I completely see your points about the side handles loosing food. As well as the grease trap. You are pointing out very important issues with cooking styles and the way i cook, those would be real issues for me as well. Thanks so much for your honest review. Can’t wait to see more on this griddle.
Same. I've just now started my griddle adventure, but I can absolutely see the placement of the drain hole and those handles being an issue. The Blackstone being in the back seems to be a really good location for the drip pan.
Same here! I'm ambidextrous -- both hands -- and love the dual spatula thing, but I pick up loose bits via he front or sides. Can't pick up squat against the back.
Always good to see and hear about first cooks on the various griddles you feature. There is always something to learn, refresh and try. Amy, good work on the camera as always.
Look forward to the breakfast video!!! I’m doing my first cook tomorrow on my new flat rock. I’m part of the Traeger cult though, put this right next to my Timberline 1200
The lighting system also accepts a 9 volt battery. I haven’t tried it as I plugged it in. The lid seams to work as a heat shield and the unit doesn’t seem to get to hot on the back side fairly close to a wall. I enjoy your videos
Totally agree about the grease trap and the holes on the ends !!! I’ll love my black stone!!! No it’s not as fancy looking but it cooks great for me!! RTR!!! Brother!!
No one has ever made a perfect product so I really like the fact that you guys are honest. I totally agree that things that you were not a fan of. I felt the same way. The rear grease management is really the best system that is out there. I don't know why more people don't do it. I think it works great because it's further to the back. It's easier just to push everything that you don't want back there and what you do want. You can pull it to the front. But if you get used to it and the system works then it's just a small complaint
I'm not surprised at your take on the grease trap, I noticed it in the first video and figured that would be tricky. The holes in the handles I could see being a big issue. You could use your scraper to cover the hole but now your using two hands. I think an easy fix would be a small piece of stainless steel with a bend at the top to kinda clip around that lip. You could easily pop it off for cleaning or to remove the top. Just a thought. Thanks for your candor and I look forward to the breakfast cook.
Just got mine a couple of days ago and I agree with nearly all points made here. Surface seems a little extra rough and really destroys paper towels in a hurry. I'm hoping the seasoning builds fast on it. The holes on the sides immediately made me accidentally chuck some food when trying to scoop it, but not a huge deal. Very heavy and rugged. I love the grease trap placement just for ease of cleanup. I've already made burgers, brats, onions, potatoes and pancakes on it and it's been great so far! A little worried to try fried rice because of how rough it is, but I'll adapt :)
Definitely will get smoother...mines like glass still to this day....ended up buying 1.25 dollar tree bench scrapers or also called dough cutter to put on sides to help food not falling through handles...
Great call on the "holes" locations. Grease trap can be learned like you said, but the side handles seem like a good idea only for lifting not cooking/gathering for plate.... Looks like a solid unit though. I like the burner array!
Looks great Neil, I can see and understand the design flaws you pointed out, give them time to see. Stay safe and keep up the fine job you two are doing. Fred.
Good point about the side holes. This will require an adjustment to the scooping technique for some folks. I'm looking forward to seeing you test out the three zone cooking😊
Neal when the video just started l didn't like the handle holes on the side of the griddle because it doesn't help you pick up the food that you just cooked. And also l agree with you about where the grease hole is located. It's a lot better on the rear of the griddle. But it's a nice looking griddle if they changed those two things. Thanks for your honesty and those Quesadillas look delicious. Can't wait to make some for my family.👍
Thanks for the thoughts. I was worried about the grab handles when I first saw this because of how much you use those sides when cooking to load food onto you spatula. The grease trap I did not think about. Maybe traeger or someone can design a plug to go in the hole that will allow grease to go down but not food. I have a perforated screen on my Blackstone that does this.
@@TheFlatTopKing yes, all the pellet smokers and bbq’s just not the griddle yet. We are usually a month or 2 behind on new products. It makes sense, take care of the huge market base in the US, then launch it is 🇨🇦. It’s wasn’t even on the website yet as of yesterday.
@@spook5.56nato4 got ya. I appreciate that. Interesting how things like that work. I get that all the time about pit boss. Its also very similar overseas where they don’t have options at all
I’m going to a shop I asked about a SS Sheet metal clip on. They said they could do it. Question do you need both sides returned due to sharp edges? Not on the bottom. How far do you wish to go? Not sure? Should it be the high of the back? Would that be in way of the lid? I think a rolled edge on top that clips on and a rounded front? Or it could just cover the hand holds? If they cut it down in the front a rolled edge and smooth edge can’t be done. A buffed edge and rounded edges can be. Any thoughts?
Those beef & cheese staker`s look great guys! It`ll be interesting hearing more on the PROS & CONS on this griddle. In the mean time, my Blackstone 36 works just fine. (and no extension cords as a trip hazard, and no food losses)
Excellent vid man.. I do like how this griddle looks.. and maybe.. I don't know u could probably put a piece of angle iron over that grease hole while cooking and move it when u need to clean.. I don't know.. just a thought
@@TheFlatTopKing or even Chanel iron just long enough to be up against th corner of ur griddle and to the hole.. it would still allow th flow of grease and be solid as u slap ur spatula against it...just season it up good like ur griddle so nothing sticks
Neil and Amy thanks for bringing us this new griddle. Will be watching your next video on big breakfast on the Traeger Really can’t wait to see the new pros and cons on all the griddles.
Crispy burnt cheese is one of my favorite parts of cooking on the griddle! 😂. I actually sprinkle some on the griddle then put the quesadilla right on top of it until it gets crispy. Crunchy cheese quesadilla.
Just bought our first griddle, a Blackstone 36'' from Costco (Amazing Deal by the way). I got it assembled and seasoned yesterday, so I'm looking for a good first cook and I'm thinking cheesesteaks with onions and peppers is the way to go. Looks easy, hard to mess up, and will let me start to see how the 4-burner system does regarding temp on the cooktop. I was actually thinking of waiting until I could save up for the Traeger because I like the idea of the heat shields between the burners and the cooktop being recessed so wind isn't an issue, but the Costco deal was so good I couldn't pass it up, and there's nothing wrong with Blackstone.
