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Sure. You just need at least 3/16" thick (7 gauge) steel so it won't warp and heat will be easy to control. I've used portable griddles in the restaurant biz, they work surprisingly well, even on top of range burners.


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My neighbor has one of those that almost covers the entire cooking area of his gas grill. It's old, heavy, seasoned and puts out a lot of good grub. The only benefits of the Blackstone over that is the ease of cleaning with the grease trap and being able to use both at the same time.


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I'll definitely co-sign on the cast iron as well. Just avoid massive temperature changes and don't ever drop it. Cast iron is actually fairly brittle, so just take care of it. If you want to see it shatter, get it up to about 800° and drop it in a sink of cold water. naughtydevil


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This is kinda meant for oober, but jfan brought up the point about seasoning. That's very important. I seasoned mine 6 times [even though it came pre-seasoned] six times before I used it. My first cook was a pound of bacon, which actually helped season it further.

jfan brought up another point up about the grease trap on outdoor griddles. Where does the grease go when you use one of the griddle tops on a gas grill that Purp and Fate were talking about?

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Yeah Fate. They are heavy. I never lift mine off. It was heavy just getting it on when I assembled it. It's 40" x 22". We do have a smaller one that my wife bought. It's only 18" x 14" and has only two burners. It's easy to move around and I take it when we go shooting, camping, and tailgating.

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Originally Posted by Versatile Dog
Where does the grease go when you use one of the griddle tops on a gas grill that Purp and Fate were talking about?

It stays right there.
Unless you're cooking bacon, which if you're going to do on a griddle, I'd just do in the oven, on parchment paper a cookie sheet, it shouldn't be too big of an issue. Of course, that is determined by volume. If you're cooking a ton of waves of burgers, then, yeah, fat is gonna need to be drained...... I'd simply use some tongs and tip the fat toward a back corner and let it burn off inside the grill. Worst case, you keep an old coffee can and use a set of oven mitts and pour off the fats between waves.


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oober, you might want to take a look at some videos on YouTube about cooking on a flat top griddle. They are very versatile. I would also keep in mind the grease factor. I like making the bacon, eggs, and potatoes on the griddle all at once. Also, it's actually great for making things like Filet Mignon. You can adjust your temperatures on the griddle w/the burner knobs. Sear the filets for about 2 minutes per side on high heat, then finish cooking on another part of the griddle at 450 degrees. Once you move them to the cooler temperature, you keep dousing them w/melted garlic butter that you melt in a small pan accessory. Again, you are going to have a lot of liquid to deal with, but it's not an issue on a regular flat top griddle. And you won't find a better tasting filet mignon anywhere. But again, check out some videos. Philly cheese steak is another great recipe. Shrimp fried rice. Blackened salmon. Fish tacos. Hibachi. Korean sandwiches. Every chicken dish you can imagine. Just don't use tomato sauce on cast iron. Latkes. On and on and on...

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Yeah, I wasn't about to make one. Definitely would hit up Lodge or similar. Was just curious if I was missing something before I spent money on something for the grill.


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Originally Posted by Versatile Dog
I like making the bacon, eggs, and potatoes on the griddle all at once.

This is where the regular cast iron will shine.
Do the bacon first, then cook the potatoes in the bacon fat. Do the eggs just as the potatoes are almost done and have seasoned the surface enough that they shouldn't stick.


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Yeah, I have a cast iron skillet that I've slowly begun to love. I am similarly anal-retentive about seasoning.

And Roger-that on tomato's.

Thanks!


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When I use my Lodge stove top griddle I have gloves I can pick it and drain it. There is a small grease channel along the side.

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Originally Posted by oobernoober
I have a question....

I'm not all that familiar with griddles. Can I get the same effect by just plopping a big flat piece of metal on top of my gas grill?

No doubt. You would really need cast iron for a better heat distribution. They sell those. I see them at Lowes and places.

Like any cast you would need to season the thing or sticking could be a problem for a good while. Unless the griddle is to big, you could easily bake it out in the oven in your home kitchen.


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Speaking of cast, that is the go to of pans. When my mother passed, my sister and I had to negotiate over who got what of the cast iron that she got from her mother.

It's the only way I cook steaks anymore. Sear them in a very hot cast iron skillet, then finish them in a 300 degree oven for 6-7 minutes give or take. Remove and let rest for 15 minutes.


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This is ideal for a portable "plate" style. The coiled handles dissipate heat and the raise sides prevent grease overflow. There are also models with a groove or well (similar to a blood vein around a cutting board) so too much grease doesn't accumulate on the cooking surface...

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Originally Posted by Versatile Dog
I like my crust a little thicker than NY style, but damn, it makes great pizza. And one of the drawbacks of living in the south is that the pizza joints aren't all that.
Cleveland was recently rated top 3 in the Nation for cities to enjoy pizza, Columbus also in the top 4. ( some magazine 3 months ago).


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Totally agree... I typically will reverse sear thought... slow cook it until its about 120-125... then heat up the grill and sear it on a cast iron to finish it off...


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Have you tried sous vide for your steaks?

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Bro- I can't imagine what that process does to a steak.
And yes- I know what 'sous vide' is-

Talk to ya boys.
Make us smarter.
411 is a good thing.


