Thx boys, good info. Great way to check where the hot zones are on your griddle is to make sure every burner is set to high then place slices of bread all across the griddle. After a minute or 2 you can flip the bread and see which slices are darker and which are lighter.
OH SMELL YEAH my Brothers!! Great video! I agree medium to medium low is a great range for griddle cooking. You hit it on the head when you said it helps you control your cook, that is such a true statement. If its too hot you are speed cooking and its not going to come out right. Great explanation on all the details you provided! Appreciate you both! Griddle On my Brothers!
Loving the expert, tried and true tips...without having done hundreds of griddles such as yourselves have done, you imparting your knowledge and experience is great for us newbies. Another informational banger gents!!!
Don’t forget to clean your burners also. Sometimes those little holes get clogged up and don’t allow the flame to do it’s job. You might have to take the griddle plate off but it is some handy maintenance to keep your griddle life going.
Brethren! Always appreciate griddle and cooking tips. Just like indoor cooking, outdoor cooking temperatures matter. Looking forward to the next delicious griddle video. Griddle on!
GREAT VIDEO!!!! Seems like where where ever the grease bucket is, ends up being the cool spot. In northern or colder climates or just cold days, I have some Neodymium Magnets that I use to hold some sheet metal pieces ( about 3 x 12 inches) on the side where the wind is coming UNDER the griddle. This keeps the the flame pattern intact and seems to smooth out thw temperature variations. Even on a normal warm cooking day without thw wind. I use my IR Thermometer ALL the time. I like to see between 300 and 350 degrees before I drop and food on the griddle. On my griddle, that's LOW to MEDIUM LOW. Mine is just a 2 burner. Being so small (22 x 24 inches) it reacts SUPER fast to temperature changes and can easily roll on up to 500 degrees if you don't watch it. I think the larger cooking surface also smooths out the temperature variations since there is so much more metal to heat and or cool. One thing you did not mention was cooling the griddle down. I have my squirt bottle handy all the time. If the griddle gets too hot for my tastes, I pull everything to one side and put some water on the empty side to cool it down. Then do the same thing on the other side. As I said, my smaller griddle reacts very fast. So this is a handy advantage. Once I put the water on to cool it I simple use the scraper to remove the excess and clean the griddle at the same time.
Great informative video, and I hope it can help a lot of people to just understand the basic concept of controlling the heat vs knowing the temp. With my 36" Blackstone a lot of times will will set all four burners different and move around food as needed. I love the real estate and flexibility it provides. I would say you are correct that most of the time the knob is at medium to medium low. I can't believe Christmas is in a week already. We have been busy getting ready for my Aunt Linda to come visit, she gets here tomorrow, Sunday the 18th. Been really busy the past few days. I bought a prime rib roast, and a pork rib roast. Looking forward to spending time with the family and eating way to much food, lol! Griddle On!
This is great info! With my Camp Chef the tank side is definitely a bit warmer. The info about 80% of cooks are done on medium-low. That is a nugget of gold!!! Thanks Gents!
Thank you so much fam! It’s crazy how many question and “argue” yet, no matter the brand, most will agree about the zones. Much love fam, GRIDDLE ON!🔥🔥
I just got my blackstone griddle yesterday. I got it all seasoned and made breakfast this morning. Of course i had the heat too high and burnt the bacon. This video was very helpful! Thanks
So I’m looking at different videos about where medium low is on the dials, and lo and behold, it’s the Walt twins. You guys seem to be showing up in my feeds! Must be a sign lol
Great video Guys!! So much useful information for the new owners or seasoned Grillers. Can’t wait to try the recipes in your Amazing Cookbook!! We were so excited when we received it!! Griddle On and you already know New Mexico support as always!!🔥🔥🌶🌶
Hi, Your tutorial was helpful and appreciated! We recently purchased the Pit Boss Ceramic Griddle to replace our grill. I have only cooked three meals so far. The cleanup is fabulous. There's some baked on oil from the first cook and now seams to be lifting off without a deep clean. I need more cooking ideas. Is your book still available on Amazon? When the griddle arrived, the legs were bent bad but I was able to fix everything. I think they need to do a better job when packing! Love this griddle! I look forward to more of your tutorials, thanks! Best, John
Adam said, "...vast wealth of knowledge..."! 😂 Whether it's knowledge, or front-line experience, it's great that you guys love to share. I have found that knowing the hot, medium and cool zones on my griddle has made a world of difference in improving my cooks! And I learned it from YOU! Thanks so much!
