Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I am concerned as well HouseHomey! I think I will contact the company, give them the details and see what they say........I will post any replies they give me.
Alabama Smoke
Tom, the dimensions in the grease pan are 3/4†tall, the 1 1/8†height includes those flanges that hook on your Weber grates. So I anticipate more than an inch clearance to the flavorizer bars. The burner is below the flavorizer bar peak another couple inches, and is perpendicular to the grease pan, so I think you will be ok.
Also consider that you typically want to keep the griddle temp in the 350 to 400 range, within the smoke point of most oils you will use. Get a cheap IR thermometer if you don’t have one - you will probably be running the grill on low to medium-low to reach those temps.
I’ve cooked a good bit now in the outdoor griddle, and most cooks don’t have any grease to go into the trap. The only cook that I’ve done that had a lot of grease was burgers and bacon. Even that didn’t put a lot into the grease cup on the Camp Chef, so I doubt you will have much grease in there to ignite, and if it becomes an issue, take it out and rely on the grills grease management.
I will advise trying to level your grill or the steel made top using a level, otherwise you may have stuff like eggs wanting to run off the back/front/side. I had to do that with the Camp Chef.
jfmorris Jim, I just removed flavorizer bar and measured from top of burner to bottom of grillgrate. 3.75". So I guess I would have maybe 2.75" from there to bottom of grease cup? And yes I would surely need to get an infrared thermometer. I do agree that when I fry things I seldom go over 350F and expect that or somewhat less would take care of most of temp range. I think I will still go to their site and see what they think as well as read some reviews, comments etc. Thoughts?
Alabama Smoke Tom I read all the reviews on their site for the grease cup, and only saw one person talk about a grease fire in the tray when she was cooking lots of bacon. I've had that when using Grillgrates on my Weber gasser too, but found that if I kept the burners on low, it became a non-issue. In my case, the grease was catching on fire down in the bottom of the grill.
jfmorris Jim you have done all my research for me! Thank you!!! I am being totally sincere.. Think I will likely order the griddle and the drip pan before this day is out.
Well I did as BabelBBQ suggested above, I put in the items I wish to purchase (the griddle and the grease collection tray) and entered enough info for them to contact me and thought what the heck.....let's play go fish with them and see if they offer me the discount they offered him. We shall see. GEE I KNOW THAT MAKES ME LOOK CHEAP.....hey I am a CPA by profession, what can I say. I know how to "turn on a nickel and give you some change" (from an old western song by the late great Marty Robbins who was singing about a horse no one could ride).
Will place my order tomorrow regardless but the extra 10 % would be $12.40 off and as old Ben once said, "a penny saved is a penny earned", right? Old Ben also said "beer is proof that God loves us and wants us to be happy." I sort of like that quote also. Old Ben was a rounder from what I can tell!
Looks to me like the griddle and the grease pan are good buys......I will give you a review after receiving and trying it out.....maybe we can learn a few things together on it as there seems to be a good deal of interest in this product.
Oh and Mr. Bones , just so you will know this product is proudly manufactured in your stomping ground.......the territory of Kansas, USA! I really like that part.
Edited to add: Well after all that they did not come back and offer me the 10% discount to order within 24 hours BabelBBQ . You must have held your mouth differently than I did.
They did offer to finance it in several pmts interest free though. I passed as it is only $89.
Last edited by Alabama Smoke; July 27, 2020, 02:39 PM.
I'm glad yer gittin such a nice griddle, yer gonna have fun with it, Brother!
Cool that it comes from Kansas Territory, there's actually a lotta BBQ related industry in th MOKAN area, ie.: Yoder, All Things BBQ, KC Masterpiece, Creekstone, Kansas City Steak Co, etc.
Lookin forward to joinin ya on this journey...
Do ya have ya some griddle spats, scraper, mebbe some weights/presses? Couple squirt bottles fer oil / water?
TTYS, Tom!
P.S.: Ol Ben was a Very Smart man!
Last edited by Mr. Bones; July 23, 2020, 07:06 PM.
Yes, Mr. Bones I have a variety of spats and scrapers I use on and with cast iron pans etc. I have one relatively larger burger press....might need a rectangular one for bacon??...Also a couple of squirt bottles. The Steel Made company has a variety of accessories but other than the drip pan I thought they were over priced. Example was two spats, two squirt bottles one scraper and a little bottle of "seasoning oil" for $35. I can buy spats and scrapers anywhere pretty cheap and Hey I can season with peanut oil. They also have a cleaning agent in a jar......looks like a salt paste in a little water or oil, but I can make that a whole lot cheaper than they want for it. I usually clean the cast iron pans with just a scraper and water while still warm. Don't see why I can not do the same with a griddle.......I do remember that you are a longtime griddling expert so any suggestions now or later would be gratefully accepted. And Bones, what does TTYS mean? I can't seem to figure that one out! (Probably short for keep your bare hands off the hot griddle) naw, that's not it either.
I have been able to cook once on my Steelmade since it arrived. Bacon to season it and then pancakes. The bacon was cooked with the three burners on low. I wanted to take it easy as it suggests not going to high heat in the instructions that come with it. The bacon turned out perfectly. ​​​
The pancakes would have benefited from higher heat, and I would benefit from an infrared thermometer, but they didn't stick at all so that was great. As I kept cooking I turned up the heat to medium and I started
getting better color.
