PAN Grill-it

The PAN Grill-it is an amazing product. Grilling has never been more simple, versatile, or delicious. We've used the PAN Grill-it at home for breakfast (french toast), lunch (panini's), and dinner (hamburgers, steaks, fish, chicken, kabobs etc..) and have gotten excellent results each time. Tailgating is now easier than ever since we don't have to lug our grill around and clean up is a breeze. The biggest plus for our family is that it's chemical free, providing a much healthier alternative. We'll be using PAN Grill-it for years and years to come.

My family and I really enjoy grilling with this product. The pictures do no justice as to how high-tech this product and design really is. I know what I'm getting my friends and family for Christmas this year. Cast Iron Cookware made in the USA. Congratualations on a wonderful new cooking idea and product.

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After finding out I couldnt use my mini charcoal grill on my apartment balcony, I needed to find a way to grill inside.

I was cooking on my Lodge cast iron pan, and while looking for another cast iron grill pan, i stumbled across this.

It works pretty good, but is a tad hard to clean, and takes a while to heat up.

The seller threw in a free handle mitt and scrubber, which was very nice of them.

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Char-Griller 3001 Grillin' Pro 40,800-BTU Gas Grill

I've done plenty of research and seen many grills before picking the 'Char-Griller Pro 3001'. I think if you really want a solid grill that lasts forever, get a Weber. For me paying $700+ for a similar Weber isn't an option. You also should beware of the inexpensive stainless steel grills (anything under $400). Their not stainless, the metal is thin & flimsy and they start showing signs of rust in a matter of months. I even saw some demos with rust stains?? This shouldn't be a problem with the finish on the Char-Griller. Plus I noticed it ranked well in Consumer Reports. I picked mine up at Menards for $149.00 (on 06/26/09).

At times it was challenging to put together. The pictures and directions could've been more descriptive on which way things face when you put them together (ie: the legs). Plus the location of parts within the box. I had to find parts that I needed early in the installation that were wrapped up with things late in the installation?! Once you get it together it's pretty solid. It starts easily and heats up fast. For me in less than 5-10 min. on high the temperature gage was at 650 degrees (on a windy 70 degree day in Chicago). The grates are porcelain coated cast iron. That's a feature you want to look for in a grill. You'll see those on higher priced models. The grates have a side for 'Searing' and a side for 'Grilling'. They cleanup easily and give GREAT grill marks. Now mind you my last grill was a 12 year old 'Char-Broil' that was shot and I've only used this one twice. But from what I can tell (so far) unless you want to pay a ton for something better this is a great grill for the price.

Update: 07-27-09

It's still a great grill for the price. I have one thing I never liked and if you're coming from an older grill like me you should be aware of this. Older gas grills (5 or 10 years) had the burners right along the bottom of the grill base with a metal shield over the top. You then had 5 inches or so between the shield and the grilling grates. This would give you space for 'Lava Rock', 'Ceramic Brickets' and some wood chips if you choose. The rocks or bricks would catch grease and reduce flare ups. To keep the grill clean you change the rock out once a season or so. NONE OF THE NEW GRILLS (including the Char-Griller) are setup like this. They ALL have the burners and shields right below the grilling grates. And you have no room for anything below the burners. So you need to be sure to keep the bottom of the grill CLEAN and CLEAR of debris (drip trays too). As I stated before this grill heats fast and puts out a good flame. Well after cooking about 10 times or so I had some debris and an oily film on the bottom from cooking & basting things. Yep you guessed it, FIRE, FIRE! Luckily I caught it after just a couple minutes of cooking and shut it down and put everything out. I cleaned out the bottom turned it back on and it was fine. So be safe and keep it clean!

After lots of research settled on this grill and at under $200, nothing compares. After three months of use, looks and works like new. The cast iron construction leads to even heat, the burners work well, there are trays on both sides (one is a side burner with a flat cover), and it does a great job of grilling.

The drip TRAY is easy to reach (as opposed to a hole that a can hangs under) and the barrel construction also lends to the even heat of the grill.

The smoker attachment is a nice idea for those who want the flexibility and convenience of a gas grill with the option for smoke/charcoal; although I have not used it I think I will be purchasing the attachment before next Thanksgiving (nothing like a smoked turkey on the grill).

