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Post Tue Jan 29, 2013 6:19 pm
MN_BBQer medium
medium

Posts: 138
Location: Rosemount, MN
Hey Guys! I have a question for ya.

I want to create a surface where I can stir fry, in the same way Japanese restaurants do a.ka. teppanyaki, on my grill...

What kind of "safe' materials should I use?

Thickness?

Any input will be greatly appreciated!

Denny
Let's have a few and talk BBQ!
CG PRO SFB

Post Wed Jan 30, 2013 1:30 am
smokeybeaver well done
well done

Posts: 807

Post Wed Jan 30, 2013 7:57 am
tbk420 well done
well done

Posts: 721
Location: Western Pa.
Just grab a cast iron griddle:

http://www.amazon.com/Lodge-Double-Reve ... 955&sr=1-3

That's basically what the Mongolian grill places use, but on a larger scale.

Post Wed Jan 30, 2013 11:17 am
MN_BBQer medium
medium

Posts: 138
Location: Rosemount, MN
Thanks for the links.

I have a chargriller, and I was hoping to have a custom fit teppanyaki style top for one half of the grill. I would like to avoid cast iron, not for any particular reason, but most are already pre-made and might not fit the grill...

Thanks guys.
Let's have a few and talk BBQ!
CG PRO SFB

Post Wed Jan 30, 2013 3:10 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7110
Location: Stoughton, WI
If stainless steel is used for the teppanyaki grills what about making your own out of some angle iron and a sheet of steel?

Post Wed Jan 30, 2013 6:02 pm
MN_BBQer medium
medium

Posts: 138
Location: Rosemount, MN
What is angle iron, and the benefits?

I like the look of stain-less steel, and the obviously durability, so I would like to stick with that, unless there is a better option.

Typically, how much would it cost to have some one make you a teppanyaki style top? I don't have the means to do it myself or the knowledge...
Let's have a few and talk BBQ!
CG PRO SFB

Post Thu Jan 31, 2013 9:50 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7110
Location: Stoughton, WI
Basically it's steel flat stock bent into a V-shape and it's often perforated. I'm thinking that if you made a frame you could bolt some stainless steel to it to act as the grill top, but I don't know how thick the stainless would have to be in order to withstand repeated exposure to high heat.

I have no idea what it would cost to have one made but you could look in the Yellow Pages under "Metal" to see if there are any fabricators and metalworking shops in your area. Good luck!

Post Thu Jan 31, 2013 2:35 pm
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5365
Location: Damascus, Maryland
Be aware that stainless won't look so hot after it's
been brought up to temp. The only way to
keep it looking like new is not to use it.

Having said that.

www.littlegriddle.com

-YB
Weber Summit E-470
Weber 22" MasterTouch
New Braunfels Hondo offset
Bar-B-Chef offset
Weber Jumbo Joe
Weber Q-220

Post Thu Jan 31, 2013 3:10 pm
BBcue-Z well done
well done

Posts: 3030
Location: Atlanta-GA
Cast iron works very well. Camp Chef makes them in all sizes and they work very well. I have 2 of them myself and use them often. You can find them at Amazon or any outdoor store.
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Post Sat Feb 02, 2013 4:09 pm
MN_BBQer medium
medium

Posts: 138
Location: Rosemount, MN
BBcue-Z wrote:
Cast iron works very well. Camp Chef makes them in all sizes and they work very well. I have 2 of them myself and use them often. You can find them at Amazon or any outdoor store.
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You can just get the top right?
Let's have a few and talk BBQ!
CG PRO SFB

Post Sat Feb 02, 2013 4:10 pm
MN_BBQer medium
medium

Posts: 138
Location: Rosemount, MN
YardBurner wrote:
Be aware that stainless won't look so hot after it's
been brought up to temp. The only way to
keep it looking like new is not to use it.

Having said that.

http://www.littlegriddle.com

-YB



THANKS!!! I'll look into that!
Let's have a few and talk BBQ!
CG PRO SFB

Post Sat Feb 02, 2013 5:19 pm
BBcue-Z well done
well done

Posts: 3030
Location: Atlanta-GA
Yes, the griddle is sold separately in many sizes as I mentioned
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Sizzle Q also has a stainless steel option in many sizes if that’s what you’re looking for
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I prefer cast iron for it’s non-stick property, provided it’s seasoned correctly. And also heat retention and conduction of cast iron over SS.
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