The easiest way to find the griddle’s hotspots is to use sliced bread. Put a layer on the entire flattop and check the bread for browning. You can map out the entire griddle.
I have said it before but I’m goin to say it again I love this channel fun and informative. Keep up the good work Neal and Amy, you guys are amazing together. We need another show with the microwave queen in front of the griddle again. Thanks again for all the hard work guys!!
Now l know why my griddle top was still kinda gray on the edges when I seasoned it. I taught that I hadn't seasoned it the right way. Its just a colder zone. Your breakfast tray looks so delicious. Best way to start the day. Thanks again Neal for the wonderful video.
Robert...thats exactly why I cringe when I see comments to peoples questions on the griddle group......sometimes its not our fault...its not this or that..its literally the heat zones on the griddle...
Great video. I did use Grapeseed oil for my first seasoning as well as the onion thing and I must say for a first time griddle owner I am thoroughly impressed with the results I got. I’ve had zero sticking of food and I know eggs are a good test to that. Thanks for all the info you put out there it has helped me tremendously.
This was great Neil and Amy, awesome job with the new Blackstone Griddle and instructions on how to get use to it and controlling the heat. Stay safe and keep up the great videos , especially on the Blackstone Griddles. Fred.
Griddle manufacturers should offer a link to your instructional videos! From tools to seasoning to finding the right cooking areas with different temperatures!
Just bought my first Blackstone - 36" with the Omnivore griddle. I seasoned it with avocado oil 5 coats. Just about the whole griddle turned golden brown - very evenly seasoned. The temperature also seems to be very consistent over the whole top.
Good video Guys ! Its getting close to the time of year when I can use my blackstone , gonna be 59 degrees today ( Sunday ) watching your video's makes me want to enclose my griddle in a outdoor room....thank you for another good one, FRANK FROM MONTANA.......
We ordered the Adventure ready Blackstone 22" griddle as a gift to us from our kids for Christmas. It's been sitting in our Garage just waiting for a nice day to season it.....well I got it done a week ago, and we did our first grilling this past weekend while we were at a campground. My wife TOTALLY loved the breakfasts I made, and the smash burgers.....WOW, so good. Still a few more things to figure out......but it's the grill for us. I subscribed, and will be watching a few more of your videos to get a few more tips. THANKS
Hey thats awesome.....welcome to the family and reach out if we can help. Dont know if you need this or not but I do have a website with recipes available... theflattopking.com/
I just want you to know that I really appreciate all the hard work you put into your videos. They are always great and informative. Hope you guys have a wonderful day!
I just cooked breakfast on my blackstone this morning! Did kodiak pancakes, egg whites, turkey bacon, hash browns, turkey sausage, and some toast. Breakfast on the griddle just tastes way better lol
For seasoning I swapped to grape seed oil on all my cast iron a few years ago. I have great luck with it. I've used it on my griddle as well but it's seasoned to point now anything is good. I like grape seed because high temp, neutral flavor, not that expensive.
Hey Neil, I have 2, 36 inch Blackstone griddle‘s and I have had them for about four years. When I researched seasoning the griddle on my first one my research took me in the direction of the flax cooking oil and I used the Carrington organic flax Cooking oil when I seasoned both my griddle’s, and I have never had a seconds trouble with my seasoning or with sticking. I have since bought several pieces of cast-iron and I have also used the flax cooking oil to season them and they too are well seasoned. I have never seen other oils used in person only on TH-cam and videos so I don’t have anything to compare mine to, but I know that I’ve never had any problems, so I always recommend that people use flax oil. I bought my son a 22 inch a year and a half ago and I bought him the same oil to season his with and his looks perfect as well.
Good tips all around, even if you cook on a stove top with pans, there are hot spots on those smaller surfaces. Cooking on a flat top is a skill, even restaurant flat tops have learning curves. You use the hot/cool spots to your advantage.
It seems no matter what store bought cooking items you buy whether it be deep fryers, grills, smokers, or griddles, there is always a learning curve. You will have hot and cold spots as well as different times to get to the desired temps. I custom built my big smokers and I can get 6 whole hogs in them at a time. So controlling temperature is an absolute must. I have tuning plates in them to dial in my temps. On my griddles I use sandwich bread to check for hot / cold spots. Know how your tools cook and it’s a good idea to keep a cooking log. Especially if you’re running a BBQ pit. You will find it invaluable!
great comment...I think the hot and cold spots at this point should be dialed way down...like I said in the video...other companies are doing it...both Weber and Traeger have launched this year and the best edge to edge coverage...are they perfect...no but extremely close in temps...My previous blackstone had the same problem which is why I was so excited to get the new model that advertises even temps... With these griddles on low...it should not be reaching 450....that aint low..
Thank you thank you I knew you would come out with your own seasoning ordered one of each just this morning, Forgot the hat though, Can't wait to get it and try it
I have a Blackstone with the same lid and the left is definitely hotter than the right side. You learn to deal with it and cook around it, but I wouldn’t rush out to buy another Blackstone.
Hey thanks for the info...amazing how much hate I get when I give an honest opinion based on facts...then other people like yourself comment the same thing to give credit to my results...I appreciate that...
Great video. In your opinion is the new omnivore griddle a better choice than the original griddle. Getting ready to purchase one but trying to decide on the new top or old.
Have you considered closing the valve on your propane tank down some to lower the output? That way your "low" would be a smaller flame and you could dial it up to high if you need more heat. Just a thought to try to resolve the high heat on "low."
I have not...Few things...I literally just sat down after filming a Pros and Cons between Blackstone Weber and Traeger. This was definitely a topic. 1. after looking at other peoples griddle, its showing the same signs. 2. I have been contacted numerous times now since video was released that are having the same problems.. 3. Hopefully you will watch the video...the bread was burnt in the middle and now where cooked on the outsides....it follows my previous blackstone pattern...If I have to turn on low Because of the higher heat image what it would do to the low low heat
I’m brand new to griddling and just purchased the new omnivore black stone. I found a product called Swirl, a buttery tasting cooking product and wondered if you have used it before. I’ve got family coming Labor Day weekend and this will be my inauguration of the griddle. I’ve been aware of you saying to learn your cooking zones and I’m going to do some cooking this week to help me. Any other recommendation for me? Love your teaching videos!
Great video! Thanks for the informative review! I saw that a 36in blackstone with hood is on sale at costco right now for 399. Wondering if I should go with that one or try to get the lowes culinary with omnivore. I'm trying to filter through marketing BS and truth. It definitely looks like wide swings in temps here, but I'm not sure how it compares to the standard grill. Also, is the upgraded hood worth it? If I could steal the hood from this one, I'd probably go with costco... I just don't know! Help!
