Does anyone have an outdoor kitchen?

Husband is dreaming about our new place and  wants to create an outdoor kitchen, so the house stays small and cooking doesn't heat up the house. We would still have a very small kitchen indoors for bad weather.

The more I think about it, the more I'm warming up to it. I think a larger space for processing garden produce, canning, processing chickens, maybe even processing deer? Maybe use it for a potting station at times too. My original inspiration was Joel Salatin's processing pavilion. Which is not, of course, a kitchen, but gives the basics of an idea.

So I'm curious if anyone's done anything like this? How does it work? How would it work for you (if you haven't done it)? What processes does it improve?

Hi Becky,

We have a good sized indoor kitchen. Nevertheless, we have a kitchen set up on our back deck with a sink, a BbQ grill, and a 3 burner lp cooktop.  It has a fiberglass roof.  I hope to get it screened in for spring.  Yes, its primary function is for canning.   It is pretty basic.  Most of the counter tops are simple 2x4s.  We tried some old Formica countertops, but they fell apart quickly.  

The purpose of the roof is more to keep ice off the deck than it is to provide protection from the rain. But it is useful protection from a sudden downpour while canning. I think it measures about 12’ x16’, but I could be wrong.