re: Somebody explain the outdoor griddle phenomenon to me.

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Which of those is a challenge with an indoor griddle pan?

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None of them.. but I can cook with just about anything. It’s handy for making a bunch of food quickly especially smash burgers simply because it’s just bigger and having a grease trap is really helpful

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And call me crazy, perhaps a wok or cast iron?

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Ok, you’re crazy.. You happy.

I have and cook with both of those as well

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You could go all in- get all the specialized pans for half the price and half the space at a better quality I think is the point in the thread.

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You could and I do have a griddle for my indoor gas cooktop but I simply don’t like cooking certain things inside mainly for cleanup purposes.. better quality what??

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don’t really care what others cook on, but in discussion of viral marketing I guess more interesting.

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Nor do I, I like options personally… Hell I have a gas grill outside that the builder put in, a pellet smoker and Blackstone. I also have a Weber mini kettle for backup.

And, my Blackstone was a gift so there’s that. But I use all of the above mentioned equally and frequently (minus the Weber)

I had a small cheap Academy brand “black stone” that ran off propane, never could keep it lit. So I just took the cooktop part and placed on my regular gas grill when we want to cook smash burgers or breakfast stuff.

Works the same and saved alotta money and space. Easily removed to cook with open flame when needed.

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Donated it to the KCs.

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I'll bet they pancake and sausage the frick out of it.

Well at least it found a good home, and isn't rusting on your porch like many do.

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One of the reasons I’m looking at an outdoor griddle, cooking the vegetables properly on the stove has been a challenge and also would love to properly sear the meat.

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Used to have this thing that was meant for a gas grill for veggies and I hated using it. Griddle works wonder

I got the little tailgator for camping. Love it

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I use mine to sear after sous vide.

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That's what you have your outdoor built in gas grill under the patio for

Here’s why I use it often.
You don’t heat up the kitchen, heats up way way quicker than grill.
Fried rice
Fish tacos (fish on one side, tortillas on other) cooks fast.
Blackened/Bronzed trout/other
Salmon with skin on (skin side down first cook most the way through, flip and peel skin right off, scrape the brown fat away, quick flip back)
Large volume mixed grilled vegetable (diced zucchini, squash, onion, mushrooms, bell pepper, eggplant, asparagus: mix and match)
Grilled shrimp

Chicken and burgers are fine, just no marinade for chicken with too much sugar, will mess with your seasoning of the cast iron.

It’s more practical for daily lunch/dinner. Quick start, quick to clean. As a comparison my neighbors have a green egg, probably use it 2-3 times a month
Honest downsides: cold wind and doesn’t heat up well, in coastal air components do corrode even with good attention to maintain