I agree. I'm curious to see a comparison in build quality, functionality, etc. I've always been a Weber guy but the price of the Camp Chef along with being able to close the lid and the grease management system has me intrigued.
Neil, I love that you don’t buy into the haters. You do a fantastic job. You put it out there and admit mistakes. And you are humble enough to say your way isn’t the only way. You really teach those of us who don’t cook professionally, and need your perspective!
I'm 65 and have been charcoal and gas grilling for many years. Now I've decided to get into griddle cooking and have watched a ton of comparison videos. I think I'll get the Camp Chef Gridiron 36 this winter (maybe I can find it on sale?!). I'm retired Air Force (not a cook), so I can say it looks like you're still wearing your BC glasses. 😉 (Navy is doing great this years in football!) I really enjoy your videos and am learning a lot. Thanks
Camp Chef offers a 20% off code for veterans and first responders. I just purchased the Gridiron complete bundle and after shipping and tax it was still cheaper than the base price. It's roughly $400 for just the griddle after the discount, which is an amazing deal.
Fantastic, absolutely a fantastic job on the griddle Neil and Amy. My son just got a new griddle for Father's Day from his son and I have shared your videos with him for a long time. I hope he will get on board and follow along with you folks too. He always has loved to cook and does quite well and I'm sure he will do well learning the griddle. Stay safe and keep up the great videos. Fred.
I bought one because it was 36” and I got it for $450 plus tax. Way cheaper than other 36” griddles available in my area. I picked it up from Sportsman warehouse built. I’ve done three cooks. Hamburger hot dogs and grilled onions. And chicken tacos and quesadillas. It worked amazing. I’m very happy.
Neil, first thank you for your service. I have the two burner Blackstone and enjoy using it. Thanks to your videos and instruction I'm getting better and more comfortable with it. Asian dishes are next. Yall keep up the good work. USAF, Retired
The bevel on the spatula is great for doing over easy eggs. Years ago when I was a cook, we always put a bevel on our spatulas so that the edge would not catch the eggs when flipping them. Flat edge broke the eggs. I still have and still use that spatula 30 years later.
What a great post once again!! Fond memories of the Greek diner I used to frequent at 3:30 in the morning with my buddies. Cooked like he was directing a symphony, much like you. Someday for me. Got to keep practicing.
All fats - whether vegetable or plant based - are subject to oxidative rancidity, which produces that nasty taste like the old pecans that have been in the back of your pantry since Christmas 2018. It may sound strange, but _light olive oil_ is my Go To cooking oil of choice and here's a few reasons why: 1- It _takes longer_ to develop oxidative rancidity than other oils you've used in the past 2- It can double as a salad oil (items serving 'double duty' is always good when traveling/camping) 3- It's practically flavorless, so it can be utilized in basically any food prep, including pancakes/muffins 4- It's heIIa cheaper than both avocado oil and ghee (clarified butter) 5- It's high in heart-healthy monounsaturated fats and vitamin E (vegetable oil is borderline poison) I could go on, but why? _Join the pros and keep light olive oil at your griddle station. You'll be glad you did!_ P.S. I stress LIGHT olive oil - not extra virgin, which _does_ have a flavor AND a much lower smoke point. You're welcome.
Totally agree. Been using light olive oil for years and never looked back... The Great Value (Walmart) brand is cheap and does everything you said. I think it's called "Light Tasting Olive Oil" ...anyway, it does the trick.
I am getting interested! I like the grease trap in the front, too, and I have seen people losing food out the back of a Blackstone. Oh, it is $449 at HD, today! Too bad I have to wait on my deck to be built in the fall.
Heck Yeah man. This is what i've been waiting for. I've got the original camp chef, and 2 blackstones that i leave up at hunting camp. After seeing the new features, and this video, i just purchased the gridiron 36. With my military discount it was $405 before tax !!! can't beat that!
The big breakfast is always a hit! Especially the pancakes! The smell of bacon cooking in the morning while camping….nothing beats it! Well maybe cowboy coffee. Great video Neal! Cheers brother!
