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20 inch series smoker griddle
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Club Member
- Oct 2019
- 458
- LA (Lower Alabama - Gulf Coast)
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Pits/Grills:
Wood burners:LSG 20 x 42 offsetCharcoal:
LSG 24 x 48 Adjustable
Watchman
Fire pitsPK 360Kamados:
PK 300 (at camp)
Weber
Custom park grill (at camp)Big Joe IIIGas:
Big Green Egg lg
Grill Dome lg (at camp and it sucks!)Modern Home Products WNKYakatori: Konro XL
RecTeq Matador w/WOK
Blackstsones (at home & camp)
Electronics/Tools:
FireBoard - Original, II, and Spark
Fans - Pit Viper, Pit Bull, FireBoard
Temp measurement - Thermapens (all), DOT, timers, . . .
KJ rotisseries (L and XL)
Lots of cast iron, woks, etc.
GrillGrates® and SearMagic®
Sous Vide Water Immersion Oven
Kindling crackers (at home & camp), axes - Gransfor, other favs
Just like most everyone here, a lot of other stuff!
I have not used it a lot but occasionally cook breakfast on it when I am spending the day tending fire. My son usually comes over and we enjoy a day of cooking and we start off with something to eat.
Since we are using it early in the day's cook, there's usually a startup fire underway and it gets really hot with flames lapping on it. We typically cook in a cast iron skillet on it. BTW, it takes just a few seconds on each side to warm up the tortillas.
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Just a little info that i have learned using the griddle.
i no longer worry about chamber temp at all using the griddle. I get more uniform heat if i just build the fire on the fire grate without a basket. I now it's hot enough if the food sizzles on the griddle. If you want it good and hot it's best to let the fire turn into a bed of coals. Lump charcoal works really good for this. If you are using wood then use smaller splits because larger splits block the heat.
I have an infrared thermometer but I am not really using it. Still not too sure how to use it on the griddle. But when it's hot you will know it's hot. If it's too hot open your chamber lid a little bit and you can experiment with the firebox door. Use your poker and poke the fire down a little bit to spread it out.
An ideal temperature is not what I look for. You just want it hot enough to cook your food to your desire.
I hope this helps somebody. And yes I still have lots to learn myself.Last edited by Joetee; January 16, 2022, 10:59 AM.
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I leave mine in place. I'm thinking that it might protect the lid from discoloration due to the concentrated heat also it acts like a heat sink being so thick to store energy.
Unless I'm using the Grate in the fire box to grill steaks hamburgers etc. I remove the griddle and leave the lid open.Last edited by Joetee; January 16, 2022, 02:11 PM.
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Moderator
- Jun 2014
- 11600
- East Texas
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Pit Barrel Cooker "Texas Brisket Edition"
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Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
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I have used mine 4 times, even did a doctored frozen pizza that turned out very good even had a little wood flavor. I did cook that inside the firebox though. I treat it like my Blackstone griddle, I cook on when it is 400-450 when checked with an IR. I scrape anything residual off of it and hit it with canola oil while still warm. It looks good and has worked well each time.
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Originally posted by Mike-Sid View PostHave you done anymore cooking on the firebox griddle? I'll be trying mine out in the warmer weather
Also, smash burgers are great on the griddle.Last edited by Joetee; January 29, 2022, 09:59 AM.
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