Very helpful video, love the content! I had a quick question about the book you guys came out with. I pre-ordered it and you guys had mentioned something extra for those who pre-ordered it. All I received was the book. I was wondering what the something extra was
Where do you put the dial on for grilled cheese? Also where do you place it on that 3 burner griddle top? I just bought that same cooker. Thanks guys love your videos!!!
Okay, you turned the burner knobs off first then the tank. I've always done the tank first so the flame goes out then turn off the knobs so no gas is left in the line. Have I been doing it wrong all these years? Melaney Mattson from SoCal
That’s a great pint, and honestly, this is just how we’ve always done it. I don’t know that either is wrong for sure, just as long as the tank gets closed off for safety. 😁😁
New to Blackstone griddles. We have the small 17” table top 1 burner. We use it for our RV mainly. I want to use it year round. It is cold here in Louisville, KY. Can I use it in my garage with the door down or should I open the garage door? I am thinking it is like my propane stove in my RV, I can leave the door down is that corr3ct?
Hey fam! Great question! We’ve never used one, but others swear by using them - it could act as both a safety “peace of mind” (as if the levels go down quickly you’d know you have a leak - plus it can help ensure you don’t run out, as you’ll always know the levels. Hope this helps some fam!🔥🔥
On the Pit Boss Ultimate Griddle 4 burner, can you cook with only one or two burners on high or medium, or do you have use all the burners? On some griddles it seems you have to always turn on all the burners.
Why are you not using an infrared thermometer. That will give you the exact temp at each setting in every area on the griddle. That will also have a number. Position on the dial is different on each griddle. The temp is the same always. The only variable is the altitude which changes the cook time. Your rational was understandable, but I ame more comfortable knowing the exact tem,
Thank you as always - we always appreciate your feedback, but we addressed the exact issue you are talking about. Do you know the exact temps of the stove top? Also, we have found, unfortunately - every griddle cooks differently and thermometers are really tough to calibrate accurately - that said, we had recommendations for infrared thermometers only to have them not give accurate temps. It really does become a “feel” for the cook over time. For this reason - coupled with advice we got from Todd Toven, it’s about where the dial (knob) is set, and cook, adjust as needed. Cheers!🤙🤙
Wow im so glad your expertise showed me high and low…… chat gpt here i come. Temperature is the only thing that can be consistent. Where the dial is is so varies.
Chat GPT Certainly! Here’s a breakdown of ideal cooking temperatures for different types of food on a carbon steel griddle: ### 1. **Low Heat (250-300°F / 120-150°C)** - **Eggs**: Cook slowly for a tender, creamy texture. - **Pancakes and Crepes**: Low heat helps prevent burning and allows even cooking. - **Vegetables (delicate)**: For softer vegetables like onions, mushrooms, and tomatoes, use low heat to avoid over-browning. ### 2. **Medium Heat (300-375°F / 150-190°C)** - **Bacon**: Allows fat to render properly and creates crispy texture without burning. - **Fish**: Cooks gently without drying out; ideal for fillets. - **Grilled Cheese Sandwiches**: Melts the cheese while creating a golden-brown crust. - **Vegetables (sturdier types)**: For heartier vegetables like bell peppers and asparagus, medium heat ensures they cook through without charring. ### 3. **Medium-High Heat (375-450°F / 190-230°C)** - **Chicken**: Searing boneless chicken breasts, thighs, or tenderloins works well at this temperature. - **Burgers**: Creates a good crust while keeping the interior juicy. - **Fajitas or Stir-Fry**: Cooks quickly while maintaining a bit of crunch and avoiding excess moisture. - **Potatoes**: For crispy outsides and soft insides, medium-high heat works well for hash browns and home fries. ### 4. **High Heat (450°F+ / 230°C+)** - **Steaks**: Perfect for searing to lock in juices and create a crispy crust on the outside. - **Shrimp and Shellfish**: Quick high-heat cooking keeps seafood tender while adding a nice sear. - **Searing or Blackening**: When a quick, intense sear is needed for meats or vegetables, this temperature is ideal for locking in flavor without overcooking. ### Tips for Using a Carbon Steel Griddle - **Preheat Properly**: Give the griddle time to heat evenly, usually 5-10 minutes, depending on thickness and desired temperature. - **Monitor Oil Smoke Point**: Use oils with high smoke points (like avocado or vegetable oil) for high-heat cooking to avoid burning. - **Season Regularly**: Carbon steel develops a non-stick layer over time with regular seasoning, which helps with even cooking and easy cleaning.
