Pellet Fan
All Things Considered => General Discussion--Non food Related => Topic started by: Bentley on May 31, 2021, 04:39:51 PM
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I think this might be the one! I also believe I maybe able to pull of the Onion Volcano with this griddle. I will be curious to see how it seasons. It is much heavier then I though it would be!
(https://i.imgur.com/j91S3Yah.jpg)
(https://i.imgur.com/OxHJjPNh.jpg)
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How is the cross bracing underneath it? Some of the reviews that I have read on Amazon said it warped during cooking. I am not sure if those folks had the burner turned on high while using. Are you going to give us a review of this item?
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One of the few things I have bought that I did not read reviews of. I was looking at them a moment ago too. I see the 2 most recent complaints about warping came from folks that look like they were using it on outdoor grills. Not sure if using it indoors on a range will make a difference or not. I see that many of the warp issues in 2019 were from units with no bracing. I see one of the most recent warp review was the 18 x 18. I am going to assume that the most recent warp review of the 32 x 18 had the cross bars, but I do not under stand why you would put the unit in a gas grill what I would consider backwards. You have the grease tray area at the back and the high sided backing in the front. To me that makes no sense. To under stand what I am saying, imagine I turned the grill 180° from how it sits in the 1st photo, and put it in my gas grill. I just don't get why you would do that.
As far as a review, I will just post my cooks on it over the next few days in here and then maybe just move it to the Review section. No moving parts, no knobs, pretty simple. I guess it warps or it does not, I think we will all be curious to see how that goes, as it says it can take 600°, and I will probably push it to those limits. I think I will have pretty good control on the range, the guys putting it in their gas BBQ and probably walking away...I wonder how hot those get, with 4 burners going?
(https://i.imgur.com/QOueUIlh.jpg)
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I noticed that pick of the woman that was using it backwards. Right away, I question anything I read after that when it seems like the cook doesn't know what they are doing and blame their equipment for something they probably caused.
That one you bought would fit my new gasser but it would fill up the entire cavity. Not sure if I would need air flow around it or not.
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Reading responses from the manufacture regarding warping, it appears they are trying to say all will be well if even heat is applied. Well if I want Left and middle burners on and want right off and cooler, I hope I do not have to deal with "even heat" distribution issues.
The think is built like a tank. It is 25 lbs, I can't imagine it warping, but I have been surprised before!
I am more concerned about seasoning, or if it even needs it. I guess I will just treat it like the gas griddle at the Fire station and it will discolor over time.
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You could probably make almost 20 smash burgers on that griddle at the same time.
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Started to season it, and realized, no need!
(https://i.imgur.com/CEnUeplh.jpg)
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For me, not sure. I saw a video yesterday from 2013 and the owner of smash burger was demonstrating to the media how a Smashburger was made. I found it interesting that his are nothing like what I do, no how they smashed them in the S. Korean video. He has a pressing device like pmillen posted, with the raised edge (finally know what that is for). I finally found out that according to the owner, they use just enough beef so that it smashes out but as it does that, that lip seals the patty. He said that they hold the device in place for 10 seconds. It I guess not only makes for good contact and great crust, but according to him locks in the juice's. So I found that interesting. With his method, I could see your number, with my technique of smash and slide, I would be lucky to do 8!
You could probably make almost 20 smash burgers on that griddle at the same time.
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Started to season it, and realized, no need!
I tried to season my stainless steel griddles twice. It flaked off. I should have realized that—it's stainless.
So, when I use it now, I squirt water on it and scrape. I wish my grease trough were deeper. Lately, I've stayed with my Blackstone with the rear grease drain.
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probably some of the biggest things to help keep it from warping is not putting on a large amount of ice cold product to cook with the griddle very hot. People seem to do that with their blackstones and have issues.
That is a pretty nice griddle, hope it works out better than the RG did for you. My cousin loves theirs for at home.
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How long are you going to keep us in suspense before showing us something your are making on that griddle?
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I did a few things this evening, but I am coming to believe it is to big for the range. I am almost think it needs to go back, or I need to buy a camp stove it will fit on, and be able to take the wind and keep it out side. It simply is not as even a heat as I though it would be on the range. Stay tuned.
