20 inch series smoker griddle

[Joetee]

I'm not sure. I've never really thought about it. I smoke them for about an hour. Griddle then until they look good to me. It don't take long.

[Mike-Sid]

Great idea. Does it give the casing the proper snap, and not tough?

[Joetee]

Have you done anymore cooking on the firebox griddle? I'll be trying mine out in the warmer weather

I really like smoking brats in the chamber and then rolling them around on the griddle to finish the outside to my liking. They really come out great this way.

Also, smash burgers are great on the griddle.

[Joetee]

Try making some fajitas on your griddle. yummy. Even hamburgers.

[Redwng]

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.

[Mike-Sid]

Have you done anymore cooking on the firebox griddle? I'll be trying mine out in the warmer weather

[Joetee]

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

[Jerod Broussard]

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.

[Joetee]

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.

[Mike-Sid]

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?

[Joetee]

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.

[Joetee]

Anyone else with experience on the LSG griddle?

[Alphonse]

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

[Joetee]

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

[Joetee]

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