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New 36" Blackstone
clemsontyger97
Posts: 400
Sold my 28" after about a year and a half and finally got the one I should have started with. 28" has been great but there's just a few cooks (hibachi being one) where I just need a few more inches (yea I've probably said that a few times in my day...hey-o!). But here's the dumb part...I can't remember what the heck my process was to season it. I am pretty sure I've got this starred somewhere, but I have so many posts starred now that I can't even really dig through that. So someone just validate I'm on the right track here, even though I have no business needing to ask this again 
Scrub the griddle top down with warm water/soap, dry it.
Crank it up, get it brown.
Oil (I'm going with canola), rub that around for 30-45 min keeping a thin layer on at all times, then let it cool down completely
Green Onions, charred beyond recognition
Bacon
Finish
Eat bacon
Sound about right?
Scrub the griddle top down with warm water/soap, dry it.
Crank it up, get it brown.
Oil (I'm going with canola), rub that around for 30-45 min keeping a thin layer on at all times, then let it cool down completely
Green Onions, charred beyond recognition
Bacon
Finish
Eat bacon
Sound about right?
--Because I'm like ice, buddy. When I don't like you, you've got problems.
KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS. Go Tigers.
KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS. Go Tigers.
Comments
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Congrats... that will workCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Yessir. Any oil with a reasonably high smoke point will work fine. I think I used avocado or grape seed oil when I did mine. Have fun and have some burger on hand to smash after your bacon is done...
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I sanded mine first. Then I used lard. I let it smoke like hell for about an hour while reapplying. Then cooled it and did it again for an hour. Then four pounds of bacon and three pounds of onions. I think it would be hard to do 'incorrectly' as everyone has used a different method.
Whatever you do, enjoy! I absolutely love mine. So fun.
Pro tip; If you don't already own a couple (three) propane tanks, get some. All four burners rolling for breakfast of fajitas burns some BTU's. Always have an extra full tank on hand.LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI
My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American
USMC Veteran
Always do sober what you said you would drunk, that'll teach you to keep your mouth shut. -EH -
The propane tanks from Costco have gauges on them. Big help with the Big blackstone.
I fixed the drip issue in the grease cup by hanging a fence nail through the hole. Looks like a letter “U” upside down. Never had a bad drip again...Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Get one of these. You'll be glad you did.
https://www.amazon.com/Grease-Slide-Griddle-Blackstone-Fits/dp/B073T3H63J/ref=sr_1_3?ie=UTF8&qid=1533263526&sr=8-3&keywords=blackstone+drip+tray
Sandy Springs & Dawsonville Ga -
I have the 28" and like it very much. This is an internet photo of the fix I use. It works for me.
Flint, Michigan -
I like that, never seen one of those. I must say though I've never really had any issues with the grease dripping with mine.bgebrent said:Get one of these. You'll be glad you did.
https://www.amazon.com/Grease-Slide-Griddle-Blackstone-Fits/dp/B073T3H63J/ref=sr_1_3?ie=UTF8&qid=1533263526&sr=8-3&keywords=blackstone+drip+tray--Because I'm like ice, buddy. When I don't like you, you've got problems.
KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS. Go Tigers. -
Fred19Flintstone said:I have the 28" and like it very much. This is an internet photo of the fix I use. It works for me.
I use the same grease trap...cept mines Bud Light.Eastern Shore Virginia
Medium & Mini Max -
Ha Clemer.....you do recall which side (top) to season right? Just bustin on ya.....30 days to football season.clemsontyger97 said:Sold my 28" after about a year and a half and finally got the one I should have started with. 28" has been great but there's just a few cooks (hibachi being one) where I just need a few more inches (yea I've probably said that a few times in my day...hey-o!). But here's the dumb part...I can't remember what the heck my process was to season it. I am pretty sure I've got this starred somewhere, but I have so many posts starred now that I can't even really dig through that. So someone just validate I'm on the right track here, even though I have no business needing to ask this again
Scrub the griddle top down with warm water/soap, dry it.
Crank it up, get it brown.
Oil (I'm going with canola), rub that around for 30-45 min keeping a thin layer on at all times, then let it cool down completely
Green Onions, charred beyond recognition
Bacon
Finish
Eat bacon
Sound about right?Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Its been said numerous times before. I have a 36" Side trap Stainless. I have yet to have any issues with grease other than it splattering on me because I was cooking 3lbs of bacon at once. The trap did fine. I don't have any mods to it. Guess I just got lucky. I love these things.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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The grease slide thing from amazon is the real deal. I have one, no errant grease
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Mine is usually an empty veggie can or tomato sauce or something. Beer cans and pop cans have a $0.10 deposit.BobDanger said:Fred19Flintstone said:I have the 28" and like it very much. This is an internet photo of the fix I use. It works for me.
I use the same grease trap...cept mines Bud Light.Flint, Michigan -
So wait a minute...you're telling me that's what was wrong with the 28" I had? I knew something was up! man I can't wait so start stressingnorthGAcock said:
Ha Clemer.....you do recall which side (top) to season right? Just bustin on ya.....30 days to football season.clemsontyger97 said:Sold my 28" after about a year and a half and finally got the one I should have started with. 28" has been great but there's just a few cooks (hibachi being one) where I just need a few more inches (yea I've probably said that a few times in my day...hey-o!). But here's the dumb part...I can't remember what the heck my process was to season it. I am pretty sure I've got this starred somewhere, but I have so many posts starred now that I can't even really dig through that. So someone just validate I'm on the right track here, even though I have no business needing to ask this again
Scrub the griddle top down with warm water/soap, dry it.
Crank it up, get it brown.
Oil (I'm going with canola), rub that around for 30-45 min keeping a thin layer on at all times, then let it cool down completely
Green Onions, charred beyond recognition
Bacon
Finish
Eat bacon
Sound about right? --Because I'm like ice, buddy. When I don't like you, you've got problems.
KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS. Go Tigers. -
--Because I'm like ice, buddy. When I don't like you, you've got problems.
KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS. Go Tigers.
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