You have helped me so much! Recently bought the cheap version of 36 inch Blackstone and having so much fun! Where the Grandkids used to make me take em to Dennys cuz they knew I couldn't cook. Now they are here every Sunday Morning for My Griddle! Makin Breakfast every weekend and without a million pans to wash. I watched to many of ur videos to count. But I learned so much. Not only how to griddle but how to cook in general. Thank you for you Military service and thank you VERY MUCH for showing me the griddle Idea and teaching me to be successful! I;m only 5 or six weeks since I bought it but havn't burned anything or had anything stick. And everyone telling me how Great I cook has been quite Humbling! Thanks again Brother! The smiles on the kids face when I hand them a plate makes me feel like a king! Not trying to snatch up ur logo lol just sayin.
There's definitely a learning curve for me when I got my Blackstone for Christmas. I was up front aggravated at the uneven cooking but I realized I actually like it better! I keep the left 3 burners on low and the center area runs about 315, that's cool! I put the farthest right burner on medium to high (depending on the meal) so I have a WIDE variety of heat without ever having to touch the knobs. The best part about it is sear a steak on the right, cook in the middle and if something is done but I'm busy with something else I move it to the edges so it stops "cooking" but stays warm. you just have to get to know and become 1 with your machine. My opinion, I'm loving my Blackstone
BREAD test ! ! ! Genous, leave it to the "Bread Guy" to find another way to save and use the stale bread. AND.......... the best test of heat distribution I have ever seen.
Good video. Not going to lie, alot of people are sleeping on the Members Mark griddle. It's a hidden gem, especially for the price. Mine has served me great for 2 years.
That Traeger looks very impressive. I wish it had a storage cabinet / drawers, and I think that handle design is ridiculous, but otherwise it looks easily the best of the lot there. Yeah, it would be nice if Lo was about 300-350, but turning a burner or two off in the middle works oK to get that low temp.
Hands down, one of the best reviews on UA-cam. The bread is a perfect visualization. Blackstone should seriously consider the competition. I have a Blackstone griddle but my next one will be a Traeger if they can maintain the consistency. At the end of the day, consistent temperature across the cooking surface should be everyone’s number 1 concern.
Yeah I agree...oddly enough a lot of people just got used to the unevenness..and now the name is so big the most consumers don't care because they have the NAME....Heck what Blackstone has done for the griddle community will never be matched...but competition is coming on strong and where they believe it or not People are starting to notice...
@@TheFlatTopKing Competition is key. I hope Blackstone reacts. The dream would be a griddle that you could put on low and would stay at the breakfast sweet spot no matter how long it’s on. Or even one side smash burger temp and one side low 300s.
I just recently bought the Char Grill 4 burner griddle. So far I’m happy with it’s performance, I cooked some burgers with onions on it the first night. Then cooked French toast and bacon for Mother’s Day brunch, and did a few scrambled eggs for me. No issues what so ever, and I do like that the legs can fold up, which I think will come in handy come winter time as I live in North Dakota and don’t have a garage for storage.
Best comparison I have ever seen! None of the griddles would be for me. Time for you to review the Halo! It is getting a lot of buzz. But I think it is a stallion for high heat. But we need more reviews on it! Thanks for your hard work! And your wife too!
I just bought a 26in Wally World special EG and I absolutely love it. 26in a real lid and 3 burners. I've cooked on it daily since purchased 3 weeks ago zero problems. For the price $197 it's amazing. Ever review one of these before? The only dig on it ,is the steel isn't as smooth as a Blackstone. Still cooks perfectly fine to me 😊
@TheFlatTopKing i totally believe you on that. Because of the it's price $197 and easy of availability, I belive it would be a great choice for you to review. Not telling you what to do. Just a suggestion
Consistent heat across the cooking surface is not a great concern …. the middle gets hot n the outside is cooler…perfect..helps time food perfectly….sort of like a wok where the cooking is in middle n food can be held on sides at lower temp…Blackstone top been awesome for me….
Thanks for the very informative video comparison! Based on this, I'd choose the Traeger, as wind can be an issue on our deck here in OK. (Side note...I knew Traeger's "road show" team was at our local Costco, so I went there to look at the FlatTop griddle. The Traeger rep said "...we don't sell those thru Costco, as they're new products). Now just need to decide if I want to go with a griddle insert for our Weber 4-burner grill, or sell the grill and go 100% griddle. Still on the fence on this decision. (Not enough room on the deck for both, unfortunately).
Thats a tuff one for sure...So I have publicly stated many many times by now that the Traeger Flat Rock is my favorite griddle so far....BUT I would not buy that and get rid of a gas grill...the gas grill and an insert is a better option...because of the total use and mutli use...I have been completely amazed how much I like the weber and insert...not sure if you have seen those videos...actually my last video I just posted was on my Weber insert...its fantastic and better than most griddles I gave reviewed...
Thanks for doing this. We are just now starting to consider buying and I'm researching to see what's out there. We want to make the right choice for us and this helped a lot.
using the bread was genius, and a great representation of even heat distribution. had this video came out 4 months ago, it might of persuaded me to buy something other than the B.S.
One big thing you failed to compare, which is a huge deal for a lot of people is the price of the griddles. The Traeger is 3 times the price of the Blackstone and the Weber in about 2 times the price of the Blackstone. For a lot of people it comes down to you get what you can afford. Also you don’t always want the same temperature across the griddle surface depending on what your cooking. Hence the reason for multiple burners. As a cook you learn how to move the food around the surface for different cooking temps and where to cook certain items or keep items warm once cooked while you cook others. Over all a good comparison video but I think you missed on a couple of key points.
New Blackstone here. Got rid of the Weber due to wind issues. Love my Weber genesis grill! The flattop was not as nice though in overall quality. The Blackstone does steaks much better, but the corner do stay much cooler. Works great with some dishes, not as cool with breakfast.
I just want to throw this out there too that Weber now has the full size griddle insert for their Spirit 300 and Genesis 300 lines. For me it's a no brainer considering I already have a Spirit 300 and it just makes sense for me. If you already multtiple grills (charcoal, gas, & pellet) just get the insert and save you some room in the backyard.
excellently done as always. BTW, I and probably everyone else believe your wrong about your opinion not mattering. You are really what i consider a Prosumer. People like you are who the comapnies should, at the very least, really be listening to if not consulting with
This was a great video, much needed for those of us still on the fence. I gotta say, though, the bread test has got me leaning more towards the Traeger now. We appreciate all that you do!
Hello there, I just thought of throwing this information out there, and hopefully, this info can be helpful. Ok so I just purchased the Traeger Flatrock Grill, about a week and a half ago from Home Depot, everything was going great, and was very much enjoying the jump into the flat griddle arena. Then all of a sudden last night I noticed while I was making some frozen fried rice, that the griddle was not getting hot at all, and had to turn grill up to high just to get any kind of heat out of it, then today I made some breakfast on the grill and everything seemed to be ok, so I thought maybe it was just fluke of the prior experience, so I fid not think anything about it, untill after cooking today, I went to put some oil on the griddle and turned on the burners to try and heat up the oil, but yes again no real heat at all coming from the burners at all, so I removed the grilled plate and looked at the burners which at this time I has set on high, and there was no visible flame at all. So we text trager over chat to see about what they could do to try and resolve this problem, after spending some time over text, they asked question after question and had me try different solutions, with nothing to be working to fix the issue, they then decided that send us a new igniter, sine they thought that was the issue, but I said I don't think that I what's going on, I also explained to them that is i turned on the left side burner you could see the burner light was on, and here some wind noise from the non visible flame, but the moment I turned on the other two burners the left side burner would go out. So after not feeling satisfied of the resolution from Traeger, I decided to go see what Home Depot would do. I told them the situation and they said bring it in, and we can exchange it for you, or give you the money back, do I returned the flatrock to Home Depot, and now I am with out a flat grill. I loved using the Traeger Flatrock, but the experience left me wondering if I should stay and try another Flatrock, or should I go try another brand. Sorry this comment is so long, just trying to honest about my experience. Thanks for reading.
