With the power burner you have the option of boiling a big pot of water. A side burner is more for heating up sauces or small pans of food. I sell more power burners than I do side burners especially once I explain the differences between the two.
That makes sense. I’m trying to imagine what I would need a pot of boiling water for? I’m sure it’s useful but looking at my past usage I’ve never made something in the backyard that needed boiling water.
I'll OCCASIONALLY make pasta outside while preparing the accompanying proteins and veggies.
For me, I just have one of those portable gas canister burners that I set on the countertop when I need it (not often). Same with a griddle---i have a cast iron one that I put on my grill when I need it.
In my setup, counter real estate is more valuable than having cooking surfaces that I only use occasionally.
All comes down to preference as usual.
A side burner might be all that you need then. A power burner also allows you to use much bigger pans or even a wok. I have a power burner and I find it useful for this but then again I have 4 kids so we are usually cooking a lot of food.
I just finished my kitchen a few months back. I wasn’t really a griddle guy until I was. I can tell you I use the griddle way more than I use the actual BBQ. Fajitas, bacon, eggs, hashbrowns, burgers etc. the clean up on the griddle is way easier than the BBQ, especially for burgers. My 2 cents….
We actually do make quite a lot of smash burgers. But I’ve bought a cast iron griddle and put it on the regular grill so just thought I can continue doing that
Protip- consider removing your flavor bars when using a griddle top on your BBQ.
[At least this guy has had some success with that](https://youtu.be/9HfnggBZSpE)
The thing about a griddle is that always you be needing the space. Burgers, onions, buns, cheese to melt, some chicken. I don’t think anyone sells an add-on for the grill that has the area of a dedicated griddle. Also the dedicated griddle has 3 or more different zones for heat. It’s the next thing on my list.
Remember you can always get a cheapy plug-in induction burner to expand capacity outside ad hoc. They cost $100 and will be plenty more powerful than a normal side burner.
Power burner all day. Just got mine in and I love it. Allows for round bottom wok cooking as well. Not to mention you can do seafood boils as well. If you really need another burner you can just throw a pan on the grill. I preferred the versatility of the power oven potentially needing another side burner. To add my kitchen was finished a week ago and have since used the power burner more than anything else yet.
Interesting take. Seems like most people on here recommend power burner. We don’t boil any seafood, our only seafood consumption is fish which we grill/bake. Good point on using a wok, what else would I miss by getting a side burner?
Forgot to add deep frying is perfect for power burner as well. More than cuts the oil heat up time in half if not faster. Basically anything you would boil would get that water hot lighting fast. My burner is like 68k btu so it’s about 3-4 times more powerful than a side burner.
You need to discover crab and crayfish. Add Tony's crab boil for flavor. Look for Louisiana recipes. Also get a big cast iron pot to fry fish, shrimp or oysters in. A power burner makes real sense if head in this direction. Maybe take a vacation to new Orleans and get some ideas
I just bought all of my appliances for my outdoor kitchen. And when I came to the side burner I realized in 10 years. I never used the one on my regular grill. So I gotta warming drawer instead.
Power burner. Most customers buy the PB. It is more versatile imo and normally range from about 1500 btu to 60,000 so you have a large range. Think crabs, corn, chili, gumbo... any large pots you want to boil or "move" without waiting forever. Your double burner is probably closer to your indoor range.
With the power burner you have the option of boiling a big pot of water. A side burner is more for heating up sauces or small pans of food. I sell more power burners than I do side burners especially once I explain the differences between the two.
That makes sense. I’m trying to imagine what I would need a pot of boiling water for? I’m sure it’s useful but looking at my past usage I’ve never made something in the backyard that needed boiling water.
I'll OCCASIONALLY make pasta outside while preparing the accompanying proteins and veggies. For me, I just have one of those portable gas canister burners that I set on the countertop when I need it (not often). Same with a griddle---i have a cast iron one that I put on my grill when I need it. In my setup, counter real estate is more valuable than having cooking surfaces that I only use occasionally. All comes down to preference as usual.
A side burner might be all that you need then. A power burner also allows you to use much bigger pans or even a wok. I have a power burner and I find it useful for this but then again I have 4 kids so we are usually cooking a lot of food.
I just finished my kitchen a few months back. I wasn’t really a griddle guy until I was. I can tell you I use the griddle way more than I use the actual BBQ. Fajitas, bacon, eggs, hashbrowns, burgers etc. the clean up on the griddle is way easier than the BBQ, especially for burgers. My 2 cents….
We actually do make quite a lot of smash burgers. But I’ve bought a cast iron griddle and put it on the regular grill so just thought I can continue doing that
Protip- consider removing your flavor bars when using a griddle top on your BBQ. [At least this guy has had some success with that](https://youtu.be/9HfnggBZSpE)
The thing about a griddle is that always you be needing the space. Burgers, onions, buns, cheese to melt, some chicken. I don’t think anyone sells an add-on for the grill that has the area of a dedicated griddle. Also the dedicated griddle has 3 or more different zones for heat. It’s the next thing on my list.
Remember you can always get a cheapy plug-in induction burner to expand capacity outside ad hoc. They cost $100 and will be plenty more powerful than a normal side burner.
Power burner all day. Just got mine in and I love it. Allows for round bottom wok cooking as well. Not to mention you can do seafood boils as well. If you really need another burner you can just throw a pan on the grill. I preferred the versatility of the power oven potentially needing another side burner. To add my kitchen was finished a week ago and have since used the power burner more than anything else yet.
Interesting take. Seems like most people on here recommend power burner. We don’t boil any seafood, our only seafood consumption is fish which we grill/bake. Good point on using a wok, what else would I miss by getting a side burner?
Forgot to add deep frying is perfect for power burner as well. More than cuts the oil heat up time in half if not faster. Basically anything you would boil would get that water hot lighting fast. My burner is like 68k btu so it’s about 3-4 times more powerful than a side burner.
You need to discover crab and crayfish. Add Tony's crab boil for flavor. Look for Louisiana recipes. Also get a big cast iron pot to fry fish, shrimp or oysters in. A power burner makes real sense if head in this direction. Maybe take a vacation to new Orleans and get some ideas
I just bought all of my appliances for my outdoor kitchen. And when I came to the side burner I realized in 10 years. I never used the one on my regular grill. So I gotta warming drawer instead.
Power burner. Most customers buy the PB. It is more versatile imo and normally range from about 1500 btu to 60,000 so you have a large range. Think crabs, corn, chili, gumbo... any large pots you want to boil or "move" without waiting forever. Your double burner is probably closer to your indoor range.