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Found 16 results

  1. I've searched through here and cant really piece together all that I'm looking for. Before I go to my wife with the brilliant idea to buy a griddle for our covered deck, I'd like to have a better idea of what I'm getting myself into. It seems like Blackstone is the favorite, but I'm really willing to look at any brand out there. She doesn't do any grilling, but I think she'd enjoy this type of outdoor cooking, especially with breakfast being her favorite meal. I think she'd also enjoyed not being tied to the kitchen since she loves the outdoors. Here are my questions... 1. Does the stainless steel options just last longer, or are there other benefits? Also, is keeping these clean a pain? Flies are a bit of an issue in our yard. 2. I'm seeing that most people prefer the rear grease drain. Why? 3. We entertain a lot, but I'm still thinking the 28" version would be plenty of space due to the fact that I have a Big Joe, Akorn, and Akorn Jr. that I can do other things on, and where I would cook most chicken and pork. Did anyone in a similar situation regret not going 36"? 4. Any brands to stay away from? 5. Finally, was it generally a good purchase that you use enough to justify? Any other comments are appreciated. Thanks!
  2. Field & Stream sells a Blackstone griddle that has what seems to be different burners than their other ones. Do all of the 28" ones have burners that can support pots and other cooking? http://www.fieldandstreamshop.com/p/blackstone-28-griddle-cooking-station-17bksa2brnrstvw28cfp/17bksa2brnrstvw28cfp The only reason that I've kept my rusted out gas grill around this long was for the side burner. This would give me a griddle and replace that rust bucket.
  3. Anyone ever hear of the Royal Gourmet® Pro 6-Burner Gas Griddle GB6000? It looks like the Blackstone but has 6 burners instead of 4 and it is quite a bit longer at 44 inches giving a total of 860 square inches. A lot of other specs look similar. It's also better looking IMO, more in line with the Blackstone stainless model. Any guys who have one or a griddle want to weigh in on the design choices? I've been looking at the Blackstone or Camp Chef for a while but can't decide and now there is another contender :( https://www.amazon.com/dp/B01FT1NDGW/ref=asc_df_B01FT1NDGW4997843/?tag=hyprod-20&creative=394997&creativeASIN=B01FT1NDGW&linkCode=df0&hvadid=167125192708&hvpos=1o17&hvnetw=g&hvrand=11754414413997577919&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027201&hvtargid=pla-307221976747#Ask
  4. -MODS- I posted in the wrong section- Can you move to the non-recipe pizza area? I am not trying to stir up trouble But I have seen several post about using their Blackstone pizza oven for great pizzas on this forum. I am new to my Kamado Pit Boss, and love it. I mainly got it for low and slow, (haven't done that yet) but also liked the idea of it for pizza. And I made some really good pizzas with it. I just got the pizza bible and my dough tub and gram scale. So I am looking to step up and go on a real pizza journey. I checked out the Blackstone on Amazon and found that it is only $280 on prime. That sounds like a good deal. But I hate "uni-tasking" devices. But I also want a great pizza device. Ease of use and speed is important. I would love to have big pizza parties and try a variety of pies. The Blackstone seems to offer a lot for high temp and for stable temps since you don't have to lift the lid. So I ask this great knowledge base here: Is the Blackstone something I should also have? I also see that there are others similar to the Blackstone so input there is also welcome. I wish I could have a real stone pizza oven, but my budget just won't swing that.
  5. Blackstone 36" griddle $237 on walmart.com today (3/27/2017). Is this a good price?
  6. Just picked up a griddle at Walmart thanks to Mewantkj that sent me a link about them being discounted 50 percent off. I seasoned with flax oil first three times, crispbee puck twice, then used onions, potatoes and salt before I threw on some bacon bread for a blt. This will be handy when doing taco parties or big breakfasts. Thanks for looking.
