Hi all... I am hoping to tap into the collective hive mind and get some suggestions for building an outdoor kitchen. I'm building a new house, so I am starting with a fairly clean slate here. Here is some info on how/what I usually cook and that section of my plans, and then I'd love to get your feedback and thoughts
I live in MD, and grill/smoke season for me usually runs April to November (where else would I do my Thanksgiving turkey). I cook a fair bit, probably 4-5 nights a week, and during the summer, probably grill at least half of those. I also love smoking ribs, brisket and pork shoulder, but usually only 2 or 3 times a month. Family of 4, but have friends over on weekends reasonably often. Outdoor kitchen will be open on the sides, but with a roof, so I can cook without getting wet. It will be right outside the main kitchen so I can easily get back and forth.
Convenience is a factor, and currently use gas and a electric smoker (I know, I know, but that's what got me started and then I knew I was building the house so was saving up for that). I am completely set on going with a pellet smoker. All around it matches my cook style the best and if I want more intense smoke it seems there are plenty of simple ways to amp that up. I know that they don't sear as well, so I was going to add a sear burner/station or look into options in terms of grates/direct heat options. I definitely don't want a big green egg, a pizza oven or anything like that. n I dont have
I was mostly looking at the Memphis Grills because I want the drop in. I was originally looking at the Elite but then was thinking that if I didn't need the extra space and I didn't need the extra 50 degree range because I was doing a sear station, then why not just go with the Pro and save a good chunk of change? Any thoughts here? Any other suggestions for the main equipment? I've seen some custom kitchen jobs where they bring in a Fast Eddy Cookshack but I'm just going to have my builder do this, so seems like too much work.
In addition to the grill, I was going to add a sear station on one side and burner on the other. I don't do a lot of big crab boils or turkey frys, so was really thinking of something to do sauces and maybe a little more so more side burner than power burner. Some drawers and a place to store pellets.
A fridge and a sink (I don't need a massive cocktail station or huge coolers) and I'd like some counter space. Going to have the other side of the "L" have some stools on the other side maybe.
Anything I am missing? I attached the section of the plans with the area, the dimension of the "L" island are really just placeholder, but I am guessing I can go 10'x10'
Oh, and budget... clearly if I'm looking at Memphis I have a few $ to throw at this, but I'm also not looking to spend stupid money either. I really would like to keep it under 10k for all the appliances etc. and $7500 would be ideal
I live in MD, and grill/smoke season for me usually runs April to November (where else would I do my Thanksgiving turkey). I cook a fair bit, probably 4-5 nights a week, and during the summer, probably grill at least half of those. I also love smoking ribs, brisket and pork shoulder, but usually only 2 or 3 times a month. Family of 4, but have friends over on weekends reasonably often. Outdoor kitchen will be open on the sides, but with a roof, so I can cook without getting wet. It will be right outside the main kitchen so I can easily get back and forth.
Convenience is a factor, and currently use gas and a electric smoker (I know, I know, but that's what got me started and then I knew I was building the house so was saving up for that). I am completely set on going with a pellet smoker. All around it matches my cook style the best and if I want more intense smoke it seems there are plenty of simple ways to amp that up. I know that they don't sear as well, so I was going to add a sear burner/station or look into options in terms of grates/direct heat options. I definitely don't want a big green egg, a pizza oven or anything like that. n I dont have
I was mostly looking at the Memphis Grills because I want the drop in. I was originally looking at the Elite but then was thinking that if I didn't need the extra space and I didn't need the extra 50 degree range because I was doing a sear station, then why not just go with the Pro and save a good chunk of change? Any thoughts here? Any other suggestions for the main equipment? I've seen some custom kitchen jobs where they bring in a Fast Eddy Cookshack but I'm just going to have my builder do this, so seems like too much work.
In addition to the grill, I was going to add a sear station on one side and burner on the other. I don't do a lot of big crab boils or turkey frys, so was really thinking of something to do sauces and maybe a little more so more side burner than power burner. Some drawers and a place to store pellets.
A fridge and a sink (I don't need a massive cocktail station or huge coolers) and I'd like some counter space. Going to have the other side of the "L" have some stools on the other side maybe.
Anything I am missing? I attached the section of the plans with the area, the dimension of the "L" island are really just placeholder, but I am guessing I can go 10'x10'
Oh, and budget... clearly if I'm looking at Memphis I have a few $ to throw at this, but I'm also not looking to spend stupid money either. I really would like to keep it under 10k for all the appliances etc. and $7500 would be ideal
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