10 Tips and Tricks for New Griddle Owners | Blackstone Griddles

Comments · 426

• IT

  @Its_MachoTime · 2 years ago

  A tip I learned that I love is to take a loaf of sliced bread and place it over your griddle. Let it cook for about 5 minutes, flip the bread, and it'll tell you where your hot spots are

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• KR

  @kristingorak4956 · 3 months ago

  I love my Blackstone and can’t imagine using anything else.  You really can cook anything!  Definately getting all your supplies pre-gamed is essential.  I use avocado oil as my every cook oil.  I love the spray and pour bottles that are available online. And of course having your bottle of water is essential for clean ups.  Watch the Blackstone pros would definately be a top suggestion!  You learn so much!  Thanks for the inspiration, Desiree!

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• HA

  @HammyTimeCat · 1 year ago

  Our tricks include the following:<br>1. &nbsp;We make sure we have extra herbs and spices that are just dedicated to the Blackstone. We keep them in waterproof containers so they stay safe from the weather. that way we’re not searching and digging for other things and we know we have some availability.<br>2. &nbsp;We also have designated cutting boards and knives for the Blackstone that are also put in waterproof containers to stay safe. And the same thing with some oil and some spray oil.<br>3. &nbsp;We keep our cleaning supplies for the Blackstone and re-seasoning supplies for the Blackstone in the same manner that everything else above is kept.<br>4. &nbsp;My brother-in-law has been an executive chef for 30+ years. We always treat the Blackstone like it is almost the first time we’ve used it. We do a light seasoning and greasing beforehand and we definitely do a cleanup after. It’s a lot easier to clean while it’s still hot and to make sure it’s taken care of. <br>5. &nbsp;And instead of paper towels, we have some of those lint free shop towels that are made of cloth. Not the blue paper towel. If they’re not bad off, we can throw them in the washing machine to get them ready for the next go. And guess what? Also stored with the griddle in a waterproof container. Are you seeing the theme here?<br>6. &nbsp;We also check to make sure everything that we need from spices, to oil, to towels, to equipment are still actually where they are supposed to be instead of being cleaned inside the house and not brought back to their proper place. One of those quick easy side checks is the easiest way to do that before you start to cook or take your griddle on a trip. <br>7. &nbsp;We always show love and affection to the Blackstone griddle and thank it for all that it does for us.

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• CH

  @chesterarthur8571 · 4 months ago

  As a Blackstone owner I highly recommend using the two center burners as the high heat zones and the out side burners on low as warm zones.

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• LA

  @lancedean5987 · 2 years ago

  One thing I have learned over the past couple of years with my Blackstone is most cooks are done on low to medium heat. It’s easier to add more heat when needed by either turning a burner up or turning on another burner.

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• HB

  @HB_Norski · 2 years ago

  Tip #6 is my new favorite step. I never used to do this. Quick wipe down with water and a thin layer of oil on the entire griddle before cooking makes so much sense to keep the griddle clean and evenly seasoned.

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• DA

  @darrengoodpaster · 2 days ago

  Thanks!

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• OH

  @ohstudiousa · 2 years ago

  I think it&apos;s best not to over think cooking on a Blackstone griddle. Treat it like a cast iron skillet.

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• TI

  @timwalsh715 · 1 year ago

  I&apos;ve had my 36-inch 4 knob/zone unit for 4 plus yrs now, love it. After initial heat up, clean and oil smear . . .then the onion rub . . . I cooked 2 lbs of pretty expensive thick slab bacon from a local butcher. After the cook was finished (that bacon was MAD killer), I let the rendered fat come to a pretty high heat until it was smoking, all the while smearing it about with my spatula and scraper blade then scraping off the excess. Turned off the heat and let it cool down completely. You talk about a magnificent seasoning!!! Now when I cook, I almost exclusively use avocado oil and THAT really adds a nice rich flavor. Thanks, Betty, for your page and posts!

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• ER

  @erniepetersen827 · 2 years ago

  I use avocado oil instead of olive oil due to its higher smoke temp (510 F versus 410F).

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• SH

  @Shannyfrizz · 2 years ago

  these are great tips i can&apos;t wait to use mine!!

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• RA

  @ray87dsking72 · 2 years ago (edited)

  Got my Blackstone 36in griddle for father&apos;s day and I&apos;m in love with it.

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