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They become kind of oohhy chewy. They are the best warm out of the smoker. You have to give them a try. I have also done oatmeal pies the same way.

Bacon for the win!!! This is a fun treat to make even @ 5 am. I hope you are resting up and getting better. Thanks for watching.

The poor pups were trying to get some sleep. Your right that bacon hugged them honey buns nice and tight. You should definitely do this one in the Z Grill. Everyone at work loved them. I will definitely make them again.

I am a Service Advisor for a Ford dealership. Bacon Wrapped anything is pretty damn good. I did some Bacon Wrapped Oatmeal pies today. The Honey Buns turned out great. They were a big hit at work. I have some of your sauces that I plan to feature in an upcoming video.

@@griddlecookeatandmore Service advisor, yep I know exactly what you do sir and much respect for you for dealing with the public, it can be brutal sometimes👍 Currently I and another are the parts guys for around 20+ mechanics at our dealership on a daily basis. I appreciate the upcoming videos and hope you like the sauces 🙂

Oh Really? Who is this?

As they say Bacon makes it better. I smoked some Little Debbie oatmeal pies wrapped in bacon today. They are super good also. Thanks for stopping by.

It was good. I did another video making a steak and had both burners on high and no issues. This thing gets close to 600 degrees. The steak was one of the best steaks I have had off a griddle.

It was pretty good I must say. It's kind of a cross between spam and bacon.

It definitely has some Spamness to it. It's pretty good as a breakfast sandwich. Someone committed and said to put it on top of a burger. I may have to try it. Thanks for watching.

If you come over for breakfast I will be sure to pull your eggs off sooner for you. Thanks for watching.

For 60 bucks it's a decent little griddle.

It was my first time myself. I have to say it was good as a breakfast sandwich. Keep an eye out for it and give it a try.

Can you find it by you? If you find it definitely give it a try. Maybe a Taylor ham Chopped Cheese LOL.

I bet that would be good. A nice thick piece browned nicely. Taylor ham is pretty good. Thanks for watching.

It's a big Jersey and East Coast thing. I've seen a bunch of shorts about it and one day I saw it at the store it was on. It is pretty good stuff. Kind of a cross between spam and bacon. I can see why it's popular. As always thanks for watching and you're hidden comments😂😂😂

It's a hot item for sure. You do know this griddle is in the camping aisle and not with the other Blackstones at Walmart. I have not looked at my Walmart lately to see if they have them in stock. Good luck on your search.

I hope you find one. You can't beat it for the price.

I just got the Camp Chef Gridiron but do love it. The grease management system is what made me get it. It also keeps under 300 degrees on low but only tops out at around 475 on high at least for mine. I hear others say they are getting about 520 degrees on high with theirs. The Halo has the high end heat that I love and had no restrictions on using the hood. I've had the surface temp up to 850 degrees heating it with the lid closed. The top is probably about 20 pounds or so heavier so no concerns about warping and the heat retention is the best in the market. I've cooked several pounds of hamburger just off the heat retention after completely turning the griddle off. The Halo has a lot more versatility. So in the end I do like the Halo the best and then the Camp Chef. It all comes down to how you use it and what you want to spend on the Halo is $999.99 and the Camp Chef is $499.99 regular price.

I specifically bought the griddle to use it like I did in restaurants. I have 7 other seasoned gas griddles and none of them can make a smash burger as well as my Vevor. This little cheap griddle may be my favorite of all the griddles I have.

Yes. I usually have it around 350 to 400 degrees. It's a high temp cleaner.

I went with the hard cover because I mainly use mine for camping and tailgating. You can still find 60k units out there for now but I think eventually they will all be the Omnivore version.

You can't go wrong with a crunchy Snoot.

I think Camp Chef created this model to specifically attract the Blackstone customer and try to take a piece of that away. I would definitely go with this unit over a Blackstone any day. It's just better quality over all and the biggest thing for me was the grease management system. I have a new 36 Blackstone I use for camping and tailgating. I'm going to do a comparison video of the 2.

