John Grills
New member
Does anyone have experience with large griddle tops for the 22 Weber?  The two shown have a thickness of 9/64" and 1/8", respectively.  Knowing how hot a griddle can get, I would think that 3/16" would be the bare minimum to prevent warping.  The thinner the steel, the faster the griddle would lose its ability to transfer heat, as well.  Thoughts?