IMO...just my opinion only...its not the fix...return and get another one...I think they are truly worth it especially if you have already decided to spend that much money....
Thanks for the amazing review. I originally ordered a Blackstone from Sam’s and decided to cancel the order once I saw Traeger had released a griddle. The Traeger was almost twice the price of the BS, but I am just in love with it. I too think the handle positions are not in a great location. I would love to be able to use the sides to get food on my spatula. That is my only complaint. Totally worth it IMO. Thanks again for the awesome review. V/R Shane
New subscriber here. Looking at one of your recent videos the Weber burners seem 90% the same as their gas grill; other than the obvious pain of storing/handling a full grill insert what not buying a good gas grill and a cast iron griddle insert which will be far more useful? Also has a long term Weber fan (have current 3 Webers) their entry line are just cheap posers of horrible quality since quite a few years now and are just getting worse every year. You have to buy higher end Weber or looks somewhere else.
i have an older blackstone. love it. as you know, the even heat is not there. could you do another pro/con 2.0 with pictures of the bottom of the cook plates? us guys with grinders and welders and wannabee cooks would be eternally grateful.
only a few griddles we have tested have even heat... in Traeger and Weber...Halo was close...but runs hot with all burners on...after that..its down hill...im not a fan of uneven heat...i love the even heat...especially once you get used to it...Camp Chef just released their new griddle and its really even as well...wont know till I get mine...but seems like a legit unit...
hahahaha i am not Hussey....Hes a great dude but different channel...my name is Neal. My channel is the Flat Top King...hahahha Would still love your support
This video gives people a lot of good information , what do you think of the camp chef 6 burner griddle ? Its big that's what I like.. Thank you Frank from montana.....
Good info as usual. In your individual review of your new Bkackstone, you discussed how the new designed top should help with better heat distribution, I’m guessing it did not live up to your expectations? So, when you gonna get a HALO Elite and Loco to review? Man, those are pri$ey, that’s for sure.
You are correct...did not live up to my expectations especially when looking over the advertising list of what it supposedly offers...really missed the mark as for the Halo...yeah its on the list...i probably will stay away from the LOCO...
Awesome video! I was looking forward to this when you teased it a while ago. One question: you can only live with ONE griddle for the rest of your life. Which one do you choose and why?
Still looking..the camp chef was solid but still cooked high...the weber or the Traeger...if it was the last one it would be the Traeger...its huge...plenty of space and the heat is very adjustable...plus the add on options..and the ability to fold down for storage...
Great informative video Neal. My question is what are y’all going to do with all of that toast??🤣😂 I saw a Halo for the first time the other day at a store and curious how they do. Pretty pricey but built like a beast.
We sold it...only so much space on the deck and to many grills....we have actually mentioned this and documented this in several videos when we got rid of it...Absolutely nothing was wrong...just cant cook on everything every day...Just like some on my porch now will get sold to make room for new ones...
I saw a video that spoke on the flimsiness of the blackstone legs. Is that an issue you’ve had? They say it’s not noticeable while cooking but if you try to move it you notice it right away. Could be his product was defective or assembled lazily. I’m leaning toward the 1554 but had some pause when I saw the video.
Do u know if anyone has tried to sandblast the ceramic coating off the pit boss. I also have a black stone and prefer cooking on it and the clean up is way easier for me. That being said I love a lot of the features of the pit boss. Maybe I’ll fall on the sword and sandblast it and see what the surface looks like. Thanks for all the direction. Jimmy g
I know you don't like to talk about price, but I think it is important in this comparison. The Weber ($449) looks to be a great value compared to the other two if you can get away with the 28" size. Even the 36" Weber ($580) is going to be cheaper than the Blackstone ($599) and the Traeger ($899). The Traeger looks to be great, but is also clearly the poorest value at $899.
Surprised you would say poorest value at 899...that up to you...I would highly disagree...I would say the Blackstone did not live up to the name...for Weber at 580 with no accessories...great heating though...but thats why we do these videos...just to get the information out there and let you decide
Rather than use a whole loaf of bread, I use my flour sifter and lightly coat the entire griddle with a thin coat of flour to get the same result. It works great.
Definitely would change the hot zones for sure...when doing these their would be so many combinations of what burners to use I try to just use low...In certain cook I illustrate what burners are on etc...thats when it makes more realistic..
@@TheFlatTopKing I have see you review other brands also, is Traeger your overall #1? Or is there one you like better? I am surprised you licked it o er Weber with the Weber being able to lower with the heat.
I would love to go back and forth... Could you Yes...why though...if the sides are so low already without seasoning then why take a chance just for the middle..that in my opinion is compounding the problem... Wouldn't you just want a griddle that you just turn on and its relativity even and adjust from there. Once the average person gets a handle on it you can Definitely adjust the burners on and off...one on and on off kidna...that will definitely work...but that was not the whole point...it was put on low and check temps...to learn what to do if needed.. I literally mean this with the idea of going back and forth with respect...by no means am I being rude...
@@TheFlatTopKing Your the Pro. I was just trying make it where people would not burn the toast. Did not mean to leave it lower from now on . Just when you need the griddle to be cooler.
@@charlescoker7752 got ya. Is that something you normally do. I typically turn on propane tank all the way. Not sure where but one manual early on recommended that and just something I have done since. Do you think by turning it down it will help the sides.
Well thats a question for the buyer....You have thousands of loyal loyal Blackstone griddlers that will never buy anything but...then you have other options and Camp Chef being one...I had a Camp Chef and loved it...way more even heat but still was to hot on low. I loved the front grease trap...some hate it...I think its a grease trap not a food trap. People think its stupid to pull grease forward vs on the Blackstone you push to the back. So is it better....thats up the person using it
I'm a Blackstone user for 2 years. Neil, you are the best teacher on the net! This video is better than anybody has ever done. The idea of bread is ingeneous!!!! This review should go viral. Thanks, I want to comment further later.
Well I appreciate that..really do...I try to relate to the average person...Thats how I view myself...just a normal dude...I try to imagine what I am looking for when I purchase big ticket items
I've had two Blackstones and they've both been hot garbage. Uneven heat, immediately oxidizing paint, rusting cabinet, awkward grease catcher, the list goes on and on... Just got the 4 burner Weber, and it's awesome so far. My only complaint is the lack of a cabinet and/or drawers underneath. Hoping they introduce some new versions in the near future.
@@danielallen6109 Absolutely! It may be a bit basic in areas, but it is obviously built well where it matters. I'm pretty tired of hearing people dog on this thing. Weber obviously built it to a price point, and in that regard, I for one think they nailed it! If they were to build a fancier more luxurious model for $1k I'd be all over it, but until they do I'll be quite happy with this one. Like most Weber products, I have relative confidence that this thing will still work and look like new years down the road. Unlike the garbage blackstones I've tried.
