I'm in the final design stage of an outdoor kitchen. So far, the plan is to make it about 14 linear feet, although not straight. At one end will be my BGE XL and I will also include a 42" Viking Grill, 15" dual Viking burners, 24" Viking Wok, and a hot/cold sink. Below, I'll utilize Perlick refrigeration and beverage centers. I've got a few questions for the gang...
Has anyone ever seen or used the 24" Viking Wok? It is a 27,500 BTU single burner and looks like an alternative to a turkey fryer. My main concern is the amount of counter space that it consumes. Also, I can't seem to find out how low it can go. Can I simmer on it, or just nuke?
I'd like to fully enclose the BGE. My countertop will be either granite or bluestone and in the front, over the air vents, I'll have a 17 x 24 louvered door. Inside the door, I would like to find a way to make room for my CyberQ fan and base unit for long smokes. Has anyone used the Sunstone Grill vented doors? According to the manufacturer, they will work fine.
Lastly, does anyone have experience with Perlick appliances? They look really nice, but I'm wondering if they are worth the price - especially compared to U-Line and other high end refrigerators.
Lastly, has anyone used sealed bluestone on a counter? Can I spill a glass of red wine, or some beef juice without ruining it?
Thanks for you tips!
--Dave from Leesburg, VA