Nah - there’s more to it, and for sure you learn as you go. We’ve cooked on dozens of griddles and they all cook differently, have different hot and cold spots. Question - when cooking on the stovetop, do you know for sure the exact temperature? We consider this the same. The oven requires exact temperatures for long-period cooks to reach an internal temperature. That said, what was the intent of your comment? If you were just going to use Chat GPT, why bother? We’ve done thousands of cooks relying on low-to-high settings, and watched others who struggle in varying outdoor conditions to maintain “consistent” temps as you suggest. Cheers.
Thx boys, good info. Great way to check where the hot zones are on your griddle is to make sure every burner is set to high then place slices of bread all across the griddle. After a minute or 2 you can flip the bread and see which slices are darker and which are lighter.
OH SMELL YEAH my Brothers!! Great video! I agree medium to medium low is a great range for griddle cooking. You hit it on the head when you said it helps you control your cook, that is such a true statement. If its too hot you are speed cooking and its not going to come out right. Great explanation on all the details you provided! Appreciate you both! Griddle On my Brothers!
Great video and excellent topic!
You are incredible brother, thank you!🔥🔥
Great tips and points, temp means so much depending on what food you are cooking!! Enjoyed it!
Thank you so much brother! We’re sure you get the same question a lot! 🔥🔥
Loving the expert, tried and true tips...without having done hundreds of griddles such as yourselves have done, you imparting your knowledge and experience is great for us newbies. Another informational banger gents!!!
Don’t forget to clean your burners also. Sometimes those little holes get clogged up and don’t allow the flame to do it’s job. You might have to take the griddle plate off but it is some handy maintenance to keep your griddle life going.
Brethren! Always appreciate griddle and cooking tips. Just like indoor cooking, outdoor cooking temperatures matter. Looking forward to the next delicious griddle video. Griddle on!
This was a great video. I’m a newbie to this so I appreciate you explaining it so easily.
GREAT VIDEO!!!!
Seems like where where ever the grease bucket is, ends up being the cool spot.
In northern or colder climates or just cold days, I have some Neodymium Magnets that I use to hold some sheet metal pieces ( about 3 x 12 inches) on the side where the wind is coming UNDER the griddle. This keeps the the flame pattern intact and seems to smooth out thw temperature variations. Even on a normal warm cooking day without thw wind.
I use my IR Thermometer ALL the time. I like to see between 300 and 350 degrees before I drop and food on the griddle. On my griddle, that's LOW to MEDIUM LOW.
Mine is just a 2 burner. Being so small (22 x 24 inches) it reacts SUPER fast to temperature changes and can easily roll on up to 500 degrees if you don't watch it. I think the larger cooking surface also smooths out the temperature variations since there is so much more metal to heat and or cool.
One thing you did not mention was cooling the griddle down. I have my squirt bottle handy all the time. If the griddle gets too hot for my tastes, I pull everything to one side and put some water on the empty side to cool it down. Then do the same thing on the other side. As I said, my smaller griddle reacts very fast. So this is a handy advantage. Once I put the water on to cool it I simple use the scraper to remove the excess and clean the griddle at the same time.
Great informative video, and I hope it can help a lot of people to just understand the basic concept of controlling the heat vs knowing the temp. With my 36" Blackstone a lot of times will will set all four burners different and move around food as needed. I love the real estate and flexibility it provides. I would say you are correct that most of the time the knob is at medium to medium low. I can't believe Christmas is in a week already. We have been busy getting ready for my Aunt Linda to come visit, she gets here tomorrow, Sunday the 18th. Been really busy the past few days. I bought a prime rib roast, and a pork rib roast. Looking forward to spending time with the family and eating way to much food, lol! Griddle On!
This is great info! With my Camp Chef the tank side is definitely a bit warmer. The info about 80% of cooks are done on medium-low. That is a nugget of gold!!! Thanks Gents!
Thank you so much fam! It’s crazy how many question and “argue” yet, no matter the brand, most will agree about the zones. Much love fam, GRIDDLE ON!🔥🔥
I just got my blackstone griddle yesterday. I got it all seasoned and made breakfast this morning. Of course i had the heat too high and burnt the bacon. This video was very helpful! Thanks
Great one again friends!!!