Besides the size the biggest difference is the Camp Griddle has the non stick top and the 22 has the steel top you season. The non-stick top will eventually wear off over time. The steel top you can always take it down to bare steel and re-season. The cool thing about the camp griddle is how compact and portable it is. You just have to decide what is the best fit for you.

Thanks. I love this griddle.

I love mine too. The grease management system is what made me get one.

I have never used the FTG 600 before. I think Camp Chef is making a move to compete with Blackstone in their price range. I would buy this griddle all day long over a comparable Blackstone. I love the grease management design. Reminds of restaurant griddles. I really didn't need this griddle since I have 7 or 8 other ones. It was the damn grease design that made me do it and having a TH-cam channel. I would 100 percent get the Gridiron.

@@griddlecookeatandmore Appreciate it!

The Camp Chef is on sale.

I only use the thermometer for info on my videos. I never used a thermometer but I have a restaurant background. I bought the IR gun for my videos. It does provide interesting info. Thanks for watching.

The front drain being all the way across really came into play with this cook. It's great because you don't have to move stuff around to clean an area of the griddle. I'm totally digging this thing. I am going to contact Camp Chef about the top end heat and see what they say. Thanks for watching.

I really didn't need it but that grease management system got me to buy it. I do really like it and for the price point I would definitely get that over a Blackstone comparable model. I do like my basic Blackstone 36" for the portability factor. This Camp Chef model is not made for that. Thanks as always for the great support.

I've taken the tank of this griddle to use with another one multiple times. I was hoping by rotating the burner tubes that would help and it seemed to on the low end but the same high end temps. I might reach out to Camp Chef to see what they think. I could always swap out the regulator with a adjustable one. Thanks for watching.

Thanks. It was freaking delicious and still one of my top favorites of all the videos I have made.

I think I like Gary's a little better than Steak Eze. Overall both are good and easy to use on the go. Thanks for watching

Escali AHG2 Stainless Steel Extra... www.amazon.com/dp/B01CL9G03S?ref=ppx_pop_mob_ap_share

@@griddlecookeatandmore Thanks

Your Aldi's probably sold out of them. They go fast.

It's a great little griddle for the price.

That would be some Party Ribs. I will have a video of that up sometime.

I have to say it is a decent griddle for 60 bucks. I just got done filming my 2nd cook on it. I'm thinking of putting a new Aldi cook every Wednesday for a while.

I should throw the top on my old Blackstone and see what happens with the temps. I had to go back and see what shirt I was wearing LOL. I guess you also have a Super Duty. Thanks for watching. Keep tuned for the griddle swap 👍👍👍

I've only used this video so far. It seems to do fine. I liked that the griddle top is screwed to the base. I think it makes it better for transporting it. I will have some future cooks coming up with it.

Yes. From what I have gathered you can cook on low for up to 10 minutes and around medium for about 5 minutes.

Pickle juice does work great.

Pretty darn good stuff.

I was curious about it. I will get them flipped and retest the top end heat. Thanks for the tip.

So I just watched Flat Top Kings review video because I thought he mentioned the burners on which way they go. He has the holes facing up like mine and he inserted what looked like a Camp Chef promo video showing the flamethrower design. I noticed in that clip the holes were facing up also. After that I watched the assembly video and like you said the holes face down. I also noticed the Flat Top Kings low temps were fairly lower than what I got. So now I'm excited to flip the burners and retest. Stay tuned.

I hear that from some people. In the scheme of things mine is plenty hot but was interesting to compare it to the older Blackstone.

Not sure what's up with my high temps. I will keep an eye on it and see if it gets better. I will have to leave some spatulas sit there while I cook and see how hot they get. I see people say the side shelves get really hot but it did not melt my bottle. I've only used it the one time so far but I like it a lot.

The reason the Halo and Blackstone are way darker/ burnt is they have manual burners that keep heating. The Loco has thermostatically controlled burners. You set the temp and think I set it at 350 degrees in this video. The burners will turn off and on to maintain 350 degrees. The Halo and Blackstone were well into the 400 to 500 degree range. This video really showcases the Loco burner system. You can actually hear the burners turning on and off.

That is a good idea being able to just lift it off.