  7. Fitting A Reversible Cast Iron Grill/Griddle in the Blackstone Oven I wanted to do a cook on the Blackstone Patio Oven that would best be done on a cast iron grill/griddle. Pulled out my Academy Sports 14 inch reversible round grill/griddle and checked the fit. While the round part is indeed 14 inches and an easy fit, the ear tabs on either side of the griddle cause the overall dimension to extend a bit beyond 17 inches. Too wide for setting it on the Blackstone turn table and having it rotate without hitting the interior metal shroud. Need to be more like 16 inches. This is the reversible cast iron grill/griddle I am referring too. An excellent unit for you Kamado and now the Blackstone – especially for the price. http://www.academy.com/shop/pdp/outdoor-gourmet-14-preseasoned-round-griddle#repChildCatid=27890 So we can fix this situation – that is why we have power tools. Grunt. Grunt. A bit of work with a bi-metal blade in the reciprocating saw and some finish dressing work with the air tool die grinder and all is good. The overall dimensions on are now just under 16 inches and full clearance is obtained in the Blackstone. And we still have some useful lifting tabs left. A few photos shows it all…. A bit too wide – that is a 16 inch pizza pan underneath. The Blackstone stone is diameter is about 16 3/8 inches. A bit of blue painters tape marks the demarcation point and shows what we need to remove. That is the lower stone from the Blackstone in the next photo. Time to put the tools to work and check the resulting fit. Now, let’s put it into action for dinner. A few swordfish steaks.. Cook on!
  8. My Blackstone - Four Pizza Fun Feast A Blackstone pizza oven newly added to the equipment stable. Oven arrived in time for my brother and wife in town for a visit. Four pizzas prepared for dinner by my son and daughter to break in the oven. I give you FIRE ! Ready for the Oven Fresh Gulf Coast Shrimp in Mornay Sauce 7 Cheese & Garlic Homemade Hot Italian Sausage, Mushroom, Red Bell Peppers, Onion & Garlic Spinach Alfredo with Red Bell Pepper, Garlic & Onion on a White Sauce
  9. Here's another toy in my arsenal that we have discussed here before. After reading about @ckreef's experiences with his, I decided it was a must in my efforts to learn how to make awesome pizza. This is a brief walk-around of this grill followed by a demo pizza cook that took 90 seconds at 1000°F. I bought mine on Amazon: Blackstone Patio Oven for under $300.
  10. I have been experimenting again with another high temperature compatible pizza crust and got a great result with this one. I cooked this pizza in my Blackstone oven at 1000°F for 90 seconds to perfection! This recipe makes one medium to large pizza... 260 grams flour (I used King Arthur Pizza Blend) 156 grams lukewarm water 5.2 grams salt\ 5.2 grams sugar 2 tsp active dry yeast I also added about a teaspoon each of onion powder and granulated garlic. This is optional but it brings a great flavor to this crust. Dissolve the yeast and sugar in the lukewarm water and let sit for 10-15 minutes. Add the flour and the salt and mix completely by hand for just a few minutes until there is no dry dough left. Place the dough in a covered container on the counter. Every 15 minutes for the first hour, stretch and fold the dough over itself a few times. After the first hour, form a dough ball and let rise for another 60 to 90 minutes. Form your pizza crust either by hand or roll it out with a rolling pin to make it as thin as possible. Add a light layer of sauce and toppings and cook! Here's the video of this cook along with a demo of the Blackstone pizza oven:
