Blackstone cult members check in.

concepthomes2 said:
I wish I had known that before watching this tool:

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it was a big fad a number of years back, but as you experienced, it flakes right off.

use any high smoke point oil you have on hand, you can even get special stuff like crisbee

Crisbee Cast Iron Seasoning

We provide innovative cast iron seasoning products with a focus on quality, affordability, and customer service. R&D since 2012 & family business started in 2015. We also develop & distribute innovative solutions to further simplify caring for cast iron/carbon steel cookware and wooden cutting...
crisbee.org crisbee.org
 
GymB said:
Curious which one, they seem to be all the rage
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I ordered the 10", one of their pitches was how flat it was. The bottom is 8" across & it came with the center domed up over 1/16" inch. All the oil/butter runs to the edges and multiple (6+) layers of seasoning lasts a week before it start sticking again. I contacted them about the bent pan and they told me it was within the spec of 1/8" on a 10" pan. I have the wrought iron, not the stainless one.
solidteknicsusa.com

SOLIDteknics USA

Made in Chicago and wrought from clean American materials, Solidteknics US-ION™ iron and nöni™ stainless steel pans are perfect for all your everyday frying, baking, broiling and grilling needs. Experience the SOLID difference: multi-century durability, suitable for all heat sources, no toxic or syn
solidteknicsusa.com solidteknicsusa.com
 
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not that specifically, but fajitas where you spread cheese on the griddle and then press the tortilla into the it (doesnt stick), so id bet that recipe would turn out great
 
Why is this better than a pan? I don’t want to go out back and have to fire up a grill for eggs or pancakes.
 
Mathieu18 said:
Why is this better than a pan? I don’t want to go out back and have to fire up a grill for eggs or pancakes.
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Just try cooking for a tribe in a pan. When my three sons frequently bring their families, there's 12 of us.
A lot of food, different temp ranges, food ready at the same time, one thing to clean, smoke and vaporized oil outside, etc
 
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Get Off My Lawn said:
Just try cooking for a tribe in a pan. When my three sons frequently bring their families, there's 12 of us.
A lot of food, different temp ranges, food ready at the same time, one thing to clean, smoke and vaporized oil outside, etc
Click to expand...
Completely makes sense if you got a tribe. And I love grilling too. But the interaction with flame does something different than a griddle. Anyway I see where they’re useful for something’s, I just don’t get the must have status, and I say that loving grilling and cooking with cast iron skillets.

Just trying to figure out what I’m missing.
 
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Mathieu18 said:
Completely makes sense if you got a tribe. And I love grilling too. But the interaction with flame does something different than a griddle. Anyway I see where they’re useful for something’s, I just don’t get the must have status, and I say that loving grilling and cooking with cast iron skillets.

Just trying to figure out what I’m missing.
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She wanted a gas grill to cook outside of the camper we’ll be living in four months until we get a CO on the house. The pellet grill can be a pain in the ass if the temp gets too cold, the burn cup has too much ash, isn’t turned off properly, or the hopper runs dry. I pushed for the Blackstone instead because it’ll compliment the smoked food wonderfully. If we got a gas grill, it wouldn’t have been used again once we’re established in the new house.
 
Mathieu18 said:
Completely makes sense if you got a tribe. And I love grilling too. But the interaction with flame does something different than a griddle. Anyway I see where they’re useful for something’s, I just don’t get the must have status, and I say that loving grilling and cooking with cast iron skillets.

