Followed the FTK seasoning process to the letter, with excellent results. I now have many layers of seasoning on my blackstone. It’s completely nonstick and cleans up easy every cook. The quality of the food is next level too…whole other league! I’ve never had a bad cook on the flat top, and credit to FTK & his seasoning process, it totally works! I find his content to be exhaustive (which I like), and proven to be correct & proper.
Well I truly appreciate that....long winded for sure but just so many small detail that really make a difference when your new to something....thank you for the kind words...cheers
I just received my Masterbuilt Griddle Grill & Smoker. The heat range is from 150F - 700F. I will be doing a Burn-In to get rid of all the factory/manufacture’s oils. Is this sanding process you would also recommend for it’s Griddle? It’s a removable Griddle so you can Smoke & Grill while not using the Griddle.
Lol, My wife thought I was ruining my flat top during the initial seasoning. She didn't think it was suppose to turn that color. Now I can show her a video from someone she trust lol
After watching your videos I bought a 22 inch black stone adventure ready flat top. Just finished watching your video and seasoning my griddle. You made it so easy with your video. I'm new to cooking on a flat top but look forward to it. Thanks for what you do.
My wife just got me my first Blackstone 36" and can't wait to put it together, get it seasoned, and get some food on it this weekend. Thanks for a GREAT tutorial! Gave me the confidence I need to tackle this job!
Hey Neil, just seasoned my new 36 inch Blackstone following your directions using Crisco "five mini layers" and finishing off with avocado oil. It turned out perfect! I purchased the accessories you suggested and I cannot wait to start cooking some of your amazing looking meals. Many thanks for all of the great videos and tips.
After watching your videos for several months I finally had the opportunity today to season my 36" Blackstone. I followed your instructions and it came out perfect...using sandpaper really helped. I finished off with some onions and avocado oil. This week I will probably start with smash burgers and then several of the recipes you have videos on. Thanks again for everything you do for the community. Tim
Just got my Blackstone today for Father's Day, and I'm so glad I found your video! I'm going to season mine tomorrow, got a fresh bottle of avocado oil in the pantry and some quality paper towels! I've watched 2 other videos and neither mentioned sanding down the peaks, thanks for that info.
Thanks Jay...I really belive in that process...it just helps make the seasoning faster...trust me when you run your hand across it you will feel the roughness
Neil. I loved this video. I probably watched 5 times after getting my griddle (I've had it for 2 weeks) I got a little nervous when you suggested to sand it. While seasoning, all I could think about was that I sanded too much. But by my 5th seasoning, I could see the sand marks go away an knew I was good. I've watched a ton of your other cooking videos and decided to make smash burgers tomorrow as my first cook. A total rookie to this style of cooking but very excited. It looks like a lot more work than grilling but looking forward to all the possibilities. As a side note, you and Amy seem to be a great team/couple. The love for cooking and each other really shows. Look forward to future videos.
I got the 28" model for fathers day and followed these easy steps and mine turned out perfect! Thanks for the video my friend, couldn't have been any easier!! 🤘🤙
I am brand new to this. I purchased a blue rhino last night, and I just finished seasoning it. So in 2 hours I will be cooking my very first meal on it for my Dads 90th birthday 4-5-22 (and a Korean War vet). Brave aren't I. Thank You so much for your informative video's.
Hey brother I really appreciate that information. Hope it went well. If you haven’t followed me for a while I am also a vet. US NAVY. Tell him I said thanks for his service
@@TheFlatTopKing Dinner turned out good. I have already learned some stuff, I think with time, and your experience (and videos). Dinners will turn out Great. Thanks & Blessings 🙌
My wife brought me a griddle for Xmas, and I plan to use your method. I have watched a few videos, and you were the first one to sand the top down. Make sense. Thank you, and I can't wait to season my griddle.
This is what I love about your channel u r a master at your craft and u take the time to reach out to your viewers u have a subscriber for life happy saint paddy's day
Regardless of race, religion, or politics, us fellas all unite when it comes to grilling and outdoor cooking! Nice video. I love the Wounded Warrior pullover too. I have a fleece blanket myself. Keep up the good work👍🏼 I have a nice portable 22" Blackstone griddle that includes a hood and a stand. I love it. In a few years, I might get a 4 burner from Pit Boss.
I just sanded down an old Lodge griddle I want to use over my camp stove. I sanded it down with a detail sander and re-seasoned it with Crisco Vegetable Shortening and it came out fantastic. I'm getting ready to buy a Blackstone 22" Adventure Ready Griddle and I will use the same detail sander on it as well. Thanks for the tip!
Thank you for your videos! I have watched several different channels, and by far I have learned valuable information from you. Appreciate that you include your wife's suggestions as well. I do not feel like I am wasting my time. Well organized and easy to follow. Not jumping back and forth to one person talking over the other. Well done! So, here is my question. Looking to purchase my first griddle. My wife and I have five children and we are planning to use the griddle quite often. What would you recommend? I have watched the reviews pros/cons. What is your go to griddle? The first one that comes to mind? Appreciate your input! Keep the videos coming!
Hey Seth...truly appreciate that...Well my favorite as of today is the Traeger....but it is only a 3 burner...BUT it is a big 3 burner.....With a growing family size will matter....I do feel like its big enough BUT you may want a 4 burner...then that changes everything...Weber is incredible for lower temps...Halo...is harder to work but also has experience high temps to work with if needed...Blackstones are hit and misses...depending on the year and model....Camp Chef is extremely solid...loved mine...
So glad you have the Blackstone, looking forward to seeing your char & crust creations! Please do a bunch of content using the air fryers. Back to using your metal spatulas more often, you have a ton of those.
