My first choice layout is the Mid-bath but I'm considering a 2005 Rear Kitchen because it's in great shape. I'd love any thoughts on the RK layout. Thanks.
All floor plans for every length have their strong advocates. The common wisdom on this Forum is the MB is a popular choice for the 26.5/27 models. The rear kitchen hasn’t been as popular and is reported to have the smallest kitchen. However, I’ve certainly read where RK owners have said their Rig worked great for them. As a footnote, the RK is no longer available.
During our search, we would have considered any of the floor plans if it was in good condition and properly maintained. We were flexible and not tied to a specific year, color, or floor plan.
At the end of the day, each model has some pros and some cons but not one model is perfect for everyone.
As others have noted, the 27' rear kitchen has almost no usable kitchen counter space. You can do cooking prep work on the dinette table, but that is lower than a counter, and you may find it less comfortable. (Gives me a backache if I do too much of it.) But if you don't do too much cooking, you may not care. Other than that, it's not a bad floorplan by any means.
As always when choosing a floorplan, your best bet is to go see one in person.
"...the 27' rear kitchen has almost no usable kitchen counter space."
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True, but neither does the rear bath model (nor the IB, like the RK, no longer made.). The current floor plan of the RB shows a drop leaf to the left of the sink; don't know how far this extends into the entry.
The OP indicated that the 2005 RK was in 'great shape', so it seems that he has seen it? As Andy said, the RK doesn't offer much counter space for food prep and 'galley duties', but if the rig in question really is in 'great shape', an owner can probably figure out work-arounds for the lack of kitchen prep space.
YMMV, of course.
Hi,
I own a 2006 RK and love it. Of course, I've never owned a mid-bath so can't really compare the two as to how meal prep would differ. True there is little if any counter space in the RK. As Andy has said the dinette can be use for meal prep. I do use the dinette but I also use the stove top for my counter space. I bought a wooden cutting board that fits over the stove top and prep our meals on that. When I want to use the stove I remove the cutting board. So between the stove top and the dinette I find meal preparation quite easy. I love enjoying a cup of coffee in the morning in the back with those big windows. Allows my late sleeping wife to enjoy her slumber undisturbed.
Bob
""...the 27' rear kitchen has almost no usable kitchen counter space."
---
True, but neither does the rear bath model (nor the IB, like the RK, no longer made.). The current floor plan of the RB shows a drop leaf to the left of the sink; don't know how far this extends into the entry. "
The flip-up counter on our Rear Bath is fairly narrow, but usable, particularly if it is past the time when there is traffic in and out of the entry door!
I am a from-scratch cook, and make almost every meal inside of our Lazy Daze. We do not cook outside, unless you count plugging the bread machine into the power pedestal directly!
To make adequate counter space, I've deployed one (sometimes two) tempered glass cutting boards for over the sink area. After meals, the sink drainer goes there, with the slight elevation perfect for drainage.
Possibly there will be a photo attached to this note.
Virtual hugs,
Judie
We would have to say "Dittos" to what Judie says about using our past & future RB kitchen. If one needed more food prep space just turn around and use the dinette table top. We hardly ever needed to use the flip-up side counter. We follow a 'Plant based whole foods' eating lifestyle since my having a heart attack last March. This requires a lot of food prep using a food processor, a Bullet blender, and a good cutting board placed over the sink similar to what Judie has. We use the stove cooktop a lot but never have used the oven (it is a good storage space). This new lifestyle has greatly improved my overall health and all indications show that the heart artery blockages are reversing and opening up (along with other arteries to other organs). My cardiologist is very happy with my progress! We are now looking forward to getting our new RB at the factory this summer and continue our LD adventures.
I'd love any thoughts on the RK layout.
I like the RK floorplan and, as with so many other things, if I like it the manufacturer drops it.
As a proud owner of a RK I love the floor plan. I do use the dinette, but more often the cook top and a cutting board that sits on top of a sink. That gives me all the prep space needed. Granted, cooking is not as high on my list as gazing out all those windows with a cup of tea. Perhaps the kitchen feels small to other models but I like the definition of spaces. I have not been in all the floor plans but none seem to have an abundance of counter space.
I bought my 2005 RK b/c it was available at the right time, also in excellent condition and inside my budget. I did not approach my Lazy Daze shopping with a floor plan preference. But, when I saw this RK in person, I realized immediately how it could work for me, since I'm traveling alone. I do use the dinette table for prep, & have not found it a problem. I like having coffee in the morning back there and I like doing paperwork at the dinette with the terrific views! Good Luck!
I have a 2003 RK which has worked very well for my purposes. Like several of you, I bought the rig 10 years ago because it was in excellent shape, it was near my home, and the price was right.
