Hey that’s awesome. Have to say and warn you. If you have not already watch my how I messed up my griddle video. Its about my experiences with this griddle and things you can do to avert the same mistake. I say that because you are having to deep clean.
Thank you, King, for this valuable information. I really love my new griddle (Pit Boss 3 burner) and your helpful video will ensure I keep it just like new! Keep the recipes & tips & videos coming 😃 Love this stuff!
Received the blackstone griddle 3 years ago from my brother…a double blackstone owner. Got to the point I didn’t even want to cook burgers on it due to the oil usage and cleaning. I went against the family and bought this pit boss about 2 months ago, love it and will be putting my blackstone up for sale if anyone is interested 😂😂😂
Good video Neil ! I thought of you and your family when I heard about the fire in Tenn. I hope it's not close to your place. It sucks no matter where it is. !take care Frank from montana.....
Enjoyed the video! I dont have the ceramic Pitboss. I am still loving my Blackstone and with that "cheers to my brother"🤣🤣 Waltwins reference.. Staysafe!
Interesting....If its cool to the touch is it still sticky...is there a color difference..' this may not be important but I honestly thing the whole griddle sticks..The Idea of NON Stick to me has never happened. Thats being truthful..Its is super easy to clean but I have to use oil and butter just like my rolled steel griddle
Just bought a pit boss 3 burner grill. So I don’t have to season it before I cook on it? I thank you for how to keep it clean it was very helpful. I just want my griddle to last and not to rust.
No....do not season..just clean with soap and water just like a indoor skillet. I would refer you to my How I messed up my Griddle video and see the dos and donts for help
I have a specific video for spatulas that go into detail what you might like..I also have a response saved for metal utensils Metal Utensils Response - This is definitely a hot button topic... And my answer would be that you have to use metal utensils AT YOUR OWN RISK. The actual Pit Boss Ultimate griddle manual says "non-metallic utensils". I know of a handful of Ultimate griddle owners that have been using metal utensils on their griddles for a while and they've said that there hasn't been any damage... but like I said, you have to use at your own risk - I'm sure that Pit Boss probably won't replace your griddle top for you if you damage it with metal utensils. Also, there's a difference in the types of metal spatulas... my preferred spatula has rounded ends and does NOT have the sharp beveled edges all around. That's the spatula that I like for my other griddles as well. I would never use a square ended, beveled edge spatula on mine. Also, you'll notice that I still use a wooden scraper/spatula to actually scrape down the griddle surface (NOT a metal bench scraper like I use on my other griddles). There’s also the difference in being a more seasoned/experienced griddle user… I feel confident using metal on mine because I’ve been using griddles for over a decade (both commercial and residential flat tops) - so I know not to dig into the surface, how to use the utensils to not cause damage, etc… Hope that helps!
Enjoy the videos. To help people to understand why food is sticking I believe is the temperature they are cooking at on the griddle. When using butter the smoke point is 300-350 degrees and the temperature to cook an egg only needs to be 250-325 degrees. Most newbie to griddling are not taking in consideration of the amount of heat needed to cook. Adjust the heat to the food and the sticking issues on non stick will be better attained.
Love this video, I have a Cuisinart 360 xl that needs a good cleaning. Thinking the baking soda trick hoping will help my griddle top alot. thanks for the video!
Glad it was helpful! Just curios what is your top made of....If not ceramic I would recommend another way...Not sure with out going back and forth with ya...
@@TheFlatTopKing Food is not sticking but The griddle top seems dirty. If I take my hand and run it across the top or with a paper towel it will be black. From what i've seen on other griddle videos when ppl finish cooking and clean the griddle after they are done they will do a small coat of oil and the towel comes up clean for the most part than the oil the spread on top.
@@danklimek7551 yeah kinda but honestly black will always come off. The oil just acts as a barrier. If not for that it really would be black. I would heat on low. Water and steam food debris off. Wipe off all water or use heat to burn off. Use a bench scraper or something similar to scrape off access anything, usually to much oil. Add small amount and allow to burn like a first seasoning but just one coat. Heat till mostly dry and not a lot of smoke. All while on low. Then one done while its cooling down just use a touch of oil again. Oooooohhhhhhh what oil do you use.
I love this channel! Thanks for all the fun and recipes you show us...I look forward to new videos all the Time! But I just don't get it with this ceramic top stuff. I have loved cooking with my cast iron and now 36" blackstone and 22" adventure ready when we go camping...myvwife loves her ceramic coated cast iron Staub and la creset....but is terrified if I even break an egg on it in fear it can crack the coating and then it's all over for the pan....now me? I love the steel spatulas and scrapers, clanging and banging and chopping and abusing...and it cleans up in a snap and the surface keeps getting better ( more seasoned). S I perceay to clean and I van manhandle my food!
Last sentencecwas supposed to say super easy to clean and I can manhandle my food. And no worries from my wife about me cracking the surface. ....I feel like I just vented a little bit! :)
Hey thats the best of both worlds...its for some and not for others...I completely understand.. Pit boss sent it to me to try out and thats what I am doing...to be completely honest Some Days I LOVE it and Some Days I would recommend a rolled steel one...My dang Blackstone right now is giving me fits and the surface is not staying seasoned ..Dont have to worry about that on the pIt boss and I use metal on it....just not aggressively...definitely a balance..
