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Odd that the 36" version has a 7 gauge steel griddle while the 28" has a 10 gauge griddle. I would have thought they would have the same thickness.
Steel Sheet Gauges ......... sheet get thicker as the gauge numbers get lower. (Counter intuitive)
The nominal thickness of 10 gauge is 0.134” while the nominal thickness of 7 gauge is 0.179”.
The larger 36” grill therefore has a cooking surface about 33% thicker.
This makes sense given the larger cooking surface and needing to minimize any heat associated distortion.

Old retired steel guy here.
 

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Sneet
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Discussion Starter #42 (Edited)

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Why so serious?
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If you have a cast iron skillet and a range or cook top of any source you have what's required to sear a steak. The rest is up to your preference. :eat:

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My issue is that I'm trying to get outside....tired of smoking up the house. It's also a pain that you can't cook 4 steaks at once in a typical cast iron pan.

I saw that tractor supply had the 36" model on sale for $199. Pretty tempted to try it out now.
 

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Why so serious?
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My issue is that I'm trying to get outside....tired of smoking up the house. It's also a pain that you can't cook 4 steaks at once in a typical cast iron pan.

I saw that tractor supply had the 36" model on sale for $199. Pretty tempted to try it out now.
You can use the pan outside on a propane or electric single burner, sear one steak at a time (2 min per steak tops), then finish however you like (smoker, grill, oven, etc).

All the best

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Anti-Federalist
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My issue is that I'm trying to get outside....tired of smoking up the house. It's also a pain that you can't cook 4 steaks at once in a typical cast iron pan.

I saw that tractor supply had the 36" model on sale for $199. Pretty tempted to try it out now.

That's a pretty good price.
 

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bene vivere
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Wife and I bought the 17 inch model. It is great for two people. We like to cook hash browns, eggs, bacon and flap jacks for breakfast and steaks for dinner. We season it with canola oil. It is easy to keep clean and small enough to take up to our cabin.
Keep it wiped down and oiled to prevent rust.
 
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Cheese?
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They are awesome. I like making burgers, wings, and a sort of stir fry that the family loves.



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I have the 36" model and converted it over to natural gas. Love that thing, haven't touched my Weber in months. For some ideas on what you can do with these flat top griddles, check out the Waltwins on Youtube. I make steaks, chicken, fish, shrimp... just about everything on there. Lately I have been throwing steaks in my smoker for a bit to get some smoke on them and then finishing them off on the Blackstone to get a nice, crispy sear on them.

Japanese Hibachi restaurant style cooking is great on these too!
 

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Sneet
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Discussion Starter #57
I'm going to try Smashburgers next. Bought all the ingredients today. Big Cat 305 on YT had a good recipe.
 

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Anti-Federalist
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I'm going to try Smashburgers next. Bought all the ingredients today. Big Cat 305 on YT had a good recipe.

Break up the raw meat so that it's a super loose ball, barely held together. The less compact it is the better.
 
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