How People Actually Use Their Outdoor Kitchen (After the First 6 Months)

When an outdoor kitchen is first installed, it usually looks perfect.

The BBQ is spotless.
The benches are clear.
Everything feels new, exciting and ready for entertaining.

But six months later, reality sets in — and that’s when you discover whether your outdoor kitchen truly works for the way you live, cook and entertain.

After years of talking to customers, one thing is clear: how people think they’ll use their outdoor kitchen and how they actually use it are often very different.

Here’s what really happens once the novelty wears off — and what most people wish they’d planned differently.

Expectation: “We’ll Use It Mainly for Big BBQs and Parties”

Reality: It Becomes a Regular Cooking Space

Most outdoor kitchens are designed around entertaining. In reality, once the space is set up properly, it’s used far more often — and far more casually.

After six months, many people find themselves:

• Cooking midweek dinners outside
• Using the BBQ instead of the indoor cooktop
• Prepping food outdoors to avoid heating the house
• Treating the outdoor kitchen as a second kitchen, not a feature space

This is where setups that looked fine on day one start to show limitations — especially around prep space, storage and workflow.

Expectation: “We Don’t Need Much Bench Space”

Reality: Bench Space Is the First Thing You Run Out Of

One of the most common outdoor kitchen mistakes is underestimating bench space.

In real use, benches quickly fill up with:

• Raw and cooked food
• Serving trays
• Utensils and sauces
• Drinks, plates and side dishes

Six months in, people often realise they’re juggling hot trays on tiny surfaces or constantly stepping away from the BBQ.

This is usually the point where customers start looking at:

• Longer benchtops
• Return benches
• Modular extensions that can be added later

Expectation: “Storage Isn’t That Important”

Reality: Everything Needs a Home

At the start, tools and accessories often live inside the house.

Over time, that gets old.

What people actually want after six months:

• BBQ tools stored where they’re used
• Somewhere for platters, trays and covers
• Easy access to cleaning gear

Outdoor kitchens with no storage quickly feel cluttered and inconvenient — even if the BBQ itself is excellent.

This is why built-in BBQs with cabinetry tend to outperform standalone setups in long-term satisfaction.

Expectation: “We’ll Always Clean Up Straight Away”

Reality: Convenience Determines Use

In the real world, ease of clean-up plays a big role in how often an outdoor kitchen gets used.

Six months in, people strongly value:

• Nearby sinks
• Clear bench zones
• Easy-to-wipe surfaces
• Logical layouts that don’t require multiple trips inside

If cleaning feels like a chore, usage drops — no matter how good the BBQ is.

Expectation: “The BBQ Is the Main Decision”

Reality: The BBQ Is Only Part of the System

After regular use, most people realise the BBQ itself isn’t the problem — it’s how everything works around it.

That’s when questions start coming up:

• Should the BBQ be built-in?
• Would cabinetry make this easier?
• Could we add to this over time instead of starting again?

This is where modular outdoor kitchens make sense. They allow people to adapt their setup as their BBQ lifestyle evolves — without ripping everything out.

The Common Thread After Six Months

When you strip it back, most “outdoor kitchen regrets” come down to one thing:

The space was designed for how it looked, not how it would be used.

The good news? These issues are usually solvable — especially if the BBQ and kitchen have been planned with flexibility in mind.

Planning for Real Use (Not Just the First BBQ)

If you’re thinking about upgrading — or even just refining your current setup — it helps to plan for how you’ll use the space after the honeymoon phase.

That usually means:

• Choosing a BBQ that suits frequent cooking, not occasional use
• Allowing room to add benches or storage later
• Thinking in stages, not all at once

For many BBQs R Us customers, that starts with moving from a freestanding BBQ to a built-in model, then adding modular elements as needed.

Thinking About Your Own Setup?

If your outdoor kitchen is starting to feel cramped, cluttered or underused, it may not be the BBQ — it may be the layout.

BBQs R Us can help you:

• Choose the right BBQ for real-world use
• Plan a built-in or modular setup that can grow over time
• Avoid common outdoor kitchen mistakes before they become expensive

Talk to our BBQ Specialists and design a setup that works long after the first six months.