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

 

[RickW]

or just get a griddlemaster custom insert for less

 

[CMTiger]

or just get a griddlemaster custom insert for less

Less than $100?

 

[BobbyQ]

Pulled the trigger on this. I'll report on performance soon.

 

[RayClem]

Most of the flattop grill gurus recommending getting a larger grill to provide more cooking space and allow multiple temperature regions. However, if you are primarily looking for a smaller unit for camping, picnicking, and tailgating, this might be ideal. It should also work well for reverse searing steaks cooked on the pellet grill.

 

[MidwestSmoker]

It is not small. Its 664 sq. in. cooking area is larger than that for the Traeger Flatrock. It is lower powered with only 2 burners, compared to 3 burners for the Flatrock, but that should be enough for most applications. I have a 3 burner Blackstone but I use it mostly on the lower settings as it gets extremely hot otherwise.

 

[BobbyQ]

Just finished assembling it. took all of an hour. Dang, that thing is heavy and much larger than I expected. It's sitting in my garage now as we are having another storm until Friday and I won't be able to season it until the weekend. The shipping oil is quite thick. It'll take lots of soap and water to scrub off.
BTW the deal is over. $279 now.

 

[RayClem]

It is not small. Its 664 sq. in. cooking area is larger than that for the Traeger Flatrock. It is lower powered with only 2 burners, compared to 3 burners for the Flatrock, but that should be enough for most applications. I have a 3 burner Blackstone but I use it mostly on the lower settings as it gets extremely hot otherwise.

I wonder if two burners is able to keep the surface of the griddle uniform in temperature. I know that all griddles have hot spots and cold spots. Usually, more burners means more uniform temperature across the plate. The Flatrock only has three control knobs, but the burner design places 6 gas tubes across the width of the grill due to the "U" shape of the burners rather than the straight bars used in many griddles. At the price of the Cuisinart, I doubt it comes with fancy burners.

 

[BobbyQ]

Two H-pattern burner assemblies Four tubes altogether. Well spaced.

 

[RayClem]

Two H-pattern burner assemblies Four tubes altogether. Well spaced.

That is much better than I suspected for the price point. I will be interested to see what the heat distribution is once you get it up and running.

 

[BobbyQ]

I'll gladly share my experience. Good or bad.

 

[BobbyQ]

Maybe cooking tomorrow but here are pics of the seasoning. I measured with my trusty Harbor Freight IR thermometer. The four hot spots are clearly visible with the outer two running mid 400's on the front & back edges and 500 in the center. The inner two ran mid 500's on the edges and 600 in the center. All with the two burners on high. I will say that the height is a little low. I'm around 5-10 so for anyone over 6 that may be a problem.

 

[BobbyQ]

It took about four tries to season it properly. Needs a lot more oil than the instructions would have you believe. You Tube to the rescue. Did two 1"+ NY steaks at 500-525 deg. The burners were set at half throttle. Done in under 10 minutes to 125-130 deg. Very satisfactory.

One thing I decided would be nice is a solid lid for it to keep the soft cover from sagging onto the cooking surface. But, at the price I can't complain. I'll try to figure something out.

 

[RayClem]

It took about four tries to season it properly. Needs a lot more oil than the instructions would have you believe. You Tube to the rescue. Did two 1"+ NY steaks at 500-525 deg. The burners were set at half throttle. Done in under 10 minutes to 125-130 deg. Very satisfactory.

Did you do the steaks entirely on the flattop grill?

I am cooking steaks this afternoon, but I plan to cook them to medium rare on my Ironwood to add some smoke flavor. Then I will transfer it to a Sous Vide bath at 135F to make it more tender. Just before dinner time I will remove it from Sous Vide and reverse sear it to provide a crust.

If cooked conventionally at high heat, my wife wants her steak well done, but I have convinced her that a slow-cooked steak is adequately cooked even if some pink is still showing in the center. With hot and fast cooking, the center only reaches the desired temperature briefly. That is not good enough for her. She grew up with a mother who overcooked both meats and vegetables, so it has taken me 50 years to eliminate those habits.

 

[BobbyQ]

Did you do the steaks entirely on the flattop grill?

I am cooking steaks this afternoon, but I plan to cook them to medium rare on my Ironwood to add some smoke flavor. Then I will transfer it to a Sous Vide bath at 135F to make it more tender. Just before dinner time I will remove it from Sous Vide and reverse sear it to provide a crust.

If cooked conventionally at high heat, my wife wants her steak well done, but I have convinced her that a slow-cooked steak is adequately cooked even if some pink is still showing in the center. With hot and fast cooking, the center only reaches the desired temperature briefly. That is not good enough for her. She grew up with a mother who overcooked both meats and vegetables, so it has taken me 50 years to eliminate those habits.

All on the flattop