Cooking a lot of food is easy when using Camp Chef’s Flat Top Grill. The large surface area will enhance your cooking experience giving you plenty of room to work so cooking is done efficiently. Included is an interchangeable flat top griddle making it easy to cook pancakes, bacon and eggs, sausage, and hash browns - all at once. Then switch to grilled burgers, kabobs, and chicken for the next meal. Four individual burners provide heat in specific areas creating heat zones that will help you manage hot foods. Built in matchless ignition knobs control the heat and flame. Fold-down side shelves and roller wheels are added for convenience. Features: Includes huge interchangeable flat top griddlev True Seasoned finish, ready to cook non-stick surface Griddle cooking surface: 604 sq. in Grilling cooking surface: 501 sq. in Four 12,000 BTU stainless steel burners Matchless ignition system Two large folding side shelves Grease management system collects drippings for easy clean up Grease tray, catch bucket and micro adjust griddle levelers Roller wheels for convenient transport Propane tank holder Adjustable leg levelers Overall unit dimensions: 62.5" 37" x 22" CAMP CHEF: for over 25 years Camp Chef has been making quality cooking gear for all of your outdoor cooking needs. Our products include Outdoor Cookers, Emergency preparedness stoves, Pellet Grills, Smokers, Pizza Ovens, Cast Iron Dutch Ovens, Flat Top Grills, Griddles, Fire Pits, Outdoor Movie Screens, and many more. Camping, Catering, Tailgating, Hunting, Dutch Oven cooking or even just on your deck at home. Cooking is our passion.Total Output: 48,000 BTUs/Hr. Burner
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Four 12,000 BTU stainless steel burners with Matchless Ignition
Griddle surface: 604 sq. in - Grilling surface: 501 sq. in
Overall Unit Dimensions: 62.5" 37" x 22" Weight: 142 lbs.
Background: I've had this flat top for a month now and do 99% of my cooking on it. I have it set up next to my kitchen balcony which allows me to cook outside in most weather conditions and allows me to keep my kitchen clean for the most part due to a natural gas hook-up that I have outside. I purchased the Natural Gas Kit Hose (NGKIT) and converted the flat top to only intake natural gas. Please note that once you make the conversion then you cannot convert it back to propane unless you get new orifices. I had to drill all 4 orifices with a #45 drill bit to ensure that sufficient gas will be funneled through to the flat top. This process took a couple hours and will take more if you don't have the proper tools.Actual Cooking: This flat top is a game changer for cooking. The grill heats up very fast and heats up evenly across all 4 burners. It also has traditional grill grates beneath which makes this a 2 in 1 grill. You can cook a plethora of items ranging from tacos, cheese steaks, quesadillas, eggs, pancakes, hash browns, fried rice, assortment of Chinese dishes (beef and broccoli, Mongolian Beef, Garlic Chicken with Veggies, etc), and basically anything that could be cooked in a typical cast iron pan or skillet. It heats up bread, tortillas, and buns in a matter of seconds. The flat top itself can accommodate a lot of food at once and can cook for up to 50 people per hour at max capacity. The ability to cook multiple items on the flat top at once is especially helpful for cleaning as you won't need to have multiple cooking pans or skillets to clean up afterwards. Anyone that has the ability to use this as their main cook top should do so.Cleaning/Maintenance: The grease catcher on this flat top is pretty decent. It is located on the bottom left hand side and all the oil/grease gets caught without anything dripping elsewhere. I usually wipe the grease catcher's orifice down with a paper towel to ensure it does not get clogged up over time. Other flat-top grills have either grease catchers that drip onto the leg of the grill or have them in the back of the flat top which is a little inconvenient getting to. As for cleaning after every use, I use a stainless steel scrapper/chopper to wipe the grill clean after I am done cooking. I scrape everything down into the grease catcher. For saucy foods or foods that might stick to the flat top, I use water when the grill is still hot to scrape it off and send it to the grease catcher. Afterwards, I put a little bit of oil onto the flat top and spread it all over using paper towels to maintain the seasoning before putting the cover on. Total clean-up time and re-seasoning takes roughly 3 minutes.Final Verdict: If you have the capability to cook on this full-time, then I recommend doing so. You will save your kitchen and house from excess grease and smell. It can cook most items relatively fast and easy once you get accustomed to cooking on a flat top. The only thing it can't do is cook sauces or bake items. I even recommend it to folks who don't eat typical greasy foods. This requires very little oil and can use all sorts of cooking oil. All of my food dishes have been cooked well and I constantly have people asking about this flat top. Clean up is a breeze and will save you from needing to clean skillets and pans. This is an essential cookware that every household should have.Olivia allison
