Outdoor Kitchens: The Decisions to Make Before Choosing the Grill

Outdoor kitchens go wrong in a familiar order: the appliance is chosen, a run of cabinetry is built around it, and then the owner discovers there is nowhere to put a tray, no water, and no cover when it rains.

Services first

• Power on a dedicated, weather-rated circuit for refrigeration, lighting and ignition.
• Water and drainage if you want a sink — retrofitting either is disruptive.
• Gas run and certified by a registered engineer, or a properly ventilated bottle store.
• Frost protection for anything holding water over winter.

Shelter and smoke

Position the cooking zone so prevailing wind carries smoke away from seating and away from open doors. Overhead cover needs adequate clearance above the heat source, and combustible materials need to be kept well clear — your installer should specify both.

Cooking works best inside a wider outdoor room, under a structure planned for it.

An outdoor kitchen is judged on the tasks between cooking: carrying, prepping, plating, clearing.

Materials that last outdoors

Marine-grade stainless, porcelain, dense stone and powder-coated aluminium are the pragmatic choices. Timber can work beautifully, provided you are content to maintain it every year.