@@TheFlatTopKing Thank you. :) I didn't have that specific one in the comparison for me. Just out of my price range. I'm comparing the standard style 36 with hood. This really helps iron out between omnivore or regular griddle. This is my first griddle, so I'm excited to join the community. But I still want to start with a good one that will allow me to grow into it.
Great tips on learning the hot spots on your griddle Neal! Plus how to adjust what your cooking in the different zones. The big breakfast looks so dang good! I like my bacon a little less crispy. To quote Ry from Cooking with Ry, “acceptable floppy state” for bacon. I’ve got some rub and hat on order! Cheers brother!
What temp is best for hashbrowns n pancakes!!.. I've learned hotlinks n brawts usually do better for me at a lower 325-350.. I'm still on my journey of learning. GR8 vid keep em coming
Another good video. I am surprised at the uneven hearing on this griddle though, but you’ve done a good job of working the zones. I can cook most anything on my Blackstone, but hash brown are still me weak link, so I’ll just keep at it using your tips. Thanks again for the video.
Love the videos! Suggestion for future video: fried cheese on the flat top- like they make at Brazilian steakhouses… a little crispness and drizzled with some honey?
Excellent breakfast Neal! The Blackstone is doing a great job so far , if only the cooking zones were better. Is it possible that he reinforced bottom could be dividing the heat up ?. Still liking the new machine. Cheers till the next one 🍻
yeah thats way above my paygrade...I think its just the same 4 tube burners....they did not change....therefore the results have not changed...just my opinion
Neal, from my own past griddle experience, those built in welded wind guards can be a huge problem if you can`t turn the gas/heat down low enough (thanks to blackstones unwillingness to fix these kinds of issues) I have custom tunable wind guards on my blackstone 36" griddle. I can fine tune the heat range on the top very well. This latest blackstone griddle you have here, with the built in welded wind guards, you will never be able to tune it, so you are stuck with what they welded up under the plate, which is a cop out way of doing it like they did. Blackstone is still using the same burner rails that they have been using for years. Such a shame they don`t want to put some better burner rails and better technology and time into their griddles, yet they want people to pay $600 for this latest griddle for such weak upgrades without actually addressing previous issues that still continue to plague these griddles.
Buddy you hit the nail on the head...especially when other companies are coming out with their A game...people cuss Traeger for a 900 dollar griddle...yeah its too expensive...but ya know...its built solid...has a huge frame..and really good heat...
Great videos! What are your thoughts on the new 30" Culinary with the 2 H-Burners. Do you think the heat uniformity would be better or worse? Also any concerns with the less BTU's on Omnivore plate and the griddle getting hot enough?
Well I dont have that one...so I try to only give options based on what I have actually touched...As of today there is no concerns about the less btus...
i wonder is there a possibility the venture valves on the outer burners aren't set correctly? If they didn't tighten down the locking screws before shipping they can open/close with the vibrations during transport. Have a look and see if all the valves are at the same degree of openness as it can greatly change the heat output of the burners. Just an idea, as i just purchased a new gas bbq and had massive heat differences with burners 1 and 3 while burners 2 and 4 where spot on for what i would expect. The issue was just the valves where not correct, one giving orange flame due to full open and the other starved because it was too closed. Great videos!
Thanks for the information...after receiving many comments about this issue it seems like a large majority are having the same problem...with that the temps are following the same lead as my previous model...if you look close to people that are using it you can tell the bald spots...
Great channel and definitely what I’ve been looking for. You explain things great as well. I have a question, what is the brand for the pancake mix? And is there a method to make them big like that unlike the regular flat ones?
Hey I appreciate that...over the many many times we have made them on the channel, We have not noticed any difference in the final results. Typically, Pioneer, Bisquick, and Krusteez all have done well.. Here is the video that shows this exactly th-cam.com/video/OPGOoxkwVmw/w-d-xo.html
I sold my 28 inch I bought on Memorial Day and got a new 36 that has the same Omnivore griddle top. It definitely does not get as hot as the original 36 inch because I had trouble getting it to season most of the griddle.
I found the same thing...glad you commented this..funny how when things dont go as great as you think its all your fault...So many comments on how its me not the griddle..the griddle was not placed back on correctly etc..hahahah more and more people are coming out and mentioning this...thank you
Nice job. Now I want pancakes and bacon! and eggs ... and sausage! I'm still not sure about those built-in wind guards. I think my Blackstone's hot zones are bigger with my external wind guards. I got quite frustrated with so much of the surface being cooler before I got the wind guards, and I think I have a larger cooking area now and that I have more control over temp zones. But hey, what do I know? I've only cooked on mine for a couple of months! I gotta fix that. 🤨 Thanks for the tips and tricks, and I'm looking forward to the cheesesteak!
I’m looking to buy a griddle next month. If Blackstone’s claiming this new grill top has better and more even heat distribution. And it really is better than the Pro and other models. I don’t even want to look at older ones. Not even sure about this one. 425 on low is crazy.
Neal... I wonder if it might be possible to adjust the air/gas mixture under the griddle. It has been over three years since I put my Blackstone together, but seems to me there is a round portion of each burner that can be adjusted where air is allowed into each burner element.. That might be one way to get a more consistent temp on the low setting.
I used grapeseed oil on my blackstone to season it. My after cook coat is usually avacado oil. But I go back to the grapeseed oil when it looks like I need to reseason it a bit. It seems to work really well. I had got a new cast iron pan again a year ago and was sold on using flax seed and I didn't like how it worked out. So when I got my blackstone I searched for options and grapeseed was coming up as a popular choice online, so far no complaints. Well maybe the cost, its a kind of pricey oil though cheaper than flax.
Fantastic video again Neil, i just wish blackstone would communicate with the UK, still waiting for them to come into stock over here, but there just not delivering, I’m sure there not that bothered about launching them here, shame really. But anyway great brekkie my friend 👍🏻👍🏻👍🏻🏴😎
Been watching your videos, trying to pick out a griddle. I’ve came to the conclusion of this so far: Blackstone - cheaper, worse build quality but dynamic. While it doesn’t have even heat, it can have an advantage for hot and cool zone cooking. Campchef - little better build quality, little better even cooking, less “dynamic” Traeger - just better quality, but pricey! Have you gotten to look at a halo elite yet? I’m really intrigued by it. I love pellet smokers and have a recteq, build quality is amazing and I hear that halo is just as good. Just don’t know if I want to drop $1000 on a griddle, or save money and choose between the blackstone or campchef. Leaning toward campchef just because I feel the quality is just a bit better. Thanks for all you do, veteran myself. Glad you have integrity!
