Bought my first Blackstone griddle-any advice?

daturbosix

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OH FUCK ME! NEVER HAD THIS PROBLEM IN 10 years of living here. Been about a week since I used it and pulled the cover off a little mouse jumped from underneath where the burners are and skidaddled. Fuck this I don’t do well with wildlife. Check your shit guys
was this in your garage?
 
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Great White Drake

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My buddy has the 3 burner 36”. Makes burgers and fries. Tasty as hell.
 

Ryan02Stang

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Pro tip.....take the metal griddle top off over the winter and store it in a shed or your garage or something. If you just cover it and leave it out over winter, you could end up with mouse shit on the griddle. Not a big deal, you can clean and burn it off....but definitely nasty.
 

Aircal

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Was thinking last night to come in here and ask, how has everyone that leaves it outside faired condition wise as summer has ended?
 

Z28Camaro

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How thick is the material used for the cooking plate surface on these griddles?
 

Flyn

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My birthday is Friday and Christmas is coming so I'm looking at Blackstones and electric smokers. I need to decide which one I will use more frequently. They're completely different cook appliances but both are attractive. The griddle can cook so many things well including smash burgers and the electric smoker makes smoking no brainer easy. Push a couple buttons, replace water and wood chips as needed and sit back with a beer while the smoker does the work. A lot less time spent maintaining the proper temp than an offset smoker.

Amy says where are you going to put it?
 

Ryan02Stang

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My birthday is Friday and Christmas is coming so I'm looking at Blackstones and electric smokers. I need to decide which one I will use more frequently. They're completely different cook appliances but both are attractive. The griddle can cook so many things well including smash burgers and the electric smoker makes smoking no brainer easy. Push a couple buttons, replace water and wood chips as needed and sit back with a beer while the smoker does the work. A lot less time spent maintaining the proper temp than an offset smoker.

Amy says where are you going to put it?

We have both and and use the Blackstone much more often. Do love the Masterbuilt electric smoker though.
 

Flyn

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Yeah, if I had more covered area on my lanai, I'd think about getting both. I already have 3 grills on the lanai and recently put my bullet smoker out by the curb because it was a hassle to use so it just sat outside rusting. Somebody garbage picked it in less than an hour.
 

Z28Camaro

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It’s a good thickness, retains heat very well and does not hot spot, heat is evenly dispersed.

I don't have a "good thickness" conversion chart or decoder ring - do you happen to know what the actual plate thickness is? I am asking not only about the areas you mention like hot spots or even dispersion, but more about being a heat sink that retains temperature when food is placed on it.
 

Z28Camaro

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Ok, interesting.

I have a colleague from Nebraska and his family had a store and diner in a small town. Was always talking about the food and the burgers. He was telling me about the flat top grill and when they eventually closed the place and moved it; said the cook top must have been nearly 1” thick. I was thinking about the heat retention of a piece of metal like that. Of course, it would take longer to heat up, but would also be interesting for how that retained heat could make some food cook differently.

I’d like to compare the commercial flat tops to the ones from Walmart. If the only difference is the thickness of the cooking plate, I would probably hack one of those and make my own cook top out of a thick chunk of commercial stainless. Just an idea anyway.
 
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