Newbie here. I haven’t even bought my griddle yet. Still watching videos and trying to decide on which one is the best fit for me. I see you using yours on a cover deck. I always assumed you couldn’t. I have a very big covered deck and I’m just seeing how safe is it to use under a covered deck.
Definitely can use under a deck...mine is not enclosed...im a open on three sides..only when the ventilation is minimal would it matter...thanks for commenting
The grease trap is there usually because we move the spatula side to side when moving or mixing ingredients. If you put in on one side, then it's hard to move debris around busy zones. I do prefer the scrap hole being on the bottom left corner though.
Way kool bro, 😎 Thank you - for your total investment in this subject; I really appreciate your honesty during reviews/cooking. I’m the church cook (Baptists) and we need to replace our bbq equipment. We just fed 150 for sports banquet (Hawaiian bbq) with old disabled grills, only by the Grace of GOD did we pull it off. You have opened my eyes to the benefits of griddle/flattop world of cooking but… 1. Is there a larger model available? Also, looking at a pig roaster (smoke daddy) & 8-burner lpg (Royal gourmet) 2. Do you have any thoughts ideas, suggestions for both units? GOD Bless you and your family! 🙏🏻😎🙏🏻
Just use a bench scraper in your left hand and you dont even need to get near the handle or use it to cover it. That also applies to the grease trap. It would be best if the scraper matched the length of the spatula.
I struggle with liking the BS 36: rear grease trap, it's inconvenient but then again I am not losing food . Not sure why the grease hole has to be the size of a small steak on the traeger. Great review.
Blackstone just released a slip over shield for the rear grease trap. I bought one at Lowes. It works fantastic too. You`ll never find a way to keep from losing food down that big grease trap hole on the surface of the Traeger without compromises. And with a big hole on the plate, you`re losing valuable cooking surface. It also pitches ALOT of heat up from that hole too.
I agree with the placement of the grease trap and that’s why I like my BlackStone. I put the grease trap blocker on mine when I’m cooking small things so I don’t end up knocking anything in the grease trap. Curious on how it does with breakfast 🤔
the grab handles are a bad deal, neat idea but in reality that is were you get the food off, and for the finish i think you will find it will hold the seasoning better in the long run, and the wood wind pro, it is better than a regular pellet smoker, but its no a stick burner either, but it dose taste rilly good, kinda hard to describe, but i love it
@8:38 I predict a Flat Top King seasoning in the works. Pretty standard move for a food Tuber. Seasoning shaker with no label is a giveaway. I’ll buy it to show some support. Cheesesteak seasoning perhaps?
I just bought this griddle and love it so far. But I have the same complaints about the holes for the lift handles and grease trap. I can work around the grease trap, but the side handles keep getting me, and I can tell it's going to me my biggest negative.
Thanks for sharing....one quick thing I have done...bought some dollar store dough cutters and used em...all metal and just place on the sides...keeps the food in...
Experimenting is learning. I'm not much of a fan of internet savants who condemn a product based on speculation rather than experience. Good that you've gotten a chance to work with this thing so we can learn with ya. As for the scoring.........seen ya make a few points on the BS when you first started using it with that back grease trap. 😄
Been watching your videos in the market for a griddle and had preordered the treager. The most reliable even heat the Webber? Black stone quality seems lower on models I got to see. Haven’t touched a pro or culinary though. Rethinking the treager now. Wanted something that will last for this kind of money. How’s black stone reliability?
I think they all last for a while...but the traeger is no doubt built like a horse...but you could buy 2 in ten years to equal one...the more expensive BlackStones in my experience are still made of the same frame and material.
Will you be reviewing the Halo Elite 4B? I am still trying to decide which griddle to buy. The Halo seems to address most negatives with the griddles. Love your videos. Been watching just about all of them
First things first...I foresee an enlarged patio going in soon...you're almost out of real estate! 😂 Perhaps some griddle "modifications" would be a benefit, like a local welder to block off those handle holes on the sides. Seriously, how many times are you going to be lifting that griddle top off? As for the grease hole in the front, I too, have had that problem. I bought a Member's Mark (Sam's Club) for my 1st griddle, mostly because I didn't know any better. It has the hole in the front. Then Blackstone came out with their rear grease trap system, and then the gate to put over it came out as an aftermarket addition. So I borrowed from that idea, and created a "DIY" grease gate for mine, and while it may not look very pretty, it works to save the food falling in the hole! Maybe these ideas can get your thought processes flowing...
Those cheese steak quesadillas really looked delicious! So when you were caramelizing the onions, I saw the egg test and wondered if it stuck? After watching pretty much every video you made over the years, I too wondered about the handle locations cuz I know how you like to use those sides. Looking forward to the big breakfast video! Cheers buddy!
hahahaa great eyes....nope...thats when I knew I was ready to go...I hate trying to film and the griddle is just not ready...thats why on the Weber it was just so shocking to see the burger stick like that...
When are you going to review the Halo, Elite XB? I was going to buy the Traeger and throw my Blackstone in the dumpster. I live in a windy area so I need something wind resistant. The Halo seems much better than Traeger. I am ordering mine this week.
I could live with the front hole, but the side cutouts are something they should fix with some ears or something that don't allow food to fall through. Of course, this is coming from an Evo owner and I don't have those handy sides for picking up chow! By the way, Sam the Cooking Guy reviewed it as well and apparently he didn't read the directions because he was using the lid as a built-in steamer! Not sure how that will affect his unit long term. I told my brother to buy this Trager model. And at $900 it's not out of reach for anyone that is making a long term quality purchase. Heck, it's like 10 dozen eggs, right?!
ahahah spot on...i saw that after I was asked so many times about it...i was literally like WTH...ahahahha I agree....its expensive but everyone has a budget....and so far it looks like its extremely hot to start....can they keep it up...will they make improvements...will the make other sizes...
I'm not a scientist but the onions DO indeed help harden and bond your seasoning to the griddle. It's called polymerization. I also do onions if/when I think my griddle needs a 'pick me up' 😊
Yeah, the oil used in seasoning goes through polymerization that gives it the non-stick properties. Not sure what the onions do. I think Neal is right. It's a cheap food that doesn't stick. Also a good way of getting rid of anything remaining on the griddle before the first actual cook.