Cons: Assembly is a little bit of work and is best accomplished with two people. It is not something you want to do in a hurry and while not easy, it wasn't an overwhelming challenge either. In other words, yes, you have to do a little bit of thinking and it really helped to have another person to verify understanding and help to hold pieces. If you feel you are mechanically challenged, could be frustrating, but don't be scared away. Assembly time for two people who don't do much if any mechanical work, was about 90 leisurely minutes.

With so many nice-looking but cheaply made grills with cheap parts out there, the Char-Griller stands out with it's simple efficient design and comparatively heavy parts.

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If you are looking for a good gas grill and you are on a budget, then the $170 for this is probably a good buy. Frankly I don't see the need for $500, $800, $2000 grills that are mostly name buying or grill envy inducing. You buy a grill to cook food not to be backyard bling. If you one of those huge backyard million dollar mansion types, then your not reaidng this anyway and move on to you Weber's and such. For us down to earth people this will suffice.

I've read alot of reviews saying that the directions are utterly useless and hard to understand. I don't know if Char-griller re-wrote the directions or what but I didn't find them difficult to follow. Maybe if you are the type that only looks at the pictures to assemble things, you might have a little prblems, are they are all in grey scale and not color, but even the picies are marked with stickers saying things like, "this side faces inside" or "this is the long wired burner tube". Sometime you might even feel alittle insulted that they tell you the burned tube has a longer wire attached because its some 4 inches longer and VERY obvious. But the directions have words besides pictures and they are quite clear on what to do and what pieces you need. Plus the screws/bolts/washers are very nicely packaged with sizes printed on both sides of the pack.

I'm not mechanically inclined by anymeans, but save your wallet some heartache and put it together yourself. all you need is one phillips head screw driver (maybe a pliers for when you attach the warming grate). But other than that its simple to assemble, eventhough it took just over two hours doing it by myself. But even the directions tell you that you need two people. Well you don't. The hardest part is getting the cart legs to stay put when your attaching the all and connecting them.

There was only one piece that I had to bend slightly to make it fit and that was the front panel. There was alittle too much bend in the top of the piece but once I bent it down about 10 degrees it fit perfectly. As for the rest of the grill, everything lined up perfectly and went together without any naughty words needing to be uttered.

This grill heats up very quickly, but then again I've never had a gas grill before so maybe everyone does, but I can get the temp to 600+ in around 5 minutes.

The one thing that I noticed is that there seems to be quite a bit of manufacturing oil residue. And it is real sticky when you putting the top and bottom grill barrels on. The directions say to run it for 15 minutes with the ild closed to get rid of it, but there is still quite a bit left. Maybe I just got an oil happy factory cutter, but I won't speculate on that.

The surface area is quite large for the over all size of the grill. Most grills seem to be wide and shallow where as this is quite deep and could be an optical illusion, but nice size for my family of four.

I'll update with more comments when I get a few meals put on this.

Over all I am very happy with the grill and my decision to assemble it myself.

The three piece grate system seems to stay in place well enough and should present a problem. They are also porcelain coated cast iron and should hold the heat nicely and be easy enough to clean. Another cleaning feature I like is the easy to reach drip pan. some people have written that it doesn't drain well, but I can't comment on that yet, but will in an update post later. The nice sized pull out pan seems large enough to not have to worry about it overflowing except in the large of cookouts doing multiple full loads.

I was very suprised at the weight of this grill for the cost. This looks and feels like a heavy charcoal grill (probably since Char-griller is more known for that type of grill). I liked it better than the shiny, "polish me every weekend" looking cookers out there and it lends itself to being rather manly in appearance as apposed to a lot of the fairy foo-foo stuff out there. The box weighed around 90 pounds and assembled with the tank on it it still sits around the same weight, so I don't think anyone short of tornado ally dwellers need worry about it blowing over, even with a cover on it.

I would have liked to be able to have those lava rocks or similar things in the bottom of the grill to help against flare ups from the food juices but there doesn't seem to be alot of room to put stuff like that in there as the heat shields are within a few inches of the grates. I remember a friends older grill have lots of room and the burners/heat shields were under all the lava rocks and it looked nice and it helped with flare-ups quite a bit, but it seems all the grills are made like this now. Hmm. I wonder why.

One thing I'd like to see changed is the thin side tray. Not so much because it feels flimsy, because it feels solid enough to hold stuff, but when you move the grill, I'd like to see something alittle more robust to grab hold of to move this 90+ pounds around with.

