I had one built, but it's pretty small. It's got a raised bar and is in an L shape. It's possible to put 6 bar stools there, but I have 4 only. The other two are at a bar high teak accent table on the other side of the pool. The counters and bar are covered with granite. It looks lovely, BUT no one can sit there too often because granite is HOT in the summer, and FREEZING in the winter. I'd use something else. I do put place mats on there for guests, but if you accidentally put your hand on the granite.. shudder!! I have a sink with only cold water. The drop in grill is by Pacific Gas Specialties, Model K-40 Ultra. has a nice rotisserie with infra red heat and it works great! We have had no problems with it in 5 years!! If I did it over, I'd have some side burners. The refrigerator is certified by UL for outdoor use. That's important, and the Fridge is great! The entire thing was built in blocks and plastered and painted. On the bar side, I had 20" tile strips glued on for kick protection from those who sit there. This is a good feature. Looks great and is functional. If I did it over, I'd have the storage under the BBQ with removable shelves. Now and then you have to get under there. Shelves are nice, but we left ours dirt because we didn't think of removable shelves. We keep wood chips in there and stuff like that. Oh, and of course I have the mandatory umbrella. We live in the desert, and get some mighty winds now and then, so the poor umbrella is pretty thrashed. I still use the part that works. One side hangs there all broken, but I think it lends character! There are electric outlets in it, so we bring lamps out there at night. If I did it over, I'd have built in overhead lighting.... Like 3 corner poles connected by a funky hanging light thing. Too late to do that now. Sorry I don't have a picture to post, but you get the drift! Yours are probably already built, but I decided to bump this one up just in case....... Happy Grilling!

Does anyone know of a good quality outdoor grill that won't cost as much as my indoor kitchen range top? I am trying to stay under $1000.00 for a drop in barbeque grill. Is there another forum for outdoor kitchen appliances?

Look for the features you want. I grill a lot of vegetables year round. I have a vegetable wok & a 12 x 16 vegetable cooker; they are black metal with small holes. I like the flat one better than the wok--it seems that only the veggies closest to the grill cook anyway. It fits 2-3 zucchini sliced or 2-3 chayotes (new grill favorite). Zucchini & summer squash do well cut in wedges also. Kabobs work great, but the tomatoes always fall off the ends. For chicken tenders (small pieces of skinless chicken breast) I like to line them up in a grilling basket and flip them all over at once after 8 minutes on a side; being next to each other keeps them from drying out on the sides. I like to nest shrimp together too--keeps them from dryng out. Pam makes a grilling spray that I use on the accessories. That being said, look for the amount of square inches of surface area you want. Stay away from the Sam's Club grill--it's big and has a big $$$; the problem is that you can't get replacement parts and you end up with a big, shiny shell in a few years. For Char-broil or Sunbeam or any others, look at the literature to see if you can get replacement parts easily. The burner (thing with holes) fills up with grease, burns out, and you end up with an uneven hot spot. Watch to see if grease can fall into those holes in the first place. That's when you need to get replacement parts. Our most recent grill is a Ducane, but I think Weber bought them out less than 2 years ago. I looked at my grill, but it doesn't list BTU's or anything. I prefer a shelf on the side & a side burner is something dh likes for tamales or fish soup. As far as timing goes, I have to get used to it for each grill--it must be a BTU thing--and how close the burner is to your food, and what high or low means...etc. With fish, other than shark, tuna or mackeral, I usually wrap it in aluminum foil. Reynolds sells a "Release" foil that foods don't stick to. Highly recommend it for fish on the grill. Oh, and fresh corn on the cob!! Can't wait: Take out the cornsilk; soak in water; then cook 10 minutes on each of 4 sides. By the last time, the shucks will catch on fire and some of the kernels will be slightly charred. Great in a black bean salsa! HTH

We got a Broilmaster gas grill last year (hooked up to natural gas line) when our Ducane grill bit the dust. It's not built in, but we have ours mounted on a post and bolted to our deck. We are very happy with it (DH keeps saying, "have I mentioned how much I love this grill?" LOL