We are miss using terminology...polymerization is a result of the seasoning process...that has nothing to do with onions...this happens without them...now the question is do they help harden the patina...in the polymerization process. I have several cast irons pans/skillets and as you know season griddles all the time and just dont see a difference at all...thats why I dont mention that to be a necessary thing to when seasoong...
@@TheFlatTopKing I'll respectfully disagree as I use onions and it definitely makes a difference in my Blackstone griddle cook surface 🙂 "Onions (and all alliums) contain many sulfur compounds which is why you cry when cutting them. These compounds when heated react with bare metal to form a hard, non-stick sulfide layer. This sulfide layer is rock hard to 1000°F."
I like the idea of the quesadilla Brotha! Don’t get me wrong, on a roll is just as good but I like the audible on this one ✊🏼🧐! I can’t wait to see the big breakfast, and the intel from that cook. BTW, I really dig that cover your wearing 😉👌, I just might have to Cop me one of them BADBOYS!!!! Cheer’s Y’all 👊🏼😎🤙🏼
I often wonder where these companies get their design and development teams from. Especially today considering their access to these sites and how easily it is to make contact with people. If I owned a company and had the capability to send someone my product to test I would do it differently. I would have you do it privately then fly you in to meet with me and the design and development team so that we could work on the flaws and develop the best of the best. Then get you to promote a product you 100% believe in because you were proudly a part of the design and development team. I believe Griddling is here to stay and will continue to grow. Just my take on it, but I have been known to get it right every now and then.
I 100 agree...its hard to sometimes step back and think. how in the world did this get through actually cooking in R and D....No one said Hey.. look at this
You want that low temp low you will need a Loco griddle. I thought the handles were a great idea until you discovered otherwise. I envisioned fried rice flying through them handles.
@@griddlecookeatandmore I can assure you i am not arguing but from feedback people are saying that is what they dont like about it..the dial says that but the temp on the griddle does not reflect that...I have zero experience with them so far
Great 1st cook love the quesadilla idea. It looks like the surface is still way rough and rips the paper towels apart when cleaned. I also don't like the grease trap location. So far I don't see the benefit of double the price of everything else on the market.
The FIRST thing I thought of on your unboxing video was I dont like the grease trap placement and the carrying handles wont let you push food off to the side. Great minds think alike I guess lol
thanks...i wonder how it really affects the average griddler...first griddle or little experience...do they notice...how big of a deal is it really...its me breaking down years of like and dislikes along with experiences with most major brands...any thoughts
@@TheFlatTopKing I agree 100% I'm set in my ways when it comes to using my Blackstone and I'm used to where things are situated. But for new Griddler probably wouldn't be a problem at all you just start your own habits. Great review! Can't wait to see future Cooks!
@@TheFlatTopKing I am more into a outdoor kitchen type griddle. Something that would last a lifetime or longer than a few years. I know cost is a issue for most but I have had 3 griddles over last 10 years and the burners are not made to last. So want something better. Never been a fan of the Traeger. But this flat top they just came out. Looks like it’s the best for the average cost
@@NuricheWeightSystem got yeah. Thats kinda why i have stayed away. I don’t want to put that type in my house. I would never recoup the investment with an outdoor kitchen. But it’s on my list for sure.
I'll bet you have more flat tops than the US Navy! 😂 Not a big fan of the USS Traeger from what I saw, but you made it work. The food looked great! Improvise, adapt, overcome! Oh. Wait. That's the Marines. Sorry.
Good video Neil , I'm late in watching had a lot of crap to take care of ,,, not to mention shovling 8 inches of white crap today. PS. Your videographer is doing a awesome job. THANK YOU FRANK FROM MONTANA.......
Just curious, but what would happen with the left burner started on low, but turned to high for cook (like this video), right burner on low, and middle burner on low (but turned to off when you crank the left burner from low to high)? I wonder if that would give a more even low center from the combined carry over heat of the two adjacent burner zones.
I'm curious what your thoughts are on the black stone and obviously this one having a more rough surface. I would think that Blackstone being in this market for a long time and making multiple products that they would be able to give us a smooth flat top. And you would think that the price point that the traeger has they would be able to give us a smooth top. I recently sold my blue rhino razor and that one had a much smoother surface than my black stone without any kind of extra attention. Why do you think that is and is it going to affect my cooking? I'm not really wanting to do any kind of sanding because I don't want to mess anything up
Well i completely agree...stick with me here..could bel long and all over the board. I wil l try my best. 1. imagine a peak of a mountain. and the valleys. 2. if the peaks are even the across the surface of the griddle its rough but even 3. if you season a ruff griddle it takes longer to get smooth 4 but it has deeper layers because it takes more to fill up.. 5. the smaller the peaks the less seasoning it will take to get smooth. My approach to this one and we just edited out of our next video about me talking about this subject was just that you will see on wednesday the results of a great seasoned griddle...but dang it took way more than expected...
@@TheFlatTopKing lol. Got ya! I noticed I had a black stone years ago and my brother had the same problem and this might not have anything to do with smoothness but I noticed that the seasoning on that grill would healed real easy whenever you would scrape it to clean it. There would be spots where it had real noticeable peeling and whenever you would scrape up burgers it would kill a bunch of that up with it. No matter how much I scrubbed and cleaned that off, it would always do it. The blue rhino razor was a totally different animal. It's griddle surface was very smooth and didn't have any of that at all. So I'm hoping this new black stone I have is not going to be a repeat of my old black stone. But I'm ready to see the next video 👍 me and my kids watch you all the time. We enjoy watching you guys cook
@@MrScubajsb well I appreciate that. Really do. If you look on lowes website Blackstone has new technology that I have not seen advertised anywhere else. Which to me is extremely interesting
@@TheFlatTopKing Yes it's crazy but everything is always improving. So about the time you get content and set and comfortable with what you're using, they go out and bring something else out that makes you want to go spend more money. And I honestly believe that your channel is going to be one of those that'll be getting more sponsorship. So I believe you're going to be having a lot of fun with some products being sent to you and I look forward to seeing you test them out. I've not even got to open my solo stove pizza oven yet because the dadgum stand is $250! So I have been debating on if I'm going to buy a little side table somewhere or if I'm going to go ahead and just pay the money and get the stand.
I have no idea about the science, however almost every video I have watched about how to season a WOK tells you to use onions and ginger. Woks are typically high carbon steel so there does seem like there is something to it.