Just trying to figure out what I’m missing.
Click to expand...
1 - No pans to wash. Just clean with a water, paper towels and a scraper if necessary.
2 - No sulfur smell in the house when cooking eggs.
3 - Especially during the hot months, you're not heating up the house by cooking inside.
4 - I have a fryer attachment on my Blackstone. When deep frying in the house, there is a smell that lingers for a day or so.
5 - I cook the whole pack of bacon and eggs at one time, and reheat as necessary during the week. It's just easier/faster/less messy to do this on a large griddle.
5 - There are some things you can do on a griddle that you just can't do on an open flame grill..... Quesadillas, certain styles of tacos, smash burgers, variations of stir fries, chicken fried rice, etc, I made a chicken pesto dish that I took off the Blackstone youtube channel that was incredible, etc. They promote their product with that channel, there are some great recipes on there.
6 - I don't have a large family, but I do cook in larger batches on the weekends. This gives me something GOOD to take to work during the week and/or an something easy to reheat once or twice during the week after work.
7 - Excess fat/grease from cooking meat or cooking with oil goes into a drain pan which goes into the trash. When cooking inside it's a little more work to dispose of. You have to let it cool, then it goes into the trash, then you clean the pan and some residual goes down the sink which can lead to problems over time. Cleanup is just a little easier and faster with a griddle.
8 - There are things my open flame Weber can do that my griddle can't...... and my Weber ain't goin' anywere. I love them both!!!

This was a great one, and I tweaked the recipe just a little bit, and of course you cook the pasta in a pot, but this was incredible. When you take it directly off the grill and have it smoking hot...... man there is nothing like it!
 
Overall, I think the first time went well trying the Big Mac taco burgers. They were really good with the sauce. Probably left them on a little longer than I should with flour tortillas and most of them got crunchy and were hard to fold. Also forgot to put lettuce on mine. I will definitely try them again soon. I'm using a griddle insert on my Weber gas grill.
2023-05-20 18.32.15.jpg2023-05-20 18.44.54.jpg2023-05-20 18.46.52.jpg2023-05-20 18.54.22.jpg
 
Bought my wife a table top model today, ordered a propane conversion. I'll get her a bigger one if she starts using this more than the Weber.
 
I picked up one of the 36” models tractor supply has on sale over the weekend. Cooked grilled cheese sammiches, bacon, hash browns, eggs, smash burgers and meal prepped some breakfast burritos on it already. We’ve got many more meals planned on it already.
 
So here's my continual gripe with my blackstone:
IMG_0736.jpeg

This is directly in the middle of my 36" top, right above the [2] middle burners. I had this top blasted before the season started and seasoned with Blackstone's seasoning "paste" per their instructions.

This area started flaking off after I cooked two foil wrapped baked potatoes that I put the dome over to create that enclosed grill effect. Even with a coating of oil on the cooled surface to prevent rusting during non-use, I still get this rust.

I'm about 99-3/4 over the edge on keeping this thing and just hoping that a smaller model would perform differently.
 
concepthomes2 said:
So here's my continual gripe with my blackstone:
View attachment 627176

This is directly in the middle of my 36" top, right above the [2] middle burners. I had this top blasted before the season started and seasoned with Blackstone's seasoning "paste" per their instructions.

This area started flaking off after I cooked two foil wrapped baked potatoes that I put the dome over to create that enclosed grill effect. Even with a coating of oil on the cooled surface to prevent rusting during non-use, I still get this rust.

I'm about 99-3/4 over the edge on keeping this thing and just hoping that a smaller model would perform differently.
Click to expand...

i get the same in some areas, all i do is run a grill brick over it and re-oil it (no special oil needed, use what you have on hand)
 
Is this a griddle cult or a Blackstone cult? Bought a 2 burner Blue Rhino yesterday to see what the fuss is all about. Wife likes her cheeseburgers thin, so hopefully she likes smashburgers. Grill is about on it’s last legs as well so might need something before the summer is over anyway.
 
Mathieu18 said:
Is this a griddle cult or a Blackstone cult? Bought a 2 burner Blue Rhino yesterday to see what the fuss is all about. Wife likes her cheeseburgers thin, so hopefully she likes smashburgers. Grill is about on it’s last legs as well so might need something before the summer is over anyway.
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Griddle, i use a blackstone at the house and camp chef while camping (griddle top goes on top of the stove), both work great 👍
 
Mathieu18 said:
Is this a griddle cult or a Blackstone cult? Bought a 2 burner Blue Rhino yesterday to see what the fuss is all about. Wife likes her cheeseburgers thin, so hopefully she likes smashburgers. Grill is about on it’s last legs as well so might need something before the summer is over anyway.
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She's gonna really like those smashburgers if she likes them thin.

