I know Lodge makes Cast Iron Fajita Skillets with a wooden base. I can not think of anything comparable to that besides a restaurant "sizzler" platter, and I am not quite sure what those are made of.
For serving you should be resting your meat on a rack and then serving it on a warm plate or platter. If the platter is sizzling hot then you are still cooking it.
Spicewine Custom Medium Large (Thank You Sawdustguy)
Primo Oval (and BBQ Guru for when I need a nap)
ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (used mainly for storage)
Meco Aussie Walk-About (AKA the princess grill)
Klose 20x30 Smoker (sold)
Thermos Square Grill (abandoned at Giants stadium)
Kenmore/Charbroil Gasser got dragged to the curb