Outdoor built-in gas grills

I've had a Bull grill and burner for about 7 years no, no problems at all and has held up great

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the builders use Blaze. I’ve never heard anything bad.

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Usually the stuff that builders use is cheap crap. Better not tell them that this stuff is actually good.

I'm just starting the process of building a pool and pool house. We are going back and forth on the built in gas grill. While nice and space saving, how do you cover these things? I fully expect for it to get a little wet even under roof but I've never seen anyone cover a built in grill. Do they just hold up better?

I just got a coyote for by patio build. Waiting on it to come in. It was similarly priced w the same options as bbqguys brand, but it had cast iron burners.

I can confirm Blaze is a good buy. Have had one on my deck for 5 years now and I take care of it (deep maintenance clean twice a year). I have the natural gas model. I think they cook hot, and I had a DCS at my last house which was better built and more precise to cook on. But when I put in the outdoor kitchen at my current house, I was less inclined to pay the super premium on one of the most expensive brands and chose to save a little money on the Blaze - took me a while to get used to cooking on it, and I keep the gas turned down where it comes into the grill to mitigate the cooking hot issue. Doesn't have lights or lighted knobs, but my deck has plenty of lighting in the right places, so I don't need any of that stuff. Burners are over engineered, flame keepers aren't the best design I've ever seen, but unless you want to spend big, I don't think you will be disappointed.

Anyone have experience with DCS?

The bells and whistles are amazing but the price is making me choke. Any reason I should pay like $2k more vs. Bull? I want to do this island right but not be stupid about it

I had a Wilmington propane grill at my old house and loved it. I went with a Bull in the outdoor kitchen at my new house. I kind of wish I would have went with a Wilmington drop in instead. The Bull has a lot of flame ups. So you really have to stay on top of it when cooking. The way the Wilmington is built the grease never gets to the flames because the drip pan covers the burners and the only time it would flame up is when the lid was open. If you cook a full grill of steak on the Bull it’s pretty much like cooking on an open flame.

One thing with the Wilmington is the sides will turn colors from the heat. That is one of the reasons for not putting it at the new house. You also need to check the dimensions as it takes a little more room for the lid because of the way it’s hinged.