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Soapstone, Arteflame carbon steel, cast iron? Looking for advice


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I’d like to add a solid searing surface that’s versatile and allows for things like seafood, veggies, smash burgers, etc. I have the KJ Classic 3, so I’m already limited to 18” of cook space. Seems like the half moon shapes don’t allow room for much at all, which brought me back to the Arteflame - something I considered for my Weber Kettle, but never pulled the trigger on. Any recommendations from this knowledgeable group?

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