Start with the Grill, but Save the Counter

The grill is the heart of the operation, but it shouldn't be the only thing on the island. The biggest regret we hear? "I don't have anywhere to put the tray."

The Rule: You need at least 12 inches of clear, flat counter space on at least one side of the grill (preferably both).

• Pro-Tip: If you’re tight on space, don't buy the biggest 5-burner grill available. Drop down a size to gain 12 inches of prep space. You’ll use the counter every time you cook; you’ll only use the 5th burner once a year.

Be Realistic About the Sink (The "Cocktail" Pivot)

Let’s be honest: are you really going to scrub a greasy lasagna pan outside in the dark? Probably not. You’re going to take the dirty dishes into the dishwasher inside.

• The Swap: Instead of a massive, deep sink that takes up 30 inches of counter, go with a small prep sink or, better yet, a two-in-one cocktail station.

• The Logic: You need a place to rinse your hands or dump some ice. A cocktail station gives you that sink plus an insulated ice bin and speed rail for bottles. It’s 10x more useful for 100% of your parties.

Double Down on Cold (More Ice, More Fridges)

You can never have too much cold storage. In the heat of July, a single tiny fridge under the grill is going to stay open more than it’s closed.

• The Strategy: Separate your "ingredients" from your "drinks." Use a dedicated drawer for meats/veggies near the grill, and place a beverage center or kegerator on the end of the island.

• The Win: This keeps guests from tripping over the chef every time they want a refill. Also, consider a built-in ice maker. Bagged ice is a hassle; having 35 lbs of fresh cubes on hand is a luxury you’ll never regret.