Does Anybody Have Blackstone?

[Irv]

Considering getting one.  My gas grill is on last legs.  Thye are made pretty cheaply, and I use the shlt out of mine.  Will it completely replace the gas grill?  Any better models than Blackstone?  Thanks!

[EmotionallyUnstable]

I use both my regular grated propane grill and my Blackstone. I do not think it completely replaces the need for another grill but depends on what you cook. You could get by.

 

Id highly suggest getting the biggest model as you can cook entire meals on a grill of that size. We are big fans. 

[BringBackFlutie]

I prefer the black rock restaurant where they let you cook your own meat on that stone thingy. The secret is to ask for a new stone before the first one gets too cool.

 

...I have a lot of friends who have blackstones. One of them, who happens to also be a chef and restaurant manager, swears by his. They have models that do everything you'd need a grill for. We got a new blackstone for some of the festivals I've run- lasted about 5 years- but that was after cooking like 50k burgers on it. I'd say they're pretty durable. Just like anything else, if you clean it and properly store it it should last you a long time.

[Augie]

37 minutes ago, BringBackFlutie said:

I prefer the black rock restaurant where they let you cook your own meat on that stone thingy. The secret is to ask for a new stone before the first one gets too cool.

 

...I have a lot of friends who have blackstones. One of them, who happens to also be a chef and restaurant manager, swears by his. They have models that do everything you'd need a grill for. We got a new blackstone for some of the festivals I've run- lasted about 5 years- but that was after cooking like 50k burgers on it. I'd say they're pretty durable. Just like anything else, if you clean it and properly store it it should last you a long time.

 

You mention the cleaning and I think that would be my greatest cause for hesitation. I have a flat cast iron grill pan I use on my gas Weber grill when I’m trying to get a great sear. It works great, but the pan is too hot to do anything with it when the food is done, and I find by the time I get back around to it it’s very difficult to clean and maintain. I’ve got to think the black stone would be better than that?  

[BringBackFlutie]

18 minutes ago, Augie said:

 

You mention the cleaning and I think that would be my greatest cause for hesitation. I have a flat cast iron grill pan I use on my gas Weber grill when I’m trying to get a great sear. It works great, but the pan is too hot to do anything with it when the food is done, and I find by the time I get back around to it it’s very difficult to clean and maintain. I’ve got to think the black stone would be better than that?  

 

They have griddle scrapers and a drain pan in the back to push all the crap into. You basically just pour water on it while it's still hot and scrape all the dirt to the back while it's steaming. Then dry it and spread oil on it.  It doesn't have to be perfect, and probably shouldn't be, for seasoning purposes. I do get what you mean about the cast iron- I hate cleaning mine and I basically end up re-seasoning it every time- but it's much easier to scrape a griddle than a pan, and the blackstones don't require the level of cleanliness I typically require for a cast iron.

[Simon]

I got a large Blackstone grill/griddle combo for camp a few years ago and it's been outstanding.

I literally have to wait in line to use it sometimes because so many people love it and want to cook on it. Which means I often sit on my ass and drink beer while people cook me dinner. And breakfast. 

It takes a tremendous pounding and has actually been knocked down off the deck a couple times (bears and drunks) but still runs like the day it was bought without me having had to replace a single burner, heat tent, ignitor, etc. It also sits outside 365 a year (grill cover in winter) and hasn't shown any rust.

I'll probably never buy a different model again.

 

31 minutes ago, Augie said:

You mention the cleaning and I think that would be my greatest cause for hesitation. I have a flat cast iron grill pan I use on my gas Weber grill when I’m trying to get a great sear. It works great, but the pan is too hot to do anything with it when the food is done, and I find by the time I get back around to it it’s very difficult to clean and maintain. I’ve got to think the black stone would be better than that?  

 

Cleaning the griddle takes under a minute with just water while it's still hot and then you're done with the whole job before you even eat.

