Primo X-Large Griddle

$249.00
$249.00
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Vendor: Primo
SKU: PGXLG
Availability: In stock
Product type: Griddle
Subtotal: $249.00

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The Primo X-Large Griddle is a solid flat cooking surface built for the Primo Oval X-Large. It closes off the open bars of the grate, which is what lets you cook eggs, sliced onions, shrimp, diced potatoes and thin fillets over a charcoal fire without losing half of them to the coals.

On a grill this size, a flat top is really a batch-cooking tool. Food can be pushed around rather than lifted and turned, held to one side while the next handful goes on, and kept moving instead of waiting on tongs. Breakfast for a full table, a stack of smash burgers going down two at a time, a mound of peppers and onions softening while the meat colours next to them.

What separates it from a pan indoors is what is underneath. The fire is charcoal, so the food still picks up the smell of the fire, and you are cooking outside with the lid available if you want to close it down and stop working the surface.

Sized for the Primo Oval X-Large ceramic charcoal grill, including the Oval X-Large Jack Daniel's Edition. The Primo cast iron griddle for the Oval X-Large is the two-sided alternative, and the Primo Extension Rack for Oval X-Large gives you a second tier when the flat top has the main level. See what else fits in Primo grill accessories.

Primo X-Large Griddle

Frequently Asked Questions

Will this griddle fit a Primo Oval X-Large?

Yes, that is the grill it is made for. Each Primo griddle is matched to one model in the range, so the X-Large plate belongs on an X-Large and nothing else. Check the size word in the listing against the size of your grill and you cannot go wrong.

Does it fit the Jack Daniel's Edition?

Yes. The Jack Daniel's Edition is an Oval X-Large with a different finish, so X-Large accessories are the ones to shop for it. The same holds for grates, racks and deflectors: buy by the underlying size rather than by the edition name.

What do people actually cook on a Primo griddle?

Breakfast first, almost always: eggs, bacon, potatoes, pancakes. After that it is smash burgers, cheesesteak meat and onions, fajita vegetables, shrimp and scallops, fried rice, quesadillas and thin fish. Broadly, anything you would normally do in a heavy pan indoors, done outdoors over live fire instead.

Can I run a hot zone and a cool zone on the griddle?

You can, by managing the fire rather than the plate. Primo's Ovals use an oval firebox rather than a round one, so the coal bed runs long: bank the charcoal toward one end and the surface above it has a hot section for searing and a gentler section for holding food or softening vegetables.

Is it worth having if I already own the cast iron griddle?

Only you can weigh that, but they are not the same thing. The cast iron plate is the compact, two-faced option you reach for when you want a solid surface for part of a cook. This is the dedicated X-Large griddle, which is what you want when the flat top is the whole point of the cook.

How do I stop food sticking to it?

Bring it up to heat gradually with the grill rather than putting it over a fire that is already going hard, and wipe a thin layer of high-smoke-point oil across it before the food lands. Scrape the surface clean between batches, because the burnt residue from the last round is what the next round grabs onto.

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