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MadMardigan

MadMardigan

Antagonist
2A Bourbon Hound OG
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Dec 17, 2016
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Location
Gaston County NC
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Who else uses one?
 

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Not yet but it is the first thing I'm getting after I cover my porch
 
MadMardigan said:
it was a Father’s Day gift to me, and I’m sold on them, I really want a bigger one.
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My wife already told me to buy it, but I'll wait for a covered porch first
 
There is a Youtube personality in Thomasville??? The Hungry Hussey, his channel uses the Blackstone a lot. I really don't have the space for another grill, but I did buy a griddle for my Weber, no regrets!
 
We have the 36" model. Kids use it more than we have, simply because up until recently we work all weekend when we're at the lake.
I made a stainless cover for it that holds a butcher block top for chopping pork.

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I have eggs 22” it’s small and potable enough to take camp/picnicking but large enough to cook more then a couple families can eat at a time

Excellent for stir fry ,fajita , breakfast and if you do pancakes get the dispenser to go with it.
 
I bought @Lil D the 28” model for her birthday in June. We love cooking on it
 
I've had the 36" model for a couple years now but..............I wouldn't buy it again.

The upkeep/maintenance is too much IMO. Even after following a couple different seasoning methods posted by 2 different Blackstone personalities, it keeps flaking off and at this point, I'm just done with it.

I'm considering downsizing to a 2-burner model and plopping a gas grill next to it so I can have some diversity.
 
I've got a 36" we use 2-3 times a week. Hibachi steak/shrimp/veggies and fried rice are a favorite. Usually do breakfast on it at least one day on the weekends. Surprisingly you can actually do pasta dishes on it. This one was a big hit last time family was over and it's easy to make a bunch for a lot of people.



This was my take on it.
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I have one of the 4 burner Blue Rhino griddles that I absolutely love. The folding side tables and front grease trap are what finally sold me when I was agonizing over what to get.

Absolute favorite appliance and excellent companion to my trusty weber kettle.

smashburgers ALONE make it worthwhile, not to mention cooking a huge diner breakfast or excellent steak searing.

I really need to try hibachi soon, but my shrimp flipping and onion volcano building need practice. 🤣
 
concepthomes2 said:
I've had the 36" model for a couple years now but..............I wouldn't buy it again.

The upkeep/maintenance is too much IMO. Even after following a couple different seasoning methods posted by 2 different Blackstone personalities, it keeps flaking off and at this point, I'm just done with it.

I'm considering downsizing to a 2-burner model and plopping a gas grill next to it so I can have some diversity.
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Have you thought about something like this? This is what I plan to do. I pretty much cook everything on my Primo Kamado and my big natural gas Weber just sits. I don't want to get rid of it because it is nice to have when we have a bunch of people over just cooking burgers and dogs and I occasionally use it to finish off a cook if I run out of charcoal. I think one of these would be perfect to have options on the gas grill.
https://www.amazon.com/Onlyfire-Uni...keywords=grill+griddle&qid=1631217545&sr=8-32
 
Carolinatlc said:
Have you thought about something like this? This is what I plan to do. I pretty much cook everything on my Primo Kamado and my big natural gas Weber just sits. I don't want to get rid of it because it is nice to have when we have a bunch of people over just cooking burgers and dogs and I occasionally use it to finish off a cook if I run out of charcoal. I think one of these would be perfect to have options on the gas grill.
https://www.amazon.com/Onlyfire-Uni...keywords=grill+griddle&qid=1631217545&sr=8-32
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That wouldn't be bad as long as it can hold enough grease. That's another peeve I have with my BS. Having to address the grease at the end of each cook.

They had a small sized combo that was the griddle top and a gas grill top but it was discontinued a couple years ago.
 
concepthomes2 said:
That wouldn't be bad as long as it can hold enough grease. That's another peeve I have with my BS. Having to address the grease at the end of each cook.

They had a small sized combo that was the griddle top and a gas grill top but it was discontinued a couple years ago.
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I’m thinking about making a drain for the catch pan and just letting to drip off the side of the porch. Lol
 
I have a spare 4 burner grill I’m thinking about converting to a flattop.
I haven’t used a flat top since I worked at Denny’s back in the 80’s
I see a use for one.
 
MadMardigan said:
I’m thinking about making a drain for the catch pan and just letting to drip off the side of the porch. Lol
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The new ones are different than their first gen. My 22" has a can in the back. I put 2 paper towels in it and with it tilted slightly to the back, all the grease drains into it. If a low grease food, I just wipe with those towels, or a high grease food, I dump it out and quickly wash in the sink. The catch can seems to have a nonstick coating.

Overall I say if you have an early blackstone, you cannot compare it to the current stuff. I'm not standing up for BS, just a solid observation.