How long it has been aged should be what's different about them or that's how it is on the sharp cheddar the extra sharp cheddar and on the New York sharp cheddar
THAT'S a steak quesadilla! I figured the heat would somewhat be controlled with the dividers, but obviously, the bleed-over will reign supreme. As for the "s" word, I think you're looking for "sincronizadas".
The sharpness of cheese is based on age! Never heard of seriously sharp cheddar! Probably so they don't give a specific age! I've had 10plus year aged cheese! That's seriously sharp cheese to me! Lol! When you cut it and it crumbles it aged perfect!
Seriously sharp and extra sharp are specific to the Cabot brand and seriously sharp is aged longer and has more depth of flavor than the extra sharp. Seriously sharp is aged 14 months while extra sharp is aged 12 months.
There is nothing wrong with drain location. It works just fine. And you can deal with the handle holes. The flat rock is a great companion to the 1300 pellet grill. I'm still learning what all I can cook on a griddle, it's fun!
Funny how things in life are a constant compromise. Because you delve into the technical perspective of cooking, beyond the artistic aspect, I could sense your disappointment with those side cutout handles. Frankly, that would cause me to have reservations with the Flatrock…and I haven’t developed griddle habits like you. I’m still a rookie at “griddling.” I live in the Nevada desert, which can be windy at times (understatement). My Blackstone has zero wind shielding (a difficult compromise to consider). So here’s the conundrum…do I press on with the Blackstone (which I never liked), go to the Camp Chef (there’s not much I don’t like about it) or continue to consider the Flatrock? Time will tell. My usual tendency to collect data prior to a purchase was overridden by impulse (shades of high school), so now I’m depending on you for much appreciated info. I like the technical aspect of your whole process. No pressure…
Still love the grease trap location of the Blackstone (rear center). It's less convenient to change the liner, but it's the most convenient for cooking. Not a fan of scraping grease towards me. The handle holes in the sides of the griddle top are a deal breaker for me.
It makes mme think Traeger had a bunch of engineers working on this design with little or no input from actual users. The front grease location and the side openings should have been obvious.
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"Scored more yesterday than the last 20 years" 😂😂😂😂 Love it my man .
hahahhahaha just had to....low hanging fruit...
You guys had good comedic timing with that one, for sure :)
@@TheFlatTopKing Hey. You go head on with that low hanging fruit! Lmao.
Happy with my 36" blackstone. Greatful for your review too! You were more honest than the other shows I saw. Thats why I love your show. No bs!
Well I appreciate that...thats my whole goal...good bads and ulys....the truth
Potato skins and bacon grease. Best combo for seasoning steel.
I completely see your points about the side handles loosing food. As well as the grease trap. You are pointing out very important issues with cooking styles and the way i cook, those would be real issues for me as well. Thanks so much for your honest review. Can’t wait to see more on this griddle.
Well said Mark....big breakfast posting on Wednesday
Same. I've just now started my griddle adventure, but I can absolutely see the placement of the drain hole and those handles being an issue. The Blackstone being in the back seems to be a really good location for the drip pan.
Same here! I'm ambidextrous -- both hands -- and love the dual spatula thing, but I pick up loose bits via he front or sides. Can't pick up squat against the back.
I'm glad you mentioned the grease hole. As soon as I seen it I thought it would be an issue for me.
Love your videos! Keep up the good work.
Glad to help!....
Always good to see and hear about first cooks on the various griddles you feature. There is always something to learn, refresh and try. Amy, good work on the camera as always.
Thanks so much....yeah its fun for us as well
Look forward to the breakfast video!!! I’m doing my first cook tomorrow on my new flat rock. I’m part of the Traeger cult though, put this right next to my Timberline 1200
Beautiful set up....
I haven't read the comments yet but I was taught to fry onions to black in a carbon steel wok to finish the curing process! Makes it non-stick!
The lighting system also accepts a 9 volt battery. I haven’t tried it as I plugged it in. The lid seams to work as a heat shield and the unit doesn’t seem to get to hot on the back side fairly close to a wall. I enjoy your videos
Absolutely
Totally agree about the grease trap and the holes on the ends !!! I’ll love my black stone!!! No it’s not as fancy looking but it cooks great for me!! RTR!!! Brother!!
Thanks James...GBO>...
No one has ever made a perfect product so I really like the fact that you guys are honest. I totally agree that things that you were not a fan of. I felt the same way. The rear grease management is really the best system that is out there. I don't know why more people don't do it. I think it works great because it's further to the back. It's easier just to push everything that you don't want back there and what you do want. You can pull it to the front. But if you get used to it and the system works then it's just a small complaint
Perfectly said...
Good first cook. Looking forward to round TWO. Have a great day 🌞
Thanks Victor
I'm not surprised at your take on the grease trap, I noticed it in the first video and figured that would be tricky. The holes in the handles I could see being a big issue. You could use your scraper to cover the hole but now your using two hands. I think an easy fix would be a small piece of stainless steel with a bend at the top to kinda clip around that lip. You could easily pop it off for cleaning or to remove the top. Just a thought. Thanks for your candor and I look forward to the breakfast cook.
I completely agree...really easy fix...at 900...should been an added accessory...make one and sell them..hahhha
Not gonna lie, those quesidillas look absolutely stunning!!! Drooling over here.......nice job guys.
ahha Thanks Rob
I'm definitely digging that flat top and may consider it.
its definitely a beautiful piece for sure...posting the big breakfast on Wednesday...it really dives deep into the temp ranges and responses...
Right on, keep it real and looking forward to the next cook to see what happens!
Will do!! Thanks
Just got mine a couple of days ago and I agree with nearly all points made here. Surface seems a little extra rough and really destroys paper towels in a hurry. I'm hoping the seasoning builds fast on it. The holes on the sides immediately made me accidentally chuck some food when trying to scoop it, but not a huge deal. Very heavy and rugged. I love the grease trap placement just for ease of cleanup. I've already made burgers, brats, onions, potatoes and pancakes on it and it's been great so far! A little worried to try fried rice because of how rough it is, but I'll adapt :)
Definitely will get smoother...mines like glass still to this day....ended up buying 1.25 dollar tree bench scrapers or also called dough cutter to put on sides to help food not falling through handles...
