Weber solid surface griddle advice?

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.