LITTLE GRIDDLE 100% Stainless Steel Griddle with Even Heat Cross Bracing and Removable Handles - For Grills, Camping, Tailgating, Silver, 25" x 16" x 6.5"

I have a bunch of extras and 'toys' for my grills, this is one of the best additions I ever bought. On the level of a pizza stone. Fits my Weber GS4 3 burner grill perfectly, but only without the handles attached. I won't ever need those, since it's easy to lift out as is, and I want to be able to close the lid and store it in the grill. These come in different sizes, so make sure you get the one that fits your grill. Super easy to use, super easy to clean, and you can now cook things on the grill that were not possible before, like bacon, eggs, ground meats, small vegetables, etc etc. Even burgers will turn out better, unless you like the bad flavor of burned fat from flare ups if you cook them just on a grill. "Flame broiled" tastes crappy to me. Can't wait to cook some small shrimp on this, or fry up some potatoes, I'll even give this a try with frozen french fries. And some delicate fish, even sardines. It appears to be very well made, heavy, good thickness of steel, I'm sure this will last me for many years and most likely will outlast the grill easily. If you ever thought about adding a griddle to your grill, get this. I have a smaller cast iron one, works fine, but no rims on the side make it a PITA to use for small things that need to be moved around a lot. I will also give a steak a try on this, a nice criss cross pattern from the hot grill is pretty, but a full crunchy crust all over is better. Photos show fried mushrooms with onion and thinly sliced (peeled) brats to make "Bratwurst Gyros", a dish I bought this griddle for and it worked fantastic.

