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[MadFoodScientist]

I was wondering if any had a good griddle they would recommend for the Memphis Pro. 

[pmillen]

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.

[Bar-B-Lew]

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.

[pmillen]

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, where he convinced me to go "heavy" because the light metal gives up its heat too fast, that changed my thoughts on griddles.

[MadFoodScientist]

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.

[Bentley]

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!

[Canadian John]

 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..

[Bar-B-Lew]

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.

[Phrett]

Ditto on Lodge cast iron griddle!

[ZCZ]

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