Good video guys. For anyone thinking about buying a griddle: Cleaning the griddle is generally pretty easy, especially if you do it as soon as you're done cooking...and super easy with the rear grease trap. Simply scrape the grease and debris off and turn off the burners. Wipe with a paper towel to get any missed debris or oil sitting in corners. Then wipe on a thin layer of oil (I use Canola) while the griddle is still hot...I wipe the thin top edge and the outside edges of the griddle as well. That's it. Done. Only use water if you have sugary residue, and do that while the burners are still on. Water will lift it up, and then scrape it off. Any more cleaning than that, and you will start ruining your seasoning. These are all techniques from Todd Toven, who works for Blackstone and has cooked on these for years. Every time you cook, let the griddle heat up on high for 10 minutes...it sanitizes the top, and you're ready to go. I've been doing this for a year, and I still have a beautiful, shiny, deep black non-stick surface. I originally seasoned the top with 4 thin layers of Canola. Also, get a metal cover, whether it's from Blackstone or by someone else. I had a guy make me a stainless steel cover. There is no way for mice to get on to my top, so the critter problem is solved. I have an easy solution for the grease. I've had the Blackstone with the rear grease system for a year. I have two outdoor dogs, and I just pour the grease on their dog food...they love it.
I just recently invested in a Blackstone 22” adventure ready kit for our 5th wheel. I don’t like cooking inside the 5th wheel for all of reasons you mentioned. No smell, no mess, no pots and pans, and very little cleanup not to mention the great flavor of the food that comes off of the griddle. With the griddle, my Akorn jr.charcoal grill and my RECTEC trailblazer pellet smoker I now have all of the dashes covered.
I am new to the griddle and I love it. You can cook anything that you would cook on a grill on this griddle and more. I like the easy clean up and not having flames shooting up around my food when grease drips though the grids.
Great video guys, your pros and cons are the same as mine. My cover is very water resistant and to keep water from pooling I throw a couple empty gallon milk jugs on their sides on top of the griddle and it holds the center of the cover up so the rain water runs off. I had to chuckle a little bit when you said you have almost 3k subs, as I'm watching this video you're at 37k subs. My opinion is you should be at 100k. Keep up the great work guys
What up 4 seasons! :-) Always great to hear from you! Hope you guys are doing well,,, The milk jugs are a good idea,,, i was using an upside down bowl for a while, til jeff hooked me up with a custom steel cover he made me. Really appreciate the kind words regarding our sub count,,, we hope so to! Cook on friend! :-D -N
You guys are great and real informative 👏!!! I went with the 36" griddle for the price of $199 which I considered a steal. You guys make griddle cooking interesting 🤔 and yes less pots and pans and what make the cook a success is the preparation before!!!
Just wanted to say thanks for your videos guys. I've been watching for a couple weeks and finally pulled the plug on a 36" Blackstone today. Can't wait for it to get here! Appreciate all the knowledge you guys provide in regards to how-to use the griddle and your tips and tricks for different meals. Keep it up!
Great video!! I've always been a smoker/griller...Even owned a bbq restaurant for a while. Never thought I'd want one but my beautiful wife got one for me at Wal Mart for Christmas...The manager was walking through the store marking stuff down and had just dropped the price of the Blackstone 28" with the lid to $80!!! Dude, I'm HOOKED!!!! Love your channel and you've earned my sub!! Keep'em coming!!!
Entertaining video. Thanks. I had never seen a butter roller. I just ordered one as it seems to be something I cant (or dont want)to live without. I have been a griddle guy for about 20 years. I have a 2 burner camp chef stove and the griddle designed for it. But in the years that I have had it many new innovations have cam about. It has always affectionately been called the BAG (big ass griddle) and has been used for 100s of days on river trips including 5 Grand Canyon Trips. I will still use the old griddle on the river. The old camp chef stove has about rusted away bu the burners are still in good shape. So I plan on building a steel frame for them to be used in my covered outdoor kitchen. I just bought the Blackstone 28" model. It fit in the space I had without many modifications. I did have to raise it up a little due to the heat coming out of the sides, and then I built heat shields for the sides to protect the combustibles that are close. All is working great, I also have a BAS (big ass skillet). It's the 20" model currently available from camp chef. We started using this type of skillet on river trips about 30 years ago. One of the things you cant cook on the griddle is a BAS of elk stroganoff for 25 people. But...I can take off the griddle and use the burners on the Blackstone for the BAS. They will provide a much more even heat than anything else commercially available. We built our own burners specifically for the BASs that we use.
After watching your mouthwatering videos I broke down and bought a Blackstone 17” Adventure griddle ( grease trap in back). Being in New England myself it’s too cold outside to start but come that first warm day I’m ready to christen it. I decided on the 17” because I live in a condo and have no exterior covered space and I go camping a lot in the warmer weather and this will be perfect for both uses weighing only 21 pounds. Keep Grilling! Love the videos!
Thats awesome riexporer1. I've camped my entire life. Love it. Favorite part used to be a nice hike or kayak run along with second favorite thing being cooking supper while hanging around the campfire. Being a bit older now and A bit "less athletic" I have managed to swap that ranking a bit. Bringing a griddle has definitely been a game changer, especially for my big annual family trip. I'm usually cooking for 14-18 hungry campers and its awesome. Hopefully you will enjoy it as much. Thanks for sharing-J
You guys should do an updated version of this one. I would be interested to see if you have different thoughts about Pros and Cons 2 years later. Or maybe review different brands. I have seen a number of new griddles hit the market. Sam's Club even has one now. I would love to see a pro and con list for the different brands out there.
Hey fellas. Great vid! Viewed this when I was researching griddle choices & I’m happy to say I finally got the Blackstone Airfryer Griddle combo (was finally restocked last week at Walmart)! Your video strongly influenced my decision & I’ve since subscribed & am watching all your helpful episodes. I’m a fellow New Englander & am looking forward for all future content!
Dave Whalen Extremely happy w/it Dave! Got over a 50 cooks in already & haven’t been disappointed yet! The airfryer alone is worth the $ having cooked wings, hash browns, biscuits, chicken nuggets, egg rolls, etc. The griddle top is easy to cook on & just as easy 2 clean. There really is no limit 2 what u can cook on it.
I truly hope this channel takes off for you guys! Been debating on getting a griddle mainly for family get togethers (we usually do breakfast)... I have a rather large family and I happen to own the family farm so naturally I inherited the get togethers. Love the informal format of your videos also.
Thank you for watching and thank you for the reply! 2 of us also have large families,,,, to put it simply YOU NEED ONE OF THESE! LOL. it makes get togethers so much easier and as Chris said in the video, the griddle becomes a spot where people hangout and socialize!
Great vid guys, I also have the older Blackstone 28”. The wife found a small disposable aluminum loaf pan that fits nicely in the grease catch tray. Once it’s full I simply throw it away and replace it way easier and cleaner. I have a charcoal grill and a bit boss pellet smoker, if I could only keep one of them it would be the flat top for its versatility although the smoker is a close runner up. 👍👍
I think I know exactly the aluminum pan your talking about and.... what a GREAT idea! Never thought of it, Tell your wife we said thanks! Will be picking up a stack of them this week! Big thumbs up Tim~! -N
Just discovered your channel. Great discussion. I have a Char Broil "RED" infrared gas grill that I've had for about 8 years and it's still going strong. But I am definitely getting a griddle in the near future. We love bacon!
Found this video after my purchase but so far everything yall went over is dead on. Very little clean up, simple but tastier cooking in most cases. Breakfast machine! Did burgers for 12 people it was a breeze! I do more toppings for burgers now ex. bacon, grilled onion, grilled pepper because its all in one spot. Do get a lot of heat around the griddle stuff gets hot learned the hard way!!
Very helpful. Also, congratulations. You guys really strike the perfect balance between sharing expertise and being real. You come across like you know what you’re talking about but you’re also having a good time. I think most viewers are having a good time with you.
There is ONE easier way to cook bacon, and that's in the oven. I know I know is is easy on the griddle, but all the fat was tough to deal with. I also ruined my deck when some spilled. If you cook bacon in the oven on parchment paper. I guarantee you will NEVER go back. No mess 20-25min and you are done!!! flip it 1/2 way thru cooking. Also as far as dealing with the grease in on the griddle, an easy solution I use is I get about 10-12' of cooking twine and lay it in the trough, with about 3-4' hanging down into the grease catch. The capillary action keeps the grease clinging to the string, and will follow into the cup. As far as disposal, keep your cans and pour the fat into that, and toss into the freezer, on trash day discard. Love the videos!!!
I have cooked bacon in the oven with parchment paper many times. Although it does come out great, I still prefer the griddle. I was never a big fan of the grease left in the pan. I like your thinking on the twine and disposal! Thanks for the tips and comments. Griddle on Derek! - C
Bacon on a pellet grill is very easy and tastes great. I am down to my Traeger and Blackstone. A steak smoked for an hour and then seared on the griddle is the best ever.
This was the first video I have watched from you guys and it was very funny and informative. I just bought the Triton 56" griddle and I love it's versatility. I was just searching TH-cam to see what others that and maybe catch some tips and tricks and came across you guys. Awesome job and keep it up.