100% agree on hole location. 👍
yes sir...
Great call on the "holes" locations. Grease trap can be learned like you said, but the side handles seem like a good idea only for lifting not cooking/gathering for plate.... Looks like a solid unit though. I like the burner array!
Yeah absolutely...seems like a great unit..we are posting a big breakfast on Wednesday and sheds some more light on the temps etc
Looks great Neil, I can see and understand the design flaws you pointed out, give them time to see. Stay safe and keep up the fine job you two are doing. Fred.
Thanks, will do Fred....
Thanks for this.
Good point about the side holes. This will require an adjustment to the scooping technique for some folks. I'm looking forward to seeing you test out the three zone cooking😊
Editing now....really better after looking back...impressive for sure
Neal when the video just started l didn't like the handle holes on the side of the griddle because it doesn't help you pick up the food that you just cooked. And also l agree with you about where the grease hole is located. It's a lot better on the rear of the griddle. But it's a nice looking griddle if they changed those two things. Thanks for your honesty and those Quesadillas look delicious. Can't wait to make some for my family.👍
Thanks Robert. Looking forward to many more cooks.
Thanks for the thoughts. I was worried about the grab handles when I first saw this because of how much you use those sides when cooking to load food onto you spatula. The grease trap I did not think about. Maybe traeger or someone can design a plug to go in the hole that will allow grease to go down but not food. I have a perforated screen on my Blackstone that does this.
Absolutely I think its an easy fix...hopefully something they can come out with...
Quesadillas look great.
Thanks Lloyd....like a hidden gem in the video
Can’t wait until these are available in the Great White North. A great choice for your first cook. Well done.
Thanks so much....just curious do the have any Traegers available
@@TheFlatTopKing yes, all the pellet smokers and bbq’s just not the griddle yet. We are usually a month or 2 behind on new products. It makes sense, take care of the huge market base in the US, then launch it is 🇨🇦. It’s wasn’t even on the website yet as of yesterday.
@@spook5.56nato4 got ya. I appreciate that. Interesting how things like that work. I get that all the time about pit boss. Its also very similar overseas where they don’t have options at all
I wonder if Traeger could make a SS clip on for the sides to cover the holes? Maybe full side length
I hope they do...especially for 899.99
I’m going to a shop I asked about a SS Sheet metal clip on. They said they could do it. Question do you need both sides returned due to sharp edges? Not on the bottom. How far do you wish to go? Not sure? Should it be the high of the back? Would that be in way of the lid? I think a rolled edge on top that clips on and a rounded front? Or it could just cover the hand holds? If they cut it down in the front a rolled edge and smooth edge can’t be done. A buffed edge and rounded edges can be. Any thoughts?
In lieu of regular onions, wok restaurants season new woks with oil and the green portion of leaks.
Interesting....do you know why
Well, another great review! Gonna try the CS Casadias!
TY....
Them quesadillas looking beautiful ngl
TY
Those beef & cheese staker`s look great guys!
It`ll be interesting hearing more on the PROS & CONS on this griddle. In the mean time, my Blackstone 36 works just fine. (and no extension cords as a trip hazard, and no food losses)
Excellent vid man.. I do like how this griddle looks.. and maybe.. I don't know u could probably put a piece of angle iron over that grease hole while cooking and move it when u need to clean.. I don't know.. just a thought
Yeah....maybe just something with legs underneath that prevents from coming off..then when cooled down just lift off
@@TheFlatTopKing or even Chanel iron just long enough to be up against th corner of ur griddle and to the hole.. it would still allow th flow of grease and be solid as u slap ur spatula against it...just season it up good like ur griddle so nothing sticks
Might have to see if I can make this. Thanks for the great video.
You should!...thanks
Neil and Amy thanks for bringing us this new griddle. Will be watching your next video on big breakfast on the Traeger Really can’t wait to see the new pros and cons on all the griddles.
You bet!
Crispy burnt cheese is one of my favorite parts of cooking on the griddle! 😂. I actually sprinkle some on the griddle then put the quesadilla right on top of it until it gets crispy. Crunchy cheese quesadilla.
Absolutely....like a hidden gem
Just bought our first griddle, a Blackstone 36'' from Costco (Amazing Deal by the way). I got it assembled and seasoned yesterday, so I'm looking for a good first cook and I'm thinking cheesesteaks with onions and peppers is the way to go. Looks easy, hard to mess up, and will let me start to see how the 4-burner system does regarding temp on the cooktop.
I was actually thinking of waiting until I could save up for the Traeger because I like the idea of the heat shields between the burners and the cooktop being recessed so wind isn't an issue, but the Costco deal was so good I couldn't pass it up, and there's nothing wrong with Blackstone.
Completely agree....i love mine
I agree with you... Weber 1... Traeger .75...
Absolutely extremely close...
Newbie here. I haven’t even bought my griddle yet. Still watching videos and trying to decide on which one is the best fit for me. I see you using yours on a cover deck. I always assumed you couldn’t. I have a very big covered deck and I’m just seeing how safe is it to use under a covered deck.
Definitely can use under a deck...mine is not enclosed...im a open on three sides..only when the ventilation is minimal would it matter...thanks for commenting
That looks so delicious especially being I am on a special diet right now and can't have anything worth eating.
The grease trap is there usually because we move the spatula side to side when moving or mixing ingredients. If you put in on one side, then it's hard to move debris around busy zones. I do prefer the scrap hole being on the bottom left corner though.
Maybe I was not clear enough...I wish it was moved over more on the side of the front part of the griddle...
@@TheFlatTopKing Got ya, so we have similar preferences then. Cool.
Way kool bro, 😎
Thank you - for your total investment in this subject; I really appreciate your honesty during reviews/cooking.
I’m the church cook (Baptists) and we need to replace our bbq equipment.
We just fed 150 for sports banquet (Hawaiian bbq) with old disabled grills, only by the Grace of GOD did we pull it off.
You have opened my eyes to the benefits of griddle/flattop world of cooking but…
1. Is there a larger model available?
Also, looking at a pig roaster (smoke daddy) & 8-burner lpg (Royal gourmet)
2. Do you have any thoughts ideas, suggestions for both units?
GOD Bless you and your family!