In closing, if you want a gas grill, don't have alot of money, want a masculine look, buy this. remember its the quality of the cook that makes a good meal and not spending alot of money on asthestics.

Anyway, I'm off to the store to buy some grilling food so I can update this later.

Read Best Reviews of Char-Griller 3001 Grillin' Pro 40,800-BTU Gas Grill Here

If you pay $300 you are getting ripped off. It should only cost about $189. Look somewhere else.

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Originally bought from Lowes. Had no trouble assembly, but instructions were not good. Having assembled a few grills in the past sort of know how things went together. The grill cooked well and everything was easy to regulate etc. The sheet metal that formed the base was bent in one area but I made it work...this metal was very thin and it showed it when the full propane tank was put on it. The side burner almost useless; it seemed like the vertical distance between the burner and grate there was too much and even on high it was hard to get consistently hot enough. Had a lot of flare ups with this grill even with temp medium or below with burgers, etc(sometimes pretty serious ones,as in having to remove all food out of there as it was a raging inferno inside) and you have to pay VERY close attention to this. The grill is difficult to clean. the area under the burners is hard to get to and keep scraped out...the whole grill nearly burned up once because of a flame-up there, and the stuff doesn't drain out of there nearly as well as it should but will just pool there over time. After three years, the brackets holding the drip pan have rusted away and the brackets holding the flavorizing bars have rusted away and the flavorizers themselves are rusting away. this grill kept covered the entire time. the burners themselves have held up but look like they could be replaced easily by the standard tube burner replacement seen for 15 bucks or so at wally or HD. sadly, going to have to toss the grill because of the rust. It was covered, but I do live in a humid climate. no serious complaint, i did not pay much for this and did not expect to get very many years out of it. This grill lasted for 3 years under a stored covered patio, but wheeled outside to cook, but has to be retired due to severe rust....the flavorizers now just sit on the burners themselves(now making grill unusable) due to the brackets that once held them about an inch over the burners are gone from rust and the drip pan fell off due to rusting brackets too. I have considered drilling holes and putting in some stainless or brass nuts and bolts etc to try to serve as holders, but nah, the difficulty cleaning and maintaining under the burners and the serious flame-up problems I've had cooking burgers on this have made me tired of fooling with it and now am looking elsewhere. I will not buy another one.

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Grill Zone 43037 BBQ Grill Brush, 8-Inch

This is the perfect size for cleaning my pizza stone, which is why I ordered it. I wanted both the stiff metal bristles and the flat scraper to get off all of those burned-on particles, and this fit the bill!

Decent brush -good solid build, but a bit short. I would like to have a longer handle for a large BBQ.

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Maybe this is my own fault for not paying attention to the description, but this grill brush is TINY! Besides that, it's fine. Exactly as described, just much smaller that I thought it would be.

Read Best Reviews of Grill Zone 43037 BBQ Grill Brush, 8-Inch Here

Weber 2820 Smokey Mountain Cooker/Smoker

The Weber Smokey Mountain (WSM) is really the king of the bullet smokers. You may be tempted to go with a cheaper Brinkmann model, and if your budget just can't afford the WSM, then you can do some prefectly acceptible bbq on the brinkmann.

But if you can afford the extra for the WSM, you will get much better temperature control, and getting good temperature control means you can keep a good consistent low temeperature for doing some truly outstanding smoke cooking.

I am by no means an expert on the subject, only having used my WSM about 10 times. Even so, I have been getting results better than any ribs I have tasted at any restaurant (with the exception of real honest to goodness BBQ joints that cook over hardwood for 12 hours plus...). You can tell real barbecue because it has a pink smoke ring in the meat, which I always get when I use the WSM.

You will want to check on the net for the virtual WSM web page, it has a lot of information, and I found the info there a lot more useful than the methods recommended in the owner's manual.

This cooker is not for the impatient who want instant results, your first few times using it may be frustrating until you learn to control where the temperature is going, not where it is right now. But stick with it and you will start to make some truly great bbq. And understand that you are going to be cooking low and slow, which means it is going to take 4, 5, 6 hours or more to do ribs, but once you get the hang of it, they will be some of the best ribs you have tasted.

More than a fair number of barbecue champions use the WSM get results as good as if not better than those guys using the $1000 plus offset pits. The WSM is a great value and the perfect starter "pit" for someone thinking about getting into serious barbecue.

