Advice for custom build - diagram

[Fagundo]

Hello BBQ community. First time posting but long time follower of wisdom here. I am in the process of building a custom house for me and my family. Of course that means I want a custom outdoor kitchen where I can rule with fire.

Attached is a picture of the construction area I am working with. I have 18 feet from that wall on the right until the column on the left. There is a water drain stub about 4' from wall on right so a sink will go there. This whole area is about 2 feet higher than the dirt and grass behind it.

My goal would be to have 3 set-ups in one area:

1. 1. An Argentinian style parilla.
2. 2. A whole pig set up. We do this every year for Christmas.
3. 3. A smoker.

Attached is a diagram I drew up of what I am thinking. Do you guys think this is doable or is it too ambitious? Would I be better off doing a cabinet smoker as a separate thing and maybe the whole pig and parilla can be together? I'm thinking I can get some Grillworks units to create most of this or maybe a local welder or combination of both. Any advice is appreciated.

[Ahumadora]

Where are you located? I am a bit busy atm but wil get back later today with more info.

[Fagundo]

Hi Ahumadora, I'm in Miami, Florida.

[joshlh]

Fagundo I'm wondering also how to best fit Grillworks & smoker/oven into one space. I see Grillworks has a blanco oven that can go above the grill, but it really gets pricey. Wondering what you ended up doing and how it worked out for you?

[hoovarmin]

Fagundo you just hoooked up with the master, Ahumadora . That will make the return on your investment to join the Pit one of the best you ever made in your life.