Churn and burn......

[ChuckRoast]

Greetings from Northern California, just a bit east of Sacramento!

Looking forward to getting great information from this site, the moderators, and members. I love grilling just about everything - primarily MEAT, that is - and play around with a few other toys such as pizza ovens, paellas, etc. Nothing better on a weekend afternoon than drinking a beer, watching some football, and waiting to slap a nice thick ribeye on the grill later in the day.

Going to be looking for some specific advice - after being spoiled in our previous house (which had an outdoor kitchen already set-up when we bought it), my wife and I bought a house several months ago which has no outdoor cooking area, but space to design and build our own outdoor kitchen. We're trying to figure out what grill and other equipment to make sure is part of our installation (and yes, we are doing built-in, though I know it isn't generally recommended).

[MWOE2007]

Welcome. I am new here also. Tons of great info. I've learned lots already.

[Spinaker]

Welcome to The Pit! Thank you for the support.

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[DWCowles]

Welcome @ChuckRoast

[sblair1255]

Welcome but the answer to your question is a tough one. I'm guessing your last home had the outdoor gas grill. That's always a option, but I think most would encourage you to look at something that burns charcoal or wood or both together, and from there pellets. After that it's all a determined by wallet size. Spend time reading the posts and you will see what people are cooking on and then don't hesitate to ask if they would buy the same thing again and it never hurts to have two or more cookers.

[EdF]

Welcome!

It's really a matter of understanding what you like to cook, how often, what might want to start cooking, what methods you want to use etc. The argument against builtins is that those things change over time. But if you get sufficiently flexible and complementary equipment, it can be done.

[RonB]

Welcome to The Pit. We can help better if you tell things like how many people you are likely to cook for and what you like to cook, or would like to cook. It would also help if we knew how much work you are willing to do for a cook - are you willing to tend your cooks every 30" to 60"? Or are you looking for something close to set and forget like an untended overnight cook?

[LA Pork Butt]

Welcome to the Pit! Have fun designing you outdoor kitchen.

[Nate]

Welcome from Indiana

[Mr. Bones]

Howdy from Kansas Territory, Welcome to th' Pit!

[MBMorgan]

Welcome from Colorado! I spent more than a few years in Sacramento (back when McClellan AFB was still a thing) and grew to really love the area. You're in a great place ...

[HouseHomey]

Hey NoCal! Huntington Beach welcomes you! There a tons of smart people around here who know that stuff. I just hang around because they let me.
ask away and post some pics of that thick ole ribeye!

[fuzzydaddy]

Welcome to The Pit!

[kmhfive]

Welcome to fun and learning! There's lots of choices in cookers. Give us some information and ask questions! There are quite a few folks who would enjoy spending your money!

[FireMan]

With a name like ChuckRoast who needs an out door kitchen. Welcome aboard, eat good & have fun!