@@TheFlatTopKing thanks for responding Neal! I get it, I just can't imagine the baking soda scrub...my blackstone been seasoning fine..i do it like you, clean as you go and then clean and oil when done...yours may be getting jealous and rusting on you since you're spending some time on the pit boss. If I had a pit boss...my wife would probably take over on the pit boss and not want the blackstone cooking so she could eat food from a less oiled surface! That would be a bad situation! :) Love my blackstone
I have owned several ceramic pans and a ceramic griddle(electric indoor). All of them have experienced wearing of the ceramic coating I wonder how long the pit boss will last?
Great video and tips Neal! I to think salt would be to course, ok for cast iron. I’m waiting for the comparisons. Especially how wind affects the burners. Cheers brother!
Well I just posted a video on Pros and Cons...not sure how much you follow my channel but I have tons of videos about each..There is alot that goes in to that question...for an answer
Hey Flat Top King! I just have a question regarding of their are any differences between the PitBoss Ultimate Griddle and the PitBoss Sierra? I know the Sierra is a Walmart exclusive but it’s also much cheaper so I was just wondering if you knew! But I really love your videos and I can’t wait to pick up a PitBoss flat top and start cooking for my family!
I honestly don't know....I think the color combination is exclusive to Walmart but the inner parts are the same...some say the ultimate has a thick griddle but the Waltwins have both and they don't think so...I love the Ultimate....plus i don't have hands on experience with the Serra,,,,I think it has more to do with the contract with Walmart exclusives than the actual griddle
Between you, Adam & Brett, I feel like I'll be making an investment this spring🤣🤣 I'll agree about the salt being too aggressive for the ceramic. That's how I clean my Lodge Cast Iron pans, and it works well. However, I have 2 ceramic pans. I am not sure how similar their surfaces are to the griddle, but I would definitely not use salt on them. I would imagine though, The Pit Boss to be a much better quality material.
I got the four burner Ultimate (yes, it's all Neal's fault, he made me do it) and I will agree, it's far easier to keep the griddle clean than with the Camp Chef which is like most of the other non-ceramic coated units. So far I haven't had to go to the third level of cleaning, and only once had to do the second level effort because the rub I used probably had a bit more sugar in it. When I'm done cooking the first priority is to eat, so I drop the lid right after turning off the burners. We're probably done eating in 15-20 minutes which is when I go back out and scrape whatever is on the surface into the catch can with either he wooden spatula or a DiOro silicone spatula (they're steel reinforce under the silicone). Easy peasy, and just a splash of water if there's any stubborn bits (and I mean tiny stuff). There's just enough heat left that the small amount of light steam takes the particles loose. I've also found I don't need to use very much oil at all. There's enough usually either from the fat in the protein or oil in the marinade that it's just not needed, which probably contributes to ease of cleaning as well. I was skeptical at first about the ceramic, but now, I think it has value. even though the traditional seasoning does work well if maintained properly. This is just easier.
@@TheFlatTopKing I still think my griddle is dirty. When I cook with it some dark residue is on the food. I’ve seasoned it many times and always use the bench scraper with water after each cook. When I reapply a light coating of oil with paper towel the paper towel is brown.
I have issues with my griddle since day 1, everything sticks in my non-stick ceramic griddle. I tried with the lowest temp which always is 400F. I need to deep clean it every time I use it. 2 questions: a) Is there any way to close a bit the gas opening in order to cook at 300F? b) Have any of you used "The pink stuff" to deep clean it? Does that work without any harms on the griddle? Thank you!
Unfortunately this is an old video...we filmed the updates and ultimately when the griddle went bad...I had initially thought it was my fault and filmed it that way...but after receiving comment after comment like yours and others....100 agree...something went wrong somewhere...we no longer use this griddle for that reason..Some still swear by it and have ZERO problems...I was not one of them...day one...and only got worse...
I personally have not had any experience with it. From my understanding with both Pit Boss and the Waltwins, its only a color scheme difference, I am sure Walmart pre ordered a ton to help reduce the price. We have when back and forth personally and have found no difference
Hi; thanks for the video. I'm confused though. Don't you want that oil burned into the top to season it? Or is that only on cast iron? I have the table top pit boss. Thanks for the info
Interesting...I feel like the non stick idea is a great term to use...I haven’t had it that dad but I Definitely understand... I personally haven’t cleaned it in a long time...just got tired of it now I treat it just like rolled steel...get food off reoil and cook again..Going on over a month now
The baking soda is more like a babyshampoo it's soft and light on the surface as the salt is more like lye ( you know the stuff that you puor down the drain ) it is an old trick that people use to clean a wok I love your videos and as a person that just got a flattop I love your channel.❤ good work!
