Good Sam Club Open Roads Forum: Blackstone 22" griddle for $99 at Walmart!!
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 > Blackstone 22" griddle for $99 at Walmart!!

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wopachop

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Posted: 11/30/20 09:52pm Link  |  Quote  |  Print  |  Notify Moderator

First cook!! Garlic onions peppers. Bread tomato cheese. That was fun cooking onions and peppers on all that stored heat.

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wopachop

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Posted: 11/30/20 09:59pm Link  |  Quote  |  Print  |  Notify Moderator

2nd cook tonight chicken and tators. One of the kiddos came out and rocked the griddle with us.


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wopachop

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Posted: 12/01/20 10:54am Link  |  Quote  |  Print  |  Notify Moderator

dedmiston wrote:

I had somebody offer me "a whole lotta med grade weed" for a bike I listed on Craigslist years ago. My buddies still tease me.
Funny stuff!!! Good ole wacky tabacky. If you know anyone selling a dirt bike we are looking.

spoon059

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Posted: 12/01/20 05:32pm Link  |  Quote  |  Print  |  Notify Moderator

OkieGene wrote:

^^^ Regular paper towels pretty well suck. They lint up and fall apart.

Go buy some rolls of the Scott Brand blue shop towels on the roll. Sams or Costco is best, or you can buy single rolls or 2 or 3 rolls in a plastic wrap pack at wallychinamart.

A nice squeeze bottle of water and a sturdy (but slightly flexible) scraper or putty knife is perfect for cleaning. While the grill is hot, squeeze out some water. The water will steam up and loosen and food bits. The scrape it with the scraper or putty knife. Do that a couple times, you'll get it pretty clean.

If you want it SUPER clean, get a griddle scrubber tool, a griddle screen and some Scotch pads. I worked at a sub shop as a kid, that's how we cleaned them. Scrape off with water, then add a little oil and "sand" it with the screen to get off the rest of the surface contaminants. Final rinse with water to get it clean. No paper towels necessary. Before you cover it, give it a light mist of cooking spray (I prefer olive oil) to prevent rust if you leave it outside.


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wopachop

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Posted: 12/01/20 06:41pm Link  |  Quote  |  Print  |  Notify Moderator

Garlic and lime, got ya feelin fine!!
Did a pork loin. Tried to get some water vapor moving around in there.
Looking back i should have soaked a couple pieces of wood and set them on the griddle.

Anyone have a thermometer they love? Would like to have 2 probes. Meat temp and air temp. Heck even 3 probes if one can also show griddle temp. Would be fun to see humidity as well. Play around with water trays and see what gets the most moisture going.

Hope the pics dont get annoying. My camera lens is scratched and blurry.

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wopachop

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Posted: 12/09/20 03:34pm Link  |  Quote  |  Print  |  Notify Moderator

Hello blackstone owners. How would you describe the curve of your griddle? Mine puts oil towards the corners. Wondering if i warped it. Been slowly reading through the manual. Today i got to the part that says "do not add water to the entire surface as it can cause warping".

I notice the supports welded to the bottom of the griddle. They sure could do a better job at that. Each piece of metal has 3 tiny welds. Each side and the center. The bar sits a good sixteenth away from the surface. At first i thought it was to help create an even temp. If that was the case it would be nice if the metal supports had contact with the griddle surface. Thinking now its just to prevent warping. 

I dont remember the oil falling to the corners so quickly. Thinking i might have slightly warped mine. Have cleaned it twice. Full blast hot and then dumped water on the entire surface. Should have known better. Every pan i have ever own says to avoid adding cold water to a hot surface to avoid warping. 
I guess while cooking you can deglaze. But the volume of liquid is little. So warping is less likely to happen. 
The blackstone manual i have says only do 6" sections at a time. Using something like 1 or 2 teaspoons or tablespoons. Dont remember exactly but you get the idea. 

spoon059

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Posted: 12/09/20 04:21pm Link  |  Quote  |  Print  |  Notify Moderator

I've used stainless steel cooking surfaces for years at work and now as a Blackstone. I use water (room temp, not "cold") to clean them all.

ktmrfs

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Posted: 12/09/20 09:22pm Link  |  Quote  |  Print  |  Notify Moderator

wopachop wrote:

Hello blackstone owners. How would you describe the curve of your griddle? Mine puts oil towards the corners. Wondering if i warped it. Been slowly reading through the manual. Today i got to the part that says "do not add water to the entire surface as it can cause warping".