I have the 36" and another plus is you don't really need all 4 burners on for a small cook. One burner is fine for a couple of steaks or burgers. Not every meal has to be huge with more of a clean up. A fun thing is everyone can join in, I stand in the front and my daughter stands in the back.I save old glass jars like spaghetti sauce for the grease and oil. Just make sure you save the lid. I use a shish kabob skewer in the grease trap hole method, it works if you don't force the oil down it, just let it run on it's own. I mainly use the spray can type oil, usually olive or avocado oil. My biggest advice it always keep a full spare tank of propane on hand. Yes I've ran out a few or 10 times.
Owning two brand new unopened 22 inch Blackstone Griddles still in their original boxes, this helped me decide if I wanted to keep them or sell them at an up coming camp event.
I just got my new blackstone yesterday for my birthday! Unfortunately it’s snowing and blowing for the next few days, so... it’s going to be awhile before I can reap the benefits of it! It gives me time to learn tricks and tips before the first fire up!
Just sub'd. Bought a used 24" commercial gas griddle & just ordered the conversion orificed for LP. Good tips & I expect that we'll be doing a lot more breakfasts outside once we get it fired up.
Should have talked about the windy conditions and the wind breakers you can get. I have a 28” blackstone and I bought ss foodchoppers from the local dollar store. They are about “6 wide my grill took 8 of these so it cost $8.00 plus wonderful pa tax. 6%. Seems to work good to reduce the wind from blowing under the griddle plate
really enjoyed this "round table" discussion. I have a the 17 and 22, getting the 36 next summer. ha 75 inches, lol. And everything you said, pros and cons, I agree with. Thanks.
Thank you Robin. I'm pretty sure 75 inches of cooktop is more than most sub shops😀. If you haven't seasoned with crisco I would recommend trying it out when you get the new 36. I was impressed with how nice it came out. Ty againfor commenting
Hey what’s going on you guys I have a 36 inch Black Stone and love it wanted to tell ya I got a couple Carbon Steel 11 inch 9 inch and I use them in the house they are just like the black stone griddle clean them the same way you could use them outside also... Thank you for sharing your videos rock on ❤️☮️👍🙏✌️
Hi, thank you very much for your videos. It helps a lot to understand, that kind of cooking/grilling. I am watching from Germany, and unfortunately I can not buy a Blackstone Griddle at the moment. Amazon does not sell it here, why ever... But I will get one, one day. Go ahead, keep on grilling, and do a lot of that really fascinating videos! Thank you very much.
Your boy in the backround is doing exactly what my kid would be doing! Got me laughing! Thanks for the info, you have sold me on a blackstone. I've been pouring through your videos
My issue with pan searing wasn't as much the grease splatter as the smoke. In an apartment where all of the smoke detectors in the building would go off when one did, I couldn't sear anything. Not an issue outside.
This video would've answered alot of questions prior to me getting my Blackstone. I have been telling others about how much I love it, and about your channel. Will definitely share this one for those that are on the fence. Thanks again for your videos.
We love our griddles. We all have blackstone but I hear good things about the camp chef. 2 of us have camp chef smokers and we are happy with the quality of them so I assume their griddle is also decent. Thanks for checking out the channel and leaving a comment!
Thanks for the video...very helpful. Have any of you purchased and used the shields around the griddle (I believe they are designed to block wind) to keep the heat from coming out sides (and melting things. Seems as if these shields would help with heat efficiency, too. Thoughts?
My wife bought me the Rhino Razor. I love it. Has the fold up sides that cover the surface and it has a waterproof cover that I purchased separately. I almost returned for the Blackstone but decided I would try this one and I am happy. Love the videos guys! Also in NE and may try to bring griddle to Pat's games!
Whats up Mike! I was actually looking at the blue rhino yesterday and considering it! Nice to hear from a fellow NE'er. How hot does the rhino get? the burner set up is different and to me, looks like it would actually get hotter than the blackstone. Can you sear the hell out of steak on it? Thanks for checking out the channel and for the comment!
I had the same problem with the cover not being water proof I put the hard cover on and put a flower pot in middle then put the Blackstone cover it makes a tent and water runs off
Hey Guys, My wife just purchased a 36 in. Blackstone for my birthday. I just put it together the other night, Love it so far! Question is...I live in Update NY and I try to grill all year around depending on the snow/temp. Besides a good layer of oil, If my grill needs to sit for a few winter months unused is there anything I need to do as far as making sure it doesn't rust/decay in the long subzero temps? Thanks! Love your videos!.....Shawn, Bethlehem NY
Thanks Guy's for the video. Very informative. Now have to decide whether I want the 17" combo/side burner or just go with the 22" I like the 17" combo but it doesn't have a stand yet. And the 22" produces more heat due to the dual burners..and will fit the stand...tough decision because it's just going to be my wife and I enjoying the griddle.. Go Pats!!!
Great channel and thank you for posting vid's for us to learn from! Very much appreciated! On the grease "trap/cup", what about lining it with foil and when it gets 1/2 full or so just pull out foil wrap up and put in the trash once it's somewhat solidified? I do that on my pellet grill and works great, BUT I also don't have water mixed in with the grease. New sub, my griddle is on back order. Got a camp chef on sale for 210, plus 45 for shipping and taxes. Thanks again, guys, for all you have taught me! AL
Glad to have you on board... Welcome and ty for commenting. Great idea on that aluminum foil. The little tins are definitely not the cheapest option as well. I'll have to try the foil. Can't see why it wouldn't work great. Thanks again
I've been toying with the idea of a griddle and this solved it for me. Definitely going for it! Thanks guys. Can't wait to look more into your recipes and other videos. #subscribed !
A big plus for me for the Blue Rhino was the folding side tables to make a cover. Also I've found making some wind blocks help control the heat and some of heat loss around the sides.
Excellent video, I’ve just received my Blackstone 22” here in the uk 🇬🇧 thanks to Amazon international shipping. Just waiting for some good weather so that I can have chance to try it so this pros & cons video is perfect timing
Congrads on your purchase! So I have the 22 as well and just yesterday noticed an odd quirk with the large propane tank adapter line. If you run into issues with it having a very low flame/not getting hot please reach out. I think I solved it. Thank you for checking out the video and taking the time to reply! We know you will LOVE griddling!
Great informative video ! But I do own a camp chef 36" flat top griddle and pulling the grease to me to enter into the grease trap has never stained any clothing that I have worn.
Great video. I have a 36” Blackstone and used the Vinyl cover for storing it outside. I also had rust from the water gathering on the cover. I store mine in the garage now but it is less convenient to cook on. Do you guys store your griddles in a garage or shed? With the metal covers can you store them outside in snow, rain etc without worrying about the elements ruining the unit?
Nate and Chris both have a roofs over the sections of deck they have there griddles on. I am not so lucky. That being said, I can confirm with certainty yes. I only moved it into the garage because griddling in the snow is not as fun as it sounds. Only time I got a little surface rust was when I didn't use it for over a month one winter ( was not moving it into the garage at that point) .
I’m in Chicago, would you recommend keeping it and using it outside for the winter (using it in snow) or garage. I grill year round snow sun wind and rain with my Webber. It’s definitely more convenient to run out on the deck vs garage
Honestly either works and we do both. I have my 36 on the deck and the 22 in the garage. Both work fine just be aware that the wind will def have an impact on your griddle temp. The deciding factor for garage vs deck is.... how much snow do I have to shovel to get to it LOL. 😀 Hope this helps! Happy New Year! -N
Thanks for the round table, it was good, and fun, to watch, listen in. I'm cooking outdoors, with a pellet smoker , still have a propane grill ( don't use much anymore ), a kamado , and about a month now on a new Blackstone 28 combo griddle with the two side burners. It's a lot of fun cooking on the griddle, and enjoy having a couple of burners on the side for a pot of chili, and the fry bucket is nice to have too. I subscribed to your channel , and look forward to some great griddle recipes !
Pretty serious outdoor set up man! Sounds sweet! Send a pic and I can post it in the community section if your willing to share. Thanks for checking us out and for leaving a comment! Nice to meet you!
Hi there! You guys mentioned a big camping trip using your 36" and I was hoping you could share some of your favorite go-to meals (aside from breakfast) for camping trips. I have a 36", and recently bought a Tailgater to have easier portability than the 36" and to utilize the grill-box and option for dual-burner stoves. My husband and I are bringing our two boys camping next month, and I'm struggling to decide what to cook for our meals. Any tried and true favorites?
First off, thank you for watching.. I would have to say hands down favorite meal when camping would have to be marinated chicken thighs or breasts, marinated steak tips and family favorite butter steamed pepper, onion and sliced red potatoes. I'll usually have the chicken and tips already marinated and in Ziploc bags. For the potatoes onions and peppers I just bring them up washed and whole. I rough slice peppers and onions and cut the potatoes into 1/4 inch slices and spread them out on a piece of aluminum foil about twice the size of the cooking area you want to dedicate to them. Throw down a little Salt pepper garlic powder on them and as much sliced butter chunks as you can mentally handle. I usually use at least 1 stick but maybe 2 if I have a lot of potatoes. Don't be to worried to much, not all the butter is absorbed into the taters. You can then move them all to one half of the aluminum foil, fold the now cleared piece over the top of the potatoes. Go around and triple fold the seems all around and then they are ready to either toss on the griddle , a grill or a bed of coals from your camp fire. To be safe , if throwing on a grill or beg of coals best to wrap the whole pouch again in a second layer of aluminum foil to lessen the chance of it getting punctured. The pouch will expand once it gets to temp, wait about 10-15 minutes then carefully flip and let cook for another 10-15. Carefully cut into the pouch ( very carefully, there will be a lot of steam) and your done. Great meal and if you cook extra potatoes they are awesome reheated for breakfast. We will cook these tomorrow and I'll try and get the video up in time for you to see before your trip.
