What's cooking on your FlatRock or Griddle today? 🥞🥓🍔

[RayClem]

For those of you who have not yet purchased a flat top griddle, you might be interested in the video recently published by the Flat Top King. He compares the pros and cons of the Blackstone, Weber, and Traeger Flatrock griddles. There is no perfect griddle for everyone.

 

[CMTiger]

From the video I would pick the Weber or Traeger depending on the money you were looking to spend

 

[RayClem]

From the video I would pick the Weber or Traeger depending on the money you were looking to spend

I purchased the CharGriler Flat Iron Premium grill. While it might not be quite as good as the Weber and Traeger, it provides more uniform surface temperatures than the Blackstone. The Flat Iron was half the price of the Traeger, so that might be a determining factor for some.

 

[MidwestSmoker]

I believe that the uniform heating of the Traeger and Weber griddles is a real innovation and provides real value. I believe all major griddle manufacturers will be implementing this in the future.

 

[RayClem]

I believe that the uniform heating of the Traeger and Weber griddles is a real innovation and provides real value. I believe all major griddle manufacturers will be implementing this in the future.

Hopefully, that will be the case. I do not know why the Blackstone is so bad about temperature uniformity. Every review I have ever seen has shown a hot spot in the middle with the front, back and sides being significantly cooler. With Blackstone, you never even get hot enough along the edges to properly season the top.

My Flat Iron griddle is a little cooler along the front edge, which is good since that is where I am standing. However, the rest of the griddle surface is fairly uniform. I do not have an issue with seasoning the griddle surface, either. It is seasoned properly.

 

[JPSBBQ]

hmmm.

 

[RayClem]

hmmm.

The video shows one of the less expensive CharGriller Flat Iron griddles. The guy used olive oil which has a relatively low smoke point. His griddle is showing a hot spot near on the left center of the griddle.

I have the Premium Flat Iron griddle. I applied five coats of seasoning using both a combination wax/oil product for some coats and peanut oil for others. My griddle has a relatively uniform black color edge to edge and front to back with the exception of the very front edge which runs cooler than the rest.

 

[JPSBBQ]

The video shows one of the less expensive CharGriller Flat Iron griddles. The guy used olive oil which has a relatively low smoke point. His griddle is showing a hot spot near on the left center of the griddle.

I have the Premium Flat Iron griddle. I applied five coats of seasoning using both a combination wax/oil product for some coats and peanut oil for others. My griddle has a relatively uniform black color edge to edge and front to back with the exception of the very front edge which runs cooler than the rest.

Yep, $50 less and no cabinet. Basically the same unit though, minus some gingerbread.

I will agree the guy has no idea how to properly season his griddle. Very similar performance as a Blackstone though.

 

[Shedd]

On the “Blackstone” last night. I really don’t understand all the hope and gripe of griddle’s, in all the years and I can’t even come up with a number of times I’ve cooked on it it’s always done great. I’ve been around many griddle’s and they all COOK the same. Just like any other appliance, grill or smoker you have to find what works best for you. Other than keeping them clean and seasoned and unless you have to rely on the couple of inches around the edges to be critical for cooking, they cook the same.

 

[RayClem]

On the “Blackstone” last night. I really don’t understand all the hope and gripe of griddle’s, in all the years and I can’t even come up with a number of times I’ve cooked on it it’s always done great. I’ve been around many griddle’s and they all COOK the same. Just like any other appliance, grill or smoker you have to find what works best for you. Other than keeping them clean and seasoned and unless you have to rely on the couple of inches around the edges to be critical for cooking, they cook the same.

Yeah, just like the Traeger thermometers being out of calibration. After you cook on them a few times, you figure out where to set the controller to get the temperature you need.

On a griddle, what can be problematic is having the griddle surface too hot even when the burners are turned down to low.

Having a uniform temperature across the entire surface of the griddle is not necessarily a good thing. Sometimes you need to move the cook off a hot area to an area that is less hot. I even keep a cookie rack on one corner of my griddle so I can get the cook off the heat when needed. Thus, having cooler areas near the edges is not always a bad thing. Once you get to know how your griddle functions, you should be able to nail the cook every time.

 

[CMTiger]

Yeah, just like the Traeger thermometers being out of calibration. After you cook on them a few times, you figure out where to set the controller to get the temperature you need.

On a griddle, what can be problematic is having the griddle surface too hot even when the burners are turned down to low.

Having a uniform temperature across the entire surface of the griddle is not necessarily a good thing. Sometimes you need to move the cook off a hot area to an area that is less hot. I even keep a cookie rack on one corner of my griddle so I can get the cook off the heat when needed. Thus, having cooler areas near the edges is not always a bad thing. Once you get to know how your griddle functions, you should be able to nail the cook every time.

If you wanted to have a cooler griddle area for a cook wouldn’t it be better to just be able to turn one of the burners down or off as opposed to that just being the norm you’re forced to compensate for?

 

[CMTiger]

Quick question on griddles. My grilling space currently isn’t covered, but my Genesis and Pro575 have the manufactures cover on them and the weather has never been an issue. Could I expect the same out of a griddle or would this potentially be more problematic?

 

[RayClem]

If you wanted to have a cooler griddle area for a cook wouldn’t it be better to just be able to turn one of the burners down or off as opposed to that just being the norm you’re forced to compensate for?

The only areas that are significantly cooker on my Flat Iron are the far back corners and a few inches along the front edge. That is not enough to be a concern. I specifically did not purchase a Blackstone because of the hot spot in the center of the griddle.

I purchase a 36" griddle although I am only cooking for two people. That gives me available space for temperature zones.

 

[RayClem]

Quick question on griddles. My grilling space currently isn’t covered, but my Genesis and Pro575 have the manufactures cover on them and the weather has never been an issue. Could I expect the same out of a griddle or would this potentially be more problematic?

If you just cover the griddle with a cloth cover, you are likely to have an issue with the cover sagging and collecting water. With a steel griddle top, you do not want any water accumulating as any leaks can cause rust. Since the Traeger has a rounded top, you do not have an issue with water accumulation, so a cloth cover is fine.

Measure the exact size of your griddle surface and purchase a metal cover that will fit. It does not have to be made by the same company that made your griddle. There are plenty of 3rd party options. If you are handy, you could build a top from a sheet of plywood, but just made sure the griddle is cool before installing the cover.

 

[Shedd]

The only areas that are significantly cooker on my Flat Iron are the far back corners and a few inches along the front edge. That is not enough to be a concern. I specifically did not purchase a Blackstone because of the hot spot in the center of the griddle.

I purchase a 36" griddle although I am only cooking for two people. That gives me available space for temperature zones.

I haven’t experienced a “hot spot” on my Blackstone that’s any different than any cast iron griddle. Cast iron has great heat retention capabilities and will be hotter at each burner, it’s common sense. Unlike a stainless steel griddle they don’t cool down very fast. Many people don’t realize that if you’re cooking something like eggs that doesn’t need to be cooked hot, they need to be cooked first then the pancakes then the meats. I’ve read many complaints/reviews about this same scenario, it’s common sense! It’s also common sense that the areas that the burners don’t make contact will be cooler, this being the back corners and across the front. It doesn’t make a difference who makes the griddle, they all will be very similar. With manufacturers and retailers paying people to mention their products in “Tic Tok” and “You Tube” you cannot trust the reviews and comments. We’ve purchased and returned several mattresses over the past 18 months because of this same thing.