I really like Judie's cutting board over the sink. Will be getting one of those very soon! The one that came with the rig that fits the larger sink is dying and never worked as a cutting board -- just used it to cover the sink.
I, too, enjoy eating meals and working at the table with the wonderful windows. The fat cat's automatic feeder fits nicely under the table. Since I travel alone -- well, with two cats -- it doesn't get in my way.
My problem has been the storage compartment under the sink. I would love to know what all you RK owners have done to make that space more useable and accessible.
Thanks!
-Judy Dewey
The thing I really like about the RK is that the windows are with you for breakfast lunch and dinner. A good cook can figure out how to work in a tight space. If you happen to be that good cook in a mid bath remember to look out the windows as you prepare the meal.
I have a 2003 RK which has worked very well for my purposes. Like several of you, I bought the rig 10 years ago because it was in excellent shape, it was near my home, and the price was right.
I really like Judie's cutting board over the sink. Will be getting one of those very soon! The one that came with the rig that fits the larger sink is dying and never worked as a cutting board -- just used it to cover the sink.
I, too, enjoy eating meals and working at the table with the wonderful windows. The fat cat's automatic feeder fits nicely under the table. Since I travel alone -- well, with two cats -- it doesn't get in my way.
My problem has been the storage compartment under the sink. I would love to know what all you RK owners have done to make that space more useable and accessible.
Thanks!
-Judy Dewey
At the the wife's insistence I installed a metal drawer on rollers. Gives great access to the entire space. We put all our heavy pots and pans in the drawer. Open the door, pull and everything is easy access.
I purchased a 2002 26.5 Rear Kitchen about a year ago because I wanted a dedicated kitchen with oven. I chose it specifically because I love to cook, and I bake homemade sourdough breads. Mine came with an insert for the left side of the sink that I place a cutting board on and that gives me adequate prep area. I also use the dinette table for additional work space as needed. I have found that when I use the Mis en Plas method to cook (kinda like what you see on TV when the cooks have everything already measured, cut up and placed in small containers before combining to cook) that the clutter is reduced significantly. As I gather the needed amount of each ingredient for whatever I am cooking, I immediately put the the rest back where it lives.
I also love the wrap-a-round windows as seeing out is paramount for me. First thing every morning, all the shades come up, last thing at night, I close them for privacy.
I purchased a 2002 26.5 Rear Kitchen about a year ago because I wanted a dedicated kitchen with oven. I chose it specifically because I love to cook, and I bake homemade sourdough breads. Mine came with an insert for the left side of the sink that I place a cutting board on and that gives me adequate prep area. I also use the dinette table for additional work space as needed. I have found that when I use the Mis en Plas method to cook (kinda like what you see on TV when the cooks have everything already measured, cut up and placed in small containers before combining to cook) that the clutter is reduced significantly. As I gather the needed amount of each ingredient for whatever I am cooking, I immediately put the the rest back where it lives.
I also love the wrap-a-round windows as seeing out is paramount for me. First thing every morning, all the shades come up, last thing at night, I close them for privacy.
Does your oven automatically light or do you have to sit on the floor to light it?
I would love to bake in my RK but can't get down on the floor -- or rather back up after getting down!
Ditto the shades! The black cat likes the shades up first thing so she can check her world.
-Judy
CaptLyn, your sourdough boule looks wonderful! I used to bake bread like that in a cast-iron pot using the no-knead method, but got out of the habit when I started wintering in a warm climate. I miss it! Your explanation of how you prepare and lay out your ingredients is pretty similar to what I do. You make a good case for the rear kitchen floorplan.
In response to Judy's question about getting down on your knees to light the oven: I always hated that too. Eventually I replaced my stove with a Force 10 marine stove that has direct spark ignition for all burners, the oven, and the broiler... but that's an expensive solution that requires some cabinet-cutting.
But here's a thought: you might be able to modify your existing stove by adding a spark ignitor to the oven burner. There are many versions of this (https://www.amazon.com/s?k=spark+igniter&ref=nb_sb_noss_2) available from Amazon for ten to twenty bucks. For example, this $14 universal ignitor kit (https://www.amazon.com/Universal-Electronic-Installation-Instruction-Replacement/dp/B071LB8J6D/ref=sr_1_4?keywords=spark+igniter&qid=1583782149&sr=8-4) might do the job.
I haven't tried this myself--has anyone else? It certainly would be nice not to have to kneel in supplication every time you wanted to use the oven!
