Blackstone or comparable griddle owners here?

Motodad1776 said:
I have just ventured into the griddle world, did my first "successful" cook yesterday consisting of home fries and NY strips.......did not disappoint. Thinking today is gonna be smashburger time, need to head to Ace Hardware to get my SMASHER! Anyone else venture into this realm of cooking, what do you have, tips and tricks, and of course.......RECIPES!!!! I have the latest model Blackstone Omnivore 36", used their seasoning concoction "highly recommend", and damn if ole Blackstone doesn't have all kinds of accessories and goodies for these griddles. I am not a fan overall of Youtube, but the number of vids concerning griddle cooking is amazing. I have been threatening to get one for the last few years, and now I can see what all the hoopla is about........pretty sure I am done with any gas grill going forward.
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I'm confused when you say you are "...done with any gas grill... Isn't the Blackstone a propane grill?
 
Bustergut said:
I'm confused when you say you are "...done with any gas grill... Isn't the Blackstone a propane grill?
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Not all of them. And thanks to recteq, not all griddles are powered by propane OR electric. Add to that the fact that many griddles can be converted to natural gas. I expect that most here have an understanding of what someone means when they say griddle or gas grill.
 
Bustergut said:
I'm confused when you say you are "...done with any gas grill... Isn't the Blackstone a propane grill?
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I am finished with gas "grills", but I am pretty sure the Blackstone is a "flat top griddle"? :) I am loving the natural gas conversion; I never have to worry about running out of fuel unless the main pipeline is down. I cooked up a big breakfast this morning, consisted of maple syrup sausage, eggs and pancakes......was fabulous. I am noticing the only drawback so far with these units, and it's how easy the burners will go out when it's windy and you're not running full throttle.
 
I am starting overall to get a nice black patina of even seasoning on my griddle top, it's so easy to clean when it's still hot using some water and the scraper. I will do as many suggest and use the Blackstone seasoning/conditioning concoction, after about a month of use and going forward as such for maintenance. My oil of choice for cooking and coating of the top is pure avocado oil.......not cheap but it's good for you and has a high flash point. :cool:
 
Now this is the diversity we need in our lives! Proud owner of Blackstone 42, RT1070, Pit Barrel and classic 22 Weber kettle. Also Oklahoma Joe offset but haven't season or used the one yet.
 
Motodad1776 said:
I am finished with gas "grills", but I am pretty sure the Blackstone is a "flat top griddle"? :) I am loving the natural gas conversion; I never have to worry about running out of fuel unless the main pipeline is down. I cooked up a big breakfast this morning, consisted of maple syrup sausage, eggs and pancakes......was fabulous. I am noticing the only drawback so far with these units, and it's how easy the burners will go out when it's windy and you're not running full throttle.
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Motodad1776,

I know you don’t like YTube but there is a fix for the wind problem. You can search Blackstone Windscreen. Or, you can go to your local 99 Cent store and get grill or table scrapers. It looks like a spatula without a handle and with a curved/rounded end that you hold. Place them around the outer edges of your griddle and you will see much higher overall BTU output, and temps on the griddle surface. With that setup the wind won’t be as distracting to the griddle’s performance especially when you set up a low zone. I built my own custom wind screens using sheet aluminum and some rivets but my temps are incredible now. I also changed my regulator to a fully adjustable unit that goes from 0-10psig (versus the stock version that is set between 1.9-2.2 (typically) and can go from ambient to 700F in less than 5 minutes. Be careful with that hack however, if not managed properly you will warp your griddle. It’s a trick us campers have been using for years because of the never ending winds at the ocean. YMMV.
 
SmokeZilla said:
Motodad1776,

I know you don’t like YTube but there is a fix for the wind problem. You can search Blackstone Windscreen. Or, you can go to your local 99 Cent store and get grill or table scrapers. It looks like a spatula without a handle and with a curved/rounded end that you hold. Place them around the outer edges of your griddle and you will see much higher overall BTU output, and temps on the griddle surface. With that setup the wind won’t be as distracting to the griddle’s performance especially when you set up a low zone. I built my own custom wind screens using sheet aluminum and some rivets but my temps are incredible now. I also changed my regulator to a fully adjustable unit that goes from 0-10psig (versus the stock version that is set between 1.9-2.2 (typically) and can go from ambient to 700F in less than 5 minutes. Be careful with that hack however, if not managed properly you will warp your griddle. It’s a trick us campers have been using for years because of the never ending winds at the ocean. YMMV.
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Awesome thanks for the tips, and I just happen to work at a metal fabrication company.......hmmmmmm, might just fab something up with some of the scrap we have everyday. ;)
 
I was watching the Masters and realized I didn’t post pictures from Smoke Queen’s. Here are a couple of their Family Style dishes. The tray with the pulled pork was about $124.00 feeds 4-6 and the one with a lot of Brisket was about $160.00 and serves 5-10. They obviously haven’t seen my friends eat, lol. In general, it was well packaged and ready for serving. I also appreciate that their containers can go straight to the chafing dishes without any fussing around.