@@TheGriddleGuys That sounds awesome and something I wouldn't have thought of, thank you so much! We are super excited for our camping trip, but I'm even more excited to bring the BS with me. Thanks again for the advice!
Great video guys. I enjoyed the real guy talk about griddles. I'm still on the fence over the traditional gas grill. You guys mentioned that you can cook anything on a griddle than you can on a gas grill, but how do chicken leg quarters turn out on a griddle? I'm curious as to if they would sear and get a little crispy like a gas grill. Thanks for the video!
Great question! The skin would no doubt crisp but it would take a while tlto cool the meat all the way through. We have never actually tried chicken on the bone! Now that I think of it your question may have just become a video we need to do. 😁👍. Thanks for asking.! N
Thanks for the highly informative show on griddles-I just subscribed as a result. I’d really like to buy a Griddle but My concern is rust. I live in a very wet climate (Portland, Oregon) and intend time leave it outside year round. If I get a Blackstone or Camp Chef with the hard metal cover, can I then leave it outside in this rainy environment or will it just rust? I’d plan to cook on it weekly throughout the year if this makes a difference. Thanks very much for any reply.
As long as you keep it under the cover and apply a thin coat of oil to the cooking surface after each cook you will be fine. If you don't oil after cooking it will rust no matter where you live. I think you will be fine
Good video, lots of info from y’all. Have U experienced any warping issues with the griddle plate while cooking? That’s what I’ve seen a LOT of in various youtube vids. Thank you!
Guys, thanks for Pro’s & Cons. Good info. I have some questions you may be able to help me with, if you please. My wife can no longer eat food cooked over open flame, makes her ill. Of course I’d just purchased an expensive stainless grill with four burners. I’m hoping I can simply remove my grill grates and replace them with a griddle. My area is 32 wide by 17 deep, (space grates occupy). Questions: 1). If I go this route, will my burners be too low (approx 12” below grates) to heat the griddle properly. 2). Does any of the big three companies custom build to my exact size (if their 32” won’t fit into my opening? Asking this over concerns about heat escaping around sides, if I have to down size my option. Look forward to your reply!
Thank you for commenting. Unfortunately no great solution for your problem tho. Mostly because custom=$$$ and as far as I know, none of the big players do custom so you would end up a a fabrication shop. A work around would be a griddle top made for grills. Not perfect but still decent. Here is an example of one I bought years ago. www.amazon.com/Little-Griddle-GQ230-Professional/dp/B00CBDBV8Y/ref=mp_s_a_1_1?dchild=1&keywords=Little+Griddle+GQ230+100%25+Stainless+Steel+Professional+Quality+Griddle+with+Cross+Bracing&qid=1593565851&sr=8-1 Heat wasnt an issue . As a matter of fact the grease tray super heats the drippings . If you do get one of those , Nate gave me a great suggestion, put a paper towel in it and keep it half full of water as your cooking. It helps to avoid grease spatter/burns on your wrists. Hopefully this helps. Thanks again-J
What a fun and informative video… nicely done guys! With a big family and loving to entertain, I recently sold my 36 inch Blackstone and replaced it with the Camp Chef FTG 900. Lovin’ it!!!
Robb! The FTG900 looks sick! WE JEALOUS! Thanks for cheking out the channel and for leaving a comment. Get in touch anytime and let us know how that beast performs!
Thats pretty funny, he takes photo bombing to a new level. We will def let him know. Thanks for checking out the channel and for leaving a comment. :-)
The one thing that is crappy is that insufficient gas regulator. If you try to drive it with an 80% filled 20# cylinder the factory gas regulator will turn into a block of ice. Not mine because I put a two stage regulator on it. I now get even flame height on all four burners on my 36 inch Blackstone and mine will heat to 450 in ten minutes or less. One thing that is con for a griddle is everything is damn hot, even the spatulas.
Two questions, how in the world does a mouse get under the hard cover? Do they not fit exactly? And second question, I'm considering buying a griddle for our lake cabin. It'll be a great fit, especially for breakfast in the morning and steaks at night! The problem is, the cabin is vacant 8 months out of the year. Can I take the metal griddle off and store it inside to prevent rust? Or is it enough to just oil it well for the winter?
Hi Dinah, thanks for checking out our channel and for taking the time to comment. When I posted this video I did not have the blackstone hard cover so I cannot speak to if that would keep mice out. I was using a custom cover. What I have found is, as long as you clean the griddle after cooking on it, and you don't have leftover scraps of food sitting on it mice have not been a problem at all. Regarding preventing rust,,,, Yes 100% you can take the cooking surface off and carry it in for the winter. Inside or out though, if you want to prevent rust you do have to keep a light coat of oil on it so make sure you do that before you store it. Camp chef actually makes a travel bag for the cooking surface on their griddle. Thanks again for watching! N
For cooking in the winter, do you move it to the garage? And if so, what do you do for exhaust to cut down on smoke\food smell leaching into everything in the garage?
Good question Jim. We all move our griddles to the garage for the winter. Haven't really had an issue with the smells leaching into stuff to be honest. We do all open the garage door while cooking tho so maybe thats why. If not all the way at least a couple feet up for fresh air. Even tho its still pretty cold being in the garage helps cut the wind factor down. Hopefully this helps a bit
Some videos you got Blackstone fanboys and some videos has chef fanboys. Hard no what is best. But I just purchased a Blackstone yesterday and will be having fun with it later today.
Sweet! congrads on your purchase! The 3 of us have blackstone (currently). 2 of us have camp chef smokers and we are happy with them. Hopefully you will be as well! Thanks for checking out the video and commenting.
@@TheGriddleGuys thanks I did purchase the grill attachment to go with the griddle. I have a old charcoal Weber but I wanted something I user quicker and less mess. So I would use it more often.
I’ve seen that griddle manufactures recommend that the griddle be kept 10’ from a deck railing or a wall? Seems a bit much to me. Another question I have is the Blackstone “rear” grease trap a secure & a no leak set up? Thanks guys.
I would say 10 inches is a safe call. There is a lot of heat that rolls out from under the griddle top. I made a cover that when open it redirects the heat and even with that i still have it about 8-10 inches away from the house. Rear grease trap is ok. Doesn't leak but still a bit undersized. Hopefully this helps.
two questions how oftern you refuel? say your tanks per bbq season (summer) only and how long to set up if going to a park for say a picnic or the beach ... is it pretty heavy with all the extras (tools) ect you guys do good work thank you and what size should i get for a family of eight thanks
Good morning D. Glad to hear your thinking about picking up a griddle. I'd say with cooking for 8 a couple times a week you would be looking at least 3 to 4 tanks a season. They definitely aren't great as far as efficiency because your always running them for almost twice as long as needed to actually cook ok them. Takes a bit to get up to temp and you definitely want to have them pretty clean before shutting them down. Cooking for 8 definitely puts you into 36" category. I can speak from experience when I say they are not very easily moved. I take mine camping every year. I'd say your looking at roughly an hour on each end if you plan to travel with it. Once your set up and cooking it does make it all seem worth it, but its definitely work to get there. Final note, buy disposable gloves!!!! No matter how clean you think your griddle is, you will inevitably put your hands onto something greasy when moving it. Hopefully this helps-J
Whats up HK? Thanks for checking out our channel. To answer your question yes you 100% can cut directly on the griddle. It will not damage the cooking surface at all. I (Nate) actually have a knife stuck to a magnet stuck to my griddle leg for just this pupose. It can dull your knife over time since it is steel on steel cutting but,,, we have a knife sharpening video for that. 😀
Got it. Thank you. I just bought the 36" griddle from Walmart yesterday. After seasoning it for the first time, can I cook right away? And is there anything that I shouldn't cook for the first time?
Sweet potato fries, what about shallow frying in a pan on the griddle itself. I am thinking either a flat bottom 1/4 pan from a restaurant supply or even a square metal baking pan. All you need is 350 degrees to fry. Perhaps you have already tried this, if so disregard. Keep up the good work.
I bet that would work for sure. My goal has been to try and not fry them, but then again, the reality is with all the oil I used on the griddle I bet it's probably just as much oil retained on the fries as if I friend them.. Good call Jaime . I got so much " feedback" from the guys on my last attempt that I tabled it . Ill give it another go soon. Thanks again. -J
The Griddle Guys I actually bet you get less oil frying than the way you are doing now. Just temp the oil to 350. And be cautious with flair up or overflow. I am grooving on your show. (And the kid in the back of this is hilarious).
Hi guys! Just subscribed....thinking about getting a griddle but am little concerned with what the wife might think of all the oil being used and the healthy eating aspect of a griddle...... Thoughts?
