Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Lodge CI griddle over two burners, like others have mentioned. And I do have to adjust the flame for each burner to get even heat. But it works great.
I also use the griddle on my gasser outside during the summer. Grease management is the key, like others also have said. I just use a paper towel for that and it works great. Especially for smash burgers.
I've had indoor griddles for the past 30+ yrs. A couple were Jenn- Air downdrafts, and I currently have a five burner gas Kitchen Aid, that I occasionally use a Camp Chef griddle plate on. As pointed out, grease collection and ventilation are really the only concerns. The Blackstone pictured is concerning due to the grease collection in the rear, I would hope there is a tray underneath, but would be difficult to monitor, as attjack points out, turn it around. Grease fires are nasty. As far as ventilation, if it's inadequate, you'll only do it once
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