The Side Burner Deconstructed: A Materials Guide to Brass and 304 Steel

The modern outdoor kitchen is an exercise in versatility. A high-performance grill is the centerpiece, but its specialty is grilling—using high, radiative heat. This leaves a significant gap for the home chef who also needs to sauté, simmer, or boil.

This is the role of the built-in side burner. It’s the component that transforms an outdoor “grill station” into a true, full-service “kitchen.”

But unlike an indoor stovetop, an outdoor burner lives in a hostile environment of rain, humidity, and extreme temperature swings. Its ability to perform for years is not a matter of chance; it is a direct result of material science. The entire appliance can be deconstructed into two critical components: the “armor” (the body) and the “engine” (the burner).

1. The Armor: Why 304 Stainless Steel is the Standard

The body, grates, and lid of an outdoor burner act as its armor. This structure is constantly exposed to the elements, making its material the first line of defense against failure.

• The Problem: Standard steel (or even lower-grade 430 stainless) will inevitably rust. Rain, humidity, and temperature changes accelerate oxidation, leading to corrosion, staining, and eventual structural failure.
• The Engineering Solution: Type 304 Stainless Steel. This specific alloy is the “gold standard” for outdoor kitchens. Its power comes from its chemical composition.
• The Science: 304-grade steel contains a high percentage of chromium (at least 18%) and nickel (at least 8%). When exposed to oxygen, the chromium forms a thin, invisible, and chemically stable layer of chromium oxide on the surface. This “passive layer” is the steel’s armor. It is non-reactive and, most importantly, self-healing. If the surface is scratched, the exposed chromium immediately reacts with the air to “heal” the armor, preventing rust from ever taking hold.

This is why a built-in unit like the Stanbroil X007-NG-2-SS Hygrill, which is constructed from “heavy duty 304 stainless steel,” is engineered for longevity. It is a material designed to be permanently installed outdoors and survive.

2. The Engine: Why Brass Burners are Superior

If the 304 steel is the armor, the burner itself is the engine. This is where the most intense thermal stress occurs. While a steel body is ideal for corrosion resistance, the burner itself has a different job: thermal management.

• The Problem: A burner must heat up quickly, distribute that heat evenly, and cool down without warping or cracking. While stainless steel is durable, it is a poor conductor of heat. A steel burner can develop “hot spots,” leading to uneven cooking and eventual-warping or clogged ports.
• The Engineering Solution: Heavy-duty cast brass burners.
• The Science: Brass, an alloy of copper and zinc, has a far superior thermal conductivity than stainless steel. It absorbs and distributes heat exceptionally fast and evenly. This means the entire burner head comes to a uniform temperature, ensuring a stable, consistent flame pattern and eliminating the hot spots that plague lesser materials.

This is why high-end gas ranges and outdoor appliances, such as the Stanbroil Hygrill, use brass burners. The material’s ability to resist high heat without degrading, combined with its high thermal conductivity, makes it the perfect material for the “engine” of the appliance.

3. The Power: BTUs and Natural Gas

With the materials sorted, the final piece is the power. This is measured in BTUs (British Thermal Units).

• The Science: A BTU is the amount of energy needed to heat one pound of water by one degree Fahrenheit. The 24,000 BTU rating on a dual-burner system is a measure of its total potential heat output.
• The Application: This high output is what gives a side burner its “indoor convenience.” 24,000 BTUs is more than enough power to quickly boil a large pot of water for corn on the cob or create the high, direct heat needed to sauté vegetables in a wok.

This unit is specifically designed for Natural Gas (NG). NG (mostly methane, CH4) is supplied directly from a utility line. This differs from propane (LP), which comes in tanks. An NG appliance cannot be run on propane (and vice-versa) without a conversion kit, as the pressure and the size of the burner orifices are completely different. A dedicated NG line is a permanent, convenient solution for a built-in outdoor kitchen.

Conclusion: The Engineered Addition

A built-in side burner is not just an “add-on”; it is a serious appliance defined by its material science. The “armor” of 304 stainless steel provides the necessary corrosion resistance to survive outdoors, while the “engine” of cast brass burners provides the thermal conductivity required for high-performance, even cooking.

By combining these two materials, an engineered side burner provides the versatility—the ability to sauté, simmer, and boil—that finally graduates a simple grill into a true, comprehensive outdoor kitchen.