Analysis by Valery Grin · · updated September 26, 2026
Rösle 25231: 17.5 cm enamelled cast iron press with walnut handle
Iron weight for smashing burgers and flattening bacon on the kamado griddle; works in any size
From€13
Reference price on Amazon (June 2026) · subject to change
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- Diameter
- 17.5 cm
- Weight
- 1 kg
- Material
- Matt black enamelled cast iron with a dark walnut handle
Quick answer
Yes, if you already cook on a griddle in the kamado. Enamelled cast iron weight, 17.5 cm and around a kilo, walnut handle, serious German brand: 4.6 out of 5 across 555 reviews. It suits any kamado because it only touches the griddle. Two warnings: the wooden handle does not stay inside with the dome closed, and the listing was out of stock when we read it.
Matt black enamelled cast iron, a 17.5 cm plate, around a kilo and a walnut handle. The press the catalogue was missing for smash burgers and flat bacon on the Half Moon Griddle or a Lodge griddle. Not tested: we read the listing.
The Rösle 25231 is what burger menus call a press and Amazon labels a "barbecue weight": a plate of matt black enamelled cast iron with a dark walnut handle mounted on top. The listing gives 17.5 cm in the title and 17.7 × 17.7 × 7.5 cm in the dimensions table, an "approximate" weight of 1 kg, and a handle 14.4 cm long and 25 mm thick. Rösle sells it on a simple argument: heat from both sides and better contact between the grate and the food.
In a kamado it has two jobs. The first is the one that gives the [smash burger](/recetas/hamburguesa-smash-kamado) its name: a ball of minced meat lands on a very hot griddle and you flatten it hard for a few seconds so the whole underside meets the iron. Here the press goes on cold, and what matters is not its kilo but the flat face and a handle that lets you push straight down without scorching your fingers. The result is a [Maillard](/glosario#maillard) crust across the entire face, not just on the ridges a grate leaves.
The second job is the one Rösle's bullets describe: heat the weight on the barbecue and set it on top of the food. With bacon it stops the rashers curling and browns both sides at once; with thin steaks or boneless thighs it shortens the cook and improves contact with the griddle. This is where the kilo of iron earns its keep. It fits any kamado because all that matters is the surface it rests on: the [Kamado Joe Half Moon Griddle](/accesorios/kamado-joe-half-moon-griddle-classic), a Lodge griddle or any flat iron of the kind covered in the [guide to cast iron in a kamado](/guias/hierro-fundido-y-dutch-oven-en-kamado). The handle sits on top of the plate, not beyond it: the table gives a 17.7 × 17.7 cm footprint and 7.5 cm total height, so in a MiniMax or a Joe Jr with a 33 cm grate it fits with room to spare, and what you need to measure is the griddle, not the press.
The listing is noisy. The title says 17.5 cm and the table 17.7; one bullet talks of "approximately 1 kg" while the dimensions table gives 1.3 kg, which probably includes the packaging. Amazon ranks it 26th in "Pellets for barbecues and smokers", which is a classification error and says nothing about presses. And on the day we read it the product was listed as unavailable: check who is selling and what returns window they offer before you pay.
The wooden handle is the product's physical limit. Walnut does not belong inside a kamado with the dome closed at roasting heat, nor next to the flame of a direct fire with no griddle in between: the wood dries out and can crack. The press works with the lid open, on the griddle, and comes out when you are done. For the enamel, hot water and a sponge; for the wood, a cloth and no dishwasher, which the listing does not authorise either.
Verdict: a branded, enamelled press with the right weight for bacon and smash burgers, one you buy if you already own a griddle; the only serious flaw is a listing whose measurements disagree and which was out of stock when we read it.
An enamelled iron press with a walnut handle, the right size and weight for smash burgers and bacon on a griddle in any kamado. Its listed measurements disagree, and it was out of stock.
