Have plans to buy a new Web Genesis propane grill in the coming months. Have also entertained the thought of buying a 28 inch stainless Blackstone griddle. Recently discovered I could pick up a 16x24 inch griddle and use it on the Weber. Seems like a win win as we would only need the grill and griddle insert. This saves money and more importantly, space on the deck. 95% of the time I am only cooking for two.

Buy the grill and griddle?
Or buy the grill and the Blackstone?

What am I forgetting about.

Never did it, but it sounds like a good plan.

Trying to think of the advantages of this? I have a griddle which will fit on my gas stove, which is more direct heat.

Not trying to be an azz, just trying to understand. Guess I’m just not into cooking breakfast on my deck.

It would open options beyond breakfast.
Sliced peppers, onions, mushrooms...
Either as part of a dish, sausage Sammie, or cooking a dish,haluski?

I have seen grill with 50/50 grate/griddle set ups.
Thought they would be nice, but the surrender space for flexibility.
But then I have a full size gas grill/full size charcoal grill, with a side smoker box.
Options are nice!

I use cast iron griddle on my propane grill all the time.I like to use it for grilling onions and jalapenos when I'm grilling fajitas.Propane grills are great,but you have to learn how to cook on them.Too much fat on meat is not your friend,so watch that very close.Most of the time I use med heat and keep the lid opened about 2" with a piece of hardwood.

I’ve got something like this for grilling veggies. Works well.

https://www.amazon.ca/Weber-6481-St...596296132&sr=8-3&tag=googcana-20

I'd like to add this.I like the propane grills with cast iron grates.The grate will outlast the grill.The ones with the chrome plated grates don't last because the salt from the meat and the heat burns the chrome off rather quickly.I've never had the stainless steel grates,but those should be OK.

One thing I will say about my Weber Genesis.......the somebitch dont get very hot.

Wont cook at all with the lid open.

Any cast iron skillet used on it takes a long damn time to cook.


I have used a griddle on my three burner camp stove. Works better....ish.


Bought a Camp Chef flat top grill with my Trump Bucks.


Way more better.

The other two options are pretty poor compromises. IMHO.


Having said that..........I love my Weber and would never part with it.

They just aren't very hot.

Leaning towards a Weber Genesis E435. It has enameled cast iron grates. All the grills we ever owned used stainless grates and I never been really happy with them and can only get 6-8 years use before replacing.

I use something similar.

Ermegherred!

Make sure it has the extra sear burner......if an option.

Get the best of both worlds - and I do mean the best

GRILL GRATE

i would think using a griddle on a grill will make for an uneven surface. i do a lot of cooking in my pavillion and for griddling i use the big presto electric griddle. 39 bucks and very even heat and very selectable temperature. i do breakfasts, burgers, cheese steaks, etc. i leave the grill for meats.

If it is cast iron it will be about as even as you can get.

Griddle plate on a gas grill is a compromise. Will never work as well as a dedicated griddle. A cast iron skillet on a side burner and a basket for the grill top may be a better setup.

If you can fry potatoes and vegetables on that or cook pancakes please post a video on youtube

Gas grills sold in other places have griddles built in.

New Zealand and Australia.

Very common.

Those guys cook outside as much or more than we do.

Probably more.



I would see if you could find one like that.

I thought that there stopped being girdles on girls years ago.

Once again John, if only that genius would have been used-----.

Get a two or three burner Camp Chef and have a local welding shop build you a griddle to fit. A piece of angle iron with a drain hole at one end on the front edge, a one inch border on sides and rear. 1/2" angle strips on the bottom for warp stability. Use 1/4" or 3/8" plate for the cook surface.

I bought a Blackstone two years ago and it is an awesome addition to my outdoor cooking equipment. The grill griddles are o.k., but it's just not the same and the temperature control isn't as good as a true flat top. We make breakfast, Philly cheese steaks, rueben's and awesome smash burgers. We haven't had a grilled burger since we got it. I know it's probably not what you want to hear, but I recommend buying both.

Carbon or SS grill surface ?

Is it starting to form a nice patina with some age ?

I like having sides on the "grate" to contain the veggies we do.

Not a bad idea.

Thanks

I have a flat top on my grill when I want to put it on. Flat as a pancake. Great for anything you'd use a Blackstone for.

It is the stainless model, but the cook surface is carbon steel. I've cooked enough burgers and bacon on it that it is very well seasoned.

There are bazillion YouTube vids about Grill Grates, used both as grill and griddle.

For griddle use, you just flip them over and use the flat side. I do that for things like fish and sometimes burgers. Any food that might break up and fall between the raised "fins" of the grate side.

You'll hear some wild claims about Grill Grates - and they're all true. Those things are close to magic. Food does not stick, there are NO flareups, and the grate will run up to 200 degrees hotter than what your hood thermometer says. I've checked mine with an IR sensor and if the hood temp is 400 or so, the Grill Grate will run 550-600. BeeeYOOOtiful sear on steaks.

I'm with mike, but went with a 36" Coleman;





As Jim alluded to, Aussies n Kiwis use a flat top, more than a grate style BBQ/Grill !

Love my smoker & my charcoal grill too.

I've used a Nordic Ware griddle on natural gas grills for years.

When I'm down south I use a Costco griddle on the propane stove or grill.

Both work great

F

LOL...that grate doesn't look as effective

Lots of good info given, thanks. Since the griddle will see limited use I decided that after we buy our new gas grill we will buy a griddle for it. If we end up not liking it will add a Blackstone to the cooking arsenal.

I bought a griddle (pan thing with three sidewall sides) with the intention of using it on the grill, gas burner, and electric burner. Never worked well, and sits in a box on the shelf in the garage.

I should have bought a dedicated unit from the get go.

Snowwolfe, do look into GrillGrates, however. THE best thing you can do with a new gas grill (or charcoal) is to replace the factory grates with GrillGrates. It makes an even better improvement than replacing a factory rifle trigger.

Dont you have a tee time to make?

Nothing ever good enough for you people.

Dont forget the ghey little special grill grate spatula.


One born every second...





.

Calm down Fred and go check n your Brontosaurus ribs...

did chewy invite ya over for din din

I am on a strict Budweiser and Peach Ring regimen.

Yeah, I know, Jim. But until you've tried these darn things, you really cannot appreciate how...well, GRATE they are.

There are a few things that I've lately discovered that live up to all their hype. Linux Mint and GrillGrates are two of them.

How can you fry potatoes and veggies on these with all the holes in them? What about omelets or pancakes?
This is the reason I want a "griddle"

I do potatoes and veggies - and fish and ground beef - just fine on them when flipped to the griddle side. Eggs and pancakes might not work, as you rightly say. But I wouldn't do them on a gas grill in the first place.

Everybody sure seems to rave about them Rocky.


I dont like popular, convenient or helpful things.

Grill Grates are awesome. It's all I use for competition steaks.

The grill marks thing is not something I am in to.

I personally think that most grill marks are dumb....taste crappy and are generally over done by most people.

well then never mind...?

I get it Jim and I never do it at home. But if you complete in the SCA it's grill marks or go home.

In the now long-ago days before the Covidiocy, serving guests steak that looks like the one above sure does give a good impression. Makes you look like you actually do know what you're doing with a grill. (When it's just the GGs doing what they do...)

I like a charred crust on my ribeyes, and medium to medium rare in the center. Use a rub to get that crust.

Our daughter in Cedar Rapids is doing All the cooking on a gas grill.

Vegetable griddle.