Any issues with splatter staining the concrete/deck surfaces with these? I’m contemplating getting one.
Nothing for mine. But some models have odd grease cups.Any issues with splatter staining the concrete/deck surfaces with these? I’m contemplating getting one.
Pablo, whats your maintenance on the griddle after each use? When it needs to be re-seasoned?I didn't use my griddle today. Made me feel naked and alone.
Depends on what was cooked.Pablo, whats your maintenance on the griddle after each use? When it needs to be re-seasoned?
I can see this as useful if you have cooked something with sauce or sugar.After use, turn to high for about 5 minutes. Poor a good amount of cool water on griddle (enough to cover the entire griddle) Let water bubble and steam off but not completely, then scrape entire griddle surface with putty knife type scraper. NO soap is needed or advised.
I have a Camp Chef. Had it for many years and love it. This is the only way I clean it once it is seasoned. Using soap to clean it will only remove the oils left on and that will promote rust.After use, turn to high for about 5 minutes. Poor a good amount of cool water on griddle (enough to cover the entire griddle) Let water bubble and steam off but not completely, then scrape entire griddle surface with putty knife type scraper. NO soap is needed or advised.
Absolutely never use any soap. Same with cast iron. I have the no soap shirt.I have a Camp Chef. Had it for many years and love it. This is the only way I clean it once it is seasoned. Using soap to clean it will only remove the oils left on and that will promote rust.
You are right about the cold water. I use normal tape water on to a warm grill not a hot grill then bring it up to a hot temperature. The steaming action of the water boiling will release all the funk and then it can be lightly scrapped away. Been doing it this way for years with no damage to griddle surface or rust. About 2 times a year I will reoil with grape oil. Grape oil has a higher burn temp than other oils.
Well, I lied. Went out and bought a grill last weekend. Kind of missed the grilling of steak tips, etc. Just a little bit. Used it twice. Now back to my Blackstone for the rest of summer.Well, I‘ve had my Blackstone for about a month now...think I’ve used this thing nearly every day. I’ve made stir fries, smash burgers, pizza, burritos, omelettes, steak bombs. I’ve reheated leftovers on it, defrosted things on it, had three different things cooking on it at once. Very versatile, easy to maintain and it’s saved the house from getting hot this summer. Love it.
Not sure I’ll use it in the winter - then again I never used my grill in the winter either - I’ll have to store it and it is BIG. Do I miss my grill? Not really. I haven’t tried steak tips or pork on the griddle yet, I imagine of those come out good...I’ll never buy a grill again.
Thicker the better within reason. 1/2" minimumHeve decided to get a griddle plate made for my gasser...how thick is too thick in carbon steel ?