Community > Butchering, Cooking, Recipes
Blackstone cooking
Pathfinder101:
--- Quote from: fowl smacker on June 02, 2024, 02:10:42 PM ---Smash burgers are some of our favorites, and the Benihana style fried rice.
--- End quote ---
:yeah: This is the exact two things I was going to suggest.
Mudman:
--- Quote from: OltHunter on June 02, 2024, 07:29:15 PM ---I recently picked up the tractor supply 36", so this is my first time with a Blackstone! I was not happy with the output and heat dispersion. Not sure if that's why they were on sale and cheap $279 with the lid.
I could only get up to 450 degrees (have a laser one) and very small sear area.
I ripped the burners out, replaced them with some different ones, and got an adjustable regulator. Made a world of difference for me. Cost only about $60 and a few hours of time.
I made little stainless steel shelves out of 0.04" steel so didn't have to drill anything new into the Blackstone.
Much more satisfied and can get it up to 600, with a much larger area to sear.
If you're disappointed with your griddle, try this out. If your sear area is good, but not hot enough, get the regulator (start low and work up!).
I tried to splice a before and after pic of the seasoning and blackening I got stock and modified.
Now I can at least say a little bit of this is American made, like 0.1%!
--- End quote ---
:yeah: Exactly. Then its cold and the wind blows in December and ya can barely burn ya meat! No offense but I dont reccomend chinese blackstone. I prefer camp chef. Probably china too?
jackelope:
--- Quote from: Mudman on June 04, 2024, 04:54:30 PM ---
--- Quote from: OltHunter on June 02, 2024, 07:29:15 PM ---I recently picked up the tractor supply 36", so this is my first time with a Blackstone! I was not happy with the output and heat dispersion. Not sure if that's why they were on sale and cheap $279 with the lid.
I could only get up to 450 degrees (have a laser one) and very small sear area.
I ripped the burners out, replaced them with some different ones, and got an adjustable regulator. Made a world of difference for me. Cost only about $60 and a few hours of time.
I made little stainless steel shelves out of 0.04" steel so didn't have to drill anything new into the Blackstone.
Much more satisfied and can get it up to 600, with a much larger area to sear.
If you're disappointed with your griddle, try this out. If your sear area is good, but not hot enough, get the regulator (start low and work up!).
I tried to splice a before and after pic of the seasoning and blackening I got stock and modified.
Now I can at least say a little bit of this is American made, like 0.1%!
--- End quote ---
:yeah: Exactly. Then its cold and the wind blows in December and ya can barely burn ya meat! No offense but I dont reccomend chinese blackstone. I prefer camp chef. Probably china too?
--- End quote ---
:chuckle:
OltHunter:
Champ Chef is China too. I got their Woodwind pellet grill and their 3 burner camp stove that I used their griddles on before I got my Blackstone.
Boss .300 winmag:
--- Quote from: Mudman on June 04, 2024, 04:54:30 PM ---
--- Quote from: OltHunter on June 02, 2024, 07:29:15 PM ---I recently picked up the tractor supply 36", so this is my first time with a Blackstone! I was not happy with the output and heat dispersion. Not sure if that's why they were on sale and cheap $279 with the lid.
I could only get up to 450 degrees (have a laser one) and very small sear area.
I ripped the burners out, replaced them with some different ones, and got an adjustable regulator. Made a world of difference for me. Cost only about $60 and a few hours of time.
I made little stainless steel shelves out of 0.04" steel so didn't have to drill anything new into the Blackstone.
Much more satisfied and can get it up to 600, with a much larger area to sear.
If you're disappointed with your griddle, try this out. If your sear area is good, but not hot enough, get the regulator (start low and work up!).
I tried to splice a before and after pic of the seasoning and blackening I got stock and modified.
Now I can at least say a little bit of this is American made, like 0.1%!
--- End quote ---
:yeah: Exactly. Then its cold and the wind blows in December and ya can barely burn ya meat! No offense but I dont reccomend chinese blackstone. I prefer camp chef. Probably china too?
--- End quote ---
I don’t wanna burn my meat.😉
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