@@randyforeman1151 OH No not at all. I was just curious why you would think too. Are you having trouble with yours etc... the whole idea on a rolled steel is to keep it oiled. On the pit boss you want to take it off. Just tying to gauge where i can help
Absolutely. Shell and all. It wasnt as. much to clean well kinda but it was more for seasoning and to make sure the chemicals were taken off from the night before.
I don't have a blackstone or pitboss gridle yet. But I would like to know how long does the gas last and the cost for refilling the tanks. I've only ever used charcoal grills before.
Unfortunately that is an unanswerable question. There are way to many variables. Wind, temp outside ,temp of food, how many burners, how much food, etc. The average cost for me at costco is 39.99 for an empty tank. to fill up is around 15/18 dollars.
Question, are you in a screened in porch? Just purchased a 4 burner ultimate and a waiting it to ship. I normally cook out on the deck with my standard grill or smoker. But I have noticed that your and the Waltwins appear to be in a covered, screened in area. Safety as a priority and staying away from siding and anything flammable can you give pros and cons about cooking in a screened in porch?
I am not in a screened porch...just covered. I pull mine away no less then a foot and my siding hasn't had a problem.. I aslo tend to turn my griddle to the audience a bunch as well which mutes that problem for me...
Do you find that your griddle is way hotter through the middle (from front to back) my surface is always like 200 degrees different from front to middle
Yes I wouldnt say 200 but yes...I Definitely have hot and colder spots. I say all the time it hurts and helps depending on the cook and if I need more heat or less. Like a blessing and a curse.
So I just got the 3 burner and I burnt it off for 15 mins as mentioned without any oil. I then put oil while it was hot and immediately burnt and cause a burnt spot and what looks like rust color. I let it cool down and wiped it. Did I screw up bad should I tray baking soda method ? Also if you can share the link for wooden spatula
Well there is alot to break down first.. What type of oil did or do you use.' Maybe doing another burn will help or heating up on low and adding water and a soft scrubbie first...I have never had that happen..Not sure how to fix it.... As far as the wooden spatula I have links listed in the description below... EARLYWOOD Spatulas.. Let me know about the flat top....We might to call Pit Boss if something else happens and we cant fix it..
@@TheFlatTopKing thanks for the reply I tried with the scrubbing and baking soda didn’t go away it’s like a burnt hot spot in the center. I used olive oil. When you say another burn with oil or without ?
@@omarelshrief1884 I honestly have no clue but i teach never use olive oil as a seasoning oil. Its not made for it. Its a huge science worm hole. I cook with it yeah absolutely but high heat nope. Thats why I use avocado oil. Grapeseed is a good one as well. I still dont know if thats why. Can u try to preheat and cook eggs over it. If the eggs dont stick your good. If the eggs stick Houston we have a problem.
I love your videos. As I am a newbie. But all your videos are now pit boss. I have a 36 blackstone most people can't afford a pricey pit boss. Was wondering if we will see any more blackstone videos
We just posted one on the Blackstone hahahaha. The potato bbq one. I am also filming today on the Blackstone. I have to produce a certain amount of videos on the pit boss. The Blackstone and camp chef don’t get used as much.
@@thebryans835 whats the fun in that. Your used to winning. We are not. Jump on over and root for the underdog. Ill even send you a Tennessee shirt. 😂😂😂. The whole ordeal. Overalls hat shirt.
So just got my pit boss griddle and there are little humps under the ceramic where the weldes pop through. Pit bass told me this is normal does any of your pit boss griddle have it?
I have found that using Pam spray is the only thing that has helped in the griddle not sticking when cooking. Am I doing something wrong, cause I see your videos and they don’t appear to have the same issues I’m having. Mostly, happens when cooking meat, however the griddle is on low.
I always cook on low…. I think the important thing when cooking meat is allowing the enough time for the meat to cook properly before turning. It helps release from the griddle naturally. When using pam what kind of oil do you use.
Months later, how is your ceramic top holding up? I've been hesitant to buy worried about longevity and flaking. Purchase today, assembled, and immediately saw a small dot on the heat plate. looked further, sure enough, dot was a brownish color (rust?) and can feel with my finger its very rough and looking close its chipped,flaked. haven't even used it yet :( really bummed. i know pit boss will take care of me (i hope) but, geeesh, right from the start. product was packaged very well too :/
I honestly use it more now than any other griddle and use metal as well but thats way more involved if you want to know the ins and out...just let me know
I've used a lot of non stick pans before and in the end they all start to stick and the top Surface will start breaking down I'm wanting to invest in a griddle and like the time saver of this but I also want to know that it's going to last at least a couple of years could you help with any additional information such as if the top is made of different material and how long have you had yours and etc thanks love the videos
Completely understand...just under a year...I want to do an update soon about this...to many varieties to determine how long...what are you cooking...what are your skills, how meticulous are you when cleaning..how often do you cook..what temps.... I have a completely different experience with mine than others have...I fell like I had a fork in the road and I chose the wrong path based on my experience..to much oil...to much cleaning...to much metal...all can be attributed to a bad experience....but now that I have learned and can give back information its much much easier to cook with..
