19.1 ft Two-Cook Galley Outdoor Kitchen with Griddle

Hot line, left to right: a 20 in three-drawer cabinet, the grill in a 43 in grill cabinet, the power burner in a 28 in two-drawer cabinet, and the griddle on a 35 in cabinet with two drawers.

Prep line, facing it: the sink cabinet (with a drawer and trash pull-out), the 24 in dual-drawer refrigerator, the 15 in ice maker and a 35 in three-drawer cabinet. The sink faces the griddle, the refrigerator faces the burner, and the 35 in cabinet sits straight across from the grill - one step back to set down finished food.

That split is the point of a galley: heat on one side, water and cold on the other, so two people can work at once without reaching across each other.

The prep line's countertop is 37 in deep and overhangs the outside by about 10 in, so guests sit facing the cooks with the prep counter, not the grill, between them.

New to galley layouts? See what a galley outdoor kitchen suits, the space it needs, and its pros and cons.

Run lengths along the countertop: 10 ft 6 in (hot line, 27 in deep) and 8 ft 7 in (prep line, 37 in deep with the bar overhang); countertop at 35.7 in.

The aisle is 48 in from counter edge to counter edge - the NKBA recommendation for a work aisle shared by two cooks. The two runs and the aisle cover about 10.5 x 9.5 ft; with 36 to 44 in behind the stools and a path at one end, plan about 13.5 x 13 ft.

Gas goes only to the hot line; water, a drain and power go only to the prep line, so each run is plumbed on its own.