A pioneer of the outdoor barbecue island concept, Bull Outdoor matches the demand for backyard barbecue enthusiasts with cutting edge research and high quality products.
In 1992, Mark Nureddine and his partner began with an idea to develop a business creating the deliverable “Outdoor Kitchen Concept” out of their garage. Today, over 25 years later, Bull Outdoor Products Inc. has grown immensely, and reached widespread prominence in the grilling industry. Bull has over 900 dealers and distributors throughout the United States, and Canada. The company began in 1993 with a 1,200 sq. ft. facility, and has now expanded to three: a 35,000 sq. ft. facility in Rialto, CA; a 20,000 sq. ft. facility in Athens, Tennessee; and its world headquarters in Lodi, CA.
Bull Outdoor Products, Inc. now reaches across the world, after partnering in 2015 with a Maltese company to create Bull Europe, a joint venture to support the Bull brand in the European Union, North Africa, and the Middle East. Bull is also the World Food Championships official grill sponsor. Their very own Team Bull member Wade Fortin won back to back World Burger Championships.
Of the many reasons for Bull’s success is that they have thoroughly researched the grill industry to bring to the consumer products that are 'second to none!' Bull’s AWARD WINNING GRILLS are designed engineered and master crafted with the finest materials available. All of the grills are CSA Gas Certified.
Bull’s research in the grill industry has become even more cutting-edge, utilizing engineering experts at California Polytechnic to create the new ReliaBULL technology. Typical grills feature unpredictable heating across the surface. Our new ReliaBULL technology was created to eliminate uneven heating on your grill, making your outdoor grilling experience extraordinary.
With its superior products, facilities, and team, Bull Outdoor Products Inc. pioneered the concept of outdoor barbecue islands, recognizing the need for backyard barbecue enthusiasts to bring their grilling talents to match those of professional chefs.
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