Pitted in the middle where it gets the hottest. What am I doing wrong here? Sorry for the sideways picture.

Probably just pitting in the seasoning. Either way, it doesn't make a difference on how it cooks. If you are really concerned about it, you can strip it all the way down. When I did mine, I bought a mega pack of coarse sanding discs from Amazon and hit it with my palm sander. All the way down to bare metal, then reseasoned.

I really don't think you have any issue here. Sometimes super hot thick grease gets cooked on too thick and eventually it will chip off, I think that's what is happening here. No problem really.

Thanks for the info, that's what I was thinking because I haven't had any issues from it.

Nothing that concerns me. You can get a blackstone cleaning kit, with the stone scraper. It actually does a really good job. Just scrape it down to metal, then re-season it. Or just keep cooking on it if it isn't chipping away, as it's probably just the seasoning built up.

It's pitting in the seasoning. Strip with the griddle cleaner attached. I've found nothing better.

https://www.amazon.com/Scotch-Brite-Griddle-Cleaning-Starter-710/dp/B00F4FM4W8

Looks well seasoned to me!

Mine has some rough spots after a couple years of use. Is a wire wheel too aggressive to strip it down to be reseasoned?

No. I tried wire wheels but prefer a sander when I do my annual re-seasoning.

Bingo ..

And it's amazing how well these things clean up. My neighbor put his out by the street because he left it out one too many times. It looked a little rough, but worked fine.

A few days later I had it looking good as new

Great recovery job. Don't show your neighbor.

Having them over for burgers was the best part

Watchful Ag said:

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Having them over for burgers was the best part

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You should. People are wasteful. Nothing better than saving a somewhat pricey item to show back off to the person that threw it away.

Well done sir and of course "user name checks out"

Did a heavy scrape after cooking tonight. Now what do you think?

OP, at least once a week I eat at a place that has a similar cooking surface with a big crack all the way down it - can see the flames - and it's going strong.

BrazosDog02 said:

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Watchful Ag said:

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Having them over for burgers was the best part

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You should. People are wasteful. Nothing better than saving a somewhat pricey item to show back off to the person that threw it away.

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Great job on the rework Watchfull! Brazos is right too. My Ryobi electric power washer stopped working like Christmas lights. Put up last use working great. Next time, dead. Changed the GFCI, and fired right up. I wonder how many electric power washers are in dumps that just need a $20 part. Used as teaching lesson for kiddo who wanted to toss it and get another.

What is the purpose of taking it back to bare metal? Mine has 5 years of seasoning on it and looks putted and layered but cooks great. I don't care. Should I?

I think I have had a few "lazy" cleans on mine after maybe too many beverages which was leaving my food "dirtier" than I liked. I did an aggressive scrape on it last night and like how it turned out.

bam02 said:

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What is the purpose of taking it back to bare metal? Mine has 5 years of seasoning on it and looks putted and layered but cooks great. I don't care. Should I?

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I'd agree that "back to bare metal" isn't necessary for the OP. Some of the other pics probably deserved it though.

Turf-Ag02 said:

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I think I have had a few "lazy" cleans on mine after maybe too many beverages which was leaving my food "dirtier" than I liked. I did an aggressive scrape on it last night and like how it turned out.

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What did you use to scrape it with?

The scraper that came with it.

Has anyone used the Camp Chef 600 grill? Looks similar but about 20% lower BTU output.

Does the blackstone have enough heat to get a good sear on steaks?

I have the camp chef. Gets plenty hot.

Is there anything you can't do on a blackstone that you could on a gas grill? Thinking of upgrading.

Camp Chef here. It's gets way hotter than you could ever need. Probably 600-700 degrees with all four burners on high. The pizza oven is a great addition as well.

mernaggie12 said:

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Is there anything you can't do on a blackstone that you could on a gas grill? Thinking of upgrading.

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Not that I can think of. But, it's really different types of cooking. If you have a Kamado style cooker, and a Blackstone type of product, you are pretty much set in the cooking department. It's virtually impossible to justify offset smokers, gas grills, etc if you have those two. At that point you are just getting stuff because you want it, and that's cool, but those two will set you up.

BrazosDog02 said:

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mernaggie12 said:

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Is there anything you can't do on a blackstone that you could on a gas grill? Thinking of upgrading.