Editorial rating from spec sheet, measurements and kamado fit · not a hands-on test
Pros
- Matt black enamelled cast iron: no seasoning or oiling, unlike bare iron
- Around a kilo with a 14.4 cm handle: lifts with one hand and presses straight down
- 17.5 cm plate: covers a whole burger and sits on any griddle in the catalogue
- 4.6 out of 5 across 555 reviews and on Amazon since 2018: a veteran, well-rated product
Cons
- Measurements disagree: 17.5 cm in the title, 17.7 in the table; 1 kg here, 1.3 kg there
- Walnut handle: not for inside the kamado with the dome closed, nor beside the flame
- Listed as unavailable when we read it; price and seller may vary
Who it's for
For anyone already cooking on a cast iron griddle in the kamado who wants smash burgers with an edge-to-edge crust or flat bacon that does not curl.
Not for
If you only ever cook on the grate, the weight loses half its point. And if you expect to leave it inside the kamado with the dome closed, the walnut handle says no.
Specifications
- Diameter
- 17.5 cm
- Weight
- 1 kg
- Material
- Matt black enamelled cast iron with a dark walnut handle
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Goes well with
Kamado Joe Half Moon Reversible Cast Iron Griddle (Classic)
This press's natural surface on a Classic Joe: a reversible cast iron half moon that leaves the other half of the grate free for buns or bacon. On the smooth face you smash the burger and the press spreads the pressure without marking; on a bare grate the weight would push the meat down between the bars. They are bought together because the press without a smooth surface loses its point.
€70
Lodge Reversible Cast Iron Grill/Griddle 42×24 cm (LDP3)
For anyone without a Kamado Joe: Lodge's rectangular griddle covers a good part of the grate on a Large or a Classic and has room for three or four smash burgers at once, depending on the size of the ball, with the press moving from one to the next. The ridged face is for marking and the smooth face for pressing. It is bare pre-seasoned iron, so its care differs from the enamel on the Rösle.
€87
WMF BBQ Heat-Resistant Leather Gloves 40 cm (Pair)
The press is heated on the griddle for bacon, and the walnut handle, though it insulates better than metal, ends up hot a few centimetres from the iron. A long leather glove lets you lift it, reposition it and take it out of the kamado without thinking about where your hand is. It also covers the forearm when you lean over the griddle to smash the meat.
€25
FAQ
Does it work in my kamado, whatever its size?
Yes. For smash burgers you need a griddle or a flat iron surface: on a bare grate the meat sinks between the bars instead of searing whole. As a hot weight on steaks or bacon the grate itself will do, which is the use Rösle's bullets describe. The footprint is the plate's, 17.7 × 17.7 cm, with the handle mounted on top within the 7.5 cm overall height: there is room to spare on a 46 cm Classic or Large and on a 33 cm MiniMax or Joe Jr.
Does it need heating before use?
It depends what for. For smash burgers it goes on cold: the griddle is already very hot and the aim is to flatten the ball of meat in the first few seconds so the whole base forms a crust. Heating it only makes it harder to grip. For bacon, thin steaks or boneless chicken, Rösle's bullets do apply: leave it a few minutes on the griddle and set it hot on top of the food, which then cooks from both sides at once. Then the handle heats up too: glove.
How do I clean the enamel and the wooden handle?
The matt black enamel is the easy part: hot water, a little soap, a non-abrasive sponge and dry it off. It needs no seasoning or film of oil, unlike bare cast iron. The wood is the delicate part: a damp cloth and dry it straight away, no soaking and no dishwasher, which the listing does not authorise. If the walnut dulls over time, a drop of mineral oil brings it back. And do not store it inside the kamado: the damp from the ash is no friend to wood.
Is a wide spatula not enough to smash the burger?
You can smash with a sturdy spatula, but it has two drawbacks on a hot griddle. The first is geometry: you press at an angle and the meat slides out one side. The second is your hand: it sits a few centimetres from the iron for as long as the pressure lasts. The press pushes straight down with its whole flat face and the handle, on top of a piece 7.5 cm tall overall, keeps your hand a few centimetres above the plate rather than beside it. You still need the spatula to release and flip.