(You can do yourself a favor by using hickory wood chunks as part of the fuel, and real lump charcoal, not briquettes. Briquettes are nice and all, but they are filled with clay and other impurities, really if you are going to the trouble of using charcoal instead of gas, go with real charcoal if you can find it)

If you're in the market for your first barbecue cooker, or if you currently own an inexpensive cooker that's frustrating and difficult to use, consider purchasing the Weber Smokey Mountain Cooker (WSM).

At home in the backyard and on the barbecue competition circuit, the WSM is not the cheapest cooker on the market today, but it's quality and ease of use make it an excellent value. It benefits from the same quality construction, materials, and customer service as all Weber products, and it's superior design makes it very easy to use.

One of the keys to success in creating great barbecue is being able to control the temperature of your cooker. This is critical when cooking "low and slow" barbecue for 10 to 12 hours or longer, for example when making beef brisket or pork shoulder. This is where the WSM really shines! Unlike other cookers, you don't have to babysit the WSM to maintain a low, consistent cooking temperature. A good airtight design and a series of adjustable air vents make precise temperature control and adjustment extremely simple. You control the cooker, it doesn't control you!

Two cooking grates provide the capacity to cook up to 8 slabs of ribs, or two whole briskets, or even six whole chickens! A water pan provides a moist cooking environment for your meats, while directing heat up and around your meat for indirect cooking. A generous charcoal chamber holds many hours of fuel, as well as your favorite smoke wood chunks--like oak, hickory, apple, and cherry--to create that great smoked barbecue flavor.

Assembly is fast and easy, taking only a few minutes with a screwdriver and an adjustable wrench. The WSM also comes with an owner's manual, a premium vinyl cover, and a 10 year limited warranty.

The WSM is a fantastic product that will provide you and your family and friends with years of great barbecue. The quality will be remembered long after the price is forgotten!

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I have only owned a couple smokers in my life, and after purchasing this one I don't plan on owning anything else. The Weber Smokey Mountain Cooker (WSM) is a simple, yet incredibly effective water smoker.

The WSM has two cooking sections which allows you to smoke a good amount of food (such as a whole turkey and a whole ham simultaneously). The 18 1/2 inch grates allow plenty of food, but you might have to get a little tricky if you want to smoke something like 8 racks of ribs. This can be done if you roll the ribs up and use a skewer to hold them in place. If you aren't trying to entertain large parties, then this is the perfect family smoker.

The WSM is coated with porcelain enamel, much like the One-Touch kettle grills. The grates are triple-nickel-plated. The WSM is very sturdy. The material is nice and hefty, you don't get the sense that this smoker was cheaply made. One of the only issues I have with this smoker is the access door. Instead of being hinged it comes completely off the smoker. It can take a little bit of figiting to get it to attach to the smoker, but this is an extremely small issue.

The reason people love this smoker is because with a single batch of charcoal you can smoke for an incredibly long time. If you use the minion method then you can smoke for up to 18-20 hours without adding anymore charcoal! For those who aren't aware, the minion method is where you fill the charcoal ring with unlit charcoal, light about 10-15 briquettes and place them on top of the unlit charcoal. Please don't use the minion method with pre-soaked coals. My first smoke was a brisket and for the first 5 hours it stayed exactly at 245 degrees without any adjustments! I thought my thermometer was broken... it wasn't this smoker is incredibly efficient. Another example is the second time I smoked with this. I smoked a 10 lb brisket, started at midnight. It finished 5:00 PM the following day. That's 17 hours right there. I roused the coals a bit and was able to smoke some stuffed jalapenos for another 2 hours. That's 19 hours on a single batch of charcoal! I am very impressed. I have a Brinkman smoker and when I used that smoker I would get about 2 hours of burn time. The WSM is just so much more efficient and has MUCH better air control.

Here are a couple of tips if you plan on buying a WSM (and you should!).

Get a decent enough thermometer, such as a candy thermometer so you can check your temperature at the lid. This will become instrumental in your cooking.

Unfortunately the WSM has a small water pan. What you should do is buy a replacement Brinkmann Smoke N Grill charcoal pan (don't get the water pan, make sure you get the charcoal pan). You can buy one directly from Brinkmann for about $13.00. If you look hard enough you can find them online for around $5.00 $10.00. The Brinkmann charcoal pan fits perfectly inside the WSM as a water pan (some say it fits even better!). It also holds more then double the amount of water then the standard WSM water pan. This allows you about 7-8 hours of cooking before needing to refill the pan, which is much better then the 2-3 you get with the standard water pan. Once your temps stabilize you can easily do overnight cooks and also get some shut-eye!