🙏🏻😎🙏🏻
Just use a bench scraper in your left hand and you dont even need to get near the handle or use it to cover it. That also applies to the grease trap. It would be best if the scraper matched the length of the spatula.
Withholding judgement on the Traeger for a while longer. Those quesadillas looked fantastic though!
Absolutely.....me as well...thanks bud
I approve your sick chit shippy, get some rack ops 😂 Great video btw!
ahhahaah man i need it for sure...ty
I just made cheesesteak last night and that looks awesome
Sounds great...how did you make it....anything special or different I have been thinking about a italian stlye...
I struggle with liking the BS 36: rear grease trap, it's inconvenient but then again I am not losing food . Not sure why the grease hole has to be the size of a small steak on the traeger. Great review.
hahaha I completely agree....
Blackstone just released a slip over shield for the rear grease trap. I bought one at Lowes. It works fantastic too. You`ll never find a way to keep from losing food down that big grease trap hole on the surface of the Traeger without compromises. And with a big hole on the plate, you`re losing valuable cooking surface. It also pitches ALOT of heat up from that hole too.
@@D70340 Yep definitely a dealbreaker with that huge front grease trap
I agree with the placement of the grease trap and that’s why I like my BlackStone. I put the grease trap blocker on mine when I’m cooking small things so I don’t end up knocking anything in the grease trap. Curious on how it does with breakfast 🤔
have you checked it out....we posted it..
Delicious isn't the word I would said for this cook! Heavenly may be a better word for what you did!
hahaahha yeah the idea is shadowed by the frist cook but the result was fantastic...
The grease trap problem can be solved with a cooling rack sacrificed and cut down to size to fit inside below the surface but not thru. God bless
My mouth is watering!
So, how many griddles do you have now? Have you built that porch all the way around the house for them?
ahahaha well...its definitely a hot button topic right now....we might enlarge for sure...
the grab handles are a bad deal, neat idea but in reality that is were you get the food off, and for the finish i think you will find it will hold the seasoning better in the long run, and the wood wind pro, it is better than a regular pellet smoker, but its no a stick burner either, but it dose taste rilly good, kinda hard to describe, but i love it
understand completely....
@8:38 I predict a Flat Top King seasoning in the works. Pretty standard move for a food Tuber. Seasoning shaker with no label is a giveaway. I’ll buy it to show some support. Cheesesteak seasoning perhaps?
No comment...
@@TheFlatTopKing it’s ok. I also caught a possible hash brown test seasoning in your breakfast video 😂
@@TheFlatTopKing sir, have anything to say? 😂
@@JennErmyMedia I mentioned this exactly in the video. Hahahahah. Some caught on. Hard to hide if you know what to look for. Ahahhaha.
I just bought this griddle and love it so far. But I have the same complaints about the holes for the lift handles and grease trap. I can work around the grease trap, but the side handles keep getting me, and I can tell it's going to me my biggest negative.
Thanks for sharing....one quick thing I have done...bought some dollar store dough cutters and used em...all metal and just place on the sides...keeps the food in...
Experimenting is learning. I'm not much of a fan of internet savants who condemn a product based on speculation rather than experience. Good that you've gotten a chance to work with this thing so we can learn with ya. As for the scoring.........seen ya make a few points on the BS when you first started using it with that back grease trap. 😄
ahhahhaahhaha
Did you get dysentery on the Oregon Trail while playing with your stagecoach box?
ahahahahahhah lol.....its the little things
Been watching your videos in the market for a griddle and had preordered the treager. The most reliable even heat the Webber? Black stone quality seems lower on models I got to see. Haven’t touched a pro or culinary though. Rethinking the treager now. Wanted something that will last for this kind of money. How’s black stone reliability?
I think they all last for a while...but the traeger is no doubt built like a horse...but you could buy 2 in ten years to equal one...the more expensive BlackStones in my experience are still made of the same frame and material.
@@TheFlatTopKing looking forward to the head to head video. Webber or treager? What’s your go to griddle this summer? Hopefully we will find out.
That looks absolutely delicious 👍
thanks Katy....
Looks delicious... 👍👍
Thank you so much
Will you be reviewing the Halo Elite 4B? I am still trying to decide which griddle to buy. The Halo seems to address most negatives with the griddles. Love your videos. Been watching just about all of them
I do but not that quickly...
Have you reviewed the Loco flat top yet?
I have not...seems like they may have lost some steam...
First things first...I foresee an enlarged patio going in soon...you're almost out of real estate! 😂 Perhaps some griddle "modifications" would be a benefit, like a local welder to block off those handle holes on the sides. Seriously, how many times are you going to be lifting that griddle top off? As for the grease hole in the front, I too, have had that problem. I bought a Member's Mark (Sam's Club) for my 1st griddle, mostly because I didn't know any better. It has the hole in the front. Then Blackstone came out with their rear grease trap system, and then the gate to put over it came out as an aftermarket addition. So I borrowed from that idea, and created a "DIY" grease gate for mine, and while it may not look very pretty, it works to save the food falling in the hole! Maybe these ideas can get your thought processes flowing...
I have the thoughts...just not the any way to to produce...ahahaha...honestly it should have been addressed before going to market...
Did you leave on high on the far left hand side?
So Neil which griddle is your go to?
Hey its the first two cooks....we need way more to get that idea
Nice one
Yes sir....
Those cheese steak quesadillas really looked delicious! So when you were caramelizing the onions, I saw the egg test and wondered if it stuck? After watching pretty much every video you made over the years, I too wondered about the handle locations cuz I know how you like to use those sides. Looking forward to the big breakfast video! Cheers buddy!
hahahaa great eyes....nope...thats when I knew I was ready to go...I hate trying to film and the griddle is just not ready...thats why on the Weber it was just so shocking to see the burger stick like that...
Thoughts vs. Camp Chef FTG600 series?
not much of one...completely two different units..If your asking is the camp chef worth it..absolutely
When are you going to review the Halo, Elite XB? I was going to buy the Traeger and throw my Blackstone in the dumpster. I live in a windy area so I need something wind resistant. The Halo seems much better than Traeger. I am ordering mine this week.
