lbhsbz
Putting on the brakes
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Momma wants one. Is the Blackstone still the best, or do other brands offer more? Looking to keep it under $350ish.
I've got 2 so I'm convinced it's the way to go.
Walmart usually has them in stock and at very good prices.
I'd get the 36" with hinged cover (not the flat cover or no cover versions) 4 burner unit. If that's too big then you can get the 22" with hinged cover that's about $175.00 with a stand - sweet deal.
I will say this. Get the biggest one they offer. Love mine. Use it 4-5 times a week for breakfast or dinners.
Fuckn ballerI've got 2 so I'm convinced it's the way to go.
Walmart usually has them in stock and at very good prices.
I'd get the 36" with hinged cover (not the flat cover or no cover versions) 4 burner unit. If that's too big then you can get the 22" with hinged cover that's about $175.00 with a stand - sweet deal.
I didn't understand it for a long time either but it's a game changer. I use mine multiple times throughout the week, we do lots of dinners and breakfast on it. Easy cleanup and the house doesn't smell!I live in Santa Maria so mI usually BBQ over an oak pit. Recently purchased a Traeger, which I really like. Both the pit and the Traeger cook over an open flame or smoke/heat. I don’t understand the Blackstone concept. Am I missing something or is it just like cooking in a frying pan?
It isn't a replacement for a BBQ. I guess it is sort of like a large frying pan or cast iron pan. I cooked an amazing fillet on one side of it while making amazing brussels sprouts on it the other day. Also awesome fried rice. And a hashbrowns. And bacon. And omelets. And marinated boneless skinless chicken. And burgers. And shrimp. And cinnamon rolls. And all of this is easy to do for around 3 families at a time. It is kinda fun to try to figure out how to use all of the space and get everything to come together. You have to want to do it since things can happen fast and stress you out though.I live in Santa Maria so mI usually BBQ over an oak pit. Recently purchased a Traeger, which I really like. Both the pit and the Traeger cook over an open flame or smoke/heat. I don’t understand the Blackstone concept. Am I missing something or is it just like cooking in a frying pan?
I've held back for years regarding this comment.
No.. Blackstone isn't the best.. sorry if some feelings get hurt..
Blackstone is nothing more than a cheaper copy of Camp Chef products.. always has been .
Everyone in my industry ( outdoor propane products ) knows that.
Yes, they are less expensive. Yes, they work well and serve a purpose in the market But,
Construction and gauge of the metals is less than the product they copied when they were introduced into the box stores...
Boom!
I picked mine up at a Father's Day special last year. Seems they (Ace Hardware) had a run with a few more options and better pricing.Where can you find a 36" with a hinged lid? They seem hard to find.
it works out about exactly like you think it would. Some McGivering of wind blockage required and conditions permiting it can be done.So what is the verdict on using these in a windy situation in regards to dust /sand while camping?
I’ve done my food program off the TH stove and a Weber Q series BBQ to avoid “eating the desert dust”, and have succeeded thus far, lol.
Hook it up...I’d rather give them the business than WalmartBlackstone 36. Mine is on order as we speak and I can't wait to use it. We have several neighbors with same model and it is super versatile. If you're having trouble finding it for 350, let me know and I can see what the best price I can get one at, as I am friends with the owner of the new BBQland in LB on Palo Verde and Spring. I believe they retail for right about 350 if I remember right.
Great info.it works out about exactly like you think it would. Some McGivering of wind blockage required and conditions permiting it can be done.
as far as the heat/flame it self is concerned i got the little wind blocks for the edges of the 36" that blackstone makes but i haven't seen any yet for the 17" we take camping. made some out of foil, set it up on the lee side of the trailer and had minimal sand grinds in 20mph winds.
Everyone in my industry ( outdoor propane products ) knows that.
I tell you whatHank Hill is on RDP?!?!?!?!
Also get a laser thermometer for it so you can learn the hot spots, no two of these things are the same and also use it to make sure the temp is low enough to clean it with water or it can warp.
So what is the verdict on using these in a windy situation in regards to dust /sand while camping?
I’ve done my food program off the TH stove and a Weber Q series BBQ to avoid “eating the desert dust”, and have succeeded thus far, lol.
I've held back for years regarding this comment.
No.. Blackstone isn't the best.. sorry if some feelings get hurt..
Blackstone is nothing more than a cheaper copy of Camp Chef products.. always has been .
Everyone in my industry ( outdoor propane products ) knows that.
