RolandFinland
Well-known member
- Joined
- Aug 5, 2010
- Location
- Vasa...
I want to build a griddle for my weber 22.5", a simple round piece of steel is what I am thinking, perhaps a back wall welded on so that food doesn't fall off that way. But I am concerned about warpage from the heat and how that should affect the choice of thickness.
I was thinking 1/8" first but that might be too little. I found a commercial variant that used 1/4" steel and perhaps that is good. Some people told me they got 3/8" pizza steels in their ovens and they still warp though...
The 1/4" griddle I saw had pieces of steel bar welded under it. I wonder if that is to prevent warpage or some other purpose. To me it seems a sensible solution, don't want to go overboard with an unnecessarily thick top.
I dunno, what do you guys think? I know I want to make one, I like building stuff and it's more rewarding than just buying whatever.
I was thinking 1/8" first but that might be too little. I found a commercial variant that used 1/4" steel and perhaps that is good. Some people told me they got 3/8" pizza steels in their ovens and they still warp though...
The 1/4" griddle I saw had pieces of steel bar welded under it. I wonder if that is to prevent warpage or some other purpose. To me it seems a sensible solution, don't want to go overboard with an unnecessarily thick top.
I dunno, what do you guys think? I know I want to make one, I like building stuff and it's more rewarding than just buying whatever.