SNS Deluxe Kamado Build-In Project

[jfmorris]

I'm planning a DIY outdoor kitchen build, and have a question for you folks that have the SNSK and also have it built into some type of table or outdoor kitchen, or have looked into it:

Q: Would you just have a dropped down area in your outdoor kitchen build to set the kamado, or would you try to do a circular cutout in the countertop and put the kamado down in the hole?

I am thinking the second option might be problematic due to the diameter of the SNS Kamado likely being about the depth of a standard 24" counter depth... and that I probably am going to just do a dropped area that puts the kamado at the same height it is in while in the SNS provided cradle/cart... I'll then need to decide whether it is at an end, or in the middle of one side of an L shaped "kitchen" setup.

[RonB]

I just checked the dimensions, and with the hinge, they say 30". That means a cutout won't be possible unless the countertop is below the hinge.

[Attjack]

I think about building in my Primo XL and have gone back and forth. It would be nice if the counter wrapped around the kamado but it sure would be easier to build a step and you would not lose very much counter space.

[Andrrr]

That was my thought too. Unless you absolutely need the clean look it seems plan B is hardly a downgrade.

[jhapka]

Excited to see this

[Old Glory]

I put it in a corner in a dropped down section. Will take a pic in the morning

[jfmorris]

Ah. The SNS Kamado just has a flat bottom. Guess I need to check the bottom temp with an IR thermometer.

[Old Glory]

Check out these options. I currently have the green feet from an older BGE. I might get the metal stand.

https://www.jjgeorgestore.com/grillmaster-tips-1/what-should-i-put-under-my-big-green-egg-when-putting-it-into-a-table/

[jfmorris]

I'll look for some of these, as a small air gap would be good underneath.

[jfmorris]

After measuring I’ll definitely be doing a stepped down section and not wrap the kamado in a hole in countertop - the diameter of the body is right at 25 inches as you get up towards grate level. And the hinges come below that level and stick out 4 inches on the back.

Now I gotta figure out how hot the bottom gets and if I can set it directly on a poured concrete counter or if I need an additional fire brick or something to rest it on.

[Old Glory]

Hi sorry for the delay weather and work interfered

[jfmorris]

Looks super nice!

[RiverJeff]

Just another fine detail to that beautiful area, Man I wish I had your money!

[Bad Hat BBQ]

That is really nice!
Fire Brick Base seems like a good idea to me ....

[Attjack]

My Kamado is on plywood and there is zero heat from the fire. I suppose if you were cleaning out the ash while there were coals you could have embers escape but that's never happened to me.

[jfmorris]

Attjack I am going to get the little ceramic feet made by Primo that they sell at The Ceramic Grill store, and use those to put a little air gap between the kamado and the concrete countertop. Not too worried about it. The fire is at least 4-5 inches above the base even when I build it in the fire bowl, above the cast iron grate. I doubt the bottom gets very hot unless the entire ceramic body heat soaks for a long time.

[Attjack]

I should have mentioned I do use the feet. It's just that heat rises and the bottom is so well insulated the bottom never gets as hot as say direct sunlight on a surface.

[Jim White]

Just went back and looked at this again. One thing to think about is that you don't have to be wedded to the idea of having the cooking surface at the same height as it was on the cart. In my new setup, we are putting the cooking surfaces at 40 inches height instead of the countertop height (36 to 38 inches, to be set today) since I'm 6'1". Decide what will be comfortable for you and go with it.

[jfmorris]

Yeah, I plan to have both the griddle top and the kamado cooking grate level a few inches higher than the counter top level.

[KimO]

Great setup, nice handiwork, and beautiful view!