Having the combo (side by side grill and griddle in a single combined unit) has been worth it's weight in gold.

[Augie]

18 minutes ago, Simon said:

 

Cleaning the griddle takes under a minute with just water while it's still hot and then you're done with the whole job before you even eat.

Having the combo (side by side grill and griddle in a single combined unit) has been worth it's weight in gold.

 

Wait, if they have a combo, that sounds perfect! Is there any reason (other than expense) not to just replace my Weber grill which is hooked to the house for gas? Is there a downside? I was thinking of having one on a patio, but it would be more convenient where the Weber is on a deck outside the back door. 

[Simon]

3 hours ago, Augie said:

 

Wait, if they have a combo, that sounds perfect! Is there any reason (other than expense) not to just replace my Weber grill which is hooked to the house for gas? Is there a downside? I was thinking of having one on a patio, but it would be more convenient where the Weber is on a deck outside the back door. 

 

Zero downside. I don't think there will ever be another day in my life when I don't have a combo.

If you have guests occasionally and prefer to hang outside, go out and get one tomorrow (after the Bills game:-).

Whether it's having bloody marys on the deck while cooking steak and eggs or working burgers with mushrooms/onions for a party or making delicious batches of sausages/cabbage or whatever else you can think of, it's a genuinely great tool.

My suggestion is to buy one with nice hinged hoods; they don't all have that and the fact that it serves several purposes makes it worth it, imo.

I'd also suggest inviting the guy who talked you into it down for a burger with a lightly fried egg!

[1billsnut]

I have one and I love it!  I bought my son the Sams Club brand, it has more “bling” for less money than the blackstone.  
 

If I did it over again, I would buy the Sams Club brand. 

[Augie]

So, I’m looking at the website now. I think it might be an adjustment for me to get used to something different than the way I’ve grilled for decades. I’m not saying that is a bad thing.  I do cook a bunch of stuff on indirect heat under the hood (well seasoned skin on, bone in chicken thighs are a regular), and I’ll use the little rack up high in the back when there are flare ups. 

 

I’m intrigued. My wife has us making a list of things we want to do and places we want to go this year. Put it on the schedule, then make it happen. (Or try like hell.) Cooking classes was one item we both had high on the list. 

[Simon]

10 minutes ago, Augie said:

So, I’m looking at the website now. I think it might be an adjustment for me to get used to something different than the way I’ve grilled for decades. I’m not saying that is a bad thing.  I do cook a bunch of stuff on indirect heat under the hood (well seasoned skin on, bone in chicken thighs are a regular), and I’ll use the little rack up high in the back when there are flare ups. 

 

I will give you a heads up that mine runs very hot with the lid closed so I often only light one burner.
It's not an inconvenience, but it is an adjustment factor.

[haroldwaide]

I've used an 18 inch Blackstone griddle for tailgating for years.  Fits nicely in the back of the van, and clean up is a breeze.  Highly recommend it.  Also, spring for disposable grease trap liners.  Well worth it.

[Miyagi-Do Karate]

I love mine. I would recommend getting the biggest one possible with a hood. The marginal cost of the bigger ones is well worth what you get out of it.

 

cleaning is super easy.

 

the best part is being able to make a ton of smash burgers, which I much prefer to burgers on a regular grill. 

[BuffaloBill]

20 hours ago, Augie said:

 

You mention the cleaning and I think that would be my greatest cause for hesitation. I have a flat cast iron grill pan I use on my gas Weber grill when I’m trying to get a great sear. It works great, but the pan is too hot to do anything with it when the food is done, and I find by the time I get back around to it it’s very difficult to clean and maintain. I’ve got to think the black stone would be better than that?  

