Weber Rust-Resistant Griddle Insert, Genesis 400 Series

It's pricey. But I had no doubts it would fit my Weber E330 grill. It's heavy! Took my grates out and this just fit right in. I had a bit of a problem with the "safety bypass" when I first tried to light my grill. User error. I didn't have my side burner turned off. Griddle heats up quickly for being a thick piece of steel. I did a couple of seasonings. Surface is smooth. First thing I cooked was some home fries and bacon. Medium temp worked well for that. Temperature was pretty much even across the surface. Cleanup was easy with a scraper (careful not to scrape off my seasoning coat. A few paper towels and I was ready to go. I couldn't be happier. One big grill... and 1 big griddle... in the same space.

I love smash burgers, grilled onions and it’s finally fun! Very heavy duty very smooth and fit perfectly on my existing Weber grill. One suggestion is to get an infrared thermometer to check the grill temperature. Makes it more consistent overall.

I struggled for months with the temptation to buy a stand alone griddle. When I happened upon this I struggled with justifying spending that much for an insert.This Weber insert made by Weber for your Weber grill is TOTALLY worth the cost. It lives up to the hype and cooks better than my neighbor’s standalone “black” brand griddle.With proper seasoning in the beginning I trust this will last for years. Typical with Weber products.

Excellent quality. Perfect fit

This has created many more options for our outside cooking! Bacon, eggs, hash browns then smash burgers, then cheesesteaks. This flat grill is amazing, heats to perfection on our Weber grill.

Typical amazing Weber product. Well made. Perfect grill accessory

So overall I really like this idea which is why I bought it as soon as it came out. That being said after unpacking it, setting it up, seasoning it, and using it, there's definitely room for improvement.Packaging: Would work fine in a retail environment when shipped in a big pallet, but does not hold up well to being shipped solo. Mine ended up with a bent corner, which is surprising given how thick these are. I know a lot of people will ask so I'll throw out that it is made in China, but that wasn't a huge surprise.Initial cleaning: They tell you it comes factory seasoned, but also tell you to wash it with warm soapy water before using do I assume there's something left over from manufacturing they don't want you to ingest. This thing is obviously way too big for a sink so you either need a bathtub or something similar to wash it off. Would be nice if it came clean enough to cook on from the factory.Initial seasoning: Now this is my biggest gripe. The finish on this is bizarre. Trying to think of what it's similar to and the closest thing I could think of is a chalky matte finish you see on a set of cheap impact sockets. It's very rough, like a chalkboard, so I assume it's meant to protect the metal from the factory, since there's zero chance it's doing anything for the nonstick properties. But the biggest problem with this is when you're trying to oil up the griddle, it's so rough it tears paper towels to pieces and leaves lint everywhere. Even a cotton rag had small pieces torn off while spreading the oil and wiping it dry. In hindsight you'd probably be better off sanding off the factory seasoning and starting fresh. I would definitely prefer if they coated it in some sort of protective oil or beeswax, like what you see with carbon steel pans.I seasoned it 3 times per their instructions before use, and they suggest for the 1st few times to cook fatty foods like burgers or bacon. So I did some burgers. They definitely still stuck quite a bit, more than they would have to a cast iron/carbon steel pan that had been similarly seasoned. But the crust that didn't stick to the flattop was very tasty.Cleanup: Again, because of the rough finish, cleanup wasn't the easiest. It requires a lot of water and scraping with a putty knife. One thing that would make cleanup a bit easier is of the opening in the back corner where you push out the grease was a bit bigger. It's very narrow so if you're scraping it clean with something wide, it can be tricky to get it all out. I did accidentally burn myself trying to go in at a weird angle to scrape some burned bits out the narrow gap. Might look for a purpose built scraper that's more suited for cleanup.So overall, I do think this is a great option if you want both a grill and a griddle, but don't have dedicated space for say a separate Blackstone (which is my case). If you mainly want to do flattop cooking with minimal to no grilling, just get a dedicated flattop. But if you have a Wber already, this is not a bad option.I will see about getting this one swapped out for one that isn't damaged, and I'll try sanding off the factory finish on that one, then update this with how that seasoning process goes.Hope this helps you with your decision!

Converted my 30 year old Weber 1100 grill to a griddle. Perfect fit, works great. A lot better than the aftermarket griddle placed on top of the grill where the heat source is too far from the griddle.