simportant to know if you do an EVO is
there's this lid that goes over it.
Oh yeah.
And it's about the size ofCaptain America's shield.
Yep.
So you've gotta figure out maybe bigger.
Yeah, probably bigger.
So you need to figure a place wherethat's gonna go while you're cooking.
Trey (29:27):
Yeah.
Talk about having.
Cabinets, or not cabinet space, butcounter space, counter spaces taken
Mike (29:31):
up by, the shield.
So you gotta figure out where that goes.
And then there's, a griddle that'sjust in line, like a typical grill or
something else like the lay griddle is areally nice one because it's, basically I
think it's cast iron that's covered by astainless, and so it heats real uniformly.
(29:52):
Blackstone is become extremelypopular with some people.
So there's all kinds of griddlesthat can be built into the space.
And the nice thing about it is,you can cook, like you said,
a lot of different things.
I'm a real big griddle fan 'causeI cooked pancakes for college
students for about a decade.
Every Sunday at church.
So I was really good at the griddleand really enjoyed the griddle.
(30:14):
And, that's a fun thing to cook on.
Yes, I am opinionated in thefact that I have a big green egg.
And so I would want my biggreen egg built in and, you can
cook a lot of different things.
I mean,
Trey (30:27):
I'm not gonna cook a steak on a griddle, I'll tell you that.
I'll cook it on a green egg.
Mike (30:31):
Night before last, we cooked rib eyes.
750 degrees, eightminutes, and it was done.
I cooked pork chops the same night.
a little bit different set up.
I cooked asparagus the same night,a little bit different set up,
so I just have to know the order.
I cooked the asparagus first, cook thesteak second, and then cook the pork
(30:52):
chops third, because my big green eggdoesn't have a section like a primo.
Or a Komodo Joe.
Both of those have separate chambers.
So you could do an indirectand a direct at the same time.
So I have to put a plate setterin mine to create indirect.
Yeah.
So you gotta use that for the pork chops.
Trey (31:13):
So you're saying the green egg's actually not the best out there?
Mike (31:15):
Tweak their.
You wouldn't be able tocook as much food as I did.
True.
If you were using one of thosebecause you would have only
half the space to cook with.
Trey (31:25):
And with the smoker, obviously it's dumb question, but there might
be someone out there, you're ableto switch out the woods so you could
change the taste of the smoky flavors.
Right.
Mike (31:32):
you can, yeah.
So when I go to ribs, then I'mgonna use a lot of different
flavored woods, cherry and apple.
Mesquites a real dangerous one to cookwith because it's got a really strong
flavor, so you have to be careful with it.
But yes.
And almost all your grills today, a lotof them have a smoke chamber in them.
Yeah.
So you can add some of that,flavor that you can get, especially
(31:54):
with the better grills that aregriddles that are out there.
But, when somebody's startingout, we talked about, luxury
outdoor living earlier this year.
A big green egg.
I got mine on Craigslist for 300bucks, so that's a good deal.
I've been cooking on it for a long time.
Oh yeah.
it's something thatholds up extremely well.
It doesn't break it's very flexible.
(32:15):
I can cook.
I still have yet to cook a pizzaon it, you can cook a pizza on it.
Yeah.
You can cook ribs on it slowand, consistent for four hours.
Or I can cook a steak.
Eight minutes at 750 degrees.
So
Trey (32:30):
speaking of pizzas, that's another big item that.
it's been trendy for the past, probablyfive years, that people were like,
oh, I kinda want a pizza oven now.
Mike (32:37):
So pizza oven's a really nice thing to have.
And so when you have a pizza oven,you can cook a lot of different
things besides pizza in it too.
Mm-hmm.
I mean, you can bake bread, youcan do a lot of different things.
Cookies cookies or aphenomenal in a pizza oven.
That, but it does takeup some counter space.
And what you have to figure out isif you're doing a wood-fired pizza or
(32:58):
you're doing a gas-fired pizza ovenand the setup you're gonna have for
that respectively there's a lot ofgreat units that are on the market.
That are available for you, butmost of them set on the countertop.
Now we've done some thatare actually built in.
Yep.