I'm very impressed with how these griddles cook those if you simply don't overcook them. Let us know how the Blue Rhino performs.
 
Mathieu18 said:
Is this a griddle cult or a Blackstone cult? Bought a 2 burner Blue Rhino yesterday to see what the fuss is all about. Wife likes her cheeseburgers thin, so hopefully she likes smashburgers. Grill is about on it’s last legs as well so might need something before the summer is over anyway.
Click to expand...

 
I wanted a Blackstone for a long time but couldn't find room for one. I ended up buying a stainless griddle insert for my large Weber gas grill I didn't use that much. Brought new life to the Weber! I use it at least once a week now when it would sit for months without use before because of the charcoal grill. I'm cooking breakfast for dinner tomorrow night on it.

I never do anything to it after cooking for the night. Just scrape it off the next time I cook on it. It has a nice coating on it now that rarely has anything stick to it.
2023-06-05 19.01.38.jpg
 
Carolinatlc said:
I wanted a Blackstone for a long time but couldn't find room for one. I ended up buying a stainless griddle insert for my large Weber gas grill I didn't use that much. Brought new life to the Weber! I use it at least once a week now when it would sit for months without use before because of the charcoal grill. I'm cooking breakfast for dinner tomorrow night on it.

I never do anything to it after cooking for the night. Just scrape it off the next time I cook on it. It has a nice coating on it now that rarely has anything stick to it.
View attachment 627409
Click to expand...

Easiest way to clean it 😆
 
concepthomes2 said:
So here's my continual gripe with my blackstone:
View attachment 627176

This is directly in the middle of my 36" top, right above the [2] middle burners. I had this top blasted before the season started and seasoned with Blackstone's seasoning "paste" per their instructions.

This area started flaking off after I cooked two foil wrapped baked potatoes that I put the dome over to create that enclosed grill effect. Even with a coating of oil on the cooled surface to prevent rusting during non-use, I still get this rust.

I'm about 99-3/4 over the edge on keeping this thing and just hoping that a smaller model would perform differently.
Click to expand...
Wire brush, soap water, dry it and season again. There was a thread on seasoning cast iron and I think it spoke about using an oil with a higher smoke point to season with for a more durable finish. The Blackstone brand is flax seed oil which has a lower smoke point and may not have the most durable finish. I haven't had any issues with it though. I cook on mine at least every other week and during that time it has built up a nice coat of seasoning. I'm sure that helps the finish last.
 
When I got mine I had heard the gripes about seasoning the surface. I use grapeseed oil to season some cast iron so I tried that. I put a thin coat on the freshly cleaned (with soap to remove the shipping coating per instructions) griddle while it was cold and then mounted the griddle surface on the burners. As it heated, I noticed that the part over the burners was getting nice and dark but the edges and in the middle was not getting as dark. To make the coating more even, I got out my propane torch and ran it over the surface until the oil film looked "dry". I then shut it down and spread another thin coat of oil on everything and fired it back up. I didn't really let it cool, just shut off and spread the oil. I did this 3-4 times right in a row before I first used it at all. I did it again 1-2x after my first cooking session left some rusty spots. I seem to be building up a really nice layer of seasoning. Now when I am done, I shut it off and go eat. After the meal, I come back and turn the burners back on and use a paper towel (with tongs or a spatula) to push the grease and chunks into the grease bin at the back leaving only a thin film of grease. No more rust!!
 
I bought a cast iron griddle to use on my gas grill sometime back. It’s definitely too small. I think it’s 9”x19”? So I’d been on the lookout for a deal, and missed the sale Lowes had on the Blue Rhino models a couple weeks ago. They did a similar sale today, and thanks to @Mathieu18 tagging me in the thread, I ordered a 3-burner model. Supposed to be here by Wednesday.

