Has Anyone Made a Griddle

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I was wondering if anyone has made one.  If so, what material for the slab?I was thinking of putting one in my pool house (when I actually build it).  The kids love hibachi on it.  So if you've built one, please post pics of the setup, burner assembly, etc.......TA Arcmaster 300CM3XMT 304S22P12 suitcase feederX-Treme 12VSOptima pulserTA161SMaxstar 150STLHypertherm PM45OP setupStihl 020AVP, 039, 066 Magnum
Reply:I've built one for a local restaurant a few months back. Had to do quite a bit of digging around since no real information seemed to be out there. I don't have any pictures of it it but this is what I've done:Griddle Plate : 1/2" Hot Rolled Plate - Blanchard ground both sides down to 3/8" (The thicker you can stay the better usually. Stand: 1.5" Steel Square tubing 1/8" thickSide Panels: I believe it was 20GA stainless panels or something similar. Doesn't have to be too thick but had to retain some of the heat without warping. Burner: Propane burner heads from a BBQ (Made spots for them to sit in properly)A few things to keep in mind, don't do the top plate out of stainless steel. If you do it out of stainless steel, your food will stick to it once the plate is warm. When you get the plate Blanchard ground (most places only do hot rolled and do keep it in stock and from calling was cheaper to get it from a place that already did it) tell them you need one of the surfaces to be as smooth as possible (Tell them as smooth as glass if you have too). They actually didn't grind mine down as much as I wanted and spent about 2 days sanding that thing down. I had them remove the scale from the other side just to help transfer the heat better btw. Another tip is to make sure that you get alot of ventilation and air passing through. I had to redo the side panels a couple of times actually on the one that I did to get it working properly.