I was on the phone with Pitboss, they said don’t use a wooden spatula when cleaning, they said don’t use baking soda. I follow the waltrip brothers also and they do what you do. Wood and baking soda. They sent me this video because my food is sticking. The other video they sent me, the guy coats the ceramic grill after use. I’m confused. My first 3-4 smash burgers didn’t stick at all, but I used lard one day and the whole grill started sticking. I’ve done the deep cleaning and everything still sticks.
I have recently done a 6 month review were i mentioned this I wish I new before buying the griddle. 1. THINGS STICK REGARDLESS of how clean your griddle is. The idea of NON stick is really not accurate. 2. Using less oil buy not adding oil after each use. Its keeps the surface cleaner after eac time and completely unnecessary. /???? Would you oil your house ceramic skillet after use. 3. If not for wood to help cook and clean I would not have enjoyed the griddle as much. Check out the video to see what you think then hit me back up
I know you're sick of my negative comments..... nobody buys three griddles you need to make different videos then say which one you're posting on cuz I can't watch one where you can close the lid
So far I have only received one question from you about this...not sure how to answer with out the first question. I like to think of it like a ceramic skillet inside the house....Do not oil after use..use only enough oil as needed, clean with soap and water afterwards and when deep cleaning you can use an abrasive but I may not be 100 familiar with exactly which kind you are talking about. I use a sponge with some beads on it...i use the baking soda as the abrasive
We'll I gotta say the baking soda worked like a charm...thanks!!!!
Hey that’s awesome. Have to say and warn you. If you have not already watch my how I messed up my griddle video. Its about my experiences with this griddle and things you can do to avert the same mistake. I say that because you are having to deep clean.
@@TheFlatTopKing will do...thks
Awesome job. I've been slacking, looks like I'll be pulling out the baking soda this weekend.
Use some elbow grease and your good
Your expertise is why, Today, my 3 burner Pit Boss, will be delivered. Thanks for your videos.
Hope you enjoy it!
Been waiting for this video! Thanks a lot! BTW, still waiting for my griddle sad enough. Have a great weekend!
Ty
Thank you, King, for this valuable information. I really love my new griddle (Pit Boss 3 burner) and your helpful video will ensure I keep it just like new! Keep the recipes & tips & videos coming 😃 Love this stuff!
You are very welcome
"now we're scrubbing with baking soda" that cracked me up... Thanks for the video brother
AlwYs great content; I’m new to the griddling world. Really like your tips,tricks, and recipe’s.
Awesome, thank you!
I like the deep clean method. Thank you.
Yes sir.
Received the blackstone griddle 3 years ago from my brother…a double blackstone owner. Got to the point I didn’t even want to cook burgers on it due to the oil usage and cleaning. I went against the family and bought this pit boss about 2 months ago, love it and will be putting my blackstone up for sale if anyone is interested 😂😂😂
Might want to hang on just in case...
@@TheFlatTopKing how long did it take until you got rid of yours? Saw your new vid on the steel Pit Boss. Just hate the oil
We love our new Pit Boss! So easy to maintain. Keep it up!
Absolutely. Thanks for watching
Good video Neil ! I thought of you and your family when I heard about the fire in Tenn. I hope it's not close to your place. It sucks no matter where it is. !take care Frank from montana.....
Very close. Especially where i grew up. Thanks Frank.
Enjoyed the video! I dont have the ceramic Pitboss. I am still loving my Blackstone and with that "cheers to my brother"🤣🤣 Waltwins reference.. Staysafe!
Haahhahha. Yeah they have really helped out in the process.
First the Waltwins are amazing! I have the Pitboss nylon tools. I was wondering about the wooden scrapers? It did t damage the surface?
No...they are the perfect complement to the ceramic surface...i use 100 percent of the time...
Thanks for the video! About 30 cooks in and starting to get sticking in pretty much the same spot.
Interesting....If its cool to the touch is it still sticky...is there a color difference..'
this may not be important but I honestly thing the whole griddle sticks..The Idea of NON Stick to me has never happened. Thats being truthful..Its is super easy to clean but I have to use oil and butter just like my rolled steel griddle
Just picked the ultimate 3 burner, can't to try it. Great videos.
Hope you enjoy it!
Just bought a pit boss 3 burner grill. So I don’t have to season it before I cook on it? I thank you for how to keep it clean it was very helpful. I just want my griddle to last and not to rust.
No....do not season..just clean with soap and water just like a indoor skillet. I would refer you to my How I messed up my Griddle video and see the dos and donts for help
@@TheFlatTopKing Thank you for all the valuable information. I will be watching this channel everyday.
Thanks for this video, it helped me get rid of the darker spot on my Blackstone E-Series, the deep clean method worked great on it
Hey that’s awesome. Glad to knowing so if someone else reaches out i can let them know.
Great Video, I decided to buy the Ultimate griddle 4 burned after watching both your videos and the @WALTWINS love it so far.
Great to hear! Thanks Gene.
