I'm happy with my Weber Summit Silver bought about 6 years ago. This model has 4 burners arranged left-to-right, by the way. Performance is good - my only gripe is that the separate side burner to the right of the grill isn't very adjustable (though I rarely need it for anything). While I could probably get choosey and find a more perfect grill, I would first look at Weber's higher-end because I'm thrilled with Weber's customer support. While performing way-overdue maintenance, I called them to order some replacement parts for items that had understandably worn out or corroded over time... They sent me replacements at no charge. No questions about warranty periods or anything like that. I called them intending to purchase parts, but it seemed they volunteered to replace them on the assumption that Weber products are designed to last forever. So I'm a loyal customer of Weber's. We live not far from the pacific ocean, the grill is outside, uncovered and facing the sea, and we use it 2-3 times a week year-round. No complaints.

Fiberglass reinforced cement board is a backer board for vertical and horizontal tiled surfaces. It will not deteriorate when wet like gypsum and wood backer materials. But it has little structural strength and should be supported every 16" on a vertical surface and fully supported on a horizontal surface. Basically the object would be formed with a structural material and the cement board would then be put over the surface of it so what is used for the base is very important. The issue with porous surfaces in a cooking area is bacteria. In an age of increasing drug resistance of bacteria (23,000 people died of it last year) I would want something very dense and very smooth in order to reduce the chance of cross contamination. Meat is rarely an issue if it gets thoroughly cooked but it can contaminate uncooked foods if you prepare them at the same time on the same surfaces or with the same utensils.

That can’t be the position you’ve decided on. It’s a fire hazard, and an asphyxiation one too. Show the location you’re planning? What style are you planning for the hood? Are you aware that proper clearances to combustible surfaces is measured in feet for a bbq grill? Non combustible construction is required. Not standard wood stud construction. Thats usually block, or steel studs. The decorative cladding material is usually brick or rock. The top is usually a dark non porous granite. Not a highly porous stone that will have huge grease spots within minutes of first use.

Here is a video talking about the install that was done a few years ago in Virginia https://www.youtube.com/watch?v=eZdEGxatMX0 At about 2 +/-mins Dave the designer speaks to his cabinets being stainless steel. As a side note- the owner was so satisfied with the result that he ordered one for his guest cottage. And there was quite the storm heading in that day which is all that background wind noise. I kept glancing over my shoulder at it LOL. These are two recent installations on Long Island . I believe the lower one has a roll out under the sink. I don't have any specific pictures on hand showing the doors open with the rollout for an outdoor kitchen install ( yet) which is why I posted the pics I did have . I know of one more install happening next week, I'll see if I can get a rollout pic. Thanks.