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Author Topic: Blackstone cooking  (Read 1749 times)

Offline Pathfinder101

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Re: Blackstone cooking
« Reply #15 on: June 04, 2024, 03:42:04 PM »
Smash burgers are some of our favorites, and the Benihana style fried rice.

 :yeah:  This is the exact two things I was going to suggest. 
Before you criticize someone, you should walk a mile in their shoes.  That way, when you criticize them, you're a mile away and you have their shoes.

Offline Mudman

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Re: Blackstone cooking
« Reply #16 on: June 04, 2024, 04:54:30 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%!
: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?
MAGA!  Again..

Offline jackelope

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Re: Blackstone cooking
« Reply #17 on: June 04, 2024, 08:10:50 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%!
: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?

:chuckle:
:fire.:

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My posts, opinions and statements do not represent those of this forum

Offline OltHunter

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Re: Blackstone cooking
« Reply #18 on: June 04, 2024, 08:16:08 PM »
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.

Offline Boss .300 winmag

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Re: Blackstone cooking
« Reply #19 on: June 04, 2024, 09:16:05 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%!
: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?

I donít wanna burn my meat.😉
"Just because I like granola, and I have stretched my arms around a few trees, doesn't mean I'm a tree hugger!
Hi I'm 8156, our leader is Bearpaw.
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Offline Mudman

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Re: Blackstone cooking
« Reply #20 on: June 06, 2024, 05:22:42 PM »
Burnt chinese meat?!?!   :dunno:   sounds like a way to win the upcoming war?
MAGA!  Again..

 


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