Do I Need A Side Burner In My Outdoor Kitchen?

This is a very popular question. There are several types of side burners available to add to your grill or outdoor kitchen project. We are going to take a look at several types of side burners, what they will help you cook, and several other conveniences that come along with owning a side burner. Whether or not adding a side burner makes sense for you depends on several things. Let’s look at the benefits of having a side burner in your outdoor kitchen.  

Not only is it important to know what you like to BBQ, it is equally important to know what you like to eat with what you like to BBQ. With a single side burner or double side burner, you can cook side dishes, sauces, and anything that you can cook on your indoor stove. If you want to grill onions for your burger, is it easier to make it right next to your burger? The answer to that one is an easy - YES! Do you like to make your own BBQ sauce or is the off-the-shelf stuff adequate? You get where I am going with this. A side burner opens the possibility of making your entire meal without having to make a million trips into your indoor kitchen. Which brings us to the next consideration… 

My two kitchens are not close to each other. My indoor kitchen is on the main level of my house, while my outdoor kitchen is down 10 steps, out the side door, and down to the patio. If I am trying to manage the main dish outdoors while cooking sides inside, I’m getting a workout. It’s definitely not as relaxing when you are running back and forth. Being able to cook the twice baked sweet potatoes my family loves while cooking a few slabs of baby back ribs without having to run back and forth is extremely convenient.  

If you answer yes to this question, I have a follow up question for you. Have you ever had a steak cooked on a searing station? The difference in flavor and juiciness of the meat is significantly different. Many of those that do not like steak say steak is too tough, too dry, or lacks flavor. A searing side burner station exceeds 1000 degrees and can sear each side of a steak in about a minute. This locks in all that flavor and prevents juices from leaving the steak. After searing, you can throw the steak on your main grill to finish cooking.  

This type of cooking has many different names depending on where you are from. In the south it is referred to as a “Low-Country Boil”. In Louisiana it is referred to as “Crawfish Boil”. Wherever you are or whatever you might call it, the meal is the same (and delicious). It starts with some type of shellfish like lobster, crawfish, shrimp, or crab cooked in a large pot with sausage, corn, potatoes, onions, beer, and anything else you like. This type of feast requires a different kind of cooking system- A Power Burner. A Power-Burner is capable of cooking the 15–20-gallon pots necessary for these seafood boils. this type of meal. A power burner often has a BTU rating of nearly 60,000 BTUs. A standard cooking range is typically 12,000 to 15,000 BTUs.  

Whether you are cooking mac & cheese for the kids, Sauce to go along with your steak, or anything else in between, your grill is often not enough. You need the flexibility to cook your veggies, pasta, potatoes, sauces, and sides while you are barbecuing your meal. Those that like steak and chops can cook like a professional chef with an infrared searing station. If you like seafood, a power burner produces enough heat for the larger pots used in boiling the food. It’s like having your indoor kitchen right next door to your outdoor kitchen. Adding a side burner is definitely a good decision.