HHAHAAH yea i have alot for sure. Now I also have wooden things as well. Forgot a bigger deck o need a bigger house Yeah i am looking foward to the new things as well plus comparing the 3
Thank you for this vide. I just got a little 22" blackstone. Will season mine tomorrow, only had time to go over it with 320 grit paper is what I had on hand before dark. I will be ready with the Crisco tomorrow. :) Hope to learn from your channel. Thank you
It was your videos that got me interested in flat top cooking to enhance my summer cooking repertoire. It only makes sense that I would look up your seasoning video when it came time to season my first flat top. Thank you for all you're great ideas and most of all, thank you for your service!
Just got my first flat top today and your video helped out sooooo much man thank you!!!im a big over thinker so I’m kind of worried that I didn’t season it enough/properly but I cooked burgers on it for the first cook and it went great!
Good video Neil,, I also used Crisco on my Blackstone when I first bought it . worked great for me ! Thank you Frank from montana... Gotta catch up on watching my videos I missed...
@@TheFlatTopKing I do have wind guards only if I think I need them, I am setup my back porch not protected from wind, sometimes gets pretty windy so I put the guards on, I only use the side guards.
I got to where I season my cast iron pan every time I cook with them& haven't had any problem with food sticking and it just scrapes off easy and easy cleanup
Just a note, I have an abundance of sandpaper being a woodworker, if you can get a sanding sponge it makes it much easier to keep it even. That is what I used when I did mine.
Very (!) good job. I know I’ve commented on being an old cast iron guy before. You have this down, 100%. My only thing to add, after seasoning a couple of Blackstone: If your color doesn’t uniform up, right away, it will. Neil got a very beautiful season on this one. It is a lack of heat uniformity. If is really bugs you, use a propane torch to heat cooler spots. They will mostly be on the outsides, and they will be identical looking in seconds. And just remember that the only trick to perfect iron cooking, is to do it all the time. You can’t ruin iron. Without a torch. 😀
Thanks Jared, I was just watching someone else yesterday and he picked up the griddle top and turned it around and allowed the heat to hit the back area and i thought hum????
Just seasoned my flat top with your method. I just used the Blackstone seasoning and conditioner. Seemed to have similar results to the Crisco. Flat Top King smash burgers tonight!
Thanks for this video - it helped quite a bit when seasoning my new griddle. One thing to note though - While it is quite alright to use a paper towel, DO NOT use the 'Blue Shop Towels'. They WILL come apart and give you unwanted bits of PT on your griddle. (Ask me how I know) Once I ditched those and went with my store bought Bounty paper towels, it was smooth sailing. (Or should I say, seasoning) :)
I live in a very windy at times area. Could you add to your ever-growing list of ideas for comparisons what grill will keep burning with a crosswind? Thanks, keep up the great work. Both of you lol.
Many, many BS users buy , depending on the size of their griddle, 6 -12+ of the bench scrapers from Dollar Tree. They clip right on the edge. A few things I have learned from this. The scrapers get as hot as the griddle. The overall temperature of the griddle will get hotter and will cause the griddle to warp. Only use them if conditions dictate to. Use on the windward side, but remember, that side will get hotter. In my experience , and I have a 36 BS, you really only need 4-6. 2 on the side, 2 on the back side. Make sure that they are metal, no plastic on them. And you may have to practice and adjust.
I hope the other people can read this with out retyping over and over. On my camp chef it naturally comes with wind guards built in. I am almost certain/positive that Blackstone sells on many website wind guards for different sizes. I have not had 1 issue with my Camp Chef but I can see that there might be some with the Pit Boss and Blackstone. I know some people have commented that they have found natural wind breaks on the porch or deck by moving a piece of furniture around or something similar to that affect that just cuts enough wind to cook with out fear
You are going to need a bigger deck! What a dilemma you now have. What flat top to cook on today? Thanks for the channel and FB page. Have used my new camp chef several times. You keep giving me new ideas. Keep them coming.
Great video!! When you sandpaper the top you may feel bumps from welds on the bottom defusers. I used a medium flat polish stone to work them out and also knocked the high points of sandblast off. Smooooth now. Just a tip.
I just put together my Blackstone 28. Followed your method for seasoning, except I used Canola oil instead of Crisco - it's what I had in the pantry. I used avocado oil for the last "cool down" or maintenance coat. Avocado oil is going to be the oil of choice for cooking on the flat top. Thanks for the videos and it is on to Smash Burgers tomorrow for the first cook. I better study up on your videos.
Awesome Griddle and seasoning job! We have this one and the 37" Blue Rhino (propane company) that we take camping. Love the Blue Rhino but if you air fry a lot then this one is a great complement to any outdoor space.
Nice video and great job. You're on a roll with griddles...can't wait to see you season and cook on the new Loco griddle when you get one. Still very happy with my Camp Chef. Thanks.
I have re-watched a few of these seasoning videos but I am looking for the one where you talk about how your first cook should be a "loose" cook, thanks. I just got a Blackstone On The Go 22" today and am looking forward to my first cook
Was that a metal dog food bowl that you used for the water? I use them too. There great for bringing your food out to the griddle and then you can use it as a cover to steam your food. They're cheap and they work great and you can get them at your grocery store!!! Plus, you once asked if anyone bought their thermal gun before they had gotten a griddle top, I did! I used it to see what temperature my cast iron skillets were. Thanks for all you do your videos are great and thank you for your service to our country!!!!
I'll also be waiting on this video since I'm currently researching different flat tops. I'm still drawn to the Camp Chef for some reason, but I'll hold off until I hear your take on the Blackstone. Awesome videos FTK!
Like the video. Just a quick question once you're heating your grill is there a certain temperature you look for and try to maintain the whole time you're doing your seasoning or you just turn it to high let it heat up and leave it there?
I was also disappointed that the video lacked understandable information regarding the heat level. He mentions to use Low to 'pre-heat' but as far as I know, there is no further information about temperatures to use. I'm left a bit confused... but everyone else commenting is happy, so I guess I missed something.
