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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-11-2015, 09:29 PM   #1
smoke ninja
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Default Blackstone appreciation thread*** pizza ovens griddles and more*** tips tricks and pics

Blackstone outdoor cookers have gotten quite the following here, even inspiring a posse of their own

For those who don't know they make pizza ovens, griddles and more. Never before have i been proud to say i was cooking with gas until a bought the Blackstone 28 inch griddle.



Its time these cookers received the recognition they deserve.
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Old 08-11-2015, 09:35 PM   #2
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Old 08-11-2015, 09:37 PM   #3
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Pizza ovens too? I need one.
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Old 08-11-2015, 09:44 PM   #4
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I'm getting a camp chef griddle and use it with a wood fire...figure why not get some light smoke flavor while griddle cooking. Nothing against you propane rigs though for convenience, plus additional space.

Nice rig ninja
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Old 08-11-2015, 09:51 PM   #5
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Quote:
Originally Posted by lankster35 View Post
Pizza ovens too? I need one.
If did a comprehensive review of the Blackstone patio oven on my blog:

http://mooseonfire.com/home/2015/1/4...one-pizza-oven

It's the real deal, and produces pies as good as you would get from a wood-fired oven without the high price tag and hassle. Here's some pies fresh out of the Blackstone:







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Old 08-11-2015, 10:45 PM   #6
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Well I just got my griddle last week and did my first cook on it, eggs bacon and sausage and the family loved it, but I definately need to get some technique going because I felt like I was scrambling around with my head on fire. Some quick questions for a newbie like me:

1) Do you usually cook on the griddle with the burners on full blast?
2) How long do you let it heat up before you start cooking?
3) I had a problem with the eggs sticking. I seasoned it once before cooking, but should I maybe do a few seasoning passes before I start cooking on it? Would that improve the non-stick surface?
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Old 08-11-2015, 11:09 PM   #7
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So how do you like the size of the 28" Ninja?

I'm considering one but not sure if I should get the 28 or 36. Any pros/cons of either that you guys know of?

The 28" is 2 burner and the 36" is 4 burner, right?
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Old 08-12-2015, 01:39 AM   #8
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I appreciate this thread Here are SOME of my cooks on the BS griddle. You guys are in for a real treat.

Fried rice



Stir fry



Burger cooks



















Homemade tortillas for fish tacos plus Po Boy on BS







Tacos













Torta sandwiches





Gyros






Philly cheese steak









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Old 08-12-2015, 02:09 AM   #9
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Now Blackstone also make this oven I know you guys just bought the griddle but......pies in 3-4 mins max. Neapolitan pies in less than 60 seconds. Insane!!!! Just sayin'







NY style pies












Neapolitan style pies at 1000*. 45- 60 seconds















Pepperoni pies







Bacon and pepperoni



Pesto pies



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Old 08-12-2015, 02:18 AM   #10
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Quote:
Originally Posted by AClarke44 View Post
So how do you like the size of the 28" Ninja?

I'm considering one but not sure if I should get the 28 or 36. Any pros/cons of either that you guys know of?

The 28" is 2 burner and the 36" is 4 burner, right?
Go for the 36 Andrew. More room to work with so you're not cramped, multi heat zone for versatility are first to come to mind.

For example, below I positioned the burners to different levels to toast the buns, keep the onions, pulled pork warm and sear the slider patties/melt cheese.



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Old 08-12-2015, 05:20 AM   #11
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You guys are really makin it hard to not get one! I just don't have the room to store it!
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Old 08-12-2015, 06:05 AM   #12
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Quote:
Originally Posted by AClarke44 View Post
So how do you like the size of the 28" Ninja?

I'm considering one but not sure if I should get the 28 or 36. Any pros/cons of either that you guys know of?

The 28" is 2 burner and the 36" is 4 burner, right?

The 28 is nice, 2 H style burners for even heat. With the sale i paid $200 for it and the cover. The only reason to get the 28 is cost. I only cook for 2 and can get by but the 8 inches of cook top and 2 extra control zones would always be welcome.
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Old 08-12-2015, 07:24 AM   #13
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Great idea for a thread.


Also...ssv3 put some AWESOME posts right off the bat!!!!

I'm really putting the new 36 to work each morning, but I can't take pics as it's still DARK outside when I'm cooking!!

This weekend I'll definitely be adding to this thread.
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Old 08-12-2015, 07:59 AM   #14
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Great thread and I really like your avatar Ninja. I would love to join the Blackstone posse but I just don't have the room for it. May have to add an addition to the house just for the griddle and pizza oven.
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Old 08-12-2015, 08:47 AM   #15
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Quote:
Originally Posted by smoke ninja View Post
The 28 is nice, 2 H style burners for even heat. With the sale i paid $200 for it and the cover. The only reason to get the 28 is cost. I only cook for 2 and can get by but the 8 inches of cook top and 2 extra control zones would always be welcome.
Thanks Ninja, so with the H style burners I guess you get two 14" cook zones. That's cool.....I need to go find somewhere that sells them to compare the size. I typically cook for 4 but no one is what I'd call a big eater. However the extra 8" could be useful....

Thanks for the input as well Sako, and man, those are some awesome cooks you posted! Now you got me wanting the pizza oven too! Stop it! Lol.
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