PaulstheRibList
Full Fledged Farker
I'm starting construction of our BBQ joint!
Will have an outdoor smokehouse with a pair of 1,000 gallon Austin Smoke Works Pits, and a Myron Mixon 1KC (big cabinit style stickburner with 3-5 68" x 41" racks).
My kitchen is 44' by 13'. We'll have a 10' or so vent hood on one end, Reach-In coolers and freezer on the other. Working space in the middle.
One one wall I'm putting the dish cleaning operation, big 3 part sink and a Dishwasher, probably a double wide.
QUESTION: I'm guessing I'll just need a whole double setup. A dirty on the left and clean on the right for each, the 3 part sink and the dishwasher? Do I need a partition in the middle, so the dirty on one doesn't splatter on the clean on the other? Seems like a lot of wall space used? I'll have to make my 3 part sink smaller to do that.
I'll try to attach a picture of the layout from my design program in a minute.
So excited and so much work!!
paul
@BishopofBBQ
Will have an outdoor smokehouse with a pair of 1,000 gallon Austin Smoke Works Pits, and a Myron Mixon 1KC (big cabinit style stickburner with 3-5 68" x 41" racks).
My kitchen is 44' by 13'. We'll have a 10' or so vent hood on one end, Reach-In coolers and freezer on the other. Working space in the middle.
One one wall I'm putting the dish cleaning operation, big 3 part sink and a Dishwasher, probably a double wide.
QUESTION: I'm guessing I'll just need a whole double setup. A dirty on the left and clean on the right for each, the 3 part sink and the dishwasher? Do I need a partition in the middle, so the dirty on one doesn't splatter on the clean on the other? Seems like a lot of wall space used? I'll have to make my 3 part sink smaller to do that.
I'll try to attach a picture of the layout from my design program in a minute.
So excited and so much work!!
paul
@BishopofBBQ