Yes, they are less expensive. Yes, they work well and serve a purpose in the market But,
Construction and gauge of the metals is less than the product they copied when they were introduced into the box stores...
Boom!
We have a 36 at home and a 28 we leave in the Glamis trailer. Home unit I converted to natural gas. Get the wind protectors. Also I oil it with olive oil after each use, best bet I’ve found to maintain it and it doesn’t burn and leave a residue since olive oil had the highest burn temp of any oil.
Thanks Kev, good stuff.ive found olive oil to add a very off putting flavor to stuff when i used it with high heat.
- Olive Oil; a great oil for cooking at a lower smoke point, gives your food a great taste too. Readily available in all supermarkets. You probably have olive oil in your cupboard already! Smoke Point 325°F
- Flaxseed Oil; has a lower smoke point, but doesn't break down easily. Great oil for seasoning your pan and creating a solid layer to protect it against burnt food and rust. Smoke Point 225°F.
- Vegetable Oils; vegetable oils are our go-to oil when it comes to griddle cooking. A high smoke point and a relatively neutral flavor, make it perfect for high temp cooking. Smoke Point 400 - 450°F.
- Canola Oil; one of the best oils for griddle cooking is canola oil. It has a high smoke point but doesn't leave much of a mark on the taste of the food either. Smoke Point 400°F.
- Sunflower Seed Oil; a great choice for high-temperature cooking on a cast iron griddle pan, and widely available in shops and supermarkets. It has a super high smoke point and doesn't break down easily. Smoke Point 440°F.
- Sesame Oil; with a mid-range smoke point, sesame oil can be great for slow cooking on griddles. At higher temperatures, it breaks down, leaving a sesame seed taste, which some chefs love and some chefs hate. Smoke Point 350°F.
- Avocado Oil; with a ridiculously high smoke point, avocado oil is perfect for cooking meats on a griddle pan at super-high temperatures. Smoke Point 520°F.
Just checked the kitchen, its Avocado oil, I should have known she was right, arent they always?Thanks Kev, good stuff.
More importantly, we are always wrong.Just checked the kitchen, its Avocado oil, I should have known she was right, arent they always?
Check to see that the burners are off before you turn the gas on. Sometimes the regulator will sense a free flow situation and not flowI have a blackstone 22 and only problem i have is the regulator sometime gets stuck and burners will not go very high.
Also check the orientation of the regulator. My old BBQ was very sensitive to this. if it was not clocked just right it went into limp mode.Check to see that the burners are off before you turn the gas on. Sometimes the regulator will sense a free flow situation and not flow
We have a 36 at home and a 28 we leave in the Glamis trailer. Home unit I converted to natural gas. Get the wind protectors. Also I oil it with olive oil after each use, best bet I’ve found to maintain it and it doesn’t burn and leave a residue since AVOCADO oil has the highest burn temp of any oil.
I use flax seed oil for conditioner, it has a low point of polymerizing. Is that a word? Lol
Yep, I use either sunflower or avocado oil on my blackstone. I use olive oil or sunflower oil to coat it when I'm done cooking after it cools.ive found olive oil to add a very off putting flavor to stuff when i used it with high heat.
- Olive Oil; a great oil for cooking at a lower smoke point, gives your food a great taste too. Readily available in all supermarkets. You probably have olive oil in your cupboard already! Smoke Point 325°F
- Flaxseed Oil; has a lower smoke point, but doesn't break down easily. Great oil for seasoning your pan and creating a solid layer to protect it against burnt food and rust. Smoke Point 225°F.
- Vegetable Oils; vegetable oils are our go-to oil when it comes to griddle cooking. A high smoke point and a relatively neutral flavor, make it perfect for high temp cooking. Smoke Point 400 - 450°F.
- Canola Oil; one of the best oils for griddle cooking is canola oil. It has a high smoke point but doesn't leave much of a mark on the taste of the food either. Smoke Point 400°F.
- Sunflower Seed Oil; a great choice for high-temperature cooking on a cast iron griddle pan, and widely available in shops and supermarkets. It has a super high smoke point and doesn't break down easily. Smoke Point 440°F.
- Sesame Oil; with a mid-range smoke point, sesame oil can be great for slow cooking on griddles. At higher temperatures, it breaks down, leaving a sesame seed taste, which some chefs love and some chefs hate. Smoke Point 350°F.
- Avocado Oil; with a ridiculously high smoke point, avocado oil is perfect for cooking meats on a griddle pan at super-high temperatures. Smoke Point 520°F.