Do you use it instead of a gas / charcoal grill ? Different job, different tool, but did it replace some other grill option? Been thinking about one but I have too many on the patio.
Who has a Blackstone?
- Thread starter Thefunksouljon
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I have a small travel version for tailgating. I love it. I used to have a Coleman portable grill. Love the Blackstone specifically because it is more versatile with the flattop.
I have busted it out at home a time or two even though I have a very nice Weber when I want something like smash burgers.
I have busted it out at home a time or two even though I have a very nice Weber when I want something like smash burgers.
The two best days in a blackstone owner’s life is they day they buy it and the day someone from Facebook marketplace hauls it away for free.
Actually I have no idea if this is true or not.
It's true for a Maserati Levante.
That’s my new wrestling ring name.It's true for a Maserati Levante.
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We have a "built-in" setup at the house, so I'll just use a steelmade flat top there. At the other spots, however, we have a Blackstone, and it's definitely worthwhile if you have the room and it fits into the rest of the space. Nothing better than, on vacay, waking up and outdoor griddling some breakfast for the fam. I also use it for my patented spicy dry-rub burgers, on occasion ... you miss out on the open flame factor, but I find it helps keep the juices and flavor of the dry rub better ... so there's a trade-off. I only use a gas grill - I have neither the time nor the patience to work with charcoal.
Don't have one at the house, only occasionally regret it. We have a smaller 2 burner one for tailgate and I like it a lot. If my propane grill ever have out (20 years strong so far), I'd probably replace it with a flattop for when I don't feel like getting one of the smokers going.
30 years ago I started my adult life journey with a Weber kettle. Made great food. My in laws gave us a Weber silver genesis as a house warming gift with our first house 22 years ago. Made great food and still does. Once we started making decent money, over the years I have picked up a green egg, Traeger, black stone, and Weber kettle XL, and then I added a napoleon gas grill with the idea I would give my old genesis to my son once he has a place and space for it. At this point:
- I use the napoleon for 80% of my cooks which are burgers, steaks, and boneless chicken breast/thighs
- I use the green egg once or twice a month, but pretty much only for ribs or bone in chicken thighs
- I really only use the Traeger as an extra oven or for overflow if cooking for a large number of people
- I use XL kettle with a vortex (thanks trad) for wings, and as an overflow grill if grilling for a large number of people
- I never use the blackstone. It doesn’t get hot enough for a proper sear on steaks without overcooking them, in my opinion. It’s okay for large stir fries, but again I find it’s not hot enough for large batches of meat without there being a lot of the juices seeping out. For burgers, it more confits them in their own fat. I prefer burgers to have a crust and charred finish without essentially being fried.
To add to this TL;DR, some things I have tried which I really like are sous viding burgers, steaks, brats, pork, and chicken to a traditionally under temp, and then finishing on a screaming hot grill. I do gas for this due to convenience. So much juicier, if one has the time.
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I got one for father's day this year. I have been using the same weber kettle for 15 years and it hasn't been lit once this summer.
Besides the ease, I think what I like most about it is i have a place outside to cook stuff i dont want to stink up the house for 2 days.
Besides the ease, I think what I like most about it is i have a place outside to cook stuff i dont want to stink up the house for 2 days.
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I have one. It’s better for some things but I like the old style better for cooking steaks and burgers. Need to get a regular grill and flattop combo. I believe they make them.
I have had one for seven years and I am very happy with it. I definitely use it more often than my charcoal grill because it's so much easier; but it doesn't do anything I would ordinarily do with fire. I guess there are times I will throw some pork chops or boneless chicken thighs on for a weeknight meal, which I could have done on my grill. But in those cases I probably wouldn't have gone through the trouble.
So for me, the pros are that I get to cook a lot of meals outside that I would not otherwise do: fried rice, philly cheesesteak sammiches, smash burgers, breakfasts (bacon, eggs, hashbrowns), etc. And I can do some quick and easy meals like chops and chicken when I don't feel like firing up coals.
When I replace it, however, I will go with a stainless steel cooktop (le Griddle, etc.) because for the life of me I cannot keep the seasoning from flaking onto my food, which sometimes is no big deal but on some foods - like veggies - is pretty unattractive. Also, I would use my charcoal grill more often if it were better. I have a 32" Blaze built-in that sucks. Sometime soon I will be going with a BGE. I suspect then I will cook over coals more often.
So for me, the pros are that I get to cook a lot of meals outside that I would not otherwise do: fried rice, philly cheesesteak sammiches, smash burgers, breakfasts (bacon, eggs, hashbrowns), etc. And I can do some quick and easy meals like chops and chicken when I don't feel like firing up coals.
When I replace it, however, I will go with a stainless steel cooktop (le Griddle, etc.) because for the life of me I cannot keep the seasoning from flaking onto my food, which sometimes is no big deal but on some foods - like veggies - is pretty unattractive. Also, I would use my charcoal grill more often if it were better. I have a 32" Blaze built-in that sucks. Sometime soon I will be going with a BGE. I suspect then I will cook over coals more often.
Definitely need both. Steaks, though, I have gone with setting my charcoal grill as low as I can maintain it and reverse sear by bringing them up to temp with coals and indirect heat, then a fast blast on the Blackstone. Especially because my wife likes medium-well (I know, I know) and I want medium rare. It makes it a lot easier for hers to be juicy and for all the steaks to get done simultaneously.
Is it this one? Because this is the one I've got too.
There's times I wish I had a bigger one when I'm at home. But I always manage to make this one work. With that said, I do always keep my eye open on fbook marketplace for a deal on a 4 burner one.
The flaking is probably from too much oil being left on the cook top. Try using more water and dont be afraid to scrape like hell.
Yep 2 burners looks close to that but doesnt have quite the same product name...guessing mine might be one generation earlier. Love it for tailgating, smashburgers and more.Is it this one? Because this is the one I've got too.
There's times I wish I had a bigger one when I'm at home. But I always manage to make this one work. With that said, I do always keep my eye open on fbook marketplace for a deal on a 4 burner one.
You want to be a flashy, unreliable, quickly depreciating rassler? OMG! Just wait until you go up against me - Honda Passport. I will dominate you.
I just went out and picked up a Lodge cast iron griddle to place on top of the grates of my Weber,.. Easy to switch back and forth.
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