Using a griddle on a charcoal grill opens up a world of cooking possibilities, from breakfast classics to searing steaks. The key is proper setup and temperature management using your charcoal.
Getting Started: Setup
Before you light your charcoal, place the griddle directly onto the cold grill grates.
- Placement: Position the griddle where you want your main cooking zone to be. If your griddle covers the whole grill, that's your zone!
- Slow Preheat: Setting the griddle on the cold grill allows it to slowly preheat as the charcoal warms up, promoting even heat distribution and reducing the risk of warping.
Heating Your Charcoal Grill for Griddle Use
Once the griddle is in place, it's time to get your charcoal going.
- Charcoal Quantity: According to expert advice, you should use enough charcoal for a medium to high heat. This means filling a chimney starter about half to two-thirds full for medium heat, or almost full for high heat, depending on your grill size and desired temperature.
- Arrangement: Once the coals are ready (ashed over), arrange them under the griddle area. For more precise control or temperature zones, you can pile coals thicker on one side for a hotter zone and thinner on another for a cooler zone, although direct heat is often preferred for griddle cooking.
Checking the Griddle Temperature
Allow the griddle time to heat up with the grill. The time will vary based on how hot your charcoal is burning and the thickness of your griddle.
- The Water Test: A simple way to check if the griddle is hot enough is the water droplet test. Carefully flick a few drops of water onto the surface.
- If they sizzle and evaporate instantly, the griddle is very hot (high heat).
- If they sizzle and skitter around for a few seconds before evaporating, it's at a good medium-high temperature for most cooking.
- If they just sit there or slowly evaporate, it's not hot enough yet.
When the griddle is hot, you're good to go.
Cooking on Your Charcoal Griddle
Here are some tips for cooking once your griddle is hot:
- Oil it Up: Lightly oil the griddle surface before adding food to prevent sticking. Use an oil with a high smoke point like canola, grapeseed, or avocado oil.
- Temperature Zones: Even with charcoal, you can influence zones by coal placement. Use hotter areas for searing and cooler areas for cooking through or keeping food warm.
- Monitor Charcoal: Keep an eye on your charcoal supply during longer cooks. You may need to add more lit coals to maintain your desired medium to high heat.
- Vent Control: Use your grill's vents to help manage airflow and temperature. More open vents mean hotter, faster burning coals.
- What to Cook: Griddles are perfect for:
- Pancakes, eggs, bacon, and breakfast hashes
- Smash burgers and philly cheesesteaks
- Searing scallops or shrimp
- Sautéing vegetables
- Grilling sandwiches
Cleaning Your Griddle
Proper cleaning after use is essential for maintaining your griddle.
- While Warm: Scrape off food residue while the griddle is still warm (but not scorching hot) using a metal spatula or scraper.
- Oil Seasoning: Depending on the griddle material, you may need to apply a thin layer of cooking oil after cleaning to maintain the seasoning and prevent rust.
Using a griddle on a charcoal grill requires a bit more attention to temperature than gas, but the results can be well worth the effort, imparting a subtle smoky flavor to your griddled favorites.
