For anyone considering this purchase, I got one of these recently as a gift. BE SURE THE BOTTOM OF YOUR GRILL IS CLEAN AND DEGREASED BEFORE USING THIS THE FIRST TIME! I didn't and the grease that had dripped down and accumulated under the flavorizer bars caught fire. I cut off the burners, cut off the gas and just let the fire go out but it completely torched the pre-seasoning on the griddle insert. Since then I cleaned the bottom of the grill and haven't had any issues, but I'm in the process of re-seasoning the griddle.
As a follow up to this, I was able to get the griddle insert re-seasoned, and it has been fantastic since then. I used avocado oil to season and did 5 coats with tongs and a paper towel, and I've used it to cook dinner for the last 4 nights in a row with no sticking or any issues. So my screw up didn't completely ruin it, very happy with the purchase
Thanks for the vid. I have the same grill as you and didn't see any others of the Weber Spirit where they actually cooked on the thing so I appreicate it.
All the scrapings from the griddle get swept into the back channel and down into the grill and eventually slide into the grease trap which is at the bottom center of the entire grill, so no different than having the grates on it in the respect, but the difference is, no grease drips onto the flavorizer bars and only the back of the interior of the grill will get greasy since that's where you push all the grease and scrapings. I've cooked on it 4 times and the grease trap isn't even close to being full.
I'm kind of crazy, I already have a griddle top (not a Blackstone but a cheaper one) and I think I'm going to get the weber griddle. My griddle is kind of hard to maintain, think this might be easier.
Thank you for your video! It was very informative. I just ordered the same griddle for the Genesis model. I was wondering if you have to season the bottom of the grill, or did you just season the top and the edges? Does the bottom of the grill get rusty since we don't oil it each time after each cook?? Thank you for all the help you can give. I'm new at this!
No worries. Yes, I seasoned every surface of the griddle before using it the first time- top, bottom, sides, edges, etc. Since then, I haven't had to season it at all. The cooking surface is basically seasoned by the grease from the food you're cooking. The key is to make sure after you clean the griddle, make sure it's completely dry. After cooking, I just scrape all the food into the trough on the back left of the griddle, then spray a little water on the griddle surface and wipe down with a paper towel. Good to go for the next cook.
@@eunicebrothers1950 Yeah, and to answer your question about the bottom...I haven't had an issue with the bottom rusting. I keep my grill covered when I'm not using it, and here in Southern California, the air is fairly dry, but I figure any moisture would have a tough time collecting on the underside anyway.
@@eBodyboardingcom Thank you so much for your quick replies. I, too, live in San Diego in the North County area so I hope to have the same experience about the griddle not rusting.
Great. Did not know the thing exist until this video. If I put more oil on it, does it flow into the drip hole, or it puddles on the surface? I want some puddle effect.
If the grill is level, the oil will pool, but if it's tilted toward the back where the drainage is, depending on how thick the oil is, it will tend to flow in that direction. Just make the grill flat and you're good.
I live in southern California, so temperature extremes aren't an issue and it's pretty dry here, so I just leave it on the grill. It's not that big, so if you wanted to store it, it won't take up much space in a storage shed or garage...just a bit of a pain since it's heavy.
Make no mistake, the griddle needs a gap for pressure release. Would rather have the gap on the sides than in the front, cause, yes, the heat blowing around the sides of my DIY griddle (about 1" per side) is intense.
I don't have issues with pressure release at all. There is a channel along the back of the griddle that's open into the cavity below, so I would guess all of that pressure/heat is being released there.
How do you like it after a month? Would you purchase it again? I've been looking at this and while the price is high, it would save a ton of space for me.
Absolutely love it. I've done everything from breakfast (Hash browns, pancakes, bacon, eggs) to burgers, cheesesteaks, fried rice, etc. For me, totally worth it!
By the way, the benefit is that you have the best of both worlds. You can pull the griddle insert off and put the grates back on if you want and keep swapping back and forth.
I literally just scrape all the food scraps into the hole on the back right of the griddle, and then take a wet paper towel and wipe down the griddle and I'm done.
For anyone considering this purchase, I got one of these recently as a gift. BE SURE THE BOTTOM OF YOUR GRILL IS CLEAN AND DEGREASED BEFORE USING THIS THE FIRST TIME! I didn't and the grease that had dripped down and accumulated under the flavorizer bars caught fire. I cut off the burners, cut off the gas and just let the fire go out but it completely torched the pre-seasoning on the griddle insert. Since then I cleaned the bottom of the grill and haven't had any issues, but I'm in the process of re-seasoning the griddle.