This was a very interesting and informative video. I have two Blackstones. A 28", that was my first griddle. I didn't buy a 36" because I wanted to take it to family camping trips (where I cook for about 20). I now have a 22" that lives in the RV and my daughter has a 22" so now the 28" can stay at home. It seems that I am always learning something new when I try to cook. Watching you and others has helped me improve my cooking skills. There is something very satisfying about cooking for folks. Thanks for sharing!
is it safe to turn a zone off on a Blackstone. Mine runs hot so I would like to leave one side or the other off for a cooler zone. Is that not recommended?
Great video. Been really enjoying your channel since I found it a few months ago! Sounds like, in a perfect world, Traeger will take the feedback and whenever they release their 2nd model it could potentially be the best of the best. I've had a Blackstone for a few years and those hot spots can certainly be a pain if you aren't right on top of it the whole cook.
This was a very good comparison video. I think you were impartial, and thorough. It seems that some people are being swayed by the single fact the Traeger griddle has a very even temp across it's surface. This a great thing if you are cooking the same item over the whole grill. I usually cook 2 -4 different things on my griddle. All needing different temps. I generally set all 4 burners on low and often turn one burner off to use as a "keep warm" section. I can then cook the protein at one temp, the veggies at another and if something needs extra time the section that has the burner off is still over 200 degrees, so I can slightly undercook something and let it finish in that section. Maybe I have just gotten used to the un-evenness of my griddle, but it makes the best food I have ever cooked.
Well...you kinda argued my whole point of even...IMO...if a griddle is even...then it allows you to control the temps you want...exactly like you just mentioned..BUT if a griddle is uneven...the griddle controls you...and your ability to cook what you want where you want and how much you want...
On my Blackstone is the same. But I like having cool zones to push food to the side to stay warm. I always cook on low. I’m in no hurry, I’m retired from that. I’m 65. If I need the sides to cook I turn it to medium. Thanks great review. Oh and I’ve added a half gallon galvanized bucket to catch more grease on the back. 2 screws hold the bucket handle level. It works great.
Great video! I have a Blackstone and use it a few times per week. I think of it almost as cooking in a wok. Hot searing heat in the center, cooler zones around the edges. When I cook eggs I usually turn the burners off and they cook fine on the residual heat. When cooking a lot of burgers I generally shift them to a different zone when flipping them to get a more evenly timed cook. I also lift the hot zone food off the griddle first. Once you've gotten used to whichever griddle you have I believe they all work pretty good...but I definitely like having the higher heat so the weber probably wouldn't be right for me.
Great job adjusting...just to be clear...the weber hits the high heat..its just thinner so it does not hold as well..by moving the food around like you mentioned fixes that immediately
Yes. It can happen. I put a rubber mat in front. Cause if you cook a pound of bacon etc. bits of splatter can fall onto the deck. Also if you hang your spatula after moving food. Grease can drip off. So I place mine on the side shelf onto a baking sheet
Great comparisons! One factor on the variance of the Blackstone: The cooler zones could be helpful because even on low the temps get high on all three brands. At least you have some cooler zones for eggs and keeping food hot once it's done. Just a thought. (I don't yet own any of these, btw.)
Your absolute correct. Just know how it heats. Hot and cool zones. This way food can stay warm while preparing other cooks. I don’t mind and ya just have to learn how it works. Does have an advantage
What a great review. You covered everything we needed to know except maybe warranty. I bought the 22" Adventure Ready Blackstone on Black Friday 2022. I will need to check the griddle surface temps but it does appear to be very low on the edges and very high in the middle. I am going to try the bread test for sure. That was awesome. I like how how wife knows just when to comment so we don't miss anything. I know it is hard when you are giving the presentation not to forget something. Great job to her as well. I like how you pointed out that you can cook at the low setting on the knobs. I seem to rush to get the top hot. This was great!
Great review Neal!!! I would like to see you pickup and review a Halo Elite 4B also. That seems to be a very nice griddle incorporating a lot of thoughtful features. I'm still using my Gen 1 Blackstone and every time I start to think, "Ok, this is the one I need to upgrade to..." a new model comes out that makes me rethink that (currently the Halo is that model). Also I wonder if one of those infra-red modules that plugs into your cell phone would be helpful in showing the hot and cold spots on the griddle surface (the ones that give a IR image like a FLIR, not just a temp reading like a IR heat gun). That may be the way to go rather than a IR heat gun...
@@TheFlatTopKing the bread test was a killer!!! Talking about an amazing visual! Can't wait to see the bread test on the new Blackstone Omnivore, Traeger and the Halo!!!
Awesome! Thank you! Welcome aboard...Well I have mentioned several times as of now its my favorite because the true zone cooking, along with the second best low end heat...has fantastic high heat... I think its built with thicker material on the market...large shelves...etc
I subscribed. Love your style and opinions. Even the small details. Well done. New Blackstone owner here and we just love it. Learn your new griddle and keep on advancing. Mistakes will happen at first. If something doesn’t turn out or burn… feed it to the neighbours dog… 😂
Good info. While I’ve been sold on blackstone, tho never bought as of yet. The more I see, the more it looks like Traeger has learned from BSs failings and built a better product. Maybe if I hold off. BS can learn from Traeger and improve on their own before I plunk any cash out.
Great video as always! You covered all the bases! I think that consistent heating is a high priority for me ( I cooked in a restaurant for more than 10 years and took that for granted). Grease management was a trough across the whole front, so i was very used to having the hashbrowns on the far left, bacon and meats in the center, pancakes and french toast on the right. Eggs were cooked in pans on burners to the left of the griddle so no on griddle eggs. I like how you went into detail down to how you pick up the food…. I didn’t even think of that but i always picked up side to side(mostly right to left being right handed). Thanks again for the great videos!
Neal!!! You are one of the best reviewers out here, I totally respect that. I am a Blackstone, die hard, and will always be. On that note, I do know my hot/cool zones. And know where to cook my food. My 36er is a first-generation stainless steel. I bought it for $100 brand new from Menards. You can't do that now, and it's still kickin azz. #blackstonenation. I love your channel, your cooks, and your reviews, so keep up the great work, my friend 👍
Great video and extremely useful! A few observations (personal opinions) from someone who doesn't own any of these brands... 1) surface area is a factor - the Blackstone had 35 pieces of bread, Traeger had 30 and Weber had 20. Blackstone wins. 2) Temperature - I would prefer a surface with hot and cooler zones which is needed when cooking. Blackstone wins. 3) Price - I wish you would have provided that. I know I can research it but it would have put some of the pros and cons into perspective.
only reason i dont mentioned price is because they change so often...sales..different places have different prices.etc...and one thing for sure...price does not matter....if Someone thinks its too expensive they buy something else in there budget..or if at the high end they buy it...its truly a personal decision
He’s not wrong. They said it a lot lol. When he got the black stone I believe, the guy picked it up that morning or something. Hope he charged extra for buying a celebrity chefs personal grill…
Hey Neal, maybe one day you can design and produce your brand of griddle, could name it “The Flat Top King Griddle”. It would include all the good features from the different brand griddles out there.
Yes, the new Weber 36" has the four swiveling casters. I'm praying that it has the same heat distribution, if it does I'll pull the trigger on it. Plus it'll match my Weber Summit 450S, 😃
Second cook my new Traeger Flatrock (900$) warps catastrophically mid cook after adding 2 pounds of room temperature chicken. not a happy customer. the customer support is super reassuring that warping is 'completely normal' and happens on many griddles. apparently i have to just live with this and should only bother customer support if if warps more than 5 times. i'm very sorry i went with traeger.
