Which frying pan for on the BBQ?

JaxDad wrote:


Aside from the fact a 24" round griddle would be way to big for my grill, the overhang would not be anywhere near the same temperature, and a PITA to store, handle and clean.

Besides, at $200 for a Mojo I can buy 4 Lodge Griddle / Grill Pans instead and still have change left over.

From a cooks point of view, the Lodge units have grill bars on one side and a smooth griddle on the other side and lip around the edge of both so the juice or fat isn't pouring all over everything.

You're right! The Mojoe is a totally different take on griddle cooking! If I want even heat across the entire surface I use it on my 22" Weber or my campfire. When I use the Mojoe on my Camp Chef stove with the centralized heat source, the center area is hotter so I can cook several different items for my meal there and push them over to the side when they are done to stay hot while I cook the next item.

The cleaning process (same as the seasoning process)takes me less than 30 seconds! Just scrape, pour on some salt (abrasive)and some oil and then rub down with a wad of paper towels.

And yes, griddles are supposed to have a lip, aren't they? For me, the absence of a lip is a nice feature. When I use my Mojoe camping, the juice and fat simply drip of the edge onto the dirt or into the campfire. I can cook a pound of bacon in less than 5 minutes over my campfire and the grease just goes away! I do have the attachable Griddlip that allows me to bank food up against it while I cook something else. No lip also make the clean-up scraping process a breeze.

The Mojoe also comes with removable handles so placing it on or off the heat source is easy. I also use one handle to carry the Mojoe around vertically.

Yes, it is expensive but it cannot be broken and will be passed on for many generations in my family.

Cam