Natural Gas Grill & Griddle Combo (The Upgrade) | Arteflame

Why Upgrade to a Natural Gas Grill Griddle Combo?

Upgrading your natural gas grill with a carbon steel griddle plate instantly transforms your outdoor cooking versatility. This setup eliminates flare-ups, allows for restaurant-quality searing at temperatures over 1,000°F, and enables you to cook fragile foods like eggs and vegetables alongside steaks. By converting to a solid surface, you combine the convenience of continuous natural gas fuel with the high-performance capabilities of a professional flat top.

How Does a Griddle Surface Outperform Standard Grates?

The primary issue with standard grill grates is the loss of moisture and flavor. When juices drip through the grates, they cause flare-ups that char food unevenly and dry out the meat. A solid carbon steel surface solves this by vaporizing juices instantly upon contact, infusing that flavor back into the food without the risk of burning.

For those looking to maximize their grilling investment, comparing the functionality of standard setups versus a griddle conversion is essential.

Is Carbon Steel Better Than Cast Iron for Gas Grills?

While cast iron is a traditional choice, carbon steel is the superior material for a natural gas grill upgrade. Carbon steel is smoother, allowing for a better non-stick seasoning (patina) to develop over time. Furthermore, it is more durable against thermal shock, meaning it won't crack under the rapid temperature changes often associated with high-BTU gas burners.

Pro Tip: Carbon steel responds to heat changes significantly faster than cast iron. On a natural gas grill, this allows for precise temperature management—you can create a distinct high-heat sear zone in the center and a cooler resting zone on the edges simultaneously.

This zonal cooking capability is unique to the griddle combo, allowing you to sear a steak at 1,000°F while slow-roasting vegetables just inches away.

How Do You Season and Maintain the Surface?

Maintenance of a natural gas griddle combo is significantly easier than scrubbing charred grates. Because the surface is flat and continuous, you do not need to disassemble the grill to clean grease traps constantly.

To maintain the surface, simply scrape food residue into the fire or grease trough while the unit is still warm. Follow this by wiping a thin layer of high-smoke-point oil (like grapeseed or flaxseed oil) onto the steel to protect it from oxidation.

Pro Tip: Never use soap on your seasoned griddle. If you encounter stubborn residue, use coarse salt and a half-cut potato to scrub the surface while it is warm. This cleans effectively without stripping the non-stick patina you have built up.

Frequently Asked Questions

Does a griddle use more gas than standard grates?

No, a griddle combo is often more efficient. The solid steel surface retains heat much better than open grates, allowing you to turn the dial down once the steel is heat-soaked while maintaining cooking temperatures.

Can I leave my carbon steel griddle outside year-round?

Yes, you can leave the unit outside provided it is kept seasoned and covered. A proper oil coating prevents rust, ensuring the grill is ready to use even after winter storage.

What foods can I cook on a combo setup that I can't on a normal grill?

The solid surface allows for liquid batters and small items. You can cook pancakes, bacon, fajitas, stir-fry, and smashed burgers, which would otherwise fall through standard grill grates.