WIRED Turns out I love to griddle outside! With a large surface area and propane heat, you can cook a whole meal for a crew. TIRED With its peculiar mix of solid and flimsy parts, I will likely not replace my gas grill with this particular griddle.
, Joe Brown used a review of a Home Chef flattop as a vehicle to illustrate the popularity of outdoor griddles, and his story helped turn on the jets for the category.
While a propane-powered outdoor griddle still might be a novelty to many home chefs, the form is familiar: Take a four-burner gas grill and replace the grates with a big rolled-steel plate, remove the lid, and just about everything else will be similar. On the Cuisinart the burner elements run front to back, and the two front corners have holes that lead down to metal grease cups that collect oil and gunk.
Setup could have gone easier with this model, particularly the seasoning process, where you scrub “shipping oil”—whatever that is—off that giant, heavy cooktop, then hit it with high heat and a slick of canola until it’s seasoned, repeating the process until the cooking surface is smooth and black. More than putting everything together, this regreasing took quite a while.
The seasoning process also made it clear that the heat is concentrated along the griddle's widthwise centerline. With all burners on at the same setting, the temperature would ideally be even everywhere on the cooking surface, so this is bad. What surprised me was how quickly I got used to it.
I did love how grease fires are a thing of the past on outdoor griddles, as you just scrape all the gunk into what’s called a grease well. On other top-ranked models, these are in the back, allowing you to push everything away from you into the well. The Cuisinart has two metal grease cups that work fine, but for reasons I don’t understand, they’re on the front corners, forcing you to awkwardly and carefully scrape hot gunk toward your junk. No thanks.
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