In our area of the world we’re blessed with moderate weather year-round, making it the perfect venue for outdoor cooking. With that comes the trend of outdoor kitchens, fast becoming the envied space of any backyard. Complete with sink, refrigerator, warming drawers and hidden refuse receptacles, when you head outside to cook a feast, you don’t have to waste time indoors or clutter two cooking spaces. Companies today are making it easier to transition the whole process outside.
Planning your outside kitchen can mean dedicating space for just a grill and eating area to an entire outdoor “room.” Homeowners can invest anywhere from $3,000 for a high-quality grill, counter and a patio to $10,000 or more for high-end versions that come with an assortment of appliances. While a grill and counter space are essential, the sink and refrigerator are not. Adding them not only adds to your enjoyment of the fun (cooks no longer need to spend their time running back and forth between indoor and outdoor kitchens) but it could also add value to your home. How elaborate yours should be depends on how much time you spend cooking outdoors. The Grillmeister who lives for cooking outdoors most of the week will enjoy the outdoor sink and refrigerator, while the outdoor cook who grills once a week can get by with a counter for preparation, a cabinet to protect outdoor tools and accessories and, of course, the grill.
Ken Scholten of Embers in El Paso knows a lot about the outdoor grill. It’s his business to know the good grill from the not-so-good grill, and when asked about the trendy stainless steel models, Ken cautions that what you see isn’t always what you get. “Stainless steel is a good material in the southwest. It doesn’t rust and it’s very durable, but sometimes the quality of stainless steel isn’t always the best it could be.” Ken suggests future owners of stainless steel grills run a magnet across the grill. Quality stainless steel won’t attract a magnet.
When planning the space for your grill, consider the cooking area you’ll need. Grills today come with cooking areas from 24 to about 48 inches wide and 15 to 26 inches deep. You can also add a side burner, shelf or rotisserie, each of which can add another foot or so to the width. Whichever grill you choose, place it so smoke blows away from people eating.
Here’s another tip: Ken suggests if you’re looking at a grill equipped with a rotisserie, make sure the handle doesn’t interfere with the side burner. Often, grills that feature a rotisserie as an add-on compromise the use of the side burner while the rotisserie is installed.
Beyond outdoor cooking spaces, Ken says the trend in outdoor cooking is moving to features not often seen at first glance. “Lighting is key when planning an outdoor kitchen,” Ken explains. “Grills now are coming equipped with LED lights mounted under the hood, or some counters have lights that pop up from underneath the surface.” In his grill showroom on El Paso’s West Side, Ken has a portable outdoor kitchen counter complete with a handsome lamp post that illuminates the entire area.
Other amenities to consider when planning your outdoor kitchen are outdoor gas heaters, for those who want to ensure year-round outdoor cooking, and power requirements. Electric, water and natural-gas lines usually are brought to the outdoor kitchen from the service in the house. Besides providing power for the kitchen lights and refrigerator, electric outlets should be included in plans for the cooking and dining areas (outdoor outlets require ground-fault circuit interrupters).
Check local codes for regulations on burying electric cable and gas lines. In many areas, the two must be buried in separate trenches, though some areas require only that the two be separated. Ask your building inspector to explain what’s needed.
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