Had to jump in and offer some suggestions to those who say it looks dark and old after use. Just ordered and received my second griddle, as our needs to cook Teppanyaki for friends now requires two grills going full. This product, while not NSF rated, is stainless steel, and of a gauge to be restaurant quality. As a person that is familiar with restaurant operation shall we say, this lives up to even the best commercial standards. It is designed to use on a gas grill, not a cook stove. Firstly...*It's not coated with Teflon*. That is absolutely fantastic, as with the correct heat and oil, nothing sticks and it actually can be cleaned. Too high of temps are really not possible from a typical gas grill to cause any issue with cooking on this. If you experience this, use a higher quality oil with a higher smoke point (ghee-clarified butter if butter is needed) or sesame, grape seed, olive, or a quality canola. If things stick, allow the grill to come to temperature (200 deg. +)...use an infrared thermometer (something like this: https://www.amazon.com/Thermometer-Temperature-Adjustable-Emissivity-Calibration/dp/B08QGRCLST/ref=sr_1_3?dchild=1&keywords=benetech+digital+infrared&qid=1629157346&s=industrial&sr=1-3) to track temps on the surface and wait to add oil. As stainless steel, it does not need to be seasoned. You don't season forks, knives, spatulas or other stainless steel products, this doesn't need that either. It's not cast iron, and as it is steel, the process to make the steel, it's already been through more heat than you can throw at it. Good utensils are a must...flat non-heavy non-beveled edge spatulas are best for teppanyaki ("cooking on metal plate"). The best inexpensive spatulas I've found are at *mart, under the name Grill Expert and run about $4.97. You can use a good BBQ Fork, as well as a sharp knife to cut, dice, (not chop) and prep food for serving as it cooks. Cutting shrimp, chicken, beef as it cooks is a great way to allow juices to aid in flavor. Best practice for Use (this has served me well for 2+ years, and it still looks and works as new): 1-Turn on your Grill, and as it comes up to temp, use a spray bottle of water and a clean dark small towel dedicated to grill use (you'll see why) to wipe the surface down. 2-Once the grill is 200-250, drop a bit of water on it...if it beads and rolls, you're ready. Add oil to the *entire* surface, starting with a circle and a line across. Use your spatula to flat spread, scrape or roll the oil to fully coat the surface. 3-Depend on your grill, you can adjust the burners to achieve the desired heat on different areas of the grill, allowing for flash super hot cooking and searing, to cool down ready to serve. 4-Once you have finished cooking, shut off the gas. While the grill is still hot, Using about 1 quart of water, cover the surface a little at a time, allowing the water to coat the grill completely. Using your spatula, scrape off any sludge, buildup or tailings from cooking into the trough. 5-Allow the grill to cool. Go eat. 6-Using a grill scraper or spatula, clean up any more residue that may clog a green pad. 7-These are the same methods used to clean grills at restaurants, from burger joints to Steakhouses using teppanyaki or plancha style grills: -Using a grease cutting liquid soap like the one named for when the sun comes up, add a generous line across the grill. -Add about 1/2 qt. of water to the surface. -Using a grill scrubber (like the *mart .97 ones, (or https://www.amazon.com/Scotch-Brite-Heavy-Duty-Grill-Scrubber/dp/B0000AY64D/ref=sr_1_9?crid=2WVEE3ACKWAKN&dchild=1&keywords=grill+scrubber&qid=1629157245&sprefix=grill+scare%2Cindustrial%2C172&sr=8-9), spread the soap around and then begin to add some pressure *in lines* from front to back. At the front and back, you can scrub from left to right in one “lane” to clean the back guard, and the front of the trough edge. When you have a really good suds (1/2” + like whipped egg whites), flood the grill with a little water to rinse it. If needed, elevate the rear of the grill a bit with something stable to help the water flow into the trough. -Here’s what’s missing from those with “dirty grills”. Purchase from a home lumber store some #220 drywall sanding screens (I use: https://www.amazon.com/dp/B07PFT6X9L?psc=1&smid=A1E9WAJ0W6DAFO&ref_=chk_typ_imgToDp). The commercially available “grill screens” used in restaurants are fine, but expensive. They are just smaller versions of this and you can cut your own. Cut them in half, or from the roll, long enough to be the same size as your grill scrubber. -With a somewhat clean grill, with carbonization spots from cooking still showing, wipe off the grill if it’s still too soapy that you can’t see the steel. Proceed, with pressure, in the same pattern as the scrubbing, from front to back and forth, and then in the back “lane”, from left to right and forth, with the same in the front near the trough. If you have never cleaned your griddle in this way, it may take a bit of “polish” to get it back to a shiny surface. -The key is to leave a nice polished finish, and staying in “lanes”, you leave straight polish marks that make the griddle easier to clean with time. This is how the professionals do it. -Rinse the griddle down again, lift it out and dump the trough. Clean the trough if you care to with the screen, but as long as it’s not caked up, the carbon will burn out eventually. If it smokes, add a small amount of water during cooking and clean it with a paper towel (careful if it’s hot!). If your grill is also a stainless steel model on which you use this griddle, guess what also works for that…all of it (except decals and labels of course). I’ve had a blast cooking for the last 2+ years on this thing. Our favorites are Shrimp, Steak, Lobster, Chicken, Pork for mains, and sliced sides such as Purple onion, Zucchini, Yellow Squash, Carrots, Cabbage, Egg Plant, string beans…Fried Rice is exceptionally easy (rice, egg, carrots, water chestnuts, edamame, add soy sauce). We also cook breakfast with pancakes, Burgers and Hot Dogs. If you want some recipes, just search the web for what Teppanyaki steak houses cook. Try: BBQ Pork Roll- A Pork Loin, with Sesame oil on griddle. Roll the pork loin back and forth from front to back, until the outside is browned and almost blackened. Cut up some Cabbage (2 cups) into 2” triangles, and toss onto the griddle with some oil. Keep it separate from the pork, and let it get some blackened edges…move it to a cooler spot. Once the loin is almost crispy on the outside, with a sharp knife, cut the loin on the griddle into 1/2” slices, flattening them out on the griddle (the insides will probably be pink still). Move them around to let the pinker ones cook on the hotter section, and move the cooked ones to a cooler spot. When it’s almost ready, place your cabbage on a serving dish. Add some Korean BB! Sauce (about 1 cup) to the pork, and mix on the grill. When it’s bubbling and ready, remove it to the cabbage bed on the serving dish…Mmmmmm. This griddle has replaced our 5-burner stove as our daily cooking appliance, and the methods above I’ve used for more than 700 days of use. Good luck, happy griddling, and enjoy!

