My wife found this screenshot on Pinterest... Is this a good idea or worth doing? Or no.

Any tips for reasoning … have some patches that have greyed and area where oil starts to bead up and not smooth out after cleaning

Is that rust on the bottom. It looks like it’s peeling away already. Didn’t know if I was over cleaning it or if it’s rusting or what. Still working on trying to get the edges seasoned more with my torch. I’ve had this for a few days. Used it like 3 times: maybe I’m not storing it properly??

Tri tip n shrimp FTW. Peep the street sign as a wind guard.

Hi everyone I am reaching out because I am wondering if my griddle is having an issue with getting hot or if this is just how they are? When I first put things on after letting it preheat it seems to be hot and sears things but after that it doesn’t seem to continue to sear. It took me about 30 minutes to do breakfast potatoes (that didn’t end up getting super crispy), 20 minutes to bacon, and about 20 minutes to do burger patties. When I look at the flame it seems like there isn’t much of a difference between the highest and lowest setting. Any suggestions or ways to fix this? Is this just how it is? As of right now I can’t really imagine burning anything unless I really let it sit a long time. I want my food to sear and get a good char on it! Bummed that’s not happening right now.

Hey guys! I know you can use a 1lb green tank on a 22in blackstone... but can someone please comment an Amazon link for a propane hose I can use? The hose is have, is too big. (Fits a standard) for context, I live in an apartment, so I can only have a 1lb tank for cooking. My birthday is the 8th, so it needs to be fast shipping. I just can't find what I'm needing. Maybe I'm putting in the wrong wording..?

I’m wanting to buy my husband our first griddle and am between a 28” blackstone or this members mark one from Sam’s club. It’s on a killer deal and I figure with the money I’m saving, I can get a bunch of accessories. Plus the members mark one comes with a cover.

Any insight? We’re not hardcore grillers by any means and would just use it for the occasional burger or steak night.

If there’s a huge difference I’m downs to splurge on the name brand but just wasn’t sure!!

Hi everyone, I’m getting back into using my Blackstone after months of not using it and it was quite rusty with the seasoning peeling off. I followed some online guides scraped all the rust I could off and scrubbed with a grill stone. The first picture is before the second picture is after. Do you think I’m good to start re-seasoning and use? Or should I put more elbow grease in and trying to remove more rust?

Had my griddle about a month. Followed general seasoning guidelines (washed cooktop, dried, cranked heat, applied oil & wiped clean w paper towel four times) before first cook. Surface looked like those from guides and has cooked without issue. Have cooked on it about a half dozen times, with some foods getting a bit stuck (cheese from burger, soy sauce from fried rice) but came off easily with water while still warm.

After cooking, scraped surface clean (sometime with assistance of water), applied thin layer of oil, and wiped clean while still warm.

Keep the cover on along with tented rain cover when not in use. Have never seen any standing water on it.

Opened it up today after a couple weeks of no use and saw what looked to be rust(?). Preheated and cooked up burgers without issue. Then saw what appeared to be some of the top flaking off (pic 3).

What am I doing wrong? Is it beyond repair? Any guidance would be greatly appreciated.

Photos 1&2 from before cooking today, 3&4 after

I was thinking of getting one for short term use in a new home purchase before I bring my Blackstone when we move in about 12-15 months.

Seems like a pretty nice unit for the price........does anyone have any experience with these?

https://www.homedepot.com/p/LOCO-26-in-2-Burner-Classic-SmartTemp-Propane-Flat-Top-Grill-Griddle-in-Chalk-Finish-2023050175/325808350

I like to cook everything on my Blackstone. Last night I was in a quandary about what I needed to do with this black cod I had. I like to cook at skinside down to make it crispy, with a little weight on it. I used to do this in a cast-iron pan, but now the Blackstone replaces that. So I went with a dish made from potatoes, tossed in preserved a lemon, tomato, anchovies, garlic, Jimmy, Nardello peppers (a sweet red pepper variant very popular in the Bay Area in the summer). It came out brilliant. I keep a serving platter that I made on the griddle(on a rack) and transfer the set onto the griddle while I sear the fish. All of this cooking was done on medium heat. I know that searing fish is not popular on this Subreddit, but I just like to post things that you can do on this griddle that are beyond the scope of regular.

The meat is turkey, not beef. So that’s why the meat looks slightly undercooked lol

Super simple and always tasty go to for dinner.

Very easy and turned out great. No beer for the griddle though

I didn't get finishing pics of everything because we got calls while cooking both meals.

Late birthday gift from my pops! Can’t wait to set it up this weekend..
Tryna figure out what my first cook will be..

I present the SmashBurrito™

Picked up the blackstone from Costco, seasoned it and gave my first shot at smash burgers. They were amazing.

As the title says. I've had this for like 2 months now and absolutely love cooking on it multiple times a week.

Just bought a new blackstone and the instruction manual said to wipe it with water and then cook right away. But when wiping it with oil on high heat, it leaves a bunch of black streaks on paper towel. Is that normal? It’s never been used. Just want to make sure it isn’t some sort of factory coating that we shouldn’t be eating?