Great video as always. I like the design of this griddle, but don’t like the sizable temperature variations. I don’t love my Flatrock due to some quality issues, but it does cook largely evenly across the griddle top. The lid design is my favorite on this griddle. Good luck on making it 18 years in a row! 😂
@@TheFlatTopKing On the Traeger I had one of the lid mounting studs on the griddle base shear off (right side, closest to the front). I had to drill and tap the stainless hinge boss for a bolt/washer to fix it, because it’s not a serviceable part (tack welded). The 9v battery box won’t stay in the power box. The left side pop and lock rails are not fabricated correctly. The lid issue was the worst problem which happened one week after I got it. I did hand sand the griddle with 400 and then 600 grit sandpaper. Made a world of difference reducing lint and paper towel remnants. Issues aside, it cooks great. Like you, I wish it went a tad bit lower with all burners on low, but it’s workable. I need to reach out to Traeger to see what they can do to help. Was just hoping for a bit better initial experience for the price. I bought a couple stainless griddle gates for the handle holes and I fabricated a stainless plug for the grease hole when I’m doing things like fried rice. No more waste. Haha
On my Pit Boss 5 Burner Ultimate, all 5 burners on as low as they'll go, it's pretty even left to right, but as far as front to back goes the middle section is hotter than the back 6 inches or so, and the front 6 inches basically doesn't cook at all. If I leave it sitting there, the hotspot will be about 450, at least, probably higher if I didn't start cooking to lower it. Breakfast is mostly what I do on it, and it fries bacon like a champ, evenly left to right. Then I collect the bacon grease to put in a jar and turn off the middle 3 burners to get it lower for scrambling eggs. Grapeseed oil IS the best single oil for seasoning. When I'm seasoning cast iron and carbon steel skillets, I use Buzzy Wax, which is a blend of grapeseed and a bunch of other oils depending on what variety you get, as I find it a lot easier to apply without putting too much etc., but a seasoning paste would probably be more of a pain to apply on a griddle.
Seems like, one of my observations of hot - cool zones on a grill or griddle is, very 9ften (if there is a consistently hot or cool zone) if follow by the placement of the burner nearest- or furthest- the propane tank. The surface will always be hottest directly above the burner radiating laterally lower. Obviously, since the cooking surface isn't transparent to see the burner, it does look like it's directly aligned with the control knob. I also imagine the cooler area around the outside edge of the griddle occurs because there's no flame directly beneath. If you look at the lit burners from the side, where the flames aren't (nearest an edge) is a cooler spot on the outside directly above. The flames don't cover front to back. On the Traeger, the cast iron cooking surface makes up for these kinds of shortcoming because 9f the dense thermal weight that heats and cools fairly evenly. The Blackstone alloy is engineered to get hot and pass heat laterally left to right not front to back.
Great video Neil! Quick question for you. Have you checked out the Loco Griddle at all? I am very interested as it has the smart burner technology much like a Traeger where you can digitally select knob temperatures. I believe Home Depot sells them now. Very curious for your thoughts on it!
Well I was extremely interested...after doing research myself..it just does not seem to hold true on temps...like a griddle it bleeds over and the number might say 350 but it way over shoots...now I have not personally messed with it...just feedback I have gathered..I would love too..I aslo have been very aware of the new HALO.....
Great video! I was curious about how it would perform and the new surface. I’m obsessive when I strip mine and re season and usually put around 8 coats. I’ll try that grape seed oil for sure👍🏻
I understand...just giving the information out there so people have a true understanding and then let them make up their mind..to be honest I absolutely love mine...its huge...strong...and even heats...
Great channel and forgive my ignorance, but what does “Omnivore griddle” mean? I went out and bought a 30 inch Blackstone with this griddle, and I guess I should have researched more . Is it different than a normal Blackstone griddle?
Well its supposed to be the newest technology in their griddle top...This was an exclusive at lowes...not sure if I by all the hype...my other Blackstone worked just as good
I really appreciate your videos and they've inspired me to pull the trigger on a purchase. Knowing what you know now, would you pick the omnivore version or stick to the original for a first time purchase? I have to admit, the lid situation calls to me, but cooking is what matters the most.
@@TheFlatTopKing I gotta admit, I'm not sure I followed your response :) A different version 100? Either way, I ended up grabbing the Model # 2177 from WalMart. Dented box got me 25% off. We'll see how it goes. Keep up the Lord's work.
@@tollwutig ahahha I said why would the the hood matter to you on this model...other models have it...i film videos to taking it off easy is a plus for me but most people do not take off...this hood is easy to take off. Secondly...in my opinion I would recommend other models 100 percent of the time
@@TheFlatTopKing gotcha. i liked the idea of the attached lid for convenience. not that big of a deal, of course. i learned some things about it later on that steered me away from that particular model anyway. keep the videos coming. thanks again.
Is there somewhere I can buy your seasonings when I'm in Tennessee? I bought the Smash That yesterday and the shipping was almost as much as the purchase. I live in Arizona but often work in TN. Thanks for another great video!
Not at the moment..when ordering 2 its the same shipping...we based the shipping on post office prices...from UPS...Fed Ex...and USPS...nothing we can do about the price...I hate it but its the cost out of our control...our Ultimate goal will be in grocery stores nationwide for sure
You are So on target telling all to learn the griddle temps and where they are as you place various foods on to cook. It directly affects timing on the griddle and definitely the results of good food or overcooked even the oils or butters you use. Your breakfast griddlin is the best combinations out there, even the dust bacon, eggs or omelets. The pancake muffin secret is absolutely the best out there.
I have mentioned this many times....not being mean..just trying to sum this up...Traeger cooks even, has a true low and great high end temp...I was not a fan of the new model...what it describes is not what I experienced....not even heating, hot and cold spots still, never felt like the new griddle surface was better...still same ol problems etc...
Hard to tell from video, but it looks like the rear of griddle sits pretty far off from the burners. Almost looks like it extends off the back. I could be wrong, might just be the angle. But if so could the rear of the cooking surface be an intentional cool spot, keeping the hot spot closer to you?
Well I didnt think so...it does have the same front and back cool zones....Maybe I am wrong again but the whole new omnivore griddle technology is about even heating...
Addressing that heat discrepancy-were you able to fix the uneven sitting of your top on the base? I have the culinary model as well, and the same thing happened to me. I just didn’t have the griddle top aligned to the holes in the base properly. My two outer zones are pretty much identical in heat.
