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Originally Posted by hammondc
Talk to me........I am looking at the 36"
Adam has already given me some insight via PM.
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36" or bust. I'm sure Adam already shared his experience with the 28"
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How do you clean the top?
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Water, scraper, and some paper towels.
The clean up is pretty fast and easy
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Do you always leave it on?
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Like Adam, not sure what this means.
I do the same, cutting off one or two burners for food that's cooked and I just want to hold.
I leave the propane tank connected and on, just like a gas grill, if that's what you mean?
I haven't gotten any rust on my cooking surface.
Just take the time to season it properly and you should be fine.
Mine cooks cooler towards the front and back edges.
All my burners cook the same, I don't have one that cooks hotter than the others.
Here's a before and after pic of the seasoning process.
You can see where my griddle cooks hotter.
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Anything in particular that sucks about it?
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I wish the channel that funnels the grease was a little larger.
The size is fine for managing grease while cooking, but I sometimes overflow it while cleaning it with water
If I go slower and take care not to spill any, I can do it, but I don't like to go slower.
The cover has a seam that runs right over the cook top.
When it rains water lays on the top, seeps through the seam, and ends up on the griddle.
This hasn't caused any rust on mine, yet.
I cook on mine pretty frequently, but could see if forgotten about for 4-6 weeks with some rain, it could be an issue.
I sometimes cover mine with an upside down mixing bowl on the griddle.
It helps the water run off, and not lay on the cook top.