The sandpaper definitely helps. I just seasoned my new Blackstone last night and did not sand the griddle and it was destroying my paper towels until the 3rd round of seasoning.
Hi. Does it hurt to coat the griddle surface before turning on the heat? What’s the reasoning behind having the surface hot first rather than applying the oil first?
Really well done(no pun) video. I just got my 22 inch Blackstone and am researching the seasoning process. I like the idea of hitting the surface with a light sanding. Even though I did this on my cast iron pans, I wouldn't have thought to do this on my flattop. Thanks!
I've had my Blackstone 22" for just about a week and I"m seasoning it with avocado oil. The first thing I did was to bless the surface with 80 grit sandpaper on my orbital sander. After 5 cycles of seasoning, I tried a piece of french toast on it this morning. it cooked very nicely in the center, "hot zone". I also used the remaining egg mix for scrambled eggs and as long as I was able to keep it in the "hot zone", the eggs did not stick to the surface! I going to try more seasoning for the griddle in the oven at 425 to extend the seasoning further out to the corners.
In a more recent video (I believe) you mentioned using Grapeseed Oil to season the griddle. I did that and it appears like it turned out alright. Was that OK to use? Thanks for being there for us newbies!
@@TheFlatTopKing Thanks...".I done did it right" and my fear of first seasoning and cooking and cleaning was over come last night with Great Pork Chops!
Look forward to seeing your cooks on the BlackStone. I have seasoned my 36 twice using Crisco and Olive oil roughly seven coats. I also hit mine with a 4” grinder with a cup brush before each seasoning like I do with all of my cast iron. Smooth is better for me. Great video!!
You're the man! I've been watching your videos for days not. So you put on the last coat of oil, and then it is ready for the next cook? Do I need to oil the surface again before I cook or is it good to go since I greased it up already. Does that make sense?
Well that kinda just depends on what you are cooking...yes and no...that really depends many factors...the last coat is more for rust prevention....more than anything
Getting ready to season my ne 36". Love the videos. Question, when do you do the cool down coat. Right at temp turn off or once it drops below certain temp
First, thank you for your service. And thank you for this video. I just won a 36 inch Blackstone griddle at a fundraiser and am seasoning it this weekend. I’ve been watching many videos and reading articles on the seasoning process. This was very helpful. I did do the sanding already thanks to your video and probably did a bit more than you did, but I’m like that. I like the Crisco idea, but I don’t have any. I do, however, have grape seed and avocado oils for cooking. So I’m going to do a few coats of grape seed oil first. If there are any areas in the front not black, I’ll turn the griddle around. Then a couple coats of avocado oil to finish. I’ll follow your advice about preheating slowly and avoid warping. I’m really enjoying all of your other videos as well. I love to cook and am really looking forward to having fun with this griddle. It’s my first.
Thank you for the video just got my first flat top blackstone like the one you have. Just used this video to season it. Really appreciate the videos. Gonna make the cheese steaks you make next 😁
I just bought a Blackstone culinary series and I’m seasoning it now and my paper towel is linting, well that clean off when I’m done seasoning. I’m seasoning it on low and it seems to still all of them be pretty close to 4-500.
yes...as it continues to season...it will get smoother..Just for reference check out my Traeger video Review...its shows this problem and how it corrected its self
I just joined. Great info brother. Question from previous videos. you cook and are “seasoning” as you go.that being said after each time you cook and clean, Just make sure that there is a light coat of oil all over and then you’re golden? Also thoughts on the silicone covers that go over to help protect the flattop? Thanks man
So i am torn on the silicone covers...I think they offer a false sense of security...moisture, debris, etc still find their way....NOW if you use that and a hard cover you should be good...BUT...I dont have a product just using the hard cover....so im torn Yes...after cooking and cleaning..make sure your griddle has a light coat ready for the next day
Wish I would have seen this before I seasoned my BS, I followed the direction from BS, your grill looks much better than mine. But mine is cooking Ok so I’m guessing all is good. When it come time to reseason mine I think I’ll smooth it a bit.
I try to follow along and pay attention to all the details, but I do notice that in your video every time you cut to a new seasoning your temperature knobs are different and even on your last seasoning they are off. Do I leave the Blackstone on high during this whole process and at what point do I turn it off after the last seasoning or before the last seasoning?
Good question...only on high to start like Blackstone says..just to burn off the crap..after about 10/15min...start the process...turn down to low which I promise is hot enough and keep there till you are happy with the amount of coats...I turned off the griddle on the last coat to allow the oil to lightly burn and be ready for the next cook..if not it would be another coat...ever time you cook and clean a light coat of oil will go down...this was that idea
Although I am greatly impressed with the Pit Boss, I ultimately purchased the exact Blackstone you have and love it. We use the air fryers A Lot. I am surprised that no Pit Boss reviewer questions the longevity of the ceramic surface or the lost of griddle surface due to that grease hole. One thing about a cast iron surface it will last.
Oh i have questions definitely but how long will it last takes time. That to now is the biggest question. I have a solution to one problem already. So now its down to longevity. Absolutely pumped about the blackstone. Im excited about the air fryer as well. Do you cook on your griddle than melt cheese in there.
@@TheFlatTopKing never melted cheese in the fryer, I close the lid for cheese melting. It’s great for Hamburger night. Hamburger on the flat top, fries in the fryers, warm buns in the warming bin, wife makes coleslaw. Although I have tried smash burgers, and press my own Burgers nothing beats the convenience of Sam’s Club frozen 1/3 pounders and when cooked on Flat Top they are very juicy and good. Add your hamburger sauce some cheese, lettuce, tomato and red onions and it’s better and bigger than any fast food and most every restaurant.
@@TheFlatTopKing BTW when I see you use the plastic tools on the Pit Boss it looks very unprofessional for flat top cooking. I like a steel spatula that I can chop up meat, dice chicken, make cheese steak and cut sandwiches in half. In the indoor kitchen I always get lectured on using the correct non metal on our non stick cookware, outside on the flat top or bbq grill it’s my kitchen and I want real metal tools.
