I just cooked breakfast (bacon, eggs, and pancakes) for 12 people in about 15 minutes on the Camp Chef 900 griddle. The cooking surface is 46”x20”. I think I’m finally getting the hang of it.
Posts: 12859 | Location: SWFL | Registered: October 10, 2007
That's a big griddle. How are the hot and cold spots on that? I have a Camp Chef Pro 90X camp stove with the griddles that go on top of the burners. Gives me 36 " of griddle space. I like it because one griddle is 24" wide the other 12" and they are separated. I like cooking eggs on the 12" because it keeps them from looking like I dropped them on the ground if they get mixed up with whatever meat I'm cooking.
This one is pretty old and has seen a lot of use so it's getting time for a new stove. I'm married to this system though as I have the pizza oven and the grill box that fit on it when I'm not using the griddles. I really like the versatility.
"Fixed fortifications are monuments to mans stupidity" - George S. Patton
Posts: 8841 | Location: Minnesota | Registered: June 17, 2007
About an inch wide strip along the front edge where the grease drain trough is stays cooler than the rest of the griddle, but pancakes seem to cook evenly across the rest of it. It gets hot though. I do most cooking on Med to Low and keep some water handy to keep it cooler. There’s enough space to keep things separated, but dividers could be handy.
Posts: 12859 | Location: SWFL | Registered: October 10, 2007
Very nice. I use my 22" blackstone a lot but surface area is definitely limited. 8 smash burgers is maxed out and I have to do the bacon before and the buns afterwards.
I've been thinking about upgrading to a Weber but will out Camp Chef on the list, as well.
I'm gonna vote for the funniest frog with the loudest croak on the highest log.
Posts: 10804 | Location: Marietta, GA | Registered: February 10, 2009