Slowleak's Outdoor Kitchen: Steelheader.net- Steelhead, Salmon and trout fishing

The rest of the story…
I got booted out of the house kitchen when I was canning tuna and a jar broke in the canner; the house smelled like tuna for a week. I set up outside with a propane camp stove and a folding table and knew there was a better way. I can hundreds of jars of jam, pickles, relish, fish, clams, asparagus, beans, etc every year. A friend gave me a gas stove which worked out better, but the wife didn’t like the “look” (me either).

I was driving by the Covington Dairy Queen and saw a bunch of stainless steel sitting outside. I stopped and ended up making a deal (really cheap) for a stainless counter and a few pieces of heat shield. The guy called me the next day and told me I should look at the rest of it because the recycler wasn’t going to give him what the fuel and labor cost to deliver it. I made another deal which involved some Budweiser.

The wife wasn’t too thrilled when I pulled up with a load of greasy smelly scrap metal and she was even less thrilled when I told her I was going to put it on our beautiful deck. In the meantime I built a sheet metal brake so I could fabricate the doors and drawer fronts. I also scored some pretty good deals on Craig’s List. It took me most of one winter working evenings and weekends but it was worth the effort.

The stove (free) was white until I skinned it with stainless, the refrigerator (10 bucks) was white with a caved in door until I skinned it in stainless, the drawer stack (20 bucks) is an old 1950’s GE all steel white porcelain cabinet skinned in stainless and the counter for the grill is an old stainless steel sign. I had the grill and the deep fryer. I built the smoker from scratch, it is stainless inside and out and insulated with ridged fiberglass like they use on heat shields. It has a thermostatically controlled electric element and I vented it through my grill with a damper so I can cold smoke cheese in the grill. The kitchen deck is covered but not enclosed.

I bought a commercial 6 burner gas stove with a gas oven from a restaurant that I will be installing in the next few weeks. The stove I have now has electronic oven controls and they are moisture sensitive; if it’s foggy, they won’t work.

The wife finally came around when it was finished and we use the heck out of it.

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