Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
HELP! 17" BlackStone burner problem
Comments
-
Then you'll get even fewer cooks out of a cylinder.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
odie91 said:Darn wish I knew about this. I'm past my 90 at warranty. I guess I'll have to use the hammer and 2x4 trick on my plate
"...our warranty recently increased to 1 year, so your griddle is under warranty until November of this year."I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:@fishlessman, @rrp and anyone else who needs to know... here ya go. I contacted BS (Live Chat) and she said,
"Some of the griddle tops on the 17" have been warping, but most of them don't. If yours ever did warp, we would replace it with a re-designed one that has a more difficult time warping. I would recommend either registering your product or keeping a copy of your receipt just in case that happens."
Then I asked for a pic of the fix. I laughed when I saw it.
Then she told me that was a prototype and that the factory version looked nicer. Then she sent a pic of the "official" fix. Which, I guess does look better.
Anyway, now you can fix your warped one just like the real deal.
Save your receipt!
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Carolina Q said:
Then I asked for a pic of the fix. I laughed when I saw it.
Then she told me that was a prototype and that the factory version looked nicer. Then she sent a pic of the "official" fix. Which, I guess does look better. -
Carolina Q said:@fishlessman, @rrp and anyone else who needs to know... here ya go. I contacted BS (Live Chat) and she said,
"Some of the griddle tops on the 17" have been warping, but most of them don't. If yours ever did warp, we would replace it with a re-designed one that has a more difficult time warping. I would recommend either registering your product or keeping a copy of your receipt just in case that happens."
Then I asked for a pic of the fix. I laughed when I saw it.
Then she told me that was a prototype and that the factory version looked nicer. Then she sent a pic of the "official" fix. Which, I guess does look better.
Anyway, now you can fix your warped one just like the real deal.
Save your receipt!
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
RRP said:bgebrent said:Avoid bungee cords if you enjoy vision.Sandy Springs & Dawsonville Ga
-
lol pretty funny stuff. Interesting how they are proactive about fixing the burner problem (my understanding is they changed from round to H), warping pan, but not the grease drip problem. Seems like a legit company though, not some fly by night outfit
-
RRP said:Thanks for doing the math. Perhaps I'm naive or selling the BS short, but I thought it was a merely a griddle for short fast cooks similar to a wok in that way. "15-30 minutes of cooking" time sounds way too long for my intended use such as for smash burgers and occasional breakfasts of bacon, eggs and pancakes.
Ordinarily I couldn't care less about the cook duration but I was curious as to how long I would actually have the burners on so I timed it.
Started the timer when I lit the burners. Took about 3 minutes to get the griddle surface temp to about 300°F (ambient air was 50°F this AM). Oiled it up and spread out the onions across the entire surface. I like my onions to be mostly browned rather than just softened/translucent. Once they were getting close to that I moved them to one side so I could put on the sausages. Continued to work the onions and turn the snags a few times and when all was done and burners turned off my timer was at 23:00 minutes.
That was with me working at a pace that was a bit accelerated than normal for me. I think my normal pace would have added about 5 more minutes. Most of that might have just been on the warmup as I would have preferred to have the griddle temp at about 350°F-ish. If the snags had been thicker like my usual ones they would have taken quite a bit more time to cook.
I'll be doing some smash burgers in a few days so I'll time that just to see how long I take to do that sort of thing.
I doubt that I could cook the stuff I routinely want on that griddle in less than 15 minutes from burners on to burners off. I don't eat pancakes but I could see doing some of those in <15 minutes. Anyway, for those folks that are like the Flash and can do sub-15 minute cooks I salute you!
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
HeavyG said:RRP said:Thanks for doing the math. Perhaps I'm naive or selling the BS short, but I thought it was a merely a griddle for short fast cooks similar to a wok in that way. "15-30 minutes of cooking" time sounds way too long for my intended use such as for smash burgers and occasional breakfasts of bacon, eggs and pancakes.
Ordinarily I couldn't care less about the cook duration but I was curious as to how long I would actually have the burners on so I timed it.
Started the timer when I lit the burners. Took about 3 minutes to get the griddle surface temp to about 300°F (ambient air was 50°F this AM). Oiled it up and spread out the onions across the entire surface. I like my onions to be mostly browned rather than just softened/translucent. Once they were getting close to that I moved them to one side so I could put on the sausages. Continued to work the onions and turn the snags a few times and when all was done and burners turned off my timer was at 23:00 minutes.
That was with me working at a pace that was a bit accelerated than normal for me. I think my normal pace would have added about 5 more minutes. Most of that might have just been on the warmup as I would have preferred to have the griddle temp at about 350°F-ish. If the snags had been thicker like my usual ones they would have taken quite a bit more time to cook.
I'll be doing some smash burgers in a few days so I'll time that just to see how long I take to do that sort of thing.
I doubt that I could cook the stuff I routinely want on that griddle in less than 15 minutes from burners on to burners off. I don't eat pancakes but I could see doing some of those in <15 minutes. Anyway, for those folks that are like the Flash and can do sub-15 minute cooks I salute you! -
HeavyG said:Carolina Q said:@fishlessman, @rrp and anyone else who needs to know... here ya go. I contacted BS (Live Chat) and she said,
"Some of the griddle tops on the 17" have been warping, but most of them don't. If yours ever did warp, we would replace it with a re-designed one that has a more difficult time warping. I would recommend either registering your product or keeping a copy of your receipt just in case that happens."