After owning any number of “grills” that cost multiples the price of this one and have borne names like Weber and Napoleon, I have finally found the outdoor cooking system I’ve always been looking for. This thing is bomb!I never even considered a flattop until my latest Napoleon wore out (after many part replacements), and I read an article in a magazine. I almost went Blackstone, but I liked what reviewers said about the Camp Chef, and I wanted the option of grates to finish ribs from my smoker or plank wild salmon. I bought the Camp Chef, and I haven’t looked back, because the best backyard food I’ve ever cooked has come off this unit.A couple of particulars are important here. First, this is a cast iron cooktop, which is awesome if you know what you have. Those who complain about the Camp Chef 600 generally don’t. Some complain of rust, because they don’t realize that the first thing they should do is oil (or grease) and season the top as soon as they assemble the grill. Just rub cooking oil or lard on the entire surface (generously) and run the grill at medium for a few hours, then wipe it down. Trust me, you won’t have to worry about rust if you do this, as anyone who cooks in cast iron knows.Second, a word about cleaning. Some complain that they can’t get the top clean, and again, they don’t know cast iron. Whenever you finish cooking, just leave the burners on for a bit, scrape off any foodstuff with a scraper or spatula, and rub the surface down with cooking oil to remove most of the residue. That’s as clean as the seasoned surface needs to be. NEVER use soap or cleanser, and get over your need for sterility. Germs hate oil, and they can’t survive on a hot surface like this, anyway (next time you cook). Cast iron is THE BEST cooking surface there is, if you treat it right. In reality, cast iron is the easiest possible cooking surface to clean.Except when cooking on the grates, obviously, cook on this surface like a Japanese Hibachi chef. Let steaks cook in butter and olive oil. Let fish cook in butter and squeezed lemon. Throw your veggies on with olive or coconut oil. Cook sausage and bacon, then throw on your pancakes and eggs. Unlike grate (only) grills, fats and liquids are your friends on this top. And by the way, while you’re at it, throw a few pieces of bread on with olive oil or butter and watch out!By now you think I am a ringer, paid to review this grill. I’m not. I’m just a backyard chef who reluctantly bought this Camp Chef on an educated whim (and over my wife’s objections), and after using it five times wondered where it had been all my life. And by the way, my wife says she is “wowed and pleasantly surprised.” Whenever this one wears out, I’ll buy another. Heck, I could buy three for what I paid for my last grill.By the way, the picture is of my Camp Chef with a stainless steel cover I picked up from a craftsman on Etsy. Nice!Mohamed Ahmed
I got this in early June and wanted to give it a thorough try-out before adding a review. Here goes:I thought I would like it (I do) but didn't know just how much it would really get used. Over the summer, it's been used almost every day at least once. Weekends usually twice a day. I use it only for the griddle; I prefer grilling over charcoal.As a griddle, it is a pleasure to use.I store it in the Camp Chef cover. It takes about a minute to pull the cover off, install the gas cylinder and side tables, move it into cooking position on my deck, and light the burners. It doesn't take much longer to clean up. After getting the griddle back up to high temperature for cleaning, the active work of squirting, scraping and wiping down takes just a couple of minutes. After cool down, removing the gas tank and side tables (which fit nicely on top of the griddle for storage) and putting the cover on takes another a minute.One good thing is that the whole meal gets cooked on the one large surface. This really saves a lot of pot and pan washing time on the clean-up end of a meal. It also means that the heat of cooking is all outdoors rather than in the kitchen.The range of dishes that can be prepared is unlimited, and the large surface provides a lot of flexibility in adjusting quantities to match the number of folk who will be eating. I generally prepare an extra portion or two to be frozen and used for lunch when I'm working. The money I've saved by preparing daily lunches and not buying lunch at local restaurants has more than paid for my Camp Chef Flat Top Grill.The four burners give you options for controlling the heat zones and conserving fuel.It's big and heavy, and would not be my first choice to carry around for use as a camping griddle. But it has become my go-to appliance for meal prep at home.Almost 3 years now since I wrote this review. Gets more use than the kitchen stove. Still rate it 5 stars, having never had any issues at all with it. Still use the same cover. It shows some age but is still robust as far as being a protective cover.Andrew Bright