Two kinds of heat, one patio
Most people who cook outside a few nights a week want two different things. On a Tuesday you need burners that light fast and hold steady while you finish a salad. On a Saturday you want charcoal or wood, a longer cook, and smoke that hangs on the meat. A lot of yards end up with two separate cookers and a crowded deck. You can plan one line that does both jobs and still leaves room to plate food and keep drinks cold.
We build and sell this gear out of Pflugerville, where Sunstone Metal Products has worked on outdoor kitchens since 2001. The goal here is simple: a layout you can actually run, not a showpiece you dust off twice a year. If you want a drawing before you buy, use the free design service. If you prefer a local counter, check the dealers page.
Put hybrid capability at the center
Start with a cooker that can switch modes without rolling a second unit into the yard. The 42" Gas Hybrid Dual Zone Charcoal/Wood Burning Grill is built for that split. Dual gas burners deliver a combined 35,000 BTUs when you need speed. The same frame holds dual-zone charcoal and wood drawers with integrated ignition, so you can light live fuel without a separate chimney every time.
Height-adjustable burn trays matter more than they sound. Move the tray up for a hard sear. Drop it for slower work or for holding temperature while you finish sides. The hood uses an easy-lift spring assist, and the front panel is LED-lit so you can read controls after dark. Construction is 14-gauge 304 stainless steel. That gauge holds up to heat cycles and weather better than lighter sheet.
Plan fuel the right way. This hybrid includes gas appliances, so you will need LP or NG hooked up for the gas side. (A different Sunstone charcoal-only model, the SUNCHDZ28, never needs gas. This 42" hybrid is not that unit.) Decide LP or natural gas early so the island cutouts, hose routes, and valve access match the rest of the kitchen.
Add a dedicated gas line when the guest list grows
Hybrid drawers handle flavor nights well. Big groups still benefit from a straight gas grill with more burner real estate. The Ruby 4 Burner w/IR Pro-Sear 36" keeps a refined footprint while the 11-gauge I-burners push up to 80,000 BTUs. Flame-Thrower ignition lights each burner cleanly. The Pro-Sear infrared section reaches about 800°F, which is what you want for a fast crust on steaks before you move them to a gentler zone.
Variable-rod spaced cooking grids take large cuts and smaller pieces without constant reshuffling. LED-lit controls and halogen interior lighting help when dinner runs past sunset. The chassis is all 304 stainless. Service access is practical: a drop-open panel and back hood wind guards so you are not fighting the wind or a sealed box when you need to clean or adjust something. If you later want pizza, a flat griddle surface, or a charcoal tray, the design accepts those accessories instead of forcing a second permanent appliance.
A common working layout puts the hybrid on one side for weekend live fire and the Ruby 36" beside it for volume. You cook protein on the heat that fits the night. Sides and holding space stay clear. Grill cabinets in the Sunstone line fit about 90% of grill brands with trim kits, which helps if you already own a cooker you want to keep in the run.
Cold storage that stays outside
Heat is only half the station. If every drink refill means a trip to the indoor fridge, people drift inside and the patio empties. A drop-in ice chest fixes that without turning the island into a full outdoor refrigerator project.
The Majestic 28" Insulated Large Drop-in Ice Chest uses food-safe 304 stainless with fully insulated panels on all sides and a 1-inch thick lid. Outside dimensions run about 28" W x 21" D x 13" H, which is enough for bottled drinks, bagged ice, and a layer of chilled sides. The light brushed #4 finish matches the rest of a Sunstone stainless line. Hardware comes with it for drop-in install across common counter thicknesses.
Load it before guests arrive. Keep a simple rule: raw protein stays in a separate cooler or the kitchen fridge; the drop-in holds drinks and ready-to-serve items. You spend the evening at the grill instead of shuttling trays through the back door.
A compact bar station when cocktails are part of the night
If you host often, a small dedicated bar module beats a cutting board balanced on the ice chest. The Elite 14" Bar Sink & Cocktail Station in the Ruby Series packs a lot into 14" W × 25" D × 11" H. Commercial-grade 304 stainless, a double-walled fully insulated basin, and a matching insulated cover help ice last. You get a hot and cold faucet, a soap dispenser, double cocktail bins, a drink tender tray, an ice bucket, and a poly cutting board.
The removable speed rail with towel holder and bottle rail keeps the working edge clear. That matters when two people are pouring while you flip food three feet away. Mount it in the same run as the ice chest so the cold zone sits together and the hot zone stays focused on the grills.
How the pieces sit in a real island
Cabinets in this line are 304 stainless. Islands typically arrive about 98% pre-assembled, which cuts field work if you are coordinating a pour, stone tops, and gas rough-in on the same schedule. Keep landing space on both sides of each grill. You need a safe spot for a hot sheet pan and a clean spot for raw-to-cooked handoff.
Think in zones, not in a single long counter of appliances. Hot zone: hybrid plus the Ruby 36" if you want both. Cold zone: 28" ice chest and, if you pour drinks outside, the 14" cocktail station. Dry storage and trash slightly off the main traffic path. Leave a gap for a prep board that is not the grill hood or the ice lid.
Fuel and ash handling deserve a plan on paper. Charcoal drawers mean ash removal. Give yourself a metal can path that does not cross the guest standing area. Gas shutoffs should be reachable without moving furniture. If you are unsure about clearances or vent paths under a roofed patio, stop and get the layout checked. The design service exists for that reason.
Weeknight rhythm vs weekend rhythm
Tuesday pattern: light the gas side of the hybrid or the Ruby burners, cook protein, pull sides from the ice chest, done. Minimal ash. Minimal cleanup beyond the grates.
Saturday pattern: load the charcoal or wood drawers, use the adjustable trays to set the height you want, and give yourself time. Sear on the Pro-Sear infrared if you want a hard crust, then finish over the live fuel or on a cooler gas zone. Keep drinks and garnishes at the bar station so people cluster near the food instead of the kitchen sink.
You do not need every accessory on day one. Get the heat right. Get the cold station in the island. Add a griddle plate, pizza stone, or charcoal tray when your cooking habits make the case.
Ordering, freight, and local pickup
Freight to the 48 contiguous states is free and typically runs 5–10 business days once the order ships. If you are close to Pflugerville, local pickup at 16004 Central Commerce Dr. saves 5%. Call (888) 934-9449 or (512) 487-5116 during Mon–Thu 9am–4:30pm CST, or email contact@sunstonemp.com, if you need help matching LP vs NG, trim kits, or cabinet depths before you commit.
For coverage details on any unit, see the warranty page. Do not guess from memory or a forum thread. Read the page that matches your serial and product line.
What to do next
Sketch your patio wall or island run with two heat sources and one cold station. Decide whether the 42" hybrid alone covers your week, or whether a Ruby 36" beside it will save you when the guest count jumps. Place the 28" ice chest where people naturally stand with a drink in hand. Add the 14" cocktail station only if you actually mix drinks outside; empty bar gear is just more stainless to wipe.
When the sketch feels right, send it through the free design service or walk it into a dealer. Buy the cook line you will light on a random Wednesday, not the one that only makes sense in a catalog photo. Gas when you need speed. Charcoal and wood when you want flavor. Ice and a tight bar module so the party never has a reason to go back inside.