Using a griddle in cold weather.

[RonB]

I wanted to make some fried rice on the griddle the other night, but with the high predicted to be below freezing, I didn't. I was worried about cooked parts getting cold while I was cooking something else. I normally either plate or put cooked ingredients in a bowl. The lowest temp on the griddle will still burn stuff if left untended, or possibly overcook.

I can think of several solutions, but would like to hear what y'all do.

[realdocBBQ]

How many burners? I will sometimes heat the whole thing up (4 burners) and then turn one or two off completely, if leaving it on low is too much. Usually 3 of the 4 burners on, the 4th spot will get warm, but not hot - if you're concerned about ambient temps cooling off the top, even while the portion in contact with the griddle stays warm, you can put a metal bowl or an inverted pot over it. This should keep it 'domed' (or use a dome if you have one, I have a griddle dome... somewhere, lol) and keep heat inside, but if it is off underneath, I wouldn't think it would burn. You shouldn't be out there 30 minutes or anything, so I wouldn't think it should be too bad of an issue?

[RonB]

Thanks. It's a 3 burner, so maybe cooking on both sides with the center burner off. I do have a medium size ss bowl I have used to steam veggies too.

[Spinaker]

I will put one side of the griddle on low and put the rice under a large stainless bowl. That works great for me. This is even true when it is below zero.

[RonB]

Thanks. Fried rice happening soon.

[Spinaker]

All you have to do is leave the cool side uncovered until you add the rice, then cover the rice. RonB

[smokenoob]

I have one of these.

[Spinaker]

Snows once in 30 years in FL and now this guy is all about cold weather cooking. LOL. smokenoob . (Kidding, of course)

[smokenoob]

Spinaker Hey! I use that thing when it goes below 65°F! 😂
I studied Thermo Dynamics in college, slept at a Holiday Inn, and never inhaled!
(well 2 outa’ 3)

[Spinaker]

hahahahahaha smokenoob

[coolfins]

I'm up in the new state of Canada where it is currently -10 C (14F). I griddle all year round, only difference is the time it takes to get up to temp. Griddle away!!

[Panhead John]

Welcome to the U.S.! 🥸 How do ya like it so far? 🙄

[DavidNorcross]

Use my griddle daily Ron and as you know not far from you. Like others, I use the bowl, turn off burners while leaving some burning. Mostly, I cook on low and rarely go to higher temps unless I am searing.

[Santamarina]

Here in Southern California we don’t get cold…just cool. Though I do my share of griddle cooks in the 40s this time of year.

My experience says wind is more of a factor in griddle temps (and keeping food warm after removing from the griddle) than ambient temp (ie if it’s 45° and windy I’ll have more trouble than 35° with no breeze.

I’ve got a 36” griddle, and - as many do - I’ll keep one burner off to get a warm spot to keep food. If it’s not keeping the right temp or I need more griddle space I’ll set the kitchen over for low (170°) and hold food there until everything else is ready.

The warming oven has really helped lower stress during a cook - especially for a crowd - and allowed me to focus on each piece of a meal.

[RonB]

I think you just solved my problem. I won the Ninja Outdoor Oven in the Dec drawing, and it sits right next to the griddle. I think it just became a warming oven in addition to everything else it can do....

It even came with a baking, (now warming ), tray made to fit it.

[bep35]

I added wind guards to my Blackstone. Best thing I did to it. Uses much less gas and gets hotter on lower and medium temp settings. I rarely cook above medium anymore. It definitely helps during cold windy SD days.

Have fun!

[realdocBBQ]

I agree, I did wind guards and it helps a lot.

[RonB]

I think I'm covered with the wind. The flames seem to be well covered, and the griddle has high sides on the back and sides.

[captainlee]

As mentioned, cold or wind everything has to be covered.