One recommendation have your wife be the one to cook on the Pit Boss. 1. Showing the Pit Boss is newbie friendly 2. She will bring up common newbie questions and mistakes you could address while filming or in post edit. 3. Not too many women doing flat iron videos Her TH-cam channel flat top queen, she does look and sound good on video.
Finally! Haha. I saw that thing sitting in the background and kept waiting for the unveiling. How was it getting all those stickers off? Looking forward to your future cooks.
Great info. I got my 36” yesterday and will be seasoning shortly. The only question I had is it appears that after putting that initial coat on and burning it in, it seems you do not let the grill cool any or turn the heat down between coats. Should we just leave it the same temp and apply as many coats as we need?
My 9 yr old son loves your videos! We watch them every night before his bedtime! He wanted me to let you know!
That’s incredible. Much appreciated and tell him i said hi
Thank you for walking me through seasoning my first griddle yesterday. You took the stress out of my day.
hey thats greatly appreciated....how did it go
@@TheFlatTopKing It went perfectly. I have been totally enjoying it. I binge-watched a whole ton of your videos!
Followed the FTK seasoning process to the letter, with excellent results. I now have many layers of seasoning on my blackstone. It’s completely nonstick and cleans up easy every cook. The quality of the food is next level too…whole other league! I’ve never had a bad cook on the flat top, and credit to FTK & his seasoning process, it totally works! I find his content to be exhaustive (which I like), and proven to be correct & proper.
Well I truly appreciate that....long winded for sure but just so many small detail that really make a difference when your new to something....thank you for the kind words...cheers
I've watched a few different peeps seasoning griddles. Never saw anyone use sandpaper. That's actually a pretty good idea. Thanks Neil.
yeah it really does help just knock off the unevenness on the surface and helps create a more smooth surface.
Honestly that's the purpose of the oil, to build up and create a smooth surface.
I do the same with cast iron
I just received my Masterbuilt Griddle Grill & Smoker. The heat range is from 150F - 700F. I will be doing a Burn-In to get rid of all the factory/manufacture’s oils. Is this sanding process you would also recommend for it’s Griddle? It’s a removable Griddle so you can Smoke & Grill while not using the Griddle.
Lol, My wife thought I was ruining my flat top during the initial seasoning. She didn't think it was suppose to turn that color. Now I can show her a video from someone she trust lol
Hahahaaha. That’s funny. Dont get me in trouble. Remember the wives ate the boss.
She doesn’t trust you huh bud? Sounds like a problem lol good luck
After watching your videos I bought a 22 inch black stone adventure ready flat top. Just finished watching your video and seasoning my griddle. You made it so easy with your video. I'm new to cooking on a flat top but look forward to it. Thanks for what you do.
hey congratulations on getting one and welcome to the griddle family...reach out if we cna help
My wife just got me my first Blackstone 36" and can't wait to put it together, get it seasoned, and get some food on it this weekend. Thanks for a GREAT tutorial! Gave me the confidence I need to tackle this job!
Awesome MIke..cheers bud...
Hey Neil, just seasoned my new 36 inch Blackstone following your directions using Crisco "five mini layers" and finishing off with avocado oil. It turned out perfect! I purchased the accessories you suggested and I cannot wait to start cooking some of your amazing looking meals. Many thanks for all of the great videos and tips.
Fantastic! Job well DONE>..thanks...
After watching your videos for several months I finally had the opportunity today to season my 36" Blackstone. I followed your instructions and it came out perfect...using sandpaper really helped. I finished off with some onions and avocado oil.
This week I will probably start with smash burgers and then several of the recipes you have videos on.
Thanks again for everything you do for the community. Tim
Really appreciate that Tim...glad to hear it went well...
Just got my Blackstone today for Father's Day, and I'm so glad I found your video! I'm going to season mine tomorrow, got a fresh bottle of avocado oil in the pantry and some quality paper towels! I've watched 2 other videos and neither mentioned sanding down the peaks, thanks for that info.
Thanks Jay...I really belive in that process...it just helps make the seasoning faster...trust me when you run your hand across it you will feel the roughness
Neil. I loved this video. I probably watched 5 times after getting my griddle (I've had it for 2 weeks) I got a little nervous when you suggested to sand it. While seasoning, all I could think about was that I sanded too much. But by my 5th seasoning, I could see the sand marks go away an knew I was good. I've watched a ton of your other cooking videos and decided to make smash burgers tomorrow as my first cook. A total rookie to this style of cooking but very excited. It looks like a lot more work than grilling but looking forward to all the possibilities. As a side note, you and Amy seem to be a great team/couple. The love for cooking and each other really shows. Look forward to future videos.
Hey I truly appreciate that...thank you
I just seasoned my new blackstone tonight using these steps! I used Lard instead of crisco and it worked great! Thank you ❤
You are so welcome!
I got the 28" model for fathers day and followed these easy steps and mine turned out perfect! Thanks for the video my friend, couldn't have been any easier!! 🤘🤙
Hey that is great news...glad it was helpfull...
Using your video on how to season my blackstone right now. Working great! Loved the tip on the light sanding before cleaning.
Great to hear!.....It really just speeds up the process..I swear by it...
I am brand new to this. I purchased a blue rhino last night, and I just finished seasoning it. So in 2 hours I will be cooking my very first meal on it for my Dads 90th birthday 4-5-22 (and a Korean War vet). Brave aren't I.
Thank You so much for your informative video's.
Hey brother I really appreciate that information. Hope it went well. If you haven’t followed me for a while I am also a vet. US NAVY. Tell him I said thanks for his service
@@TheFlatTopKing Dinner turned out good. I have already learned some stuff, I think with time, and your experience (and videos). Dinners will turn out Great. Thanks &
Blessings 🙌
This is a great step by step video. The new flat top turned out great.
