Apollo NZ GlobalBuild Project Brief

Outdoor Kitchens & Entertaining · Fire & cooking guide

Outdoor Fire & Cooking System Selection Guide

An outdoor cooking project should start with the food, service style and site rather than with a catalogue image. Wood-fired ovens, charcoal barbecue pathways and combined outdoor-kitchen systems create different heat, smoke, support, workflow and maintenance requirements.

Planning guidance — final supplied configuration remains project-specific.
Outdoor masonry cooking station combining oven, barbecue and preparation zones
01

Choose the cooking job first

Decide whether the project is mainly about high-temperature pizza and retained-heat cooking, open charcoal grilling, or a wider outdoor kitchen that combines cooking with preparation and serving.

A system that performs several functions can be useful, but every added function also changes the footprint, working sequence and servicing requirements.

02

Treat weight and support as part of the project

Masonry and refractory cooking systems can be substantially heavier than portable appliances. Confirm the exact supplied configuration, finished mass and support requirements before decks, slabs or raised structures are committed.

Delivery and lifting access should be considered with the support because a suitable final location is not useful if the product cannot be moved into place safely.

03

Plan heat, smoke and ventilation around the exact appliance

Wood and charcoal cooking create heat and combustion products that need a safe path away from roofs, screens, walls, furniture and guest circulation. Use the current product instructions and local requirements for clearances, flue arrangements and ventilation.

Covered or partially enclosed settings need additional review because blinds, walls or glazing can materially change airflow around the cooking zone.

04

Build preparation and serving space around the hot zone

Allow practical landing space for tools, ingredients and finished food, plus safe fuel storage and a guest route that does not cross the hottest part of the cooking area.

Where a larger outdoor-kitchen format is selected, coordinate sink, refrigeration, storage and worktop functions as one workflow instead of adding them after the cooking appliance is positioned.

05

Keep supply and local project work clearly separated

Apollo supplies the selected product package and current controlled product information. Foundations or support structures, lifting, installation, regulated gas or electrical work where applicable, flue or extraction design, local approvals and final site compliance remain project-specific unless separately arranged by the relevant project parties.

Move from knowledge to project

Apply this guidance to the actual site.

Check covered cooking conditions Build Project Brief