 

Chainmail on cast iron works wonderfully. https://www.amazon.com/s?k=cast-iron+skillet+scrubber&hvadid=722089627830&hvdev=c&hvlocphy=9013463&hvnetw=g&hvqmt=b&hvrand=2728257157696718677&hvtargid=kwd-751907401819&hydadcr=18711_13709481&tag=googhydr-20&ref=pd_sl_70e12gcixs_b

 

I don’t really “clean” my cast iron. Maybe (very, very rarely) a splash of mildly soapy water, chainmail round and round with some pressure and then wipe out with a dry, clean folded (quarters) paper towel. I usually don’t use any water and use the chainmail dry “scrub” while the pan is a little warm. 

 

When the chainmail gets a little grungy I just throw it on the silverware rack in the dishwasher. Easy Peezy. 

 

[Miyagi-Do Karate]

2 hours ago, BuffaloBill said:

 

Chainmail on cast iron works wonderfully. https://www.amazon.com/s?k=cast-iron+skillet+scrubber&hvadid=722089627830&hvdev=c&hvlocphy=9013463&hvnetw=g&hvqmt=b&hvrand=2728257157696718677&hvtargid=kwd-751907401819&hydadcr=18711_13709481&tag=googhydr-20&ref=pd_sl_70e12gcixs_b

 

I don’t really “clean” my cast iron. Maybe (very, very rarely) a splash of mildly soapy water, chainmail round and round with some pressure and then wipe out with a dry, clean folded (quarters) paper towel. I usually don’t use any water and use the chainmail dry “scrub” while the pan is a little warm. 

 

When the chainmail gets a little grungy I just throw it on the silverware rack in the dishwasher. Easy Peezy. 

 

for my blackstone, I just scrape off with water. Wipe it down, and then oil it a little. Super easy. 
 

what’s fun is it reminds me of when I was 16 years old and would clean the flat top grills working at Wendy’s. 

[BuffaloBill]

1 minute ago, Miyagi-Do Karate said:

for my blackstone, I just scrape off with water. Wipe it down, and then oil it a little. Super easy. 
 

what’s fun is it reminds me of when I was 16 years old and would clean the flat top grills working at Wendy’s. 

 

Grease on, Grease off

[Miyagi-Do Karate]

Just now, BuffaloBill said:

 

Grease on, Grease off

very important to keep the wrist locked and do small semi circles! 

[Bferra13]

It's great but please learn how to clean it right. It's a very maintenance heavy piece of equipment.  Griddles wernt meant to be kept outside. They rust even when covered. You have to clean then quickly after cooking whike still hot and re-season the griddle. Don't be surprised if you are sanding off the rust under the top layer in spring after winter. I love mine though. Just watch a bunch of YouTube videos about care and maintenance. 

[Bferra13]

On 1/4/2025 at 5:52 PM, Simon said:

 

I will give you a heads up that mine runs very hot with the lid closed so I often only light one burner.
It's not an inconvenience, but it is an adjustment factor.

Public service message. You are not supposed to cook with the lid down on it for any longer than maybe helping it preheat a bit quicker.

 

You should not cook with a Blackstone griddle lid down because it is primarily designed for storage and protecting the griddle surface, not for cooking with the lid closed; doing so can be dangerous due to potential oil flare-ups if grease drips onto the flame while the hood is down, and can also warp the lid if used for extended periods while cooking

 

That was a quick thing from google, but also the paint wasn't meant heat on the hood. You don't want that stuff melting on your food.

Edited 21 hours ago by Bferra13

[Simon]

1 minute ago, Bferra13 said:

Public service message. You are not supposed to cook with the lid down on it for any longer than searing something quick. 

 

You should not cook with a Blackstone griddle lid down because it is primarily designed for storage and protecting the griddle surface, not for cooking with the lid closed; doing so can be dangerous due to potential oil flare-ups if grease drips onto the flame while the hood is down, and can also warp the lid if used for extended periods while cooking

 

That was a quick thing from google, but also the paint wasn't meant heat on the hood. You don't want that stuff melting on your food.

 

I do it primarily to keep food warm, quickly melt cheese, keep woodsmoke in at low temps, etc