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04fxsts

Cayuga, Indiana

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Posted: 02/04/21 06:48am Link  |  Quote  |  Print  |  Notify Moderator

I love my Blackstone 28" I got for the S&B so much I got the 17" for the MH. I am happy with it and it fits in the storage just fine where the 22" might be a pretty tight fit. Jim.

Bird Freak

Dallas Ga.

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Posted: 02/04/21 07:35pm Link  |  Quote  |  Print  |  Notify Moderator

I have used a Q200 for years. Copper no stick mat works great on it for griddle.


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Lantley

Ellicott City, Maryland

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Posted: 02/04/21 08:44pm Link  |  Quote  |  Print  |  Notify Moderator

RAllison wrote:

Thanks for the great info. I am going to get the 17" Blackstone and keep my Weber for steaks, chops and burgers. Rich


Don't do it! Get the 22" Blackstone model. 2 burners makes an incredible difference. If you camp in cool weather especially cool weather with a breeze the 17" single burner struggles to get hot and maintain heat.
If you only camp in warm weather the 17" is OK. But if you find yourself in cool temps. you will want the 22' dual burner


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dieseltruckdriver

Black Hills of SD

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Posted: 02/04/21 09:33pm Link  |  Quote  |  Print  |  Notify Moderator

Just put a piece of tinfoil on the Weber grate. We do that all the time, and have had our Q200 for years.


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magnusfide

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Posted: 02/05/21 08:43am Link  |  Quote  |  Print  |  Notify Moderator

dieseltruckdriver wrote:

Just put a piece of tinfoil on the Weber grate. We do that all the time, and have had our Q200 for years.

It does. That and those foil pans you can get for less than a dollar. Plus no clean up, just toss it in the trash.


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wopachop

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Posted: 02/05/21 09:38am Link  |  Quote  |  Print  |  Notify Moderator

A foil lined grill and a griddle are completely different cooking surfaces. If you end up with the 17" use the aluminum foil to create a wind shield along the sides.

Even the 22" blackstone can struggle in cold wind. I have not done this yet, but have watched my friends make wind shields out camping and it makes a big difference.

Watch a couple videos on seasoning the griddle. I highly recommend using a propane torch to help the process along the edges and corners.

Lantley

Ellicott City, Maryland

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Posted: 02/05/21 04:14pm Link  |  Quote  |  Print  |  Notify Moderator

wopachop wrote:

A foil lined grill and a griddle are completely different cooking surfaces. If you end up with the 17" use the aluminum foil to create a wind shield along the sides.

Even the 22" blackstone can struggle in cold wind. I have not done this yet, but have watched my friends make wind shields out camping and it makes a big difference.

Watch a couple videos on seasoning the griddle. I highly recommend using a propane torch to help the process along the edges and corners.

I won't say its impossible for a 22" Blackstone to struggle in the cold.
But I have been using my 22 in the cold all winter long on my deck without issue. I do have a hood.
While I have yet to use it , I also have a wind screen that I believe could be very useful.
Nevertheless I used a 17" Blackstone for 2 years and it struggled in the cold, upgraded to a 22 and I have yet to suffer cold /Luke warm griddle syndrome

* This post was edited 02/05/21 07:44pm by Lantley *

OkieGene

oklahoma city

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Posted: 02/05/21 07:18pm Link  |  Quote  |  Print  |  Notify Moderator

For the Blackstone 17 and 22 inch units, there are videos of people going to the
Dollar Tree Stores and buying their $1.00 grill scraper/foodshovel/whatchamacallums. Buy enough to make a nice windbread, they fit very well.

I can't think of the right word, but if you chop up some vegetables you can use these things to scoop up what you just did. They look like stainless steel doohickeys.

Hope that made some sense.

EDIT: These things Dohickeys $1 each at Dollar Tree.

garmp

St Louis, MO

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Posted: 02/06/21 03:25pm Link  |  Quote  |  Print  |  Notify Moderator

I guess it's different strokes for different folks, but we love our Cobb Grill. Need to add the grill mats and the grill grates.
We can grill, smoke, bake, sear or what ever we desire. It does have a learning curve, but not steep for any kind of outdoor cooker. Our first cook was a whole broasted chicken with potatoes & onions in the moat. Either we were very lucky or not, but it turned out great. Not to mentioned the ease of cooking.
Clean up is not the easiest, but I'm pretty picky about that.
Long story short: We love our Cobb Grill. And it is very compact for storage.


Our 2351D Phoenix Cruiser, Jack, has turned us from campers into RVers and loving it!


wopachop

Who run bartertown

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Posted: 02/06/21 11:36pm Link  |  Quote  |  Print  |  Notify Moderator

Lantley wrote:


I won't say its impossible for a 22" Blackstone to struggle in the cold.
But I have been using my 22 in the cold all winter long on my deck without issue. I do have a hood.
I hear ya. From my limited experience so far its the wind that can hinder the blackstone a bit. Easily fixed by a wind shield of any kind. It is so fun to cook on that big heavy heat soaked piece of metal.

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