Outdoor kitchen advice

I’d go built in pellet if I had to do it over again. I have a gas Coyote and while I like it, I think the pellets are more versatile. I like RecTeq for the money.

Other things to consider, should you add a vent hood? If it doesn’t have great airflow I would.

Love my green egg but if building around it I wouldn’t make it hard to get to. There is some minor stuff you need to do to them occasionally, mainly taking the sections out and getting ash that’s built up.

I have a 36” Blaze. I think in your situation I would go with the green egg and a blaze grill. Just leave 22” in between to allow for a platter. Good advice I got from Chef Tony Mattassa.

How old are you? What do you plan on cooking most?
I have two young kids, and don’t have much time for smoking meats, so I put a Blaze grill in and it’s been solid. Lots of quick steaks and chicken during the week.
But I miss smoking wings and ribs and pork butts, I can’t do that on a gas grill.

I did both a 30” gas grill and a Kamado Joe (Lg). I like charcoal pits and didn’t think I’d use the gas much but I do. Quick and easy. That being said, I use the KJ for grilling and slow cooking and I prefer the charcoal whenever poss.
I def recommend the Kamado Joe as it has better features than the Green Egg imo.

I have a Primo XL smoker that I have had for 5 years that is now sitting in the garage and Im trying to sell.

I installed a outdoor kitchen 6 months ago and I went through what you are trying to figure out. I didnt know if I wanted to just have my Primo in there or get a gas grill or what. I ended up going with a 36" Coyote Pellet grill and a 30" Coyote griddle. I can pretty much cook anything I want on those two. The Coyote pellet grill goes up to 700 deg and has a sear plate. I can do burgers, steaks or anything just like a gas grill and still do low temp smoking.
Plus, I have the griddle for all the things I need to cook there.


I am very happy at those choices. I asked around for a damn month trying to figure out what to do and I think I made the right choices

I wouldn’t want a smoker in my outdoor kitchen unless it was pretty detached from my hang out area.

I have a recteq, a pk that I wheel to where I want. My blaze grill is under my kitchen area. I put a cast iron griddle on it occasionally

quote:

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You've got over 5k in grills, too rich for my blood

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I used RTA to build my outdoor kitchen. They use all top end parts. Including Coyote appliances. I also have a 24" Coyote fridge and sink.

You are correct. I knew it would be expensive but I have been waiting and saving for that kitchen for 3 years.


I cook out there 5 days a week and sometimes two times on the weekend days. Going to get my moneys worth out of the investment.

An important consideration is the type of roofline it will have. This will effect ventilation. If the roof will have a peak you can install a ridge vent and a couple ceiling fans running on high in reverse. This is what I did, and it works very well with my stick burning smoker. My roof pitch is 7/12. If you don't have this type of roofline you could try a good vent hood with the smoker/egg, but I have no idea how effective that would be.

Griddle and gas grill. Bigger is better.
If you want to BBQ, burn logs. Just do that outside the kitchen.