I’m looking to purchase a griddle to accompany my new Weber kettle. Looking to go used to save some money and don’t mind putting some sweat equity to make something work. This one is listed locally and I can snag it for $60. It’s a members mark 4 burner griddle and just needs some love. Is it worth it and if so, what’s the best process to make it usable? It does have the grease tray as well.
by CornfedFrolfer
4 Comments
Looks like its in fine shape – Most griddles are just a rolled steel top – basically you season it like you would cast iron.
I would give it a good clean, get rid of any rust/build up and reseason well nice and hot – following any of the many videos on the youtubes.
Looks like its mostly just surface dirt, should not be too hard to clean up!
Oh, and get a cover – hard is better, soft will work, hard and soft is best.
Dont let it sit like the previous owners did, its just going to wreck your season and cause you extra work each time you want to use it.
Everytime I am done cooking on mine, I do a quick scrape, throw down a little water on anything that sticks after cooking – the steam releases whats ever stuck. Give it a wipe with a paper towel, another quick wipe with some oil, turn off the burners. I’ve never had a spec of rust or any issues, even after leaving it for a couple of months over the winter.
Just needs a good cleaning. Get a grill brick, bottle of vegetable oil, and a roll of paper towels. Besides anything that needs replaced underneath, I bet you get that back into fighting shape in about an hour- hour and a half 🙂
😆 on an apartment balcony!
For $60, buy it, clean it, season it, cook on it. Make sure they include the tank with it. At that point, you’re about $30 in on it.
Always put oil on it after use and cleaning. Cover is a must
After getting it good and hot, pour a bag of ice on it and scrape until dry. Take some handfulls of beef fat and rub on it until it’s covered good and smoking. Turn off the heat and retreat with beef fat until the fat starts to stick. Heat it up again, repeat. Then let it cool naturally. You should have a seasoning that will last all year or longer, depending on how you clean. From then on, never use a degreaer, just ice and scraper.