Dwight, sorry for the delay. Chris asked me to reply to this and my schedule was crazy. Cooking on the griddle can be as healthy or unhealthy as you make it. It's not much different than cooking in a skillet. 2 of us use extra light olive oil, 1 uses a blend but overall if your using olive oil it is a healthier alternative. Key point is .... it's all in how and what you cook... 1. Use olive oil as a healthier alternative to other fats. 2. MUCH of the oil your cooking with stays on the griddle, 3. Foods that do not have a breading rarely absorb oil, 4. You can skimp on the oil, use a pump sprayer with olive oil for an ultra thin coat 5. We find we eat MORE veggies cooking on the griddle due to the fact that there is just so much space to cook on. Whenever we cook it's like hey,,, putting chicken on? Throw some onions peppers and mushrooms on with it! That soft of thing. It all comes down to adapting your recipes. If your making salmon on the griddle, and put a teaspoon of olive oil down so it doesn't stick,,, is that really any worse than putting oil and vinegar on a salad? Some healthy foods that are super easy to make a large quantity of on the griddle and require minimal oil. 1. chicken breast 2. Salmon 3. Lean steaks like filet 4. Pork tenderloin 5. Mushrooms onions and peppers. 6. Any type of firm cabbage like bok choy or baby bok choy 7 Summer squash and zuchini.... also asparagus... You get the idea, Lean protein with lots of crisp, seared veggies using the smallest amount of olive oil you can. Heck! She may actually find that having a fridge full of healthy, cooked food is preferable to having to fire up the oven every time she wants a piece of chicken :) Hope this helps! Thanks for watching and commenting :-) -n
Yep. I was looking at a campchef the other day. They definitely seem to have a better setup to keep that from happening. Have yet to test one tho. The flame doesn't blow out on the blackstone but the wind is able to affect it enough to cause surface temps to drop dramatically.
The Griddle Guys thanks for the reply. I’m kind of leaning towards the camp chef solely to be able to grill on it as well. The biggest drawback (for me) to both is the lack of a hood. Although a few Blackstones do have one now.
I'm trying to figure out which griddle to get. Almost pulled the trigger on the new 36' Blackstone but I have read and watched reviews talking about not being able to level it, the new grease area in the back not working as well etc. For a budget of around $300-$350 which griddle would you recommend. I know the camp chef is a grill as well which is nice. Thoughts?
All three of us have the grease trap in the front of our 36" BS. I know Nate is looking for a new one, as his is the oldest. He s currently evaluating his next purchase. Stay tuned.
The Griddle Guys i look forward to hearing your thoughts! I spent hours evaluating, watching reviews and trying to get an idea of what is best. I caved in the new 36 Blackstone, I figured they must have a reason to have the grease trap in the back, let’s hope haha
For sure. Definitely cools your griddle top down a bit. The do have strips of metal you can screw onto the sides to make wind less of an issue. I can't speak to camp chef or anything other than the blackstones we have.
Thnxs for the feedback..just saw those delicious looking tacos you maid ..stay safe.. one more question..still debating on witch model to get besides the collapsible model. Does Blackstone make all weather covers for their grillets
Thanks for the video guys, your converting me lol. Question though, I live in a cold fairly humid environment in Canada. I want to pick up a griddle but worried about rust developing as it would have to be outside. If anyone else has experience that may please please chim in as well, will rust be a problem if properly seasoned?
We live in similar environments, except your cold is really cold. If your using your griddle at least once every couple weeks then it should be ok with a good seasoning. Once you start going 2-4 weeks in between cooks your probably going to run into problems. Just my personal experience. Hopefully this helps
Kenneth Pollard I love grilling on the barbecue in my smoker hope yogurt green things I have I have a brand new griddle in the back of my car I have not set up yet
My point is I have a friend with a griddle and he cooks everything and plus his green egg his smokers his barbecue grill it’s just another tool that I am going to use soon
Yeah I’m seeing it keeps me going is my three dogs She acquired them over the years with her job where is Schwans frozen food I hope you understand this I had more 400 calls about Vicki when she passed I was overwhelmed
It doesn't smoke really but it does send a lot of steam into the air and the steam is carrying oil from the griddle surface. You can cook in the screened in area but over tile you will likely get a dark spot on the ceiling above where you cook. I cook in a screened in area and the oils do collect over time. For me it's worth it but it's really a personal choice. Hope this helps. N
GM Tisha! Yes they do now. You can purchase aftermarket griddle covers and some units actually come with then now. For example this one amzn.to/2BOPBne or this one: www.amazon.com/Blackstone-1923-Cabinet-Griddle-Airfryer/dp/B0919D4PTK/ref=sr_1_18?crid=3QT5LA91F38Q5&keywords=blackstone+griddle&qid=1646312462&sprefix=blackstone+griddl%2Caps%2C88&sr=8-18
None of us have cooked on one yet so we cant really speak to that. What I can tell you from playing with one at the local hardware store is that I like the fold up sides that double as a hard cover. Your definitely going to want a cover so not having to buy one separately is nice. Construction feels decent too. Good luck-J
The body of these griddles is rather flimsy compared to a gas grill. They are held together with tiny rivets that can easily pop making the base rack. If you have to move one, take the griddle surface off first. I have the first model of the Blackstone. I think it's a better design because you can squeegee the grease along the whole front of the griddle whereas in the newer ones you have to push it through a narrow opening. All professional griddles pull the grease toward the front. Blackstone could have made that front channel deeper and wider with a better catch-all on the side. That would have been a better solution. I had a custom-made stainless steel top made that Blackstone copied but with a thinner metal similar to the body. The body does rust easily. I would like to see some stainless steel or aluminum used in the body.
I want to put my 36" griddle under the covered lean-to for an open on three side undercover outdoor kitchen. Tin roof is 9foot high, how would the issue with grease smoke be?
I don't imagine smoke would be much of an issue. I do think over time, you will get grease build up on the tin roof. My set up is similar and there is def a pollen covered layer of grease on the roof above my griddle. Hope this helps Scott. -N
Good video guys. For anyone thinking about buying a griddle: Cleaning the griddle is generally pretty easy, especially if you do it as soon as you're done cooking...and super easy with the rear grease trap. Simply scrape the grease and debris off and turn off the burners. Wipe with a paper towel to get any missed debris or oil sitting in corners. Then wipe on a thin layer of oil (I use Canola) while the griddle is still hot...I wipe the thin top edge and the outside edges of the griddle as well. That's it. Done. Only use water if you have sugary residue, and do that while the burners are still on. Water will lift it up, and then scrape it off. Any more cleaning than that, and you will start ruining your seasoning. These are all techniques from Todd Toven, who works for Blackstone and has cooked on these for years. Every time you cook, let the griddle heat up on high for 10 minutes...it sanitizes the top, and you're ready to go. I've been doing this for a year, and I still have a beautiful, shiny, deep black non-stick surface. I originally seasoned the top with 4 thin layers of Canola. Also, get a metal cover, whether it's from Blackstone or by someone else. I had a guy make me a stainless steel cover. There is no way for mice to get on to my top, so the critter problem is solved. I have an easy solution for the grease. I've had the Blackstone with the rear grease system for a year. I have two outdoor dogs, and I just pour the grease on their dog food...they love it.
great stuff!
I just recently invested in a Blackstone 22” adventure ready kit for our 5th wheel. I don’t like cooking inside the 5th wheel for all of reasons you mentioned. No smell, no mess, no pots and pans, and very little cleanup not to mention the great flavor of the food that comes off of the griddle. With the griddle, my Akorn jr.charcoal grill and my RECTEC trailblazer pellet smoker I now have all of the dashes covered.
I am new to the griddle and I love it. You can cook anything that you would cook on a grill on this griddle and more. I like the easy clean up and not having flames shooting up around my food when grease drips though the grids.
Great video guys, your pros and cons are the same as mine. My cover is very water resistant and to keep water from pooling I throw a couple empty gallon milk jugs on their sides on top of the griddle and it holds the center of the cover up so the rain water runs off. I had to chuckle a little bit when you said you have almost 3k subs, as I'm watching this video you're at 37k subs. My opinion is you should be at 100k. Keep up the great work guys
What up 4 seasons! :-) Always great to hear from you! Hope you guys are doing well,,,
The milk jugs are a good idea,,, i was using an upside down bowl for a while, til jeff hooked me up with a custom steel cover he made me.
Really appreciate the kind words regarding our sub count,,, we hope so to! Cook on friend! :-D -N
You guys are great and real informative 👏!!! I went with the 36" griddle for the price of $199 which I considered a steal. You guys make griddle cooking interesting 🤔 and yes less pots and pans and what make the cook a success is the preparation before!!!
Right on! Thanks for the feedback! -N
Just wanted to say thanks for your videos guys. I've been watching for a couple weeks and finally pulled the plug on a 36" Blackstone today. Can't wait for it to get here! Appreciate all the knowledge you guys provide in regards to how-to use the griddle and your tips and tricks for different meals. Keep it up!
Great video!! I've always been a smoker/griller...Even owned a bbq restaurant for a while. Never thought I'd want one but my beautiful wife got one for me at Wal Mart for Christmas...The manager was walking through the store marking stuff down and had just dropped the price of the Blackstone 28" with the lid to $80!!! Dude, I'm HOOKED!!!! Love your channel and you've earned my sub!! Keep'em coming!!!
