Start with how you cook
Some people grill twice a week for the family; others host big weekend gatherings or smoke brisket for hours. The way you cook decides the grill, the counter space and the appliances you need.
Most kitchens are planned around a few work zones: hot (grill, smoker, pizza oven), cold (refrigerator, kegerator, ice), wet (sink) and dry (prep counter and storage).
Placement and flow
An outdoor kitchen close to the indoor kitchen makes carrying food back and forth easier. A kitchen close to the pool keeps the cook part of the party. Bar seating lets guests talk with the person cooking.
Smoke and wind direction, shade over the cook and lighting for evening meals are all worth planning before anything is built.
Built for the outdoors
Outdoor kitchens face sun, rain and temperature swings, so materials are chosen to handle the weather. Stone, masonry and durable countertops work well, and appliances are rated for outdoor use.
Gas, water and electrical lines are planned with the rest of the backyard so they are run once, at the right time in the build.