@@TheFlatTopKing that’s a big bummer. My edges are consistent in heat with each other, but they’re only about 2/3s the max heat of the middle two. Thinking I should have used a lower smoke point oil for seasoning because of the edges at this point.
You mentioned the Omnivore griddle replacement; could you weld angle iron to the bottom of the griddle and have it work very similar for even heat disbursement?
That I have no idea..when questions like this are asked I have 2 questions...Even if you can a large majority of people can not.. 2. Why would you want to go that far with something you have already paid $600 for. If I was a Normal customer I would have just returned or sold aftermarket and got something different that meets what I am looking for... I would love to have the ability to things like welding...Heck I would love to build my own griddle..ahaahaha
Do you see any problems with using the nylon cooking tools on this surface? I get headaches from metal on metal so I currently have the pit boss for the ceramic surface.. but would love to try out the Blackstone
while I dont see a problem...i dont think its the choice to make...BUT....thats up to you...alot of cleaning goes into rolled steel....with using metal tools...nylon or silicone just will not cut if enough
Would it be possible to put a deflector of some sorts over the middle two burners to get a lower "low" temp and more even temp across the top? Feel like >400°F is way too much for the majority of bfast foods.
You are correct...that hot is to high for low...which is why I have always preached to cook on low...might as well..its going to get hot... as for mods....I personally dont believe in them...buy the unit and cook with it...you spent 600 dollars...it better work..why spend more...If I was a normal customer and I didnt like it I would find another brand...or just keep it and work with what I have...
Perhaps I missed it (likely) but how is the Omnivore top different from my other Blackstone? Looks like the same technology that Blackstone is known for.
@@TheFlatTopKing Thanks for your service Neal. My stepson was DC and then Hull Tech, the same as his Mother when she was Navy and then went Army, my ex-wife. We're still great friends. He also earned his ESWS as an E-3.
@@TheFlatTopKing Enlisted Surface Warfare Specialist. It's about the equivalent to the Expert Infantryman Badge for infantry, but bellow the Engineer Sapper tab.
I’m trying to decide between the blackstone Pro 4 burner and the Blackstone culinary series 4 burner with cold out table. In your opinion which one is better and why?
its would be interesting for sure....I think the price would be extremely important...does steel react the same way with traditional burners underneath....I would be curious as well
Neil, based on consistent temperatures across all zones with the Weber that you demonstrated, wouldn't Weber be the preferred grill other than the smaller size? I've got the 36" Blackstone and have hot, cold zones similar to your demonstration on this breakfast video.
Nope not at all...it was really easy to season...happened really fast...I felt comfortable going forward just by the way it felt to the touch...Definitely a pro for this griddle
The easiest way to find the griddle’s hotspots is to use sliced bread. Put a layer on the entire flattop and check the bread for browning. You can map out the entire griddle.
I have said it before but I’m goin to say it again I love this channel fun and informative. Keep up the good work Neal and Amy, you guys are amazing together. We need another show with the microwave queen in front of the griddle again. Thanks again for all the hard work guys!!
Really Appreciate the support Wayne...thanks
Now l know why my griddle top was still kinda gray on the edges when I seasoned it. I taught that I hadn't seasoned it the right way. Its just a colder zone. Your breakfast tray looks so delicious. Best way to start the day. Thanks again Neal for the wonderful video.
Robert...thats exactly why I cringe when I see comments to peoples questions on the griddle group......sometimes its not our fault...its not this or that..its literally the heat zones on the griddle...
Thank you for letting me know more about griddling.
Bro I just finished breakfast on blackstone it’s cleaned and now I’m sad it’s over so I get to watch your video to cheer up 😅
ahhahhah understand completely
Great video. I did use Grapeseed oil for my first seasoning as well as the onion thing and I must say for a first time griddle owner I am thoroughly impressed with the results I got. I’ve had zero sticking of food and I know eggs are a good test to that. Thanks for all the info you put out there it has helped me tremendously.
Thanks Jason... I appreciate that..
This was great Neil and Amy, awesome job with the new Blackstone Griddle and instructions on how to get use to it and controlling the heat. Stay safe and keep up the great videos , especially on the Blackstone Griddles. Fred.
Thanks Fred...always appreciate it
Griddle manufacturers should offer a link to your instructional videos! From tools to seasoning to finding the right cooking areas with different temperatures!
yeah that would be nice..ahaahahah
In the end it all looks good. Just learn your spots. Thanks!
Awesome video as always Neil. Bought both seasonings yesterday when you announced it then. Can’t wait to try them. Thanks again for all you do for us!
Just packed your order about 15min ago..taking a break to check the comments..thanks for your support Mark...
Just bought my first Blackstone - 36" with the Omnivore griddle. I seasoned it with avocado oil 5 coats. Just about the whole griddle turned golden brown - very evenly seasoned. The temperature also seems to be very consistent over the whole top.
Interesting...definitely not most experiences...
Good video Guys ! Its getting close to the time of year when I can use my blackstone , gonna be 59 degrees today ( Sunday ) watching your video's makes me want to enclose my griddle in a outdoor room....thank you for another good one, FRANK FROM MONTANA.......
Absolutely Frank...hope all is well...stay safe
We ordered the Adventure ready Blackstone 22" griddle as a gift to us from our kids for Christmas. It's been sitting in our Garage just waiting for a nice day to season it.....well I got it done a week ago, and we did our first grilling this past weekend while we were at a campground. My wife TOTALLY loved the breakfasts I made, and the smash burgers.....WOW, so good. Still a few more things to figure out......but it's the grill for us. I subscribed, and will be watching a few more of your videos to get a few more tips. THANKS
Hey thats awesome.....welcome to the family and reach out if we can help. Dont know if you need this or not but I do have a website with recipes available...
theflattopking.com/
Excellent video Neal & Amy! By you doing this on the new Blackstone tells me you just saved me $600. Thank you for everything you guys do!
Absolutely...thats what its all about...getting the correct information available to make decisions
I just want you to know that I really appreciate all the hard work you put into your videos. They are always great and informative. Hope you guys have a wonderful day!
Thank you very much....you as well..
I just cooked breakfast on my blackstone this morning! Did kodiak pancakes, egg whites, turkey bacon, hash browns, turkey sausage, and some toast. Breakfast on the griddle just tastes way better lol
Dang son...yeah thats a way to start the day...cheers to big breakfast
Your kids must have been very happy with that enormous breakfast👍😊
Plus those cinnamon rolls we made and I posted to the members...ahahhah
Great video. Very informative and realistic. I’ve learned a lot about griddle cooking from you, thanks.
Thanks Luca...
Great job on that new griddle. Your breakfast looks amazing, and I bet it’s as delicious as it looks.
