- Sep 25, 2020
- 250
- 198
I sort of feel like I blew it by buying a Napoleon grill instead of a griddle. "Blew it" is not really right, because I now feel like I should have both a grill and a griddle. The Napoleon is great for many things, and it has a rotisserie, and a griddle can't do rotisserie stuff. Far as I know.
My grill has a side infrared burner, and it lets me fry steaks in a skillet with butter. Very nice, but I am hoping to move my wife in here soon, and I also have friends, believe it or not, so a skillet won't be big enough for all my needs.
I have a turkey fryer base and a big square of 1/4" steel. I was going to turn the steel into a griddle. Not all that elegant. Fine for the bachelor life, but maybe not ideal for cohabitation.
I wonder if people can tell me whether I'm better off with a steel flattop or one with ceramic stuff on it. I see Blackstone and Pit Boss both make steel tops, but Pit Boss makes a ceramic top which seems like it might be smarter in the humid outdoors. I would have some concerns about it flaking and failing.
Also, what do you do if you want to fry steak in butter on a flattop? Have people found ways to confine the butter so it stays near the food?
My grill has a side infrared burner, and it lets me fry steaks in a skillet with butter. Very nice, but I am hoping to move my wife in here soon, and I also have friends, believe it or not, so a skillet won't be big enough for all my needs.
I have a turkey fryer base and a big square of 1/4" steel. I was going to turn the steel into a griddle. Not all that elegant. Fine for the bachelor life, but maybe not ideal for cohabitation.
I wonder if people can tell me whether I'm better off with a steel flattop or one with ceramic stuff on it. I see Blackstone and Pit Boss both make steel tops, but Pit Boss makes a ceramic top which seems like it might be smarter in the humid outdoors. I would have some concerns about it flaking and failing.
Also, what do you do if you want to fry steak in butter on a flattop? Have people found ways to confine the butter so it stays near the food?