And now I'm hungry...

 

Cheesesteaks and thin omelets have been the two things that seem the most changed by using a griddle so far.

Being able to steam the bun right on top of the meat and cheese really seems to make the cheesesteak so much better and is just hard to do in a pan.

 

Try out fried rice, one of the best things I've made on there. Some chicken cooked with some Bachan's sauce tops it off real nice.

 

I bought a griddle earlier this year, recommend!

 

If you have been waiting for a sale on a griddle, now's the time. $250 for a 4 burner Blackstone, lid included, at Tractor Supply.
https://www.tractorsupply.com/tsc/pr...e-1866-1552364

 

That's a good deal!

 

So my grill has taken a shit again and don't feel like replacing the burners/tents. Its about 8 years old and has seen better days. Now the question is, do I go gas again or switch to a pellet grill? I think I were to go gas, I'd go Weber Genesis and if I went Pellet, I'd go Pit Boss V3 1150. Any opinions welcome as I am looking to buy within the next month or so.

 

That's no fun.
Mine, the floor has disintegrated. Been scabbing by with putting some extra thick HD foil under the burners. Don't want to drop $$ on a new grill right now.
Me, I'd go NG this time, since I have a stub on the back porch.

 

What do you use your grill for the most? If you're doing mostly burgers, hot dogs, chicken, etc then I'd go gas but get a griddle rather than a normal grill. If you're wanting to get into smoking meats then the pellet is the way to go.

If you're going pellet, I'd highly recommend a recteq grill. They are expensive but oh so worth it.

 

This is kind of what I was going to suggest as well. The use of my gas grill died off. I was always lighting my green egg even to cook chicken for the extra flavor of cooking with charcoal adds. I converted the gas grill to a griddle then. I think a griddle and something that can smoke/be a wood fired grill is the best combo for outdoor cooking personally.

Not really a pellet grill guy myself the ability to remotely start them I have to say is really cool.

 

I'm very much considering selling my Weber Genesis and getting a griddle. I added the griddle top to it and it works decent but I'd love to have an actual one at this point.

Just need to get the wife to buy in to the plan lol.

 

We do lots of burgers, chicken, kabobs, dogs, brats, ribs, steaks, etc. But I would like to make a smoked pork booty, brisket once in a while and get into other items as well. My one gripe with gas is the flare ups with the grease and always having the bottom on fire if I don't clean it out after each use it seems. Then the burners just don't seem to last as good as OE, replaced twice now and I don't get the life out of them that I want.

My next grill will be kept in my garage and wheeled out every time I want to use it just to keep it out of the elements.

 

For you pellet people, do you only do low/slow and smoking with it, or do you also do any kind of searing/high heat cooks?

I'm thinking about replacing the gas grill with both a griddle and a pellet. Trying to figure out what I'd be missing out on with that two component setup.

 

Nothing.

I'm considering selling my normal gas grill for a griddle. I also have a pellet that I use for smoking as well as making things like chicken and hot dogs. The downside of a pellet is that it takes longer to warm up and cool down. Also the fuel doesn't last as long when you run it wide open like you can with a gas grill. The griddle (gas) will take over whatever else.

 

Have you considered the griddle accessories that Weber makes for the Genesis? See Weber griddle accessories

 

^ This. I love a nice flat top but a flat griddle that goes into my regular grill is much more efficient for me.

 

I have the one from steelmade and it works decent. The problem is that it doesn't get as hot as a normal griddle would because the burners are further down relative to the cook plate. It's fine for some things but not as hot for searing steaks and such.

 

I have an older Genesis S-320, burners go left to right as opposed to front to back. My griddle gets plenty hot, temp gauge on the hood reads about 700 deg F and the grill likely near that the way things sizzle. Weber does recommend a preheat of about 30 minutes when using the griddle..

 

What temps are you trying to reach? I removed all the flavorizer bars in my weber s330 and I can get my steelmade to 500 degrees or at least that is what my Amazon $15 infrared thermometer tells me. Steelmade even says you shouldn't really use it above 500 degrees.

 

Maybe I need to remove the flava flav bars and see what happens. I can't get it up over 400-450 with them on.

 

Remove the bars so you can get down to visually inspect the burners. You should see a series of very small slots; perhaps 3/16 x 1/32 of an inch where the gas comes out and of course burns. Make sure all those slots are cleaned. It takes me about 10 minutes to clean them using a wire brush and a metal spatula. I do that pretty much monthly but I’m grilling, even in the winter about three times a week.