Hey thanks bud...kids still eating on it...ahhahaha
For seasoning I swapped to grape seed oil on all my cast iron a few years ago. I have great luck with it. I've used it on my griddle as well but it's seasoned to point now anything is good. I like grape seed because high temp, neutral flavor, not that expensive.
Absolutely...I am Definitely on the grapeseed train as of now..
Hey Neil, I have 2, 36 inch Blackstone griddle‘s and I have had them for about four years. When I researched seasoning the griddle on my first one my research took me in the direction of the flax cooking oil and I used the Carrington organic flax Cooking oil when I seasoned both my griddle’s, and I have never had a seconds trouble with my seasoning or with sticking. I have since bought several pieces of cast-iron and I have also used the flax cooking oil to season them and they too are well seasoned. I have never seen other oils used in person only on TH-cam and videos so I don’t have anything to compare mine to, but I know that I’ve never had any problems, so I always recommend that people use flax oil. I bought my son a 22 inch a year and a half ago and I bought him the same oil to season his with and his looks perfect as well.
WOW....yeah thats Definitely good results for sure...i will look more into that...
Good tips all around, even if you cook on a stove top with pans, there are hot spots on those smaller surfaces. Cooking on a flat top is a skill, even restaurant flat tops have learning curves. You use the hot/cool spots to your advantage.
thanks John...
It seems no matter what store bought cooking items you buy whether it be deep fryers, grills, smokers, or griddles, there is always a learning curve. You will have hot and cold spots as well as different times to get to the desired temps. I custom built my big smokers and I can get 6 whole hogs in them at a time. So controlling temperature is an absolute must. I have tuning plates in them to dial in my temps. On my griddles I use sandwich bread to check for hot / cold spots. Know how your tools cook and it’s a good idea to keep a cooking log. Especially if you’re running a BBQ pit. You will find it invaluable!
great comment...I think the hot and cold spots at this point should be dialed way down...like I said in the video...other companies are doing it...both Weber and Traeger have launched this year and the best edge to edge coverage...are they perfect...no but extremely close in temps...My previous blackstone had the same problem which is why I was so excited to get the new model that advertises even temps...
With these griddles on low...it should not be reaching 450....that aint low..
You’re great. Thanks for the videos. My omelette’s are phenomenal now because of you!
That is absolutely fantastic...great to hear...
Neil,
How do you keep the pancakes and meats warm while you are cooking the hash browns, omelet, and fried eggs?
Great video. Cant wait to use my new seasonings. Just waiting for them to get here.
Yes sir...I saw your order...packed and ready to go...
Thank you thank you I knew you would come out with your own seasoning ordered one of each just this morning, Forgot the hat though, Can't wait to get it and try it
Thanks Robert...always appreciated
I have a Blackstone with the same lid and the left is definitely hotter than the right side. You learn to deal with it and cook around it, but I wouldn’t rush out to buy another Blackstone.
Hey thanks for the info...amazing how much hate I get when I give an honest opinion based on facts...then other people like yourself comment the same thing to give credit to my results...I appreciate that...
Great video. In your opinion is the new omnivore griddle a better choice than the original griddle. Getting ready to purchase one but trying to decide on the new top or old.
Have you considered closing the valve on your propane tank down some to lower the output? That way your "low" would be a smaller flame and you could dial it up to high if you need more heat. Just a thought to try to resolve the high heat on "low."
I have not...Few things...I literally just sat down after filming a Pros and Cons between Blackstone Weber and Traeger. This was definitely a topic.
1. after looking at other peoples griddle, its showing the same signs.
2. I have been contacted numerous times now since video was released that are having the same problems..
3. Hopefully you will watch the video...the bread was burnt in the middle and now where cooked on the outsides....it follows my previous blackstone pattern...If I have to turn on low Because of the higher heat image what it would do to the low low heat
I’m brand new to griddling and just purchased the new omnivore black stone. I found a product called Swirl, a buttery tasting cooking product and wondered if you have used it before. I’ve got family coming Labor Day weekend and this will be my inauguration of the griddle. I’ve been aware of you saying to learn your cooking zones and I’m going to do some cooking this week to help me. Any other recommendation for me? Love your teaching videos!
I have not...i will start looking for it after I finish something,..what exactly is it
Congratulations on the seasonings line! Cheers!
Thanks Alan...
I bought voth your seasonings, I can't wait to try them out!
Hey thanks for the support...hope ya like em...
@TheFlatTopKing Absolutely, I've been watching your channel for a while now and your a great inspiration for cooking.
@@stevecozzola thanks
Great video! Thanks for the informative review! I saw that a 36in blackstone with hood is on sale at costco right now for 399. Wondering if I should go with that one or try to get the lowes culinary with omnivore. I'm trying to filter through marketing BS and truth. It definitely looks like wide swings in temps here, but I'm not sure how it compares to the standard grill. Also, is the upgraded hood worth it?
If I could steal the hood from this one, I'd probably go with costco... I just don't know! Help!
Well since you did not mention the big side table at all I would assume that its not important....I would pick the costco one..
@@TheFlatTopKing Thank you. :) I didn't have that specific one in the comparison for me. Just out of my price range. I'm comparing the standard style 36 with hood. This really helps iron out between omnivore or regular griddle. This is my first griddle, so I'm excited to join the community. But I still want to start with a good one that will allow me to grow into it.
Looking forward to more blackstone episodes!!
Absolutely...
thanks for this video. I just ordered this griddle from Lowes and found your video
Glad I could help!
Great tips on learning the hot spots on your griddle Neal! Plus how to adjust what your cooking in the different zones. The big breakfast looks so dang good! I like my bacon a little less crispy. To quote Ry from Cooking with Ry, “acceptable floppy state” for bacon. I’ve got some rub and hat on order! Cheers brother!
Yes sir...packed your order tonight...Thanks Jay for all you do
Can't wait to try them out. I'll be wearing that hat proudly!
GREAT video. I am going to get one of these griddles, I appreciate the videos...
TY
What temp is best for hashbrowns n pancakes!!.. I've learned hotlinks n brawts usually do better for me at a lower 325-350.. I'm still on my journey of learning. GR8 vid keep em coming
Yeah....i would say 350 for pancakes...and maybe 400s for hashbrowns
Another good video. I am surprised at the uneven hearing on this griddle though, but you’ve done a good job of working the zones. I can cook most anything on my Blackstone, but hash brown are still me weak link, so I’ll just keep at it using your tips. Thanks again for the video.
Thanks Kevin.....
Love the videos!