Yeah I commented on your other post...thats something we have not experienced...yes warping was more common in the past...but Blackstone has changed their base on the griddle...Camp Chef has done the same...Weber etc...its not as common today as it was...Mine has never warped...and I know of the problem...have you used it since...what temp was your griddle..etc...alot of questions need to be asked to help out...not just I put chicken down and it warped...
Totally a griddle top noob with a Blackstone. This video has been awesome I now fully understand what the others I was watching ment when mentioning "zone cooking"! Your little bread thing there has opened my eyes to where I may have been going awry thanks a bunch. YOU'RE fantastic at this UA-cam thing keep up the great content!
Temperature measurement using IR Thermometers are prone to massive errors due to the Emissivity of the surface being measured. The higher the temperature the higher the error. Black surfaces normally read better than shiny surfaces. The Blackstone readings were probably off due to color variations & stains changing the Emissivity . Thanks for the Video
Joe...although I dont know enough about the IR temp gun....did you watch the WHOLE video...the gun registered truly equal compared to the bread test...the bread test showed exactly what the gun was relaying....im just confused in the comment...
You totally changed my mind. Planned on getting the new Blackstone 28" 3 burner with lid. My daughter has a Blackstone ... given to her by the company which filmed a commercial in her backyard. She also has a green egg and another grill. The Blackstone is used much more often than the others. But today, instead of ordering a Blackstone, I ordered the Weber. It may not have the perfect design, or all the bells and whistles, but what it has that is more important to me as a newbie is predictable heating. I don't want to have to master the challenges of being a griddle goddess ... I just want to cook a nice meal without a lot of added stress. Great reviews! Thanks for this and all the other awesome content. Love your channel.
I’m leaning towards a Weber too. My bbq is a Weber and the warranty is amazing. I believe their griddle has a 5yr. Any idea on warranties for the others?
You talk about low being more than enough for cooking temp, but also the inconsistent heat across the griddle. Now I am a rookie and looking for my first griddle, but to me if you are cooking different types of food you want done at the same time, uneven hear distribution is nice. Wouldn't you use the middle for active cooking, then move other items like potatoes or such, and even items you want more rare to the edges to keep warm and cook slower? Seems to me a consistent temp means I have to be on top of everything and plan perfectly to finish at the same time.
so im going to make this a quick answer...i have addressed this many times in other videos.... when using a griddle thats even on low...YOU have the ability to adjust different areas....You have the control of the temps where you want em... When a griddle is uneven as much as some are..few things happen...you actually loose cooking space that you paid for...if a griddle has 400 sqin on the box...and only 275 cook hot enough whats the point other then holding food.. Secondly...when a griddle has uneven temps...lets say on the far left...and you need that area hotter..you would have to turn up that temp.....sounds easy...BUT what actually happens is the spot next to the left becomes to hot...because now you have bleed over form the extra heat...How do you fix that...its on low...so now you have a decision to make...do you kill a burner in the middle because the left is to building heat... Dont get me wrong...some people llike the idea of an uneven griddle...but unitll some manufacturers fixed that problem...we had no idea ourselves and just assumed it was normal...fast forward and Bam...once you have one....as they say...they rest is history
Great video, I've had my Blackstone for two years and giving it away because I hate the grease trap. It fell off for the 3rd time this week when trying to put the soft cover back on after a cook.
I’ve learned my blackstone! I’ve had it over 2 yrs Yes they have tons of accessories. It has held up and that’s a big thing with me!! I feel like I’m getting my money worth out of it!! Keep up the great video’s!!!!
You have helped me so much! Recently bought the cheap version of 36 inch Blackstone and having so much fun! Where the Grandkids used to make me take em to Dennys cuz they knew I couldn't cook. Now they are here every Sunday Morning for My Griddle! Makin Breakfast every weekend and without a million pans to wash. I watched to many of ur videos to count. But I learned so much. Not only how to griddle but how to cook in general. Thank you for you Military service and thank you VERY MUCH for showing me the griddle Idea and teaching me to be successful! I;m only 5 or six weeks since I bought it but havn't burned anything or had anything stick. And everyone telling me how Great I cook has been quite Humbling! Thanks again Brother! The smiles on the kids face when I hand them a plate makes me feel like a king! Not trying to snatch up ur logo lol just sayin.
First...thank you...Man thats awesome...thats honestly what its about...the smiles and feeling.....
There's definitely a learning curve for me when I got my Blackstone for Christmas. I was up front aggravated at the uneven cooking but I realized I actually like it better! I keep the left 3 burners on low and the center area runs about 315, that's cool! I put the farthest right burner on medium to high (depending on the meal) so I have a WIDE variety of heat without ever having to touch the knobs. The best part about it is sear a steak on the right, cook in the middle and if something is done but I'm busy with something else I move it to the edges so it stops "cooking" but stays warm. you just have to get to know and become 1 with your machine. My opinion, I'm loving my Blackstone
Hey thats what cooking is all about and I try to preach...some like it and some dont...I agreee with zones...gald you are liking yours
BREAD test ! ! ! Genous, leave it to the "Bread Guy" to find another way to save and use the stale bread. AND.......... the best test of heat distribution I have ever seen.
hahahahah Ya know it when you see it....
Wow yes, was going to buy a Blackstone but that uneveness would drive me nuts
Good video. Not going to lie, alot of people are sleeping on the Members Mark griddle. It's a hidden gem, especially for the price. Mine has served me great for 2 years.
Absolutely ...we talked about it on our most recent live...
The 4 burner that's always displayed at Sam's Club?
That Traeger looks very impressive. I wish it had a storage cabinet / drawers, and I think that handle design is ridiculous, but otherwise it looks easily the best of the lot there. Yeah, it would be nice if Lo was about 300-350, but turning a burner or two off in the middle works oK to get that low temp.
100 correct...it can when adjusted...just so many configurations when we start adjusting knobs...
Hands down, one of the best reviews on UA-cam. The bread is a perfect visualization. Blackstone should seriously consider the competition. I have a Blackstone griddle but my next one will be a Traeger if they can maintain the consistency. At the end of the day, consistent temperature across the cooking surface should be everyone’s number 1 concern.
Yeah I agree...oddly enough a lot of people just got used to the unevenness..and now the name is so big the most consumers don't care because they have the NAME....Heck what Blackstone has done for the griddle community will never be matched...but competition is coming on strong and where they believe it or not People are starting to notice...
@@TheFlatTopKing Competition is key. I hope Blackstone reacts. The dream would be a griddle that you could put on low and would stay at the breakfast sweet spot no matter how long it’s on. Or even one side smash burger temp and one side low 300s.
@@Dawgrum preach. Completely agree
Traeger is also double the price
Is Blackstone made in China?
I just recently bought the Char Grill 4 burner griddle. So far I’m happy with it’s performance, I cooked some burgers with onions on it the first night. Then cooked French toast and bacon for Mother’s Day brunch, and did a few scrambled eggs for me. No issues what so ever, and I do like that the legs can fold up, which I think will come in handy come winter time as I live in North Dakota and don’t have a garage for storage.
Awesome....I need to look at those...
@@TheFlatTopKing I hope you do. I don’t have any experience with griddles so it would be interesting to hear your thoughts on it.
Best comparison I have ever seen! None of the griddles would be for me. Time for you to review the Halo! It is getting a lot of buzz. But I think it is a stallion for high heat. But we need more reviews on it! Thanks for your hard work! And your wife too!
Absolutely Jay...i want one as well....
