Blackstone appreciation thread* pizza ovens griddles and more* tips tricks and pics

smoke ninja · Aug 11, 2015

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.

FattyMcFatty · Aug 11, 2015

I support this thread :clap:

lankster35 · Aug 11, 2015

Pizza ovens too? I need one.

Fwismoker · Aug 11, 2015

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

Moose · Aug 11, 2015

lankster35 said:
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/product-review-the-blackstone-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:

3.19.2015%20Pepperoni%20amp%20Mushroom%20Pizza_zpsibcmbgx1.jpg

AZRaptor · Aug 11, 2015

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?

AClarke44 · Aug 12, 2015

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?

ssv3 · Aug 12, 2015

I appreciate this thread :becky: Here are SOME of my cooks on the BS griddle. You guys are in for a real treat.

Fried rice

Stir fry

Burger cooks

m2bPBroFvSdQqhcM3ECjyEF2IJa3RJwxZngfXo2G6Zc=w437-h246-no

NPbVBl6e7OiYgR_RtAnJRinPxpx3K4vNL8fPvixQ-3U=w1744-h981-no

Homemade tortillas for fish tacos plus Po Boy on BS

Tacos

Torta sandwiches

Gyros

Philly cheese steak

ssv3 · Aug 12, 2015

Now Blackstone also make this oven :heh: 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':becky:

NY style pies

Neapolitan style pies at 1000*. 45- 60 seconds

Pepperoni pies

Bacon and pepperoni :becky:

Pesto pies

ssv3 · Aug 12, 2015

AClarke44 said:
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.

E4bGD2P6bxdsEyKvY30RZIhMQGtJznGGu0Ku3KShiO0=w1744-h981-no

3Y2r3YS4Hk0MShEQATZQkcfD1Nz7a7Ak4Mu2CKkbwa8=w1744-h981-no

ebijack · Aug 12, 2015

You guys are really makin it hard to not get one! I just don't have the room to store it!

smoke ninja · Aug 12, 2015

AClarke44 said:
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.

lantern · Aug 12, 2015

:clap::clap::clap: Great idea for a thread.

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

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.

Shooter1 · Aug 12, 2015

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.

AClarke44 · Aug 12, 2015

smoke ninja said:
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. :becky:

NCGrimbo · Aug 12, 2015

What's the cleanup procedure that you guys use after cooking?

-NCGrimbo

code3rrt · Aug 12, 2015

AZRaptor said:
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?

1) You can adjust it to suit whatever you may be cooking. I've only used mine 5-6 so far, mine seems to run pretty hot, works well at around half "power". I bought the 36" version. Nice thing is, with 4 burners you can set it up in zones, a real plus as far as I'm concerned.

2) 5-10 minutes at most, and mine is ready to go.

3) The "stick free" surface will improve the more you use it. I know a lot of folks use water to clean the grill, I do not. I just bought this;

Back when I was a line cook at Denny's, we had these and grill bricks for cleaning our grills. I just got this yesterday, and tried it out, worked great. I just put a little oil down on the grill, then scrub with the grill screen, scrape excess oil into the trough, wipe the grill clean with paper or cloth towel and you are good to go. Takes maybe 5 minutes.

I initially seasoned mine with Crisco, then I cooked a bunch of bacon and sausage to really get it greased up, worked great, even my eggs didn't stick at all after that.

KC

Demosthenes9 · Aug 12, 2015

NCGrimbo said:
What's the cleanup procedure that you guys use after cooking?

-NCGrimbo

I might be doing mine wrong, but I just fire the griddle back up, squirt some water on it then scrape it down with my scraper. After that, I wipe it with a paper towel to make sure I got everything off of it. Then squirt a small amount of oil back on it and wipe it around, then off with another paper towel.

code3rrt · Aug 12, 2015

ssv3, fantastic posts, great examples of how the grill and oven work.

As far as whether to buy the 28 or the 36, IF budget and/or space are not issues, I would highly recommend the 36. There WILL be times you will like/want the extra space, and you will curse yourself for not getting the larger one. It is also great for "zone" cooking with the 4-burner set up.

KC

Fwismoker · Aug 12, 2015

code3rrt said:
1) You can adjust it to suit whatever you may be cooking. I've only used mine 5-6 so far, mine seems to run pretty hot, works well at around half "power". I bought the 36" version. Nice thing is, with 4 burners you can set it up in zones, a real plus as far as I'm concerned.

2) 5-10 minutes at most, and mine is ready to go.

3) The "stick free" surface will improve the more you use it. I know a lot of folks use water to clean the grill, I do not. I just bought this;

Back when I was a line cook at Denny's, we had these and grill bricks for cleaning our grills. I just got this yesterday, and tried it out, worked great. I just put a little oil down on the grill, then scrub with the grill screen, scrape excess oil into the trough, wipe the grill clean with paper or cloth towel and you are good to go. Takes maybe 5 minutes.

I initially seasoned mine with Crisco, then I cooked a bunch of bacon and sausage to really get it greased up, worked great, even my eggs didn't stick at all after that.

KC

I've looked for that scrubber handle a few times and can't find it. Where did you get yours and what do they call it?

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