Photo courtesy of Kalamazoo Outdoor Gourmet .
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 , 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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