To conclude I would like to say that if you are even thinking about getting a vertical water smoker then stop looking right now. This smoker is near perfect in every single way. With a few tiny modifications you can own one of the best smokers in the world at this price!

Read Best Reviews of Weber 2820 Smokey Mountain Cooker/Smoker Here

This smoker is becoming the standard of the industry for bullet type smokers. Many competetion bbq teams are winning contests using this simple unit. The cooker has the ability to run for over 12 hours on a single loading of briquets. Makes long cooks of brisket or butts quite easy.

I have had one of these units now for some time and just ordered another. I plan on getting two more for competetion. Most serious q'ers will want to mount a termometer on the lid, and possibly replace the stock waterpan with a larger one if you plan on cooking overnight. Have done brisket, butts, ribs and tri-tip and all came out great with little fuss. We own a large

mobile cooker for large parties but for small Qing this thing works great.

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Approximately 18 years ago I bought a Weber Smokey Mountain smoker and my outdoor cooking experience took a definite turn for the better. I have smoke cook as much as 1 beef brisket, 1 ham and 1 turkey at the same time and all turned out to restaurant perfection. Nothing has ever turned out bad and the comments from people who have eaten the food has always been great, even behind my back. After 18 years when I clean the cooker with oven cleaner it looks like new. I have only replaced the top grill one time and that is a good record considering how many times it has been used. Finding Weber items have not been a problem but I have had trouble finding a Weber cover for it as not many retailers stock them. I have not been able to find them even at this site. But that is a minor inconvience compared to the joy the cooker has brought to me and my family.

Bayes Premium Stainless Steel BBQ Cleaner/Protectant, 16-Ounce Bottles (Pack of 6)

If you are looking to use this to clean your outdoor stainless, forget it.

It is simply another oil base product that leaves a glossy film/ protector over the metal.

It does not clean, unless you just need it to remove dust.

In any case, it is grossly overpriced for what it does.

My husband bought to clean our BBQ grill. It works great and he would recommend it to any one else.

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Pros:It makes Stainless Steel BBQ grill outer cover look nice and shiny for sometime. It does not look like a strong chemical cleaner and little bit oily.

Cons: I do not think it will clean the Stainless Steel cooking area. You may have to use a grill cleaner for that.

Price little bit on high side

Read Best Reviews of Bayes Premium Stainless Steel BBQ Cleaner/Protectant, 16-Ounce Bottles (Pack of 6) Here

Michigan Industrial Tools MIT Tool Long Handle Wire Brush with Scraper

Good wire brush, decent build. Four stars b/c the wire could be a little more dense. The scraper could be more robust; it works, but buy this for the brush not the scraper.

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Porcelain Coated Steel Wire Cooking Grid

The second time I have reconstructed this 8 year old Costco grill. Fortunate it is stainless and therefore somewhat timeless

My grill is an old Charbroil Professional all stainless model. Like eight to ten years old. The greats on mine were literally rusting through and flakes of rust would stick to my food (if I was not careful about placement). I debated getting a new grill, but after looking at the quality of new grills and the cost of a similar model, I opted to do some repairing/replacing.

I cleaned everything out according to the manual and replaced the rusted grates with these new ones and it's like I have a new grill. I managed to snag a set of refurbed ones (I am guessing they were a return as there are no blemishes or signs of use) for less then fifty dollars.

Great buy.

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These were just what I needed to make my grill like new again. Shipped quickly and accurately. They were a perfect fit

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Came in great condition and very timely. Porcelain coated and very well constructed. A great replacement for my old grill grate. Would definitely buy this item again.

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Camp Chef Professional Steel Griddle

This griddle is heavy 3/16" steel. It functions much like a good carbon steel fry pan, such as an expensive De Buyer professional skillet FANTASTIC cooking properties and easy care. Ignore the 3-star reviewer who says the griddle needs cleaning with soap and water apparently they do not understand how a steel griddle works. It rarely needs any cleaning, but when it does just heat some hot water on it (or pour hot water) and scrub gently with a brush or scotch brite gentle "blue" pad (no soap please, or you may ruin the non-stick properties and thus require re-seasoning of the surface). Steel wool or more aggressive pads will remove the seasoning. Scrape off any stuck on bits with a steel spatula no worries regarding scratching, another great feature! I keep a blue scotch brite in my griddle bag with all soap removed from it. Between uses you will want to clean any potentially rancid oil off of the surface using the same technique.