I just bought a 26in Wally World special EG and I absolutely love it. 26in a real lid and 3 burners. I've cooked on it daily since purchased 3 weeks ago zero problems. For the price $197 it's amazing. Ever review one of these before? The only dig on it ,is the steel isn't as smooth as a Blackstone. Still cooks perfectly fine to me 😊
I have not....there are so many brands and configurations out there now I will never be able to catch up..ahahhha
@TheFlatTopKing i totally believe you on that. Because of the it's price $197 and easy of availability, I belive it would be a great choice for you to review. Not telling you what to do. Just a suggestion
Consistent heat across the cooking surface is not a great concern …. the middle gets hot n the outside is cooler…perfect..helps time food perfectly….sort of like a wok where the cooking is in middle n food can be held on sides at lower temp…Blackstone top been awesome for me….
Thanks for the very informative video comparison! Based on this, I'd choose the Traeger, as wind can be an issue on our deck here in OK. (Side note...I knew Traeger's "road show" team was at our local Costco, so I went there to look at the FlatTop griddle. The Traeger rep said "...we don't sell those thru Costco, as they're new products).
Now just need to decide if I want to go with a griddle insert for our Weber 4-burner grill, or sell the grill and go 100% griddle. Still on the fence on this decision. (Not enough room on the deck for both, unfortunately).
Thats a tuff one for sure...So I have publicly stated many many times by now that the Traeger Flat Rock is my favorite griddle so far....BUT I would not buy that and get rid of a gas grill...the gas grill and an insert is a better option...because of the total use and mutli use...I have been completely amazed how much I like the weber and insert...not sure if you have seen those videos...actually my last video I just posted was on my Weber insert...its fantastic and better than most griddles I gave reviewed...
@@TheFlatTopKing Thanks! That's good advice, and probably the direction I'll take. Any chance you could link to the video using the Weber insert?
@@Mhosborn ua-cam.com/video/cuuDK29femY/v-deo.htmlsi=cdImfifANZ262Y7_
Interesting process of comparing the 3 different grills
Thanks for doing this. We are just now starting to consider buying and I'm researching to see what's out there. We want to make the right choice for us and this helped a lot.
Glad it was helpful!
Same here. What did you get if anything? Thank you
using the bread was genius, and a great representation of even heat distribution. had this video came out 4 months ago, it might of persuaded me to buy something other than the B.S.
always aftermarket...take that money and put towards the one you want
One big thing you failed to compare, which is a huge deal for a lot of people is the price of the griddles. The Traeger is 3 times the price of the Blackstone and the Weber in about 2 times the price of the Blackstone. For a lot of people it comes down to you get what you can afford. Also you don’t always want the same temperature across the griddle surface depending on what your cooking. Hence the reason for multiple burners. As a cook you learn how to move the food around the surface for different cooking temps and where to cook certain items or keep items warm once cooked while you cook others. Over all a good comparison video but I think you missed on a couple of key points.
My point exactly 👏.
New Blackstone here. Got rid of the Weber due to wind issues. Love my Weber genesis grill! The flattop was not as nice though in overall quality. The Blackstone does steaks much better, but the corner do stay much cooler. Works great with some dishes, not as cool with breakfast.
I can understand that....
As soon as Camp Chef releases a new model I'm looking to you for the rundown.
Hey hit me up...are they making a new one....i wasn’t aware...Camp Chef was my first griddle...still miss it today
I just want to throw this out there too that Weber now has the full size griddle insert for their Spirit 300 and Genesis 300 lines. For me it's a no brainer considering I already have a Spirit 300 and it just makes sense for me.
If you already multtiple grills (charcoal, gas, & pellet) just get the insert and save you some room in the backyard.
Great tip....thanks Roy
excellently done as always. BTW, I and probably everyone else believe your wrong about your opinion not mattering. You are really what i consider a Prosumer. People like you are who the comapnies should, at the very least, really be listening to if not consulting with
Well I appreciate that Richard...truly....
This was a great video, much needed for those of us still on the fence. I gotta say, though, the bread test has got me leaning more towards the Traeger now. We appreciate all that you do!
Hey I appreciate that..
Would love to see a Char-Griller
Excellent video! Thanks for your time!
Glad you enjoyed it!
Have you experienced exstreme warping of the griddle top? Ive seen some move around quite badly
The bread doesn't lie. Well done!
Very true....
Amazing review man. Thanks!
Hello there, I just thought of throwing this information out there, and hopefully, this info can be helpful.
Ok so I just purchased the Traeger Flatrock Grill, about a week and a half ago from Home Depot, everything was going great, and was very much enjoying the jump into the flat griddle arena. Then all of a sudden last night I noticed while I was making some frozen fried rice, that the griddle was not getting hot at all, and had to turn grill up to high just to get any kind of heat out of it, then today I made some breakfast on the grill and everything seemed to be ok, so I thought maybe it was just fluke of the prior experience, so I fid not think anything about it, untill after cooking today, I went to put some oil on the griddle and turned on the burners to try and heat up the oil, but yes again no real heat at all coming from the burners at all, so I removed the grilled plate and looked at the burners which at this time I has set on high, and there was no visible flame at all. So we text trager over chat to see about what they could do to try and resolve this problem, after spending some time over text, they asked question after question and had me try different solutions, with nothing to be working to fix the issue, they then decided that send us a new igniter, sine they thought that was the issue, but I said I don't think that I what's going on, I also explained to them that is i turned on the left side burner you could see the burner light was on, and here some wind noise from the non visible flame, but the moment I turned on the other two burners the left side burner would go out. So after not feeling satisfied of the resolution from Traeger, I decided to go see what Home Depot would do. I told them the situation and they said bring it in, and we can exchange it for you, or give you the money back, do I returned the flatrock to Home Depot, and now I am with out a flat grill. I loved using the Traeger Flatrock, but the experience left me wondering if I should stay and try another Flatrock, or should I go try another brand. Sorry this comment is so long, just trying to honest about my experience. Thanks for reading.
IMO...just my opinion only...its not the fix...return and get another one...I think they are truly worth it especially if you have already decided to spend that much money....
@The Flat Top King do you think you could do a comparison video of the Traeger Flatrock, vs. the Halo griddle.
Thanks for the amazing review. I originally ordered a Blackstone from Sam’s and decided to cancel the order once I saw Traeger had released a griddle. The Traeger was almost twice the price of the BS, but I am just in love with it. I too think the handle positions are not in a great location. I would love to be able to use the sides to get food on my spatula. That is my only complaint. Totally worth it IMO. Thanks again for the awesome review. V/R Shane
Good choice! we mentioned this on my video posting this sat...comparing it to the halo
Very informative. Thank you!
New subscriber here. Looking at one of your recent videos the Weber burners seem 90% the same as their gas grill; other than the obvious pain of storing/handling a full grill insert what not buying a good gas grill and a cast iron griddle insert which will be far more useful? Also has a long term Weber fan (have current 3 Webers) their entry line are just cheap posers of horrible quality since quite a few years now and are just getting worse every year. You have to buy higher end Weber or looks somewhere else.
i have an older blackstone. love it. as you know, the even heat is not there. could you do another pro/con 2.0 with pictures of the bottom of the cook plates? us guys with grinders and welders and wannabee cooks would be eternally grateful.
If interested in my originally blackstone review and season...I took it off and showed underneath it...
The fans have spoken. Halo should be next in line. Love your channel.
I agree...on my list...
Love how everyone justifies the unevenness
only a few griddles we have tested have even heat... in Traeger and Weber...Halo was close...but runs hot with all burners on...after that..its down hill...im not a fan of uneven heat...i love the even heat...especially once you get used to it...Camp Chef just released their new griddle and its really even as well...wont know till I get mine...but seems like a legit unit...