Suggestion for future video: fried cheese on the flat top- like they make at Brazilian steakhouses… a little crispness and drizzled with some honey?
very very interesting....thanks
Don’t usually comment but love the videos Neal! Keep up the great work brother
Hey Jordan...I appreciate that...
Excellent breakfast Neal! The Blackstone is doing a great job so far , if only the cooking zones were better. Is it possible that he reinforced bottom could be dividing the heat up ?. Still liking the new machine. Cheers till the next one 🍻
yeah thats way above my paygrade...I think its just the same 4 tube burners....they did not change....therefore the results have not changed...just my opinion
Great video how many times did you end up seasoning the grill?
Neal, from my own past griddle experience, those built in welded wind guards can be a huge problem if you can`t turn the gas/heat down low enough (thanks to blackstones unwillingness to fix these kinds of issues) I have custom tunable wind guards on my blackstone 36" griddle. I can fine tune the heat range on the top very well. This latest blackstone griddle you have here, with the built in welded wind guards, you will never be able to tune it, so you are stuck with what they welded up under the plate, which is a cop out way of doing it like they did. Blackstone is still using the same burner rails that they have been using for years. Such a shame they don`t want to put some better burner rails and better technology and time into their griddles, yet they want people to pay $600 for this latest griddle for such weak upgrades without actually addressing previous issues that still continue to plague these griddles.
Buddy you hit the nail on the head...especially when other companies are coming out with their A game...people cuss Traeger for a 900 dollar griddle...yeah its too expensive...but ya know...its built solid...has a huge frame..and really good heat...
@@TheFlatTopKinghow do you like the Loco griddle ?
Thank you for all the great information!!!
Thanks Wade...
Great video! Now I know what to try my Shake That on for the first time. 🥔
Yeah so far its great on potatoes of all kind...baked...fried...hash...heck ya name it..
Great videos! What are your thoughts on the new 30" Culinary with the 2 H-Burners. Do you think the heat uniformity would be better or worse? Also any concerns with the less BTU's on Omnivore plate and the griddle getting hot enough?
Well I dont have that one...so I try to only give options based on what I have actually touched...As of today there is no concerns about the less btus...
i wonder is there a possibility the venture valves on the outer burners aren't set correctly? If they didn't tighten down the locking screws before shipping they can open/close with the vibrations during transport. Have a look and see if all the valves are at the same degree of openness as it can greatly change the heat output of the burners. Just an idea, as i just purchased a new gas bbq and had massive heat differences with burners 1 and 3 while burners 2 and 4 where spot on for what i would expect. The issue was just the valves where not correct, one giving orange flame due to full open and the other starved because it was too closed. Great videos!
Thanks for the information...after receiving many comments about this issue it seems like a large majority are having the same problem...with that the temps are following the same lead as my previous model...if you look close to people that are using it you can tell the bald spots...
Nice job. Maybe @Blackstone will take notice and comment on why it’s so uneven with the temperature?
Great channel and definitely what I’ve been looking for. You explain things great as well.
I have a question, what is the brand for the pancake mix? And is there a method to make them big like that unlike the regular flat ones?
Hey I appreciate that...over the many many times we have made them on the channel, We have not noticed any difference in the final results. Typically, Pioneer, Bisquick, and Krusteez all have done well..
Here is the video that shows this exactly
th-cam.com/video/OPGOoxkwVmw/w-d-xo.html
I sold my 28 inch I bought on Memorial Day and got a new 36 that has the same Omnivore griddle top. It definitely does not get as hot as the original 36 inch because I had trouble getting it to season most of the griddle.
I found the same thing...glad you commented this..funny how when things dont go as great as you think its all your fault...So many comments on how its me not the griddle..the griddle was not placed back on correctly etc..hahahah more and more people are coming out and mentioning this...thank you
Nice job. Now I want pancakes and bacon! and eggs ... and sausage!
I'm still not sure about those built-in wind guards. I think my Blackstone's hot zones are bigger with my external wind guards. I got quite frustrated with so much of the surface being cooler before I got the wind guards, and I think I have a larger cooking area now and that I have more control over temp zones. But hey, what do I know? I've only cooked on mine for a couple of months! I gotta fix that. 🤨
Thanks for the tips and tricks, and I'm looking forward to the cheesesteak!
You are spot on Curt...thanks
I’m looking to buy a griddle next month. If Blackstone’s claiming this new grill top has better and more even heat distribution. And it really is better than the Pro and other models. I don’t even want to look at older ones. Not even sure about this one.
425 on low is crazy.
Neal... I wonder if it might be possible to adjust the air/gas mixture under the griddle. It has been over three years since I put my Blackstone together, but seems to me there is a round portion of each burner that can be adjusted where air is allowed into each burner element.. That might be one way to get a more consistent temp on the low setting.
Thanks Charles I will look into it...
I used grapeseed oil on my blackstone to season it. My after cook coat is usually avacado oil. But I go back to the grapeseed oil when it looks like I need to reseason it a bit. It seems to work really well. I had got a new cast iron pan again a year ago and was sold on using flax seed and I didn't like how it worked out. So when I got my blackstone I searched for options and grapeseed was coming up as a popular choice online, so far no complaints. Well maybe the cost, its a kind of pricey oil though cheaper than flax.
Yeah i have stayed away from Flax...but this grapeseed could be the real deal...only time will tell..
I have several cast iron skillets with grape seed oil and love the results
Thanks Eric...seems to be trending that way for sure....really impressed so far
Fantastic video again Neil, i just wish blackstone would communicate with the UK, still waiting for them to come into stock over here, but there just not delivering, I’m sure there not that bothered about launching them here, shame really. But anyway great brekkie my friend 👍🏻👍🏻👍🏻🏴😎
No kidding...we had several that were so excited...sucks for sure
yo bro, love your instruction. I myself was a os in the navy
Hey my best friend was an OS...hahahah thanks for your service..
That looks really good,my wife like bacon & I like sausage and pancakes especially homemade when I can fix some peanut butter pancakes
oh man....yeah sounds good...any granola or banana with the peanut butter
@@TheFlatTopKing maybe banana
Been watching your videos, trying to pick out a griddle.
I’ve came to the conclusion of this so far:
Blackstone - cheaper, worse build quality but dynamic. While it doesn’t have even heat, it can have an advantage for hot and cool zone cooking.
Campchef - little better build quality, little better even cooking, less “dynamic”
Traeger - just better quality, but pricey!
Have you gotten to look at a halo elite yet? I’m really intrigued by it. I love pellet smokers and have a recteq, build quality is amazing and I hear that halo is just as good.
Just don’t know if I want to drop $1000 on a griddle, or save money and choose between the blackstone or campchef. Leaning toward campchef just because I feel the quality is just a bit better.