Good choice and it won’t rust like a blackstone
Say, just picked up one today! Where and what type of cooking tools can I get so I won’t mess up the non stick!? Thank u
I have a specific video for spatulas that go into detail what you might like..I also have a response saved for metal utensils
Metal Utensils Response -
This is definitely a hot button topic... And my answer would be that you have to use metal utensils AT YOUR OWN RISK. The actual Pit Boss Ultimate griddle manual says "non-metallic utensils". I know of a handful of Ultimate griddle owners that have been using metal utensils on their griddles for a while and they've said that there hasn't been any damage... but like I said, you have to use at your own risk - I'm sure that Pit Boss probably won't replace your griddle top for you if you damage it with metal utensils. Also, there's a difference in the types of metal spatulas... my preferred spatula has rounded ends and does NOT have the sharp beveled edges all around. That's the spatula that I like for my other griddles as well. I would never use a square ended, beveled edge spatula on mine. Also, you'll notice that I still use a wooden scraper/spatula to actually scrape down the griddle surface (NOT a metal bench scraper like I use on my other griddles). There’s also the difference in being a more seasoned/experienced griddle user… I feel confident using metal on mine because I’ve been using griddles for over a decade (both commercial and residential flat tops) - so I know not to dig into the surface, how to use the utensils to not cause damage, etc… Hope that helps!
@@TheFlatTopKing thanks tons sir!
Enjoy the videos. To help people to understand why food is sticking I believe is the temperature they are cooking at on the griddle. When using butter the smoke point is 300-350 degrees and the temperature to cook an egg only needs to be 250-325 degrees.
Most newbie to griddling are not taking in consideration of the amount of heat needed to cook. Adjust the heat to the food and the sticking issues on non stick will be better attained.
Great info…I’m a newbie. (Seasoning for before my first cooking) You mentioned about “re-reasoning” how do you know when to do that?
Thanks,
MikeyC
Look up my how to reseason a flat top grill. I got ya on that one.
Buddy i love your videos
Thanks Gilbert
Love this video, I have a Cuisinart 360 xl that needs a good cleaning. Thinking the baking soda trick hoping will help my griddle top alot. thanks for the video!
Glad it was helpful! Just curios what is your top made of....If not ceramic I would recommend another way...Not sure with out going back and forth with ya...
@@TheFlatTopKing my top is made out of rolled steel.
@@danklimek7551 is it sticking….. why do you think you need baking soda…. What happing to your surface
@@TheFlatTopKing Food is not sticking but The griddle top seems dirty. If I take my hand and run it across the top or with a paper towel it will be black. From what i've seen on other griddle videos when ppl finish cooking and clean the griddle after they are done they will do a small coat of oil and the towel comes up clean for the most part than the oil the spread on top.
@@danklimek7551 yeah kinda but honestly black will always come off. The oil just acts as a barrier. If not for that it really would be black.
I would heat on low. Water and steam food debris off. Wipe off all water or use heat to burn off. Use a bench scraper or something similar to scrape off access anything, usually to much oil. Add small amount and allow to burn like a first seasoning but just one coat. Heat till mostly dry and not a lot of smoke. All while on low. Then one done while its cooling down just use a touch of oil again.
Oooooohhhhhhh what oil do you use.
Thank you for this video!!!! I'm just curious as to what the liquid is in the squeeze bottle??? Are you just using water? Again, Thank you
Yes...
Thank you
I love this channel! Thanks for all the fun and recipes you show us...I look forward to new videos all the Time! But I just don't get it with this ceramic top stuff. I have loved cooking with my cast iron and now 36" blackstone and 22" adventure ready when we go camping...myvwife loves her ceramic coated cast iron Staub and la creset....but is terrified if I even break an egg on it in fear it can crack the coating and then it's all over for the pan....now me? I love the steel spatulas and scrapers, clanging and banging and chopping and abusing...and it cleans up in a snap and the surface keeps getting better ( more seasoned). S I perceay to clean and I van manhandle my food!
Last sentencecwas supposed to say super easy to clean and I can manhandle my food. And no worries from my wife about me cracking the surface. ....I feel like I just vented a little bit! :)
Hey thats the best of both worlds...its for some and not for others...I completely understand..
Pit boss sent it to me to try out and thats what I am doing...to be completely honest Some Days I LOVE it and Some Days I would recommend a rolled steel one...My dang Blackstone right now is giving me fits and the surface is not staying seasoned ..Dont have to worry about that on the pIt boss and I use metal on it....just not aggressively...definitely a balance..
@@TheFlatTopKing thanks for responding Neal! I get it, I just can't imagine the baking soda scrub...my blackstone been seasoning fine..i do it like you, clean as you go and then clean and oil when done...yours may be getting jealous and rusting on you since you're spending some time on the pit boss. If I had a pit boss...my wife would probably take over on the pit boss and not want the blackstone cooking so she could eat food from a less oiled surface! That would be a bad situation! :)
Love my blackstone
@@stevedipersio8037 😂😂😂😂😂😂😂
Do you have video for cleaning Blackstone grill
I have a video of how to clean a flat top grill...rolled steel is the same regardless of brand so that should help.....
hi i bought a pit boss my question is do u need to place oil after every use
NO>>>>>please watch another video...How I messed up my Griddle...thats actually one of the ways i did
I like the baking soda method the best. I think salt is too abrasive also. Nicely done 👑.