Glad you liked it!
My wife brought me a griddle for Xmas, and I plan to use your method. I have watched a few videos, and you were the first one to sand the top down. Make sense. Thank you, and I can't wait to season my griddle.
just go light...dont over do it and bare down...just taking the evenness out...you can feel it with your hands
I'm seasoning my first griddle while I'm watching this. Thank you for your videos! I'm excited to start using mine
hey thats great...reach out if we can help
This is what I love about your channel u r a master at your craft and u take the time to reach out to your viewers u have a subscriber for life happy saint paddy's day
Much respect and welcome to the family. 👊🇺🇸
Love the sandpaper and washing with soap. Better than info than the other TH-cam videos including the ones sponsored by black stone. Good info thanks
Well thanks Alfred. I really appreciate that
Regardless of race, religion, or politics, us fellas all unite when it comes to grilling and outdoor cooking! Nice video. I love the Wounded Warrior pullover too. I have a fleece blanket myself. Keep up the good work👍🏼 I have a nice portable 22" Blackstone griddle that includes a hood and a stand. I love it. In a few years, I might get a 4 burner from Pit Boss.
Hey I really appreciate that comment...i mean it...THANK YOU
@@TheFlatTopKing you're welcome! And thank you for taking the time to reply
Absolutely right about paper towels. I use the blue shop paper towels.
I just sanded down an old Lodge griddle I want to use over my camp stove. I sanded it down with a detail sander and re-seasoned it with Crisco Vegetable Shortening and it came out fantastic. I'm getting ready to buy a Blackstone 22" Adventure Ready Griddle and I will use the same detail sander on it as well. Thanks for the tip!
Thank you for your videos! I have watched several different channels, and by far I have learned valuable information from you. Appreciate that you include your wife's suggestions as well. I do not feel like I am wasting my time. Well organized and easy to follow. Not jumping back and forth to one person talking over the other. Well done!
So, here is my question. Looking to purchase my first griddle. My wife and I have five children and we are planning to use the griddle quite often. What would you recommend? I have watched the reviews pros/cons. What is your go to griddle? The first one that comes to mind? Appreciate your input! Keep the videos coming!
Hey Seth...truly appreciate that...Well my favorite as of today is the Traeger....but it is only a 3 burner...BUT it is a big 3 burner.....With a growing family size will matter....I do feel like its big enough BUT you may want a 4 burner...then that changes everything...Weber is incredible for lower temps...Halo...is harder to work but also has experience high temps to work with if needed...Blackstones are hit and misses...depending on the year and model....Camp Chef is extremely solid...loved mine...
@@TheFlatTopKing Solid advice! Exactly what I was hoping for. Thank you!!
Just got my Blackstone today! Thanks for the video, going to follow these directions!
Awesome Mike...maybe check out my new blackstone video as well...I just seasoned it a different way
So glad you have the Blackstone, looking forward to seeing your char & crust creations! Please do a bunch of content using the air fryers.
Back to using your metal spatulas more often, you have a ton of those.
HHAHAAH yea i have alot for sure. Now I also have wooden things as well. Forgot a bigger deck o need a bigger house
Yeah i am looking foward to the new things as well plus comparing the 3
Good info, just did the 36 inch my kids gave me for father's day , first cook today. The tips are super.
Thanks
Great info glad I found your channel, new Blackstone owner can't wait to check out more of your videos. Thanks man!
Hey Im just as glad...hahahah thanks for hanging out...reach out if we can help
Glad to know I’m not the only one using paper towels hell been using em on cast iron for years
Absolutely.....i literally laugh when people tell me how NOT to use em...
Thank you for this vide. I just got a little 22" blackstone. Will season mine tomorrow, only had time to go over it with 320 grit paper is what I had on hand before dark. I will be ready with the Crisco tomorrow. :) Hope to learn from your channel. Thank you
Right on I appreciate that...reach out if we can help
Great information. Perfect instruction, and answered my questions throughout the video. Nicely done young man. Keep em coming.
It was your videos that got me interested in flat top cooking to enhance my summer cooking repertoire. It only makes sense that I would look up your seasoning video when it came time to season my first flat top.
Thank you for all you're great ideas and most of all, thank you for your service!
Hey now...thank you so much...really appreciate your support..
Excellent step by step Neal!! Nice Blackstone Brotha, she’s a Butte ✊🏼🧐😍!! I cant wait to see the 1st cook. Cheers Y’all 👊🏼😎🤙🏼
Cant wait. Thanks Mike. 🇺🇸👊
Thanks for the video. I have to scrape and clean my blackstone cause it’s a little rusty. I’ve struggled with seasoning it so I will try this method.
I seasoned a #8 Griswold skillet your way. It worked great! Thank you!
Hey thats awesome
Just got my first flat top today and your video helped out sooooo much man thank you!!!im a big over thinker so I’m kind of worried that I didn’t season it enough/properly but I cooked burgers on it for the first cook and it went great!
Awesome
Im getting the 1/2charcoal 1/2 griddle blackstone tomorrow and thank you for your video
Hey thats awesome...cheers
Good video Neil,, I also used Crisco on my Blackstone when I first bought it . worked great for me ! Thank you Frank from montana... Gotta catch up on watching my videos I missed...
Great tutorial!
Thank you bud. very thorough and I got mine done right the first time !
Awesome...thanks for commenting...
Great video! Had a friend send to me and will be trying this method on my new Blackstone asap. :)
This ages well. Using it for my new Flat Rock. Thanks!
Absolutely....thank you
This is the Blackstone I have now I love it especially the air fryers, I think you will love it
Awesome. hey do you have a problem with wind if so any pointers I have had some people reach out and ask
@@TheFlatTopKing I do have wind guards only if I think I need them, I am setup my back porch not protected from wind, sometimes gets pretty windy so I put the guards on, I only use the side guards.