Here's my take on the Simply Potatoes vs. a real fresh shredded Russet potato. I love the potato skins shredded into the hash browns. But I also love the Simply Potatoes version in the grocery store's fridge when I'm feeding a crowd. I don't think there's a right or wrong in it. What really consistently sucks are the frozen hash browns. Heck, even the Costco dehydrated hash browns are better than those frozen things IMO. Nice video Neal!
I used to freeze the Simply Potatoes, straight from the store to the freezer, and they always came out fine later. I haven't been paying enough attention to the freezer section to see if there are now frozen shredded potatoes to compare them to. When I'm in that mood, I go for patties.
Nice video brother. GBO. Have you ever thought about reviewing a Masterbilt gravity series grill? I am seriously thinking about getting the 800 series.
Great video and griddle seems to be doing great. Quick question if you're doing a breakfast like this how do you keep all the stuff like bacon and hashbrowns from getting cold?
I've got this on order, hoping to make my own big breakfast this weekend on it! Would you recommend the New Star spatula's to be able to utilize the Camp Chef slot for them to fit into while cooking then? This is my first flat top and it's been great combing through your videos, thanks for all of your shared knowledge!
Your videos here and Pellets and Pits show me that I do not have to be a pro cook. Your recipes are easy to follow. The nay sayers are what we have to deal with on the internet. In person the same complainers would not say a thing. Neil and Amy keep it up please.
Man I was so set on getting the weber slate but was waiting for a review of the 36". Now this thing comes in looking like a king. Could you please try to get a weber slate 36" and compare them. Or at least do a review of it and I can decide for myself.
Sign me up Boss! Loves me a big breakfast. On a similar note. How about a video where you make Haystacks ? Base is hash browns, biscuits, then layer sausage patties, smother with sausage gravy then top over easy eggs. Some make them with melted cheese on the very top layer. I never saw the need but to each their own. That's a breakfast that will stick to your ribs...... for days.
Thanks for this! Hoping for a comparison video of the CC, Traeger and the Weber. Appears they all have many positives and negatives. How about a company comes out with a griddle that has Weber's cabinet and accessory design, Traager's build quality and heating design and Camp Chef's grease management. Camp chef allowing the heat to escape and get items on the shelf hot is really disappointing. I wish they would have recessed the griddle more. Woulda been a 10/10.
Would love a comparison between this and the Weber. Planning to get an upgrade from my 22” blackstone and the Gridiron price is really appealing. Was sold on the Weber but now I’m debating
That breakfast looked great if your a cook that knows what he's doing. That said...after all the big breakfasts that you cooked can you say there is one griddle that stood out more.....I'm looking for a griddle to griddle comparison.....I already know your a good cook and can make any griddle look good. So how does the GridIron stand up to the rest??
Hi Neil and Amy! You guys are a great couple and you work so well together. Really appreciate your contents and hard work behind every video. You make it look so easy but I know how much work it requires to do the level of videos that you guys put out, thank you so much! I actually have a question unrelated to the video. I noticed many TH-cam videos are saying that we should get the orange type silicone grill mat to cover the griddle top to protect it from weather and critters, but I noticed you have never mentioned it. I value YOUR input and opinions, what are your thoughts and advice about needing one of those griddle mats? My Blackstone is under a covered patio. In the summer I don’t even use my black cover since I use my griddle almost everyday. I just leave it under my patio without the cover since my Blackstone does come with a lid, but in the winter I do use the cover to keep it dry from the dew and rain. I value your opinions so much. Thank you in advance for your advice.
yeah thats a tuff one..I kinda like and dont...i dont think they do what they are described to do....water dirt and debris still finds its way from the edges....I actually dont recommend them...BUT I have been using the camp chef one for one reason...i have to take off the hoods on my griddles for filming...so I dont get to use em....this is a quick light weight alternative to keep pollen off etc..
@@TheFlatTopKing Thank you so much for your quick reply. You are awesome! I was thinking of the same thing. If I have a lid hopefully I don't need a silicon mat....until I see critters droppings or otherwise, and hopefully NEVER! I also heard that sometimes it can actually cause rust cause it can trap the moisture. I think it's just a bit cumbersome and have one extra thing to deal with. THANK YOU AGAIN FOR YOUR HELP AND GUIDANCE.
