I am planning on building a BBQ at the end of my patio using galvanized studs and have a few questions before I begin. I've read many, but not all, of the posts here and haven't seen these addressed before - my apologies if I missed them.
To begin with, the BBQ will span the 10 feet between my house and the deck column at the end of the patio. While I live in the Phoenix area and rain isn't an issue, the BBQ will be exposed to sprinkler overspray/misting on a frequent basis in the summer. MY stucco guy tells me that he can mix up a batch that will be impervious to the sprinkler spray, however, my concern is the potential for puddling and/or water infiltration beneath the galvanized base. Because of this, I plan to use a product such as Trex as a base and mount the galvanized frame base to it. I'd like your thoughts as to whether or not this is necessary (from a cost basis, it really doesn't add that much in the grand scheme of things).
Secondly, I have a question regarding the leveling the unit. I plan on the base being approximately 30 - 36 inches deep (is there a standard/typical counter-top depth?). On the right side of the BBQ (against the house), the 30-36 inch depth has a rearward slope of 1/2"+. On the left side against the column, the slope is minimal (less than 1/4"). I realize that the ideal is to build the galvanized frame square and then shim the unit as necessary; however, since I am building this in place, might it be an idea to cut the vertical studs to whatever length necessary to provide a level counter-top? In other words, I'd be cutting the studs on the right side of the unit to 36" while the studs moving to the left would be at varying lengths ending, for example, at 35 1/8".
Lastly (for now), this BBQ will butt against the house on the right and meet the column at an "L" on the left. The house and column are stucco over wood frame construction. Is it typical to secure the frame of the BBQ to the house or is it best to leave the unit freestanding?
I've been procrastinating on this project for long enough and with summer (and 110 degree temps) in the not-too-distant future, I really need to get started on this. Any help or insight that you can provide will be greatly appreciated.
Doug
To begin with, the BBQ will span the 10 feet between my house and the deck column at the end of the patio. While I live in the Phoenix area and rain isn't an issue, the BBQ will be exposed to sprinkler overspray/misting on a frequent basis in the summer. MY stucco guy tells me that he can mix up a batch that will be impervious to the sprinkler spray, however, my concern is the potential for puddling and/or water infiltration beneath the galvanized base. Because of this, I plan to use a product such as Trex as a base and mount the galvanized frame base to it. I'd like your thoughts as to whether or not this is necessary (from a cost basis, it really doesn't add that much in the grand scheme of things).
Secondly, I have a question regarding the leveling the unit. I plan on the base being approximately 30 - 36 inches deep (is there a standard/typical counter-top depth?). On the right side of the BBQ (against the house), the 30-36 inch depth has a rearward slope of 1/2"+. On the left side against the column, the slope is minimal (less than 1/4"). I realize that the ideal is to build the galvanized frame square and then shim the unit as necessary; however, since I am building this in place, might it be an idea to cut the vertical studs to whatever length necessary to provide a level counter-top? In other words, I'd be cutting the studs on the right side of the unit to 36" while the studs moving to the left would be at varying lengths ending, for example, at 35 1/8".
Lastly (for now), this BBQ will butt against the house on the right and meet the column at an "L" on the left. The house and column are stucco over wood frame construction. Is it typical to secure the frame of the BBQ to the house or is it best to leave the unit freestanding?
I've been procrastinating on this project for long enough and with summer (and 110 degree temps) in the not-too-distant future, I really need to get started on this. Any help or insight that you can provide will be greatly appreciated.
Doug
