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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 01-27-2021, 09:17 AM   #16
On the road to being a farker
Join Date: 07-27-20
Location: UK
Name/Nickname : Jowwy

Originally Posted by robertm View Post
I'm in the contemplation stages of a large outdoor kitchen. I am thinking for my outdoor flat top griddle, or plancha as you call them, I'm going to go with a restaurant grade unit. The Blackstone's, camp chefs and what you show above are great for 3-5 years max. After that they are pretty wore out. I want something that will still perform and look great after 10 years. Just something to consider, may not apply to what your doing.
Have to be honest the plancha above is on sale at grade is around 1k over here, I’ll stick with the one I posted and if it does last 2/3 yrs I can have 8 new ones compared to restaurant grade
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Old 01-29-2021, 06:34 AM   #17
Full Fledged Farker
Join Date: 05-14-16
Location: monroe, ga
Name/Nickname : ringo

Webstaurant Store is one of several commercial kitchen stores where you can shop online. This page is for their Teppanyaki grills. There are two models that are LP or gas. Looking over the site, most of the flat tops that are drop-in run on electricity.

You might consider a mix of LP and electricity to get the best outdoor setup.
May your wood stay dry and your smoke stay blue.

A-1 Competition Smoker
48x48 open wood grill
72x48 open wood grill/smoker/pig roaster
Sam's 8-burner gas Event Grill w/griddle drop-in
Blackstone Range Top Combo Grill
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