  11. I finally decided to buy this beast because I think it will make fantastic pizzas based on what I have seen from others on this forum and elsewhere... So it arrived this week and I got it put together this morning and fired it up.... Oh yea! Screamin' hot in no time flat. This kind of oven has a ton of possibilities for pizza. At this point, I'm super stoked about cooking on it tonight... I have a batch of scratch sourdough ready to go! So I turned the oven off and shut off the gas to let it cool... I came back to it an hour or so later to check on it.... The stone is seriously cracked and buckled up. I sent a photo to Blackstone's customer service and got a response within an hour... they are sending me a new stone. I sorta figured I had just gotten it too hot and maybe let it cool too fast causing this to break. After some deeper investigation, I don't think that's the case... If it was just a crack from thermal shock, it shouldn't really be buckled up like this... I pulled the pieces out and was able to fit them back together.... Here is where I see a design or spec problem with the stone. The stone doesnt' fit nicely into the pan where it sits.... I try to show this in these two photos... In the first of these two photos, the stone is not sitting down as far into the pan as it is in the second photo. When this oven is fired up, the pan expands and allows the stone to sit down flush all the way around. Everything goes great until the oven and pan start to cool. When the pan cools, it compresses the stone and breaks and buckles it as shown in these photos. In order to test this idea, I heated the oven back up with the broken pieces in place as flush and flat as I could get them. I just heated it up until the stone was 650°F. At that point, I reduced the flame and let the oven cool slowly over a one hour period. I also left the rotisserie motor on to help even out the cooling process. This slow cooling process still caused the stone to buckle and rise back up in the middle again. That being said, I feel comfortable cooking on this tonight but I expect it will buckle again when it cools.... I have a new stone on the way so when it gets here I'll see how well (or not) that it fits in the pan. If it doesn't fit any better than this one I may try to sand it down a little because I truly believe that if it has a little bit of slack in that pan when the pan is cool that it won't break like this again.... This review will be ongoing... I will post photos of my pizza cook later tonight or tomorrow and I'll report back on the replacement stone when it arrives... I am happy with this so far despite the issue with the broken stone....
  12. Decided to do a BLT with the Blackstone 36" Griddle. Not satisfied with just Bacon, I looked in the fridge and found some left over Pork Butt, and a small piece of Tri-Tip. Shoot, why not get rid of some left overs at the same time. Thus the Bacon, Lettuce, Tomato, Tri-Tip, and Pork Butt was created. Of cource I had to grill some hoagie rolls with butter on the griddle. It was given a thumbs up all around. I don't think this will be the last time. Next time I'll buy thick cut bacon though. Normally we would each have eaten 2 and the son maybe 3. One was all any of us could eat. Wow were they filling.
  13. Picked up a Blackstone 36" griddle the other day. Seasoned it then cooked a burger dinner with. the family. Today I cooked a lunch for some visiting missionaries and church staff. For a reference in the picture these are 1/3lb burgers. Bacon was cut in half and is 3 lbs of thick cut. Toppings were grilled or straight, (onions, mushrooms, chopped left over pork butt,). Additionally mustard, ketchup, tomatos, and for cheese either yellow American or Bleu cheese. Rave reviews all around. Due to the amount of food I had to cook the bacon first, then the burgers. Once the burgers had shrunk enough the toppings got grilled. I thought the burgers shrunk alot considering they were supposed to be 85/15. Jensen ground Sirloin burgers. Ok now for the pictures.
