It sounds like everyone who has a flat top really likes it. I have a follow up question. Is there any struggle with keeping flies off either during cooking or when not in use. When cooking on and wiping off cast iron there is the oil film plus the grease. Even though they come with covers, flies always seem to find a way in. Is that an issue at all and how does a person fight off the flies? Thanks everyone for feedback. Sounds like a Blackstone might find its way to our house soon. Have fun!
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No flies here, and I live in bug city. I have the Blackstone on my screened lanai, but the door is often open for the in and out dog thing. I got the one with the lid, I clean by squirting water on the hot surface and scraping off into the grease cup, then dump and rinse the grease cup (or put in dishwasher.) Never seen one fly, and I love it. Great for burgers, and the sauteed onions and fried egg for the top, all with one surface cleaned fast. Also love that it is hot fast, to cook right away.
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I’ve never had a fly problem at all…..mine stays in the garage. If you’re using it outside though, it might be a different story. If you keep it clean, shouldn’t be a problem. Now I will tell you something I found out recently…….roaches like grease. I’d left my grease cup for a few weeks without cleaning it and had maybe a half inch or so of grease in it. I went to clean it recently and found 5 dead roaches in my grease cup! Talk about stinking too! Won’t do that again.Comment
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No fly problems for me, really. I have the model with the folding lid and have a cover for it as well. While sometimes we have fly issue outside, we've started using fly bait trap bags (holy carp those things get expensive!) the last 2 years and they work wonders to keep the population down.
They circle around the trash can if it hasn't been emptied recently, but not a major problem for my Blackstone.Comment
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If you don't have a griddle, let your kids get you one if they want to spend the cash on dear old dad!
I had never cooked on a griddle before 2020, and since getting a Camp Chef griddle in June 2020, it has pretty much become one of my favorite cookers. I won't do burgers any other way. And it excels at doing veggies, stir fries, breakfast, and about every type of diner style food you can think of to throw at it, and keeps a lot of the mess out of the kitchen.
I wish I had NOT spend the money in 2019 to get a new Weber Genesis II 4 burner to replace an old Genesis 2 burner grill, as I doubt I use the Genesis gas grill more than 5-6 times a year since getting the griddle. The griddle is great for just about anything you don't need smoke on like low and slow, and I can cook about everything except thick or bone-in cuts of meat. Steaks, chops, burgers, all that stuff can get a great sear on the griddle.
My griddle lives out in the rain, in humid Alabama. Mine does not have a hinged lid like some of the newer ones I've seen from Blackstone, and I keep it covered with a canvas style cover from Camp Chef. As long as I scrape it clean and oil it lightly after each cook, it has stayed rust free for 3 years now. Every once in a while if it is sitting unused for a long time, the very front edge of the front grease through on the griddle, where the canvas cover touches, and I think a little moisture seeps through in heavy rain, and will get a little sign of rust, but it always wipes right off. That area is a place that doesn't seem to get hot enough to season well.
The key is getting a good seasoning on it at the beginning I think. I use avocado oil for all my seasoning and griddle cooking, as it has a high smoke point.Comment
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I've not done brats and dogs on the griddle - do you guys do that?
That's about the ONLY thing I have used my charcoal side of the dual grill (gas side is burned/rusted out too bad to use) for at all anymore. I think once last year I seared a flank steak on it that had been marinated in a chimmichurri or something.
Just not sure how well it works for round sausages like that?Comment
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I have done hotdogs and the pre-cooked Johnsonville brats on the griddle. I've not done the raw brats on the griddle yet. Hotdogs and the precooked ones though grill up great - just gotta roll them to get some color on each side. I've done breakfast sausage and sausage links as well, but those are much smaller in diameter than the big fat brats. -
It just popped into my head, but I think if you use a basting dome or other lid, you could do the big fat brats just fine. Even pour some beer over them and have beer brats on the griddle. Just need the basting dome to help hold some heat in while they steam.
EDIT: You can also slice the brats and butterfly them lengthwise for griddling. I've seen hotdogs done like this at 5 Guys.Last edited by jfmorris; June 7, 2023, 07:39 AM.
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We love our Blackstone. Use it all the time, for so many different things. We use it instead of the regular grill for even steaks and burgers now.Comment
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Everyone NEEDS a griddle. Doesn’t matter if one generally gravitates to charcoal, gas, pellets, sticks, electric, whatever…a griddle is still a MUST HAVE IMO. I can’t imagine not having one. Burgers, breakfasts, fajitas, yada yada yada…super versatile morning to night.Comment
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I received a 36" Blackstone griddle from my family. Only used it a few times for simple things. Seems like a lot to heat up cooking for two. Maybe a smaller version?Comment
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Maybe just use a couple of the burners instead of all of them. I have the 2 burner Pit Boss, I’m cooking for just 1 all the time. Use the cool side to slide your cooked food over to, if needed.Last edited by Panhead John; June 7, 2023, 05:27 PM.
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I got griddle insert for my gasser. I love it, for all the reasons that everyone else loves their griddle. What I especially like about the insert is that I can remove it, and still use the gasser in 'grill mode.' Also, the insert can be brought to the inside sink for the occasional scrub-down.Comment
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Been using my BS for a little over 2 years now. I would say it's used more than my gasser and definitely more than my smoker. The options can be endless. Get some good cooking utensils with it and a dome or two for steaming up things.Comment
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I have been through phases with my blackstone. I have been close to getting rid of it. I’m currently in the midst of a two week period where almost all my meals came off of it. Hard to say what your thoughts would be but I like mineComment
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I know this is way too late, but... I bought a Blackstone 36" w/2 air fryers, because I was told bigger is better, (beer might have been involved).Originally posted by bep35 View Post
Hindsight tells me that the 28" (?) Blackstone without the air fryer would have fit my situation much better (just the wife and me).
We use the griddle often for steaks, smash burgers, brats, kabobs, etc. We never use the air fryer, the one in the kitchen is easier to use and is programmable.
I don't believe it has a regulator. Unlike a gas grill, if you don't turn the gas off at the source it will all leak out.
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I kind of wondered about that. I've always turned my brats and Italian sausage on my gasser to get the browned all over. Then I gave my gasser to a local charity and bought a Blackstone. I do what I can, including leaning them on the sides of the BS, to get them brown, but finish them under a dome with a couple of squirts of water to steam them.Originally posted by DogFaced PonySoldier View PostComment
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Yeah, me too! It takes up a lot of space on my little patio (see discussion above), but it sure comes in handy, esp. for cooking breakfast outside. Easy clean up too.Originally posted by jhapka View PostComment
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When I die and go to the great pit in the sky, I’ll have a covered porch like Jim White
There will definitely be a griddle under that roof!
I really need to work on that covered pit……sooner…..Comment
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