I have the cast iron griddle for my KJ and have used it on the top position. I'd like to try steaks seared on the lower position, or pork chops like in John's new video. But with CI, especially at high searing temps, wouldn't not only the temp but proximity to the fire burn the seasoning off?
I just purchased an Akorn. As I am working to season the cast iron cooking grate, I am finding that it is very rough. Almost the consistency of 40 grit sandpaper. When I rubbed on the oil for the seasoning process it shredded both paper towels and a terry cloth rag. It almost seemed to tear apart the aluminum foil I used to clean up after the first cook.
Has anyone else experienced this problem and do you have tricks/tips to correct it?