Building a griddle.

[Az Scooter]

One of the things I do for fun is cooking food for large groups of people. I need to build a griddle that is about 48 x 19. I am at a point of indecision. I know what I need to do to build it, but I am trying to decide if I should go with Cold rolled steel, or hot rolled steel? Any opinions?

 

[W-Cummins]

I would go with the cold roll as the mill scale would be a ***** to get a good carbon seasoning built up on. I guess you could all ways sand blast the hot rolled stuff, the resulting texture might be a good start to get the nice carbon'ed up surface you will want to make it some what non-stick.

William.....

 

[Garage5.9]

I was just going to ask about this very same question only thing i was gonna call it teppanyaki same thing basically. One thing i was wondering is if using gas what kind of burners would be used to heat it also what thickness steel to use

 

[boseefus402]

I have been thinking the same thing for some time now and buildign it into a custom kitchen island.

Interested to see what everyone else has to say.

 

[littletoes]

I was thinking, why wouldn't 1/4", or even lighter work, in something like Hardox 400.

Wouldn't have any problem with "scale" on something like Hardox, but it might be expensive as hell.

 

[ibedayank]

The thicker the steel the more even the heat will spread out. Look at the ones in in the fast food joints they about a inch thick. Also the more spread out your heat source the less hot spots you will have. for a burner premade... propane outdoor grill burner

 

[Az Scooter]

I already have the 5 foot grill from Sams Club, and actually have an 11 guage griddle made up, but I was getting ready to make a bigger griddle, that is a little thicker, actually, two of them, one for me, one for my brother. It is even more attractive since he has no skills, but is willing to pay for both.