I bought a freestanding grill from this company, Peachwood in China, but they also make many drop in units. All heavy stainless steel. Very rugged and I have no deterioration outside in 3 years. This is a manufacturer of products sold by others under other names for about 7 times the price, believe it or not. I had it shipped to me and tracked it on the ship that sent it door to door. With shipping costs it was still less than 1/4 the price of anything I could find elsewhere. I used to work at Apple and elsewhere and am very familiar with some of the best Chinese manufacturers, so my risk was minimal. https://www.peachwoodgrill.com/Produ...1&PageInfoId=0
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I have a small refrigerator under counter. I bought the inexpensive one from Home Depot (Magic Chef $189). I chose not to buy the outdoor type b/c of cost. I can replace this unit if it dies, and everything dies eventually in the heat/salt/humidity in St. Pete, even the “outdoor” models.
I do clean grates in the sink when required. I use a simple screen in my drain to keep out chunks. A small pressure washer can get most of the worst stuff off 1st. I find that heating up the gasser and using something like Grill Rescue keeps that pretty clean.
Unfortunately cleaning the interior of a built-in means extraction of grease and grime rather than washing it out with a hose. I use a plastic putty knife and wipe the gunk on a paper towels. Once the worst is out, I use Easy Off HD. That wipes down to clean metal mostly, then I use a spritz bottle with water to rinse and wipe until clean. I cannot use a lot of water, the AOG gasser has a small drip pan. I keep the built-in very clean to prevent grease fires so I do this 3 or 4 times a year
On the Santa Maria, you probably also want to minimize water splashing the ashes and soot around. I would consider a portable wet/dry vac to get rid of the ashes and dead coals. Sweeping raises dust everywhere. The grate I would probably remove and pressure wash.
Speaking of grease fires, if you will have a ceiling you need to consider the distance from the grill height to meet local codes. I have a patio roof made from 3” Insulated aluminum panels (non-flammable). Not sure if that is a viable material for your area. The code here is 5’ from the grill surface to non-flammable material. You may need a hood for smoke depending on how enclosed the space will be.
What a blast I had with my project, took a long time and I will be adding cabinets and more counter space this winter. 😎🍻Comment
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