I have the same one. Why not get the ecusive to Ace?
I would.

In this video, what is the guy using to apply the flax seed oil to his Blackstone? I have a new 28" Blackstone I need to season for the first time.

One video I saw said to use and old cotton tshirt. Paper towels can leave behind fuzzies.

I also found out that sheet pans sitting on the side tables next to the griddle can get pretty hot.

Agz_2003 said:

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In this video, what is the guy using to apply the flax seed oil to his Blackstone? I have a new 28" Blackstone I need to season for the first time.

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Looked to me like paper towels held in tongs.

Just follow the initial directions and then cook a package of bacon. Boom. Seasoned. And bacon.

I always use the heavier blue shop paper towels to clean and wipe down. They're stronger and don't leave behind any fuzzies.

cclearman said:

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Is that lid hinged?
IMO being able to fully take it off is much better. Else it is just another thing to clean.

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Ran it twice yesterday - breakfast and cheese steaks dinner.

Some thoughts on the attached lid.

I think the lid pivots away enough to get only a minimum of splatter - and it wiped up pretty easily. It did prove pretty useful in a couple of other ways as well:

• I haven't yet bought a "dome" to cover food for steaming, cheese melting, etc. Pulling the lid down worked just fine and appears that it might provide enough convection effect that I might attempt a pizza or something similar that you'd usually put in an oven.
• After I was done cooking and turned the burners off, I pulled the lid down to keep out any bugs, leaves, etc. until later when I was ready to clean up.

The only real drawback that I have with the lid is that it makes the overall set up about an inch too tall to store neatly under the counter where I was hoping to tuck it in. No big deal as that location is just temporary.

Nice.

With the removable lid it has a two hooks so you can hang it off the back lip. When I go to clean I've been hitting the surface with a quick bit of hose water to create the steam cleaning. First time I use the lid That splashed grease all over the Underside. Clean a different way and it seems the attached lid should be just fine.

28" on order!

That was the goal.

Watermelon earlier and home made ice cream to top it off went along with it

Larry S Ross said:

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Everyone really needs to try the smashburger on your griddle. There are plenty of YouTube videos on it. Takes burgers at home to another level.
I bought a concrete trowel from ace to smash them. Need to you use 80/20 ground beef.

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Agree greasy burgers are the best.

Does anyone have the Academy outdoor gourmet flat top? If so, how do you like it? I saw they were on sale for $249 over the Memorial Day weekend.

What types of flat tops are y'all using? I see a bunch of Blackstone and a few Blaze. Has anyone used the EVO circular flat tops? Looking at adding one to the outdoor kitchen I am designing and they seem to get great reviews but damn if they aren't pricy.

Tx-Ag2010 said:

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What types of flat tops are y'all using? I see a bunch of Blackstone and a few Blaze. Has anyone used the EVO circular flat tops? Looking at adding one to the outdoor kitchen I am designing and they seem to get great reviews but damn if they aren't pricy.

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Mine is a Camp Chef FTG600.

Fired up the Blackstone for meal #2 for Sunday brunch. Handled the bacon, hashbrowns, eggs and warm-up of grilled veggies from the night before with ease and all at once. There's a learning curve in cooking that much food at one time plus managing the heat but overall an awesome meal. I love it already.

Texker said:

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Fired up the Blackstone for meal #2 for Sunday brunch. Handled the bacon, hashbrowns, eggs and warm-up of grilled veggies from the night before with ease and all at once. There's a learning curve in cooking that much food at one time plus managing the heat but overall an awesome meal. I love it already.

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Did meal number 1 involve an onion volcano or imitation steam locomotive?

Electrical_Ag said:

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Texker said:

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Fired up the Blackstone for meal #2 for Sunday brunch. Handled the bacon, hashbrowns, eggs and warm-up of grilled veggies from the night before with ease and all at once. There's a learning curve in cooking that much food at one time plus managing the heat but overall an awesome meal. I love it already.

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Did meal number 1 involve an onion volcano or imitation steam locomotive?

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My kids have demanded that I learn this.

Ezra Brooks said:

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Electrical_Ag said:

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Texker said:

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Fired up the Blackstone for meal #2 for Sunday brunch. Handled the bacon, hashbrowns, eggs and warm-up of grilled veggies from the night before with ease and all at once. There's a learning curve in cooking that much food at one time plus managing the heat but overall an awesome meal. I love it already.

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Did meal number 1 involve an onion volcano or imitation steam locomotive?

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My kids have demanded that I learn this.

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Pretty steep learning curve for you?

Haven't attempted it yet.

Get some onions and tannerite for a great show.

So what's cooking????

I just got the Sams Members Mark 4 burner flat top. $199. I went through the seasoning process, and the first cook was Chicken and beef Fajitas with peppers and onions. It was a big hit with the family, but still a lot to learn. Not sure what I'm going to cook next.

Made 'Egg Roll in a Bowl' tonight. Wish I had thought to take pictures. It was easy as could be and tasted great. I added some wheat rice noodles to give it some body. Just google a recipe. They're all pretty much the same

I've now cooked smash burgers, Chicken Fried rice, and Chicken Quesadillas. The family has loved it all. I also made a Fried cabbage, bacon, and sausage recipe today that turned out really well. I've got some ribeyes that I'm going to throw on there this week.

A couple of things I've learned is you really have to pay attention to your heat and hot spots on these. And you need to make sure you have everything prepared and ready to go on because it can cook fast. I've gotten to where I start out low and slow.

Fido, an egg roll bowl is Now on my list of things to try.

Just caught up on this thread. I have the 36" black stone with the hard top. I absolutely love it. Have cooked on it 2-3 times a week since I bought it. I worked at a grill restaurant running the flat top in high school and this takes me back!

We just had a kid in June so we have had a steady stream of family visiting on weekends. I have done smash burgers the most but also did hibachi, fajitas, and, breakfast several times. My wife used to hate me cooking bacon in the house but this absolutely solves that problem. I think I will have to try fish now after seeing this thread.

I got a 17" model Blackstone for my birthday a while back but just got it going last night. Cooked up some ping gai chicken on it and it did GREAT!

How do y'all clean your griddle plate?

Just set up my new 28". Fixing to season it and join the club.

Water for steam
Scrapper
Folded paper towel
Light oil