First cook on the Weber Slate 30" griddle.

[RonB]

I have cooked teppanyaki on the stove using a single pan and it was a pain in the posterior. That's one of the main reasons I bought this griddle. The hibachi restaurant we liked closed during covid and did not reopen, so there was no place close to go. That means I will have to cook it myself, and doing it stovetop isn't worth it.

That means that the first cook had to be teppanyaki - beef and chicken with veggies and fried rice. It turned out good but not great. I was fairly happy with my first attempt, but there are a number of things I can do to improve in the future. I made the fried rice first, (no photos), and then cooked the rest. The steak did not get cut up until after it was cooked. I left it whole in order to get a good sear. (I should have taken more photos, but was a bit busy.)

I did do one seasoning even though Weber sez it's not necessary and I'm glad I did 'cause everything but the onions did stick, and the rice stuck big time, (Is that normal?). Maybe I didn't use enough oil... One thing I did notice is that the deck is no longer level - the oil moved to the back of the griddle if I did not pay attention. I will have to make some wedges to put under the back wheels. Once I know how much to raise the back wheels, I can do something more permanent.

It was a somewhat fun cook, but with the heat index close to 105°, I had to keep wiping my face so I didn't sweat in the food. Monday is supposed to be 10° to 15° cooler, so I will take a whack at something else then.

I followed The Flattop King's recommendations on cleaning and that worked well.

Photos did not auto rotate again. Sometimes they do, and sometimes they don't.

[STEbbq]

This really looks like one of the best griddles out there alongside the Traeger model. So, I am sure this is all part of the learning curve.

If you ask me, I’d griddle up a ton of bacon. Easy seasoning plus yummy outcome.

[Uncle Bob]

The bacon thing is a qualified maybe. Some are flavor added that results in higher sugar levels that will lay down some nasty, sticky deposits.

[smokenoob]

good job keeping the food from falling off! 😉

[Jerod Broussard]

Only vertical griddle on the market. Wow did they miss out on THAT marketing opportunity.

[barelfly]

[Sid P]

Hard to believe the rice was sticking…

[Sid P]

Nice cook, Ron. We’ve been super humid for a couple weeks, but this morning it’s 59°F and the dew point is 51°. Hopefully it will make its way to you.

[Uncle Bob]

Your guess on the rice needing more oil is likely correct. It is called fried rice for a reason.......