Weber solid surface griddle advice?

doesn't that still mean you are running at low pressure, I think the regulator on the RV is low pressure. I have no idea what pressure it is. hoping if I connect my 20lb regular will allow more in. will post when I try

bbaker2001 wrote:
yes no problem with air flow,
yes it does not seem to get hot enough. I am looking at maybe taking off the regulator. not sure what size it comes with. I ordered a 20. I might try that in line. just seems like not enough flame pressure. thought of drilling out the holes.
if I find a solution, I will let you know.

I took the regulator off ours and are running off a quick connect on the line under our trailer. Same as our old Coleman, just seems to have a bit of a lazy flame - not quite enough pressure I guess. Our stove inside is around 25' or so away from the tanks and works just fine. Maybe the answer is drilling out the holes and would be interested to hear if that helps.

yes no problem with air flow,
yes it does not seem to get hot enough. I am looking at maybe taking off the regulator. not sure what size it comes with. I ordered a 20. I might try that in line. just seems like not enough flame pressure. thought of drilling out the holes.
if I find a solution, I will let you know.

bbaker2001 wrote:
not sure if I have the #. I do know it is for the next size Q up. I think it is the 2000. I was in camping world and saw the 2000 and it had the left side grill installed. I took it off and set it in the 1000. this is what it looks like. have no problem.
I have to leave the lid closed in order to get it hot enough to cook pancakes.

Thanks. So it doesn't fill the entire grate area and lets air flow around it so I can see that working. The 1/2 size is just a tad too small.

If there is one downside to these Weber Q BBQs is that they don't seem to get quite hot enough. I used to be able to use one or two pots one our Roadtrip but on the Weber it's just not hot enough to get water to boil, even with a lid on a pot.

The Roadtrip has a full-size griddle but they have a design flaw - can't close the lid with the full griddle on it. Doesn't seem to be THE perfect BBQ made.

I heard a really good analogy once... you are not supposed to polish it smooth like a mirror. Have you ever tried to paint a waxed and polished car? You normally rough the surface and prime it so the paint will stick. Oil is the paint for a cast iron pan. If you polish it smooth and then season it, you will just have to re-season it every time you use it.
I guess the real argument is how rough is too rough?
Seasoning well and using a metal spatula will help a lot.

not sure if I have the #. I do know it is for the next size Q up. I think it is the 2000. I was in camping world and saw the 2000 and it had the left side grill installed. I took it off and set it in the 1000. this is what it looks like. have no problem.
I have to leave the lid closed in order to get it hot enough to cook pancakes.

myredracer wrote:

I wonder why they make them rough if it makes food stick more? We have a cast iron frying pan that is relatively smooth. I do have a few pneumatic & electric tools that I could use to smooth the surface.

I'm no expert on metal foundry processes, but...the roughness comes, as I understand it, mainly from the sand used in casting. Making things smooth likely requires an additional step like surface grinding, tumbling, shot blasting, or something along those lines; or else the use of a different, finer sort of sand. I would suspect that producing slightly rough castings is less expensive than producing nice smooth ones.

Pam makes a spray for high temperatures, I would use that and let that oil (peanut I think) work to season as you cook. Also, the general rule of thumb with eggs sticking is turn down the heat. Don't know if that could also be part of the problem, too.

DrewE wrote:
It should be possible to grind it smoother with some appropriate tool. A sanding block (such as a convenient scrap of wood) and fairly fine carbide wet/dry sandpaper used wet, would be one reasonable approach. I have a couple of cast iron frypans with smooth ground interiors and one without, and I much prefer the smooth ones because they seem to stick somewhat less.

Of course, after any sort of grinding or sanding, cleaning and reseasoning is required. Cooking up a bunch of bacon helps the seasoning process along, and also good bacon is delicious.

I wonder why they make them rough if it makes food stick more? We have a cast iron frying pan that is relatively smooth. I do have a few pneumatic & electric tools that I could use to smooth the surface.

I did cook bacon first, thinking that would help but the eggs still stuck on like glue. Will try seasoning in the oven first before attempting any smoothing of the surface.

bbaker2001 wrote:
We have the smaller Q. we wanted a griddle also, but they do not make a full size anymore, only for 1 side.
1 checked the next size griddle and it fit perfectly on our Q. now we have a full size griddle. I wish I could figure out how to get more heat, when trying to cook pancakes it cools off to quickly.
we use it as an outside oven. makes great cobbler

Do you happen to have the part number? I don't recall seeing one when we were looking. That's what we really wanted but read a comment on Amazon that a full size griddle won't work because it blocks air flow or something to that effect. Two 1/2 size griddles won't work anyway because of where the tabs are along the edge.