Great Video Very Informative. Thank You
Great video Hussey! I love love love American cheese, white or yellow on my Smashburgers. Now the rest of the family prefer cheddar cheese. Weird! 😆
hahahaha i am not Hussey....Hes a great dude but different channel...my name is Neal. My channel is the Flat Top King...hahahha Would still love your support
@The Flat Top King 😆 sorry not sure how I ended up putting this comment on your channel! But I do follow you and love your content! Sorry about that 😆
@@therosesbackyardbbq5351 hahahahH it’s all good. To get compared to Hussey is an honor
This video gives people a lot of good information , what do you think of the camp chef 6 burner griddle ? Its big that's what I like.. Thank you Frank from montana.....
I personally have not messed with it...definitely big...if.its anything like my Camp Chef its even but probably hot on low
Great video…I like the Blackstone griddle in your video. Problem is I can’t find it on line. Do you have a link?
Not sure they make that one anymore...
Very good info! Thank you so much!
Thanks Doug
Thanks for the nice review. Flat Top King
TY
Good info as usual. In your individual review of your new Bkackstone, you discussed how the new designed top should help with better heat distribution, I’m guessing it did not live up to your expectations?
So, when you gonna get a HALO Elite and Loco to review? Man, those are pri$ey, that’s for sure.
You are correct...did not live up to my expectations especially when looking over the advertising list of what it supposedly offers...really missed the mark
as for the Halo...yeah its on the list...i probably will stay away from the LOCO...
Thank you for your video 🔥
Awesome video! I was looking forward to this when you teased it a while ago. One question: you can only live with ONE griddle for the rest of your life. Which one do you choose and why?
Still looking..the camp chef was solid but still cooked high...the weber or the Traeger...if it was the last one it would be the Traeger...its huge...plenty of space and the heat is very adjustable...plus the add on options..and the ability to fold down for storage...
Great informative video Neal. My question is what are y’all going to do with all of that toast??🤣😂 I saw a Halo for the first time the other day at a store and curious how they do. Pretty pricey but built like a beast.
hahah stuffing for something..maybe pork roast...Yeah i have been bombarded with the Halo thing...I will break down and get one..
Great explanation ❤tyvm
What happened to your Campchief you said a few videos ago you got rid of it. Reasons comments?? Thanks for this comparison...love the channel.
We sold it...only so much space on the deck and to many grills....we have actually mentioned this and documented this in several videos when we got rid of it...Absolutely nothing was wrong...just cant cook on everything every day...Just like some on my porch now will get sold to make room for new ones...
@The Flat Top King Fully inderstsnd. Nice to see you cook/promote new and updated products. Keep up the GREAT work!!!
So what’s your go to griddle? Maybe I’ve just missed it
Wasnt necessarily about my favorite as much comparing the 3....my go to still today is the Traeger model...Camp chef releases soon as well...
@@TheFlatTopKing have you had any of the cracking issues that the Flat Rock experiences?
@@jbbourbon178 I have not.
I saw a video that spoke on the flimsiness of the blackstone legs. Is that an issue you’ve had? They say it’s not noticeable while cooking but if you try to move it you notice it right away. Could be his product was defective or assembled lazily. I’m leaning toward the 1554 but had some pause when I saw the video.
Out of my experience… most griddles react that way. Just by science the top is heavy and the bottom has legs. They all wobble.
I’m about to get the 36” Blackstone fryer combo. Did you have any issues with that?
I had that one before this one...plenty of videos about it on my channel...no issues...same heating zones though
Do u know if anyone has tried to sandblast the ceramic coating off the pit boss. I also have a black stone and prefer cooking on it and the clean up is way easier for me. That being said I love a lot of the features of the pit boss. Maybe I’ll fall on the sword and sandblast it and see what the surface looks like. Thanks for all the direction. Jimmy g
I have not....this has been mentioned several times as well..
Have you done the cuisinart xl? Imo best griddle in the game.
I have not...
where did you get that blackstone model cause i can't find that model anywhere
Its a Lowe’s Exclusive. Only available at Lowe’s.
have checked out the halo elite 4b griddle.
have you*
Not yet...on my list
I know you don't like to talk about price, but I think it is important in this comparison. The Weber ($449) looks to be a great value compared to the other two if you can get away with the 28" size. Even the 36" Weber ($580) is going to be cheaper than the Blackstone ($599) and the Traeger ($899). The Traeger looks to be great, but is also clearly the poorest value at $899.
Surprised you would say poorest value at 899...that up to you...I would highly disagree...I would say the Blackstone did not live up to the name...for Weber at 580 with no accessories...great heating though...but thats why we do these videos...just to get the information out there and let you decide
Are you going to try out the 36" Webber?
No...I will save for the Halo...The only difference I see is it has 4 caster wheels...
Rather than use a whole loaf of bread, I use my flour sifter and lightly coat the entire griddle with a thin coat of flour to get the same result. It works great.
If you feel comfortable saying, which flat top do you gravitate towards on your average, non-video, just for the family, griddle cooks?
Traeger 1, Weber 2
we want to see the new Halo griddle on this channel...
I do too...
What would happen if the center burners were off and the outer burners were on low or mediium on the Blackstone?
Definitely would change the hot zones for sure...when doing these their would be so many combinations of what burners to use I try to just use low...In certain cook I illustrate what burners are on etc...thats when it makes more realistic..
Tried to buy traeger flatrock but they have been recalled can you look into it?
I have heard the same thing. I’m not affiliated with them. Have sent in a few emails with no response yet. I’m just as in the dark.
I think we need a Traeger vs Halo battle
I agree
So, which one would you go with if you had to choose? Go out on a limb for us,
I have been vocal about this lately...Traeger 1, Weber 2....
@@TheFlatTopKing I have see you review other brands also, is Traeger your overall #1? Or is there one you like better? I am surprised you licked it o er Weber with the Weber being able to lower with the heat.
do you prefer these grills over your previous camp chef ftg600?
I think if I was ranking it would be for Traeger 1 Weber 2 Camp Chef 3 Blackstone 4 Pit boss 5 and just to throw a wrench..i just received the Halo...
@@TheFlatTopKing ooo im looking forward to your review of the halo!
Couldn't you adjust the Blackstone down at the tank to get a cooler low heat?
I would love to go back and forth...
Could you Yes...why though...if the sides are so low already without seasoning then why take a chance just for the middle..that in my opinion is compounding the problem...
Wouldn't you just want a griddle that you just turn on and its relativity even and adjust from there.
Once the average person gets a handle on it you can Definitely adjust the burners on and off...one on and on off kidna...that will definitely work...but that was not the whole point...it was put on low and check temps...to learn what to do if needed..
I literally mean this with the idea of going back and forth with respect...by no means am I being rude...
@@TheFlatTopKing Your the Pro. I was just trying make it where people would not burn the toast. Did not mean to leave it lower from now on . Just when you need the griddle to be cooler.
@@charlescoker7752 got ya. Is that something you normally do. I typically turn on propane tank all the way. Not sure where but one manual early on recommended that and just something I have done since. Do you think by turning it down it will help the sides.
Is camp chef better than black stone???
Well thats a question for the buyer....You have thousands of loyal loyal Blackstone griddlers that will never buy anything but...then you have other options and Camp Chef being one...I had a Camp Chef and loved it...way more even heat but still was to hot on low. I loved the front grease trap...some hate it...I think its a grease trap not a food trap. People think its stupid to pull grease forward vs on the Blackstone you push to the back. So is it better....thats up the person using it
Is like to see you throw a $200 members mark 36 inch in there to see if they are all overpriced. I love mine
I'm a Blackstone user for 2 years.