Choosing an upgrade over my 22 inch blackstone is proving to be one of the hardest decisions of my life 😂 I really like the leveling feature and grease trap of the camp chef grid iron, not to mention the true low heat. At the same time a lowes outlet has a couple of the new 36 inch blackstones for $300 and I love the storage and side table, but it looks like it has a lot of the same problems as my current blackstone. And then you have Weber and Traeger of course. By the time I decide they’ll all have new models and the process will start anew lol
hahahahha We hear that alot...when it all comes down to it...Traeger for me is on top...has been since day one..till another co knocks it down...its still there...Weber came out this year with a fantastic idea on looks and accessories but fell short with temps...and if thats the case,...then Blackstone, Camp Chef are in the same boat head to head...
@@TheFlatTopKing from what I’ve seen the u-shaped burners and the partitions seem to be working pretty well for Traeger! Appreciate your comment and channel, you’ve taught me so much
How would you rate the Gridiron over the original FTG600? I have a 600 and love it. I see things about the Gridiron that I'm liking and I know one day I'll probably have to replace my 600.
Sucks the spatula cant be sitting there while cooking due to it being too hot. Maybe it could be used when the griddle is low or off and have the lid down for serving and going back for seconds.
Alright man, I need your advice. Gridiron, flat rock or slate… leaning towards the slate just cause I like Weber but don’t want to feel like I made the wrong decision. Help me from this analysis paralysis.
Have you made a decision yet? I've placed an order for the Gridiron but I'm still waffling between it, the Flatrock, and Slate 36. When you add in all the accessories, the latter two are double the price though. A feature I care most about is longevity, which most won't know until 5-10 years from now.
so if you were buying a new griddle- for your family, would you buy the Traeger Flatrock or the Camp Chef gridiron 36- im down to those 2 , I like some features of each though and the price is not the issue. BUT IF YOU HAD TO CHOSE ONE OR THE OTHER TO LIVE WITH FOR 5 YEARS what would you pick??? Help!
Apologies if i missed it, but what's the difference between the Gridiron and the FLAT TOP 600? The Gridiron has a little more cooking area, but is cheaper?
We recommend ovens...no way you spin it....that much food at once will get cold....now i can make a faster and more efficient breakfast if not filming...but cant do both...
What I found to be an issue with the Blackstone utensils is that the heat of the grill made the glue that holds the handle to the actual metal come loose and it basically just slips off. I've had to re-glue it, so just beware.
I’m debating between this grill and the Traeger for Fourth of July. I’ve watched 1 million videos on the Traeger is not a lot of videos on the camp chef in your professional personal opinion is the Traeger worth the extra $400 thanks
IMO....yes...but that doesnt mean the CC cant compete..its just more about the fine things..i truly love the Traeger...Low heat...even heat...fantastic high heat...large side tables...huge grease trap...etc...i have no affiliation with any grill company and not paid...so this is my 100 honesty
@@TheFlatTopKing thank you so much I was going back-and-forth. I just want to buy one and not wonder if I made the right choice . Thanks for responding.
@@TheFlatTopKing I’ll see if I can work something out.. dad was a machinist and might have ideas. I try and use the hump to my favor but sometimes it’s frustrating and in the way. I’ll let you know if I succeed! thanks for all your vids
I feel this pain. On my OG campchef griddle that came with my 3 burner stove some 20 years ago. This was before the added the reinforcements onto the bottom. So if you find away please post. Other wise I am at the point I am just going to drop the 170 on a new griddle top as, I am getting tired of dealing with it.
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
I hope you guys do the Traeger, Weber, and gridiron comparison video 🤘
This is what the people need
I agree. I'm curious to see a comparison in build quality, functionality, etc. I've always been a Weber guy but the price of the Camp Chef along with being able to close the lid and the grease management system has me intrigued.
@@dougmiller872 me too, down to the Traeger Flatrock vs the gridiron.