Like we did one with a,
Trey (33:15):
in Fort Worth on the
Mike (33:16):
lake, the built in fireplace.
And then we took out some of the roomfrom the bathroom, which was behind
the fireplace to set the pizza oven.
So it set back into that space.
But your grills arewhere there's tremendous.
Diversity and what's available.
Yeah, and what you have tounderstand is what you're gonna
(33:36):
use the grill for and what type ofequipment you want on your grill.
' cause there's people that itwill spend a couple of thousand
dollars on a grill built in grill.
And there's people that'll spendseven and $8,000 in a built in grill.
Those grills are different.
They perform differently.
They're going to hold updifferently over a period of time.
(33:59):
And so you have to understandwhat you're purchasing.
So some people are like, I'm gonnabe in the house three or four years.
I don't need a $7,000.
Grill that I'm not gonna haveproblems with for the next 15 years.
Yeah.
'cause I'm not gonna be here that long.
So it's not a goodinvestment for my money.
So you have to talk through how you'regonna use that piece of equipment so you
(34:22):
can figure out, what's gonna be the bestscenario for you and your family on that.
Trey (34:27):
So when, there's gonna be someone that's thinking about where they're gonna
be placing the grill, and ideally they'relike, oh, well I have, gas stubbed out
right here already on the back patio.
And we met with, a couple lastweek and they didn't think that
would be sufficient, obviously.
And, because they wanted toget the grill really hot.
So do you have anything tosay on that kind of matter?
Mike (34:48):
the three quarter inch line that's provided by builders and has
been done so for the past 40 yearsthat are stubbed out 40 years ago,
worked great for the griddle that wasavailable at that point in time in the BT
requirements that he had for the grill.
Yeah.
Then yeah.
It does not meet the BTU requirementsfor hardly anything today.
(35:11):
So if you're gonna set the grillright there on top of that three
quarter inch line, it will work.
At least 50% of the time tothe grill's fullest capacity.
Trey (35:23):
What if it's, 'cause I like having the grill facing where the action's
happening so you can watch people.
Some people like it turned the otherway so they can see you cooking.
But let's say that, I just want to turnit right a little bit off the house.
Well, It's still be able to work.
Mike (35:37):
Your performance is gonna drop as you're going through
that three quarter inch line.
So typically I'm gonna run a line that'san inch and a half, okay, to your griddle.
So I have good flow rate and I'm gonnarun a new gas line typically that
I'm hooking all kinds of differentthings up to sometimes it's, to
(35:58):
heaters, to the grill to the fire pit.
To, the pool heater.
Mm-hmm.
I'm gonna look at all thesedifferent things and run my gas BT
U requirements for all those things.
So I have the proper size lines andflow rates so I can run all them at the
same time and they all perform well.
(36:18):
Yeah.
Okay.
And what's their comment about ahot griddle is they probably had
somebody that was a friend that.
They ran small BTU requirements and sowhen they used the fireplace and they
used the fire pit and they're using thepool heater, the grill wouldn't cook.
Yeah.
'cause there wasn'tenough flow rate to it.
(36:39):
Yeah.
Okay.
So it's math.
You do the math, you can make'em all work at the same time.
Yep.
It's not that one grill ishotter than another grill.
And that's what they were thinking.
Mm-hmm.
It's the supply of the gasto it, which makes it hot.
All the time.
Oh yeah.
Oh, that's a good point.
you've got different things to cook on.
(37:01):
You have different storageapplications, you have different
refrigerator situations.
So there was a really cool thing thatwe did on barbecue bits not too long
ago, and it's a drop in cooler unit,which will support like 20 cans.
So you could fill up awhole cooler for a party.
Trey (37:22):
Yeah.
Mike (37:22):
And you know that's a really nice feature to have and some people
use that as a portable unit, so it'snot built into their Oh, really?
Their kitchen, you know.
interesting.
it's a cool setup type situation.
No, it
Trey (37:35):
is.
It is.
What do you think about, likeventilation and everything
like that when you're cooking.
'cause you you hear some people, they'relike, I don't want to cook anymore on the
patio 'cause it just gets way too hot.
I wanna put it out in the yard.
