Upgrade Your Grill: Wood-Fired Griddle Top | Arteflame

What is the Fastest Way to Convert a Kettle Grill into a Griddle?

The Bottom Line: You do not need to purchase a standalone propane griddle to enjoy flat-top cooking. By replacing your existing wire grate with a solid carbon steel insert (like the Arteflame), you can instantly transform a standard Weber Kettle or Kamado grill into a wood-fired griddle. This upgrade provides superior heat retention, creates distinct temperature zones, and eliminates the risk of flare-ups while maintaining that authentic smoky flavor.

Why Should You Upgrade to a Solid Griddle Top?

Most backyard chefs are limited by standard wire grates. Food falls through, fat drips onto the coals causing flare-ups, and searing is often inconsistent. A solid griddle top solves these issues by turning your kettle grill into a dual-zone cooking station.

What Are the Core Benefits of Carbon Steel Inserts?

• Total Surface Utility: Unlike wire racks where you lose veggies and shrimp, a solid surface lets you cook everything from eggs and pancakes to smash burgers and steaks simultaneously.
• Dual-Zone Cooking: The design allows for high-heat searing near the center and lower-temperature roasting near the edges.
• Flavor Infusion: Because the fire is directly below the center opening, smoke circulates over the food, infusing it with wood-fired flavor that propane griddles cannot replicate.

By utilizing a carbon steel insert, you gain the versatility of a commercial kitchen flat top without sacrificing the high-heat capacity of a charcoal grill.

Pro Tip: Treat your carbon steel insert exactly like a cast iron skillet. The more you cook on it, the better the non-stick seasoning (patina) becomes. Avoid using soap; simply scrape it clean and oil it while warm.

How Does a Griddle Insert Compare to Standard Grates?

To help you decide if this upgrade fits your cooking style, compare the performance of a carbon steel insert against traditional methods below.

Is Carbon Steel Better Than Cast Iron for Grilling?

This is the most common question among grilling enthusiasts. While cast iron is a classic choice, carbon steel offers specific advantages for outdoor grilling.

Why Choose Carbon Steel?

Carbon steel possesses the heat retention properties of cast iron but is significantly smoother. This smooth surface creates a better contact area for searing steaks and smashing burgers. Additionally, carbon steel responds faster to temperature changes, giving you more control over your cook. If your fire gets too hot, carbon steel cools down slightly faster than cast iron when you adjust the fuel, preventing burnt food.

Pro Tip: Use the "Center vs. Edge" technique. Sear your steaks at 700°F+ near the center opening, then slide them to the outer edge to finish cooking internally at a lower temperature. This is the secret to a perfect edge-to-edge medium rare.

How Do You Maintain a Wood-Fired Griddle Top?

Maintenance is often a barrier for new owners, but it is straightforward if you follow a routine.

What is the Best Cleaning Method?

Cleaning a carbon steel top is easier than cleaning wire grates because you do not have to remove it to scrub.

1. Scrape while hot: Immediately after cooking, use a flat-edge spatula to scrape food residue into the center fire opening.
2. Wipe with oil: Pour a small amount of high-smoke-point oil (like grapeseed or canola) onto the surface and wipe it down with a paper towel or rag.
3. Cover: Once cool, cover the grill to prevent moisture buildup.

Frequently Asked Questions

Can I use charcoal and wood with a griddle insert?

Yes. A combination of lump charcoal and seasoning wood is ideal. The charcoal provides consistent base heat, while adding wood chunks creates the high temperatures needed for searing and adds aromatic smoke flavor.

Does the insert fit standard Weber grills?

Most griddle inserts are precision-cut to fit specific diameters. For example, Arteflame makes inserts specifically for 18-inch, 22-inch, and 26-inch kettle grills, as well as Kamado-style grills like the Big Green Egg.

How long does it take to season the griddle?

The griddle comes ready to cook, but the seasoning improves with every use. You can achieve a solid non-stick black patina within the first 3 to 5 cooks if you oil it properly after every session.