IMG_7454.jpeg

The unit is removable from the cabinet, so I could take it with me somewhere fairly easily.

IMG_7457.jpeg

Was going back and forth between ^that^ one, and what appears to be the same unit on a foldable cart, which would’ve been easier to store at home:

IMG_7455.jpeg
IMG_7456.jpeg

Obviously the $10 wasn’t the deal-breaker…but I just thought the full-size cabinet might be sturdier to smash burgers on, and also looks a little better with the tank hidden away. Hopefully it shows up undamaged and I can get it assembled and seasoned so I can use it this weekend for something. I’m thinking the wife might use it on her own some, as she doesn’t like smelling up the kitchen like she does when cooking on the stovetop with a cast iron skillet.
 
Got mine seasoned today. Used too much oil on the first pass so corners where it didn’t full cook are a bit tacky, will watch to see if it cleans up with a little use. Smashburgers tomorrow, looking forward too it.

@BigWaylon Check before you leave if you have a bulk connection or a 1lbs bottle connection/ regulator. Probably not on the 3 burner but it is portable. Lowes sells a universal adaptor that uses the 1lbs connection but had to do some homework since everything online seems Blackstone specific. Don’t mind having the 1lbs, it’ll make a nice camp grill.
 
Mathieu18 said:
Got mine seasoned today. Used too much oil on the first pass so corners where it didn’t full cook are a bit tacky, will watch to see if it cleans up with a little use. Smashburgers tomorrow, looking forward too it.

@BigWaylon Check before you leave if you have a bulk connection or a 1lbs bottle connection/ regulator. Probably not on the 3 burner but it is portable. Lowes sells a universal adaptor that uses the 1lbs connection but had to do some homework since everything online seems Blackstone specific. Don’t mind having the 1lbs, it’ll make a nice camp grill.
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You can see the regulator on the folding one, so I’m assuming it has the connector for my 20lb tanks. But it’s shipping to my house (two days faster than pickup at store), so there’s no “before you leave” for me. 😁
 
I have found one of these to be very helpful cleaning my griddle without “scraping” off the seasoning.

www.lodgecastiron.com

Chainmail Scrubbing Pad | Shop Online | Lodge Cast Iron

Deep cleans Cast Iron and Carbon Steel Cookware. Shop Chainmail Scrubbing Pad at Lodge Cast Iron, offering cast iron accessories, kitchen utensils & more.
www.lodgecastiron.com www.lodgecastiron.com
 
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.
Amazon product ASIN B06Y4LWYNJ
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Carolinatlc said:
I wanted a Blackstone for a long time but couldn't find room for one. I ended up buying a stainless griddle insert for my large Weber gas grill I didn't use that much. Brought new life to the Weber! I use it at least once a week now when it would sit for months without use before because of the charcoal grill. I'm cooking breakfast for dinner tomorrow night on it.

I never do anything to it after cooking for the night. Just scrape it off the next time I cook on it. It has a nice coating on it now that rarely has anything stick to it.
View attachment 627409
Click to expand...

Did you buy the one you linked earlier in this thread?
 
I bought this one which was a little bigger. Cooked smash burgers and hotdogs on it tonight.
LITTLE GRIDDLE griddle-Q GQ230 100% Stainless Steel Professional Quality Griddle with Even Heat Cross Bracing and Removable Handles for Charcoal/Gas Grills, Camping, Tailgating, and Parties (25"x16"x6.5") https://a.co/d/0tSb4Jw

IMG_1846.jpeg
 
BigWaylon said:
I think I’m almost there…one more round of the initial seasoning….

View attachment 635731
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If you want to get those corners and the lip protected, oil them up lightly and use a propane torch while the burner is hot also until the oil looks "dry". Repeat this a few times and the griddle will have a nice black seasoning all over.
 
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