Neil, you are the best teacher on the net! This video is better than anybody has ever done. The idea of bread is ingeneous!!!!
This review should go viral.
Thanks, I want to comment further later.
Well I appreciate that..really do...I try to relate to the average person...Thats how I view myself...just a normal dude...I try to imagine what I am looking for when I purchase big ticket items
I've had two Blackstones and they've both been hot garbage. Uneven heat, immediately oxidizing paint, rusting cabinet, awkward grease catcher, the list goes on and on... Just got the 4 burner Weber, and it's awesome so far. My only complaint is the lack of a cabinet and/or drawers underneath. Hoping they introduce some new versions in the near future.
Completely understand....hope weber steps it up as well..
Dave are you happy with your 4 burner Weber? My family wants me to get a blackstone for Father’s Day but I really want the Weber.
@@danielallen6109 Absolutely! It may be a bit basic in areas, but it is obviously built well where it matters. I'm pretty tired of hearing people dog on this thing. Weber obviously built it to a price point, and in that regard, I for one think they nailed it! If they were to build a fancier more luxurious model for $1k I'd be all over it, but until they do I'll be quite happy with this one. Like most Weber products, I have relative confidence that this thing will still work and look like new years down the road. Unlike the garbage blackstones I've tried.
@@DavidDarrow thank you
This was a very interesting and informative video. I have two Blackstones. A 28", that was my first griddle. I didn't buy a 36" because I wanted to take it to family camping trips (where I cook for about 20). I now have a 22" that lives in the RV and my daughter has a 22" so now the 28" can stay at home. It seems that I am always learning something new when I try to cook. Watching you and others has helped me improve my cooking skills. There is something very satisfying about cooking for folks. Thanks for sharing!
Really nice to hear Mike...thanks for the kind words...
is it safe to turn a zone off on a Blackstone. Mine runs hot so I would like to leave one side or the other off for a cooler zone. Is that not recommended?
Great video. Been really enjoying your channel since I found it a few months ago! Sounds like, in a perfect world, Traeger will take the feedback and whenever they release their 2nd model it could potentially be the best of the best. I've had a Blackstone for a few years and those hot spots can certainly be a pain if you aren't right on top of it the whole cook.
Spot on Cody...both parts...I hope they can fix it...really could help them spring to the top...
Cody!!! Dude I watch all your movie reviews. Cool to randomly find you in the comments.
This was a very good comparison video. I think you were impartial, and thorough. It seems that some people are being swayed by the single fact the Traeger griddle has a very even temp across it's surface. This a great thing if you are cooking the same item over the whole grill. I usually cook 2 -4 different things on my griddle. All needing different temps. I generally set all 4 burners on low and often turn one burner off to use as a "keep warm" section. I can then cook the protein at one temp, the veggies at another and if something needs extra time the section that has the burner off is still over 200 degrees, so I can slightly undercook something and let it finish in that section. Maybe I have just gotten used to the un-evenness of my griddle, but it makes the best food I have ever cooked.
Well...you kinda argued my whole point of even...IMO...if a griddle is even...then it allows you to control the temps you want...exactly like you just mentioned..BUT if a griddle is uneven...the griddle controls you...and your ability to cook what you want where you want and how much you want...
On my Blackstone is the same. But I like having cool zones to push food to the side to stay warm. I always cook on low. I’m in no hurry, I’m retired from that. I’m 65. If I need the sides to cook I turn it to medium. Thanks great review. Oh and I’ve added a half gallon galvanized bucket to catch more grease on the back. 2 screws hold the bucket handle level. It works great.
Great addition..
Great video! I have a Blackstone and use it a few times per week. I think of it almost as cooking in a wok. Hot searing heat in the center, cooler zones around the edges. When I cook eggs I usually turn the burners off and they cook fine on the residual heat. When cooking a lot of burgers I generally shift them to a different zone when flipping them to get a more evenly timed cook. I also lift the hot zone food off the griddle first. Once you've gotten used to whichever griddle you have I believe they all work pretty good...but I definitely like having the higher heat so the weber probably wouldn't be right for me.
Great job adjusting...just to be clear...the weber hits the high heat..its just thinner so it does not hold as well..by moving the food around like you mentioned fixes that immediately
will these griddles get grease spatter while cooking on my deck? I never have that probelm with a BBQ with hood.
Yes. It can happen. I put a rubber mat in front. Cause if you cook a pound of bacon etc. bits of splatter can fall onto the deck. Also if you hang your spatula after moving food. Grease can drip off. So I place mine on the side shelf onto a baking sheet
@@ramrider1453 thank you fir that...I am putting mine on the shelf when using them too.
Great comparisons! One factor on the variance of the Blackstone: The cooler zones could be helpful because even on low the temps get high on all three brands. At least you have some cooler zones for eggs and keeping food hot once it's done. Just a thought. (I don't yet own any of these, btw.)
Your absolute correct. Just know how it heats. Hot and cool zones. This way food can stay warm while preparing other cooks. I don’t mind and ya just have to learn how it works. Does have an advantage
Just from the toast test, Traeger. I don't need to see anything else. (But I do appreciate the thoroughness!)
Agreed. Crazy pricey tho compared to blackstones
What a great review. You covered everything we needed to know except maybe warranty. I bought the 22" Adventure Ready Blackstone on Black Friday 2022. I will need to check the griddle surface temps but it does appear to be very low on the edges and very high in the middle. I am going to try the bread test for sure. That was awesome.
I like how how wife knows just when to comment so we don't miss anything. I know it is hard when you are giving the presentation not to forget something. Great job to her as well.
I like how you pointed out that you can cook at the low setting on the knobs. I seem to rush to get the top hot. This was great!
Thanks Paul...you are correct...I am Definitely not the smartest...and things like this get lost so easy...she Definitely does a good job...
Great review Neal!!! I would like to see you pickup and review a Halo Elite 4B also. That seems to be a very nice griddle incorporating a lot of thoughtful features. I'm still using my Gen 1 Blackstone and every time I start to think, "Ok, this is the one I need to upgrade to..." a new model comes out that makes me rethink that (currently the Halo is that model). Also I wonder if one of those infra-red modules that plugs into your cell phone would be helpful in showing the hot and cold spots on the griddle surface (the ones that give a IR image like a FLIR, not just a temp reading like a IR heat gun). That may be the way to go rather than a IR heat gun...
I mean I could...ii would think the bread did a good job ahahhahaa
@@TheFlatTopKing the bread test was a killer!!! Talking about an amazing visual! Can't wait to see the bread test on the new Blackstone Omnivore, Traeger and the Halo!!!
Thanks for this video... joined your facebook group also. I am deciding which griddle i want to add to my deck.. the traeger is on my short list.
Awesome! Thank you! Welcome aboard...Well I have mentioned several times as of now its my favorite because the true zone cooking, along with the second best low end heat...has fantastic high heat... I think its built with thicker material on the market...large shelves...etc
I subscribed. Love your style and opinions. Even the small details. Well done. New Blackstone owner here and we just love it. Learn your new griddle and keep on advancing. Mistakes will happen at first. If something doesn’t turn out or burn… feed it to the neighbours dog… 😂
Good info.
While I’ve been sold on blackstone, tho never bought as of yet.
