WeberQ Griddle, 300/3000 Series

Fits perfectly and performs as expected.

Works like a charm. Solid griddle works great for bacon, eggs, etc. Easy to clean.

I purchased the cast iron griddle to cook fish and vegetables while grilling corn, all on the same grill... brilliant.Takes seconds to change out the grill to the griddle, no more going back in fourth from the patio to the kitchen.

I've been balcony grilling in NYC on an electric Q series for 2 years now. It's a small grill, it doesn't put out a ton of heat, and you have to keep the top shut as much as possible. You also have to plan ahead for longer grill times on a limited cooking surface... and a big issue is squeezing in a vegetable grill pan with limited grill space and lid clearance.Found the griddle insert and voila- no vegetable pan needed. Unbelievable results! Peppers and onions in no time look like a restaurant fajita pan, broccoli, asparagus, and green beans come out great - and fast!The griddle plate (while expensive for what it is) is heavy and a huge heat sink, like a cast iron pan. Once up to temp, it actually raised the max heat of the grill. Having half grill, half griddle is amazing. And you can move food on and off different surfaces.. eg sear on the griddle, cook on the grill.YES, you need to season it with oil as you would any new cooking pan. I actually did it on the gas stove indoors vs on the grill. As other reviews stated, this is a slab of iron. There is nothing porcelain about is, and it it is NOT a nonstick surface.Let's talk bacon (and maple brussels sprouts). What a mess on a pan in the house. On the grill, no indoor mess at all... crispy bacon and a nice sear on the Brussels.Additional pro tip: for the Q series, also buy a Weber (gas grill) thermometer, drill a hole in the Q lid, and screw in. Invaluable.Get the griddle and happy grilling!

I read somewhere that is Australia the BBQ's all have a griddle on them. I don't know if this is true, but it sounded smart to me so I got this. It is very high quality, fits right on the grill in place of one side of the grilling surface and makes cooking vegetables, onions, mushrooms, fish, fruit, or whatever as easy as can be. One of the nice things is not "trying" to cook something up in aluminum foil and have it rip and make a huge mess. Put a little olive oil on this and grill up your sides while your steak or chops or ribs cook to perfection.I love mine, the only reason I don't give it a 5 star is I reserve that for something important like health, safety, or information related products.Buy this and experience what your Weber can REALLY do!

I am right now camping at Lake Tahoe, and I am so pleased with this griddle, that I had to take a moment to write a review so that I may make a counterargument to the negative reviews!First things first, you must season this griddle, as you would a cast iron pan. I know Weber says it has a porcelain coating, and it doesn't need to be seasoned, but what they should say is that the porcelain coating will protect the griddle from rusting. Porcelain coatings don't make things nonstick. I was nervous about all the negative reviews that said they bought this for eggs but can't fry eggs cause they do nothing but stick. I was also nervous because I saw some YouTube videos of people claiming to have success and when they fry their eggs they too make a burnt mess. I may need to may a YouTube video too, cause my eggs flipped perfectly this morning, and they weren't over cooked.When I season an item that is cast iron, and I seasoned this griddle the same way, I spread Crisco over the entire surface of the item. I don't leave globs of Crisco, I only apply a thin layer of Crisco. I then bake the item at 350-400 for an hour. Then I take the item, place it on a burner with the cooking surface up, and then crank the burner up to high. I am looking for the item to start smoking and to start looking like it is drying up. When the item gets to that place, I take a paper towel that has some vegetable oil on it, and I use metal tongs to rub the vegetable oil on the cooking surface. I don't let the oil pool, I spread it evenly. This generates a lot of smoke, so it is best to do it on a burner outside. I let the applied oil cook on the surface, and when it looks like the item is dry again, I add more vegetable oil. After 3-4 times doing that, I kill the heat, but I apply more vegetable oil so that the cooking surface appears to be shiny. I make sure the surface remains shiny when it is cool, and I consider the item seasoned. I did this process with the Weber griddle. This morning when I used the griddle in the Weber Q 1200, I only used the low setting. Using only the low setting, I gave the Weber Q the time it needed to heat up, I sprayed the griddle with Pam, and I fried three eggs for my wife and I. The surface was like a nonstick pan. The eggs didn't stick, and I remembered all the reviews written by people who didn't prepare and use the griddle correctly! This griddle is awesome.I used to take a camp stove and a frying pan to prepare breakfast while camping, but now I just need this small griddle insert for my eggs! Since I am bringing the Weber Q for my burgers and hot dogs, I just needed this griddle to make every meal on the Weber Q!

This griddle is heavy duty and abrogated has a good amount of surface area. I wouldn't want it for the 100/1000 series as they are smaller but the 200/2000 griddle is sizable.Note: everybody who said this griddle is rough is correct, but there is a fix for that. I decided to season mine in the oven I did a few thin coats of oil to get started, baking them at 350 for about 45 minutes each and then wiping and letting it cool. After about 3 coats I took STEEL WOOL. Not sandpaper, not a drill brush. And scrubbed it thoroughly and wiping down with a damp paper towel. Then I would rub on and bake in a few more layers of oil, scrubbing between bakes. The surface is much smoother now, and we'll seasoned with oil. Just as nonstick as an old lodge pan. I've cooked eggs with no sticking. Yes, I'm essentially sanding it but in my opinion doing so lightly in combination with seasoning.Remember to lightly season the non cooking side as well to prevent rusting. Doesn't have to be like the business side, but you definitely want some oil baked in there.Price is a little high for what it is, but this is durable and fun to use. Will improve camping and tailgating 10x.