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I've used the sous vide with steaks. You don't need a long drawn out cook, but if you sent the circulator at 125 then the steak is never getting past 125. Hot sear after and you can have a perfect steak.

I like the sous vide for sausage as well. never miss the mark with it.

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Man, I got a pizza oven last year and learned from this guy's youtube... I could always make decent pizza, but he took my game to the next level.



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Which oven did you get?

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I have the Ooni Fyra 12 and use oak pellets. I have only used twice. Still learning the quirks of the things. Maintaining the proper temperature has been my biggest issue.

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Originally Posted by OldColdDawg
Man, I got a pizza oven last year and learned from this guy's youtube... I could always make decent pizza, but he took my game to the next level.






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Lol. That looks like a major operation. I really have no desire to make my own pizza dough. I really don't have the knack for baking. I just use the stuff in the tube or the ready made crusts from Sofo's, the local italian deli. Clem will know what I'm talking about. Vers is right about temp control. Mine will get up over 600 in the blink of an eye if I'm not careful.


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Any tips from you experienced guys who have Pizza Ovens similar to mine will be greatly appreciated. I have a lot to learn.

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The best tip is good dough can't be rushed. Give it time to cold proof.

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Thank you.

One more question, do you rotate your pizza a quarter turn every 15 seconds?

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We do turn it, though not sure it is that quick. When we are making pizza I am the one that preps and puts it in the oven and takes it out, she monitors, turns and domes it as needed.

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Quote
Clem will know what I'm talking about.


Truth.
I'm all up in Sofo's on a regular.
I love that store.

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Originally Posted by FrankZ
Which oven did you get?

Just one of the cheaper models that home depo carries. WPPO Le Peppe in black. I'm not laying out 5K for one of the monsters, don't make them often enough for that.


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Originally Posted by OldColdDawg
Originally Posted by FrankZ
Which oven did you get?

Just one of the cheaper models that home depo carries. WPPO Le Peppe in black. I'm not laying out 5K for one of the monsters, don't make them often enough for that.

That is the best way. Outdoor stuff doesn't last, and every few years something new is going to come along. You can grill just fine on a Weber drum grill, and smoke in just about any cheaper smoker you want, and I am speaking from experience. I have spent several $thousands over the years on various equipment that in the end did no better than the items mentioned above that you can get for maybe $400 tops. At best the expensive gear might make it a little easier.

When they rust out or one spring you just don't feel like cleaning them up anymore, throw them out and get some new ones.


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I don't expose my two griddles and pizza oven to the elements. I keep them on one of our screened porches.

Oh, and I didn't go crazy w/the pizza oven. It was either $349 or $399. I can't remember which.

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Mine has a lower chamber for the wood/charcoal and an upper cook chamber with a stone. I know everything says that it's ok to have a temp well over 600 degrees, but when the thermometer on my unit is that high it burns the crust before the cheese/toppings are done. It works best when the temp is between 4-500. Maybe the thermometer is inaccurate? I use about a 1/3 chimney of preheated charcoal and wood chunks and let it settle in for a half hour or so before putting the pizza on. I use mine regularly, maybe every 2 wks or so. It also does an awesome job on baked chicken.....makes a nice juicy bird with crisp skin.


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Sounds like yours is nicer than mine. I have to use a gun thermometer because there is no built-in thermometer. We got the one that uses pellets. I have found that oak is by far the best pellet choice for the ovens. Burns hotter and cleaner. They are a little harder to find, i.e. they don't have them at places like Lowes, etc. I haven't tried the chicken yet. Excited to give it a whirl. Have you tried Cornish Hens? Man, I wish I could still grouse hunt. No better bird for eating than grouse. In my opinion, of course.

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I think the kids paid around 250 for it, it was a gift. It's definitely not one of the expensive units. I use a combo of charcoal and hickory chunks. I let it settle, burn and adjust the dampers for a while until I get the thin blue smoke before putting any food on.....just like using the offset smoker. We're actually making pizzas today before heading to a hockey game....the local ECHL team is in the finals.


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That looks like it would do the trick. I assume that is pellets.

I have a Pizza Kettle that goes on the Weber I use hardwood sticks. I keep hickory splits for the Yoder and spilt em down and cut em in half for the pizza oven.

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Here is a link to a review of the Pizza Oven we have if anyone is interested. Probably not...LOL...but what the heck. It has pics included and gives a better description than I did.


https://www.gardeningetc.com/us/reviews/ooni-fyra-pizza-oven-review

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I've thought about the Ooni for a while. I want one that is bigger capacity (16") and allows wood. The stone on mine is 15" wide and can feel a tad tight at times.

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Originally Posted by Versatile Dog
I don't expose my two griddles and pizza oven to the elements. I keep them on one of our screened porches.

Oh, and I didn't go crazy w/the pizza oven. It was either $349 or $399. I can't remember which.

I can't speak to pizza ovens. I never had the desire to bake a pizza. I kept mine in a covered area as well.


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Those are really nice, but they are about $800. I double checked ours and it was $349, although we did add accessories. You do have me a little worried now, though.

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Oh I don't mean to worry you. Use what you have, enjoy it and if you find it doesn't work for you, get something that will.

Too many people start with the top end of things and realize it isn't for them. I do get buying what you think you need as sometimes you can't reinvest smaller to get larger, but buying larger than you need is usually a waste.

We may need to add some pictures to this thread as well.

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