Thanks for the heads up
As a follow up to this, I was able to get the griddle insert re-seasoned, and it has been fantastic since then. I used avocado oil to season and did 5 coats with tongs and a paper towel, and I've used it to cook dinner for the last 4 nights in a row with no sticking or any issues. So my screw up didn't completely ruin it, very happy with the purchase
Its good practice to clean that area out every teo months. Per weber
Your heat is too high.
You mentioned possible heat from the holes closest to the front side.
Did that become an issue as you cooked?
Thanks
Zero issues from that...I was surprised.
Thanks for the vid. I have the same grill as you and didn't see any others of the Weber Spirit where they actually cooked on the thing so I appreicate it.
No worries. Loving my griddle still!
How does the trap work during cleanup? Does it make it down to the trap below the grill? Does the inside of the grill get extra greasy?
All the scrapings from the griddle get swept into the back channel and down into the grill and eventually slide into the grease trap which is at the bottom center of the entire grill, so no different than having the grates on it in the respect, but the difference is, no grease drips onto the flavorizer bars and only the back of the interior of the grill will get greasy since that's where you push all the grease and scrapings.
I've cooked on it 4 times and the grease trap isn't even close to being full.
I'm kind of crazy, I already have a griddle top (not a Blackstone but a cheaper one) and I think I'm going to get the weber griddle. My griddle is kind of hard to maintain, think this might be easier.
Well, their newest ones, the Slate, are pretty low-maintenance.
Thank you for your video! It was very informative. I just ordered the same griddle for the Genesis model. I was wondering if you have to season the bottom of the grill, or did you just season the top and the edges? Does the bottom of the grill get rusty since we don't oil it each time after each cook?? Thank you for all the help you can give. I'm new at this!
No worries. Yes, I seasoned every surface of the griddle before using it the first time- top, bottom, sides, edges, etc. Since then, I haven't had to season it at all. The cooking surface is basically seasoned by the grease from the food you're cooking. The key is to make sure after you clean the griddle, make sure it's completely dry.
After cooking, I just scrape all the food into the trough on the back left of the griddle, then spray a little water on the griddle surface and wipe down with a paper towel. Good to go for the next cook.
Thank you so much for your thorough reply. You are very kind. I will season the top, the BOTTOM and the edges three times per your instruction.
@@eunicebrothers1950 Yeah, and to answer your question about the bottom...I haven't had an issue with the bottom rusting. I keep my grill covered when I'm not using it, and here in Southern California, the air is fairly dry, but I figure any moisture would have a tough time collecting on the underside anyway.
Interesting. I'm in North County, San Diego so hopefully I'll have the same experience. Thank you for your quick replies. So appreciate it.
@@eBodyboardingcom Thank you so much for your quick replies. I, too, live in San Diego in the North County area so I hope to have the same experience about the griddle not rusting.
Great. Did not know the thing exist until this video. If I put more oil on it, does it flow into the drip hole, or it puddles on the surface? I want some puddle effect.
If the grill is level, the oil will pool, but if it's tilted toward the back where the drainage is, depending on how thick the oil is, it will tend to flow in that direction. Just make the grill flat and you're good.
Do you remove it to store? My concern is where to store it when not in use and Weber said to not store it in the grill as it will prone to rusting.
I live in southern California, so temperature extremes aren't an issue and it's pretty dry here, so I just leave it on the grill. It's not that big, so if you wanted to store it, it won't take up much space in a storage shed or garage...just a bit of a pain since it's heavy.
Make no mistake, the griddle needs a gap for pressure release. Would rather have the gap on the sides than in the front, cause, yes, the heat blowing around the sides of my DIY griddle (about 1" per side) is intense.
I don't have issues with pressure release at all. There is a channel along the back of the griddle that's open into the cavity below, so I would guess all of that pressure/heat is being released there.
Helpful video..thank you
Thanks! Loving the griddle insert so far.
Not canola.........
Canola's been working great for me!
How do you like it after a month? Would you purchase it again? I've been looking at this and while the price is high, it would save a ton of space for me.
Absolutely love it. I've done everything from breakfast (Hash browns, pancakes, bacon, eggs) to burgers, cheesesteaks, fried rice, etc. For me, totally worth it!
By the way, the benefit is that you have the best of both worlds. You can pull the griddle insert off and put the grates back on if you want and keep swapping back and forth.
@@eBodyboardingcom Were you able to make a eggs over easy? Was it non-stick enough that you could scoop up the egg without breaking the yolks?
@@19rosscoe61 absolutely. Just need to put oil, or butter, or bacon grease down first.
How was the heat coming from those vents?
Funny enough....minimal! No problems at all.
Where does the fat go?
Into a grease catcher under the center of the bottom of the grill. I have foil pans that go in there that you empty from time to time.
How easy is this to clean?
I literally just scrape all the food scraps into the hole on the back right of the griddle, and then take a wet paper towel and wipe down the griddle and I'm done.