Deal Alert! Save 30% - Cuisinart Flat Top 28" Two Burner Gas Griddle $101

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664 square-inch large griddle makes cooking all meals easier than ever.​

The versatile Cuisinart 28-inch Two Burner Gas Griddle features a large 664 square-inch cold-rolled steel cooking surface, which is ideal for making restaurant-quality food in your own backyard, at a tailgating event, or when picnicking. A handle grip on one side and two wheels make it super-easy to position, and the convenient removable side table provides a secure place for resting plates, tools, and spices.

Two burner controls provide 30,000 BTU's of cooking power giving you maximum flexibility over the heat, so you can create different cooking zones with temperatures from ranging 200° to 450°. Cooking on the Cuisinart 28-inch Two Burner Gas Griddle keeps the flavor and juices in your food rather than having them drip away through a grate, which results in juicier hamburgers, hot dogs, steaks, and chicken. It's ideal for cooking a variety of foods for any meal.

About this item​

• COOKING SPACE: The cold rolled steel cook top provides 644 sq inches of cooking space.
• DUAL GREASE MANAGEMENT SYSTEM: The griddle is equipped with two front access grease cups for easy grease management. Simply guide the grease towards the cups and remove and clean.
• FOLDING DESIGN: The griddle folds flat for easy and compact storage.
• EASY PORTABILITY: The two wheels and handle allow you to easily move your griddle around to wherever you need it.

Check it out on Amazon here:

https://amzn.to/3FMLJRX

 

[MidwestSmoker]

Did you do the steaks entirely on the flattop grill?

Depends on the steak. For most steaks the griddle is perfect. Sear it first on the hot side and then move it to the slightly cooler side, add butter and baste until the internal temperature reaches the medium rare value. It happens too quickly to add any smoke flavor.

If you have an extra thick steak then you can either smoke it in the Traeger or in a sou vide system until the internal temperature is what you want and then sear it (gas grill, griddle, cast iron pan or blow torch). Both methods have their place.

 

[RayClem]

Depends on the steak. For most steaks the griddle is perfect. Sear it first on the hot side and then move it to the slightly cooler side, add butter and baste until the internal temperature reaches the medium rare value. It happens too quickly to add any smoke flavor.

If you have an extra thick steak then you can either smoke it in the Traeger or in a sou vide system until the internal temperature is what you want and then sear it (gas grill, griddle, cast iron pan or blow torch). Both methods have their place.

I might pick up a flattop, maybe even the Traeger Flatrock. However, due to my wife's preferences for well done steaks when cooked on a grill, I doubt will ever cook my steaks to temp on the flattop. The Traeger low and slow or Sous Vide (or both) produces a steak we will both eat.

I will cook a 16-20 ounce steak and divide it into four portions. Even at that, the two cats will get their share. I just cannot eat a large steak by myself anymore. Thus, I need to find a cooking method that satisfies my wife's desire for well done and my desire for medium or slightly rarer. I could cook it to my liking and then put my wife's portion in the microwave, but that not an ideal way to cook a steak.

Cooking low and slow to medium rare and then reverse searing on the gas grill or in a carbon steel skillet or perhaps on a flattop in the future to medium seems to be the best compromise in my situation.

 

[RayClem]

Yesterday afternoon just before dinner, I removed my steak from Sous Vide , patted it dry, and reverse seared it on the side burner of my gas grill. I used a carbon steel skillet for that purpose. With some rain showers moving into the area, the winds were pretty gusty. At one time a gust nearly extinguished the flame, which was on high. That is why I am so concerned about flat top grills that have a 1" gap between the frame and the griddle plate.

Since I am normally cooking small quantities for my wife and I, the Cuisinart two burner is probably large enough for most of my needs. However, I suspect I would have trouble keeping the flame lit and heat stable during windy weather.

 

[MidwestSmoker]

Since I am normally cooking small quantities for my wife and I, the Cuisinart two burner is probably large enough for most of my needs. However, I suspect I would have trouble keeping the flame lit and heat stable during windy weather.

If you do an internet search you will find lots of solutions for the wind problem. Though I haven't used it, the one I like best is the one using cheap bench scrapers from Dollar Tree:

 

[RayClem]

If you do an internet search you will find lots of solutions for the wind problem. Though I haven't used it, the one I like best is the one using cheap bench scrapers from Dollar Tree:

I know there are lots of ways of modding a flattop. I even have a roll of aluminum flashing that I could use. But unless you have access to metal shop tools for cutting and bending metal, the modification is always going to look like an DIY add-on. I even saw on guy that purchased aluminum sheet pans and cut them with cooking shears to fit. While such cheap fixes might help, they certainly do not look professional.

 

[MidwestSmoker]

In that case you should opt for the Traeger Flatrock. Note that one downside of the wind guard is that you cannot see the fire. This is why Traeger put a light on the dial to show that it is lit, else you have no way of knowing. If that fails for any reason you need to get it fixed right away.

 

[RayClem]

In that case you should opt for the Traeger Flatrock. Note that one downside of the wind guard is that you cannot see the fire. This is why Traeger put a light on the dial to show that it is lit, else you have no way of knowing. If that fails for any reason you need to get it fixed right away.

Unfortunately, not many folks have the Flatrock in stock where you can see it. While I think I will like the Flatrock, one thing I have found is that the flame igniter is typically the first thing to fail on a gas grill. I have replaced many an igniter over the years and on my 10 year old Charbroil gas grill, I gave up and light the burners manually with a butane torch. Lifting the steel top to do that on the Flatrock would be tough.

I did find a Char-Griller Flatiron grill that has patent pending wind guards. The sides are guarded and the lid guards the back. The front looks like it is open enough to see the flame. They are in stock at my local Menard's so I plan to check it out soon. I might have found a suitable match.

Flat Iron® Premium Gas Griddle

The versatile Char-Griller® Flat Iron™ premium gas griddle is the ultimate backyard tool. Equipped for versatility and control, the four burners (50,000 BTUs) can create four completely individual cooking zones, allowing you to cook entire meals and a variety of food at the same time. Equipped...

www.chargriller.com

 

[BobbyQ]

I'm really enjoying my flattop except for one thing. While the soft cover is a quality item, due to the nature of all griddles, the turned up edges cause the cover to sag and make contact with the griddle surface. When it rains a puddle collects there and some water either seeps through or splashes onto the griddle when it's removed. So, I went quick and dirty with a solid cover. A sheet of 1/4" B-C and a few pieces of scrap 1X4 screwed on to keep it from sliding. The soft cover still fits nicely. I gave it one coat of Spar Urethane. We'll see how it holds up.

 

[MidwestSmoker]

I'm really enjoying my flattop except for one thing. While the soft cover is a quality item, due to the nature of all griddles, the turned up edges cause the cover to sag and make contact with the griddle surface. When it rains a puddle collects there and some water either seeps through or splashes onto the griddle when it's removed. So, I went quick and dirty with a solid cover. A sheet of 1/4" B-C and a few pieces of scrap 1X4 screwed on to keep it from sliding. The soft cover still fits nicely. I gave it one coat of Spar Urethane. We'll see how it holds up.

No problem with my grills, but I had the same issue with my deck furniture which I keep covered. The chair backs rise above the table a little and I had the same problem of a puddle in the middle. Unlike you I did a lazy solution: an old tin in the middle of the table slightly tenting the cover!