I'm having fun cooking on this Little Griddle. It's just big enough to cook for two and works great for meat or peppers and onions. However, since you griddle with the lid open, I'm having trouble keeping the griddle temp below 400 degrees. I'd love to hear how other BGE owners deal with this. This morning my pancakes were scorched on the outside and looked like whoopie pies on the inside. By the time I was done the oil was smoking like a tanker fire.
I've been keeping the bottom vent closed, and to date have been trying various arrangements of foil and heat deflectors to try to limit airflow. I've been only moderately successful keeping the temp down, and most often I get hot and cold spots on the griddle.
My next plan is to buy some briquettes and try to manage the temps by counting the number of briquettes I use. So a question for the Weber Kettle cookers... how many briquettes do you guess it would take to hold a small stainless steel griddle at about 350 degrees? Would 15 be a good starting point? Thanks in advance for any ideas at all.
I've been keeping the bottom vent closed, and to date have been trying various arrangements of foil and heat deflectors to try to limit airflow. I've been only moderately successful keeping the temp down, and most often I get hot and cold spots on the griddle.
My next plan is to buy some briquettes and try to manage the temps by counting the number of briquettes I use. So a question for the Weber Kettle cookers... how many briquettes do you guess it would take to hold a small stainless steel griddle at about 350 degrees? Would 15 be a good starting point? Thanks in advance for any ideas at all.
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