Well....not sure...I have seen it but haven’t thought about it really
I could live with the front hole, but the side cutouts are something they should fix with some ears or something that don't allow food to fall through. Of course, this is coming from an Evo owner and I don't have those handy sides for picking up chow! By the way, Sam the Cooking Guy reviewed it as well and apparently he didn't read the directions because he was using the lid as a built-in steamer! Not sure how that will affect his unit long term. I told my brother to buy this Trager model. And at $900 it's not out of reach for anyone that is making a long term quality purchase. Heck, it's like 10 dozen eggs, right?!
ahahah spot on...i saw that after I was asked so many times about it...i was literally like WTH...ahahahha I agree....its expensive but everyone has a budget....and so far it looks like its extremely hot to start....can they keep it up...will they make improvements...will the make other sizes...
I'm not a scientist but the onions DO indeed help harden and bond your seasoning to the griddle. It's called polymerization. I also do onions if/when I think my griddle needs a 'pick me up' 😊
Yeah, the oil used in seasoning goes through polymerization that gives it the non-stick properties. Not sure what the onions do. I think Neal is right. It's a cheap food that doesn't stick. Also a good way of getting rid of anything remaining on the griddle before the first actual cook.
We are miss using terminology...polymerization is a result of the seasoning process...that has nothing to do with onions...this happens without them...now the question is do they help harden the patina...in the polymerization process. I have several cast irons pans/skillets and as you know season griddles all the time and just dont see a difference at all...thats why I dont mention that to be a necessary thing to when seasoong...
@@TheFlatTopKing I'll respectfully disagree as I use onions and it definitely makes a difference in my Blackstone griddle cook surface 🙂 "Onions (and all alliums) contain many sulfur compounds which is why you cry when cutting them. These compounds when heated react with bare metal to form a hard, non-stick sulfide layer. This sulfide layer is rock hard to 1000°F."
I like the idea of the quesadilla Brotha! Don’t get me wrong, on a roll is just as good but I like the audible on this one ✊🏼🧐! I can’t wait to see the big breakfast, and the intel from that cook. BTW, I really dig that cover your wearing 😉👌, I just might have to Cop me one of them BADBOYS!!!! Cheer’s Y’all 👊🏼😎🤙🏼
Let me know when and how to grab 1. All I see are the shirts
thanks bud
we are waiting for our new sale website to come together...we are waiting on the bigger things to happen before we release the hats...big things bud..
I often wonder where these companies get their design and development teams from. Especially today considering their access to these sites and how easily it is to make contact with people. If I owned a company and had the capability to send someone my product to test I would do it differently. I would have you do it privately then fly you in to meet with me and the design and development team so that we could work on the flaws and develop the best of the best. Then get you to promote a product you 100% believe in because you were proudly a part of the design and development team. I believe Griddling is here to stay and will continue to grow. Just my take on it, but I have been known to get it right every now and then.
I 100 agree...its hard to sometimes step back and think. how in the world did this get through actually cooking in R and D....No one said Hey.. look at this
You want that low temp low you will need a Loco griddle. I thought the handles were a great idea until you discovered otherwise. I envisioned fried rice flying through them handles.
Yeah....why or how low does the loco get...
You can set the Loco to 275 degrees for low. The griddle is thermostatically controlled.
@@griddlecookeatandmore I can assure you i am not arguing but from feedback people are saying that is what they dont like about it..the dial says that but the temp on the griddle does not reflect that...I have zero experience with them so far
Mine so far keeps within 15 degrees of whatever temp I have set at. You constantly hear the burners kicking on and off.
Extra sharp cheddar cheese
it's like Tide and new improved Tide.
Who knows they want tell you.
hahahaah made with 100% real ingredients...what the heck was in it first
Great 1st cook love the quesadilla idea. It looks like the surface is still way rough and rips the paper towels apart when cleaned. I also don't like the grease trap location. So far I don't see the benefit of double the price of everything else on the market.
although ruff...in the second cook it changes dramatically...which is why i made a quick video about my experience with it...
Try some Hoop cheese as well
The FIRST thing I thought of on your unboxing video was I dont like the grease trap placement and the carrying handles wont let you push food off to the side. Great minds think alike I guess lol
ahhahaha I will take it...just remember that every single day im told how I suck and the worlds worst..ahahahahhah
@@TheFlatTopKing I love all your content, let the haters hate!
my TRAEGER WARPS EVERY TIME I USE IT! wish this had have been mentioned as a flaw..... hmmm
Awesome job Neal! Looks fantastic. Grease trap and side handles not a fan of but overall looks pretty sturdy. Definitely a great first cook! Cheers 🍻
thanks...i wonder how it really affects the average griddler...first griddle or little experience...do they notice...how big of a deal is it really...its me breaking down years of like and dislikes along with experiences with most major brands...any thoughts
@@TheFlatTopKing I agree 100% I'm set in my ways when it comes to using my Blackstone and I'm used to where things are situated. But for new Griddler probably wouldn't be a problem at all you just start your own habits. Great review! Can't wait to see future Cooks!
I have a question . What do u know about the la griddle
Nothing at all...i will be looking nest year for a stainless style...
@@TheFlatTopKing I am more into a outdoor kitchen type griddle. Something that would last a lifetime or longer than a few years. I know cost is a issue for most but I have had 3 griddles over last 10 years and the burners are not made to last. So want something better. Never been a fan of the Traeger. But this flat top they just came out. Looks like it’s the best for the average cost
@@NuricheWeightSystem got yeah. Thats kinda why i have stayed away. I don’t want to put that type in my house. I would never recoup the investment with an outdoor kitchen. But it’s on my list for sure.
Do they make smaller griddle for the rv,I have a royal gourmet 26 inch now but I'm looking for 1 that around 17 inches
Not that I know of...but I dont know what they have in mind either...
👍👍👍👍👍👍👍❤looks good all you need is franks red hot
Absolutely....that %$%& does great on flip flops....
I'll bet you have more flat tops than the US Navy! 😂
Not a big fan of the USS Traeger from what I saw, but you made it work. The food looked great! Improvise, adapt, overcome! Oh. Wait. That's the Marines. Sorry.
ahahahaha thats the best comment so far..absolutely great
Good video Neil , I'm late in watching had a lot of crap to take care of ,,, not to mention shovling 8 inches of white crap today. PS. Your videographer is doing a awesome job. THANK YOU FRANK FROM MONTANA.......
