Hello all, this is rather an unrelated question but thought I would reach out here as I need some advice. I am about to install an outdoor grilling area (not a full kitchen) against the outside wall of my home. The design is somewhat similar to the photo below. I am concerned about the heat from the grills affecting the wall. There will be some paver bricks against the wall but I am thinking to add some firebricks to protect it. Something like this: https://www.menards.com/main/heatin...sal-firebrick-6-pack/fb-1/p-1444445448340.htm What do you guys think? Any suggestions or advice would be helpful! Thanks.
I think you need an air gap...masonry offers almost no R value. The installation manual should address clearances.
Look into insulating fire brick. There is a lot of information on wood fired oven web sites. Insulating fire bricks Refractory suppliers would also have good materials for what you need. Good luck and post some picture's of your project.
Thank you. When you say an air gap, you mean not to put the kettle right up against the wall, right? I am planning on a 1 feet clearance on all 3 sides. It will open on the front side i.e., the grill wont be built in. The front will be open. Would that be sufficient along with the firebricks?
Sounds like a good plan to me...maybe...I dunno what the manufacturers required clearances are though. When I said air gap I mean between any "heat shields" and the wall...like is required when you are reducing clearances with shielding on a wood stove. You have to have at least a 1" air gap behind the shield and it has to be open at the top and bottom to allow air flow (cooling)...it gets attached to the wall (or wherever) with non combustible "stand-offs"...I've seen people use ceramic insulators and also pieces of thinwall pipe too...many options there I'm sure. But it is possible that the insulating type firebrick that fishingpol mentioned would be a good (better?) option too...
Welcome to the forum Jay. That really looks nice. And I agree with Jon on the insulated fire brick and also Dave on heat shields.
Jay Thomas. Welcome to FHC. As many homes as I've seen with damaged siding from grills makes me wonder. Have you consulted your home owners insurance rep? Hate to even bring that up, but it may be worth confirming they are on board with your kitchen placement prior to finalizing plans. Best of luck. Outdoor kitchen's are a great time.
Welcome Jay Thomas to FHC. You'll like it here. We like dogs, beer and pics. Would love to watch a build thread on that with plenty of pics also.
Possibly put narrow cinder block against the wall. Cut knockouts in the bottom course to provide venting up the wall to atmosphere. The blocks would be staggered . You would need an access vent for cold air at the floor. The constant flow of cooling air would keep things from becoming critical. This could also be used with an insulating fire brick layer or fireproof ridged insulation against the house. What material is the house exterior?
Thank you so much! The exterior is brick. The eaves are atleast 20 ft high and there are no windows. In your picture, do the black lines indicate the cut lines for the heat to disperse through the block? What do you mean by the blocks being staggered?
Hi Jay. The black lines are where you would cut to knock out a square to make a vent to the hollow cores of the blocks that would provide an entry point for cool air. These knockouts would be on the bottom course of blocks only. In your original picture, the bricks in the wall are staggered to provide bonding between successive courses of brick (standard brick laying). The block courses would be done the same way to stabilize them without compromising the vertical venting. If it is a brick exterior, I don't think I would bother with additional insulation but it wouldn't hurt to check with your insurance co. and local codes as advised by other posters!
I hope all of the hot grease from cooking vapors doesn’t condensed into black goo on your nice brick siding.