Thanks for watching I agree.
I have owned several ceramic pans and a ceramic griddle(electric indoor). All of them have experienced wearing of the ceramic coating I wonder how long the pit boss will last?
Right there with ya. I am just as curious
Hey brother, thx for the content, it's amazing!
Do you have an Amazon link to the wood scrapper you're using?
In the description Yes sir...thanks
What kind of scraper is that? I didn't think we could use metal on that surface?
Some so and some dont...This video is really old...things have changed since then...Look up my video on How I messed up my Griddle.....
Debating on a ceramic or stainless Pit Boss. Thoughts?
Great video and tips Neal! I to think salt would be to course, ok for cast iron. I’m waiting for the comparisons. Especially how wind affects the burners. Cheers brother!
Definitely on the list. Any thing else you want me to mention.
Probably your preference and maybe why. Pros and cons. (20K is just ahead.) cheers!
Would you recommend a pit boss or a black stone
Well I just posted a video on Pros and Cons...not sure how much you follow my channel but I have tons of videos about each..There is alot that goes in to that question...for an answer
Hey Flat Top King! I just have a question regarding of their are any differences between the PitBoss Ultimate Griddle and the PitBoss Sierra? I know the Sierra is a Walmart exclusive but it’s also much cheaper so I was just wondering if you knew! But I really love your videos and I can’t wait to pick up a PitBoss flat top and start cooking for my family!
I honestly don't know....I think the color combination is exclusive to Walmart but the inner parts are the same...some say the ultimate has a thick griddle but the Waltwins have both and they don't think so...I love the Ultimate....plus i don't have hands on experience with the Serra,,,,I think it has more to do with the contract with Walmart exclusives than the actual griddle
Between you, Adam & Brett, I feel like I'll be making an investment this spring🤣🤣 I'll agree about the salt being too aggressive for the ceramic. That's how I clean my Lodge Cast Iron pans, and it works well. However, I have 2 ceramic pans. I am not sure how similar their surfaces are to the griddle, but I would definitely not use salt on them. I would imagine though, The Pit Boss to be a much better quality material.
Thanks Matt you basically took the words out of my mouth. I ment to mention cast iron and it never came out. TY
Where can I get the scrapper
You are using?
if its the big blue one I found it at Kroger..they have plenty of ones online as well
I got the four burner Ultimate (yes, it's all Neal's fault, he made me do it) and I will agree, it's far easier to keep the griddle clean than with the Camp Chef which is like most of the other non-ceramic coated units. So far I haven't had to go to the third level of cleaning, and only once had to do the second level effort because the rub I used probably had a bit more sugar in it. When I'm done cooking the first priority is to eat, so I drop the lid right after turning off the burners. We're probably done eating in 15-20 minutes which is when I go back out and scrape whatever is on the surface into the catch can with either he wooden spatula or a DiOro silicone spatula (they're steel reinforce under the silicone). Easy peasy, and just a splash of water if there's any stubborn bits (and I mean tiny stuff). There's just enough heat left that the small amount of light steam takes the particles loose. I've also found I don't need to use very much oil at all. There's enough usually either from the fat in the protein or oil in the marinade that it's just not needed, which probably contributes to ease of cleaning as well. I was skeptical at first about the ceramic, but now, I think it has value. even though the traditional seasoning does work well if maintained properly. This is just easier.
Couldn’t have said it better.
Receiving my PBU Griddle today any recommendations before I cook our first meal? Any suggestions on using a oil on it after each cook. TIA
Watch the video...ua-cam.com/video/GKcgVkIwSjY/v-deo.htmlsi=5x8fkSrTK-rNzEwu
Can you use the baking soda technique on a Blackstone griddle?
yes...can i ask why would you...
@@TheFlatTopKing I still think my griddle is dirty. When I cook with it some dark residue is on the food. I’ve seasoned it many times and always use the bench scraper with water after each cook. When I reapply a light coating of oil with paper towel the paper towel is brown.
Does Pitt Boss have aluminum inserts for grease container?
Yes.
I have issues with my griddle since day 1, everything sticks in my non-stick ceramic griddle. I tried with the lowest temp which always is 400F. I need to deep clean it every time I use it.
2 questions:
a) Is there any way to close a bit the gas opening in order to cook at 300F?
b) Have any of you used "The pink stuff" to deep clean it? Does that work without any harms on the griddle?
Thank you!
Unfortunately this is an old video...we filmed the updates and ultimately when the griddle went bad...I had initially thought it was my fault and filmed it that way...but after receiving comment after comment like yours and others....100 agree...something went wrong somewhere...we no longer use this griddle for that reason..Some still swear by it and have ZERO problems...I was not one of them...day one...and only got worse...
What brand are the wooden scrapers?
Earlywood...should have them listed in the descriptions below...
How long is that scraper? Is it the 10” or 13”?
Honestly I couldn't tell rewatching..I have both and prefer the 13
Can you do that on the campchef with the baking soda?
Lets talk back and forth. Why would you do that.
Does my Put Boss need to be warm to deep clean it?
