An option would to invest on the gmg pizza attachment, take the meat off and rest it while you fit the pizza attachment and get it hot with a griddle pan on it. Bonus is the grill is then ready for pizza next cook.

The two variables are probably the griddle material and the gas grill.  I heat the griddle up with the grill at full throttle and the lid closed.  It gets so hot that I have to be cautious that I don't burn things.

I do the same to preheat and it gets really smoking hot. The issue I have is that when you put food on it, the temp drops too much so it doesn't sear really well. The problem I've noticed the most is with smashburgers and and is seems that as juice is expelled it causes evaporative cooling on that spot.  I think it comes down to the thickness of the steel, as it's only 14ga (0.075 in) , compared with the Blackstone which is more than twice as thick at 7 gauge (0.1874 in).  I don't notice any problem when cooking other foods at lower temps.

I guess mine's a GQ230 too.  I don't sear steaks or make smash burgers on it,  but I think you're correct, the light metal probably gives up its heat too fast for those applications.  A cast iron or mild steel mass would be more suitable.

Got it! 

The Dynamic Duo!

Nice! You're going to love it, enjoy!

Got it! 

The Dynamic Duo!

Cool deal! Season it well and start using it.

I used flax seed oil to season mine and so far it's working great.

Keep us posted. 

Got it! 

The Dynamic Duo!

Cool deal! Season it well and start using it.

I used flax seed oil to season mine and so far it's working great.

Keep us posted. 

I seasoned it with vegtable oil and then a pound of bacon. Then I cooked up some veggies. Good stuff!