Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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Depends, I guess. I already have a gasser, so I don't need that dual capability. They both are good as a griddle, so when I get a chance (permission) to get one, it will probably come down to price and availability.
What kind of surface temps can you get out of something like a Blackstone or Camp Chef? Is the top cast iron or aluminum? I have a lot of smash burger requests, so I am thinking of investing. Something that doubles as a grill would be even better.
I have the Camp Chef Pro 90X 3 burner camp stove and bought the separate griddles for it. One is 24" the other 12" for a total of 36" of griddle space. I bought it primarily because of the excellent portability it offers over a dedicated flat top. I can easily break it down and load it into the RV for camping trips.
The versatility is also very impressive as it can also be a 3 burner stove for boiling water for sweet corn or whatever else you may need a stove for. Or a combination of a griddle/stove. I just love the thing.
Camp Chef customer service is top shelf but I've also heard Blackstone is very good.
I am liking that camp chef. I don't have a gasser, and I have a rv like Frozen Smoke that I can use it on. I am not that in love with the Traeger Scout we have; I could probably trade that for this and a smokey joe...
Keep in mind klflowers that if you want the portability you need to go with the camp stove/griddle set up like I did the dedicated flat tops aren't really made for portability.
Personally, while the Camp Chef is dual purpose, and can double as a gasser, more often than not, when you are using a gas grill, you need to close the lid while cooking for heat retention. You don't have all over consistent heat with the lid open on the typical gas grill, and lose a lot of heat. That old axion "if you're lookin' you ain't cookin'" in my mind holds somewhat true for gas grills. In other words, I feel that it will be great as a griddle, but more mediocre as a grill due to lack of a lid. That said, if you don't have a gas grill, it is certainly going to be a million times better than not having one.
About the only time I use my Weber Genesis with the lid open is when making smash burgers, using upside down Grillgrates as a griddle, and I close the lid when melting the cheese after flipping the burgers.
Just my 2 cents. I'll look hard at the Camp Chef if I decide to get a dedicated griddle, and do like the way it breaks down for storage versus the Blackstone. I am not sure I like the grease management as well as the Blackstone however.
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