r/griddling

I've been looking left and right, from Blackstone to Weber to Forge Adour , but not a single brand sells raw carbon steel flattops in Europe, only enameled versions are available.

I don't want enameled, because if something breaks you can't re-season the top. Am I just blind for not finding those types (Weber Slate , Blackstone, Traeger) in Europe, or is it in fact impossible to find raw carbon steel flattops here ?

Starting a smash burger pop-up and looking strictly at commercial countertop griddles, not Blackstones or backyard-style setups.

Need something portable enough to move in/out of a Honda Civic but still capable of handling real volume. Probably trying to do around 8-10 burgers at a time.

For people actually running pop-ups:

* What countertop griddles are you using?
* Propane or electric?
* What brands/models hold up best?
* Anything you regret buying?

Trying to find the sweet spot between mobility, durability, and output without spending an absurd amount.

Hello! I will be getting my first griddle soon and I’m looking at a few different ones.

The three I like a lot are the:
Weber Slate 28" Rust Resistant 3 Burner Liquid Propane Outdoor Griddle Black,
Camp Chef GridIron 36" Griddle
Traeger Irontop 2 Burner Natural Gas/Propane Outdoor Griddle Black

Of the three, what would you recommend for a first griddle? Cooking for four and don’t have company over often. I like the traeger a lot and I think the irontop is new. I’ve also heard good things about camp chef but wanted to check here too. I also read the slate may be good for beginners

I'm after a Weber Slate, but the only thing that's holding me back is the fact that I can't close the lid while it's working. Can I do something about this? Or just close partly? I don' want to use independent domes for cheese melting.

Black stone 4 burner or camp chef? I don’t mind spending more money if it will last longer I just need advice as it’s our first one.

I would love to see sometime manufacture a metal alloy or coating for a griddle surfaceto indicate its temperature. Something with a range from 200F to 650F where it changes color based its temperature.

I have a 30” Weber slate that I have been using for a year. I’ve noticed thicker cuts don’t cook the middle well. These are usually chicken breasts that I’ve already cut in half and are around an inch in height. I usually have to cut them in half near the end to ensure the middle gets cooked without overcooking the rest to 200 degrees.

Would a basting dome help retain heat so that the middle gets the radiant heat from all surfaces?

Growing up, my family had a cabin that had what seemed to be a large commercial griddle over a fire. We'd get that fire roaring, and it would cook amazingly. I'm trying to recreate that at my own off-grid cabin now. Does anyone have any advice on the best 1) type of griddle (stainless vs cast iron), and 2) thoughts on a cool small cooking setup? Most ideas I see are way more extravagant than I'm looking for. TIA

Looking to buy/make the perfect camp griddle, looking for some feedback. We live on the road full-time so portability is a priority, and I'm pretty particular on things!

I have a campchef Everest propane stove that is an amazing stove, I could get a griddle pan for it. I don't like that it's 2 round burners, no grease drain design, and it wouldn't solidly mount. Maybe with a 4mm thick carbon steel griddle this wouldn't be a huge deal, but having circular hot/cold zones would drive me nuts if it's that bad. any feedback on this kind of setup?

The "adventure ready" Blackstone looks perfect other than the aluminum coated surface. I could pretty fabricate a piece of 4mm carbon steel to replicate it.

The solostove steelfire looks great, and I definitely see some appeal of stainless steel top, but I'd prefer carbon steel, the rounded corners bug me for some reason, and it's just absurdly expensive.

Thoughts? Thanks!

It’s time to replace my 36” Blackstone. I’ve had it for years and it’s been solid, but it seems like there are a lot more players in the game now.

Sticking with a 36” is a must. I like having the space and being able to run different temp zones at the same time.

I don’t mind seasoning at all, so I’m not really interested in ceramic-coated tops. Even being in the PNW, keeping a carbon steel surface rust-free hasn’t been an issue for me.

I keep seeing the Traeger Flatrock 3‑Zone Griddle pop up as the “top tier” option, but at $1k I’m trying to figure out if it’s actually worth it. I’ve also seen that Traeger just released a new Irontop line this year that’s supposed to be more budget-friendly, so curious if anyone has hands-on experience with that yet.

Curious what people are running these days. Traeger, Pit Boss, Camp Chef, Weber, etc. What’s actually worth it now?