Camp Chef GridIron 36 Griddle Review, Part 2, First Cook Smashburgers
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- Опубліковано 3 жов 2024
- So I got a new Camp Chef GridIron 36 Griddle. Yesterday, I put out an “initial impressions” review video. This is Part 2 of the review, my first cook, and we chose smash burgers to try for our first cook. Granted, I am still learning about heat management with this griddle, so this video is not meant to be perfection. It is meant to help us, and our audience, learn about the griddle. We ended up with not a very good crust (Maillard reaction) on our burgers this time. I didn’t have the heat high enough for long enough before putting down the meat. That said, lesson learned. And, I learned to bring my IR thermometer out with me until I learn how this griddle reacts to changing heat inputs. I hope you enjoy this video and that it will help inform your decisions on a griddle that you may want to acquire in the near future. Honestly, including this one, and one from Camp Chef that fit over a 3 burner camp stove, nearly 20 years ago, I have owned 7 different griddles, and I have loved every single one of them. Two of them didn’t quite fit our needs, but they were great for “lesser needs”, like maybe camping for a small family. But they weren’t enough for my needs, so they were given to people who would be able to use them well. I’m thoroughly enjoying this one so far, even though there is a little bit of a learning and transition curve from my other griddles.
@campchef #campchef #gridiron36 #griddlecooking #griddle #griddlecrew
I absolutely love the pups! They seemed to approve 💯
Yes they do! They’re always around to clean up any crumb or morsel dropped, and to give hugs and kisses…love ‘em! Hey thanks for watching!
I found your videos very enjoyable. Almost relaxing. You’ve got a subscriber! Im ordering my gridiron tomorrow.
Awesome! Thank you! You are going to love the GridIron, and I’m not paid to say that. It really is just so well thought out.
It all looks delicious to me!
Thanks! And thanks for watching!
Looking forward to more videos.like your program because it's ez going and not too much talk...and patio atmosphere.great for new viewers to digest due to simplicity.
Glad you enjoyed it! Thanks for watching! More to come! I put up Part 2 today, and I’ll have Part 3 (breakfast) coming up on Friday afternoon. Cheers!
Welcome all the hints I can get...good presentation.cant wait to get my grill.
Thanks for watching. Sure appreciate the comments!
I have the previous 36 camp chef and let me tell you…it’s a thick top. It takes time to go from dead low to medium high. Think 20 minutes. That sounds like a problem but benefits in heat retention too. I like a 2 griddle approach. One for cooking, one for holding a warm. If I try a cool side, my top racks/twists and now I’m trying to cook downhill. Lol
Hey I like the two griddle idea. I’ve got two on my patio and one in the Ramada/outdoor kitchen right now (the larger BS is going to the cabin to replace the 22” next time we go). I may want to keep them both in the same location, especially for larger cooks. Thanks for the idea, and thanks for watching!
Thanks Ramblers! I am going to Sportsman to pick mine up next week! I am also located in the Phoenix Metro Area! Happy Grilling bud! I was going to get a Weber Slate then I saw this and I am sold! Thanks!
Right on! Sounds real good! I’m happy with mine so far! Thanks for watching!
Also, all the heat I’ve ever needed for smash burgers is med low. The high on the previous camp chef is for seasoning the top and little else. It will go 800 degrees plus! Medium low lasers at 425 for me after proper 20 min wait time
Good to know! Thanks
I found that this griddle has very good heat control and even heat distribution. However it does take longer for the griddle to come up to temperature.
Yes, that is my impression as well. I have to talk myself out of heating it from dead cold on high, so it doesn’t warp. The flip side is, you don’t always have to shut off the gas to cook eggs or an omelette. Thanks for watching!
Great video. The only thing missing is a closeup of the dogs chowing on a hunk of meat.
Hahaha…Hannah and Penny are always sniffin’ around the cooking area. I’ll include them in the “tasting” in the future! Thanks for watching!
I LOVE MAKING SMASH BURGERS ON A NEW GRIDDLE SINCE THEY STICK A LITTLE MORE AT FIRST THAT HELPS CREATE THAT GREAT CRUST. I HAVE USED THE SLIDERS FROM SAM'S BEFORE WITH THE SAME RESULT AS YOU ON THE LIGHT CRUST. I THINK THEY ARE TOO LEAN OF MEAT MIX. COOK A 80\20 NEST TO ONE OF THOSE AND YOU WILL SEE A BIG DIFFERENCE. I ALMOST WANT ONE BUT I HAVE 8 GRIDDLES NOW SO PROBELEY HOLD OFF. GRAT JOB
That’s a good idea. I saw someone earlier today use 85/15, and it didn’t look as good as the usual 80/20s. Maybe I’ll do that in a future comparison vid. Thanks for the tip!
Try getting one of those laser guns that reads temperature so you can see how hot the griddle really is. They work really good. Smash burgers get that nice crisp at 450 to 500 degrees. Thanks for showing off your new beauty. Finally camp chef has stepped upto the plate. Look out blackstone.
I have one. Stick around, and you’ll see the temp range on low across the griddle. Part 3 (breakfast cook) comes out on Friday. Thanks for watching!
@@RamblersDinercan you also show temp range on high across the griddle after a 10-15 min warmup?
@@Jonnyp610 yes, I did that as part of Part 3 of my review, which will be on UA-cam at 2pm Pacific Time today. Thanks for watching!
Blackstone is now the budget conscious choice and it makes sense. You can get their 36" at Walmart for $299 now? But the gridiron 36 is worth the extra $200 in my opinion.
I see the guy that steals the grease bucket
Yeah that would be Penny…loves to get her nose into everything…she’s a real sweetheart though. Hannah is the old gal with lots of “powdered sugar” on her face. She’ll be 11 years old next week.
I’m worried about it not getting hot enough this time around
Thanks for watching! Don’t worry about it not getting hot enough. I had it smokin’ hot this afternoon for another cook. The beauty of it is that “low” means low…and high means high. Also, while it does seem to cook relatively evenly, there IS a spot in the middle that is a skoshe cooler. You’ll see the numbers in the follow up video that I have coming out on Friday afternoon. Cheers! And good luck.
@@RamblersDinerlooking forward to seeing it!
Temps way too low
You’re right. They were. I’m getting the hang of the temps now. My Blackstone was screaming hot even on low. This unit has a much better temp range and control than my Blackstone. Hey, thanks for watching and commenting! Much appreciated!
Need to cook just a little bit hotter.
Yes, definitely, for the smash burgers etc. I did a video (comes out Friday) with the usual breakfast foods, and “low” worked out very well. Thanks again for watching!
@RamblersDiner no problems, just ordered mine today. Now the wait until end of June.
@@lazzar1903 End of June? Sorry to hear that. Mine came in 2 days…ordered direct from Camp Chef. Hope you’re getting a good deal if you’re having to wait that long.
@RamblersDiner I'm in Australia and it will be released 20th June.