  14. Hey guys, Just a heads up that some Lowe's are clearing out the BS ovens. I went to a Lowes that's on the way home from work and saw this. Thought I'd pass it along. That's a steal of a price. YMMV
  15. This is a mini review of the Blackstone Pizza Oven. I paid $269 (less a 10% coupon I had) at Lowes and ordered online with pickup at the store. I have seen the price range between $269 and $399. The oven is available at various retailers. This is version 2. Version 2 has one lower shelf that holds the propane tank. Version 1 has two lower shelves. Version 2 has several improvements over Version 1, such as the propane tank holder, better heat distribution inside the oven area, and better packaging preventing damage during shipping. Both Versions have two side shelves (side shelves not installed on mine due to the limited space on my deck). Version 2 is preferable over Version 1. A lot of negative quality reviews for this oven relate to Version 1 issues. The grill is easy to assemble. Version 2 has some stickers on the grill that are extremely difficult to remove. The oven has a 60k BTU burner and two stones. The 16 inch bottom stone, on which the food sits, can be stationary or rotate. There is a rotisserie motor under the oven which can be turned on and off, and runs on either 2 D batteries or the included ac adaptor. The igniter is battery powered. The top stone is stationary. The rotisserie motor should be turned on when operating because the burner is on one side and that one side will get hotter than the other side if the bottom stone is not rotating. You can easily stop the motor to slide the pizza onto the stone, and then restart the motor. The grill heats up very quickly if set to high. In about 10 minutes at high, the bottom stone is about 800f. The built in temp gauge measures the air above the top stone, which is not useful. An IR heat temp gun is needed to know the approximate temp of the bottom stone. If left on high, the bottom stone will heat to over 900f, and the top stone will exceed 1,000f. The burner is positioned so that half of the flame hits the bottom stone, and the other half of the flame extends up past the bottom stone, thus heating the oven space and the top stone. I have not yet used it enough to see what the bottom stone measures if the burner is left on low. Although the grill is designed to cook pizza, any number of items can be cooked in the grill. For example, a cast iron pan can be heated and used to cook a steak. So far, I have only cooked 3 pizzas in the oven. My initial opinion is that this oven is awesome for cooking pizzas, particularly if you are a fan of the Neapolitan style, which has a thin crust, a puffy rim, and some charring (sometimes referred to leoparding). Neapolitan style pies cook in 60-90 seconds at a high temp. Is this oven for you? NO If you do not like Neapolitan style pizza with slight charring, you probably don’t need this oven. If you only cook a couple pizzas a month in a kamado in the 500f-600f range, you probably don’t need this oven. YES On the other hand, if you like Neapolitan style pizzas, this oven will essentially replicate a wood burning oven, but cost thousands of dollars less, and heat up in 10 minutes, versus hours for a wood burning oven. If you cook a ton of pizzas, this oven is very easy to use and cooks pizza very quickly, even when not using the Neapolitan style high temperatures. If you cook pizzas on a kamado at inferno temps, and find it uncomfortable to continually open and close the kamado lid at inferno temps, this oven could be for you. In sum, I am very pleased with this oven and I highly recommend this oven to those that fit into the “yes” category above. I will try to post some pictures of my cooks on this oven over the next few weeks. The pizza below was the first pizza I cooked on this oven. It was a 9 inch personal size, bottom stone at 800f, cooked for 70 seconds, with half pesto/sausage/ fresh mozzarella and half crushed tomatoes/fresh mozzarella.
  16. Inspired by S60's Blackstone pizza dough bread, I thought it might be nice to make dinner rolls on the Blackstone for Thanksgiving. I did a trial run yesterday and they came out fine, but I think I can do better next time: I think the roll was still a little too warm when I tore it open and that was one of the larger ones so it was a little moister than the others. The big loaf/roll was a little undercooked, but it made good toast this morning. I used a Cook's Illustrated recipe for rustic dinner rolls and that is an accurate description of them. They were a little crusty/chewy on the outside and soft on the inside. The recipe called for cooking them on a pan at 500 then bringing the oven down to 400, flipping them over, and cooking the bottoms. That actually works quite well with the Blackstone because you can bring down the temperature quickly (especially with it being cold here yesterday) and the pan protects the bottom of the rolls from cooking too fast directly on the stone. I tried putting the loaf directly on the stone but that turned out to be a bad idea - the bottom started to get dark long before the center was done. I started the rolls with the flame still just at the start of the "roar", but that was still too high because the tops very quickly started to turn brown in the high spots. I used King Arthur bread flour and there was some honey in the recipe so this dough may have been somewhat prone to browning near the flames. Not surprisingly, the trick to doing bread in the Blackstone seems to be to keep the outside from getting too brown while the inside finishes cooking. Like S60, I used foil on the loaf after it had set up and that seems to help. If I had kept it on the pan it might have come out really well.
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