Ok, this question came up today in an online chat with a coworker in the Orlando office, who is building a new house, and doing an outdoor kitchen area. He got rid of his Kamado Joe a couple of years ago, and his only outdoor cooker in the current house is a Woodwind 24, which he recently upgraded with their new Wifi controller. He told me he was thinking of removing the sear box and building in some sort of cook top or griddle top in the outdoor kitchen. He plans to build out a half wall to sorta build the Woodwind into the kitchen area on the new back porch/patio. He asked me if I thought my flat top would do a good sear on a steak, and I had to tell him I just don't know...
So the question is:
Will a griddle get hot enough to put a good sear on a steak that is being reverse seared indirectly on another cooker?
I know they are great for smash burgers, but everything I tend to read says to stay in the 350F to 400F range for griddle cooking. And Camp Chef warns in the manual and on their website against leaving it on high heat, as you risk warping the griddle.
I am tempted to tell him that he needs to either keep the Camp Chef sear burner on the side of his Woodwind, and he can get a quick connect hose and adapt it to the natural gas that will be in the new outdoor kitchen area, or he should get a 2 or 4 burner natural gas cooktop built in, and sear stuff in cast iron skillets.
So - what do you guys and gals think? I am wondering about this myself, since I have this new flat top, and just don't know all the capabilities yet.
Jim
So the question is:
Will a griddle get hot enough to put a good sear on a steak that is being reverse seared indirectly on another cooker?
I know they are great for smash burgers, but everything I tend to read says to stay in the 350F to 400F range for griddle cooking. And Camp Chef warns in the manual and on their website against leaving it on high heat, as you risk warping the griddle.
I am tempted to tell him that he needs to either keep the Camp Chef sear burner on the side of his Woodwind, and he can get a quick connect hose and adapt it to the natural gas that will be in the new outdoor kitchen area, or he should get a 2 or 4 burner natural gas cooktop built in, and sear stuff in cast iron skillets.
So - what do you guys and gals think? I am wondering about this myself, since I have this new flat top, and just don't know all the capabilities yet.
Jim
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