Built-In Grill Buying Guide

Updated 21 Aug 2025 • Approx. 12–14 min read (skim‑friendly)

Fast‑Track: Choose 304/316 stainless, size the cook area at ~100 in² per guest, decide fuel by flavor vs. convenience (gas = speed, charcoal = smoke, pellet = both), plan insulated jackets + island venting, and confirm cutout + hood clearance before you build. Brand matrix and install checklist below.

Built‑in grill installed in an outdoor kitchen island

Why Built‑In (Value & Use Cases)
Budget Tiers + Example Use Cases
Sizing, Cutouts & Hood Clearance
Fuel Types (Gas • Charcoal • Pellet) + NG vs LP
Materials & Build Quality (304 vs 316, grates, burners)
Features That Matter (IR sear, rotisserie, smart)
Brand Matrix (at‑a‑glance)
Safety & Venting Essentials (with video)
Installation Checklist (with video)
Maintenance, ROI & FAQs

1. Why Built‑In (Value & Use Cases)

Seamless integration: Fixed, stable, and flush‑mounted for a true outdoor‑kitchen look.
Workflow: Keeps prep, cook, and serve zones tight—less walking, more grilling.
Longevity: Pro‑grade materials + serviceable components outlast most carts.
Upgrade path: Add side burners, storage, refrigeration, and pizza/flat‑top zones later.

2. Budget Tiers + Example Use Cases

Tier	Typical Price	Build & Materials	Best For
Economy	< $1.5k	430 stainless, basic burners, minimal extras	Light use, cosmetic islands, starter projects
Premium	$1.5k–$3k	304 stainless, better grates & flame tamers, solid warranties	Most homeowners; balanced value + durability
Luxury	$3k+	304/316 stainless, infrared/rotisserie, internal lighting, refined fit/finish	Entertainers, coastal installs, showcase kitchens

3. Sizing, Cutouts & Hood Clearance

Quick rule: Plan ~100 in² cook area per typical guest. The 36″ class (3–5 burners) is the sweet spot for most families.

Grill Class (nominal)	Typical Burners	Approx. Cook Area	Cutout Width* (est.)	Notes
30″–32″	3–4	500–650 in²	~28.5″–30.5″	Cozy for 4–6 guests
36″	3–5	650–800 in²	~34.5″–36.5″	Best all‑around (6–10 guests)
42″	4–5	800–1,000+ in²	~40.5″–42.5″	Entertaining & large cuts

*Always confirm the manufacturer’s spec sheet for your exact model before building.

Side/back clearance: Leave 4–6″ at sides, and ensure rear clearance for hood swing.
Depth: Verify counter depth and setback so the hood opens fully without hitting walls.
Access: Include access doors beneath for gas/electrical + maintenance.

4. Fuel Types (Gas • Charcoal • Pellet) + NG vs LP

Fuel	Flavor	Startup & Control	Cleanup	Best For
Gas (NG/LP)	Clean, light smoke	Fast heat, precise knobs	Minimal	Weeknight convenience
Charcoal	Deep, classic smoke	Slower, less precise	Ash cleanup	Weekend flavor hunts
Pellet	Balanced wood smoke	Programmable temps	Moderate (ash cup)	Set‑it‑and‑forget‑it cooks

Natural Gas (NG): Hard‑plumb once; cheapest per cook; no tank swaps.
Propane (LP): Flexible placement; plan tank storage + refills.

5. Materials & Build Quality (304 vs 316, grates, burners)

Stainless: 304 = durable baseline; 316 (“marine‑grade”) resists corrosion best for coastal installs.
Grates: Cast stainless or cast iron hold heat for better sear; stainless rods clean easier.
Burners & flame tamers: Even heat distribution, fewer flare‑ups, better grease management.
Lighting & sealing: LED knob lights, internal halogens, and sealed panels improve night use & longevity.

6. Features That Matter (IR sear, rotisserie, smart)

Infrared burners: Side or rear; steakhouse crust in minutes.
Rotisserie: Self‑basting roasts; pair with rear IR burner.
Smoker boxes / pellet tubes: Add smoke to gas cooks.
Smart controls: Wi‑Fi/Bluetooth temp monitoring, probe alerts.
Warming racks & zones: Stage sides/buns; manage multiple courses smoothly.

7. Brand Matrix (at‑a‑glance)

Representative snapshot—verify exact specs for the model you choose.

Brand (Series)	Common Sizes	Notable Features	Typical Materials	Warranty Signal
Blaze (Prelude/Pro)	32–44″	IR options, solid value	304 SS, cast SS burners	Strong for price tier
Coyote	28–42″	Wide fuel options, accessories	304 SS	Good parts support
Napoleon	32–42″	Jet‑fire ignition, rear rotisserie	304 SS	Well‑known support
DCS (Series 7/9)	36–48″	Pro burners, rotisserie, lighting	304 SS	Premium tier
TEC (Sterling)	26–44″	All‑IR precision searing	304 SS	Specialist IR brand

8. Safety & Venting Essentials (with video)

Insulated jacket: Required when the island uses combustible framing or cladding.
Island vent panels: Install high/low vents to relieve gas buildup and heat; don’t block with doors.
Under‑hood clearance & back wall: Maintain the manufacturer’s minimums; protect adjacent finishes.

9. Installation Checklist (with video)

Confirm model + cutout: Print the spec sheet; measure twice.
Frame right: If combustible, add the manufacturer’s insulated jacket.
Vent the island: High/low panels on opposing sides; keep them unobstructed.
Utilities: NG/LP line sizing + shutoff, electrical (lighting/ignition/rotisserie).
Access doors: Service space for valves, wiring, and drip trays.
Test fit + first fire: Check ignition on all burners; season grates; verify no leaks.

10. Maintenance, ROI & FAQs

Interval	Task	Notes
Monthly	Degrease hood & flame tamers	Reduce flare‑ups; better heat consistency
Quarterly	Check burner ports & ignition	Clear debris; verify spark on each burner
Annually	Inspect gas lines & re‑seal stone surfaces	Especially critical in coastal/salty air