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budzos
06-12-2017, 11:50 PM
Hello, I am new here and am looking for some griddle advice.
I was thinking about purchasing a Blackstone griddle and I stumbled on an Ebay posting for a Concorde griddle
http://www.ebay.com/itm/CONCORD-32-x17-Stainless-Steel-Flat-Top-Griddle-Grill-w-Manual-Dbl-Burner-Stove-/131157941881#shpCntId and was wondering if anyone here has purchased this griddle or can give me any input on this. It has a stainless steel griddle surface and that seemed like a plus to me.
Thanks,
budzos

SmittyJonz
06-12-2017, 11:58 PM
I've heard stainless griddles have uneven Heating...? I dunno for sure......if you have a gas grill you can just put a griddle top on it.......save $ and Space....
https://www.amazon.com/Camp-Chef-Griddle-SG90-Covers-Burners/dp/B000J066DQ/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1497326844&sr=1-1-catcorr&keywords=sg90+griddle

Amazon.com : Camp Chef SG30 Professional Steel Fry Flat Top Griddle, Pre-Seasoned - Fits All Blue Flame Stoves (single burner) : Patio, Lawn & Garden
http://i1326.photobucket.com/albums/u645/bobjones79/D8919B91-3A2F-4DCE-8A49-7F5E0A8B1469_zpsdbv3gmsa.jpg (http://s1326.photobucket.com/user/bobjones79/media/D8919B91-3A2F-4DCE-8A49-7F5E0A8B1469_zpsdbv3gmsa.jpg.html)
http://i1326.photobucket.com/albums/u645/bobjones79/0E79BB31-9F24-454A-8223-97D24DEF46E7_zpsuncztme4.jpg (http://s1326.photobucket.com/user/bobjones79/media/0E79BB31-9F24-454A-8223-97D24DEF46E7_zpsuncztme4.jpg.html)

budzos
06-13-2017, 01:19 PM
Thanks for the advice SmittyJonz (http://www.bbq-brethren.com/forum/member.php?u=48848). That may be the route I go. Is there somewhere I
can find more info on the stainless griddle uneven heating or just more info on griddles overall. My googling pointed me here.
budzos

SmittyJonz
06-13-2017, 01:24 PM
I don't remember where I saw it. Maybe in reviews when I was looking at griddles.......
Many Resturaunt ones are Stainless but I think they have difussers built in either underneath or in between top and bottom plates.

EdF
06-13-2017, 01:25 PM
We did what SmittyJonz recommended. Got a Lodge cast iron "2 burner" griddle - it was pretty short money. And we can use it out on the gasser or on the stove inside. Works very well!

SmittyJonz
06-13-2017, 01:28 PM
The camp chef pro (first one) I posted above has diffusers on the bottom For more even temps.
But seems I Remember reading a steel or cast iron one without difusers will heat more evenly than a Stainless without difusers.

http://www.bbq-brethren.com/forum/showthread.php?t=247719&page=3

The Camp Chef is solid and has the Swiss Army knife appeal. The Blackstone is considerably better for my use as its 25% larger griddle is significant for breakfast and full meal cooks plus the Blackstone burners keep a more even griddle tempature.

I'd have kept the Camp Chef for camping only but have good single options for grilling, burner, skottle etc. Have a Blackstone at both houses, they get used a lot.

budzos
06-13-2017, 02:29 PM
Thanks for all the feedback guys. It gives me a lot to think about. My grill does need new burners and I was going to replace it with a griddle but now I may convert it and just wait a bit to see how I like it before going for the big purchase.
budzos

EricD
06-13-2017, 02:38 PM
I have a Blackstone. It's the 28". But even heating all around. I don't have experience with any others though.
I have a grddle I had been using on the gasser for a while. Would recommend a Blackstone (or a propane griddle)

Sid Post
06-13-2017, 04:35 PM
Even or uneven heating is more an issue of griddle thickness and the type of burner underneath it. Heat capacity and heat transfer can vary between steel types but, in common steels found in end user cooking appliances the minor material property differences are overwhelmed by the construction (i.e. thickness, shapes, etc.) differences.

Technically, carbon steels are better than stainless steels for heat transfer into food but the real issue is differences in user technique and knowledge. I can cook an egg in a raw stainless steel skillet, cast iron or, steel without sticking. The way you do it is slightly different but, with a little bit of knowledge, it isn't that hard.

Aluminum cookware is the one that is really different, mainly due to heat capacity which makes it super responsive and much more dependent on a quality burner underneath it.

Sid Post
06-13-2017, 04:38 PM
If you look at the Camp Chef options, they have diffuser plates underneath because they use "rocket" burners which concentrate heat into a small spot (think Wok burner).

Blackstone, Royal Gourmet and, most gas grill makers use burner bars which spread the heat out so, specific heat diffuser 'discs' and plates are less important. The 'bar' burner griddles generally have a thin plate underneath to even things out for a very even heat on the cooking surface.

Whether 'hot' and 'warm' spots on your griddle are good or bad depends on what and how you are cooking.

budzos
06-13-2017, 05:47 PM
Thanks for all the input everyone. Can the bar type burners be retrofit into something
designed for the rocket type burners?
budzos

Vipester531
06-14-2017, 09:57 AM
between the different sizes of the blackstone griddles, is the 36" model with the four controls better than the 28" model? Or is the only difference just the size of the cooktop?
I just ask because I'm looking at the two and trying to decide if the 36in model is worth the jump in price.

Sid Post
06-14-2017, 11:40 AM
between the different sizes of the blackstone griddles, is the 36" model with the four controls better than the 28" model? Or is the only difference just the size of the cooktop?
I just ask because I'm looking at the two and trying to decide if the 36in model is worth the jump in price.

The reservation I have is the warm up time for cooking on the 28" model and recovery time if you throw something like potatoes or a big hunk of steak on it.

Long ago, when I lived in really cheap apartments, the ovens were always very uneven and weak and the electric coil top was so anemic I could not sear a pork chop if my life depended on it with a normal skillet. If I put a "Lodge Cast Iron" skillet on for an hour or two to get it really hot, I could then throw a nice thick steak down and get a nice sear. However, when the sear was finished, it took a good while to recover enough heat to finish the steak.

Higher BTU options can be turned down, lower ones CANNOT be turned up.

Heat capacity of thicker cast iron or steel plates are awesome for thermal capacity (even steady temperatures and good sears).

budzos
06-24-2017, 11:21 PM
The price on the Concord griddle has dropped down to $164.03 with free shipping. I am seriously thinking about ordering one. At the very least I could use the burner stand for home brew beer.

http://www.ebay.com/itm/CONCORD-32-x17-Stainless-Steel-Flat-Top-Griddle-Grill-w-Manual-Dbl-Burner-Stove-/131157941881#shpCntId

Also there is a deal on the Blackstone 28 inch here for $169.99

https://www.groupon.com/latest-deals/gg-1-28-inch-blackstone-griddle-and-base-00

Seems like a pretty good price as well. Decisions!

budzos