Or, if you want to spend >10X as much, you can get a single-hole commercial wok range like the one shown in the link below. This one says 120K BTU/hr. This would normally be hooked up to your natural gas, however check the specs to see if your gas line is large enough. If not, then the previous suggestion is probably easier.

I have tried stir frying on a commercial range (supposedly 28K BTU/hr, if I remember correctly) and it was okay, but I still had to work in batches - each dish was three batches.

Here is a link that might be useful: Wok Range

johnliu, thanks for responding! So, it would be redundant since I am getting a Wolf Rangetop inside?

We have a regular side burner on our grill now, and I rarely use it, but I don't have any idea what the BTU's are, all I know is that it doesn't work very well.

Probably the best bet is your first solution, although I don't know that I want to mess with a propane tank (they always seem to be going empty just when you need them!)

So, after testing these wok waters, I am leaning towards just a grill and a sink outside...the bare bones.

Does anyone have anything they really love or dislike in an outdoor kitchen?

If you like to wok Chinese-style, are cooking for more than two people, and want to produce restaurant-type results, then in my personal opinion, even the best ''pro-style residential'' is not good enough, though better than standard residential ranges. That's based on using a friend's residential Garland (basically a Bluestar). And a true ''commercial'' range is not good enough, though better yet. That's based on using a friend's commercial Wolf. So, no, I don't think an outdoor wok would be redundant.

I have a side burner on my grill too. It's not very useful, the main thing I want to use it for is boiling a lot of water for corn cobs, and it takes forever to do that.

You'll only be using the wok burner for a few minutes each time. I'd think a propane tank would last quite a long time. Are you going to fuel the grill from propane or natural gas? If the latter, you can fuel the wok burner from it too.

When I wok, I am cooking for at least 5 people. I end up splitting up my batches of ingredients and then mixing them up all at the end.

I am doing a built in natural gas grill along a straight wall. (Still working this out.) I have a 36 inch hood to cover this, but if I add a wok, then I'll need a bigger hood. So, I am thinking that, if I really want one down the road, I can always do the propane high BTU for a much more reasonable price.

I am pining for one of those Bluestars, but I can't get them serviced any where around here, so i am going with Wolf.

On another note, when i read about outdoor kitchens, the "experts" are always including a refrigerator and, often times, an icemaker. I wonder why that is if the refrigerator is just inside? Since I am doing this outdoor kitchen with built ins, I wonder if I should really consider refrigeration? Anyone have input?

Just curious, why will you have a hood for an outdoor grill :-?

Anyway, maybe just add an extra gas stub out where you might put a future wok station. That way you'll have more options, and it shouldn't cost much at all.

johnliu, I am trusting my GC on the ventilation issue. Since it is under a covered roof, code & sense requires it be vented. I have been so obsessively focused on the indoor stuff, that this has been on the back burner. I need to clarify with him about what this ventilation will look like. I trust his integrity and knowledge, but I hadn't thought about how it would look exactly. Good question!

Upon further thought on this whole space, I think all I really need out there is the grill and the sink. Maybe a stainless steel cabinet under the sink, a set of drawers for grilling equipment and kebob sticks, and a cabinet for trash. I think most of the designers are talking about a true "outdoor" kitchen, which I don't need. I just need an outdoor grilling area with counter space. We are big homebodies and have small get togethers with friends and family, so I don't need all that extra stuff for my lifestyle.

Thanks for the extra gas stub idea. I think that's an ideal solution!

A full-blown outdoor kitchen would be nice I suppose, but for me it would fall into the "if you have money to burn" category. I'd think a full-blown vent hood w/ blower ducting etc would also fall into that category, unless your setup is going to be a lot more ''enclosed'' than I was envisioning. I can maybe see a fan to motivate smoke out from under the rain/sun cover on particularly windless days.

I'm glad you posted this. I have been thinking about improving my outdoor cooking situation, and you're giving me some ideas.

Having had a grill in a semi-enclosed space under roof *without* venting... I second the GC's recommendation. The smoke and stuff always ended up blowing inside.

No money to burn here. Just like Donna Summers, working hard for her money, I've got to bring home some bacon for these visions!

I am posting a rough general sketch so you can see what I am working with....(the straight counter area is to the left and runs about 12' or so. The grill is centered in the middle of the counter. The sink is on the outside edge due to indoor plumbing constraints.)

anyone know the btu of natural gas vs propane? i have bought a wok which runs on propane as the only one I could find but would like to convert orifice plate to run on natural gas but afraid would lose btu power which is one of the main purposes of getting outdoor wok>