The Collection
Complete Outdoor Kitchens
374 Pieces
A finished outdoor kitchen is a masonry or modular island holding a built-in grill, refrigeration, storage, and prep surfaces — engineered so every piece shares finish, tolerances, and warranty coverage. Bull, Hestan, Coyote, and Summerset each build matched component lines: heads, side burners, doors, drawers, refrigerators, and warming compartments all sized to drop into a single island frame without on-site trimming. Start by choosing the grill head, then let its cutout dimensions and gas type drive the rest of the layout.
Frequently Asked Questions
How do I plan an outdoor kitchen layout?+
Start with the grill — its cutout width and clearance requirements set the island's minimum footprint. From there, plan 24-36 inches of prep counter on the primary work side, refrigeration within 4 feet of the grill, and a landing zone (12+ inches) on both sides of the head. A basic L-shape starts at 8 feet on the long side; a full U-shape kitchen with fridge, grill, side burner, and prep runs 14+ feet. Free 3D design sketches from our team let you validate before you commit to concrete.
Do I build the island first or buy the appliances first?+
Buy the appliances first — or at least commit to the exact models. Every built-in grill, side burner, drawer, and refrigerator has its own cutout dimensions and clearance requirements. If the island is poured before the appliances are selected, you'll either compromise on the appliance choice or rebuild sections. Confirm cutout width, depth, and vent-hood clearances against each manufacturer's spec sheet before framing.
What appliances belong in a real outdoor kitchen?+
The essential set: built-in grill, side burner (or double burner), outdoor-rated refrigerator, and 3-4 access doors or drawers for propane storage and utensils. From there, add based on cooking style: a searing station or infrared burner for steaks, a smoker or pellet grill for low-and-slow, a pizza oven for entertaining, a warming drawer for holding, and an ice maker if the kitchen is far from the house.
Do I need natural gas or propane for an outdoor kitchen?+
Natural gas is the better long-term choice — no tanks to refill, consistent BTU output, and no interruptions during long cooks. It requires a licensed plumber to run a buried line from the meter, which is easiest at the time of patio construction. Propane works when a gas line isn't practical: budget a hidden compartment in the island for a 20-lb tank (or two for extended cooks). Most premium grills convert between fuels with a manufacturer kit, so you're not locked in.
What's the difference between a built-in grill and an outdoor kitchen?+
A built-in grill is one component — a cooking head dropped into a masonry cutout. An outdoor kitchen is the full island: grill head plus matched refrigeration, storage, prep surfaces, and often a side burner and vent hood. You can start with just the grill and add matched components later, but designing the island for the full layout up front avoids rework.
Do I need a vent hood over an outdoor kitchen grill?+
Yes if the grill is under a covered patio, pergola with a solid roof, gazebo, or any structure that traps smoke — the IRC and most local codes require an outdoor-rated vent hood in those cases. For a fully open patio with clear sky above, a vent hood isn't required but does keep soot off surrounding structures. CFM sizing scales with the grill's total BTU — most 4-5 burner heads pair with a 1,000-1,300 CFM outdoor-rated hood.
Can I build the island myself, or do I need a mason?+
Both paths work. Pre-fab modular islands from Bull, Coyote, and Summerset drop in over one weekend — matching stucco, veneer stone, or ceramic-tile finishes; the entire kitchen ships as panels + brackets. Custom masonry gives more design flexibility (curved bars, integrated pergolas, matched hardscape) but requires a mason familiar with outdoor-rated framing. Modular is faster and cheaper; masonry is more permanent and higher-value at resale.
What outdoor kitchen materials hold up long-term?+
The grill head and every stainless component should be 304-grade stainless — 8-10% nickel content resists coastal salt air and freeze-thaw corrosion; cheaper 430-grade stainless will pit within 2-5 years. Countertop options: granite (traditional, heavy), concrete (custom-formable, needs sealing), Dekton or porcelain (thin, freeze-thaw stable, premium). Avoid untreated wood at the countertop — it warps and grays in one season.
How much does a real outdoor kitchen cost?+
A modular kitchen with a 30" grill, side burner, refrigerator, and 2-3 doors starts around $8,000-12,000 in appliances plus $3,000-5,000 for the island. A full masonry kitchen with a 36-42" grill, dedicated searing station, pizza oven, refrigerator, ice maker, and vent hood runs $25,000-60,000 including construction. The single biggest cost driver is the grill head — 304 stainless premium brands hold value; budget brands need replacement in 5-7 years.
Craftsmanship
“Every piece in the Complete Outdoor Kitchens is designed to be discovered slowly — a surface that changes with the seasons, a flame that reframes a conversation.”
The FirePits.com Editorial Team
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