Agreed
Neil, I love that you don’t buy into the haters. You do a fantastic job. You put it out there and admit mistakes. And you are humble enough to say your way isn’t the only way. You really teach those of us who don’t cook professionally, and need your perspective!
Well I truly appreciate that...
Whoever hates on him is a troll. The defacto in griddle reviews.
I'm 65 and have been charcoal and gas grilling for many years. Now I've decided to get into griddle cooking and have watched a ton of comparison videos. I think I'll get the Camp Chef Gridiron 36 this winter (maybe I can find it on sale?!). I'm retired Air Force (not a cook), so I can say it looks like you're still wearing your BC glasses. 😉 (Navy is doing great this years in football!) I really enjoy your videos and am learning a lot. Thanks
Thanks for your service...
Camp Chef offers a 20% off code for veterans and first responders. I just purchased the Gridiron complete bundle and after shipping and tax it was still cheaper than the base price. It's roughly $400 for just the griddle after the discount, which is an amazing deal.
Fantastic, absolutely a fantastic job on the griddle Neil and Amy. My son just got a new griddle for Father's Day from his son and I have shared your videos with him for a long time. I hope he will get on board and follow along with you folks too. He always has loved to cook and does quite well and I'm sure he will do well learning the griddle. Stay safe and keep up the great videos. Fred.
I have the same griddle, for about a month. It never sticks the food.
Very easy to use.
Great video
Right on...cheers
Appreciate your honest reviews, Neal!!! Doing great work out there!
I bought one because it was 36” and I got it for $450 plus tax. Way cheaper than other 36” griddles available in my area. I picked it up from Sportsman warehouse built. I’ve done three cooks. Hamburger hot dogs and grilled onions. And chicken tacos and quesadillas. It worked amazing. I’m very happy.
Hey thats awesome...cheers
Neil, first thank you for your service. I have the two burner Blackstone and enjoy using it. Thanks to your videos and instruction I'm getting better and more comfortable with it. Asian dishes are next. Yall keep up the good work.
USAF, Retired
The bevel on the spatula is great for doing over easy eggs. Years ago when I was a cook, we always put a bevel on our spatulas so that the edge would not catch the eggs when flipping them. Flat edge broke the eggs. I still have and still use that spatula 30 years later.
how did you bevel that sucker
What a great post once again!! Fond memories of the Greek diner I used to frequent at 3:30 in the morning with my buddies. Cooked like he was directing a symphony, much like you. Someday for me. Got to keep practicing.
Just ordered Camp Chef Gridiron! Cant wait to get cookin!
Ever considered testing the RecTec Smokestone 600? The wood fired griddle.
All fats - whether vegetable or plant based - are subject to oxidative rancidity, which produces that nasty taste like the old pecans that have been in the back of your pantry since Christmas 2018. It may sound strange, but _light olive oil_ is my Go To cooking oil of choice and here's a few reasons why:
1- It _takes longer_ to develop oxidative rancidity than other oils you've used in the past
2- It can double as a salad oil (items serving 'double duty' is always good when traveling/camping)
3- It's practically flavorless, so it can be utilized in basically any food prep, including pancakes/muffins
4- It's heIIa cheaper than both avocado oil and ghee (clarified butter)
5- It's high in heart-healthy monounsaturated fats and vitamin E (vegetable oil is borderline poison)
I could go on, but why? _Join the pros and keep light olive oil at your griddle station. You'll be glad you did!_
P.S. I stress LIGHT olive oil - not extra virgin, which _does_ have a flavor AND a much lower smoke point.
You're welcome.
Totally agree. Been using light olive oil for years and never looked back...
The Great Value (Walmart) brand is cheap and does everything you said. I think it's called "Light Tasting Olive Oil" ...anyway, it does the trick.
Looks good Neal...you make it so effortlessly 😮😅 thanks as always..
GO VOLS..BASEBALL FINALS START TODAY.. 7:30 PM
I am getting interested! I like the grease trap in the front, too, and I have seen people losing food out the back of a Blackstone. Oh, it is $449 at HD, today! Too bad I have to wait on my deck to be built in the fall.
