Blackstone 36" Griddle is LEGIT

ColoradoSmoke said:
Almost ready to pull the trigger on one... how are you storing and cleaning it; covered, or do you fold it down? And how do you keep the griddle from getting rusted etc (zero experience w/ cast iron anything).

I have limited space so I would have to either cover it and place it in the storage area (spare garage) or fold it down.
Click to expand...

Ours sits under the car port, although, I bought the cover for it.
 
I seriously hate you guys for making me want one of these, lol. I don't have the space or the money right now, but I'm sure I'll get it and it will sit barely used with the rest of my collection of cookers. :oops: :-D
 
Tonight I fired up the Green Egg and the griddle. Had the egg at 250 indirect and heated the steaks up to about 110. Then threw some butter on them and on the griddle that was cranked up blazing hot. Gave them a delicious sear. Then some veggies on the griddle after that. The wife whipped up some homemade mac and cheese! It was a wonderful dinner tonight!

6B031126-F3FA-42E3-8971-1DE70FF67C22_zpss1cahqwi.jpg


4BA67242-6416-4A9F-9841-C784F7CF7899_zpsjukqk2wj.jpg


028158B9-8689-4F64-994C-7F6C1E5A5EA6_zpsumyeazil.jpg


FC59910C-7B56-4C6F-AD74-C288ADDAFE81_zpszhnyq9zn.jpg


269F3D2E-4999-4DC4-B4BD-32A31FA7647D_zps0v0oru0n.jpg
 
Welp, this thread made me take the plunge also :icon_smil. Setup and seasoned - I had all 4 burners going and used about half a tank or propane :icon_blush:

Afterwards made some bacon, eggs and pancakes. The wife likes to make a lot of veggies so she made some squash and zucchini and enjoyed the extra space.

So far love it! :-D
 
KORND4WG X said:
Welp, this thread made me take the plunge also :icon_smil. Setup and seasoned - I had all 4 burners going and used about half a tank or propane :icon_blush:

Afterwards made some bacon, eggs and pancakes. The wife likes to make a lot of veggies so she made some squash and zucchini and enjoyed the extra space.

So far love it! :-D
Click to expand...

I have really loved doing veggies on here. Lots of space and lots of BTUs. It easily gets hotter than my indoor electric range.
 
Thatgrimguy said:
I used 2 methods. One from my cast iron experience and one from my wok experience.


First clean the griddle. Soap, scrub, then pour boiling water over it till it's perfectly clean.

Crank it up to high and get it bone dry. I took some paper towel and held it with a long set of tongs. I used Ghee, you can use coconut oil or Flax Seed oil (if you can find it) and if you can't find any of that, go for vegetable oil. The goal is to find the oil with the highest smoke point. So once it's baked on, it can take the most heat.

So with the griddle hot as hell and still getting hotter, I throw a significant amount of oil on the griddle and start rubbing it around the metal. Being very sure to get every piece of exposed metal (including the back wall and the outside of the wall.) The oil will smoke like fire. This is good. It's going past the smoke point and laying down that nice nonstick surface.

This process takes every bit of 30 minutes to do right. Just keep a thin (as thin as possible) layer of oil over the hot griddle and let it smoke. You really need to be careful not to let any oil puddle up during this. We want a thin consistent layer of oil over the entire surface. I went through a lot of paper towel during the process. Put oil down, then wipe it up and spread it around. It will start turning black in the middle. Once you have a nice looking blackish surface let it cool down and wipe up the residual oil layer. Let it cool COMPLETELY.

Then come back for round 2. Preheat the griddle (don't add oil yet) to a little over low heat. Chop up a bunch of onions and throw them on the hot griddle. Then put some oil on the onions and start sauteeing them. Move them all over the grill with plenty of oil. Rub them all over the surface. Everywhere. Let them go till they are black and nasty. I took at least another half hour to do this. We want to make sure there is no metallic flavor left and finish up the seasoning. These onions get tossed and we are ready to make real food!!!

I wanted to really seal in this seasoning layer, so I started with lots of bacon. The bacon grease just adds to the layer and off I went. Mine is working like I've had it for years even though I just assembled it last night.

Hope this helps, I have done a lot of research on seasoning techniques when I went on a Griswold shopping spree!
Click to expand...


My Blackstone arrived yesterday. Hope to season it per your instructions. Thanks for the post and the onion idea. :thumb:
 
Well it seems you've really started something here...now I want one as well, looked up some YouTubes and only want it more. Wife said "sounds awesome"...so we know what that means. And a coworker is drooling over it after I showed him a YouTube today.

Meanwhile I'm saving for a Kamado Joe Big Joe and now I have this hurdle in front of me. Thank you so much!
 
markrvp said:
I seriously hate you guys for making me want one of these, lol. I don't have the space or the money right now, but I'm sure I'll get it and it will sit barely used with the rest of my collection of cookers. :oops: :-D
Click to expand...


^^^^^^^^^^^^^^^^!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!x______________
 
jakel said:
How much clearance is needed from siding ? Or wood wall? Thx
Click to expand...

I try to keep about a foot away from the house - no problems so far. The nice part is that it is on wheels. Store it next to the house protected by an overhang, then move it out a bit for the cooks. No problems whatsoever.
 
You all have me so close to pulling the trigger. Question of those who have used both the Blackstone and a CampChef stove, how are the individual burners on the Blackstone for heating/cooking compared to the burners on a CampChef Explorer, Expedition, Denali, etc ? The CampChef burners are rated at 30K BTU each, the Blackstone burners are rated at 15K BTU


Reason I ask is that the group I camp with already has a 2 burner Explorer and a 2 burner Browning. We also use one SG90 24in griddle. We've run into the problem where we need more cook space. Will the Blackstone hold it's own if you remove the griddle and use it as a pure camp stove ? Or are the burners somewhat underpowered for this type of use ?

.

Trying to decide if the Blackstone will do the job for us, or if I need to look at CampChef instead.
 
Demosthenes9 said:
You all have me so close to pulling the trigger. Question of those who have used both the Blackstone and a CampChef stove, how are the individual burners on the Blackstone for heating/cooking compared to the burners on a CampChef Explorer, Expedition, Denali, etc ? The CampChef burners are rated at 30K BTU each, the Blackstone burners are rated at 15K BTU


Reason I ask is that the group I camp with already has a 2 burner Explorer and a 2 burner Browning. We also use one SG90 24in griddle. We've run into the problem where we need more cook space. Will the Blackstone hold it's own if you remove the griddle and use it as a pure camp stove ? Or are the burners somewhat underpowered for this type of use ?

.

Trying to decide if the Blackstone will do the job for us, or if I need to look at CampChef instead.
Click to expand...

You would use the griddle top as your cooktop with the BS. Pans right on the surface. There is no structure below the cooktop on which to set pans.
 
a while ago there was a thread like this about the big easy oil free turkey fryer. everyone was getting one. i got one too. it is still in the trunk of my car! now i want one of these!!!
.
.
.
big easy for sale!!! :grin:
 
You must log in or register to reply here.

Similar threads

ronbrad62
Quick burger cook
Replies
15
Views
696
cowgirl
cowgirl
L
Strip Steaks on the Blackstone
Replies
9
Views
414
BuffettFan
BuffettFan
Big George's BBQ
Blackstone Griddle Help
Replies
9
Views
649
Big George's BBQ
Big George's BBQ
ronbrad62
New Blackstone product!
Replies
8
Views
727
4ever3
4ever3
A
Sidekick griddle
Replies
11
Views
654
Maylar
Maylar
Back
Top