Entertaining video. Thanks. I had never seen a butter roller. I just ordered one as it seems to be something I cant (or dont want)to live without. I have been a griddle guy for about 20 years. I have a 2 burner camp chef stove and the griddle designed for it. But in the years that I have had it many new innovations have cam about. It has always affectionately been called the BAG (big ass griddle) and has been used for 100s of days on river trips including 5 Grand Canyon Trips. I will still use the old griddle on the river. The old camp chef stove has about rusted away bu the burners are still in good shape. So I plan on building a steel frame for them to be used in my covered outdoor kitchen. I just bought the Blackstone 28" model. It fit in the space I had without many modifications. I did have to raise it up a little due to the heat coming out of the sides, and then I built heat shields for the sides to protect the combustibles that are close. All is working great, I also have a BAS (big ass skillet). It's the 20" model currently available from camp chef. We started using this type of skillet on river trips about 30 years ago. One of the things you cant cook on the griddle is a BAS of elk stroganoff for 25 people. But...I can take off the griddle and use the burners on the Blackstone for the BAS. They will provide a much more even heat than anything else commercially available. We built our own burners specifically for the BASs that we use.
After watching your mouthwatering videos I broke down and bought a Blackstone 17” Adventure griddle ( grease trap in back). Being in New England myself it’s too cold outside to start but come that first warm day I’m ready to christen it. I decided on the 17” because I live in a condo and have no exterior covered space and I go camping a lot in the warmer weather and this will be perfect for both uses weighing only 21 pounds. Keep Grilling! Love the videos!
Thats awesome riexporer1. I've camped my entire life. Love it. Favorite part used to be a nice hike or kayak run along with second favorite thing being cooking supper while hanging around the campfire. Being a bit older now and A bit "less athletic" I have managed to swap that ranking a bit. Bringing a griddle has definitely been a game changer, especially for my big annual family trip. I'm usually cooking for 14-18 hungry campers and its awesome. Hopefully you will enjoy it as much. Thanks for sharing-J
Man I love this channel!helping me on my griddle journey here in the uk!
You guys should do an updated version of this one. I would be interested to see if you have different thoughts about Pros and Cons 2 years later. Or maybe review different brands. I have seen a number of new griddles hit the market. Sam's Club even has one now. I would love to see a pro and con list for the different brands out there.
Good suggestions Map Ranger1 I will throw it out to Jeff and Chris. Thank you! -N
Hey fellas. Great vid! Viewed this when I was researching griddle choices & I’m happy to say I finally got the Blackstone Airfryer Griddle combo (was finally restocked last week at Walmart)! Your video strongly influenced my decision & I’ve since subscribed & am watching all your helpful episodes. I’m a fellow New Englander & am looking forward for all future content!
Hey Quarry Man, are you happy with it? I've had a heck of a time finding them in stock but they do have several of your style.
Dave Whalen Extremely happy w/it Dave! Got over a 50 cooks in already & haven’t been disappointed yet! The airfryer alone is worth the $ having cooked wings, hash browns, biscuits, chicken nuggets, egg rolls, etc. The griddle top is easy to cook on & just as easy 2 clean. There really is no limit 2 what u can cook on it.
I truly hope this channel takes off for you guys! Been debating on getting a griddle mainly for family get togethers (we usually do breakfast)... I have a rather large family and I happen to own the family farm so naturally I inherited the get togethers. Love the informal format of your videos also.
Thank you for watching and thank you for the reply! 2 of us also have large families,,,, to put it simply YOU NEED ONE OF THESE! LOL. it makes get togethers so much easier and as Chris said in the video, the griddle becomes a spot where people hangout and socialize!
Get one. you won't be disappointed I also have a big family and not I will not cook in side anymore recomend the 36. I have not had one disappointment
Just bought a 36" Blackstone coming tomorrow. Can't wait!
hows that griddle working for ya
Great vid guys, I also have the older Blackstone 28”. The wife found a small disposable aluminum loaf pan that fits nicely in the grease catch tray. Once it’s full I simply throw it away and replace it way easier and cleaner. I have a charcoal grill and a bit boss pellet smoker, if I could only keep one of them it would be the flat top for its versatility although the smoker is a close runner up. 👍👍
I think I know exactly the aluminum pan your talking about and.... what a GREAT idea! Never thought of it, Tell your wife we said thanks! Will be picking up a stack of them this week! Big thumbs up Tim~! -N
Just discovered your channel. Great discussion. I have a Char Broil "RED" infrared gas grill that I've had for about 8 years and it's still going strong. But I am definitely getting a griddle in the near future. We love bacon!
Found this video after my purchase but so far everything yall went over is dead on. Very little clean up, simple but tastier cooking in most cases. Breakfast machine! Did burgers for 12 people it was a breeze! I do more toppings for burgers now ex. bacon, grilled onion, grilled pepper because its all in one spot. Do get a lot of heat around the griddle stuff gets hot learned the hard way!!
Very helpful. Also, congratulations. You guys really strike the perfect balance between sharing expertise and being real. You come across like you know what you’re talking about but you’re also having a good time. I think most viewers are having a good time with you.
Thanks so much! That is exactly what we are trying to achieve! Good times and good eats! - C
great videos guys. Just bought my first griddle cant wait ti get it and start using it. It should be here Friday.
There is ONE easier way to cook bacon, and that's in the oven. I know I know is is easy on the griddle, but all the fat was tough to deal with. I also ruined my deck when some spilled. If you cook bacon in the oven on parchment paper. I guarantee you will NEVER go back. No mess 20-25min and you are done!!! flip it 1/2 way thru cooking. Also as far as dealing with the grease in on the griddle, an easy solution I use is I get about 10-12' of cooking twine and lay it in the trough, with about 3-4' hanging down into the grease catch. The capillary action keeps the grease clinging to the string, and will follow into the cup. As far as disposal, keep your cans and pour the fat into that, and toss into the freezer, on trash day discard. Love the videos!!!
I have cooked bacon in the oven with parchment paper many times. Although it does come out great, I still prefer the griddle. I was never a big fan of the grease left in the pan. I like your thinking on the twine and disposal! Thanks for the tips and comments. Griddle on Derek! - C
Bacon on a pellet grill is very easy and tastes great. I am down to my Traeger and Blackstone. A steak smoked for an hour and then seared on the griddle is the best ever.
This was the first video I have watched from you guys and it was very funny and informative. I just bought the Triton 56" griddle and I love it's versatility. I was just searching TH-cam to see what others that and maybe catch some tips and tricks and came across you guys. Awesome job and keep it up.
Thanks Keith. I am not familiar with that unit. I am going to check it out. Thanks for the heads up! N
I have the 36" and another plus is you don't really need all 4 burners on for a small cook. One burner is fine for a couple of steaks or burgers. Not every meal has to be huge with more of a clean up. A fun thing is everyone can join in, I stand in the front and my daughter stands in the back.I save old glass jars like spaghetti sauce for the grease and oil. Just make sure you save the lid. I use a shish kabob skewer in the grease trap hole method, it works if you don't force the oil down it, just let it run on it's own. I mainly use the spray can type oil, usually olive or avocado oil. My biggest advice it always keep a full spare tank of propane on hand. Yes I've ran out a few or 10 times.
Couldn't agree more Mr Wood. Ty for commenting-J
Owning two brand new unopened 22 inch Blackstone Griddles still in their original boxes, this helped me decide if I wanted to keep them or sell them at an up coming camp event.
Glad we could help Admiral and thank you for commenting.
I just got my new blackstone yesterday for my birthday! Unfortunately it’s snowing and blowing for the next few days, so... it’s going to be awhile before I can reap the benefits of it! It gives me time to learn tricks and tips before the first fire up!
Happy birthday! You will love it! - C
Just sub'd. Bought a used 24" commercial gas griddle & just ordered the conversion orificed for LP. Good tips & I expect that we'll be doing a lot more breakfasts outside once we get it fired up.
Thank you for subbing! - C
Nice discussion! I like the sharing of the Pros and the Cons, obviously the Pros outweigh the Cons!
Whats up Tom! Always good to hear from you! Those porter house chops you did looked amazing!
The Griddle Guys Thank you!
Should have talked about the windy conditions and the wind breakers you can get. I have a 28” blackstone and I bought ss foodchoppers from the local dollar store. They are about “6 wide my grill took 8 of these so it cost $8.00 plus wonderful pa tax. 6%. Seems to work good to reduce the wind from blowing under the griddle plate
really enjoyed this "round table" discussion. I have a the 17 and 22, getting the 36 next summer. ha 75 inches, lol. And everything you said, pros and cons, I agree with. Thanks.
Thank you Robin. I'm pretty sure 75 inches of cooktop is more than most sub shops😀. If you haven't seasoned with crisco I would recommend trying it out when you get the new 36. I was impressed with how nice it came out. Ty againfor commenting
Hey what’s going on you guys I have a 36 inch Black Stone and love it wanted to tell ya I got a couple Carbon Steel 11 inch 9 inch and I use them in the house they are just like the black stone griddle clean them the same way you could use them outside also... Thank you for sharing your videos rock on ❤️☮️👍🙏✌️
Hi, thank you very much for your videos. It helps a lot to understand, that kind of cooking/grilling. I am watching from Germany, and unfortunately I can not buy a Blackstone Griddle at the moment. Amazon does not sell it here, why ever...
