Photo courtesy of Kalamazoo Outdoor Gourmet.
Big or small, the basic principles of outdoor kitchen design remain the same. Get started by
understanding these basics:
Get the right heat—It all starts with the grill, which is the centerpiece of the outdoor
kitchen. Russ Faulk, chief designer and head of product for Kalamazoo Outdoor Gourmet,
suggests basing your selection on the cook you aspire to be, not the kind you are now.
Remember that there are no uniform depths, heights or widths when it comes to grills, so future
upgrades can be a challenge.
More homeowners are also expanding their cooking capabilities with specialized products
offering different types of heat. Smokers, pizza ovens and charcoal or wood-fired grills are
options to keep in mind as they can enhance the outdoor cooking experience.
Assess the space—Think about how you envision the relationship between your indoor
and outdoor kitchens. If they are relatively close together, an outdoor kitchen can utilize the
indoor kitchen’s capabilities,
such as prep space and
storage. Conversely, a fully
independent outdoor kitchen
with refrigeration, warming
cabinets and cabinetry is
more self-reliant, but will
require more space and
connections for gas, water
and electricity.
In the zone—You’ll get
the most out of your outdoor
kitchen when you have
different functional zones
designated. Plot out where
you will position four key
zones, wet, cold, hot and dry, Photo courtesy of Kalamazoo Outdoor Gourmet.
to make prepping, cooking, serving and cleaning much easier.
The cold zone should be next to the wet zone. This will simplify moving food from the
refrigerator (cold zone) to the sink (wet zone) to wash and get ready for grilling in the hot zone.
Also plan for uninterrupted counter space or landing areas for placing platters and utensils
while cooking. Grills should have at least 24 inches to one side and 12 inches to the other. Sinks
should have 18 inches on both sides for room to wash food or place dirty dishes.
Be sure to dedicate enough space for each zone and think about the relationships among
them for cooking and serving activities.
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