Then I asked for a pic of the fix. I laughed when I saw it.
Then she told me that was a prototype and that the factory version looked nicer. Then she sent a pic of the "official" fix. Which, I guess does look better.
Anyway, now you can fix your warped one just like the real deal.
Save your receipt!
-
Tspud1 said:HeavyG said:Carolina Q said:@fishlessman, @rrp and anyone else who needs to know... here ya go. I contacted BS (Live Chat) and she said,
"Some of the griddle tops on the 17" have been warping, but most of them don't. If yours ever did warp, we would replace it with a re-designed one that has a more difficult time warping. I would recommend either registering your product or keeping a copy of your receipt just in case that happens."
Then I asked for a pic of the fix. I laughed when I saw it.
Then she told me that was a prototype and that the factory version looked nicer. Then she sent a pic of the "official" fix. Which, I guess does look better.
Anyway, now you can fix your warped one just like the real deal.
Save your receipt!
I just wiped down the cook surface and cooked a pack of bacon then a few onions as my first use. Didn't bother with any sort of "formal" seasoning process.
Here's a pic of the bottom of mine - as you can see those tack welds are pretty small:
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Even if you could see them when new, they'd be hidden once you seasoned the griddle.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Yup. 2-3 cooks tops with 1lbers.
-
Darwin is unbelievably reliable.Sandy Springs & Dawsonville Ga
-
I was also sent photos of the prototypes. The reason I was given for the spots on the top was that those reinforcements were welded on here in the US. The spots are a result of the welding heat and the soy oil coating for shipping from overseas. I would guess the new production reinforced ones are oiled after final production, thus leaving no marks. My new top should be here on Wednesday.
L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN! -
RRP said:DMW said:RRP said:BTW - does "everybody" know that LOWES sells a 4 pack of COLEMAN 1 pounder LP tanks for $14 plus change? I bet with my occasional BS use I'm set for several years!
https://www.lowes.com/pd/Char-Broil-3-8-in-0-3125-in-x-48-0-in-Male-Female-Propane-Hose/999919914
Save the Coleman LP tanks for your Bernzomatic torch head.
Maybe your purpose in life is only to serve as an example for others? - LPL
-
bgebrent said:Darwin is unbelievably reliable.
Sandy Springs & Dawsonville Ga -
Maybe your purpose in life is only to serve as an example for others? - LPL
-
On a more positive note, Trump is loading my bank account up again. The return of the Glory Days is at hand. Peace and prosperity is making a comeback.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
-
Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
Haha it's packing board came with my miele oven. Don't ever buy Miele. Overpriced junk. Sent me a lemon and two months later they still haven't bothered to fix or replace it. My dealer is giving them hell and they still drag their feet. Must have taken their ethics course at Volkswagen institute
-
Sent pics of the griddle, receipt from 02/2016.
Will get the new reinforced top soon.
I know some obsess over an even griddle, but this thing is still in working condition, to channel my inner Francis over embers, or on the kettle. I kind of like the grease pools, to run the spatula through and smear, prepping the surface for searing.
Just another chunk of steel for the arsenal.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
odie91 said:BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
RRP said:HeavyG said:RRP said:Thanks for doing the math. Perhaps I'm naive or selling the BS short, but I thought it was a merely a griddle for short fast cooks similar to a wok in that way. "15-30 minutes of cooking" time sounds way too long for my intended use such as for smash burgers and occasional breakfasts of bacon, eggs and pancakes.
Ordinarily I couldn't care less about the cook duration but I was curious as to how long I would actually have the burners on so I timed it.
Started the timer when I lit the burners. Took about 3 minutes to get the griddle surface temp to about 300°F (ambient air was 50°F this AM). Oiled it up and spread out the onions across the entire surface. I like my onions to be mostly browned rather than just softened/translucent. Once they were getting close to that I moved them to one side so I could put on the sausages. Continued to work the onions and turn the snags a few times and when all was done and burners turned off my timer was at 23:00 minutes.
That was with me working at a pace that was a bit accelerated than normal for me. I think my normal pace would have added about 5 more minutes. Most of that might have just been on the warmup as I would have preferred to have the griddle temp at about 350°F-ish. If the snags had been thicker like my usual ones they would have taken quite a bit more time to cook.
I'll be doing some smash burgers in a few days so I'll time that just to see how long I take to do that sort of thing.
I doubt that I could cook the stuff I routinely want on that griddle in less than 15 minutes from burners on to burners off. I don't eat pancakes but I could see doing some of those in <15 minutes. Anyway, for those folks that are like the Flash and can do sub-15 minute cooks I salute you!
fukahwee maineyou can lead a fish to water but you can not make him drink it -
kl8ton said:
-
RRP said:"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Carolina Q said:odie91 said:Darn wish I knew about this. I'm past my 90 at warranty. I guess I'll have to use the hammer and 2x4 trick on my plate
"...our warranty recently increased to 1 year, so your griddle is under warranty until November of this year."odie91 said:Haha yep only once. I bought it in November and didn't use it until two weeks ago so I was kind of bummed about the warranty. Customer service said they will send me a new one todayI hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
odie91 said:
Great CS experiences both times.
Glad I held onto the 17"er's receipt though.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."
Categories
- All Categories
- 183.2K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 38 Vegetarian
- 102 Vegetables
- 315 Health
- 293 Weight Loss Forum