But I will get one, one day. Go ahead, keep on grilling, and do a lot of that really fascinating videos! Thank you very much.
And we would like to thank you for checking us out all the way from Germany! :-D Hopefully they become available to you soon!
Try ebay, ebay is worldwide. Good luck.
Theres other brands. Ive had to buy another brand griddle in the uk. Its not cast iron tho thats the only downside
Kenneth Pollard 1200€...thats not an option...
Bought 3 burner cast iron griddle for £180GBP off amazon
Made my own stand
Your boy in the backround is doing exactly what my kid would be doing! Got me laughing! Thanks for the info, you have sold me on a blackstone. I've been pouring through your videos
My issue with pan searing wasn't as much the grease splatter as the smoke. In an apartment where all of the smoke detectors in the building would go off when one did, I couldn't sear anything. Not an issue outside.
This video would've answered alot of questions prior to me getting my Blackstone. I have been telling others about how much I love it, and about your channel. Will definitely share this one for those that are on the fence. Thanks again for your videos.
Thank you for checking us out. Always happy to hear when others enjoy the channel. We definitely have a good time making content for it.
Thank you!!! I'm seriously considering a Blackstone and your discussion covers a lot of good info!!
We love our griddles. We all have blackstone but I hear good things about the camp chef. 2 of us have camp chef smokers and we are happy with the quality of them so I assume their griddle is also decent. Thanks for checking out the channel and leaving a comment!
Thanks for the video...very helpful. Have any of you purchased and used the shields around the griddle (I believe they are designed to block wind) to keep the heat from coming out sides (and melting things. Seems as if these shields would help with heat efficiency, too. Thoughts?
WOW! Just found this video in the run of your videos.
Great to know the Good the Bad and the Ugly from your experience.
Thank you for sharing :-)
Jay
My wife bought me the Rhino Razor. I love it. Has the fold up sides that cover the surface and it has a waterproof cover that I purchased separately. I almost returned for the Blackstone but decided I would try this one and I am happy. Love the videos guys! Also in NE and may try to bring griddle to Pat's games!
Whats up Mike! I was actually looking at the blue rhino yesterday and considering it! Nice to hear from a fellow NE'er. How hot does the rhino get? the burner set up is different and to me, looks like it would actually get hotter than the blackstone. Can you sear the hell out of steak on it? Thanks for checking out the channel and for the comment!
Good review, thanks guys! Getting close to pulling the trigger! Sounds like a good investment.
You will love it! Enjoy! Thanks for watching and commenting! - C
I had the same problem with the cover not being water proof I put the hard cover on and put a flower pot in middle then put the Blackstone cover it makes a tent and water runs off
Hey Guys, My wife just purchased a 36 in. Blackstone for my birthday. I just put it together the other night, Love it so far! Question is...I live in Update NY and I try to grill all year around depending on the snow/temp. Besides a good layer of oil, If my grill needs to sit for a few winter months unused is there anything I need to do as far as making sure it doesn't rust/decay in the long subzero temps? Thanks! Love your videos!.....Shawn, Bethlehem NY
My girl has ibs and funny smells trigg her ibs. The outside griddle has helped a lot.
That's awesome. Never would have considered that as a benefit
Thanks Guy's for the video. Very informative. Now have to decide whether I want the 17" combo/side burner or just go with the 22" I like the 17" combo but it doesn't have a stand yet. And the 22" produces more heat due to the dual burners..and will fit the stand...tough decision because it's just going to be my wife and I enjoying the griddle.. Go Pats!!!
22" all the way...you will be glad you did! Thanks for watching! - C
It's so kool watching your channel grow! Keep on making videos. You guys are awesome!
You been with us from the start Pit! Thumbs up to your reply and thanks for leaving a comment!
Just subscribed and bought and assembled my new Camp Chef Griddle/grill. Looking forward to many years of use.
Congrats on your purchase! Bacon is Def in order! N
Just got a griddle last week for my birthday! Yet to use it because it came with free installation and that is on the 27th of October
Awesome and congrats. Oh yeah, Happy Birthday 😀👍
Great channel and thank you for posting vid's for us to learn from! Very much appreciated! On the grease "trap/cup", what about lining it with foil and when it gets 1/2 full or so just pull out foil wrap up and put in the trash once it's somewhat solidified? I do that on my pellet grill and works great, BUT I also don't have water mixed in with the grease.
New sub, my griddle is on back order. Got a camp chef on sale for 210, plus 45 for shipping and taxes. Thanks again, guys, for all you have taught me! AL
Glad to have you on board... Welcome and ty for commenting. Great idea on that aluminum foil. The little tins are definitely not the cheapest option as well. I'll have to try the foil. Can't see why it wouldn't work great. Thanks again
I've been toying with the idea of a griddle and this solved it for me. Definitely going for it! Thanks guys. Can't wait to look more into your recipes and other videos. #subscribed !
Awesome Lindsay. Glad we could help and welcome to the TGG family. Cheers-J
Thanx SO MUCH for this vid !!!!!!!! WAS EXTREMELY HELPFUL in understanding the use and advantages of one ...U GUYS ROCK ! !
Thanks so much!
A big plus for me for the Blue Rhino was the folding side tables to make a cover. Also I've found making some wind blocks help control the heat and some of heat loss around the sides.
FYI the first time I used mine I set a roll of paper towels on fire.
Excellent video,
I’ve just received my Blackstone 22” here in the uk 🇬🇧 thanks to Amazon international shipping.
Just waiting for some good weather so that I can have chance to try it so this pros & cons video is perfect timing
Congrads on your purchase! So I have the 22 as well and just yesterday noticed an odd quirk with the large propane tank adapter line. If you run into issues with it having a very low flame/not getting hot please reach out. I think I solved it. Thank you for checking out the video and taking the time to reply! We know you will LOVE griddling!
Great informative video ! But I do own a camp chef 36" flat top griddle and pulling the grease to me to enter into the grease trap has never stained any clothing that I have worn.
Thanks for the very informative video. I've had a griddle rof 2 years and finally tried a cheap steak on it, way better than on the grill.
Great video. I have a 36” Blackstone and used the Vinyl cover for storing it outside. I also had rust from the water gathering on the cover. I store mine in the garage now but it is less convenient to cook on. Do you guys store your griddles in a garage or shed? With the metal covers can you store them outside in snow, rain etc without worrying about the elements ruining the unit?
Nate and Chris both have a roofs over the sections of deck they have there griddles on. I am not so lucky. That being said, I can confirm with certainty yes. I only moved it into the garage because griddling in the snow is not as fun as it sounds. Only time I got a little surface rust was when I didn't use it for over a month one winter ( was not moving it into the garage at that point) .
You are fun! Love to see you again Neighbors!
😁
You guys missed a golden opportunity pay tribute to SNL by using the phrase Da Bears.....LOL
Brilliant video guys. I’m going to get the camp chef 600 just trying to get it shipped to the UK.
I am still deciding, but you all helped out with this information.
Glad we could help Lou! We recomend you get one! But,,, we are the griddle guys so you probably guessed we would think that LOL. -N
I’m in Chicago, would you recommend keeping it and using it outside for the winter (using it in snow) or garage. I grill year round snow sun wind and rain with my Webber. It’s definitely more convenient to run out on the deck vs garage
Honestly either works and we do both. I have my 36 on the deck and the 22 in the garage. Both work fine just be aware that the wind will def have an impact on your griddle temp. The deciding factor for garage vs deck is.... how much snow do I have to shovel to get to it LOL. 😀
Hope this helps! Happy New Year! -N
Thanks for the round table, it was good, and fun, to watch, listen in. I'm cooking outdoors, with a pellet smoker , still have a propane grill ( don't use much anymore ), a kamado , and about a month now on a new Blackstone 28 combo griddle with the two side burners. It's a lot of fun cooking on the griddle, and enjoy having a couple of burners on the side for a pot of chili, and the fry bucket is nice to have too. I subscribed to your channel , and look forward to some great griddle recipes !
Pretty serious outdoor set up man! Sounds sweet! Send a pic and I can post it in the community section if your willing to share. Thanks for checking us out and for leaving a comment! Nice to meet you!
Hi there! You guys mentioned a big camping trip using your 36" and I was hoping you could share some of your favorite go-to meals (aside from breakfast) for camping trips. I have a 36", and recently bought a Tailgater to have easier portability than the 36" and to utilize the grill-box and option for dual-burner stoves. My husband and I are bringing our two boys camping next month, and I'm struggling to decide what to cook for our meals. Any tried and true favorites?
First off, thank you for watching.. I would have to say hands down favorite meal when camping would have to be marinated chicken thighs or breasts, marinated steak tips and family favorite butter steamed pepper, onion and sliced red potatoes. I'll usually have the chicken and tips already marinated and in Ziploc bags. For the potatoes onions and peppers I just bring them up washed and whole. I rough slice peppers and onions and cut the potatoes into 1/4 inch slices and spread them out on a piece of aluminum foil about twice the size of the cooking area you want to dedicate to them. Throw down a little Salt pepper garlic powder on them and as much sliced butter chunks as you can mentally handle. I usually use at least 1 stick but maybe 2 if I have a lot of potatoes. Don't be to worried to much, not all the butter is absorbed into the taters. You can then move them all to one half of the aluminum foil, fold the now cleared piece over the top of the potatoes. Go around and triple fold the seems all around and then they are ready to either toss on the griddle , a grill or a bed of coals from your camp fire. To be safe , if throwing on a grill or beg of coals best to wrap the whole pouch again in a second layer of aluminum foil to lessen the chance of it getting punctured. The pouch will expand once it gets to temp, wait about 10-15 minutes then carefully flip and let cook for another 10-15. Carefully cut into the pouch ( very carefully, there will be a lot of steam) and your done. Great meal and if you cook extra potatoes they are awesome reheated for breakfast. We will cook these tomorrow and I'll try and get the video up in time for you to see before your trip.
