Recommendations for gas grill/griddle

Bob the fish

Bob the fish

Joined
Oct 20, 2024
Posts
8
Likes collected
21
Location
Zeven, Northern Germany
Funster No
107,280
MH
Roller Team Fit230TL
Exp
Newbie
As our van has an exterior fitting for a gas cooker I have decided that it would be terribly rude not to use it!
So I have been investigating various options but am as yet undecided....Grill? BBQ? Hot plate? One burner or two? Stand alone or table-top? It goes on and on!
What better place to ask for advice than here! What are your preferences guys (and gals) and why?
We just need to feed the two of us plus the dog, Boo, to clean up the scraps.
Our van is set up on 30Mbar. If I buy a 30Mbar rated grill do I still need a regulator?
Thanks for your learned advice
 
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We got this and fitted it up with qr gas line (so we could run either it or the Ooni Koda 12 from the external gas point of the mh, or a patio gas tank at back of house).

Surprisingly quick to get to temp (using an infrared thermometer).

I think the burner design seems very good indeed!

The hotplates are great for steak, and the plate for the stove top espresso maker works a treat.

EDIT: the external point should work via your regulator. ie not a direct supply from the tank.

 
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We've also got a Cadac, 2 cook 3 pro deluxe, or some similarly ridiculous name.

Really pleased with it so far but not convinced how much use it would be in windy conditions.

As above, quality decent and QR connectors make it a doddle to use

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One of the Cadac range is the benchmark outdoor grill/burner to get.

There are others, but cost/size/versatility you are unlikely to beat a Cadac Safari Chef.

You can get either a HP (High pressure) or LP (low pressure) regulator, so they can run off your motorhome gas or off a small gas cannister.
 
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Last edited:
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Gary S said:
We've also got a Cadac, 2 cook 3 pro deluxe, or some similarly ridiculous name.

Really pleased with it so far but not convinced how much use it would be in windy conditions.

As above, quality decent and QR connectors make it a doddle to use
Click to expand...
Did you put in the wind deflectors in breezy conditions?
 
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Bob the fish said:
As our van has an exterior fitting for a gas cooker I have decided that it would be terribly rude not to use it!
So I have been investigating various options but am as yet undecided....Grill? BBQ? Hot plate? One burner or two? Stand alone or table-top? It goes on and on!
What better place to ask for advice than here! What are your preferences guys (and gals) and why?
We just need to feed the two of us plus the dog, Boo, to clean up the scraps.
Our van is set up on 30Mbar. If I buy a 30Mbar rated grill do I still need a regulator?
Thanks for your learned advice
Click to expand...
We have a cadac safari chef 30. We love it. It's so easy to set up. We have a 5m gas pipe to attach to the side of the van so we can take it out from under the awning (as we were advised not to use a BBQ under the awning). We have also bought the pizza plate to go with it and that cooks wonderful thin crust pizzas - you can buy the ready rolled dough or make your own. Easy size to clean up too.
Kate
 
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Bob the fish said:
As our van has an exterior fitting for a gas cooker I have decided that it would be terribly rude not to use it!
So I have been investigating various options but am as yet undecided....Grill? BBQ? Hot plate? One burner or two? Stand alone or table-top? It goes on and on!
What better place to ask for advice than here! What are your preferences guys (and gals) and why?
We just need to feed the two of us plus the dog, Boo, to clean up the scraps.
Our van is set up on 30Mbar. If I buy a 30Mbar rated grill do I still need a regulator?
Thanks for your learned advice
Click to expand...
We have a Cadac and like it. The hot plates work well and it has a carrying case.
 
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Cadac Grillo Chef, bought on a special for an absolute steal years ago now from Millets, mostly used with griddle plate or paella dish. We also have the pizza stone somewhere that we should dig out and use more often.

