I purchased a Ballistic stainless steel griddle with my cast iron grate that I use on my Summit charcoal grill. I'm not sure how hot should the griddle be when cooking. Are there any short order cooks in our group that will be able to share this information?
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pellet smokin
¿When a few flicks of water from your fingertips dance/sizzle around the oiled griddle as they evaporate?
¡Yup!
Same as a cast iron skillet, or griddle, on th' stove...
That's how I was taught, have always used. Definitely not trying to be cryptic...
Cooked at Sambo's, Country Kitchen, Village Inn, Perkins, Don's Steakhouse ($$$), Carriage Lamp Club ($$$), ad infinitum, when I was a younger man.
​Cooked institutionally for 6 yrs in my 20's, 600-2500 mouths per meal, X two meals a day.
~85% scratch-cooked, not reheating frozen, prepared foods.
I hope this helps, Sir.
Welcome to the Pit, and pleased t' meetcha! Good folks, roun' these parts!
Don't be timid, or afraid to ask any stupid questions, I think I've wore many of them out for ya'! (Still workin' on it, daily)
​Last edited by Mr. Bones; December 2, 2016, 08:25 PM. -
I appreciate your answering and I'm not sure if that's what I want. Cooking with charcoal isn't as easy to control as cooking with gas. I believe that is what most kitchens use to cook on a griddle. A drop of water would sizzle at lets say 300 and any other temp above. So approximately what should the minimum temp be to start placing an order? By the way the 300 temp was just an attempt to start at some point.Comment
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