Afternoon team
A few weeks ago I got myself one of these rectangular flat hot plates for laying on top of the barbeque in order to make smash burgers.
It worked just fine and I'm pretty happy with it. The next thing I was going to use it for was making some Philly Cheesesteaks.
I won't be using the barbeque for anything else, so I'm wondering if I would be wasting my time using lumpwood charcoal as it won't be flavouring anything? Am I as well just getting a big bag of cheap briquettes for whenever I'm using the barbeque just for this hot plate?
I am a total novice to barbequing but I do know that the briquettes last longer as well - so maybe if I'm doing the cheesesteaks in batches that would be better?
Or does the lumpwood burn hotter and that would be better for cooking on the plate?
Or does it make no odds at all and I'm overthinking this?
As I was saying, this is purely for when I won't be using the barbeque for anything else but hot plate cooking (smash burgers / cheesesteaks).
Thanks folks!
put the griddle on top of a vortex cone and it'll get blazing hot regardless of what you use. for me in a weber 22, a full vortex cone can reach like 400F just on the indirect area with briquettes. the direct area must be like 700-800. otherwise briquettes just laid out in a grill might not get really hot enough.
Thanks - I don't have a kettle barbeque, so not sure if that makes a difference? That vortex thing looks interesting though - don't have one (yet!) though...
For your use case. 100% you need briquettes.
I did have it over lumpwood before - Any reason you go with briquettes? I'm wondering if it's because they might last longer / cheaper for doing this...