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Gee, Bently, maybe you should consider a Blackstone or similar. Wind blockers are available.
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I can't figure out why some one does not make an electric one that is this big. Even heating.
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I can't figure out why some one does not make an electric one that is this big. Even heating.
Probably because it would require more than 1500W current to power something that large and get it up to the desired temperature. Most kitchen circuits are 15amp breakers and would blow with a load large enough to power it up.
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So much for El Dorado. Back to Amazon tomorrow!
(https://i.imgur.com/l9CIlbih.jpg)
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Glad I saw your post before diving in like I was going to! And I was thinking of this as the 3rd time is the Charm, but now I will have to read the reviews and see if folks talk about blowing breakers all the time!
VBENLEM 22" Electric Countertop Flat Top Griddle 110V 3000W Non-Stick Commercial Stainless Steel Adjustable Temperature Control 122°F-572°F
I can't figure out why some one does not make an electric one that is this big. Even heating.
Probably because it would require more than 1500W current to power something that large and get it up to the desired temperature. Most kitchen circuits are 15amp breakers and would blow with a load large enough to power it up.
(http://i.imgur.com/IqUvwIxh.jpg?1) (https://imgur.com/IqUvwIx)
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The one in the picture is probably 208 or 220V maybe it would be worth wiring up and outlet.
I have one of these, it works well, never tried to do smash burgers on it, I doubt the plastic legs would like that.
https://www.amazon.com/Presto-Durarock-Griddle-Inch-Black/dp/B084Y41W76/ref=sr_1_25?dchild=1&keywords=electric+griddle&qid=1622671051&sr=8-25
This one is 110V. I think the issue you would have is the same reason I did not buy commercial griddle, I'm cheap, I would spend more on energy to heat up a 1/2" or 3/4" thick cook surface than it would take for me to actually cook what I wanted. Not to mention time to heat would be much longer for me than cook time.
https://www.webstaurantstore.com/avantco-eg16n-16-electric-countertop-griddle-120v-1750w/177EG16N.html
Blackstone has and Eseries sold at Wally World it is only shown as 600W but people on the BS facebook pages that have them seem to like them. They are making them in a 22" but I don't think they have gotten unloaded from the boat yet. Here is the 17"
https://www.walmart.com/ip/Blackstone-E-Series-17-Electric-Tabletop-Griddle-with-Hood/776744798
There is this 2 burner propane kind of a blackstone knock off, but says 22K BTU. My single burner with the redneck wind guards is 12K BTU it will do smash burgers. I think the wind guards hold heat and probably get me a little more surface temp. If I remember I shot it few times with the IR Temp gun and got 400°+ readings on it.
https://www.amazon.com/Camplux-Tabletop-Portable-Connector-Picnicking/dp/B08JGJZHPF/ref=sr_1_22?dchild=1&keywords=gas+griddle&qid=1622671989&sr=8-22
Good luck to you and your searching.
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I like how everything in the picture has grill marks while sitting on a flat top griddle.
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I've got a Little Griddle GQ-230 that I use on my Weber gas grill. Works great but would probably work even better on a stove top since the heat source is closer. Here are some thick burgers from a few years ago.
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bregent, what setting are your burners set at when you use the griddle? I just got the 180 little griddle today for my weber.
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I set all burners, including the sear burner, to high and preheat for at least 15 minutes. I'll sometimes keep the lid closed while preheating to speed things up. However, my Weber is NG, not propane. Although both NG and propane in that model are rated at the same BTU, I don't believe it. A friend has the propane version and it gets hotter.
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Good luck in your search Bentley, but I am happy with either my 17" Blackstone or my GrillGrates.
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Glad I saw your post before diving in like I was going to! And I was thinking of this as the 3rd time is the Charm, but now I will have to read the reviews and see if folks talk about blowing breakers all the time!
VBENLEM 22" Electric Countertop Flat Top Griddle 110V 3000W Non-Stick Commercial Stainless Steel Adjustable Temperature Control 122°F-572°F
I can't figure out why some one does not make an electric one that is this big. Even heating.
Probably because it would require more than 1500W current to power something that large and get it up to the desired temperature. Most kitchen circuits are 15amp breakers and would blow with a load large enough to power it up.
