The Weber Pulse Griddle transforms your electric barbecue into a solid, stable surface for even cooking, flawless searing and controlled juices. Its vitrified cast iron concentrates and distributes heat precisely for effortless browning, while its sloped surface directs juices into an integrated reservoir, keeping food crispier and more flavoursome. Compatible with Pulse 1000 and Pulse 2000, it’s the ideal accessory for breakfast, stir-fries and restaurant-style grilling.
🧱 Materials and construction
The vitrified cast iron body provides thermal mass and a vitreous coating that protects against corrosion and facilitates cleaning. This combination allows stable temperatures to be reached and sustained, minimises cold spots and provides a robust work surface that withstands temperature changes and intensive use without warping.
⚙️ Outstanding features
The griddle integrates an angled profile that channels fats and juices into a reservoir, reducing fumes and preventing food from cooking in its own liquids. The satin finish helps to easily peel off omelettes, crepes or seafood, speeding up changeovers between batches.
🔥 Thermal performance and efficiency
The high inertness of cast iron accumulates energy to seal proteins with consistent Maillard reaction. Even distribution means even browning from the centre to the edges and quick temperature recovery after each flip, key when cooking for several people.
🎨 Functional design and aesthetics
Its compact geometry sits firmly on the Pulse grill and integrates visually with the equipment. Perimeter walls help contain ingredients and sauces, while the discreet slope keeps the surface dry and ready for the next batch.
🔌 Compatibilities and fit with your equipment.
It is designed for Weber Pulse 1000 and Pulse 2000 electric barbecues, fitting stably and securely. Due to its dimensions, it can be used on surfaces that support the indicated size and cast iron, although its optimum performance is achieved in the Pulse family for which it was conceived.
🍳 Benefits for different kitchen styles
In outdoor cooking, it can handle full breakfasts, vegetable stir-fries, prawns and smash burgers without anything falling through the grate. On an electric barbecue it offers fine temperature control for pancakes, omelettes or delicate fish. In compatible home environments, it replicates the professional griddle experience with less smoke and better textures.
🛡️ Safety and ease of use
Directed drainage keeps the surface drier and more stable, reducing spatter. The cast iron mass provides stability against heat shocks and load changes, and the enamelling makes it easier to remove residue with less friction, reducing cleaning efforts.
🌍 Applications beyond barbecues
In addition to grilling, this griddle shines in classic griddle preparations such as yakisoba, okonomiyaki, arepas, quesadillas or grilled vegetables; it is also ideal for heating breads, toasting pastries and griddling fruit, provided that the surface and equipment are compatible with its dimensions and weight.
Use and maintenance
To extend the life of the griddle and maintain consistent heat performance, it is advisable to establish a simple care routine. Vitrified cast iron is very durable, but it does require specific care: cleaning by hand, thorough drying and protection from knocks and thermal shocks. By following these steps, the surface will retain its enamel coating and continue to release food easily.
🔧 First use
- Wash by hand with warm water and a soft sponge; dry thoroughly.
- Preheat the barbecue with the griddle empty for a few minutes to stabilise the temperature.
- Before the first batch, wipe with kitchen paper lightly moistened with oil to improve initial release.
🧼 Cleaning after each use
- Allow the temperature to drop slightly; remove residue with a plastic or rounded-edge spatula.
- Add a splash of warm water to deglaze if there are any stuck-on residues; dry with paper and repeat if necessary.
- Avoid abrasive scouring pads or dishwashers; hand washing is recommended.
- If you have cooked very fatty ingredients, wipe with a dry cloth to remove any oil film and prevent odours.
🛡️ Care of the enamel
- Do not knock or cut directly with knives on the vitrified surface.
- Avoid extreme thermal shocks (e.g. very cold water on a very hot hob).
- Do not stack heavy objects on the hob without protection: place a cloth or thin cardboard between them to preserve the enamel.
📦 Storage
- Dry completely before storing.
- Store in a dry, well-ventilated place; if left outdoors, protect from dust and moisture.
- When transporting, place in the box or in a protective cover to prevent friction during movement.