I got to where I season my cast iron pan every time I cook with them& haven't had any problem with food sticking and it just scrapes off easy and easy cleanup
Nice work Neil. Even a novice like me can follow your instructions with great results! Thanks!
Thanks Earl. So easy i can do it. 😂😂😂😂
Just a note, I have an abundance of sandpaper being a woodworker, if you can get a sanding sponge it makes it much easier to keep it even. That is what I used when I did mine.
Oh great idea....
Would a green scratch pad do ???
I like your new flat top, it's similar to mind, I think you'll love the air fryers. Enjoy!!
I think so too! Thanks Joey
Very (!) good job. I know I’ve commented on being an old cast iron guy before. You have this down, 100%. My only thing to add, after seasoning a couple of Blackstone: If your color doesn’t uniform up, right away, it will. Neil got a very beautiful season on this one. It is a lack of heat uniformity. If is really bugs you, use a propane torch to heat cooler spots. They will mostly be on the outsides, and they will be identical looking in seconds. And just remember that the only trick to perfect iron cooking, is to do it all the time. You can’t ruin iron. Without a torch. 😀
Thanks Jared, I was just watching someone else yesterday and he picked up the griddle top and turned it around and allowed the heat to hit the back area and i thought hum????
Just seasoned my flat top with your method. I just used the Blackstone seasoning and conditioner. Seemed to have similar results to the Crisco.
Flat Top King smash burgers tonight!
Sounds great Justin....
Thanks for this video - it helped quite a bit when seasoning my new griddle.
One thing to note though - While it is quite alright to use a paper towel, DO NOT use the 'Blue Shop Towels'. They WILL come apart and give you unwanted bits of PT on your griddle. (Ask me how I know)
Once I ditched those and went with my store bought Bounty paper towels, it was smooth sailing. (Or should I say, seasoning) :)
Thanks for the info!
Thank you for this - going to try this tonight on my brand new blackstone 36" griddle!
I live in a very windy at times area. Could you add to your ever-growing list of ideas for comparisons what grill will keep burning with a crosswind? Thanks, keep up the great work. Both of you lol.
I’d like to hear your comments on the wind issue also
I am in a windy area also, I keep a piece of steel on top of mine to keep water off of it and I put that sheet of steel on the upwind side
Many, many BS users buy , depending on the size of their griddle, 6 -12+ of the bench scrapers from Dollar Tree. They clip right on the edge. A few things I have learned from this. The scrapers get as hot as the griddle. The overall temperature of the griddle will get hotter and will cause the griddle to warp. Only use them if conditions dictate to. Use on the windward side, but remember, that side will get hotter. In my experience , and I have a 36 BS, you really only need 4-6. 2 on the side, 2 on the back side. Make sure that they are metal, no plastic on them. And you may have to practice and adjust.
I hope the other people can read this with out retyping over and over. On my camp chef it naturally comes with wind guards built in. I am almost certain/positive that Blackstone sells on many website wind guards for different sizes. I have not had 1 issue with my Camp Chef but I can see that there might be some with the Pit Boss and Blackstone. I know some people have commented that they have found natural wind breaks on the porch or deck by moving a piece of furniture around or something similar to that affect that just cuts enough wind to cook with out fear
@@TheFlatTopKing can you pin your own comment?
ayyee my man! About to take mine outta the box and season for the 1st time. This is going into my favorites and i'm gonna sub!
right on...hope all is well....thanks for the sub
Yeaaaa bawwww!! I’m looking forward to cooks on this one. 👊🏻
👊🇺🇸. Knocking the down one at a time.
You are going to need a bigger deck! What a dilemma you now have. What flat top to cook on today?
Thanks for the channel and FB page. Have used my new camp chef several times. You keep giving me new ideas. Keep them coming.
Thanks Robert. Yeah no doubt its getting busy here. i think I will really like the set up to compare the back and forths with them
Great video!! When you sandpaper the top you may feel bumps from welds on the bottom defusers. I used a medium flat polish stone to work them out and also knocked the high points of sandblast off. Smooooth now. Just a tip.
Thanks for the info!
I just put together my Blackstone 28. Followed your method for seasoning, except I used Canola oil instead of Crisco - it's what I had in the pantry. I used avocado oil for the last "cool down" or maintenance coat. Avocado oil is going to be the oil of choice for cooking on the flat top. Thanks for the videos and it is on to Smash Burgers tomorrow for the first cook. I better study up on your videos.
Sounds great bud...we definitely have tons of great smash burger videos...both by how tos and actual recipes
Just a tip try macadamia nut oil from species nutrition it's available on Amazon you will never use a better or healthier oil
Thanks!
Hey thanks Harvey....truly appreciate that...
Grape seed oil is great to use as well 👍! Great video!
Absolutely.
Awesome Griddle and seasoning job! We have this one and the 37" Blue Rhino (propane company) that we take camping. Love the Blue Rhino but if you air fry a lot then this one is a great complement to any outdoor space.
Haven’t even used it yet. Hahaha. Cant wait
@@TheFlatTopKing I feel some air fryer YT Shorts coming on!
@@awesomedave8484 absolutely
@awesome Dave
So does the air fryer feature work well on this model? Is it worth the extra money?
Nice vid. I hadn't thought of seasoning the outside edges of the griddle; that just makes sense. 👍🏻 on the WWP.
Thanks 👍
Nice video and great job. You're on a roll with griddles...can't wait to see you season and cook on the new Loco griddle when you get one. Still very happy with my Camp Chef. Thanks.
Can't wait! Its on the list. I was told to get a gorllia grillz griddle as well. Who knows what tomorrow will bring
I have re-watched a few of these seasoning videos but I am looking for the one where you talk about how your first cook should be a "loose" cook, thanks. I just got a Blackstone On The Go 22" today and am looking forward to my first cook
Not sure I know what a loose cook is....?
