Built In Blackstone

JT272929

Looking to build a Blackstone into my outdoor kitchen build. If I put 1 1/2 concrete counter top underneath it, do I need anything besides cement board on the sides?

Thanks!

paqman

watching 

johnnyp

I would consider caution when trying to build a blackstone into an outdoor kitchen.  Their design has been in constant flux over the past few years.  Their improving, which is nice, but the constant dimensional changes (including the grease trap relocation) would scare me off from building in.  Not being able to find equivalent replacement parts sounds like my nightmare.  Just my $0.02

SonVolt

I don't know what your budget is or if you already own the Blackstone, but if I was wanting to build in a griddle into an outdoor kitchen I would get a "real" one with a 3/4"+ steel plate.  

Something like this... 

https://www.katom.com/895-GR48.html?gclid=Cj0KCQjwncT1BRDhARIsAOQF9LlMAQHzGKT4nWD31bh-uoWHCJVD71mu9aOqvHHs1wMVJme6xW2MutkaAo2SEALw_wcB

JT272929

Already own the Blackstone, and use it 3-4 times a week, have the 28" pro with hinged lid and rear grease trap so not really worried about anything else, if i do something else in the future i can always change up outdoor kitchen, just looking for guidance on the heat.

Tspud1

JT272929 said:

Already own the Blackstone, and use it 3-4 times a week, have the 28" pro with hinged lid and rear grease trap so not really worried about anything else, if i do something else in the future i can always change up outdoor kitchen, just looking for guidance on the heat.

You should be okay. The griddle is intended for out door use so the clearance ratings will be high from a combustible surface but yours are not. The rear drain access may be an issue. I put one of our commercial griddles in a table in place of a 28" Blackstone