The more I see, the more it looks like Traeger has learned from BSs failings and built a better product.
Maybe if I hold off. BS can learn from Traeger and improve on their own before I plunk any cash out.
Great video as always! You covered all the bases! I think that consistent heating is a high priority for me ( I cooked in a restaurant for more than 10 years and took that for granted). Grease management was a trough across the whole front, so i was very used to having the hashbrowns on the far left, bacon and meats in the center, pancakes and french toast on the right. Eggs were cooked in pans on burners to the left of the griddle so no on griddle eggs. I like how you went into detail down to how you pick up the food…. I didn’t even think of that but i always picked up side to side(mostly right to left being right handed). Thanks again for the great videos!
Absolutely same experience...eggs were on the griddle though...Grease and food preparation same...thanks for commenting..
Neal!!! You are one of the best reviewers out here, I totally respect that. I am a Blackstone, die hard, and will always be. On that note, I do know my hot/cool zones. And know where to cook my food. My 36er is a first-generation stainless steel. I bought it for $100 brand new from Menards. You can't do that now, and it's still kickin azz. #blackstonenation. I love your channel, your cooks, and your reviews, so keep up the great work, my friend 👍
Hey I really appreciate that....thanks for the supprt
Great video and extremely useful! A few observations (personal opinions) from someone who doesn't own any of these brands... 1) surface area is a factor - the Blackstone had 35 pieces of bread, Traeger had 30 and Weber had 20. Blackstone wins. 2) Temperature - I would prefer a surface with hot and cooler zones which is needed when cooking. Blackstone wins. 3) Price - I wish you would have provided that. I know I can research it but it would have put some of the pros and cons into perspective.
only reason i dont mentioned price is because they change so often...sales..different places have different prices.etc...and one thing for sure...price does not matter....if Someone thinks its too expensive they buy something else in there budget..or if at the high end they buy it...its truly a personal decision
Where's the OG Camp Chef!
We sold that last year....we documented it...several times while doing it...even made a video about selling it...
He’s not wrong. They said it a lot lol. When he got the black stone I believe, the guy picked it up that morning or something. Hope he charged extra for buying a celebrity chefs personal grill…
Buy a Blackstone is your on a budget!! Buy a quality Weber of Trager is you want an investment!!!!
So they even teach English in school anymore?
Hey Neal, maybe one day you can design and produce your brand of griddle, could name it “The Flat Top King Griddle”. It would include all the good features from the different brand griddles out there.
Hey do doubt is on my list...I would love it and no doubt take the challenge on
Pretty dang good video, think I'm going with the Weber 28
Thanks Jake...just in case you're interested Weber has come out with a 36 in model...
The 36" version of the Weber has the 4 casters, right? Anyone know if its performance is similar to this smaller Weber?
Yes, the new Weber 36" has the four swiveling casters. I'm praying that it has the same heat distribution, if it does I'll pull the trigger on it. Plus it'll match my Weber Summit 450S, 😃
I'm about to buy my first griddle - this was VERY helpful - I just subscribed!
Thanks Randal...really appreciate the support
Second cook my new Traeger Flatrock (900$) warps catastrophically mid cook after adding 2 pounds of room temperature chicken. not a happy customer. the customer support is super reassuring that warping is 'completely normal' and happens on many griddles. apparently i have to just live with this and should only bother customer support if if warps more than 5 times. i'm very sorry i went with traeger.
Yeah I commented on your other post...thats something we have not experienced...yes warping was more common in the past...but Blackstone has changed their base on the griddle...Camp Chef has done the same...Weber etc...its not as common today as it was...Mine has never warped...and I know of the problem...have you used it since...what temp was your griddle..etc...alot of questions need to be asked to help out...not just I put chicken down and it warped...
Totally a griddle top noob with a Blackstone. This video has been awesome I now fully understand what the others I was watching ment when mentioning "zone cooking"! Your little bread thing there has opened my eyes to where I may have been going awry thanks a bunch. YOU'RE fantastic at this UA-cam thing keep up the great content!
Well Corissa I truly appreciate that...really do...
Temperature measurement using IR Thermometers are prone to massive errors due to the Emissivity of the surface being measured. The higher the temperature the higher the error. Black surfaces normally read better than shiny surfaces. The Blackstone readings were probably off due to color variations & stains changing the Emissivity . Thanks for the Video
Joe...although I dont know enough about the IR temp gun....did you watch the WHOLE video...the gun registered truly equal compared to the bread test...the bread test showed exactly what the gun was relaying....im just confused in the comment...
22:20 😂😂🎉 I drive a Dodge Viper 😮 ... YEAH BABY
You totally changed my mind. Planned on getting the new Blackstone 28" 3 burner with lid. My daughter has a Blackstone ... given to her by the company which filmed a commercial in her backyard. She also has a green egg and another grill. The Blackstone is used much more often than the others. But today, instead of ordering a Blackstone, I ordered the Weber. It may not have the perfect design, or all the bells and whistles, but what it has that is more important to me as a newbie is predictable heating. I don't want to have to master the challenges of being a griddle goddess ... I just want to cook a nice meal without a lot of added stress. Great reviews! Thanks for this and all the other awesome content. Love your channel.
Ann thats music to my ears...thanks for much for commenting...I think you will thoroughly enjoy the Weber...
I’m leaning towards a Weber too. My bbq is a Weber and the warranty is amazing. I believe their griddle has a 5yr. Any idea on warranties for the others?
I think the new Omnivore top is worst than the old school version.
Well i think the actual top is incredible...the unit heating it up and the braces and wind guards underneath it I think is some of the problem
I have never temped my Blackstone or did any test but I will have to break it out and check it out .
Hmmm? Weber? I didn’t know they made those.
You talk about low being more than enough for cooking temp, but also the inconsistent heat across the griddle. Now I am a rookie and looking for my first griddle, but to me if you are cooking different types of food you want done at the same time, uneven hear distribution is nice. Wouldn't you use the middle for active cooking, then move other items like potatoes or such, and even items you want more rare to the edges to keep warm and cook slower? Seems to me a consistent temp means I have to be on top of everything and plan perfectly to finish at the same time.
so im going to make this a quick answer...i have addressed this many times in other videos....
when using a griddle thats even on low...YOU have the ability to adjust different areas....You have the control of the temps where you want em...
When a griddle is uneven as much as some are..few things happen...you actually loose cooking space that you paid for...if a griddle has 400 sqin on the box...and only 275 cook hot enough whats the point other then holding food..
Secondly...when a griddle has uneven temps...lets say on the far left...and you need that area hotter..you would have to turn up that temp.....sounds easy...BUT what actually happens is the spot next to the left becomes to hot...because now you have bleed over form the extra heat...How do you fix that...its on low...so now you have a decision to make...do you kill a burner in the middle because the left is to building heat...
Dont get me wrong...some people llike the idea of an uneven griddle...but unitll some manufacturers fixed that problem...we had no idea ourselves and just assumed it was normal...fast forward and Bam...once you have one....as they say...they rest is history
Can you cook chicken on these flat griddles?
Great video, I've had my Blackstone for two years and giving it away because I hate the grease trap. It fell off for the 3rd time this week when trying to put the soft cover back on after a cook.
Yeah completely understand for sure...
I hear ya. But know I know and pull the cover away somewhat when removing. Good now
I’ve learned my blackstone! I’ve had it over 2 yrs
Yes they have tons of accessories. It has held up and that’s a big thing with me!! I feel like I’m getting my money worth out of it!! Keep up the great video’s!!!!
Absolutely.....thanks for commenting