I took this camping recently and right out of the box it functioned flawlessy. It comes pre-seasoned, but to make sure I had no sticking on the first use I just heated up some oil, let the griddle cool, wiped it off with a folded paper towel, then reheated it (this step was probably not even necessary out of the box it probably would work fine). I then cooked typical breakfast fare (pancakes and fried eggs) completely non-stick. I also like to keep a spray can of high-heat canola oil nearby if I am worried about sticking just spray a tiny amount of the high heat canola oil and wipe it over the griddle with a paper towel, leaving just a tiny layer of oil on the surface (just like you would with pancakes).

Great for making toast or grilled sandwiches when camping. Also works wonderfully as a "wok" for a stir fry. And of course for typical burgers, bacon, etc. it is great. Seriously a steel griddle is the most useful cooking device known to man. You may even want to use it on your gas range at home.

On a camp chef stove the front of the griddle stays much less hot so you have a low heat zone which is very useful. On the larger size griddles (SG90 or SG100), if you have one burner going only you can use the other side for a huge warmer to keep items warm until all the food is cooked.

The steel "flame tamer" made by camp chef should also be purchased to help evenly distribute the heat from a camp chef stove.

Useful accessories to take along:

Laser thermometer to check the surface temp on the griddle. With experience you can hold your hand over it and count.

Small bubble level to help level the griddle when camping.

Bag to carry the griddle and keep it clean for storage (camp chef makes one).

High heat canola spray can for seasoning and storage (camp chef recommends Crisco but high heat canola in a spray can is much easier to apply). Butter typically has salt so should not be used for storage.

Flame Tamer mentioned above.

Scotch brite blue scrubber mentioned above (with all soap rinsed out). I prefer the blue scotch brite to a stiff brush.

Large steel turner 8x3 (spatula) with offset handle, the kind they sell at restaurant supply stores, and perhaps another similar but smaller size 2x4 steel spatula. You'll be amazed how great if feels to use a large steel spatula. Don't even think about using those horrid plastic spatulas with this steel griddle it would be sort of like buying a Ferrari and then never taking it over 25 mph.

If there are any CON's it would be the thermal mass. It takes a little more time to heat up and cool down (and more energy which might bother some greenies). But the thermal mass is what gives it nice cooking properties, so this is not really a con. Inexperienced users will turn up the heat too much only to find a few minutes later that the griddle is too hot, then get impatient and turn it down too much, and in a few minutes it is too cold, etc. Related to thermal mass is the weight issue the griddle is heavy and the ladies will probably want the guys to set it up and tote it around.

Another potential con is that it might have been 1/4" steel, to resist warping. Commercial griddles I believe are made in 1/4". But there are trade off's with the increased weight and thermal mass. If you are careful with it I don't think you will have any issue with warping. I have had none so far.

I own both the SG30 and the SG90, which are identical except for size (one burner and two burner, respectively).

I predict you won't regret buying this griddle. The only folks who won't like it IMO are those misinformed people who think cookware should be "shiny" and "clean". BTW, a bit of info for the shiny and clean faction only heat sterilizes a cooking surface, not soap. And, as is well known in wok cookery, the seasoning adds "wok hey" and improves flavor.

Super-heavy construction, and preseasoned to boot. This is as close to a commercial griddle surface as you'll ever take outdoors camping.

Did I mention heavy? It's 29 freaking pounds! Gobs of thermal mass...I took it out to a big picnic of foodies, and we ran a bacon tasting (15-20 pounds of multiple bacon brands, cooked under cast-iron bacon presses) with superb results.

Not mentioned in the product description: the grease gutter incorporates a drain hole, and the product includes a wire cage to hang a steel can from as a grease catch. Nice.

Buy Camp Chef Professional Steel Griddle Now

This griddle is heavy 3/16" steel. It functions much like a good carbon steel fry pan, such as an expensive De Buyer professional skillet FANTASTIC cooking properties and easy care. Ignore the 3-star reviewer who says the griddle needs cleaning with soap and water apparently they do not understand how a steel griddle works. It rarely needs any cleaning, but when it does just heat some hot water on it (or pour hot water) and scrub gently with a brush or scotch brite gentle "blue" pad (no soap please, or you may ruin the non-stick properties and thus require re-seasoning of the surface). Steel wool or more aggressive pads will remove the seasoning. Scrape off any stuck on bits with a steel spatula no worries regarding scratching, another great feature! I keep a blue scotch brite in my griddle bag with all soap removed from it. Between uses you will want to clean any potentially rancid oil off of the surface using the same technique.