You guys are great, Merry Christmas
Thank you so much Jon! Merry Christmas to you too, brother!!!😁❤️🤙
Good info guys! Popping in to say Merry Christmas to you both! Griddle on my brothers!
So I’m looking at different videos about where medium low is on the dials, and lo and behold, it’s the Walt twins. You guys seem to be showing up in my feeds! Must be a sign lol
Haha!! We love it!! Thank you so much for finding us! Let us know if you ever have any questions! Take care and GRIDDLE ON!🔥🔥
Great video Guys!! So much useful information for the new owners or seasoned Grillers.
Can’t wait to try the recipes in your Amazing Cookbook!! We were so excited when we received it!! Griddle On and you already know New Mexico support as always!!🔥🔥🌶🌶
Thank you for the tips Merry Christmas
Thank you so much for watching fam!!💙💙. Merry Christmas!!
Just bought the book lads - Happy Xmas & New Year to you and your families ! From your UK 🇬🇧 Grillers
I always start with low settings. Adding heat is faster than lowering heat. I get more control this way.
Yes! It’s easier to bring it up, than to cook it off! Thank you so much for watching! Griddle on!!!😁❤️🤙
Good info, thanks, guys!
With a 4 burner griddle, we pretty much always cook on medium-low. On a 2 burner griddle, it is usually medium-high.
You guys cookbook is awesome Merry Christmas and Happy New Year
Hi, Your tutorial was helpful and appreciated! We recently purchased the Pit Boss Ceramic Griddle to replace our grill. I have only cooked three meals so far. The cleanup is fabulous. There's some baked on oil from the first cook and now seams to be lifting off without a deep clean. I need more cooking ideas. Is your book still available on Amazon? When the griddle arrived, the legs were bent bad but I was able to fix everything. I think they need to do a better job when packing! Love this griddle! I look forward to more of your tutorials, thanks! Best, John
Adam said, "...vast wealth of knowledge..."! 😂 Whether it's knowledge, or front-line experience, it's great that you guys love to share. I have found that knowing the hot, medium and cool zones on my griddle has made a world of difference in improving my cooks! And I learned it from YOU! Thanks so much!
Thanks for the info!
Very helpful video, love the content! I had a quick question about the book you guys came out with. I pre-ordered it and you guys had mentioned something extra for those who pre-ordered it. All I received was the book. I was wondering what the something extra was
Where do you put the dial on for grilled cheese? Also where do you place it on that 3 burner griddle top? I just bought that same cooker. Thanks guys love your videos!!!
Awesome video!!
Thank you so much fam!!🔥🔥
Great instructional video!
Okay, you turned the burner knobs off first then the tank. I've always done the tank first so the flame goes out then turn off the knobs so no gas is left in the line. Have I been doing it wrong all these years? Melaney Mattson from SoCal
That’s a great pint, and honestly, this is just how we’ve always done it. I don’t know that either is wrong for sure, just as long as the tank gets closed off for safety. 😁😁
New to Blackstone griddles. We have the small 17” table top 1 burner. We use it for our RV mainly. I want to use it year round. It is cold here in Louisville, KY. Can I use it in my garage with the door down or should I open the garage door? I am thinking it is like my propane stove in my RV, I can leave the door down is that corr3ct?
Where did y’all get the wooden bench scraper from the breakfast smash burger video?
Thank you so much for watching fam! Our nephew made this - it’s a prototype, something we’re considering making!🔥🔥
I saw you turn all 3 burners on before you hit the ignition button. Can I do the same thing on my Blackstone 36”?
Yes you can.
Have you ever tried cooking a rib roast on the Pit Boss griddle?
Haha! That is So crazy, Brett and I were just talking about this about an hour ago! We haven’t…. Yet!😉😉🔥🔥
@@waltwins well I cannot wait to see if you try this!! Love the cookbook!
Walt twins do you suggest using a propane gauge or a monitor like mopeka wireless on your propane tank
Hey fam! Great question! We’ve never used one, but others swear by using them - it could act as both a safety “peace of mind” (as if the levels go down quickly you’d know you have a leak - plus it can help ensure you don’t run out, as you’ll always know the levels. Hope this helps some fam!🔥🔥
What do you think of the camp chef griddle thanks
Thank you so much for watching! We’ve never used one, but have mane we respect who have and really enjoy them. Hope this helps a bit fam!🔥🔥
On the Pit Boss Ultimate Griddle 4 burner, can you cook with only one or two burners on high or medium, or do you have use all the burners? On some griddles it seems you have to always turn on all the burners.
do you ever use avocado oil or any oils or very seldom?