Sorry Andy that this response is so late. Lost in the shuffle of Morro Bay. The pilot light can remain on if the oven knob is left to pilot, not actually off. It uses very little propane. I've left mine on inadvertantly for a month or so. I suspect that it would need relighting after a tank refill. I had left mine on between Caravan club visits, and had left the propane tank turned on. If you are living in the rig, then you could leave it on for quite awhile. I store non flamable items, trays, baking sheets in there. It doesn't seem very warm in the oven even when the pilot is lit. RonB
"I really like Judie's cutting board over the sink. Will be getting one of those very soon! The one that came with the rig that fits the larger sink is dying and never worked as a cutting board -- just used it to cover the sink."
Jumping back in here to put in a plug for these tempered glass cutting boards . . .
They are so great! I have four of them in my kitchen at home, and two in the Lazy Daze (RB). To me, they are just the epitome of usefulness. They are impervious to just about everything that might take place in a kitchen. They provide the perfect landing place for anything - hot/cold/wet/dry/messy/greasy/crumbly - that you are working with - as well as providing a non-porous surface for cutting. Miraculously, they also provide what seems to me to be the perfect surface for kneading dough, and are easily cleaned up after use. I use a larger one at home for this purpose.
Additionally, they are small enough to be easily manipulated in a small space, and are easy to clean off under running water, or with a damp cloth, depending on the degree of debris. When not in use, I stand them up on the cushion of the dinette. They slip down into that groove where the seat cushion meets the back cushion, and they ride happily there.
I haven't found the need, but would presume that if one needed additional "spread out" space in the bathroom, this would work for over the sink area for a temporary surface for personal items that are being applied to one's face, for hair adjustments, or any other personal routines that don't require concomitant running water.
As I write this, I'm also thinking that right there by the big back window would be an excellent place to put bread to rise, as it could be picked up and moved easily to another venue temporarily in order for the bathroom sink to be utilized as intended. I sometimes use the dashboard and front windshield for this purpose, but the less-tinted windshield can easily produce too hot a temperature for a gentle rise, even in cooler weather.
These little items are like having easily stored, portable workspace wherever it is needed.
Virtual hugs,
Judie <-- Sierra Vista, Arizona
Adventures of Dorrie Anne | Photographing the West (http://dorrieanne.wordpress.com)
Today: Sourdough Mojo
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I have four of them in my kitchen at home, and two in the Lazy Daze (RB). To me, they are just the epitome of usefulness.
Virtual hugs,
Judie <-- Sierra Vista, Arizona
Adventures of Dorrie Anne | Photographing the West (http://dorrieanne.wordpress.com)
Today: Sourdough Mojo
***********************************
What size it good for an LD? Amazon has several.
"What size it good for an LD? Amazon has several."
The smaller size is 16" x 12". I have a slightly larger one that I keep in front of the toaster oven (at home) that is 20" x 12".
I bought ours many, many years ago (not at Amazon), but I see they have some nice ones with pictures on them. I have a larger one at home (purchased in 1987!) that is plain, but it isn't nearly as much fun as the newer ones with interesting pictures (https://www.amazon.com/Hummingbird-Feathers-Tempered-Highland-Graphics/dp/B00XK40XNW/ref=sr_1_21_sspa?crid=39RYIOZ7SRLYC&dchild=1&keywords=glass+cutting+boards+for+kitchen&qid=1585503227&sprefix=glass+cutting+%2Caps%2C238&sr=8-21-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExU1NLVTlXTDROQ1RVJmVuY3J5cHRlZElkPUEwODc3NTUzQkY0VEdMTEFBNkNHJmVuY3J5cHRlZEFkSWQ9QTA3MTEyNzMxRk0wRktORVdJVDFPJndpZGdldE5hbWU9c3BfbXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==) on them.
Virtual hugs,
Judie
Cutting boards - just know hard surface boards like glass will wear down knife edges. To keep a finely honed edge viable as long as possible, wood is ideal. CR also found that cleaned wood boards had the least bacterial contamination of any they tested.
Steve
"Cutting boards - just know hard surface boards like glass will wear down knife edges. To keep a finely honed edge viable as long as possible, wood is ideal. CR also found that cleaned wood boards had the least bacterial contamination of any they tested."
Both true statements, as far as I've ever read or heard. I just sharpen my knives now and then. Also, I frequently cut away from me, and on the bias, which allows way less contact between knife and surface.
Wooden cutting boards are also very nice; I have a whole stack of them on a shelf in the utility room. Ever since I discovered the glass ones, I seem to gravitate towards them. I keep several smaller wooden ones around in different places, too. They have their place as receptacles for hot pans, cutting a sandwich, making a wrap sandwich, or maybe a burrito, or for slicing up a small amount of something, and then hiding itself away against a cabinet wall.
