OT: BLACKSTONE GRIDDLE

You can pull up information for days on here with thoughts/cooks/hacks

It's quickly becoming the most used egg accessory on here

Congrats.  It is a really fun cooking machine.  Matt's google search will point to many threads but I think the main point I would add is it needs to be seasoned and maintained similar to cast iron.  There are lots of different approaches to seasoning.  I think the main thing is to just keep it dry (no moisture) and oiled. Mine is pretty well seasoned now just from regular use.  After every cook I try to clean it immediately, dry it off, then I spray it down with canola and cover it.     

Has someone posted about an option to help with the 1" gap between the Griddle and the base.  When the wind is blowing i feel like it really effects the temp.

steventconners20 said:

Has someone posted about an option to help with the 1" gap between the Griddle and the base.  When the wind is blowing i feel like it really effects the temp.

I'd try to move it to a protected location or build/use something as a windbreak.

Hotch was the first one to introduce me to it.  He posted about it enough to get me interested.  I finally bought one and I'm glad I did.  It's a nice cooker. My neighbor also bought one.  We both enjoy it.

I initially followed the seasoning instructions that came with it, but I didn't like how it turned out.  Someone had a thread going about using Grape Seed Oil to season steel pans, so I decided to re-season mine, but to include another idea - sand the grill surface.  I made a video of the re-seasoning.  Here's the link:

Blackstone Grill Re-Seasoning

Hotch told me I should use Flax Seed Oil.  It produces better results.  I'll do that next time.

Meanwhile, I was a bit disappointed in the grill top temperature be so uneven. Apparently, I wasn't the only one, and it wasn't long before someone mentioned swapping out the 5 PSI hose/regulator for a 10 PSI Adjustable hose/regulator.  I mentioned it to my neighbor and he too was interested.  He also happened to have a 10 PSI regulator that came with his fish fryer.  So we tried it on mine.  WOW!  What a difference!  It came up to temperature in no time at all.  I let it level out some then started taking readings with my Infrared thermometer.  They were very much closer to being the same.  

Needless to say, I purchased a 10 PSI hose/regulator for about $24 at Academy.

I haven't cooked on it but once with the new regulator.  I'll definitely need to adjust the regulator some but I like it so far.  I think that will make a big difference in cooking Blackened Fish and searing Steaks that I previously cooked in my Sous Vide Immersion Cooker.  

Yes, the adjustable regulator is probably a good investment.

Oh, and I also bought the cover for it.  It's well made and will probably last a long time.  But the griddle design creates a crater in the cover and fills with rain water.  So I designed a contraption that took care of the problem.  Here's a photo.



As you can see, I also sewed in an old belt buckle so I could hang the cover.  It also helps to take the cover off and put it back on.

Just like your Big Green Egg, you will quickly adapt to it and start loving cooking on it.

Spring "Big Green Blackstone Egghead" Chicken
Spring Texas USA

Blackstone breakfast today

Hey @glocklynn if you want to "summon" someone, you need to use an @ followed by their username, like i did for you here.  Otherwise it is possible that they may never return to this thread.  Happy egging!  

@Spring Chicken

She should be along shortly @glocklynn