Kalamazoo Outdoor Gourmet News and Press

Kitchen and Bath Business
July, 2007

Designing an outdoor kitchen isn't as simple as plopping a grill in the middle of the yard.

Ten Tips for Building an Outdoor Kitchen

Baseball is out. Today, outdoor grilling is America's favorite pastime. In a consumer survey conducted in 2005 by the Hearth, Patio & Barbecue Association (HPBA), 46 percent of respondents viewed their outdoor space as a functional area to cook, and the 2006 Weber Outdoor Room Tracking Study found that spending on outdoor rooms almost doubled from 2003-2006, from $5,400 to $10,000. But designing an outdoor kitchen isn't as simple as plopping a grill in the middle of the yard. Below are some tips gathered from the HPBA, Viking Range, Kalamazoo Outdoor Gourmet and designer Sandy Koepke, principal of Sandy Koepke Designs, to make enjoying the great outdoors a breeze.

Consider the relationship between the indoor and outdoor kitchens.

Most food is stored in an indoor kitchen, so it (sounds like the food is the "it". Use "this space" instead) will still get a lot of use even during times when most of the cooking is done outdoors. Be sure to create a smooth traffic area between both the indoor and outdoor kitchens and factor in that many heavy dishes and food plates will be carried between the two.

Use landscaping as an accessory.

Carefully placed trees and shrubs add important texture and appeal to an outdoor room. Select plants that change with the season, offering different colors, blooms or scents depending on the time of year. You can also grow herbs for fresh ingredients!

Don’t isolate the cook.

No one likes to be excluded from the party. Make sure to put the grill in a central location and to include seating around it to ensure the host can chat with guests while preparing food.

Choose appropriate materials.

Stainless steel is a good choice for cabinets and appliances because it is easily cleaned and can withstand extreme environments. Consider dense granites for countertops, as they are the least porous of the natural stones, and choose a lighter color that won’t absorb light and get hot on sunny days.

Plan with utilities in mind.

The location of the equipment within the outdoor kitchen can greatly affect the installation or placement of the necessary gas, water and electrical supply. Plan accordingly.

Don’t be afraid to use fabrics.

In the bad old days, homeowners had to choose between having to bring cushions indoors during inclement weather or settle for uncomfortable furniture. Luckily, outdoor-rated fabrics have come a long way, and designers now have a wide array of choices from ticking stripes to terry cloth to chenille.

Remember outdoor spaces are used in the winter too.
According to the HPBA, half of Americans grill during the winter months. Many live in warm climates, but some die-hards brave colder temperatures. If your client falls in this category, consider installing a motion-activated floodlight above the grill for those dark winter days and put the grill as close to the back door as safety will allow. Natural-gas patio heaters can be used effectively under eaves and pergolas. Radiant heat under the patio and counter tops can be installed if money is no object, and portable propane patio heaters are a good solution for more modest budgets. Fireplaces and hearths are also an option for adding heat to an outdoor entertaining area.

Use task- and mood-appropriate lighting.

Near the grill or other food preparation areas, task lighting is crucial. However, elsewhere, strings of lights, dimmers, lanterns and candles can set an enticing mood.

Build in coverings for shade and rain protection.

Pergolas and awnings in cooking and dining areas are indispensable on hot, sunny days, while during bad weather a rain shelter will come in handy.

Install an entertainment system.

A stereo system, a television and speakers can all be installed later, but save your clients the hassle and build them into the original design.