Holy Cow...I was in shorts yeaterday...ahahaha man i remember those day...
Just curious, but what would happen with the left burner started on low, but turned to high for cook (like this video), right burner on low, and middle burner on low (but turned to off when you crank the left burner from low to high)? I wonder if that would give a more even low center from the combined carry over heat of the two adjacent burner zones.
In our next video posting on Wednesday we cover several combinations like that...
@@TheFlatTopKing Cool, I'll be watching for that one!
I'm curious what your thoughts are on the black stone and obviously this one having a more rough surface. I would think that Blackstone being in this market for a long time and making multiple products that they would be able to give us a smooth flat top. And you would think that the price point that the traeger has they would be able to give us a smooth top. I recently sold my blue rhino razor and that one had a much smoother surface than my black stone without any kind of extra attention. Why do you think that is and is it going to affect my cooking? I'm not really wanting to do any kind of sanding because I don't want to mess anything up
Well i completely agree...stick with me here..could bel long and all over the board. I wil l try my best.
1. imagine a peak of a mountain. and the valleys.
2. if the peaks are even the across the surface of the griddle its rough but even
3. if you season a ruff griddle it takes longer to get smooth
4 but it has deeper layers because it takes more to fill up..
5. the smaller the peaks the less seasoning it will take to get smooth.
My approach to this one and we just edited out of our next video about me talking about this subject was just that
you will see on wednesday the results of a great seasoned griddle...but dang it took way more than expected...
@@TheFlatTopKing lol. Got ya! I noticed I had a black stone years ago and my brother had the same problem and this might not have anything to do with smoothness but I noticed that the seasoning on that grill would healed real easy whenever you would scrape it to clean it. There would be spots where it had real noticeable peeling and whenever you would scrape up burgers it would kill a bunch of that up with it. No matter how much I scrubbed and cleaned that off, it would always do it. The blue rhino razor was a totally different animal. It's griddle surface was very smooth and didn't have any of that at all. So I'm hoping this new black stone I have is not going to be a repeat of my old black stone. But I'm ready to see the next video 👍 me and my kids watch you all the time. We enjoy watching you guys cook
@@MrScubajsb well I appreciate that. Really do. If you look on lowes website Blackstone has new technology that I have not seen advertised anywhere else. Which to me is extremely interesting
@@TheFlatTopKing Yes it's crazy but everything is always improving. So about the time you get content and set and comfortable with what you're using, they go out and bring something else out that makes you want to go spend more money. And I honestly believe that your channel is going to be one of those that'll be getting more sponsorship. So I believe you're going to be having a lot of fun with some products being sent to you and I look forward to seeing you test them out. I've not even got to open my solo stove pizza oven yet because the dadgum stand is $250! So I have been debating on if I'm going to buy a little side table somewhere or if I'm going to go ahead and just pay the money and get the stand.
I'll stick to my Camp Chef. And, I'll take that ribeye please!
hahhahah you go it....
Try some New York sharp cheddar cheese next
I have no idea about the science, however almost every video I have watched about how to season a WOK tells you to use onions and ginger. Woks are typically high carbon steel so there does seem like there is something to it.
I agree....
How long it has been aged should be what's different about them or that's how it is on the sharp cheddar the extra sharp cheddar and on the New York sharp cheddar
ooohh i agree...but what different about a seriously sharp and and extra sharp...there is no gauge on the package ahahahha
@@TheFlatTopKing it is Sharp or extra that has gone awry and it has been aged for 14 months
@@flintstone4208 the package says seriously sharp….. then there is extra sharp
And the texture shouldn't be as smooth as sharp or extra sharp cheddar
@@TheFlatTopKing never have had the seriously Sharp cheddar
THAT'S a steak quesadilla! I figured the heat would somewhat be controlled with the dividers, but obviously, the bleed-over will reign supreme. As for the "s" word, I think you're looking for "sincronizadas".
ahahha like most words that miss terribly
The sharpness of cheese is based on age! Never heard of seriously sharp cheddar! Probably so they don't give a specific age! I've had 10plus year aged cheese! That's seriously sharp cheese to me! Lol! When you cut it and it crumbles it aged perfect!
hhhahahah yeah thats the funny thing about advertising.....
Seriously sharp and extra sharp are specific to the Cabot brand and seriously sharp is aged longer and has more depth of flavor than the extra sharp. Seriously sharp is aged 14 months while extra sharp is aged 12 months.
without hesitation...how do you know this...its quickly become serious topic of discussion...ahahahhahaha
There is nothing wrong with drain location. It works just fine. And you can deal with the handle holes. The flat rock is a great companion to the 1300 pellet grill. I'm still learning what all I can cook on a griddle, it's fun!
Built like a tank compared to Weber, but looks like Weber is the better cooking tool. AND $450 less expensive. 🙂
its extremely close but yes...weber has the edge on the low heating...I would give the high end heat to traeger
👍🏻👍🏻👍🏻😎🏴
Funny how things in life are a constant compromise. Because you delve into the technical perspective of cooking, beyond the artistic aspect, I could sense your disappointment with those side cutout handles. Frankly, that would cause me to have reservations with the Flatrock…and I haven’t developed griddle habits like you. I’m still a rookie at “griddling.”
I live in the Nevada desert, which can be windy at times (understatement). My Blackstone has zero wind shielding (a difficult compromise to consider). So here’s the conundrum…do I press on with the Blackstone (which I never liked), go to the Camp Chef (there’s not much I don’t like about it) or continue to consider the Flatrock? Time will tell.
My usual tendency to collect data prior to a purchase was overridden by impulse (shades of high school), so now I’m depending on you for much appreciated info. I like the technical aspect of your whole process. No pressure…
hahaahha well..i really appreciate that..watch the next video on Wednesday....could be the video that pushes the right or wrong buttons...
Still love the grease trap location of the Blackstone (rear center). It's less convenient to change the liner, but it's the most convenient for cooking. Not a fan of scraping grease towards me. The handle holes in the sides of the griddle top are a deal breaker for me.
yeah not a fan for sure....
I swear I have to start making videos
Absolutely...have to start somewhere
It makes mme think Traeger had a bunch of engineers working on this design with little or no input from actual users. The front grease location and the side openings should have been obvious.
Absolutely....hard to imagine while beta testing this no said.....hey
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