Little Griddle on BGE

IrrationalMan

Any tips on using the Little Griddle on a BGE:

Do I heat up the BGE first and then put on the Little Griddle? 
What BGE temperature? 300-350?
Read that it's best to close the lower vent after reaching temp?

Thanks folks!

Lowcountrygamecock

I didn’t like the griddle that I have on my kamado Joe. I used it once for smash burgers and the thing flared up crazy bad. I bought a blackstone shortly after that and haven’t pulled the griddle out of the cabinet since then. 

Cornholio

I don’t have that griddle but before I bought a Blackstone I used a Lodge cast iron griddle on my egg. It did splatter a little which should not be a bad as that griddle with sides to reduce some of that (just looked them up, had never heard of them before).

I would get my egg going then add the griddle to heat up for a bit and ensure it’s stabilized. When grilling I would keep the lower vent closed to reduce airflow so you can avoid a roaring fire. When I grill on my egg the bottom vent is always shut while the lid is open. 

Mattman3969

I don’t own one but if you search for Kettle Q you will get a bunch of results.  Here is a thread that seems like good info 

https://eggheadforum.com/discussion/comment/2254869#Comment_2254869

Photo Egg

They made several versions of this in different sizes and some were thicker and had more support cross members on the bottom and did better at higher temps.
Yes, if you cook with the dome open temps can get out of hand. So I normally close lower vent.
I have used mine twice. For most of what I cook, I prefer cast iron of some kind. Griddle like @Cornholio posted or a Lodge skillet to the size I need.

jdMyers

Blueberry pancakes are the best on a cast iron griddle plate, vent closed dome open

JohnInCarolina

IrrationalMan said:

Any tips on using the Little Griddle on a BGE:

Do I heat up the BGE first and then put on the Little Griddle? 
What BGE temperature? 300-350?
Read that it's best to close the lower vent after reaching temp?

Thanks folks!

Welcome to the forum, by the way!

RRP

Mattman3969 said:

I don’t own one but if you search for Kettle Q you will get a bunch of results.  Here is a thread that seems like good info 

https://eggheadforum.com/discussion/comment/2254869#Comment_2254869

I like my KettleQ, though like several other eggcessories I seldom use it anymore - but this thread got me to wanting to use it again...now where is it? garage, basement, attic

fishlessman

pay close attention to open dome cooking while the bottom vent is shut.  those blackstones are the way to go though, i use the 17 inch but should have bought the 22. being able to adjust temps while you cook makes it worth it

IrrationalMan

Thanks everyone, appreciate all the tips! Yeah I wanted to make some homemade Philly Cheesesteaks + buy yet another accessory but it sounds like I should've gone for the blackstones, i'll give it a shot though.

kl8ton

JohnInCarolina said:

IrrationalMan said:

Any tips on using the Little Griddle on a BGE:

Do I heat up the BGE first and then put on the Little Griddle? 
What BGE temperature? 300-350?
Read that it's best to close the lower vent after reaching temp?

Thanks folks!

Welcome to the forum, by the way!

I can't see post count on mobile by default.  Wish it would come back. 


Welcome! 

KiterTodd

IrrationalMan said:

Any tips on using the Little Griddle on a BGE:

Do I heat up the BGE first and then put on the Little Griddle? 
What BGE temperature? 300-350?
Read that it's best to close the lower vent after reaching temp?

Thanks folks!

I have a Little Griddle for my large BGE.  I really like it, although they only thing I regularly use it for these days is smashburgers.  They make a mess inside and the house smells for days... and they are awesome on the egg.  I always want to use it for breakfast, cheesesteaks and Japanese hibachi style cooking, but I rarely do.

That said, I use it like any other accessory.  Once the egg is lit (not heated) I put the little griddle on the egg and close it up.  Let everything get up to temp.  I don't monitor the temp too closely, but I suppose I'm cooking at dome just under 400.  I will put a little water on the griddle to gauge the surface temp.  If the water quickly beads up then it's just right for cooking.  If it immediately turns to vapor than it's too hot.  And if it just lays there in a puddle... not hot enough.

Just like most cooking on the egg, between any food adjustments I always close the lid to let a little of the egg essence (lump flavor) get into the food.

If I had room for a blackstone, it'd be an easier and better solution for my needs than the Kettle-Q, but since I don't use it that much as it is, it's perfect. One tip I got early was to put a layer of folded paper towels in the grease trough before you start cooking.  Makes clean-up easier.

Acn

I agree with @kitertodd above.  Also, depending on what you’re cooking you’ll need to keep a close eye on the drip trough, it fills quicker than you’d think.