@@TheGriddleGuys That sounds awesome and something I wouldn't have thought of, thank you so much! We are super excited for our camping trip, but I'm even more excited to bring the BS with me. Thanks again for the advice!
Great video guys. I enjoyed the real guy talk about griddles. I'm still on the fence over the traditional gas grill. You guys mentioned that you can cook anything on a griddle than you can on a gas grill, but how do chicken leg quarters turn out on a griddle? I'm curious as to if they would sear and get a little crispy like a gas grill. Thanks for the video!
Great question! The skin would no doubt crisp but it would take a while tlto cool the meat all the way through. We have never actually tried chicken on the bone! Now that I think of it your question may have just become a video we need to do. 😁👍. Thanks for asking.! N
Thank you for your reply and videos
Thanks Guys I Just purchased a Blackstone 36 Pro Series Cant wait to fire this bad boy up
Thanks for the highly informative show on griddles-I just subscribed as a result.
I’d really like to buy a Griddle but My concern is rust. I live in a very wet climate (Portland, Oregon) and intend time leave it outside year round. If I get a Blackstone or Camp Chef with the hard metal cover, can I then leave it outside in this rainy environment or will it just rust? I’d plan to cook on it weekly throughout the year if this makes a difference. Thanks very much for any reply.
As long as you keep it under the cover and apply a thin coat of oil to the cooking surface after each cook you will be fine. If you don't oil after cooking it will rust no matter where you live. I think you will be fine
Fantastic! Really appreciate the response and the super helpful videos.
Buying a grill! Thanks for your video.
Question - is that a special butter tray or gadget you were using for the English Muffins at 8:12 in this video ? If so, where can I get one ?
Peter Susi called a butter wheel or roller, they’re on amazon
Good video, lots of info from y’all. Have U experienced any warping issues with the griddle plate while cooking? That’s what I’ve seen a LOT of in various youtube vids. Thank you!
I have 36”at home & one at my camper . I have a 17” for when we rent a cabin every February I take with us !!!
1-28-2023
Guys, thanks for Pro’s & Cons. Good info. I have some questions you may be able to help me with, if you please.
My wife can no longer eat food cooked over open flame, makes her ill. Of course I’d just purchased an expensive stainless grill with four burners. I’m hoping I can simply remove my grill grates and replace them with a griddle. My area is 32 wide by 17 deep, (space grates occupy).
Questions:
1). If I go this route, will my burners be too low (approx 12” below grates) to heat the griddle properly.
2). Does any of the big three companies custom build to my exact size (if their 32” won’t fit into my opening?
Asking this over concerns about heat escaping around sides, if I have to down size my option.
Look forward to your reply!
Thank you for commenting. Unfortunately no great solution for your problem tho. Mostly because custom=$$$ and as far as I know, none of the big players do custom so you would end up a a fabrication shop. A work around would be a griddle top made for grills. Not perfect but still decent. Here is an example of one I bought years ago.
www.amazon.com/Little-Griddle-GQ230-Professional/dp/B00CBDBV8Y/ref=mp_s_a_1_1?dchild=1&keywords=Little+Griddle+GQ230+100%25+Stainless+Steel+Professional+Quality+Griddle+with+Cross+Bracing&qid=1593565851&sr=8-1
Heat wasnt an issue . As a matter of fact the grease tray super heats the drippings . If you do get one of those , Nate gave me a great suggestion, put a paper towel in it and keep it half full of water as your cooking. It helps to avoid grease spatter/burns on your wrists. Hopefully this helps. Thanks again-J
What a fun and informative video… nicely done guys! With a big family and loving to entertain, I recently sold my 36 inch Blackstone and replaced it with the Camp Chef FTG 900. Lovin’ it!!!
Robb! The FTG900 looks sick! WE JEALOUS! Thanks for cheking out the channel and for leaving a comment. Get in touch anytime and let us know how that beast performs!
Thanks guys. Will be purchasing.
Awesome, thank you! -C
Recently bought the 2 burner Blackstone. Cook a lot on it since then. Only disappointment so far is bought the smaller size.
Nate and I also have the 22". Its great for tailgaiting, camping and home cooks as well. It also sears better than the 36!
This was helpful. The dance moves were entertaining.
Just picked up my first griddle last weekend, can’t wait to try it out with some cheesesteaks this weekend 😁
Sounds great! Let us know how your cook goes! - C
Cheese steaks turned out great 👍
Upvoting for the little ham dabbing and flossing in the background. Let him know he was seen.
Thats pretty funny, he takes photo bombing to a new level. We will def let him know. Thanks for checking out the channel and for leaving a comment. :-)
The one thing that is crappy is that insufficient gas regulator. If you try to drive it with an 80% filled 20# cylinder the factory gas regulator will turn into a block of ice. Not mine because I put a two stage regulator on it. I now get even flame height on all four burners on my 36 inch Blackstone and mine will heat to 450 in ten minutes or less. One thing that is con for a griddle is everything is damn hot, even the spatulas.
Great video guys !
Two questions, how in the world does a mouse get under the hard cover? Do they not fit exactly? And second question, I'm considering buying a griddle for our lake cabin. It'll be a great fit, especially for breakfast in the morning and steaks at night! The problem is, the cabin is vacant 8 months out of the year. Can I take the metal griddle off and store it inside to prevent rust? Or is it enough to just oil it well for the winter?
Hi Dinah, thanks for checking out our channel and for taking the time to comment. When I posted this video I did not have the blackstone hard cover so I cannot speak to if that would keep mice out. I was using a custom cover. What I have found is, as long as you clean the griddle after cooking on it, and you don't have leftover scraps of food sitting on it mice have not been a problem at all. Regarding preventing rust,,,, Yes 100% you can take the cooking surface off and carry it in for the winter. Inside or out though, if you want to prevent rust you do have to keep a light coat of oil on it so make sure you do that before you store it. Camp chef actually makes a travel bag for the cooking surface on their griddle. Thanks again for watching! N
what is your favorite oil??? and what do you think of avocado oil??
I've never tried avocado oil. I mainly switch between Olive, Vegetable and Canola. They all work just fine! Thanks for watching! - C
The Griddle Guys Avocado oil has a higher smoke point of the other oils. Great for griddle and cast iron cooking.
Hey I liked the videos , just subbed to this channel , will be getting a camp chef 6 burner soon and you guys content will help out alot ....Thanks
That 6 burner looks insane! We are jealous! :-D Let us know how it cooks?
For cooking in the winter, do you move it to the garage? And if so, what do you do for exhaust to cut down on smoke\food smell leaching into everything in the garage?
Good question Jim. We all move our griddles to the garage for the winter. Haven't really had an issue with the smells leaching into stuff to be honest. We do all open the garage door while cooking tho so maybe thats why. If not all the way at least a couple feet up for fresh air. Even tho its still pretty cold being in the garage helps cut the wind factor down. Hopefully this helps a bit
Some videos you got Blackstone fanboys and some videos has chef fanboys. Hard no what is best. But I just purchased a Blackstone yesterday and will be having fun with it later today.
Sweet! congrads on your purchase! The 3 of us have blackstone (currently). 2 of us have camp chef smokers and we are happy with them. Hopefully you will be as well! Thanks for checking out the video and commenting.
@@TheGriddleGuys thanks I did purchase the grill attachment to go with the griddle. I have a old charcoal Weber but I wanted something I user quicker and less mess. So I would use it more often.
I’ve seen that griddle manufactures recommend that the griddle be kept 10’ from a deck railing or a wall? Seems a bit much to me. Another question I have is the Blackstone “rear” grease trap a secure & a no leak set up? Thanks guys.
I would say 10 inches is a safe call. There is a lot of heat that rolls out from under the griddle top. I made a cover that when open it redirects the heat and even with that i still have it about 8-10 inches away from the house. Rear grease trap is ok. Doesn't leak but still a bit undersized. Hopefully this helps.
Great video! I was wondering how the Blackstone compares to the Camp Chef besides price. Thx!
@Tom Horseman did a nice comparison video. Here is the link.. th-cam.com/video/Tzjg7k9TOWI/w-d-xo.html
Check out the blue rhino griddle way better built than the blackstone
two questions how oftern you refuel? say your tanks per bbq season (summer) only and how long to set up if going to a park for say a picnic or the beach ... is it pretty heavy with all the extras (tools) ect you guys do good work thank you and what size should i get for a family of eight thanks
Good morning D. Glad to hear your thinking about picking up a griddle. I'd say with cooking for 8 a couple times a week you would be looking at least 3 to 4 tanks a season. They definitely aren't great as far as efficiency because your always running them for almost twice as long as needed to actually cook ok them. Takes a bit to get up to temp and you definitely want to have them pretty clean before shutting them down. Cooking for 8 definitely puts you into 36" category. I can speak from experience when I say they are not very easily moved. I take mine camping every year. I'd say your looking at roughly an hour on each end if you plan to travel with it. Once your set up and cooking it does make it all seem worth it, but its definitely work to get there. Final note, buy disposable gloves!!!! No matter how clean you think your griddle is, you will inevitably put your hands onto something greasy when moving it. Hopefully this helps-J
@@TheGriddleGuys that was a really great reply J i really wish to thank you, probablly bite the bllet next big sale
When you are cooking steak or chicken on griddle, can you cut the meat on the griddle? Will that damage the griddle surface?
