יחזקאל, פרק מ״ו, פסוק כ״ב

In the outer courtyard of the Temple, carefully designed areas were set aside specifically for cooking. These unique spaces were built to handle the intense heat and smoke of constant fires. The primary approach among commentators is that these enclosures were built without roofs, left entirely open to the sky so that thick smoke and steam could escape freely [רש״י, מצודת דוד, רד״ק, מלבי״ם]. Others suggest their description simply reflects their physical condition, as the walls were heavily blackened and stained by soot from the ongoing fires [מלבי״ם, שטיינזלץ]. A different perspective views their nature not in terms of smoke, but structure, suggesting these were fenced areas [שטיינזלץ] or spaces firmly connected to the corners of the main courtyard [רד״ק].

The exact size of each cooking area was forty cubits long and thirty cubits wide. This layout was highly specific: the length ran from east to west, while the width stretched from north to south [מצודת דוד, מלבי״ם]. This precise orientation was an architectural necessity to ensure enough space remained for the other chambers located within the courtyard [מלבי״ם].

Regarding their exact placement, most commentators agree that these spaces were built directly into the four corners of the outer courtyard [רש״י, מצודת דוד, מצודת ציון, רד״ק, שטיינזלץ]. However, a unique interpretation points to the severe physical toll of their function rather than just their location. Due to the endless exposure to heat and smoke, the walls of these cooking areas were constantly peeling, with their protective layers of plaster heavily scraped and falling away [מלבי״ם].