Nicely done 👑. Very informative demonstration. Happy cooking on the new addition.
Thanks bud
Was that a metal dog food bowl that you used for the water? I use them too. There great for bringing your food out to the griddle and then you can use it as a cover to steam your food. They're cheap and they work great and you can get them at your grocery store!!! Plus, you once asked if anyone bought their thermal gun before they had gotten a griddle top, I did! I used it to see what temperature my cast iron skillets were. Thanks for all you do your videos are great and thank you for your service to our country!!!!
hahhahaahha great eye...and you 100 percent correct...easy and cheap and takes a beating..thanks for mentioning my service
Awesome! I’d love to see a camp chef vs blackstone comparison video once you’ve gotten used to the new flat top.
That is already in the works. Plus the pitboss as well. Looking forward to it
I'll also be waiting on this video since I'm currently researching different flat tops. I'm still drawn to the Camp Chef for some reason, but I'll hold off until I hear your take on the Blackstone. Awesome videos FTK!
Like the video. Just a quick question once you're heating your grill is there a certain temperature you look for and try to maintain the whole time you're doing your seasoning or you just turn it to high let it heat up and leave it there?
I was also disappointed that the video lacked understandable information regarding the heat level. He mentions to use Low to 'pre-heat' but as far as I know, there is no further information about temperatures to use. I'm left a bit confused... but everyone else commenting is happy, so I guess I missed something.
Seasoning mine today. Thanks for the help!!
You are so welcome!
@@TheFlatTopKing It worked perfectly. Starting with some smashburgers for the initial cook tonight.
The sandpaper definitely helps. I just seasoned my new Blackstone last night and did not sand the griddle and it was destroying my paper towels until the 3rd round of seasoning.
yeah...its just the initial rough spots and saves ya for sure...but just cook and season and your will be good to go in no time
Great video. My question is after initial seasoning, I will cook until a few days later do I add a coat of oil or just as is?
Maybe a light very light after seasoning...just to have a coat available till you can cook...each time though...every time after...thin coat...
@@TheFlatTopKing Thank you!
@TheFlatTopKing so if I only cook on mine once or twice a week oil it before I use it everytime?
Hi. Does it hurt to coat the griddle surface before turning on the heat? What’s the reasoning behind having the surface hot first rather than applying the oil first?
The Weber Slate manual says to let cool between coats. Now I don't know what to do.
Thank you! Just got the 36” and can’t wait to start cooking!!
Awesome to hear...reach out if you need help
I like the sand paper trick for the first time. “Many mini layers” lol. 😝
It really does help just knock off the unevenness and creates a much smoother surface to start with
Really well done(no pun) video. I just got my 22 inch Blackstone and am researching the seasoning process. I like the idea of hitting the surface with a light sanding. Even though I did this on my cast iron pans, I wouldn't have thought to do this on my flattop. Thanks!
Glad it was helpful!
I've had my Blackstone 22" for just about a week and I"m seasoning it with avocado oil. The first thing I did was to bless the surface with 80 grit sandpaper on my orbital sander. After 5 cycles of seasoning, I tried a piece of french toast on it this morning. it cooked very nicely in the center, "hot zone". I also used the remaining egg mix for scrambled eggs and as long as I was able to keep it in the "hot zone", the eggs did not stick to the surface! I going to try more seasoning for the griddle in the oven at 425 to extend the seasoning further out to the corners.
Outstanding teacher! I love your style.
Wow, thank you!....Much appreciated Teresa
In a more recent video (I believe) you mentioned using Grapeseed Oil to season the griddle. I did that and it appears like it turned out alright. Was that OK to use? Thanks for being there for us newbies!
Absolutely..as time goes by we I try different methods etc...we change our Philosophy....BUT grapeseed is my number 1 when seasoning..
@@TheFlatTopKing Thanks...".I done did it right" and my fear of first seasoning and cooking and cleaning was over come last night with Great Pork Chops!
Look forward to seeing your cooks on the BlackStone. I have seasoned my 36 twice using Crisco and Olive oil roughly seven coats. I also hit mine with a 4” grinder with a cup brush before each seasoning like I do with all of my cast iron. Smooth is better for me. Great video!!
Thanks Jake. Can’t wait
Looking forward to your opinion on the airfryer. I am looking to upgrade to that same griddle. Never thought of the sandpaper. Thanks!
Me too. Maybe chicken nuggets for the girls. HHAHA
I like your Wounded Warrior shirt.
TY
Do you use high heat for the entire process? I know you mentioned to start on low then build up temp.
Well high enough to continue to smoke....that could very on each griddle
Bring back the Crisco ! That’s how I’m gonna Season mine! Thanks!
Make me think about the song,,,,,this is how we do it...ahhhahaha
You're the man! I've been watching your videos for days not. So you put on the last coat of oil, and then it is ready for the next cook? Do I need to oil the surface again before I cook or is it good to go since I greased it up already. Does that make sense?
Well that kinda just depends on what you are cooking...yes and no...that really depends many factors...the last coat is more for rust prevention....more than anything
Getting ready to season my ne 36". Love the videos. Question, when do you do the cool down coat. Right at temp turn off or once it drops below certain temp
No need...just keep the temp up...high enough to the smoke point
So, u start on low heat to begin with, then go to high heat? Do u turn it off for the 5 seasonings then or leave it on high? Thanks!
Leave on...
Really great and informative video Neal! You’re gonna need a bigger patio..lol. Congratulations on hitting that 18K subscribers! Cheers brother!
Thanks Jay. I laughed forger the bigger deck i need a bigger house after i just got more utensils for my Pit Boss. HAHHAHA
At least it’s not snow covered as it was a few days ago….lol
@@jaybooth4815 Ain't that the truth
Great video. Thank you for what you do.
First, thank you for your service. And thank you for this video.