I have some mixed feelings on it but I am trying to figure out if my dislikes are simply due to the way I'm using it, or if they are legitimate issues with the Little Griddle. I am using mine on a Weber Genesis E-330 3-burner gas grill. The Good: It feels sturdy and high-quality. Despite being "Little", the GQ230 is not particularly cramped (the only time I wished I had more space was when we were making a large batch of fried rice on it). The surface is great to cook on. It does not need to be seasoned like cast-iron or like the cold-rolled steel tops found on other griddles you might be looking at. The Bad: A little bad: the size. I say that because it is not big enough to adequately have 2 zones (like a hot and warm zone). Even if you apply the heat to one side, it will not take long before the temp "evens out" across. If the material were thicker or if the unit were larger, then I believe this would be less of an issue (though both would make it less portable and too big to use in the majority of grills & cook tops. Also a little bad: It loses heat fairly quickly. I find that my Little Griddle cools off fairly quickly. This may be more the fault of my gas grill (which this type of grill (or most any) are designed to work particularly well with the lid open all the time). The biggest bad: the grease trough. Because the grease trough is attached, it is over the heat (in my instance. This may not be an issue if positioned just right over a gas cook top). While I understand why the grease area is attached, it means 2 issues. First, when you go to scrape anything into the trough, it starts popping (the grease is hitting a hotter part of the steel that hasn't been cooled by the food). If you are cooking something with a lot of grease (like a bunch of sausage or bacon), then you will have to reach over a mote of popping grease to manage your food. Second, because the trough is attached, it makes cleaning harder. The cooking surface is best cleaned right after the cook while everything is still hot. Some water and a Scotch-Brite pad will take care of everything (I use my scraper to work the Scotch-Brite pad around), but the only way to get the grease (and now, dirty hot water, too) is using wads of paper towels and tongs. The grease/water will be hot AF, so be careful. A dedicated gas griddle (like one from Blackstone, Camp Chef, Razor or Pit Boss, not to mention higher-end units from EVO or Le Griddle) get hot easily, retain even temps, have better temp control for zones, and have a removable grease tray that is not heated with the top. But, they are also ANOTHER appliance that you have to use outside. So, if you're thinking this is going to turn your gas grill into a true flat-top, think again. You will still be able to use this to make some FANTASTIC food, but there will be annoyances. I have not tried using the GQ230 on a gas cook top (my indoor cook top is induction and there is not enough surface area / contact on the bottom of this to use it via induction). Overall, I like the Little Griddle and I enjoy using it. For my setup, I blame the heat issues on my setup and not the Little Griddle. But for the grease management issues, I blame the Little Griddle all the way. With that said, I am not sure how one could make an accessory like this with a removable grease tray. I am going to keep using it (as I can turn out some great food with it), but I am definitely looking forward to upgrading my griddle setup someday. EDIT 4/2/23 - the cons of the Little Griddle made me not want to cook out as often, so I upgraded to dedicated griddle (a Camp Chef FTG400 specifically) and it has been a dream. Holds heat much better, easier to clean, and just overall a much more enjoyable experience. The Little Griddle is a good product but the whole idea of it is flawed. If you think you want a flat top grill, just get one. This will most likely frustrate you.

You have to realize going into this that a griddle like the Little Griddle will not provide the same control, volume or results as a Blackstone. However, if you want to add a griddle to your grill without having to buy a whole separate unit, then this is a great choice. Gives me good results although the heating around the surface is not always consistent. Highly recommend you buy an infrared heat thermometer to check the griddle surface when cooking. I’ve had fun using it for bacon, smash burgers, fajitas, scallops and other things. My family loves the idea of using a griddle for variety. Pretty easy to clean. Cooking capacity is modest but adequate for my needs.

This thing is great. It leaves me the versatility of using my regular grill or having a griddle. Sets on top of my grates and covers just about all of my four burner grill. Even heat distribution with sturdy bracing underneath. I like that it's stainless steel, it cleans up really easy. Be careful, because the handles get hot, so you have to let it cool down before removing it for cleaning. The sides and rear are nice and high. The front has a drain area. I have found that by turning it around you can rake the grease to the back. If you don't, the grease heats up and splatters on you. You can also put wet paper towels in the grease tray to keep it from splattering, but I like to just turn it around backwards. Have cooked burgers and they turn out great. I love sauteeing onions on it for the burgers, and you can have it ready all at the same time. Great Griddle!!!

