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Outdoor Grills
Built-in and freestanding gas grills from Profire, MHP, American Made Grills and Summerset - stainless construction for outdoor kitchens, at manufacturer pricing with factory warranty.
Louisiana Grills
Louisiana Grills
Choosing an Outdoor Grill
The first decision is not the brand: it is whether the grill is going into an island or standing on its own, because that determines everything after it.
Built-in or freestanding
A built-in grill head drops into a masonry or framed island and is specified by its cut-out dimensions, not its overall width. Those dimensions have to be settled before any construction begins; a head cannot be swapped later for one with a different cut-out without rebuilding the surround. Freestanding means the same head on a cart base, which keeps it movable and avoids the build entirely. Many of our grills are sold both ways: the head is identical, only the base differs.
Fuel is ordered, not switched
Natural gas and liquid propane are different models. Some carry conversion kits, many do not, and conversion is not a user task. Confirm which supply you have before ordering. This is the single most common ordering mistake in the category.
Stainless is not one material
304 stainless resists corrosion considerably better than 430 or 443, which matters enormously within a few miles of salt air and barely at all in a dry inland climate. Grade is usually stated per component: a grill can have a 304 hood and a lesser-grade cart. Read the spec rather than the headline.
Building an Outdoor Kitchen
Plan the whole island, not the grill
Side burners handle sauces and sides; power burners produce far more heat for woks and seafood boils; access doors and drawers make the space under the counter usable. All of these are cut-in components with their own dimensions, so lay out every appliance before the first block is laid.
Clearances are not optional
Every built-in specifies minimum clearances to combustible materials and required ventilation openings in the island. These are safety requirements, not suggestions, and they are the detail most often missed by a general contractor unfamiliar with outdoor appliances.
Griddles earn their space
A griddle plate handles everything a grate handles badly: eggs, smash burgers, onions, fish, anything that falls through. Le Griddle units come in built-in and freestanding formats and run on gas or electric.
Frequently Asked Questions
- How do you clean a gas grill?
- Burn off residue first: run the grill on high for 10 to 15 minutes with the lid down, which turns most of what is on the grates to ash. Brush them while still hot. Two or three times a season, go further. Pull the grates and heat deflectors, scrape the firebox out, and empty the grease tray, because a full tray is the most common cause of flare-ups. On stainless exteriors, work along the grain rather than across it.
- How do you start a gas grill?
- Open the lid first, always: lighting with the lid closed lets gas pool and can produce a serious flare. Then open the fuel supply at the tank or shut-off valve, turn one burner to high, and press the igniter. If it does not catch within a few seconds, turn the burner off and wait a minute before retrying so the gas clears. Once lit, light the remaining burners and preheat with the lid down.
- Can you put charcoal in a gas grill?
- No. A gas grill's firebox, burners and heat deflectors are not designed for the sustained radiant heat of charcoal, and doing it will warp components and void the warranty. If you want charcoal flavour on a gas grill, a smoker box of wood chips over one burner is the intended way.
- How much does an outdoor kitchen cost?
- The appliances are usually the smaller half. A built-in grill head here runs roughly $1,300 to $13,000 depending on size and series, with side burners, power burners and access doors on top. The island itself (framing, masonry, countertop, gas and electrical runs) frequently costs as much again or more. Budget the construction alongside the appliances rather than after them.
- How do you clean gas grill grates?
- Heat the grates first, then brush. For stainless or cast stainless grates a bristle-free scraper or a coiled brush avoids leaving wire bristles behind. Cast iron grates should be re-oiled lightly after cleaning to stop them rusting. Avoid oven cleaner on either: it strips seasoning and attacks the finish.