IMG_0155.webp
 
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paulnkate said:
We have a cadac safari chef 30. We love it. It's so easy to set up. We have a 5m gas pipe to attach to the side of the van so we can take it out from under the awning (as we were advised not to use a BBQ under the awning). We have also bought the pizza plate to go with it and that cooks wonderful thin crust pizzas - you can buy the ready rolled dough or make your own. Easy size to clean up too.
Kate
Click to expand...
Hi, please can I ask how you cook pizzas on the Cadac pizza stone? When I tried, the pizza (using the ready rolled pizza dough) welded itself to the pizza stone. I had used flour on the stone first - perhaps that was my error? 🍕

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Gary S said:
We've also got a Cadac, 2 cook 3 pro deluxe, or some similarly ridiculous name.

Really pleased with it so far but not convinced how much use it would be in windy conditions.

As above, quality decent and QR connectors make it a doddle to use
Click to expand...
We had the same problem but brought some wind shields from amazon that fit on the sides and problem solved.
 
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Another vote for Cadac Safari Chef 2 for two people.

I would say it can be a pain to clean, so we followed a recommendation here and bought silicon sheets to cook on. I was dubious, but you still get the seared lines, BBQ caramelisation, etc - and an absolute doddle to clean. Game changer!
 
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I have the HP (c500 canisters) cadac safari chef 30 version. The silicon sheets are really good but if fatty like a burger, then all the liquid gets a bit soggy. Without the sheets I pour water into level below grill plate so fat is easy to clean. Each HP cylinder lasts couple weeks using every day and can get really hot so great and portable to cook with. I also have the cadac silicone washing up bowl and soak the griddle plate in, comes up clean easily. For 2 people, perfect.....
 
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We have the Weber Go Anywhere gas BBQ


We like it because it’s rectangular so fits in our boot easier than the round ones!

I’ve got the hoses to connect it up to our external BBQ point and although my solution ends up with two regulators in the line (the vans regulator and the BBQ regulator), it works fine and gets hot quickly. This saves having to mess around with gas canisters that it’s primarily designed to work with.

Hope this helps in your decision making 🤔

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Thanks for all your feedback and suggestions folks. Again much research done as a result.
Cadac 2 cook deluxe now ordered.......It seems this may cause me a bit of extra work as my good lady insists that "cooking outside is the mans job"!
 
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March Hare said:
Hi, please can I ask how you cook pizzas on the Cadac pizza stone? When I tried, the pizza (using the ready rolled pizza dough) welded itself to the pizza stone. I had used flour on the stone first - perhaps that was my error? 🍕
Click to expand...
You have to preheat the stone (lid on) for about 15 mins and put semolina flour ( I think it's called that) on the base. Normal flour is no beuno, we have a small pot of it for our cadac in the van just for the base side It's less sticky and is what dominos use too to stop their bases sticking. And you may need to if buying prebought dough to add a bit of flour to lower the water content.

The other tip I'd give is to make up your own dough (it's only flour water, salt and yeast for most receipes) and freeze it yourself at a suitable water level (ooni have good dough receipes for free on their website). Results in lots less stick.

If the stone is not hot enough when you slide the pizza on, yes it'll stick, ditto too wet, ditto lack of semolina.

And I agree the pizza stone for us is a meh item, too much faff to use regularly, however the paella pan is used for more than Paella, its the best accessory. The small egg/spanish tapas pans Cadac do (to use on flat plate) to cook eggs seperate are also amazing, produces eggs better than a restauant, but can be used to seperate things like beans on the hotplate without needing to cook those seperate inside.
 
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We have the Cadec carri chef 50, it came with the griddle and paella pan. We bought it from Sprinter in Spain online, it was up for 97€. I thought it was too cheap as they are 379€ with paella pan and griddle. Low and behold it turned up 2 days later perfect and new.
I went back online to buy a few more to sell for a good profit🤔, but they had taken the deal off. Only takes a couple of minutes to set-up and is ok in the wind.
 
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March Hare said:
Hi, please can I ask how you cook pizzas on the Cadac pizza stone? When I tried, the pizza (using the ready rolled pizza dough) welded itself to the pizza stone. I had used flour on the stone first - perhaps that was my error? 🍕
Click to expand...
Stone not hot enough.