3000W would require 25A. (3000W / 120V = 25A)
It would need a 120V/30A outlet or a 240V/15A outlet.
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A friend has the propane version and it gets hotter.
Yeah, propane burns hotter. It has more carbon atoms and correspondingly more hydrogen atoms.
Methane ... CH4
Ethane ..... C2H6
Propane ... C3H8
(As I recall)
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So is Natural Gas "cracked" like crude oil to produce the other gasses?
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Don’t quote me on this but I believe it is a by-product of refining coal and gas, again not sure but what I have heard.
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I was thinking about that. I think I will use it much more if it can be put on the range, then cleaned and put in pantry. I think something like the Sizzle Q or Little Q may be the answer!
Gee, Bentley, maybe you should consider a Blackstone or similar. Wind blockers are available.
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The one I bought says it is not made for use indoors on a range.
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If you are wanting something for inside maybe have a look at these.
https://steelmadeusa.com/collections/flat-top-grills?pf_t_appliance_type=Range
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I have decided I want CI. May be time to get back to basics. Not the size I want, but it appears that is not gonna happen. Lodge Pre-Seasoned Cast Iron Reversible Grill/Griddle
When ya break it down, it is gonna be cheese steak, or smash burgers, or eggs and bacon and toast, maybe some teppanyaki on a small scale. So maybe 16 x 9 will do. I know I will like the CI!
(https://i.imgur.com/0L1uVDjh.jpg)
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While leaving Sam's Club last week I noticed a cooktop cast iron griddle on display. I had already checked out so I did not check into it more. I tried to find it on their website with no luck. It did appear to be heavy cast iron for putting on top of the heat source. I would estimate it to be 12" by 16".
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I have decided I want CI. May be time to get back to basics. Not the size I want, but it appears that is not gonna happen. Lodge Pre-Seasoned Cast Iron Reversible Grill/Griddle
When ya break it down, it is gonna be cheese steak, or smash burgers, or eggs and bacon and toast, maybe some teppanyaki on a small scale. So maybe 16 x 9 will do. I know I will like the CI!
Nice looking griddle.
Not the size you want, but you should be able to make it work, just taking a little longer to cook everything.
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I was thinking about that. I think I will use it much more if it can be put on the range, then cleaned and put in pantry. I think something like the Sizzle Q or Little Q may be the answer!
Gee, Bentley, maybe you should consider a Blackstone or similar. Wind blockers are available.
:) Funny. I bought the Blackstone for exactly the opposite reason—to griddle-cook outdoors so as to not smoke-up or smell-up the house. Also, the 36-inch wingspan is wonderful when I want to spread out. I'm becoming the neighborhood stir-fry king.
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I was thinking about that. I think I will use it much more if it can be put on the range, then cleaned and put in pantry. I think something like the Sizzle Q or Little Q may be the answer!
Gee, Bentley, maybe you should consider a Blackstone or similar. Wind blockers are available.
:) Funny. I bought the Blackstone for exactly the opposite reason—to griddle-cook outdoors so as to not smoke-up or smell-up the house. Also, the 36-inch wingspan is wonderful when I want to spread out. I'm becoming the neighborhood stir-fry king.
Yes, but you are probably not starting your cooks at 10 pm!
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:) Funny. I bought the Blackstone for exactly the opposite reason—to griddle-cook outdoors so as to not smoke-up or smell-up the house. Also, the 36-inch wingspan is wonderful when I want to spread out. I'm becoming the neighborhood stir-fry king.
Yes, but you are probably not starting your cooks at 10 pm!
You have that right. 10 PM is about the end of my day. (I have an 85 lb. Weimaraner nosing on my ears at 5:15 every morning.)
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I just picked up one of these this afternoon and used the $100 gift card I got when I bought my Weber. You take out one of the 3 grill grates and drop this griddle in its place. I plan to cook some bacon with it tonight or tomorrow morning. I also have some buffalo chicken lunch meat that I will griddle up for a cheesesteak too.
https://www.weber.com/US/en/accessories/accessories-by-category/tools--et--cookware/griddle-7599/7599.html
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Not to be a downer, but the one reason I sent that 1st one back was the Porcelain-enameled metal, not a cooking surface for me! I realize Weber made their name with it but it is not something I enjoy cooking on.
