I wouldn't go smaller but that's just me. It's too easy to regulate how much cooking space you need. Better to have it and not need it.
I wouldn't go smaller but that's just me. It's too easy to regulate how much cooking space you need. Better to have it and not need it.
I cook on flat top outside 5-6 times a week. Anything you can cook inside, but it's outside.
Pork chops, chicken sausage, fajitas, burgers, quesadillas, steaks, Phillies, hibachi, and breakfasts.
Bacon on one side, warming croissants and eggs in the middle makes for a fine breakfast sandwich.
Love cooking on mine.
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