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Not that I can think of. But, it's really different types of cooking. If you have a Kamado style cooker, and a Blackstone type of product, you are pretty much set in the cooking department. It's virtually impossible to justify offset smokers, gas grills, etc if you have those two. At that point you are just getting stuff because you want it, and that's cool, but those two will set you up.

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Exactly where I'm at. I have a 36" blackstone and a large BGE, and even I can't come up with a reason to get anything else.

Perfect setup for a family my size

Thanks. I'll probably pull the trigger on it. They look like a solid cooker to compliment my Big Joe Kamado.

Was also looking at a more industrial cooker but I'm not sure how it would hold up on a patio.

https://www.webstaurantstore.com/avantco-cag36mg-36-countertop-gas-griddle-with-manual-controls-90-000-btu/177CAG36MG.html

What do yall do for the rust spots? After use, scrape, put down some seasoning and turn it on to cook it in?

Personally, when I am done cooking, whatever it is, while it's hot, I scrape it clean. Then, if there is any grease whatsoever hanging out in the back, I catch it before it drips into the grease holder and I re-spread it all over the grill. Then I close it up and forget it. If there isn't enough, then I take my squirt bottle of vegetable oil and drizzle it over the grill and spread it out with a spatula or something.

When you are ready to cook again, heat it up, push the grease to the back, and go to town.

Old Sarge said:

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BrazosDog02 said:

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Watchful Ag said:

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Having them over for burgers was the best part

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You should. People are wasteful. Nothing better than saving a somewhat pricey item to show back off to the person that threw it away.

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Great job on the rework Watchfull! Brazos is right too. My Ryobi electric power washer stopped working like Christmas lights. Put up last use working great. Next time, dead. Changed the GFCI, and fired right up. I wonder how many electric power washers are in dumps that just need a $20 part. Used as teaching lesson for kiddo who wanted to toss it and get another.

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I don't want to start a new thread just to ask you this. My Ryobi didn't die over the weekend, but is f'ing up.

I did about an hour's worth of washing in the back, no problem. Then moved to the front, hooked up and started again. The garden hose was long and I was probably impatient, so I think I may have dry accelerated it at first. It sprayed for a couple of seconds then shut down. I went through several GFCI trouble shoots and knew it was getting power. Unplugged the hose, used shorter one, etc.

Finally I disconnected the spray hose at the base and the motor kicked on. Sprayed out of the base hole with force. So I check my spray hose, made sure no kinks, plugged back in. This time it did this pattern -- rev up, shut down, rev up, shut down, rev up, etc. About every second. The spray hose would contract and I could feel vibration in the wand when it revved. Trigger did nothing.

So this time I disconnected the spray hose at the wand end. Boom, engine kicks on full (no rev) and water sprays out of the end with force.

So does this seem like a bad connection / seal, or faulty wand? I haven't taken the wand apart to see if it is stuck in some no man's land of triggering start but not keeping it going.

Tx-Ag2010 said:

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Thanks. I'll probably pull the trigger on it. They look like a solid cooker to compliment my Big Joe Kamado.

Was also looking at a more industrial cooker but I'm not sure how it would hold up on a patio.

https://www.webstaurantstore.com/avantco-cag36mg-36-countertop-gas-griddle-with-manual-controls-90-000-btu/177CAG36MG.html

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I would recommend looking at all griddle options. Lots of them out there (more than when I bought). Definitely like my camp chef but would also look around if I was buying today.

Ag83 said:

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Tx-Ag2010 said:

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Thanks. I'll probably pull the trigger on it. They look like a solid cooker to compliment my Big Joe Kamado.

Was also looking at a more industrial cooker but I'm not sure how it would hold up on a patio.

https://www.webstaurantstore.com/avantco-cag36mg-36-countertop-gas-griddle-with-manual-controls-90-000-btu/177CAG36MG.html

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I would recommend looking at all griddle options. Lots of them out there (more than when I bought). Definitely like my camp chef but would also look around if I was buying today.

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Only reason I listed camp chef is it just happens to be available via a rewards points thing my company does and so it would be close to free.

Any others you might recommend?

I had my eye on the Evo flat top grill before Covid when they were ~$3k but at more than $5k now I'm probably going to go the cheaper route.

For close to free? Nope. Jump on that Camp Chef!