Tried my best. Figuring out the temperatures is gonna be a process but that’s cool. Forgot to oil before I laid my steaks down so ended up overcooking to get a passable sear. Fried rice turned out decent. Wings were good.
Has anybody tried ribs on their Blackstone? If so, what did you do?
Earlier today I saw yet another post about a Blackstone with some rust that a redditor was asking if it could be salvaged. I echo the sentiments of most every Blackstone owner here that they are virtually indestructible, but I thought maybe showing a couple pics of my last journey might help.
About 6 months ago I was walking the dog through the neighborhood and I saw someone had thrown out their Blackstone and it was on the curb for bulk trash the next day.
I went home, got my truck and went over and picked it up. This is purely steel wool pads, an orbital sander with 60 grit paper and a lot of elbow grease. I did have to buy a $20 igniter kit from Amazon but oh well.
Let’s do it guys! In a world of single-serving, throwaway bullshit, get your nuts out and save something. This is not a brag post, I don’t give a shit. I just want us to be men again.
I've had my griddle top for a few years now and have been keeping it in good shape. I just inherited another that looks like it needs some love.
Any tips for getting this back into good condition?
New to owning a blackstone. Only had for about 6 months but fucked up and apparently didn’t let the silicone cover completely dry before putting back resulting in a ton of rust. Any tips to restoring this or is my only option to purchase replacement griddle top?
My walmart in upstate SC has a big sale on Blackstone accessories. Some really good deals in there.
Round # only God knows. How’s it looking?
The Florida humidity does a number on these.
I don’t really have any issues with the cooks on it, so maybe I’m being finicky, but I don’t like the little patches on here and if I don’t cook on it for a week or so, those uneven areas show a little bit of rust. I still season before and after cooks as well.
I have an oscillating multitool with sander pads. I have a pumice block. I’m just not sure the best way to fix the patches or if I just should re-season it all. I seasoned our carbon steel pans without much issue but I think it’s just the humidity and unevenness of how this can go that I’m curious if anybody has any ideas on fixing or just redoing the whole thing if they had this.
Came out better than expected! Just forgot to do the onion volcano
Problem: Griddle not taking seasoning above burners and in turn will rust after use.
Post cook process: scrape, water, scrape, water, wipe. Repeat this process until the water is no longer brown. Throw on a light coat of oil. Let it smoke off. Turn off. Cover.
This is my second blackstone never had an issue with the first. Everytime I try to season the griddle this is what happens. I have tried high heat, low heat, medium heat. I have tried different brands of oils. I have used a blow torch to see if it wasn’t getting enough heat. I am at a loss on what is causing this and what to do.
I have also used wire wheel and taken the seasoning off twice and tried to reseason with the same results
I’ve been dealing with this since I started cooking on my Blackstone, I keep getting black residue/sut when cooking. I’ve scraped and scraped and scraped. Steamed with water and scraped but I keep getting it. Should I change what I’m using for seasoning? I use the Blackstone brand seasoning.
Long time lurker so I swear this isn’t another “is this rust” post. Got my blackstone as a wedding present and am absolutely loving it. I’ve seasoned it and cooked on it about a dozen times. I oil it after every cook but for some reason this back left corner will not season/ polymerize it looks like bare metal. Any suggestions on how to get this to burn in? What am I missing?
I was planning on trying smashburguers, but the patties were too thick, so I ended up doing double-patty cheeseburgers
Are these scratch marks on my black stone okay?
How would you clean this used Blackstone you just bought?
The surface is a bit sticky, like residue from a sticky sauce, but there’s no rust. Would you grind down to bare metal and reseason? Would you just get it hot, scrape, wipe with water/paper towels and finish with a coat of oil? Would you do something else?
Any tips would be appreciated!
Something a little different! Came out great. Sriracha mayo and quick pickled veggies on top.
The 36" griddle is on sale at Costco, thinking of getting it. I'm planning to keep it in the alfresco but do not want to use it in a covered area, due to smoke hitting the ceiling. Can possibly roll it on to the lawn, but will waste time levelling it every single time.
Do you just leave it outside permanently with the cover?