New RT product - FLAT TOP GRIDDLE

Mike

Kind of good admin
Staff member
Messages
678
Location
Lexington, KY
Grill(s) owned
Bull
Update: I'm still working with RT to resolve this. I've visited multiple forums and it's looking like the warping is isolated to the larger griddle (Bull / Stampede) as the round and smaller haven't had the same feedback. A replacement has been shipped, but I'm under the impression it will perform in a similar fashion. The sub 350 deg. temps have minimal or no warping but once it's cranked up, all bets are off. At least in my experience.

I'll update again once the replacement arrives and I've completed a couple cooks.
Thanks for the update!
 

Uncle Bob

Well-known member
Military Veteran
Messages
405
Location
Salado, Tx
Grill(s) owned
Stampede
@BretM This is likely the route I'll end up going.

I found Camp Chef Flat Top Grill 475 LC for $179 on their Website, is this the model you're referring to as the non-LC is $350.
The Camp Chef flat top grills are some of the better units out there, but you might want to tap the brakes a bit and consider what other cooking functions you do/ might want to do. The LC is a two burner with 15K each burners, the non-LC is three burners at 12K each according to the CC site. They also show the LC as "out of stock" which for them often means it's discontinued. To be replaced? Who knows outside of the company. There are multi tasker options for having a griddle and other functions that would probably be more satisfying than your RT experience so far. You're correct to suspect the thin profile/material, and fat drainage could become an issue with higher fat cooks, so drainage management is important too. Just sayin' there are lots and lots of choices out there that might be more useful to you rather than making a quick decision/choice to go to a dedicated griddle unit.
 

krislacy

Member
Messages
17
Grill(s) owned
Bull, Matador
I have had mine for a few days now and have not noticed any warping. I cooked brats and onion and peppers in the bull and grill cheese sandwich, hamburger and sausage on the matador without issue.
 

GoneToTheDogz

Active member
Military Veteran
Messages
31
Location
St. Louis, MO
Grill(s) owned
Stampede
I’m in the Camp Chef camp as well. Picked up an FTG600 about 5 weeks ago, and it’s a great companion to the Rec Tec. In my limited experience, griddling is very hands-on, with all the mixing, flipping, and overall attention needed during the cook. After having the Camp Chef, I'm sure it can be done, but griddling within the enclosure of the Stampede would be tough, especially trying to maintain a consistent temperature with the lid being opened so often.
 
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dsandersus

Well-known member
Messages
264
Location
North Las Vegas, NV
Grill(s) owned
Stampede
Update:
Spent most of yesterday seasoning the replacement griddle. The 1st griddle, I used grapeseed oil and followed RT's instructions and ended up with a nicely blackened / seasoned griddle, but was plagued with warping. This time I followed advice from forum members and used a product called Buzzywax. Cleaned the griddle thoroughly, placed inside smoker and preheated to 350 degrees as per directions on the product, let it sit for a good 2 1/2 hours. Removed, applied a coat of the product, put back in smoker and cranked heat to 490 degrees and let sit for 1 hour. Removed, let cool a minute or two, put on a 2nd coat, put back in smoker for another 1 hour, repeated this 2 more times. Let cool, end result was a blackened / seasoned griddle in about 1/2 of the time.

This morning, heated up the griddle (350) for some breakfast sandwiches (sausage, egg, english muffin). Typically, soon as I open the lid and start dropping cold food on it, the previous griddle would start to warp (minimal at lower temps), today, it stayed flat. Open / close lid, added more food, nada, no change in shape.

The real test will be this weekend when we do "smash burgers" and will heat the griddle up to 450.

I get the basics of heating metals and such but never did much in-depth studies. I believe heating to 490 degrees has helped in tempering the griddle so maybe my warping days are over...

I'll keep you posted...
 

dsandersus

Well-known member
Messages
264
Location
North Las Vegas, NV
Grill(s) owned
Stampede
Final Update:

The 2nd griddle seems to be working out. Did some higher temp cooking on it tonight (about 400 degrees). No warping experienced during the cook. *thumbs up*

For any griddle buyers, my advice, get a can of Buzzywax and follow their directions on how to season the griddle. All in all I did a total of 4 coats of Buzzywax, after each application I let it bake for 1 hour at 500 degrees.
 

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