 

I clean that out twice a year as it is so I'm not worried about clogged burners. I can get the thing ripping hot without the griddle on there.

 

I also do my preheat many times with the grill shut to speed it up. That said if you want the most even heat time is your friend. I do find it tops out at about like 550 for me with my 3 burner plus the sear burner on. I have seen reviews where people say the best smash burgers happen at around 650-700 which I have not been able to accomplish. I have made them in the past on my green egg with cast iron though. Not sure I would try and get the Steelmade to that temp anyways. I would be afraid of ruining it. Might be time to upgrade to the PRO model.

 

That'll take even longer to heat up lol. I'd just get a griddle before I ponied up for the Steelmade Pro.

I'll try it without the flavor bars and see what happens.

 

https://www.walmart.com/ip/Blackston...2?athbdg=L1600

I think this 36" Blackstone is what I'll end up doing for a griddle. I don't need something that big, but it will make it so much easier to do different temp zones. This one has the newer Omnivore plate that is supposed spread heat better with less BTU. It's cheap enough that if this doesn't end up being the best solution in several years, I won't sweat it.

For pellet, I'm still undecided. I like the size of the Recteq Deck Boss 590, https://www.recteq.com/products/deck-boss-590. Still need to do some research on the Traeger Ironwood, Camp Chef and Green Mountain Grill options.

 

Recteq >>> * IMO. I have one and absolutely love it. I have the smallest one and thinking about selling it to get a bigger one.

 

Lots of “drums” for Super Bowl…

 

I'm lookin at the Backyard Beast 1000, Flagship 1100 or the RT-1250. Hard to pull the trigger tho!

 

I have a 340P and would definitely go with one of those three over what I have now.

With the sale going on, I'd definitely go for the 1250.

 

I read that some people prefer the 1100 over the 1250 because of the extra inside height. For those that like to cook farther away from the heat source, the taller barrel on the 1100 is preferred.

 

Question for the dudes with smokers already. Do you always have to use pellets or can you cook without them?

After looking more at the recteq 1100 vs 1250, the 1100 doesn't come with the front folding tray and doesn't seem to be offered. Anyone else see that as well. I think the tray is worth getting the 1250 alone, no?

 

Noted the exact same thing when I was comparing the 590, 1100 and 1250. You can buy a front folding shelf for the 1100 for $100, and it would still be $100 cheaper overall than the 1250. If I go Recteq and that big, it's likely what I would do.

 

If you haven't yet, take a look at the Camp Chef Woodwind Pro series too.

 

If you have a pellet grill then it's pellets only all the time. Not a dual fuel system.

Is that what you meant by cook without them?

 

Can you just turn the grill on and cook without smoke or is that not a thing.

 

Oh, yes absolutely. The grill will only "smoke" at lower temps like below 250 or so. Above that and it's all just heat with very little smoke.

It does take a while to get to higher temps with the pellet grills though, and consumes a lot of pellets to do so.

 

I tend to think about a pellet grill more like an oven than a traditional grill. Yes, you can cook burgers on it, but if you're looking to get that sear/char like you do with a regular gas/charcoal direct heat/flame grill, it's not really going to happen with a pellet grill. Some have sear plates you can buy to set inside to try and get hot and use for searing at end of a cook, a couple others have a direct flame option over the pellet burner.

If your typical cook is burgers, dogs, cut up chicken, etc. that you want to cook quickly, gas and charcoal are still probably the better option. If you're going to slow cook meats, then a pellet is good buy.

That Woodwind Pro has add-on options for a side sear plate or flat top, but it gets pricey.

 

But youre burning pellets all the time for the heat?

 

Correct. The pellets are your only fuel source. There is one grill that I found that did a combo pellet on one side and propane on the other.

For pellets, you should factor 1-3 pounds per hour depending on temp inside and out, at a cost of around $1.50 per pound.

 

Yes.

da fuq kind of pellets are you using???

I buy a 40lb bag of pellets from Costco for $20.

Agreed on burn rate and I will also add that it heavily depends on the grill you have and the weather conditions. My hopper will hold ~14lbs fully loaded and I can go for 12 hours at 225F and use about 2/3's of it if it's 60F+ outside.