Same with a pan. Too cool and stuff sticks.

Also, flour on the stone (or too much on the base of the pizza) will give a bitter flavour. If you need to slide a pizza from one t'other, use coarse semolina. It's like ball bearings.

(We use an Ooni Koda of the external gas point for pizze, flat bread, naan etc!)

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Didn't see your reply before I wrote mine!
starquake said:
You have to preheat the stone (lid on) for about 15 mins and put semolina flour ( I think it's called that) on the base. Normal flour is no beuno, we have a small pot of it for our cadac in the van just for the base side It's less sticky and is what dominos use too to stop their bases sticking. And you may need to if buying prebought dough to add a bit of flour to lower the water content.
Click to expand...
It's called coarse semolina. We keep a dredger with it in the van for that purpose.
starquake said:
The other tip I'd give is to make up your own dough (it's only flour water, salt and yeast for most receipes) and freeze it yourself at a suitable water level (ooni have good dough receipes for free on their website). Results in lots less stick.
Click to expand...
Agree with making your own dough, but never got the same result with frozen dough.
starquake said:
If the stone is not hot enough when you slide the pizza on, yes it'll stick, ditto too wet, ditto lack of semolina.
Click to expand...
⬆️ ✅
 
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starquake said:
You have to preheat the stone (lid on) for about 15 mins and put semolina flour ( I think it's called that) on the base. Normal flour is no beuno, we have a small pot of it for our cadac in the van just for the base side It's less sticky and is what dominos use too to stop their bases sticking. And you may need to if buying prebought dough to add a bit of flour to lower the water content.

The other tip I'd give is to make up your own dough (it's only flour water, salt and yeast for most receipes) and freeze it yourself at a suitable water level (ooni have good dough receipes for free on their website). Results in lots less stick.

If the stone is not hot enough when you slide the pizza on, yes it'll stick, ditto too wet, ditto lack of semolina.

And I agree the pizza stone for us is a meh item, too much faff to use regularly, however the paella pan is used for more than Paella, its the best accessory. The small egg/spanish tapas pans Cadac do (to use on flat plate) to cook eggs seperate are also amazing, produces eggs better than a restauant, but can be used to seperate things like beans on the hotplate without needing to cook those seperate inside.
Click to expand...

Jon Stewart said:
Stone not hot enough.

Same with a pan. Too cool and stuff sticks.

Also, flour on the stone (or too much on the base of the pizza) will give a bitter flavour. If you need to slide a pizza from one t'other, use coarse semolina. It's like ball bearings.

(We use an Ooni Koda of the external gas point for pizze, flat bread, naan etc!)
Click to expand...

Jon Stewart said:
Didn't see your reply before I wrote mine!

It's called coarse semolina. We keep a dredger with it in the van for that purpose.

Agree with making your own dough, but never got the same result with frozen dough.

⬆️ ✅
Click to expand...
Hi starquake & Jon Stewart - thanks for the advice on using the Cadac pizza stone, that's really helpful! Next time we use the Cadac, I'll make sure we're equipped with some coarse semolina, and get the pizza stone nice and hot!

Thanks again! 🍕
 
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100% ignore everyone who says cadac. It’s a cult and they will steal your soul. If you don’t have a soul they will steal your shoes and anything you want to cook
 
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Bob the fish said:
As our van has an exterior fitting for a gas cooker I have decided that it would be terribly rude not to use it!
So I have been investigating various options but am as yet undecided....Grill? BBQ? Hot plate? One burner or two? Stand alone or table-top? It goes on and on!
What better place to ask for advice than here! What are your preferences guys (and gals) and why?
We just need to feed the two of us plus the dog, Boo, to clean up the scraps.
Our van is set up on 30Mbar. If I buy a 30Mbar rated grill do I still need a regulator?
Thanks for your learned advice
Click to expand...
I have a brand new Cadac for sale. Never been out of the box.
 
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