My cousin got one early and told me "I'll never buy a regular grill again" I thought he was full of crap, but honestly after nearly year of owning my unit, I'd have to side with him. Nothing is dried out. Now it may not be as healthy.

Thursday I cooked carne asada tacos. Top center you can see the grease hole and the catch can hangs on the back.
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I have a 4 burner BS and love it. Philly cheese steak and smashed burgers and I can cook a big run of pancakes when needed!
 
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dont know if yall seen but todd toven recently had a heart attack, thank the good Lord he knew the symptoms and sought immediate care and he is making a swift recovery
 
Get Off My Lawn said:
Me bride don’t want to use the Traeger due to it being finicky when not cleaned every hopper fill. She wanted a gas grill for man’s day while we’re living in a camper until we get a CO on the new house. I talked her out of it and she’s (we’re) getting a Blackstone. TS has them for $300 now.
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I pulled the trigger on that one at my local Tractor Supply last year. We love ours and tons of recipes on the webz that will make you look like a pro. I went the extra mile and seasoned ours about 7 times before cooking on it and I'm convinced it helped it tremendously.

Keep the cooking surface clean and oiled down and you'll thank me later.
 
I bought this one for my son for Christmas.

blackstoneproducts.com

22

22” Cooking Space-362 In 3 Easily controlled cooking zone with powerful 24,000 BTU output - in addition to 12,000 BTU stainless side burner with cast iron grate. Double stainless-steel H burner. Classically styled profile hood with orange On The Go handle/carry grips. Patented rear grease...
blackstoneproducts.com blackstoneproducts.com

I still don't have one. :(
 
Brangus said:
I pulled the trigger on that one at my local Tractor Supply last year. We love ours and tons of recipes on the webz that will make you look like a pro. I went the extra mile and seasoned ours about 7 times before cooking on it and I'm convinced it helped it tremendously.

Keep the cooking surface clean and oiled down and you'll thank me later.
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^^^^This, and get a grill brick to use each time when you finish cooking.
 
concepthomes2 said:
I've had the 36" model for a couple years now but..............I wouldn't buy it again.

The upkeep/maintenance is too much IMO. Even after following a couple different seasoning methods posted by 2 different Blackstone personalities, it keeps flaking off and at this point, I'm just done with it.
Click to expand...
When new, was the cooking surface slick steel, or rough like it was sand blasted? The one we just got has a rough surface, I assume to hold the seasoning.
I bought an overpriced rolled steel pan that was supposed to equal cast iron, without the weight. The surface is slick and the seasoning only lasts for ~a week of cooking eggs for breakfast.
It sucks.
 
Got a 22” Blackstone as a retirement gift last year. I have used our gas grill once since then. I love the griddle
 
Get Off My Lawn said:
When new, was the cooking surface slick steel, or rough like it was sand blasted? The one we just got has a rough surface, I assume to hold the seasoning.
I bought an overpriced rolled steel pan that was supposed to equal cast iron, without the weight. The surface is slick and the seasoning only lasts for ~a week of cooking eggs for breakfast.
It sucks.
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Yeah most cast iron is a little rough. After it has been seasoned several times and cooked on several times it gets better.
 
Get Off My Lawn said:
bought an overpriced rolled steel pan that was supposed to equal cast iron, without the weight. The surface is slick and the seasoning only lasts for ~a week of cooking eggs for breakfast.
Click to expand...
Curious which one, they seem to be all the rage, I have a small one but it hasn’t seen a lot of use yet, still use a nonstick for scrambled eggs.

The seasoning must bond at a molecular level, far smaller than what we feel as smooth or rough. I’ve been known to sand a cast iron pan smooth, it’s faster than wearing it smooth through use.
 
Get Off My Lawn said:
When new, was the cooking surface slick steel, or rough like it was sand blasted? The one we just got has a rough surface, I assume to hold the seasoning.
I bought an overpriced rolled steel pan that was supposed to equal cast iron, without the weight. The surface is slick and the seasoning only lasts for ~a week of cooking eggs for breakfast.
It sucks.
Click to expand...
When it was new, it was a smoother surface. I seasoned with flaxseed oil based on the videos put out by one of their "staff cooks" Nathan Lippy. That seasoning flaked within the first 4 weeks, even with following their cooking/cleaning methods.

Then I scrubbed it off and re-seasoned with avocado oil. Same story, flaked within a few weeks.

So I dealt with it for a year or so and then stored the unit while we rented for a year.

Once I got it back out, I took it to a dustless blaster guy out in Oakboro and he stripped the whole top down to nothing. It came back with a rougher texture all around and I seasoned with Blackstone's seasoning paste which just resembles a darker Crisco shortening.

It's not doing bad this year so we'll see. I still hate having to clean it right away.

And I'll add - I've never, and I mean never, used the whole cooking surface on this 36". With my family of 4, and some guests, I could easily run the 28" model with some creative nesting.
 
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