Outdoor kitchen design?

[Timothy F. Lewis]

I like your retaining wall patio design better than a deck for all the above reasons.
All my grills are on concrete and not close to the house, gasser is outside any sort of combustible material range. I don’t use the gasser constantly so, I’m not worried about setting the deck on fire.

 

[Eric-NH]

Probably should keep them away from your fence too. Why do I say that? Because I burned down my neighbors fence, and I had to replace it on one of the longest hot streaks (nearly 3 weeks at 110+) ever. That learned me good

I ALWAYS pull things away from railings and the house when in use, and I regularly check the heat levels on the railings. That performer is cooking ribs right now at 250 and has been for hours, railing is cool too the touch still

 

[Eric-NH]

I think some of this also comes down to how you cook. Almost all of my cooking is done in an hour - a couple of hours at most for some ribs or a pork shoulder or a turkey. If I was cooking all night like some in the forum, I would be more comfortable with getting the fire further away from the kitchen door.

My cooks tend to be exactly like what you just described. I MIGHT try a brisket Monday though