I don't have a griddle yet but I do hash browns in a non-stick ceramic skillet BUTTER only.They come out perfect crisp and no oil flavor.
Heck Yeah man. This is what i've been waiting for. I've got the original camp chef, and 2 blackstones that i leave up at hunting camp. After seeing the new features, and this video, i just purchased the gridiron 36. With my military discount it was $405 before tax !!! can't beat that!
The big breakfast is always a hit! Especially the pancakes! The smell of bacon cooking in the morning while camping….nothing beats it! Well maybe cowboy coffee. Great video Neal! Cheers brother!
You got that right....
I'm assembling my new Black Stone 28" Flat Top Grill. Those hash brown you demonstrated was epic. 🥔🥔🥔
Awesome videos, and thank you so much for taking time out for my questions and help!! Love my griddle and thanks for being so kind! 😊
Here's my take on the Simply Potatoes vs. a real fresh shredded Russet potato. I love the potato skins shredded into the hash browns. But I also love the Simply Potatoes version in the grocery store's fridge when I'm feeding a crowd. I don't think there's a right or wrong in it. What really consistently sucks are the frozen hash browns. Heck, even the Costco dehydrated hash browns are better than those frozen things IMO. Nice video Neal!
I used to freeze the Simply Potatoes, straight from the store to the freezer, and they always came out fine later. I haven't been paying enough attention to the freezer section to see if there are now frozen shredded potatoes to compare them to. When I'm in that mood, I go for patties.
I just ordered the flatrock over the gridiron..hope I don’t regret it (can’t imagine I do as the flatrock cooking surface seems undefeated)
Thanks for making another video on the Gridiron! I'm still waiting on mine to come in and ran out of videos to watch haha
hahaahah
Great video!! Now I’m hungry!!
Awesome breakfast,awesome review Neal! Very detailed and honest as always! Cheers brother 🍻
I think this is going to be my new griddle! Thanks for the great content!!
Nice video brother. GBO.
Have you ever thought about reviewing a Masterbilt gravity series grill? I am seriously thinking about getting the 800 series.
On sale for $449, ordered one over the weekend.
Great video and griddle seems to be doing great. Quick question if you're doing a breakfast like this how do you keep all the stuff like bacon and hashbrowns from getting cold?
Breakfast fit for a King!!! Great job 👏
I've got this on order, hoping to make my own big breakfast this weekend on it! Would you recommend the New Star spatula's to be able to utilize the Camp Chef slot for them to fit into while cooking then?
This is my first flat top and it's been great combing through your videos, thanks for all of your shared knowledge!
Good video guys . Those pancakes look awesome. THANK YOU FRANK FROM MONTANA......
Great cook, looks BANGING.
i just got my camp chef gridiron today. First cook was pancakes and fried eggs. I am VERY happy with it. LOVE the front grease
Sounds great!
Love the grease management on the Gridiron.
Your videos here and Pellets and Pits show me that I do not have to be a pro cook. Your recipes are easy to follow. The nay sayers are what we have to deal with on the internet. In person the same complainers would not say a thing. Neil and Amy keep it up please.
Really appreciate that...cheers
Man I was so set on getting the weber slate but was waiting for a review of the 36". Now this thing comes in looking like a king. Could you please try to get a weber slate 36" and compare them. Or at least do a review of it and I can decide for myself.
I have the weber 30in slate and have done the same review and breakfasts...
Sign me up Boss! Loves me a big breakfast. On a similar note. How about a video where you make Haystacks ? Base is hash browns, biscuits, then layer sausage patties, smother with sausage gravy then top over easy eggs. Some make them with melted cheese on the very top layer. I never saw the need but to each their own. That's a breakfast that will stick to your ribs...... for days.
Geeze...absolutely...down my alley for sure...
Thanks for this! Hoping for a comparison video of the CC, Traeger and the Weber. Appears they all have many positives and negatives. How about a company comes out with a griddle that has Weber's cabinet and accessory design, Traager's build quality and heating design and Camp Chef's grease management. Camp chef allowing the heat to escape and get items on the shelf hot is really disappointing. I wish they would have recessed the griddle more. Woulda been a 10/10.
