- Feb 18, 2017
- 1
- 10
I am in the process of building a new house and designing the outdoor kitchen. My original thoughts were that I wanted to go with a gas grill with some side burners and a pellet smoker. However, as I am looking at it all closer I have a few concerns
Space... As much as I'd love a huge island by the time I get grill, smoker, sink etc it may be more than I can do
Cost of appliances... I was looking at something like a Weber drop in and then a Mak 1/2 or a Fast Eddy's for a pellet smoker but the pair gets pricey. Then I was looking at the Memphis Advantage Elite, which can go to 700 degrees and I started wondering if I could indeed have it all with one unit?
Thoughts? Am I crazy? I know a lot of people will say to go charcoal or BGE, but that's not where I am headed. I read the thread from last month about people using it for pizza, even frying fish (?) but would love some thoughts on how it works as a 70/30 grill/smoker.
My original thought was a gasser and a Mak1 or something like that as a smoker and below are the parameters I was working in. Now
1. Since I am building from scratch I can run gas lines/electric as needed.
2. Idea is that off the kitchen is an eat in, which will open up to patio where the outdoor kitchen will be. Current plan is to cover at least the cooking area so it's more weather friendly.
3. I live in MD, so not year round, but I grill from spring to fall.
4. We cook 5-6 times per week, and I probably use the grill about 3 of those when I can.
5. I know that charcoal is better than gas for flavor, but I like the convenience of a gas grill. I currently have an older cart Weber that I like, but I wont reuse here.
6. Dinner is 4 people, and when I cook for friends, its usually 10 to 14 max, so I don't need capacity to do TONS of food.
So here are some questions
1. What else should I be thinking about in terms of setup? Definitely a sink and refrigerator outside and maybe a burner or two for pots next to grill, whatever it ends up as?
2. What considerations for smoke output from a pellet smoker/Memphis should I be thinking about in terms of location. Am I crazy to think it can go in the same area or do I need to locate it further in the back yard?
3. I was also thinking of a hood/vent over the grill if I could depending on final design and cost. anyone have any experience with that?
Space... As much as I'd love a huge island by the time I get grill, smoker, sink etc it may be more than I can do
Cost of appliances... I was looking at something like a Weber drop in and then a Mak 1/2 or a Fast Eddy's for a pellet smoker but the pair gets pricey. Then I was looking at the Memphis Advantage Elite, which can go to 700 degrees and I started wondering if I could indeed have it all with one unit?
Thoughts? Am I crazy? I know a lot of people will say to go charcoal or BGE, but that's not where I am headed. I read the thread from last month about people using it for pizza, even frying fish (?) but would love some thoughts on how it works as a 70/30 grill/smoker.
My original thought was a gasser and a Mak1 or something like that as a smoker and below are the parameters I was working in. Now
1. Since I am building from scratch I can run gas lines/electric as needed.
2. Idea is that off the kitchen is an eat in, which will open up to patio where the outdoor kitchen will be. Current plan is to cover at least the cooking area so it's more weather friendly.
3. I live in MD, so not year round, but I grill from spring to fall.
4. We cook 5-6 times per week, and I probably use the grill about 3 of those when I can.
5. I know that charcoal is better than gas for flavor, but I like the convenience of a gas grill. I currently have an older cart Weber that I like, but I wont reuse here.
6. Dinner is 4 people, and when I cook for friends, its usually 10 to 14 max, so I don't need capacity to do TONS of food.
So here are some questions
1. What else should I be thinking about in terms of setup? Definitely a sink and refrigerator outside and maybe a burner or two for pots next to grill, whatever it ends up as?
2. What considerations for smoke output from a pellet smoker/Memphis should I be thinking about in terms of location. Am I crazy to think it can go in the same area or do I need to locate it further in the back yard?
3. I was also thinking of a hood/vent over the grill if I could depending on final design and cost. anyone have any experience with that?