I took this camping recently and right out of the box it functioned flawlessy. It comes pre-seasoned, but to make sure I had no sticking on the first use I just heated up some oil, let the griddle cool, wiped it off with a folded paper towel, then reheated it (this step was probably not even necessary out of the box it probably would work fine). I then cooked typical breakfast fare (pancakes and fried eggs) completely non-stick. I also like to keep a spray can of high-heat canola oil nearby if I am worried about sticking just spray a tiny amount of the high heat canola oil and wipe it over the griddle with a paper towel, leaving just a tiny layer of oil on the surface (just like you would with pancakes).

Great for making toast or grilled sandwiches when camping. Also works wonderfully as a "wok" for a stir fry. And of course for typical burgers, bacon, etc. it is great. Seriously a steel griddle is the most useful cooking device known to man. You may even want to use it on your gas range at home.

On a camp chef stove the front of the griddle stays much less hot so you have a low heat zone which is very useful, or if you have one burner going only you can use the other side for a huge warmer.

The steel "flame tamer" made by camp chef should also be purchased to help evenly distribute the heat from a camp chef stove.

Useful accessories to take along:

Laser thermometer to check the surface temp on the griddle. With experience you can hold your hand over it and count.

Small bubble level to help level the griddle when camping.

Bag to carry the griddle and keep it clean for storage (camp chef makes one).

High heat canola spray can for seasoning and storage (camp chef recommends Crisco but high heat canola in a spray can is much easier to apply). Butter typically has salt so should not be used for storage.

Flame Tamer mentioned above.

Scotch brite blue scrubber mentioned above (with all soap rinsed out). I prefer the blue scotch brite to a stiff brush.

Large steel turner 8x3 (spatula) with offset handle, the kind they sell at restaurant supply stores, and perhaps another similar but smaller size 2x4 steel spatula. You'll be amazed how great if feels to use a large steel spatula. Don't even think about using those horrid plastic spatulas with this steel griddle it would be sort of like buying a Ferrari and then never taking it over 25 mph.

If there are any CON's it would be the thermal mass. It takes a little more time to heat up and cool down (and more energy which might bother some greenies). But the thermal mass is what gives it nice cooking properties, so this is not really a con. Inexperienced users will turn up the heat too much only to find a few minutes later that the griddle is too hot, then get impatient and turn it down too much, and in a few minutes it is too cold, etc. Related to thermal mass is the weight issue the griddle is heavy and the ladies will probably want the guys to set it up and tote it around.

Another potential con is that it might have been 1/4" steel, to resist warping. Commercial griddles I believe are made in 1/4". But there are trade off's with the increased weight and thermal mass. If you are careful with it I don't think you will have any issue with warping. I have had none so far.

I own both the SG30 and the SG90, which are identical except for size.

I predict you won't regret buying this griddle. The only folks who won't like it IMO are those misinformed people who think cookware should be "shiny" and "clean". BTW, a bit of info for the shiny and clean faction only heat sterilizes a cooking surface, not soap. And, as is well known in wok cookery, the seasoning adds "wok hey" and improves flavor.

Read Best Reviews of Camp Chef Professional Steel Griddle Here

Don't drop this one on your foot it's heavy. Great quality, for sure. It does food perfectly and has a perfectly even heat across its surface. I did pancakes, eggs, and bacon on it this morning and the family raved about how good it was. Cleanup was a breeze Just get it hot, pour some water on it, and scrape the stuff off with a spatula. Don't hesitate to buy this thing if you have a Camp Chef stove.

Want Camp Chef Professional Steel Griddle Discount?

Heavy and thick steel. Works great on the campchef stove. Not necessary to use much heat to keep the griddle hot for cooking bacon, pancakes or eggs. With a three burner stove I can have one side turned off to keep items warm while cooking food on the hot side. No need to have warming plates. We carry it in our motorhome for outdoor cooking for all the other friends that come on our weekend camping trips. I am able to cook the bacon first then move it to the side and keep warm while cooking, eggs, french toast and pancakes all at the same time for 8 people.