Some people are like, I just need a venthood to, just to get better ventilation.
What's your thoughts?
Mike (37:52):
If you have two walls on a structure, you need a vid hood.
Okay.
'cause the smoke's notgonna get out of that space.
If you have one wall, realize thatthe smoke may be getting out, but it
may not be going to where you want it.
Okay.
So that's where Vena hoodbecomes very beneficial as well.
'cause you can make sure thatthe smoke goes in the right spot.
(38:12):
The other thing is seasonally winddirections change here and the.
Summer, the wind comes from thesouthwest, predominantly in the winter.
It comes from the northwest predominantly.
Yeah.
So it's gonna blow your smoke inthose directions predominantly.
So if you have a hood though, itdoesn't matter what the predominant
wind direction is, you cancontrol the smoke all the time.
(38:35):
it's a nice feature to have.
And some people that's critical for'em and other people look at different
scenarios to, keep the situation well.
What else
Trey (38:45):
was struck?
Structures we're
Mike (38:47):
So with your outdoor kitchens, there's the big thing that most people
fall short on is electrical plugs.
Yeah.
We want enough plugs that wecan service the things that we
want, so you're gonna need plugsgenerally underneath the counter.
To support the things that you want there.
You wanna want plugs in thebacksplash to support the things
(39:11):
that you may have on the counter.
third thing that you may, if you'rehaving a structure is you may want some
plugs low in the structure that you canplug things into as well as some plugs up
high 'cause there's people that are like,I wanna plug in and Christmas lights.
Or string lights or that typeof thing in addition to my can
lights that are in the space.
(39:32):
If you're gonna do lights up high, it'sreally nice to put that on a dedicated
switch so you can turn on those lightsand off as you so desire those to be.
But the lighting's probablyone of the biggest things.
Another thing that's very common hereas a fan to provide some circulation,
especially in the hot summer days mm-hmm.
(39:54):
to look at a lot of timespeople are like, do you put.
A light on the fan, generallynot because it's gonna bring the
height of that down so low thata lot of times we don't do that.
The other thing that a lot of peopleare looking at with lights is some
people are coming in with some reallycool outdoor chandeliers to, make
(40:15):
the space, give a little bit morefeel for a particular design style
that they're trying to achieve.
So there's lots of fun things youcan do in your outdoor kitchen.
Some people.
Have even crazy things like built-indishwashers the, all kinds of
refrigeration items to considerbut, lots of different things.
If it's in the indoor kitchen,there's a lot of places that will
(40:39):
put it in an outdoor kitchen as well.
So it's just, you've gotta figure outhow you wanna live in the space and, look
at us to help create that space for you.
Perfect.
Hopefully this is helpful.
It's another step in the processfor you to consider on what's
your ideal backyard oasis.
We will be getting into stepfive next, which we'll get into
(41:00):
more details on, swimming pools.
And then get into some details onsome really crazy features and things
like that you may want to consider.
Oh, yeah.
So look for some, episodes coming up.
If there's things that youwanna make sure we cover in this
step process, send us a note.
you enjoy everything so far, give us athumbs up, pass it on to your friends.
Reviews to the podcast arehelpful and to sharing information
(41:24):
to other people like you.
So if you scroll all the way down to thebottom there's a place that you can review
ours on all the podcast platforms, but wethank you for, joining us today and look
forward to talking to y'all again soon.
Trey (41:38):
See you later.
Outro (41:40):
This show is all about helping you become a better buyer, a better pool
owner, and hopefully you're gonna findsome insights into how to enjoy your pool
even more so how to help your friends,your family, anybody looking to buy a
pool in the future or that want to remodeltheir backyard, add an outdoor fireplace,
fire pit, add an outdoor kitchen area, addsome shade cells, or whatever else it is.
(42:03):
We wanna be that resource for you, andthat's the end goal here, and we promise.
That there's gonna bea ton of information.
We'll try to go through it, youknow, as relatively quickly, but
also slow so people can understand.
But the intent of the show, thereason Mike and I are doing this
is because we just got a lot inour heads and we wanna share it.
So we hope to see youhere every single week.
Thanks for listening.
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