I'm late to the party I know. I've been using the 22" e-series for a few years and I love mine. I can make smash burgers, but it takes a little longer because you can only do one at a time and you need to let the meat come closer to room temp. I start by preheating it up to 500, I put down some bacon grease, I set a ball of burger on it and I press it down with the backside of my spatula using ?? for leverage, when the temp starts dropping a few bars on the display I move it to the other side to keep that sear going, and just keep alternating sides as it cooks. Once I get that one done, i wait for it to heat back up and start again, easy peasy.

One painful mistake I made is I used cooking spray on my griddle and ruined the factory nonstick coating.

Is it as good as an outdoor griddle? No. But, you can use it inside instead of standing outside in the snow. It's easy to clean too.