TYTUS Anaheim 4-Burner Gas Grill with Two Prep Carts, Pellet Smoker, and Pizza Oven with Cover - Outdoor Cooking Bundle, Quick Assembly, Grill for Outdoor Cooking, Kitchen Island for BBQ

First impressions and setup

I rolled the Anaheim bundle onto my patio to see if an all-in-one, modular outdoor kitchen could actually simplify weeknight dinners and weekend parties. Out of the boxes, the components feel cohesive: a 4-burner gas grill, two prep carts, a compact pellet smoker, and a gas-fired pizza oven that sits over a 14-inch cordierite stone. The gunmetal gray finish looks clean without screaming for attention, and the panels line up neatly once connected.

Assembly was refreshingly low drama. The no-tool design means you’re not fishing for a hex key or deciphering mystery fasteners. I had everything staged and connected the same afternoon. The carts clip in to create a continuous run of workspace, and the modules sit flush so that sliding pans and cutting boards across the station doesn’t snag.

Design and build quality

The hardware feels purpose-built for a modular system. The porcelain-enameled cast iron grill grates are substantial and hold heat well. Doors and panels close confidently and the enclosed storage on the grill base (8.2 cu. ft.) swallows propane tanks, pans, and cleaning supplies. The two prep carts add another 4.7 cu. ft. of storage plus removable cutting boards and tool hooks, which I immediately put to work for knives, tongs, and a steel peel.

The seams between modules are narrow and tidy, and the whole layout behaves like a single island once you lock the pieces together. I also appreciate that the smoker and pizza oven can mount on a prep cart or run standalone if you need to reconfigure for a different cook.

Gas grill performance

The heart of the setup is the 4-burner gas grill with 721 square inches of porcelain-enameled cast iron grates. Heat-up is brisk, and the grates retain enough energy to put convincing sear marks on steaks. With four independently controlled burners, it’s easy to carve the cooking surface into temperature zones: hot and fast over two burners, medium for chicken and veggies over the third, and a gentle holding area over the fourth. That flexibility turned out to be more valuable than raw BTU numbers.

I used the 12,000 BTU side burner for sauces and a skillet of onions—useful to have, though it’s not a volcano burner. The grill’s grease management is straightforward and doesn’t clog easily; a quick scrape and a wipe while still warm keeps it in shape. Capacity is ample for a family cookout; you can put down a full spread without juggling batches.

Prep carts and workflow

The prep carts are what push the Anaheim bundle into “outdoor kitchen” territory. Removable cutting boards mean you can keep raw prep separate and then swap in a clean board for slicing, and the boards fit flush so they don’t rock under knife pressure. Hooks along the edge keep tools visible and off the greasy bits.

Storage is actually useful—no awkward, narrow cavities—so I keep pellets, pizza tools, rubs, and cleaning gear right at hand. Having this workspace integrated with the grill and oven made a bigger difference than I expected; I could go from trimming a tri-tip to searing to resting without shuttling back and forth to the indoor kitchen.

Pellet smoker: compact but capable

The pellet smoker offers 282 square inches of cooking space and an 8-pound hopper. That’s not a competition rig, but it covers a surprising amount: ribs, a pork shoulder, wings, salmon, and sausage all took on even heat and a clean smoke profile. The porcelain-enameled grate distributes heat without hot spots, and the compact form reaches and holds target temps reliably.

The 8-pound hopper is enough for most afternoon cooks. If you’re planning an overnight brisket, you’ll likely need to refill once. I appreciate that the smoker can live on the prep cart or be lifted into a vehicle for tailgates; it’s genuinely portable without feeling flimsy.

Pizza oven: fast, hot, and a small learning curve

The pizza oven is a standout. It’s rated at 18,000 BTU and gets to around 600°F in about 10 minutes; if you give it more time, it can climb higher for neo-Neapolitan pies, with the stone delivering that crisp, leopard-spotted bottom when you launch properly. The 14-inch cordierite stone holds heat and recovers between pies better than lighter stones I’ve used.

Expect a short learning curve. You’ll want a peel and a turning tool, and an infrared thermometer helps you gauge when the stone is in the sweet spot. Once dialed in, I was turning out thin-crust pizzas in a few minutes each. Beyond pizza, it handled flatbreads, roasted vegetables, and cast-iron shrimp really well. The included cover helps keep soot off surrounding gear when stored.

Modularity that actually matters

On paper, a “seamless modular system” sounds like marketing. In practice, it changes the workflow. I configured the grill and one prep cart as a main cooking station and parked the smoker on the second cart as a satellite. For pizza nights, I swapped the smoker for the oven, slid a peel and toppings across the unified surface, and kept the grill running as a warming zone. The pieces connect tightly so the station doesn’t feel cobbled together.

I also like that I can break the system down and reposition modules for a larger party, opening up access on both sides of the island. For tight patios, you’ll want to map the footprint ahead of time; this is a full station, not a compact cart grill.

Maintenance and durability

Cleaning and upkeep are straightforward:

• Grill: Burn off residue, scrape the grates, empty the grease tray. The porcelain-enameled cast iron resists sticking once seasoned.
• Smoker: Vacuum ash after longer cooks; keep pellets dry in storage.
• Pizza oven: Brush the stone; avoid detergents. A hot burn-off will clear flour and cheese bits.
• Carts and cabinetry: Wipe with a damp cloth; the finish resists fingerprints and minor scuffs.

The finish held up through sun and a couple of light rains without spotting. I still recommend covers for the entire station if you plan to leave it assembled outdoors year-round.

What I’d improve

• Pellet capacity and space: The smoker’s 8-pound hopper and 282 square inches of cooking area are fine for most cooks but limiting for overnight or larger gatherings. Plan accordingly.
• Footprint: As a bundle, it occupies real estate. Measure your patio and consider clearance around the pizza oven when it’s running hot.
• Side burner output: At 12,000 BTU, it’s perfect for sauces and gentle sautéing but not ideal for wok hei or high-output boiling.
• Ecosystem lock-in: The tight, seamless fit is part of the appeal, but it works best with the brand’s modules. If you want to mix-and-match third-party components, you’ll lose the integrated look.

None of these were deal-breakers for me, but they’re worth weighing against your cooking style and space.

Who it suits best

If you’re building an outdoor kitchen without pouring concrete or commissioning masonry, the Anaheim bundle hits a sweet spot. It suits:

• Home cooks who want gas grilling, smoking, and high-heat pizza in one cohesive setup.
• Families who value storage and prep space at the grill.
• Hosts who like to reconfigure their layout for different events.

If your primary goal is smoking full packer briskets every weekend or running a wok station, you might want a larger smoker or a higher-output side burner in addition.

Final verdict and recommendation

I came away impressed by how well this system works as a unified cooking station. The grill is versatile and consistent, the prep carts meaningfully improve workflow, the pellet smoker delivers clean flavor in a compact footprint, and the pizza oven is genuinely fun—and fast—once you learn its rhythm. The materials feel solid, assembly is quick, and the modular design lets you tailor the layout to the occasion.

I recommend the Anaheim bundle for anyone who wants a flexible, integrated outdoor kitchen without committing to a permanent build. It’s a capable, thoughtfully designed system that covers weeknight dinners and weekend entertaining with equal ease, and its modularity lets you grow or rearrange as your cooking style evolves.