I just won a 36 inch Blackstone griddle at a fundraiser and am seasoning it this weekend. I’ve been watching many videos and reading articles on the seasoning process. This was very helpful. I did do the sanding already thanks to your video and probably did a bit more than you did, but I’m like that.
I like the Crisco idea, but I don’t have any. I do, however, have grape seed and avocado oils for cooking. So I’m going to do a few coats of grape seed oil first. If there are any areas in the front not black, I’ll turn the griddle around. Then a couple coats of avocado oil to finish. I’ll follow your advice about preheating slowly and avoid warping.
I’m really enjoying all of your other videos as well. I love to cook and am really looking forward to having fun with this griddle. It’s my first.
great start to a new beginning..thanks for the support
Did it today and it came out awesome. Thanks for all the useful info.
Great job. Really appreciate the help.
Absolutely....thanks for commenting...
Do you have a temp you like to season at? Also, I heard it's good to let it cool about 5 or 10 minutes between seasonings.
Thank you for the video just got my first flat top blackstone like the one you have. Just used this video to season it. Really appreciate the videos. Gonna make the cheese steaks you make next 😁
Great to hear!...if this helps the steaks cook faster on this system than a normal grill
We were excited to try our griddle and cooked a pound of bacon before doing any of your steps. Can we clean it and season it now?
I would...I have a video called why my seasoning sucks...its goes into detail why Bacon is not what you want to do first...
I just bought a Blackstone culinary series and I’m seasoning it now and my paper towel is linting, well that clean off when I’m done seasoning. I’m seasoning it on low and it seems to still all of them be pretty close to 4-500.
yes...as it continues to season...it will get smoother..Just for reference check out my Traeger video Review...its shows this problem and how it corrected its self
I just joined. Great info brother. Question from previous videos. you cook and are “seasoning” as you go.that being said after each time you cook and clean, Just make sure that there is a light coat of oil all over and then you’re golden? Also thoughts on the silicone covers that go over to help protect the flattop? Thanks man
So i am torn on the silicone covers...I think they offer a false sense of security...moisture, debris, etc still find their way....NOW if you use that and a hard cover you should be good...BUT...I dont have a product just using the hard cover....so im torn
Yes...after cooking and cleaning..make sure your griddle has a light coat ready for the next day
At what point did you shut off the heat? before, during, after the 5th coat of oil? Thanks. great videos. Just got my loco griddle today.
After the smoke calmed down on the fifth time. Once cooled down i re applied with no smoke.
Wish I would have seen this before I seasoned my BS, I followed the direction from BS, your grill looks much better than mine. But mine is cooking Ok so I’m guessing all is good. When it come time to reseason mine I think I’ll smooth it a bit.
as long as your cooking good...roll with it...not need to sand afterwards..all that seasoning will be good for sure
I love your top! I am a Wounded Warrior.
First thanks for your Service...thanks for commenting...cheers
Just seasoned mine and it’s looking good. Thanks for the video. The corners are being a little stubborn but I’m assuming that’ll change over time?
Most will...mine is the new one and its having a very hard time....but it does seem like most will
I try to follow along and pay attention to all the details, but I do notice that in your video every time you cut to a new seasoning your temperature knobs are different and even on your last seasoning they are off. Do I leave the Blackstone on high during this whole process and at what point do I turn it off after the last seasoning or before the last seasoning?
Good question...only on high to start like Blackstone says..just to burn off the crap..after about 10/15min...start the process...turn down to low which I promise is hot enough and keep there till you are happy with the amount of coats...I turned off the griddle on the last coat to allow the oil to lightly burn and be ready for the next cook..if not it would be another coat...ever time you cook and clean a light coat of oil will go down...this was that idea
Although I am greatly impressed with the Pit Boss, I ultimately purchased the exact Blackstone you have and love it. We use the air fryers A Lot.
I am surprised that no Pit Boss reviewer questions the longevity of the ceramic surface or the lost of griddle surface due to that grease hole. One thing about a cast iron surface it will last.
Oh i have questions definitely but how long will it last takes time. That to now is the biggest question. I have a solution to one problem already. So now its down to longevity. Absolutely pumped about the blackstone. Im excited about the air fryer as well. Do you cook on your griddle than melt cheese in there.
@@TheFlatTopKing never melted cheese in the fryer, I close the lid for cheese melting. It’s great for Hamburger night. Hamburger on the flat top, fries in the fryers, warm buns in the warming bin, wife makes coleslaw. Although I have tried smash burgers, and press my own Burgers nothing beats the convenience of Sam’s Club frozen 1/3 pounders and when cooked on Flat Top they are very juicy and good. Add your hamburger sauce some cheese, lettuce, tomato and red onions and it’s better and bigger than any fast food and most every restaurant.
@@TheFlatTopKing BTW when I see you use the plastic tools on the Pit Boss it looks very unprofessional for flat top cooking. I like a steel spatula that I can chop up meat, dice chicken, make cheese steak and cut sandwiches in half. In the indoor kitchen I always get lectured on using the correct non metal on our non stick cookware, outside on the flat top or bbq grill it’s my kitchen and I want real metal tools.
One recommendation have your wife be the one to cook on the Pit Boss. 1. Showing the Pit Boss is newbie friendly 2. She will bring up common newbie questions and mistakes you could address while filming or in post edit. 3. Not too many women doing flat iron videos Her TH-cam channel flat top queen, she does look and sound good on video.
Finally! Haha. I saw that thing sitting in the background and kept waiting for the unveiling. How was it getting all those stickers off? Looking forward to your future cooks.
Surprisingly really easy. Ill tell ya the Pit Boss was a nightmare.
Great info. I got my 36” yesterday and will be seasoning shortly. The only question I had is it appears that after putting that initial coat on and burning it in, it seems you do not let the grill cool any or turn the heat down between coats. Should we just leave it the same temp and apply as many coats as we need?
yeah..just leave on...it will burn...then reapply...still it feels a lot smoother