Hey I have been preaching that for years...haahahah still waiting on the perfect one for sure...
Would love a comparison between this and the Weber. Planning to get an upgrade from my 22” blackstone and the Gridiron price is really appealing. Was sold on the Weber but now I’m debating
That breakfast looked great if your a cook that knows what he's doing. That said...after all the big breakfasts that you cooked can you say there is one griddle that stood out more.....I'm looking for a griddle to griddle comparison.....I already know your a good cook and can make any griddle look good. So how does the GridIron stand up to the rest??
Hi Neil and Amy! You guys are a great couple and you work so well together. Really appreciate your contents and hard work behind every video. You make it look so easy but I know how much work it requires to do the level of videos that you guys put out, thank you so much! I actually have a question unrelated to the video. I noticed many TH-cam videos are saying that we should get the orange type silicone grill mat to cover the griddle top to protect it from weather and critters, but I noticed you have never mentioned it. I value YOUR input and opinions, what are your thoughts and advice about needing one of those griddle mats? My Blackstone is under a covered patio. In the summer I don’t even use my black cover since I use my griddle almost everyday. I just leave it under my patio without the cover since my Blackstone does come with a lid, but in the winter I do use the cover to keep it dry from the dew and rain. I value your opinions so much. Thank you in advance for your advice.
yeah thats a tuff one..I kinda like and dont...i dont think they do what they are described to do....water dirt and debris still finds its way from the edges....I actually dont recommend them...BUT I have been using the camp chef one for one reason...i have to take off the hoods on my griddles for filming...so I dont get to use em....this is a quick light weight alternative to keep pollen off etc..
@@TheFlatTopKing Thank you so much for your quick reply. You are awesome! I was thinking of the same thing. If I have a lid hopefully I don't need a silicon mat....until I see critters droppings or otherwise, and hopefully NEVER! I also heard that sometimes it can actually cause rust cause it can trap the moisture. I think it's just a bit cumbersome and have one extra thing to deal with. THANK YOU AGAIN FOR YOUR HELP AND GUIDANCE.
Awesome looking breakfast🤤🤤🤤
Choosing an upgrade over my 22 inch blackstone is proving to be one of the hardest decisions of my life 😂
I really like the leveling feature and grease trap of the camp chef grid iron, not to mention the true low heat. At the same time a lowes outlet has a couple of the new 36 inch blackstones for $300 and I love the storage and side table, but it looks like it has a lot of the same problems as my current blackstone.
And then you have Weber and Traeger of course. By the time I decide they’ll all have new models and the process will start anew lol
hahahahha We hear that alot...when it all comes down to it...Traeger for me is on top...has been since day one..till another co knocks it down...its still there...Weber came out this year with a fantastic idea on looks and accessories but fell short with temps...and if thats the case,...then Blackstone, Camp Chef are in the same boat head to head...
@@TheFlatTopKing from what I’ve seen the u-shaped burners and the partitions seem to be working pretty well for Traeger! Appreciate your comment and channel, you’ve taught me so much
Looks good and the breakfast too!
So out of all the ones you have tested already which is your favorite? I’m in the market for one
Hi Neil, do the spatulas stay cooler if you put them upside down under the hood? just was thinking less metal touching the griddle area.
How would you rate the Gridiron over the original FTG600? I have a 600 and love it. I see things about the Gridiron that I'm liking and I know one day I'll probably have to replace my 600.
I always struggle with hash browns, doesn’t matter if they are fresh, frozen or refrigerated, I always have an issue
I thought you first liked the pit boss ceramic griddle, what changed your mind to this one? Or am I mistaken ? 🤗
Yeah thats been a LONG time ago...made updated videos on that griddle...etc..I think we have had 5 griddles since then...
@@TheFlatTopKingTY for the reply 8) 😁
Awesome job .... as always
I find pancakes interesting. I love my buttermilk pancakes super thin served with cold maple syrup and a side of butter...
Hey thats what makes the world go around...
