Mojoe Griddle Discussion

[Camadile]

Hi Folks!  My name is Cam Stone and I have started this thread to respectfully request your input, opinions and comments about a new product: "The Mojoe Griddle".   The Mojoe Griddle was designed specifically for use on Weber 22.5" and smaller Kettles as well as other high output heat sources including propane stove burners and the campfire. 

The Mojoe is basically a 24" disk made from 1/4" thick hot-rolled steel plate.  It has three 1" high mounting ribs welded to the bottom of the griddle that allow it to snap on the rim of the Weber and leave an air gap around the entire rim so that heat and air can flow freely.  There are also two removable carrying handles included that allow you to easily place and remove the griddle on or off of the heat source.

The Mojoe provides over three square feet of restaurant quality cooking surface and the performance and no-stick qualities of this griddle are amazing.

Please post up any thoughts, comments or ideas you may have, good or bad about this product!  They will all be greatly appreciated!

Here is the Website:  www.mojoegriddle.com

Here is a sample video of me using the Mojoe on a Weber 22.5 to make some killer tacos: http://youtu.be/APQb8D_b-GY

Thanks for your input!

Cam

Forum Moderator(s):  If this thread is in appropriate, please remove it!

[Mark Schnell]

Cam, I watched your video and think this is a great product. What I'd use it for is to make Mongolian BBQ type dishes. Since you're asking for comments, my only ding is that I don't think I could swing the $195 price tag. I know it costs you money to make it and I'm not against people making a profit at all. That would just scare me away. I would love one though, I think it would be a versatile tool for a Weber kettle.

[Camadile]

Thanks your for your comment and taking the time to check it out!

Yes, the price is definitely a tough nut for many people.  The Mojoe Griddle is made right here in Southern California with high quality domestic steel and there is 35 pounds of steel in this product!.  I would love to be able to offer it at a lower price but I don't make that much on each one as it is.  I am hoping that as the volume grows that I will be able to reduce the price.

You mentioned using the Mojoe for Mongolian BBQ.  My first customers for the Mojoe Griddle were a couple of ladies who bought it specifically so they could have Mongolian BBQ parties in their back yard!  They had their first party a couple weeks after they received their Mojoe.  They shot and produced their own video of the action at their "Mojoe Party" which, sadly, I was not invited to!

Here is their video (get ready for some eye candy):

http://youtu.be/LEAYIn6mnFU

Cam

[1buckie]

Available in So. Africa:

http://weberkettleclub.com/forums/weber-kettles-accessories/weber-manturion-griddle/msg120634/#msg120634


Great lookin' Plate........small riser on the edges would be the only improvement I could see......

The Mongolian BBQ places I've been to have a spill trough all the way around......

[MacEggs]

get ready for some eye candy

http://youtu.be/LEAYIn6mnFU

Yeah, really!  That was a very cool video ... The ladies were having lots of fun. 

Looks like a great product.  All the best with sales. 

[BBcue-Z]

I don’t know much about the Mojoe griddles, but you can find a wealth of info on cooking on griddles and Discs in these two links. I’m a big fan of cooking on Griddles and Discs and I think outdoor cooks are missing out on awesome cooking experience if they exclude these methods from their portfolios.

http://www.thesmokering.com/forum/viewforum.php?f=61&sid=6678a310687384a24523661e1f4aff23

http://www.thesmokering.com/forum/viewforum.php?f=54&sid=6678a310687384a24523661e1f4aff23

Seafood Paella on the Disc


 

[dazzo]

Cool!

Maybe, we need a few "demo"units?!

 

I'll be in Anaheim at the end of the month, I can bring one back to NorCal with me   

[Camadile]

Available in So. Africa:

http://weberkettleclub.com/forums/weber-kettles-accessories/weber-manturion-griddle/msg120634/#msg120634


Great lookin' Plate........small riser on the edges would be the only improvement I could see......

The Mongolian BBQ places I've been to have a spill trough all the way around......

Thanks!  There are a lot of reasons why I didn't put a lip around the edge.  If you want to know the thought process behind that let me know! I just released a new accessory for the Mojoe called the "Mojoe Strap-On Griddlip" which is an attachable half circle lip that provides a 1.5" high barrier to bank cooked food against and prevent small items from slipping off the edge.

Here is a video of me using the Mojoe on a Camp Chef stove to make breakfast burritos.  I attached the Strap-On to the Mojoe and as I finished cooking each ingredient, I pushed them up against the Griddlip:

http://youtu.be/GzhKJomjhrI

Cam

[Camadile]

get ready for some eye candy

http://youtu.be/LEAYIn6mnFU

Yeah, really!  That was a very cool video ... The ladies were having lots of fun. 

Looks like a great product.  All the best with sales. 

Thanks!  Glad you liked the video - It's hard not to!

Cam

[Camadile]

I don’t know much about the Mojoe griddles, but you can find a wealth of info on cooking on griddles and Discs in these two links. I’m a big fan of cooking on Griddles and Discs and I think outdoor cooks are missing out on awesome cooking experience if they exclude these methods from their portfolios.

http://www.thesmokering.com/forum/viewforum.php?f=61&sid=6678a310687384a24523661e1f4aff23

http://www.thesmokering.com/forum/viewforum.php?f=54&sid=6678a310687384a24523661e1f4aff23

Seafood Paella on the Disc

Thanks for the info!  There are quite a few different ideas out there for cooking on steel, the plow disk being the most common.  There are two types of cooking that the Mojoe can't do: Soupy foods like your Paella (Great looking meal BTW!) and deep frying which you can do on a plow disk.  In cases where I need to cook liquids (like melting butter for pancakes), I just set a pot directly on the Mojoe and use it like a stove while I cook the pancakes right next to it.

I recently made Larry Wolfe's Char Siu (Chinese BBQ pork ribs) on my Weber and then while the ribs rested, I put the Mojoe on the top of the Q and cooked up a big batch of fried rice to go with it.  Here is a link to the pictures from this cook (because I can't figure out how to upload photos directly to this forum!)

https://plus.google.com/photos/113911741836786410805/albums/6077148261224383041?authkey=CNyZx8msjbHG-gE

Cam

[Camadile]

Cool!

Maybe, we need a few "demo"units?!

 

I'll be in Anaheim at the end of the month, I can bring one back to NorCal with me   

I tell you what I'll do:  If you stop by my house to pick up a new Mojoe, I'll give you FREE shipping!!!

(I will also eat the sales tax)

Cam

[fedex]

Great product Cam,  how about the recipe to your Peruvian Sauce?

[Camadile]

Great product Cam,  how about the recipe to your Peruvian Sauce?

Thanks!  My son's girlfriend made the Peruvian sauce and it is sooo good!  I'll get the recipe and post it here for you.

Cam

[Camadile]

Great product Cam,  how about the recipe to your Peruvian Sauce?

OK fedex,  here is what I got for you on the green Peruvian sauce recipe:

Ingredients:

Half a bag/box of frozen spinach (I prefer using fresh spinach (whole bag) because it gives the sauce a really vibrant green color)
One cup of rough chopped cilantro
2-3 Serrano peppers, rough cut
Three tablespoons of whole milk
Half cup or more of cottage cheese
Five or six garlic cloves
Salt

Put all the ingredients in a blender and blend until smooth and saucy.  Add more milk to thin if necessary.

If you want to add a little sweetness, add some honey to the blender!

There you have it!  This sauce is awesome on any steak dish.

Cam

[glrasmussen]

Thanks Cam!