Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => Memphis => Topic started by: MadFoodScientist on February 14, 2018, 02:24:10 PM
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I was wondering if any had a good griddle they would recommend for the Memphis Pro.
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If you want a griddle for browning or searing, get the heaviest one you can find.
I have three, one is the largest Little Griddle brand, one is a smaller Little Griddle that's completely coated with a tough nonstick material. Another is from GrillGrates and is just thin flat metal.
I don't use any of them in my pit; only on my gas grill. They're fine for teppanyaki, eggs and bacon, burgers, French toast and other light grilling. But none is heavy enough to properly brown smoked or sous-vide meat.
I'm done buying griddles until I can find a really heavy one that will hold heat like cast iron and has a nonstick coating that is metal utensil safe, like the various ceramic compounds.
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If you want a griddle for browning or searing, get the heaviest one you can find.
I have three, one is the largest Little Griddle brand, one is a smaller Little Griddle that's completely coated with a tough nonstick material. Another is from GrillGrates and is just thin flat metal.
I don't use any of them in my pit; only on my gas grill. They're fine for teppanyaki, eggs and bacon, burgers, French toast and other light grilling. But none is heavy enough to properly brown smoked or sous-vide meat.
I'm done buying griddles until I can find a really heavy one that will hold heat like cast iron and has a nonstick coating that is metal utensil safe, like the various ceramic compounds.
Ding Ding...that is exactly why I bought the Camp Chef grill/griddle although it is still in a box in my garage until it warms up a bit to assemble it and use it.
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If you want a griddle for browning or searing, get the heaviest one you can find.
I have three, one is the largest Little Griddle brand, one is a smaller Little Griddle that's completely coated with a tough nonstick material. Another is from GrillGrates and is just thin flat metal.
I don't use any of them in my pit; only on my gas grill. They're fine for teppanyaki, eggs and bacon, burgers, French toast and other light grilling. But none is heavy enough to properly brown smoked or sous-vide meat.
I'm done buying griddles until I can find a really heavy one that will hold heat like cast iron and has a nonstick coating that is metal utensil safe, like the various ceramic compounds.
Ding Ding...that is exactly why I bought the Camp Chef grill/griddle although it is still in a box in my garage until it warms up a bit to assemble it and use it.
I recall that. It was an exchange with bregent, here (https://pelletfan.com/index.php?topic=1194.15), where he convinced me to go "heavy" because the light metal gives up its heat too fast, that changed my thoughts on griddles.
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Thanks for the suggestions- looks like there are some good options! My Memphis Pro just arrived this morning- can't wait til I get done with work today to do the burn in and first cook.
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You have Laser Film to deal with 1st, and I do not envy you that task! The only thing that makes that task worth it is the way that unit works!
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Lodge griddle here. They manufacture two large rectangular models; LDP3 @ 16 3/4" x 9 1/2" and LPG13 @ 20" x 10 1/2", as well as some smaller ones..
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You have Laser Film to deal with 1st, and I do not envy you that task! The only thing that makes that task worth it is the way that unit works!
That was a horrible hour or so.
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Ditto on Lodge cast iron griddle!
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I have a circular cast iron Mario Batali griddle (tho I don't think he sells them anymore). It is large enough for a Papa Murphy Large but not big enough for the Family Size. Works great for that. Keeps the pizza warm while eating.
Z