IMG_1619 2.jpeg


IMG_1607 2.jpeg


IMG_1609 2 Medium.jpeg
 
SmokeZilla said:
I was watching the Masters and realized I didn’t post pictures from Smoke Queen’s. Here are a couple of their Family Style dishes. The tray with the pulled pork was about $124.00 feeds 4-6 and the one with a lot of Brisket was about $160.00 and serves 5-10. They obviously haven’t seen my friends eat, lol. In general, it was well packaged and ready for serving. I also appreciate that their containers can go straight to the chafing dishes without any fussing around.

View attachment 21674

View attachment 21676

View attachment 21677
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Looks good but I have to agree with you. That is my serving .. not sure what the others plan to eat?
 
SmokeZilla said:
TheRicker,

I agree that a griddle plate accessory has its own special purpose and is very functional, but the similarities end at that point. All my cooking devices have the ability to act as a griddle with the right contraption added. In my inventory I have them from Le Creuset, Lodge, Griswold, and others. However, there is something about putting away the baseball cap and putting on my short order chef hat, that makes griddling fun!!! Slinging things around the griddle like a drunk chef at a Benihana’s appeals to my lizard brain every time. Further, not having to watch morsels of good food fall into the fire-breathers belly, never to be seen again, makes me sadder than a nightclub owner in the Philippines when they closed the US bases. When it comes to clean up, a water bottle filled with water and a good scraper/spatula can also be fun for my outdoor cookery. For anyone that thinks the grill grates or griddle plate solutions are a 1 to 1 translation for a decent griddle experience are missing out on yet another cooking adventure. YMMV.
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I’m not sure why you think this is a “griddle plate”. It’s a full-size cast iron plancha. It every bit as big as the Blackstone I used to have. It’s fired by four high-BTU gas burners. This is not a Grill Grates or some lightweight metal plate.

 
Greg Jones said:
Not all of them. And thanks to recteq, not all griddles are powered by propane OR electric. Add to that the fact that many griddles can be converted to natural gas. I expect that most here have an understanding of what someone means when they say griddle or gas grill.
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Not necessarily. @SmokeZilla thinks my Primate is a “griddle plate”. It’s got the same cast iron plancha my old Blackstone had,..fired by 4 high-btu gas burners.
 
The wind yesterday "even though was a beautiful day otherwise" once again kept giving me issues, I will certainly be buying some guards and "hope" they make a difference. How easily the Blackstone burners go out in even slight windy conditions is unacceptable IMHO, reckon I didn't do my homework well enough before purchasing. The design is not so good for Blackstone, I have to wonder if the competition fares any better?
 
My first griddle was a Blackstone and any wind at all made it unusable. I would have expected that they addressed that better in the years since. I’ve now also owned a Pit Boss and last year bought a Halo. These folks, especially Halo, have the wind thing figured out.
 
TheRicker said:
Not necessarily. @SmokeZilla thinks my Primate is a “griddle plate”. It’s got the same cast iron plancha my old Blackstone had,..fired by 4 high-btu gas burners.
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TheRicker,

Although I responded to you, the information was not exclusive to your B-Stone or situation. It was really for those that are trying to choose between the two primary solutions that are available. I saw your unit at a local store and it is every bit a griddle. If I came across incorrectly, my bad.
 
Greg Jones said:
My first griddle was a Blackstone and any wind at all made it unusable. I would have expected that they addressed that better in the years since. I’ve now also owned a Pit Boss and last year bought a Halo. These folks, especially Halo, have the wind thing figured out.
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Good to know about HALO, their offerings look very nice "high build quality" and sounds like they have put some thought and engineering into their design as well. I ordered up some wind deflectors, any improvement over now would be very welcome. The Blackstones are for sure at a price point, so I try to keep that in mind. LOL
 
Ol' Smokey said:
California is so anal about anything going into the air, how do they let a smokehouse open?
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We have "Spare The Air" days here to protect the worlds air quality 🙄
One of the exemptions includes preparing food. That's my excuse ;)

"While fires for cooking are not prohibited during Spare the Air Alerts, consider public health and be mindful of air quality on these days. Consider using a gas or propane barbecue rather than a wood or charcoal-fired cooking device."
https://www.sparetheair.org/
 
FastEddie said:
We have "Spare The Air" days here to protect the worlds air quality 🙄
One of the exemptions includes preparing food. That's my excuse ;)

"While fires for cooking are not prohibited during Spare the Air Alerts, consider public health and be mindful of air quality on these days. Consider using a gas or propane barbecue rather than a wood or charcoal-fired cooking device."
https://www.sparetheair.org/
Click to expand...
Oh, hum, my phone rejected that link, something about way too….. 🤣🤣🤣🤣
 

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