Recipe for grilled fish tacos with pico de gallo (serves 4)
The vitrified cast iron griddle quickly and evenly browns the fish fillets, keeping them juicy on the inside. The slight
drainage angle helps prevent them from cooking in their own juices, resulting in clean, aromatic tacos with contrasting textures.
Ingredients:
- 600 g firm white fish (hake, sea bass or fresh cod), cut into 2–3 cm strips
- 8 corn tortillas
- 1 tbsp olive oil for the grill
- 1 tsp sweet paprika, ½ tsp ground cumin, ½ tsp garlic powder
- Salt and black pepper
- 1 lime (juice and zest)
Pico de gallo:
- 2 ripe tomatoes, diced
- ½ red onion, finely chopped
- 1 chilli or jalapeño (optional), seeded and chopped
- Juice of ½ lime
- A handful of fresh coriander, chopped
- Salt to taste
Finishing touches:
- Natural yoghurt or sour cream (optional)
- Thin slices of cabbage or lettuce
- Extra lime wedges
Steps:
- Prepare the pico de gallo: mix the tomato, onion, chilli, coriander, lime juice and salt. Set aside for 10 minutes to allow the flavours to blend.
- Season the fish: mix the paprika, cumin, garlic powder, salt, pepper and lime zest. Coat the strips with the seasoning and a dash of lime juice.
- Preheat the griddle to medium-high heat. Coat with a thin layer of oil.
- Brown the fish: place the strips on the griddle without crowding them. Cook for 2–3 minutes per side until the edges are golden brown and the inside is juicy. Remove to a warm plate.
- Heat the tortillas on the griddle for 20–30 seconds per side to soften them.
- Assemble the tacos: fish, pico de gallo, cabbage or lettuce and a drizzle of yoghurt or sour cream. Finish with a few drops of lime juice. Serve immediately.
Vegetarian variation of grilled courgette and mushroom tacos
These tacos take advantage of the solid surface and stable heat of the griddle to achieve
well-browned, juicy vegetables, without excess moisture thanks to the sloped drainage. The courgette adds freshness and the mushrooms add a meaty texture with umami notes reminiscent of classic roast meat. The result: light tacos, crispy on the outside, creamy on the inside and ready in minutes.
Ingredients (serves 4, 8 tacos)
For the griddle:
- 500 g courgette, cut into 1×6–7 cm strips
- 300 g mushrooms (oyster or portobello), sliced into 0.5–0.7 cm pieces
- 1½ tablespoons olive oil (divided)
Spice and citrus mixture:
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano (optional)
- ½ teaspoon fine salt + pepper to taste
- Zest of 1 lime + 2 tablespoons of its juice
To serve:
- 8 corn tortillas
- 1 cup pico de gallo (tomato, red onion, coriander, lime and salt)
- ½ cup cooked and drained black beans (optional, +protein)
- Natural yoghurt or plant-based alternative (optional)
- Cabbage or lettuce, finely shredded
- Extra lime wedges
Steps
- Prepare the dressing: mix the spices with the lime zest and juice. Add 1 tablespoon of oil and whisk until emulsified.
- Season the vegetables: dry the courgette and mushrooms with kitchen paper (less water = better browning). Pour in the dressing and mix to coat evenly. Leave to rest for 10 minutes.
- Preheat the griddle to medium-high until hot. Brush with ½ tablespoon of oil.
- Brown in batches: place the mushrooms on the griddle without crowding; cook 2–3 minutes per side until edges are well browned. Remove to a warm plate. Repeat with the courgette 1–2 minutes per side until tender and marked.
- Heat the tortillas on the griddle for 20–30 seconds per side.
- Assemble the tacos: tortilla base, beans (if using), mushrooms and courgette, pico de gallo, a drizzle of yoghurt and crispy cabbage. Finish with a few drops of lime juice. Serve immediately.
Specific tips for the Pulse Griddle
- Avoid ‘boiling’: dry the vegetables thoroughly and work in batches; the drainage tray will do the rest.
- Do not move them too soon: allow a crust to form before turning for a more intense browning.
- Heat recovery: if you notice the temperature dropping, close the lid for 30–60 seconds between batches to stabilise the griddle.
