The side burner is one of the most used — and most underspecified — elements of any outdoor kitchen. A properly sized side burner gives the outdoor cook a full stovetop experience without going inside, handling everything from stock pots to sauce pans to wok cooking. VistaScapes Design helps homeowners throughout Broken Arrow and Tulsa select and configure the right side burner setup for how they actually cook.
Why a Side Burner Matters for Oklahoma Outdoor Cooking
A grill handles direct-heat protein cooking. A side burner handles everything else — boiling corn for a summer party, simmering a pot of chili while the brisket rests, making a pan sauce from the drippings, or wok-frying vegetables in high heat. Without a side burner, the outdoor kitchen cook makes constant trips inside, which defeats the purpose of a self-contained outdoor cooking station.
BTU Output — What You Actually Need
Side burners are rated in BTU — but the advertised number and the effective output are different questions. Oklahoma’s outdoor cooking environment includes wind, which dramatically reduces effective BTU delivery to the pan. A 15,000-BTU side burner in a 20-mph Oklahoma wind may deliver the effective heat of an 8,000-BTU indoor burner. VistaScapes recommends:
- Standard two-burner side unit — 15,000 BTU per burner minimum; 18,000 to 25,000 BTU preferred for Oklahoma outdoor conditions
- Single high-BTU power burner — a dedicated 30,000 to 60,000 BTU single burner for wok cooking, large stock pots, and high-heat applications; the Blaze 30,000-BTU power burner and the Napoleon single power burner are both excellent choices
- Infrared side burner — sealed ceramic infrared side burners deliver wind-resistant concentrated heat; excellent for Oklahoma’s outdoor wind conditions
Single Power Burner vs. Dual Standard Burner
The most common side burner question at VistaScapes design consultations is whether to specify a single high-BTU power burner or a dual standard-BTU burner unit. The answer depends on how the cook uses the kitchen:
- Single power burner — best for cooks who need high heat for one task at a time: boiling a large pot, wok frying, or maintaining a rolling boil for crawfish or crab; takes less island space; less expensive
- Dual side burner — best for cooks who frequently run multiple simultaneous preparations: a sauce on one burner while heating a side dish on the other; similar to having two conventional burners outdoors
Griddle as a Side Burner Alternative
Many VistaScapes builds incorporate a built-in griddle insert as the primary alternative cooking surface instead of a traditional side burner. A built-in 24 to 36-inch natural gas griddle — from brands like Blaze, Summerset, or Weber Genesis griddle modules — provides a flat cooking surface for breakfast foods, smash burgers, fish, and vegetables that the grill cannot cook cleanly. For homeowners who would otherwise be boiling and sautéing primarily rather than stock-pot cooking, a griddle is the more useful appliance.
Built-In vs. Drop-In Side Burners
Built-in side burners are designed for permanent countertop installation with a proper cutout in the granite or quartzite countertop. Drop-in units rest in the cutout and can be removed for service or replacement. VistaScapes specifies the correct installation type at the design phase and ensures the countertop cutout is precisely sized for the selected unit to prevent water infiltration at the joint between burner and countertop.
Call (918) 779-1317 or visit vistascapesdesign.com to discuss side burner selection for your Broken Arrow or Tulsa outdoor kitchen.