Thanks for all you do, veteran myself. Glad you have integrity!
I really appreciate this and completely agree with your assessment..I have not tried the Halo yet but its on the list
Great video as always. I like the design of this griddle, but don’t like the sizable temperature variations. I don’t love my Flatrock due to some quality issues, but it does cook largely evenly across the griddle top. The lid design is my favorite on this griddle. Good luck on making it 18 years in a row! 😂
hahah no kidding...I agree with all...whats up with your traeger...
@@TheFlatTopKing On the Traeger I had one of the lid mounting studs on the griddle base shear off (right side, closest to the front). I had to drill and tap the stainless hinge boss for a bolt/washer to fix it, because it’s not a serviceable part (tack welded). The 9v battery box won’t stay in the power box. The left side pop and lock rails are not fabricated correctly. The lid issue was the worst problem which happened one week after I got it. I did hand sand the griddle with 400 and then 600 grit sandpaper. Made a world of difference reducing lint and paper towel remnants. Issues aside, it cooks great. Like you, I wish it went a tad bit lower with all burners on low, but it’s workable. I need to reach out to Traeger to see what they can do to help. Was just hoping for a bit better initial experience for the price. I bought a couple stainless griddle gates for the handle holes and I fabricated a stainless plug for the grease hole when I’m doing things like fried rice. No more waste. Haha
Wow. Yeah I understand. If anything the grease hole to help the heat not come up.
On my Pit Boss 5 Burner Ultimate, all 5 burners on as low as they'll go, it's pretty even left to right, but as far as front to back goes the middle section is hotter than the back 6 inches or so, and the front 6 inches basically doesn't cook at all. If I leave it sitting there, the hotspot will be about 450, at least, probably higher if I didn't start cooking to lower it. Breakfast is mostly what I do on it, and it fries bacon like a champ, evenly left to right. Then I collect the bacon grease to put in a jar and turn off the middle 3 burners to get it lower for scrambling eggs.
Grapeseed oil IS the best single oil for seasoning. When I'm seasoning cast iron and carbon steel skillets, I use Buzzy Wax, which is a blend of grapeseed and a bunch of other oils depending on what variety you get, as I find it a lot easier to apply without putting too much etc., but a seasoning paste would probably be more of a pain to apply on a griddle.
Thanks for the info...spot on for sure...interesting about the grapeseed...im Definitely on board that train for now
Seems like, one of my observations of hot - cool zones on a grill or griddle is, very 9ften (if there is a consistently hot or cool zone) if follow by the placement of the burner nearest- or furthest- the propane tank.
The surface will always be hottest directly above the burner radiating laterally lower. Obviously, since the cooking surface isn't transparent to see the burner, it does look like it's directly aligned with the control knob.
I also imagine the cooler area around the outside edge of the griddle occurs because there's no flame directly beneath. If you look at the lit burners from the side, where the flames aren't (nearest an edge) is a cooler spot on the outside directly above.
The flames don't cover front to back. On the Traeger, the cast iron cooking surface makes up for these kinds of shortcoming because 9f the dense thermal weight that heats and cools fairly evenly. The Blackstone alloy is engineered to get hot and pass heat laterally left to right not front to back.
That sounds perfect to me...honest way above my paygrade..What you said makes a lot of since...thanks for the information...
This is SO helpful! Thank you!
Thanks for commenting...
Great video Neil! Quick question for you. Have you checked out the Loco Griddle at all? I am very interested as it has the smart burner technology much like a Traeger where you can digitally select knob temperatures. I believe Home Depot sells them now. Very curious for your thoughts on it!
Well I was extremely interested...after doing research myself..it just does not seem to hold true on temps...like a griddle it bleeds over and the number might say 350 but it way over shoots...now I have not personally messed with it...just feedback I have gathered..I would love too..I aslo have been very aware of the new HALO.....
Great video! I was curious about how it would perform and the new surface. I’m obsessive when I strip mine and re season and usually put around 8 coats. I’ll try that grape seed oil for sure👍🏻
Yeah I really think the grapeseed could be the real deal..let mw know when you do and how it goes....
Very informative video. I've certainly learned a lot. Thanks
Thanks Robert...
I like being able to move cooked food to the edge to keep warm and move it out the way so I can keep cooking in the hot spot.
I do as well...that why its about the person who uses it to their advantage...good call
Incredible video! Freaking pro level skills here.
Glad you enjoyed it!
I was really on the fence btwn this griddle and the Traeger, and was leaning Blackstone. No longer 😂
I understand...just giving the information out there so people have a true understanding and then let them make up their mind..to be honest I absolutely love mine...its huge...strong...and even heats...
I used flax seed oil and was hoping for better results. I think I’ll give grape seed oil next time.
Please do...I do not use flax at all after doing research...but the grapeseed even by the comments have been really good..im a fan now
Again, it's you that are eating this! I got you beat on Husband of the year! In 6 week and 4 days I will have 50 years!
WOW....heck yeah...congratulations my friend...
Great channel and forgive my ignorance, but what does “Omnivore griddle” mean? I went out and bought a 30 inch Blackstone with this griddle, and I guess I should have researched more . Is it different than a normal Blackstone griddle?
Well its supposed to be the newest technology in their griddle top...This was an exclusive at lowes...not sure if I by all the hype...my other Blackstone worked just as good
another great video. after a few cooks the color of the blackstone tells you the hot/cold areas.
Absolutely...really a tell tell sign for sure
I really appreciate your videos and they've inspired me to pull the trigger on a purchase. Knowing what you know now, would you pick the omnivore version or stick to the original for a first time purchase? I have to admit, the lid situation calls to me, but cooking is what matters the most.
2 things come to mind...if not filming why take off hood....lastly imo a different version 100
@@TheFlatTopKing I gotta admit, I'm not sure I followed your response :) A different version 100? Either way, I ended up grabbing the Model # 2177 from WalMart. Dented box got me 25% off. We'll see how it goes. Keep up the Lord's work.
@@tollwutig ahahha I said why would the the hood matter to you on this model...other models have it...i film videos to taking it off easy is a plus for me but most people do not take off...this hood is easy to take off.
Secondly...in my opinion I would recommend other models 100 percent of the time
@@TheFlatTopKing gotcha. i liked the idea of the attached lid for convenience. not that big of a deal, of course. i learned some things about it later on that steered me away from that particular model anyway. keep the videos coming. thanks again.
Is there somewhere I can buy your seasonings when I'm in Tennessee? I bought the Smash That yesterday and the shipping was almost as much as the purchase. I live in Arizona but often work in TN. Thanks for another great video!