Thanks
It Definitely helps...kinda imagine what hot water does to grease in the sink...
What’s your thoughts on the Pitbos Sierra from Walmart ?
I personally have not had any experience with it. From my understanding with both Pit Boss and the Waltwins, its only a color scheme difference, I am sure Walmart pre ordered a ton to help reduce the price. We have when back and forth personally and have found no difference
Hi; thanks for the video. I'm confused though. Don't you want that oil burned into the top to season it? Or is that only on cast iron? I have the table top pit boss. Thanks for the info
Your right the Pit Boss Ultimate Griddle has a different surface and is used completely different than a rolled steel griddle
I have not experienced the nonstick yet. I have used the four burner ultimate griddle and food as stuck severely everytime.
Interesting...I feel like the non stick idea is a great term to use...I haven’t had it that dad but I Definitely understand...
I personally haven’t cleaned it in a long time...just got tired of it now I treat it just like rolled steel...get food off reoil and cook again..Going on over a month now
Thank you
The baking soda is more like a babyshampoo it's soft and light on the surface as the salt is more like lye ( you know the stuff that you puor down the drain ) it is an old trick that people use to clean a wok
I love your videos and as a person that just got a flattop I love your channel.❤ good work!
Well congratulations Caleb. Much appreciated.
Just wondering if the baking soda would work on a Blackstone!
Lets go back and forth. What would be the point/purpose of that.
@@TheFlatTopKing just wondering what it would do on the cold rolled steel;
I'm not trying to be critical I was just wondering! I love all of your videos.
@@randyforeman1151 OH No not at all. I was just curious why you would think too.
Are you having trouble with yours etc...
the whole idea on a rolled steel is to keep it oiled. On the pit boss you want to take it off. Just tying to gauge where i can help
Did you ever use eggs(shell and all) to clean the flat top in the Navy?
Absolutely. Shell and all. It wasnt as. much to clean well kinda but it was more for seasoning and to make sure the chemicals were taken off from the night before.
@@TheFlatTopKing it's crazy how something so insignificant can be remembered.
@@idonwantella2824 Right. Like how much you mean to me??????????
I don't have a blackstone or pitboss gridle yet. But I would like to know how long does the gas last and the cost for refilling the tanks. I've only ever used charcoal grills before.
Unfortunately that is an unanswerable question. There are way to many variables.
Wind, temp outside ,temp of food, how many burners, how much food, etc.
The average cost for me at costco is 39.99 for an empty tank. to fill up is around 15/18 dollars.
@@TheFlatTopKing Thank you
How is the wooden scraper holding up?
Fantastic...are by chance the one who made some for me....
@@TheFlatTopKing No, I did not make them for you, but I would love to try some. Was just curious how they held up to the high temps.
@@BigDaddyRob1309 they are my saver when it comes to the pit boss. Couldn’t like it with out em.
Question, are you in a screened in porch? Just purchased a 4 burner ultimate and a waiting it to ship. I normally cook out on the deck with my standard grill or smoker. But I have noticed that your and the Waltwins appear to be in a covered, screened in area. Safety as a priority and staying away from siding and anything flammable can you give pros and cons about cooking in a screened in porch?
I am not in a screened porch...just covered. I pull mine away no less then a foot and my siding hasn't had a problem.. I aslo tend to turn my griddle to the audience a bunch as well which mutes that problem for me...
Do you find that your griddle is way hotter through the middle (from front to back) my surface is always like 200 degrees different from front to middle
Yes I wouldnt say 200 but yes...I Definitely have hot and colder spots. I say all the time it hurts and helps depending on the cook and if I need more heat or less. Like a blessing and a curse.
So I just got the 3 burner and I burnt it off for 15 mins as mentioned without any oil. I then put oil while it was hot and immediately burnt and cause a burnt spot and what looks like rust color. I let it cool down and wiped it. Did I screw up bad should I tray baking soda method ? Also if you can share the link for wooden spatula
Well there is alot to break down first..
What type of oil did or do you use.'
Maybe doing another burn will help or heating up on low and adding water and a soft scrubbie first...I have never had that happen..Not sure how to fix it....
As far as the wooden spatula I have links listed in the description below...
EARLYWOOD Spatulas..
Let me know about the flat top....We might to call Pit Boss if something else happens and we cant fix it..
@@TheFlatTopKing thanks for the reply I tried with the scrubbing and baking soda didn’t go away it’s like a burnt hot spot in the center. I used olive oil. When you say another burn with oil or without ?
@@omarelshrief1884 I honestly have no clue but i teach never use olive oil as a seasoning oil. Its not made for it. Its a huge science worm hole. I cook with it yeah absolutely but high heat nope. Thats why I use avocado oil. Grapeseed is a good one as well. I still dont know if thats why. Can u try to preheat and cook eggs over it. If the eggs dont stick your good. If the eggs stick Houston we have a problem.
I love your videos. As I am a newbie. But all your videos are now pit boss. I have a 36 blackstone most people can't afford a pricey pit boss. Was wondering if we will see any more blackstone videos
We just posted one on the Blackstone hahahaha. The potato bbq one. I am also filming today on the Blackstone. I have to produce a certain amount of videos on the pit boss. The Blackstone and camp chef don’t get used as much.