Thank you so much for watching! At this point on the ceramic top, we seldom use oil. We have used avocado oil though!🤙🤙
Have you found 2 burner griddles to be more consistent of cook compared to 3 and 4 burner griddles?
Why are you not using an infrared thermometer. That will give you the exact temp at each setting in every area on the griddle. That will also have a number. Position on the dial is different on each griddle. The temp is the same always. The only variable is the altitude which changes the cook time. Your rational was understandable, but I ame more comfortable knowing the exact tem,
Thank you as always - we always appreciate your feedback, but we addressed the exact issue you are talking about. Do you know the exact temps of the stove top? Also, we have found, unfortunately - every griddle cooks differently and thermometers are really tough to calibrate accurately - that said, we had recommendations for infrared thermometers only to have them not give accurate temps. It really does become a “feel” for the cook over time. For this reason - coupled with advice we got from Todd Toven, it’s about where the dial (knob) is set, and cook, adjust as needed. Cheers!🤙🤙
My griddle, even in low, goes up to 400. Should I call PB customer service? or there is any way to adjust the flow gas?
Cheers
7:28 320
Thank you for watching!
Wow im so glad your expertise showed me high and low…… chat gpt here i come. Temperature is the only thing that can be consistent. Where the dial is is so varies.
Chat GPT
Certainly! Here’s a breakdown of ideal cooking temperatures for different types of food on a carbon steel griddle:
### 1. **Low Heat (250-300°F / 120-150°C)**
- **Eggs**: Cook slowly for a tender, creamy texture.
- **Pancakes and Crepes**: Low heat helps prevent burning and allows even cooking.
- **Vegetables (delicate)**: For softer vegetables like onions, mushrooms, and tomatoes, use low heat to avoid over-browning.
### 2. **Medium Heat (300-375°F / 150-190°C)**
- **Bacon**: Allows fat to render properly and creates crispy texture without burning.
- **Fish**: Cooks gently without drying out; ideal for fillets.
- **Grilled Cheese Sandwiches**: Melts the cheese while creating a golden-brown crust.
- **Vegetables (sturdier types)**: For heartier vegetables like bell peppers and asparagus, medium heat ensures they cook through without charring.
### 3. **Medium-High Heat (375-450°F / 190-230°C)**
- **Chicken**: Searing boneless chicken breasts, thighs, or tenderloins works well at this temperature.
- **Burgers**: Creates a good crust while keeping the interior juicy.
- **Fajitas or Stir-Fry**: Cooks quickly while maintaining a bit of crunch and avoiding excess moisture.
- **Potatoes**: For crispy outsides and soft insides, medium-high heat works well for hash browns and home fries.
### 4. **High Heat (450°F+ / 230°C+)**
- **Steaks**: Perfect for searing to lock in juices and create a crispy crust on the outside.
- **Shrimp and Shellfish**: Quick high-heat cooking keeps seafood tender while adding a nice sear.
- **Searing or Blackening**: When a quick, intense sear is needed for meats or vegetables, this temperature is ideal for locking in flavor without overcooking.
### Tips for Using a Carbon Steel Griddle
- **Preheat Properly**: Give the griddle time to heat evenly, usually 5-10 minutes, depending on thickness and desired temperature.
- **Monitor Oil Smoke Point**: Use oils with high smoke points (like avocado or vegetable oil) for high-heat cooking to avoid burning.
- **Season Regularly**: Carbon steel develops a non-stick layer over time with regular seasoning, which helps with even cooking and easy cleaning.
Nah - there’s more to it, and for sure you learn as you go. We’ve cooked on dozens of griddles and they all cook differently, have different hot and cold spots. Question - when cooking on the stovetop, do you know for sure the exact temperature? We consider this the same. The oven requires exact temperatures for long-period cooks to reach an internal temperature. That said, what was the intent of your comment? If you were just going to use Chat GPT, why bother?
We’ve done thousands of cooks relying on low-to-high settings, and watched others who struggle in varying outdoor conditions to maintain “consistent” temps as you suggest. Cheers.
Zero useful info when you suggest that you will talk about what temps to use. Title better.