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Not to be a downer, but the one reason I sent that 1st one back was the porcelain coated metal, not a cooking surface for me!
Yeah, I was/am skeptical about it too. I have some silicone and nylon cooking tools that I am going to try using. I actually think I can put the Weber griddle and the Sizzle Q griddle in the grill at the same time. I'm going to give that a try.
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No more predictions! I will simply cook on it and let you know! I do like the temperature after 5 minutes!
(https://i.imgur.com/tf5ueHqh.jpg)
(https://i.imgur.com/37BSQhFh.jpg)
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I was thinking of you the other day when I was griddling and wondering whatever happened to your griddle you ordered? I hope you finally found what you wanted.
If anyone knows where I can find a high heat silicone scraper with at least a six inch handle to scrape porcelain finish griddle LMK.
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Was in the mid 500° when put on. I am starting to think the patty needs to be 3oz. or less, these were each about 4.5oz and it is just not right.
(https://i.imgur.com/5seDnibh.jpg)
(https://i.imgur.com/CnaIYNRh.jpg)
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the burgers i made on the griddle this weekend were the best that i have ever made but i did not get a crust on them
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I have done 5 to 6 oz balls of meat with good results. Or to me they were good. I use 80/20 usually and have used 93/7 a few times, but they will dry out if to thin or cooked for to long. I have not gotten in to grinding my own blends. I have done 2/3 ground chuck and 1/3 ground pork butt. I did not smash these but run them through my patty maker, they were about 6 oz. added some Con Yeager Steakburger seasoning to them when mixing.
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I did not hold them down for 10 seconds when I smashed them so that may be part of the reason I didn't get the crust. After I finish the burgers I have, I will try again. Probably on July 4th weekend.
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I have tried to tell you that America's Test Kitchen tested smash burgers and found the perfect size for that crust you want is 2 oz, but you won't believe me.
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America's Test Kitchen tested smash burgers and found the perfect size for that crust you want is 2 oz.
I guess I will have to get out the scale and a measuring cup so that I can replicate the 2 oz patty consistently. I have a stainless steel hand press being delivered today. Looks like I need to get some more hamburger for the weekend. After all, I have to use those free brioche buns that my brother gave me last weekend.
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Looks like the Lodge cast iron griddle is $25.50 or so with the coupon that you add on the items page if anyone else is interested in buying one.
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As noted it is small, and will not cook the whole meal at once, but it does a good job on each component. I also learned that curing loin just like belly does not produce a bacon substitute. So I will be sluffing that off to friends at my AA group tonight.
(https://i.imgur.com/04jR5wVh.jpg)
(https://i.imgur.com/aY6aXzCh.jpg)
(https://i.imgur.com/LbicMTQh.jpg)
(https://i.imgur.com/H49faLUh.jpg)
(https://i.imgur.com/1rYFi5Bh.jpg)
(https://i.imgur.com/89uLu4hh.jpg)
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Canadian bacon to us, make up a few egg mcmuffins.
I think think to get bacon flavors it needs to have fat in it. I know the butts I do, the leaner pieces are not as bacony as the ones with the fat through them.
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Poor quality photos. 1st time I have had a tri-tip cheese steak.
(https://i.imgur.com/FuCsu26h.jpg)
(https://i.imgur.com/cfg9TjIh.jpg)
(https://i.imgur.com/eu14SzGh.jpg)
(https://i.imgur.com/dKiIgPah.jpg)
(https://i.imgur.com/e6HYPUzh.jpg)
(https://i.imgur.com/U7V0eX0h.jpg)
(https://i.imgur.com/D0U86n9h.jpg)
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It was very good. I highly recommend tri-tip for cheese steak!
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looks very tasty
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Looks like a mighty nice meal!
Does much of the cheese stick to the grill doing it that way ?
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I bet that was great! :clap:
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No stick at all!
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No stick at all!
Good to know. Will have to give it a try next time I make cheese steaks.
Thanks...
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Man that looks superb.
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Looks great. I have some beef and some chicken slices from the local meat shop to make some more cheesesteaks this weekend too. Just bought some Amoroso rolls and some provolone slices today.