Thats good to know thanks. I see your a Tennessee fan. Guess we draw the line there I'm in Alabama so you know what that means 😏 lol
@@thebryans835 that in a few years after Saban leaves your joining our team 🤣😂🤣🤣🤣🤣.
@@TheFlatTopKing I don't see that happening I've been a fan since bear Bryant
@@thebryans835 whats the fun in that. Your used to winning. We are not. Jump on over and root for the underdog. Ill even send you a Tennessee shirt. 😂😂😂. The whole ordeal. Overalls hat shirt.
So just got my pit boss griddle and there are little humps under the ceramic where the weldes pop through. Pit bass told me this is normal does any of your pit boss griddle have it?
Yes....my dads didnt so we switched tops for video purpose and he dosnt notice...
@@TheFlatTopKing Thank you !
I have found that using Pam spray is the only thing that has helped in the griddle not sticking when cooking. Am I doing something wrong, cause I see your videos and they don’t appear to have the same issues I’m having. Mostly, happens when cooking meat, however the griddle is on low.
I always cook on low…. I think the important thing when cooking meat is allowing the enough time for the meat to cook properly before turning. It helps release from the griddle naturally. When using pam what kind of oil do you use.
@@TheFlatTopKing just Pam cooking spray
Where did you find your scraper?
If you meain the wood one I have the link in the description below...Earlywood
Months later, how is your ceramic top holding up? I've been hesitant to buy worried about longevity and flaking. Purchase today, assembled, and immediately saw a small dot on the heat plate. looked further, sure enough, dot was a brownish color (rust?) and can feel with my finger its very rough and looking close its chipped,flaked. haven't even used it yet :(
really bummed. i know pit boss will take care of me (i hope) but, geeesh, right from the start.
product was packaged very well too :/
I honestly use it more now than any other griddle and use metal as well but thats way more involved if you want to know the ins and out...just let me know
I've used a lot of non stick pans before and in the end they all start to stick and the top Surface will start breaking down I'm wanting to invest in a griddle and like the time saver of this but I also want to know that it's going to last at least a couple of years could you help with any additional information such as if the top is made of different material and how long have you had yours and etc thanks love the videos
Completely understand...just under a year...I want to do an update soon about this...to many varieties to determine how long...what are you cooking...what are your skills, how meticulous are you when cleaning..how often do you cook..what temps....
I have a completely different experience with mine than others have...I fell like I had a fork in the road and I chose the wrong path based on my experience..to much oil...to much cleaning...to much metal...all can be attributed to a bad experience....but now that I have learned and can give back information its much much easier to cook with..
Where did u but the wooden scrapers
I bought on Amazon. American made out if Montana. The links are in the description below. The name is called earlywood.
When Deep Cleaning just replace the water with White Vinegar. It works so much quicker.
This is the way I take care of my pitboss. I got tired of having to season it and once food sticks I deep clean it.
I was on the phone with Pitboss, they said don’t use a wooden spatula when cleaning, they said don’t use baking soda. I follow the waltrip brothers also and they do what you do. Wood and baking soda. They sent me this video because my food is sticking. The other video they sent me, the guy coats the ceramic grill after use. I’m confused. My first 3-4 smash burgers didn’t stick at all, but I used lard one day and the whole grill started sticking. I’ve done the deep cleaning and everything still sticks.
I have recently done a 6 month review were i mentioned this I wish I new before buying the griddle.
1. THINGS STICK REGARDLESS of how clean your griddle is. The idea of NON stick is really not accurate.
2. Using less oil buy not adding oil after each use. Its keeps the surface cleaner after eac time and completely unnecessary. /???? Would you oil your house ceramic skillet after use.
3. If not for wood to help cook and clean I would not have enjoyed the griddle as much.
Check out the video to see what you think then hit me back up
I’d take the griddle surface off and clean it out in the yard where I could just hose it off 🤷🏻♀️
no a bad idea...
I'd vote no salt on ceramic, but yes on cast iron and rolled steel . That's how old timers cleaned cast iron skillets, salt and a potato cut in half 😉
💯
👍
I burned on teriyaki, what a nightmare getting it off!!
Amen....
I actually have a video on how to clean sticky foods off a griddle...just for that reason
👍😎
Method 3 cannot be good for the non-stick coating. My guess is you are literally scrubbing it off, and consuming it.
I know you're sick of my negative comments..... nobody buys three griddles you need to make different videos then say which one you're posting on cuz I can't watch one where you can close the lid
Why cant u watch on where i close the lid
Another question, can I use a soft brillo pad on this?
So far I have only received one question from you about this...not sure how to answer with out the first question.
I like to think of it like a ceramic skillet inside the house....Do not oil after use..use only enough oil as needed, clean with soap and water afterwards and when deep cleaning you can use an abrasive but I may not be 100 familiar with exactly which kind you are talking about.
I use a sponge with some beads on it...i use the baking soda as the abrasive