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20 inch series smoker griddle

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    20 inch series smoker griddle

    Can anyone offer tips on using the flat top griddle? What fire works best? How hot? Configuration of the pit? Etc Thanks
    Last edited by Joetee; January 19, 2021, 07:57 AM.

    #2
    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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      #3
      So would a regular 225 cook chamber temp be hot enough cook on the griddle?

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      • Alphonse
        Alphonse commented
        Editing a comment
        From my limited experience, yes. The skillet approach that I use would likely not work and you'd cook direct on the griddle.

      #4
      Well I just learned that 225 to 250° is considered a medium heat temp on the griddle.

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        #5
        Anyone else with experience on the LSG griddle?

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          #6
          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; Yesterday, 10:59 AM.

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            #7
            When you are cooking in the main chamber, should I leave my griddle in place? Or do you guys store it away until you want to griddle?

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              #8
              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; Yesterday, 02:11 PM.

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                #9
                Joetee get an infrared thermometer. Priceless when it come to griddles and cast iron skillets. It will let you know if the plate or the skillet will suffice.

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                  #10
                  Originally posted by Jerod Broussard View Post
                  Joetee get an infrared thermometer. Priceless when it come to griddles and cast iron skillets. It will let you know if the plate or the skillet will suffice.
                  I have one it's a fairly decent one I have not really learned how to use it. Or understand that I should say. I just need to practice with it more to figure it out

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