Not at the moment..when ordering 2 its the same shipping...we based the shipping on post office prices...from UPS...Fed Ex...and USPS...nothing we can do about the price...I hate it but its the cost out of our control...our Ultimate goal will be in grocery stores nationwide for sure
Neal, I received my order today and can't wait to try it out! Thank you very much for the handwritten note! I have a celebrity autograph!!!
You are So on target telling all to learn the griddle temps and where they are as you place various foods on to cook. It directly affects timing on the griddle and definitely the results of good food or overcooked even the oils or butters you use. Your breakfast griddlin is the best combinations out there, even the dust bacon, eggs or omelets. The pancake muffin secret is absolutely the best out there.
Hey Thanks Craig...
I’m sitting here going’s move that to the hot spot man. Dylan said it sounds like you’re watching sports 😂🤣
ahhaaahha GOAL>>>>
Great information. Hat and spices ordered.
Yes sir...packed tonight...thanks for the support
Love this channel! New to the flat gill
Thanks Rodney...appreciate that
As much as you cook, have you tried converting to natural gas? I think it could help lower the Low temperature?
Nope. First I don’t have that option where I live. Second i cook on multiple units a week. Moving them around etc.
So this one vs the Traeger griddle, which do you prefer and why?
I have mentioned this many times....not being mean..just trying to sum this up...Traeger cooks even, has a true low and great high end temp...I was not a fan of the new model...what it describes is not what I experienced....not even heating, hot and cold spots still, never felt like the new griddle surface was better...still same ol problems etc...
Traeger it is! When it comes back in stock anyway… 😂
Hard to tell from video, but it looks like the rear of griddle sits pretty far off from the burners. Almost looks like it extends off the back. I could be wrong, might just be the angle. But if so could the rear of the cooking surface be an intentional cool spot, keeping the hot spot closer to you?
Well I didnt think so...it does have the same front and back cool zones....Maybe I am wrong again but the whole new omnivore griddle technology is about even heating...
Like a samurai warrior with that pancake spatula 😉😉😉
hahahah thanks
Addressing that heat discrepancy-were you able to fix the uneven sitting of your top on the base? I have the culinary model as well, and the same thing happened to me. I just didn’t have the griddle top aligned to the holes in the base properly. My two outer zones are pretty much identical in heat.
I have...still getting it...
@@TheFlatTopKing that’s a big bummer. My edges are consistent in heat with each other, but they’re only about 2/3s the max heat of the middle two. Thinking I should have used a lower smoke point oil for seasoning because of the edges at this point.
You mentioned the Omnivore griddle replacement; could you weld angle iron to the bottom of the griddle and have it work very similar for even heat disbursement?
That I have no idea..when questions like this are asked I have 2 questions...Even if you can a large majority of people can not..
2. Why would you want to go that far with something you have already paid $600 for. If I was a Normal customer I would have just returned or sold aftermarket and got something different that meets what I am looking for...
I would love to have the ability to things like welding...Heck I would love to build my own griddle..ahaahaha
@@TheFlatTopKing I have a welder and I'm thinking of modifying the underside for more even heat distribution.
Do you have any room left on you deck? 🤣🤣Great video!
hahaahh Yes sir....we sold the other Blackstone...
Do you see any problems with using the nylon cooking tools on this surface? I get headaches from metal on metal so I currently have the pit boss for the ceramic surface.. but would love to try out the Blackstone
while I dont see a problem...i dont think its the choice to make...BUT....thats up to you...alot of cleaning goes into rolled steel....with using metal tools...nylon or silicone just will not cut if enough
@@TheFlatTopKing Good point. Thank you!!
Would it be possible to put a deflector of some sorts over the middle two burners to get a lower "low" temp and more even temp across the top? Feel like >400°F is way too much for the majority of bfast foods.
You are correct...that hot is to high for low...which is why I have always preached to cook on low...might as well..its going to get hot...
as for mods....I personally dont believe in them...buy the unit and cook with it...you spent 600 dollars...it better work..why spend more...If I was a normal customer and I didnt like it I would find another brand...or just keep it and work with what I have...
I used Grapeseed on mine its held up very well !
Thanks for the feedback..so far very impressed
Perhaps I missed it (likely) but how is the Omnivore top different from my other Blackstone? Looks like the same technology that Blackstone is known for.
Yeah its a new griddle top...if you look at LOWES...you can see all the information about it...
Wow man that was awesome.
Thanks Donny
Do you think the new omnivore top is worth it? Or would you save $100 and buy last years model with the old top and 60000 btu?
older...Costco has them for 399 right now...
Quick question: Are you using removable griddle wind guards? That may also help in even distribution of heat.
I am not...just the griddle...with this new model it comes naturally built in...
@@TheFlatTopKing Thanks for your service Neal. My stepson was DC and then Hull Tech, the same as his Mother when she was Navy and then went Army, my ex-wife. We're still great friends. He also earned his ESWS as an E-3.
@@BigPeter1313 that’s awesome. Thank them for their service.
@@BigPeter1313 Correct me… been a while and things change,,,, is the ewsw the surface warfare pin….
@@TheFlatTopKing Enlisted Surface Warfare Specialist. It's about the equivalent to the Expert Infantryman Badge for infantry, but bellow the Engineer Sapper tab.
Great cook. Lately I have been using grape seed oil
Yeah...definitely on the grapeseed train now
Faster better or better faster? Gotta love it. 😂
hahahaha
I’m trying to decide between the blackstone Pro 4 burner and the Blackstone culinary series 4 burner with cold out table. In your opinion which one is better and why?
I have plenty of videos about my frustration with this specific model..Just does not heat evenly....for that I would pick the Pro over the Culinary...
Do you think there shoud be stainless steel griddles more commonly available for the public?
Are they even worth it?
its would be interesting for sure....I think the price would be extremely important...does steel react the same way with traditional burners underneath....I would be curious as well
Neil, based on consistent temperatures across all zones with the Weber that you demonstrated, wouldn't Weber be the preferred grill other than the smaller size? I've got the 36" Blackstone and have hot, cold zones similar to your demonstration on this breakfast video.
I would also like to know this. The Weber video showed consistent temps. And I wonder if the 36” Weber, when released; will do the same thing.
YES...its extremely close to the Traeger...its wins in some categories...so does trager...
I would like to think so...but we won't know till it comes out...
Thanks, for the 1st cook, I noticed nothing stuck on the surface,
Nope not at all...it was really easy to season...happened really fast...I felt comfortable going forward just by the way it felt to the touch...Definitely a pro for this griddle