I dig the video. Good stuff
Sucks the spatula cant be sitting there while cooking due to it being too hot. Maybe it could be used when the griddle is low or off and have the lid down for serving and going back for seconds.
Looked delicious.
Great content! You make me want a griddle
I appreciate that
Where I live the Camp Chef Gridiron at many places is $449.
Alright man, I need your advice. Gridiron, flat rock or slate… leaning towards the slate just cause I like Weber but don’t want to feel like I made the wrong decision. Help me from this analysis paralysis.
Have you made a decision yet? I've placed an order for the Gridiron but I'm still waffling between it, the Flatrock, and Slate 36. When you add in all the accessories, the latter two are double the price though. A feature I care most about is longevity, which most won't know until 5-10 years from now.
Looks great. Where’s my gravy 😂❤
I’m torn between the gridiron and the 30” Weber slate. Do you have a strong preference for either now that you’ve used both a bit?
so if you were buying a new griddle- for your family, would you buy the Traeger Flatrock or the Camp Chef gridiron 36- im down to those 2 , I like some features of each though and the price is not the issue. BUT IF YOU HAD TO CHOSE ONE OR THE OTHER TO LIVE WITH FOR 5 YEARS what would you pick??? Help!
Great video!! Traeger #1!
Apologies if i missed it, but what's the difference between the Gridiron and the FLAT TOP 600? The Gridiron has a little more cooking area, but is cheaper?
Looks delicious
Holy shit, I just checked out the price......it's like a QUARTER of the cost of every other similar griddle!! How the hell can they do that?....
I think if we lived closer together, it would be fun to have a guys camping trip together, no glamping. All guys cook something.
Just a question, How do you keep the food warm when you cook in batches as you do? The bacon must be cold by the time you are done with the eggs?
We recommend ovens...no way you spin it....that much food at once will get cold....now i can make a faster and more efficient breakfast if not filming...but cant do both...
What holes are you referring to? The ones by the knobs on the front?
I got your email...just responded
Can you cook a tri-tip on it? Asking for a friend. Lol😅 JK..another great video.
What I found to be an issue with the Blackstone utensils is that the heat of the grill made the glue that holds the handle to the actual metal come loose and it basically just slips off. I've had to re-glue it, so just beware.
Awesome,
I’m debating between this grill and the Traeger for Fourth of July. I’ve watched 1 million videos on the Traeger is not a lot of videos on the camp chef in your professional personal opinion is the Traeger worth the extra $400 thanks
IMO....yes...but that doesnt mean the CC cant compete..its just more about the fine things..i truly love the Traeger...Low heat...even heat...fantastic high heat...large side tables...huge grease trap...etc...i have no affiliation with any grill company and not paid...so this is my 100 honesty
@@TheFlatTopKing thank you so much I was going back-and-forth. I just want to buy one and not wonder if I made the right choice . Thanks for responding.
I have a 22” Blackstone with a gradual bulge/hump in the center, is there any way to flatten it out? anyone?
great video, much love!
Honestly mine is the same way...makes me furious...if you do find a solution...can you reach back out
@@TheFlatTopKing I’ll see if I can work something out.. dad was a machinist and might have ideas. I try and use the hump to my favor but sometimes it’s frustrating and in the way.
I’ll let you know if I succeed! thanks for all your vids
I feel this pain. On my OG campchef griddle that came with my 3 burner stove some 20 years ago. This was before the added the reinforcements onto the bottom. So if you find away please post. Other wise I am at the point I am just going to drop the 170 on a new griddle top as, I am getting tired of dealing with it.
If anyone is interested, this griddle is on sale now for $450 for $50 off the normal price.
Sooo has Neil said which griddle has been his favorite?
Call it a bottle caddie
Camp chef, Weber or Halo?! Getting rid of my loco and just can’t decide which one.
Traeger 1 Weber 2 Halo 3 and Camp chef/Blackstone 4
@@TheFlatTopKingog Weber or Weber slate?
What is your favorite 36 inch griddle?
Price aside, do you prefer the Camp Chef or the Traeger griddle?
I have said since day one...traeger so far is my number one....but a big price difference with camp chef...