Weber Kettle Club Forums
Grill Talk => Weber Grill Forum (Grills, Accessories) => Topic started by: Drenno on April 12, 2020, 12:21:57 AM
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Hi everyone,
I just missed out on an alloy? weber hotplate.
But I’ve noticed there’s a few different types and was wondering what the best griddle or hotplate is? Would love a full size cast iron 22” one but i can’t find one anywhere so would love to hear some reviews about some of the others. Can be weber branded or otherwise
Thanks everyone,
Matt
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Hunsaker makes a good one. You can also get a Lodge pizza pan/griddle if you want something smaller than can work inside or on an 18.
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Love my hunsaker griddle!
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If you get lucky, like I did, I recommend a Manturion Griddle.
I found one used, but they can be ordered, I believe, from the Weber site out of South Africa.
They can also be used on an 18" kettle.
(http://pics.weberkettleclub.com/images/2017/08/31/IMG_8309.jpg)
(http://pics.weberkettleclub.com/images/2017/08/29/IMG_8313.jpg)
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Thanks! I like the price of the hunsaker, I just wish it had handles like the manturion
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You could drill some holes into the steel & add some handles.
I got one of the steel plates from a Pizza Kettle that someone else used as a griddle before. Thinking of adding handles myself.
Thanks! I like the price of the hunsaker, I just wish it had handles like the manturion
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This one looks nice.
http://theburnshopwf.com/product/the-griddle-grate-solid/?attribute_grill-size=22%22+Weber+%2821.5%22+Grate%29#iLightbox%5B%5D/0
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I stumbled across this cowboy wok for $38 (I didn't look at shipping cost though) & initially thought it was flat, but there is a 3" depth to it, so it is like a very shallow wok. In one of the reviews, someone mentions it worked out good using it on a 22 with the handles on the rims. Might be interesting for some things.
https://www.agrisupply.com/bbq-disc-blade-discada/p/85077/?sid=asf10&eid=Easf10&zmam=77232640&zmas=1&zmac=1&zmap=85077&eid=gl020116&sid=google&gclid=EAIaIQobChMI5PbDw5rj6AIV1JFbCh0plA2aEAkYDSABEgKw1PD_BwE
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Hi Matt, I have the Manturion griddle and small Aluminium and cast iron that for the GA. Get the GBS grill and then the centre small griddle for it as I won one on this page and it is the unreal as you can pull it out whenever and serve at the table within seconds.
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Mine came from a place that I had custom made with a removable Center sear grate. The Burn Shop ! My 1st thing I ever bought for any one of my Kettle three or four years ago
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Thanks for all the responses! Potsie, the wok seems like a good cheap idea but the downside might be that woks are usually really thin and probably aren't too suited to cooking burger patties on etc because of the heat loss.
I definitely think I'll wait for a few months and see if I can score myself a manturion (just because I like the way it sits on the kettle) and because theyre a full size griddle, otherwise if I can't find one I'll look at getting a hunsaker
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I couldn't find it on the Weber South Africa site, but I did find this:
http://www.braaishop.com/shop/weber-manturion-braai-griddle/
Current exchange rate puts it around $80.USD. There's a chance that shipping costs could be hefty... unless you're kinda in the neighborhood.
MacEggs, since you have one; can the enamel surface develop a seasoning, or does it have to be well oiled every time?
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can the enamel surface develop a seasoning, or does it have to be well oiled every time?
@Huh?? , it does not really develop any seasoning.
I generally give it a cleaning once it has cooled down, but I don't get too thorough.
I have done mostly breakfasts on it and I start with bacon around the perimeter.
Then the grease slowly covers the surface.
I would definitely recommend using oil or something if you wanted to start out sautéing onions, and then progressing from there.
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can the enamel surface develop a seasoning, or does it have to be well oiled every time?
@Huh?? , it does not really develop any seasoning.
I generally give it a cleaning once it has cooled down, but I don't get too thorough.
I have done mostly breakfasts on it and I start with bacon around the perimeter.
Then the grease slowly covers the surface.
I would definitely recommend using oil or something if you wanted to start out sautéing onions, and then progressing from there.
.
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BACON!
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Sorry
Was too lazy to find the original picture
Anyway, things tend to stick on the Manturion griddle, so yes, oiling before cooking may help.
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Thanks for all the responses! Potsie, the wok seems like a good cheap idea but the downside might be that woks are usually really thin and probably aren't too suited to cooking burger patties on etc because of the heat loss.
They’re more commonly known as “discadas” or old steel disc blades that have been turned into a cooking surface. I wouldn’t worry about heat loss with them...especially if you’re cook burgers (because you’re searing). The bigger issue is that it’s not flat (but I’ll bet you can cook some burgers on one). If you want a wok though...it’s a great option and they come in a bunch of sizes.
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Thanks for all the responses! Potsie, the wok seems like a good cheap idea but the downside might be that woks are usually really thin and probably aren't too suited to cooking burger patties on etc because of the heat loss.
I definitely think I'll wait for a few months and see if I can score myself a manturion (just because I like the way it sits on the kettle) and because theyre a full size griddle, otherwise if I can't find one I'll look at getting a hunsaker
I’ve got the manturion from SA and wouldn’t recommend it. It is thin, as thin as any wok I’ve seen, and porcelain coated. The size and the rim are nice. Not very nonstick. Thermally it is prone to hot or cool spots. It does not behave like a thick piece of steel or cast iron.
This skillet might be nice
Bayou Classic 7438 20-Inch Cast-Iron Skillet https://www.amazon.com/dp/B00062WTS8/ref=cm_sw_r_cp_tai_9J-LEb2XAAADY
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Thanks for all the responses guys. I’ll check out some of the links you all posted in more detail tomorrow and go from there. I’m in no big rush to buy anything so I’ll try and find something that’s cast and relatively thick
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I just received a discada from Southwest Disk ... they have a variety of sizes & styles, high quality product.
https://www.southwestdisk.com/ (https://www.southwestdisk.com/)
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@tgreg What size disk did you get? I've been looking at their discadas for a few days. Are you able to use it on your kettle with no mods?
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@tgreg What size disk did you get? I've been looking at their discadas for a few days. Are you able to use it on your kettle with no mods?
so first off I have a 26" weber kettle - so I got the 24" Pecos discada with the horseshoe handles which sit on the edge of the kettle nicely with a bit of a gap all the way around. No mods. The thing gets crazy hot in the middle ... still learning how to use the sides vs the middle most effectively