Whats up HK? Thanks for checking out our channel. To answer your question yes you 100% can cut directly on the griddle. It will not damage the cooking surface at all. I (Nate) actually have a knife stuck to a magnet stuck to my griddle leg for just this pupose. It can dull your knife over time since it is steel on steel cutting but,,, we have a knife sharpening video for that. 😀
Got it. Thank you. I just bought the 36" griddle from Walmart yesterday. After seasoning it for the first time, can I cook right away? And is there anything that I shouldn't cook for the first time?
Sweet potato fries, what about shallow frying in a pan on the griddle itself. I am thinking either a flat bottom 1/4 pan from a restaurant supply or even a square metal baking pan. All you need is 350 degrees to fry. Perhaps you have already tried this, if so disregard. Keep up the good work.
I bet that would work for sure. My goal has been to try and not fry them, but then again, the reality is with all the oil I used on the griddle I bet it's probably just as much oil retained on the fries as if I friend them.. Good call Jaime . I got so much " feedback" from the guys on my last attempt that I tabled it . Ill give it another go soon. Thanks again. -J
The Griddle Guys I actually bet you get less oil frying than the way you are doing now. Just temp the oil to 350. And be cautious with flair up or overflow. I am grooving on your show. (And the kid in the back of this is hilarious).
Hi guys! Just subscribed....thinking about getting a griddle but am little concerned with what the wife might think of all the oil being used and the healthy eating aspect of a griddle...... Thoughts?
Dwight, sorry for the delay. Chris asked me to reply to this and my schedule was crazy. Cooking on the griddle can be as healthy or unhealthy as you make it. It's not much different than cooking in a skillet. 2 of us use extra light olive oil, 1 uses a blend but overall if your using olive oil it is a healthier alternative. Key point is .... it's all in how and what you cook...
1. Use olive oil as a healthier alternative to other fats.
2. MUCH of the oil your cooking with stays on the griddle,
3. Foods that do not have a breading rarely absorb oil,
4. You can skimp on the oil, use a pump sprayer with olive oil for an ultra thin coat
5. We find we eat MORE veggies cooking on the griddle due to the fact that there is just so much space to cook on. Whenever we cook it's like hey,,, putting chicken on? Throw some onions peppers and mushrooms on with it! That soft of thing.
It all comes down to adapting your recipes. If your making salmon on the griddle, and put a teaspoon of olive oil down so it doesn't stick,,, is that really any worse than putting oil and vinegar on a salad?
Some healthy foods that are super easy to make a large quantity of on the griddle and require minimal oil.
1. chicken breast
2. Salmon
3. Lean steaks like filet
4. Pork tenderloin
5. Mushrooms onions and peppers.
6. Any type of firm cabbage like bok choy or baby bok choy
7 Summer squash and zuchini.... also asparagus...
You get the idea, Lean protein with lots of crisp, seared veggies using the smallest amount of olive oil you can.
Heck! She may actually find that having a fridge full of healthy, cooked food is preferable to having to fire up the oven every time she wants a piece of chicken :)
Hope this helps! Thanks for watching and commenting :-) -n
Do you notice wind being an issue? I have heard Blackstones can blow out more-so that Camp Chef. I’m in the beginning stages of shopping.
Yep. I was looking at a campchef the other day. They definitely seem to have a better setup to keep that from happening. Have yet to test one tho. The flame doesn't blow out on the blackstone but the wind is able to affect it enough to cause surface temps to drop dramatically.
The Griddle Guys thanks for the reply. I’m kind of leaning towards the camp chef solely to be able to grill on it as well. The biggest drawback (for me) to both is the lack of a hood. Although a few Blackstones do have one now.
I'm trying to figure out which griddle to get. Almost pulled the trigger on the new 36' Blackstone but I have read and watched reviews talking about not being able to level it, the new grease area in the back not working as well etc. For a budget of around $300-$350 which griddle would you recommend. I know the camp chef is a grill as well which is nice. Thoughts?
All three of us have the grease trap in the front of our 36" BS. I know Nate is looking for a new one, as his is the oldest. He s currently evaluating his next purchase. Stay tuned.
The Griddle Guys i look forward to hearing your thoughts! I spent hours evaluating, watching reviews and trying to get an idea of what is best. I caved in the new 36 Blackstone, I figured they must have a reason to have the grease trap in the back, let’s hope haha
This was awesome guys
Thanks Josh!- C
One advantage i like about grilling is closing the lid on windy days..Do windy days make it a little longer to cook?
For sure. Definitely cools your griddle top down a bit. The do have strips of metal you can screw onto the sides to make wind less of an issue. I can't speak to camp chef or anything other than the blackstones we have.
Thnxs for the feedback..just saw those delicious looking tacos you maid ..stay safe.. one more question..still debating on witch model to get besides the collapsible model. Does Blackstone make all weather covers for their grillets
Thanks for the video guys, your converting me lol. Question though, I live in a cold fairly humid environment in Canada. I want to pick up a griddle but worried about rust developing as it would have to be outside. If anyone else has experience that may please please chim in as well, will rust be a problem if properly seasoned?
We live in similar environments, except your cold is really cold. If your using your griddle at least once every couple weeks then it should be ok with a good seasoning. Once you start going 2-4 weeks in between cooks your probably going to run into problems. Just my personal experience. Hopefully this helps
@@TheGriddleGuys that's a big help thanks for your response! Do u guys use a grill cover or keep them in the garage?
Enjoyed the video
It's not the griddle it's the stomach bro ,it happens to all the even when I am not cooking 😂🤣🤣🤣🤣
Kenneth Pollard I tend to agree with that what are you gonna have a strong stomach when you cook on the grill Elle you know what I mean
Kenneth Pollard I love grilling on the barbecue in my smoker hope yogurt green things I have I have a brand new griddle in the back of my car I have not set up yet
My point is I have a friend with a griddle and he cooks everything and plus his green egg his smokers his barbecue grill it’s just another tool that I am going to use soon
My wife died March 26, 2020 who am I have a J Nanticove is the big problem is she’s dead and I have no one to cook for I hope you understand
Yeah I’m seeing it keeps me going is my three dogs
She acquired them over the years with her job where is Schwans frozen food I hope you understand this I had more 400 calls about Vicki when she passed I was overwhelmed
Does the Blackstone griddle let off alot of smoke? We have a screened in back patio and looking to cook out there.
It doesn't smoke really but it does send a lot of steam into the air and the steam is carrying oil from the griddle surface. You can cook in the screened in area but over tile you will likely get a dark spot on the ceiling above where you cook. I cook in a screened in area and the oils do collect over time. For me it's worth it but it's really a personal choice. Hope this helps. N
Do they make hard tops you can use to close to cook vegetables?
GM Tisha! Yes they do now. You can purchase aftermarket griddle covers and some units actually come with then now. For example this one amzn.to/2BOPBne or this one: www.amazon.com/Blackstone-1923-Cabinet-Griddle-Airfryer/dp/B0919D4PTK/ref=sr_1_18?crid=3QT5LA91F38Q5&keywords=blackstone+griddle&qid=1646312462&sprefix=blackstone+griddl%2Caps%2C88&sr=8-18
Thank you guys for the video. I’m new to “griddles” I’m looking to purchase 1, what are your thoughts on the blue rhino?
None of us have cooked on one yet so we cant really speak to that. What I can tell you from playing with one at the local hardware store is that I like the fold up sides that double as a hard cover. Your definitely going to want a cover so not having to buy one separately is nice. Construction feels decent too. Good luck-J
The Griddle Guys thanks for the response hopefully you will do a video on it? Anyway thanks for the awesome content.
Just got the tailgator Blackstone
The body of these griddles is rather flimsy compared to a gas grill. They are held together with tiny rivets that can easily pop making the base rack. If you have to move one, take the griddle surface off first. I have the first model of the Blackstone. I think it's a better design because you can squeegee the grease along the whole front of the griddle whereas in the newer ones you have to push it through a narrow opening. All professional griddles pull the grease toward the front. Blackstone could have made that front channel deeper and wider with a better catch-all on the side. That would have been a better solution. I had a custom-made stainless steel top made that Blackstone copied but with a thinner metal similar to the body. The body does rust easily. I would like to see some stainless steel or aluminum used in the body.
I want to put my 36" griddle under the covered lean-to for an open on three side undercover outdoor kitchen. Tin roof is 9foot high, how would the issue with grease smoke be?
I don't imagine smoke would be much of an issue. I do think over time, you will get grease build up on the tin roof. My set up is similar and there is def a pollen covered layer of grease on the roof above my griddle. Hope this helps Scott. -N