Where has this griddle been all my life? I'm not sure where/how I first heard of this item recently but I'm glad I did. Here's my take 1) More options. My family lives in Florida and we use our outdoor kitchen quite a bit. I have a Cal-Flame grill and even though it came with a griddle attachment to replace 2 of the 4 grates, I've never been satisfied with it - mainly because all the griddle drippings fall down onto my burners and create flareups and a bit mess. In addition, the grill griddle is small and I wanted something larger. When I first saw the Little Griddle series I was originally looking at the Sizzle Q (SQ180), but thankfully I saw the LG website and discovered the GQ230 and I'm glad I did - this is the size that I really wanted because it covers about 24 inches (which is 3 of my 4 grates), whereas the SQ180 only covers 18 inches and the GQ120 only 13. I got the largest size because I wanted to be able to cook for friends and family - that being said, it's not like the GQ230 is giant and I'd venture to say it would fit most full size grills. Measure your grill and I'll bet you'll see this will be the right size for you. 2) Professional Grade SS - the GQ series has a higher grade of SS than the SQ180. As I plan to use it often I want it to last a long time so it was worth paying a little more 3) Versatility in Cooking- this will allow you to do so much more with your grill than before. So far I've made cheesteaks, bacon/eggs/potatoes, fried pineapple, korean chicken, and cajun chicken. These are items that most people can't do on a regular grill. 4) Easier Cleanup: Even though I already had that Cal Flame griddle attachment the Little Griddle was so much easier to use. For starters I had more space. And secondly the cleanup was much easier - basically I only had to clean the griddle and my grill itself stayed clean - bonus! 5) Buy with confidence: I did research on amazon and online and the reviews for this were consistently good. I would have to echo that. My only complaint is the price - at over $100 this isn't cheap. However if it does last as long as I hope and we get a lot of usage out of it, then it will be worth it.

I bought this griddle to use with my Weber Genesis gas grill. I wanted something heavy duty, easy to clean, and with atleast 2" high sides since I plan on grilling fast and sloppy cheese steaks with lots of veggies. This griddle fits the bill on all points. If you reference the attached consumer photos I submitted you will notice the robust cross bracing on the underside to prevent warping from prolonged heating. The handles are upgraded as well from what the product picture shows ( again, see my pics). The grease trough is deep and generous in size. My only complaint is that even with my 38,000 BTU grill (which heats fast) running all burners on high, it took about 10 to 15 minutes to fully heat up. But that's due in part to the abundant ventilation incorporated to help provide even heating. The product itself is constructed entirely of finely finished welds, nothing is snapped together or bolted except for the handles. It presents itself as rock solid and well designed to assure quality cooking and ease of use. So, as far as slow heating? It's worth the wait! Clean up is a breeze! My first cook was cheese burgers. In the end, I had clumps of hot cheese and grease all over the surface. I just poured some bottle water on to the hot griddle surface and used a 6" metal scraper to gently scraped all the mess into the grease trough and it was clean and ready to use again in less than a minute! One reviewer described the steel as thin, I disagree. This is Little Griddle's Professional Series, their best. the stainless steel is 12 gauge 430 grade. it appears very robust and should stand up to years of abuse. Would I recommend it to a friend? I already have! They received theirs yesterday.

Have owned few months, tips that may help if considering: 1-Seems well made. 2-Easy enough to clean. 3-On Weber three-burner gas grill (15 year old Genesis?) found it heats better if flavorizer bars removed from burner — helps get heat up but not awesome since bars have to go on/off based on use of grill. 4-one major bummer is had hoped to be able to leave the Little Griddle in the Weber grill between use — BUT — found leaving it on the grates between use caused significant rust on the Weber grates. Tried it multiple times to confirm it was not water from the cleaning causing it. Additionally it was during dry season so not weather related. Best guess is there the moisture in the exhaust of the gas flame gets trapped under the Little Griddle and causes the grates to rust at a very advanced rate. Same grill and grates without the griddle on them for longer periods of time did not experience the rust issue. Maybe this would be less of issue if you grates are stainless. I now have to remove the Little Griddle each time after cleaning and have to find a place to store it.