Thanks for posting this BabelBBQ ! Looking forward to your Chicken fried rice cook. Mine should ship from Kansas to Alabama on Tuesday, 7/28/20 and hoping to get it seasoned at least by the upcoming weekend. My first cook , hopefully Sat. AM breakfast will likely be bacon or sausage and eggs, possibly some hashbrowns. I have not decided whether to fry eggs directly on the griddle or in a skillet......what say you Mr. Bones? Bonesy has much experience with flat top cooking so look to him if you need to.
Wondering too, did you purchase the grease pan that attaches to your grill grates and mounts under the grease holes? How much grease did all that bacon leave on the griddle top to deal with? Thanks for any advice! Tom
That little yellow guy drinking wine for breakfast above, is supposed to be having a Bloody Mary, but that was the closest I could find for his breakfast drink
Edited to add: Infrared thermos seem hard to find right now, due to shortages attributed to COVID 19 I was told but Thermoworks has a model calibrated specifically for food and cooking temps in stock (mine should ship today) for $69 if you are interested. You can find cheaper but I doubt you can get better for the money. I also ordered a little holster for it for $9, not because I think I will need it on my belt, but I figured if I keep in that padded holster, that 9 bucks was cheap insurance against me dropping and breaking it. Hope you enjoy your griddle. Sure looking forward to morning brunches with Carol on our back porch.
Last edited by Alabama Smoke; July 27, 2020, 06:46 AM.
Tom, the trick to being able to do eggs will be leveling of the griddle top, based on what I’ve seen on the Camp Chef. I think you could waD up little balls of foil and stick under the corners as needed to level out the Steel made on your grill’s grates. Sure would be easier than trying to level the grill itself. If you don’t have a level, just squirt a little water or oil in the center and see which way it runs. Ideally you want it to stay puddled, and use your spat to move the oil around.
Having done skillets and pots on the griddle, they take some time to conduct heat to, and will be much slower to heat up. Will be quicker to do the eggs on the griddle top itself, and less waste of propane in preheating.
jfmorris Jim bet your right on it taking longer to heat up a pot or pan. My gasser has a gas burner under the lift up top of the left side shelf, so if cooking eggs or grits especially or other item which needs a pan, etc. I could put a pan on that burner if desired for extra space, etc. then 4 burner griddle in middle, then another side shelf on the right of cook area which will come in handy for sure. I have not decided on a dedicated cutting board for this setup, but I saw one on the Steelmade website that is exactly the size of that right side shelf! These people seem to have my number!
As to leveling.......I got my level out and you "ain't agonna believe this" but the cook surface of the cooking grates on my gasser are DEAD LEVEL where it sits! Provided the griddle sits level (which of course it may well not) then I am home free on that score. Otherwise, I will have to level the griddle on the grates. Had not thought of using wadded up foil.....prob easier than metal washers I was contemplating.......hoping for dead level after setting griddle on top of grates at this point. Won't be as nice as your new rig (which I am extremely happy you and Yvonne are enjoying) but I think it will work out well for us as we really needed the gasser to do double duty if I did not want to move either it or a dedicated griddle off the porch and onto the uncovered deck. Trying to keep one cooker on porch and under cover in case of heavy weather and I feel that needs to be the gasser as I do not want a fire burning grill or smoker on the porch! Tom
I am sure your cooker is level due to being on a covered porch. Mine are either on the concrete I added to the side of the pool deck, which has a slight slope away from the pool, or at the end of the house, where an area that was part of the original patio in the 70's remains, but it of course slopes away from the house.
I think you will find the griddle to be very useful. Can't wait to see how it works out.
Turned out great. I did have a bit of a warped griddle when I put the chicken on, but it went right back to normal after a couple of minutes. I also had a bit of a flare up when I put the "ice cream" on the chicken and some went through the drip holes (or those of you that have never been to benihana's, the chef says ice cream as they use the garlic butter and the Coca-Cola when they use soy sauce). So I can see that as being an advantage of the drip pan that they sell.
I did a double batch of garlic butter and at least double batch of the full recipe, and probably quadruple of the chicken. You don't end up using all of the garlic butter insin theIthe recipe, sowso I will probably do hibachi shrimp in the next few days.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I used the grill scraper that I got with the griddle/starter kit combo. Squirted water on it then scraped away. Followed by oil. The egg circle worked well, was thinking of homemade pasta (not something I make) but have watched a few videos with a well in the flour for the eggs.
Hey jfmorris, I am glad you asked. I have not made any comments because I failed to take pics. Will have to do so soon. Yes we received it and think its great for us. We have a 4 burner gasser so we supposedly have 4 zones. I think realistically, we have 3. I have used med-high, med low and off. Burners are close enough together that that is about it, but seems to work for us. So far have done one stir fry, and one smashed burger cook.
I only have 50 characters left so can't keep going
jfmorris, re it seems very well made, thick and heavy and the drip pan mounted under the grates seems to work well. I applied peanut oil 4 or 5 times and cooked the griddle each time before I used it for a cook. In that short time it became quite slick and non-stick. Color changed from slate grey to a deep amber color. They indicate it will get black so I guess we have a ways to go yet, but already nothing sticks. Will likely use it this weekend, at least for breakfast. Will have to get some pics of the process and report. Thanks for asking Jim! Tom
will likely be bacon or sausage and eggs, possibly some hashbrowns. I have not decided whether to fry eggs directly on the griddle or in a skillet......what say you 
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