Weber Rust-Resistant 22" Round Griddle Insert

[larry4406]

Very nice!

How do those inserts work as a pizza stone?

[Babekyu]

Very nice!

How do those inserts work as a pizza stone?

Thanks.  I just got the griddle but never considered using it for pizza.  This is the accessory I use for pizza and it works very well -

https://www.weber.com/US/en/accessories/grill-tools-and-cookware/pizza-stone/8836.html

[ClubChapin]

No problem with air flow @MacEggs, as it got up to temp exactly as described in the instruction manual.  

This is a pretty compelling product.  I have a couple questions. 

What is the process described in the manual to get it to temp?

How do you stack/set up the the briquettes underneath it?

How many briquettes?

"Clean up neatly and quickly with rear grease removal slot and large capacity drip pan (sold separately)."
"• Rear grease removal slot with raised backstop for easy clean-up"
On the Weber product page, There's a couple references to Easy Clean up and grease removal and a large capacity drip pan.  I cannot find the Large Capacity Drip pan on the weber site.  It loks like it would need a curved pan to fit under that slot.  How exactly does grease clean up work?  Without a drip pan to catch grease, it seems that it would make a terrible mess below the charcoal grate and in the ash pan, potentially a fire hazeard...


One of the pictures on the Weber product website shows it at the level of the kettle rim.  How is it elevated?

Thanks!

[larry4406]

No problem with air flow @MacEggs, as it got up to temp exactly as described in the instruction manual. 

This is a pretty compelling product.  I have a couple questions.

What is the process described in the manual to get it to temp?

How do you stack/set up the the briquettes underneath it?

How many briquettes?

"Clean up neatly and quickly with rear grease removal slot and large capacity drip pan (sold separately)."
"• Rear grease removal slot with raised backstop for easy clean-up"
On the Weber product page, There's a couple references to Easy Clean up and grease removal and a large capacity drip pan.  I cannot find the Large Capacity Drip pan on the weber site.  It loks like it would need a curved pan to fit under that slot.  How exactly does grease clean up work?  Without a drip pan to catch grease, it seems that it would make a terrible mess below the charcoal grate and in the ash pan, potentially a fire hazeard...


One of the pictures on the Weber product website shows it at the level of the kettle rim.  How is it elevated?

Thanks!

I have all the same questions you do!  Thanks for posting!

[Babekyu]

These pictures I took from the manual should answer your first three questions -

What is the process described in the manual to get it to temp?
How do you stack/set up the the briquettes underneath it?
How many briquettes?

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Regarding cleanup, I have the Weber 6498 drip pan positioned as depicted in pictures A and C, under one end of the drip slot to capture any grease runoff.  Then at the end of the cook, I scrape any remaining food and grease into the drip pan through the slot.

With respect to your question about how is it elevated, the griddle sits on the same tabs that the grate sits on, so in your picture, those tabs must be placed just below the lip, and placing the griddle on those tabs would result in it being elevated as you described, where in my SSP in the picture below, the tabs are more recessed and my griddle sits well below the lip of the bowl -

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[ClubChapin]

Excellent, thank you!

It seems maybe they provide that picture, but do not provide a way to raise the griddle like the pic on the website.

[Tommie]

Good thread, I've asked the Mrs for a griddle insert for Xmas, but I think the Weber one might be a bit pricey for me to ask for, looking at onlyfire (raw cast iron) or another brand which offers a ceramic coated one which sounds great just unsure how long the coating will last on a cheaper product. They're made for komado's but fit ok on a 22" grate. The gap around the edges will help with airflow anyways as I see it

Raw cast iron



"Ceramic coating"





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[Babekyu]

In case anyone is interested in knowing whether this griddle needs to be seasoned before using it, it does not.  Here is a clip from the manual about that -

[Tommie]

I wasn't meant to see this but she has hidden it in plain sight!




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[Babekyu]

My only regret regarding my griddle is throwing away the original box.  I like keeping my accessories (e.g., pizza stone, slow 'n sear) in their boxes on a shelf in my garage.  Not sure what I was thinking with this.

[larry4406]

Watching folks that cook on gas griddles, they have different heat zones of cooking made by different burner settings on burners.  Low zone for keeping hash browns warm, hotter zone for bacon, etc.

What kind of fire management is used with this to create similar zones?

[Tommie]

I should imagine a full charcoal basket toward the front would give you a nice hot zone and the remainder would absorb some heat too but less intense


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[Tommie]

My only regret regarding my griddle is throwing away the original box.  I like keeping my accessories (e.g., pizza stone, slow 'n sear) in their boxes on a shelf in my garage.  Not sure what I was thinking with this.

You can have my box if you wanna come get it


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[Cabernet]

Sorry guys but this may sound like a dumb question, I have never used a griddle on the Kettle, I do have a electric indoor one that I use now and then. I am assuming that hole in the griddle is for the dripping and you put a tin foil pan below it to catch the drippings in a cool zone . In the pics above they run the snake right beside the drip pan, is there a chance that the oil could ignite or is it not hot enough ?
Cheers
Frank

[Babekyu]

Watching folks that cook on gas griddles, they have different heat zones of cooking made by different burner settings on burners.  Low zone for keeping hash browns warm, hotter zone for bacon, etc.

What kind of fire management is used with this to create similar zones?

I don't think this thing was designed for cooking on different zones really, from a size perspective, and the instructions don't address it.  My experience is that everything happens pretty quick, so I feel like timing is everything.  It's either low, medium or high heat, all around.

You can have my box if you wanna come get it

..... is there a chance that the oil could ignite or is it not hot enough ?

I suppose anything is possible, especially if the aluminum pan isn't positioned correctly in this case.  Google says that cooking grease ignites when it gets too hot, typically around 375°F (190°C) for animal fats and 450°F (230°C) for most vegetable oils.  The kettle with the griddle can definitely get up to those temps.  To be honest though, I don't think it's much different than cooking meat on a grate over hot coals.