Virtual hugs,
Judie
I have a wooden cutting board that fits snugly over the larger sink in our '06 26'5 RB. It was originally purchased for our '94 MB. When we picked up the new rig in Dec. of '05 I found the rubber feet didn't quite fit so I removed two of them and drilled new holes. Done! It's always there unless I need that sink. But, I always use one of the thin, flexible cutting boards on top of it. (I've gone through several of them.) I want something I can stick in the sink and scrub. The wooden cutting board gives me added counter space, a good spot for making sandwiches, or putting the coffee maker. It's nice to have the 2 sinks but the added 'counter space' is priceless. I rarely use the flip up counter addition because it partially blocks the entry doorway. Safety first: I never block an exit.
Safe travels,
Juli W
Minden, NV
We have a 2005 Rear Kitchen. As the person who likes to cook, I love cooking with a view!
Does your oven automatically light or do you have to sit on the floor to light it?
I would love to bake in my RK but can't get down on the floor -- or rather back up after getting down!
Ditto the shades! The black cat likes the shades up first thing so she can check her world.
-Judy
Judy, sorry for such a late reply. I haven't been on the forum in some time.
To light my oven, I use one of those long handled flame lighters to reach the pilot light. I do have to bend over, but not get on the floor. ( I'm barely 5', so that may make a difference.) I travel with two cats. They want those shades up first thing in the morning as well.
CaptLyn, your sourdough boule looks wonderful! I used to bake bread like that in a cast-iron pot using the no-knead method, but got out of the habit when I started wintering in a warm climate. I miss it! Your explanation of how you prepare and lay out your ingredients is pretty similar to what I do. You make a good case for the rear kitchen floorplan.
In response to Judy's question about getting down on your knees to light the oven: I always hated that too. Eventually I replaced my stove with a Force 10 marine stove that has direct spark ignition for all burners, the oven, and the broiler... but that's an expensive solution that requires some cabinet-cutting.
But here's a thought: you might be able to modify your existing stove by adding a spark ignitor to the oven burner. There are many versions of this (https://www.amazon.com/s?k=spark+igniter&ref=nb_sb_noss_2) available from Amazon for ten to twenty bucks. For example, this $14 universal ignitor kit (https://www.amazon.com/Universal-Electronic-Installation-Instruction-Replacement/dp/B071LB8J6D/ref=sr_1_4?keywords=spark+igniter&qid=1583782149&sr=8-4) might do the job.
I haven't tried this myself--has anyone else? It certainly would be nice not to have to kneel in supplication every time you wanted to use the oven!
Andy Baird, thank you for the kudos on my sourdough boule. I found a small Lodge dutch oven on Amazon that actually fits into my oven. That's what I bake the bread in. One thing I have found is that propane gets nice and hot pretty quick, so I don't have to preheat the oven and Lodge as long as I did at home. Since a hot oven is wanted for bread, I also don't have to worry about the oven getting too hot while it's baking, like I do when baking other things. Of course, when it get's really hot outside, I will probably put my baking off until it cools down again.
Hi Andy, To quote you: "not to have to kneel in supplication every time you wanted to use the oven!" You can leave the oven pilot on between baking sessions. My oven has a 'pilot on' position with the oven knob almost off. It doesn't use much gas. I uh 'tested' that function by accidentally leaving it on a few months. I guess you should turn the pilot off when getting re-supplied with propane. Now I turn off the propane when I'm not going to use the rig for awhile. A spontaneous failure of the pressure regulator could be an issue. I think those fail in the off position. RonB
CaptLyn, regarding the Lodge Dutch oven, we just purchased this one from Walmart online. It may be the same size you are referring to. DW plans on making sourdough bread with it. She has already experimented with the size 10 model which she borrowed from a neighbor.
"A spontaneous failure of the pressure regulator could be an issue. I think those fail in the off position."
If I remember correctly, when Larry W's failed, it leaked in a pretty serious way. Larry & Renée woke up with headaches. He can tell you that story.
Hi Andy. When his propane regulator failed, the diaphragm cracked and leaked high pressure propane out of the vent opening. That is located outside at the tank. Good thing there weren't any open flames nearby. Propane must have blown (maybe a bad choice of word there) back inside. The propane alarm should have alerted.
I was thinking more of a high pressure type failure, that would cause the pilots to be enlarged. In the oven the insides are heat proof, up to a point. I store cat food in cans in the oven, and cooking sheets and trays. So exploding cans could get messy. I don't store anything that could burn in the oven. That stuff goes in the microwave. I do remember some microwaves being recalled because they would come on by themselves though! RonB