I notice the supports welded to the bottom of the griddle. They sure could do a better job at that. Each piece of metal has 3 tiny welds. Each side and the center. The bar sits a good sixteenth away from the surface. At first i thought it was to help create an even temp. If that was the case it would be nice if the metal supports had contact with the griddle surface. Thinking now its just to prevent warping. 

I dont remember the oil falling to the corners so quickly. Thinking i might have slightly warped mine. Have cleaned it twice. Full blast hot and then dumped water on the entire surface. Should have known better. Every pan i have ever own says to avoid adding cold water to a hot surface to avoid warping. 
I guess while cooking you can deglaze. But the volume of liquid is little. So warping is less likely to happen. 
The blackstone manual i have says only do 6" sections at a time. Using something like 1 or 2 teaspoons or tablespoons. Dont remember exactly but you get the idea. 


I have a squirt bottle to put water on the grill to clean it. I probably put a couple of tablespoons on at a time, doesn't take much to clean it, then use a paper towel to clean. Haven't seen any sign of warping.


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4x4van

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Posted: 12/11/20 03:18pm Link  |  Quote  |  Print  |  Notify Moderator

For those of you that want a griddle AND a grille, go with the Blackstone Tailgater. We hardly ever cook indoors anymore: the Tailgater has a griddle AND a grille, and either (or both) can be lifted off to expose large burners (Dutch oven, anyone?). It breaks down easily, and stores nicely in 2 bags.

I use the grille for steaks and hot dogs, but pretty much everything else goes on the griddle; bacon/sausage, eggs, pancakes, potatoes, hash browns, fried rice, shrimp, philly cheesesteaks, quesadillas, grilled cheese, etc. We seldom, if ever, cook inside anymore when camping. As someone else said, use the Scott blue shop towels, they work great. After cooking, a quick scrape followed by a light coating of oil (using the Scott towels) takes care of cleanup. Every 4th or 5th time, I'll use some water with the scrubber, followed by a light oiling.

I did have a bit of a problem maintaining heat if the wind came up; solved that by installing an aluminum plate underneath (the bottom is open), and adding an adjustable (rather than fixed) regulator to give me the option of a bit more "power" if weather conditions warrant.


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Sjm9911

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Posted: 12/11/20 03:44pm Link  |  Quote  |  Print  |  Notify Moderator

wopachop wrote:

Hello blackstone owners. How would you describe the curve of your griddle? Mine puts oil towards the corners. Wondering if i warped it. Been slowly reading through the manual. Today i got to the part that says "do not add water to the entire surface as it can cause warping".

I notice the supports welded to the bottom of the griddle. They sure could do a better job at that. Each piece of metal has 3 tiny welds. Each side and the center. The bar sits a good sixteenth away from the surface. At first i thought it was to help create an even temp. If that was the case it would be nice if the metal supports had contact with the griddle surface. Thinking now its just to prevent warping. 

I dont remember the oil falling to the corners so quickly. Thinking i might have slightly warped mine. Have cleaned it twice. Full blast hot and then dumped water on the entire surface. Should have known better. Every pan i have ever own says to avoid adding cold water to a hot surface to avoid warping. 
I guess while cooking you can deglaze. But the volume of liquid is little. So warping is less likely to happen. 
The blackstone manual i have says only do 6" sections at a time. Using something like 1 or 2 teaspoons or tablespoons. Dont remember exactly but you get the idea. 


I agree, they do warp a bit , but i dont think its from water. And i belive the older modles were worse. Less structure underneath. Even with that,its still prety good at what it does.


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