Followed the FTK seasoning process to the letter, with excellent results. I now have many layers of seasoning on my blackstone. It’s completely nonstick and cleans up easy every cook. The quality of the food is next level too…whole other league! I’ve never had a bad cook on the flat top, and credit to FTK & his seasoning process, it totally works! I find his content to be exhaustive (which I like), and proven to be correct & proper.
Well I truly appreciate that....long winded for sure but just so many small detail that really make a difference when your new to something....thank you for the kind words...cheers
Lol, My wife thought I was ruining my flat top during the initial seasoning. She didn't think it was suppose to turn that color. Now I can show her a video from someone she trust lol
After watching your videos I bought a 22 inch black stone adventure ready flat top. Just finished watching your video and seasoning my griddle. You made it so easy with your video. I'm new to cooking on a flat top but look forward to it. Thanks for what you do.
Hey Neil, just seasoned my new 36 inch Blackstone following your directions using Crisco "five mini layers" and finishing off with avocado oil. It turned out perfect! I purchased the accessories you suggested and I cannot wait to start cooking some of your amazing looking meals. Many thanks for all of the great videos and tips.
I just received my Masterbuilt Griddle Grill & Smoker. The heat range is from 150F - 700F. I will be doing a Burn-In to get rid of all the factory/manufacture’s oils. Is this sanding process you would also recommend for it’s Griddle? It’s a removable Griddle so you can Smoke & Grill while not using the Griddle.
Thank you for your videos! I have watched several different channels, and by far I have learned valuable information from you. Appreciate that you include your wife's suggestions as well. I do not feel like I am wasting my time. Well organized and easy to follow. Not jumping back and forth to one person talking over the other. Well done! So, here is my question. Looking to purchase my first griddle. My wife and I have five children and we are planning to use the griddle quite often. What would you recommend? I have watched the reviews pros/cons. What is your go to griddle? The first one that comes to mind? Appreciate your input! Keep the videos coming!
Hey Seth...truly appreciate that...Well my favorite as of today is the Traeger....but it is only a 3 burner...BUT it is a big 3 burner.....With a growing family size will matter....I do feel like its big enough BUT you may want a 4 burner...then that changes everything...Weber is incredible for lower temps...Halo...is harder to work but also has experience high temps to work with if needed...Blackstones are hit and misses...depending on the year and model....Camp Chef is extremely solid...loved mine...
Neil. I loved this video. I probably watched 5 times after getting my griddle (I've had it for 2 weeks) I got a little nervous when you suggested to sand it. While seasoning, all I could think about was that I sanded too much. But by my 5th seasoning, I could see the sand marks go away an knew I was good. I've watched a ton of your other cooking videos and decided to make smash burgers tomorrow as my first cook. A total rookie to this style of cooking but very excited. It looks like a lot more work than grilling but looking forward to all the possibilities. As a side note, you and Amy seem to be a great team/couple. The love for cooking and each other really shows. Look forward to future videos.
Like the video. Just a quick question once you're heating your grill is there a certain temperature you look for and try to maintain the whole time you're doing your seasoning or you just turn it to high let it heat up and leave it there?
I was also disappointed that the video lacked understandable information regarding the heat level. He mentions to use Low to 'pre-heat' but as far as I know, there is no further information about temperatures to use. I'm left a bit confused... but everyone else commenting is happy, so I guess I missed something.
Just got my Blackstone today for Father's Day, and I'm so glad I found your video! I'm going to season mine tomorrow, got a fresh bottle of avocado oil in the pantry and some quality paper towels! I've watched 2 other videos and neither mentioned sanding down the peaks, thanks for that info.
Thanks Jay...I really belive in that process...it just helps make the seasoning faster...trust me when you run your hand across it you will feel the roughness
After watching your videos for several months I finally had the opportunity today to season my 36" Blackstone. I followed your instructions and it came out perfect...using sandpaper really helped. I finished off with some onions and avocado oil. This week I will probably start with smash burgers and then several of the recipes you have videos on. Thanks again for everything you do for the community. Tim
I just sanded down an old Lodge griddle I want to use over my camp stove. I sanded it down with a detail sander and re-seasoned it with Crisco Vegetable Shortening and it came out fantastic. I'm getting ready to buy a Blackstone 22" Adventure Ready Griddle and I will use the same detail sander on it as well. Thanks for the tip!
My wife just got me my first Blackstone 36" and can't wait to put it together, get it seasoned, and get some food on it this weekend. Thanks for a GREAT tutorial! Gave me the confidence I need to tackle this job!
Hi. Does it hurt to coat the griddle surface before turning on the heat? What’s the reasoning behind having the surface hot first rather than applying the oil first?
I got the 28" model for fathers day and followed these easy steps and mine turned out perfect! Thanks for the video my friend, couldn't have been any easier!! 🤘🤙
I am brand new to this. I purchased a blue rhino last night, and I just finished seasoning it. So in 2 hours I will be cooking my very first meal on it for my Dads 90th birthday 4-5-22 (and a Korean War vet). Brave aren't I. Thank You so much for your informative video's.
Hey brother I really appreciate that information. Hope it went well. If you haven’t followed me for a while I am also a vet. US NAVY. Tell him I said thanks for his service
@@TheFlatTopKing Dinner turned out good. I have already learned some stuff, I think with time, and your experience (and videos). Dinners will turn out Great. Thanks & Blessings 🙌
Thank you for this vide. I just got a little 22" blackstone. Will season mine tomorrow, only had time to go over it with 320 grit paper is what I had on hand before dark. I will be ready with the Crisco tomorrow. :) Hope to learn from your channel. Thank you
Just got my first flat top today and your video helped out sooooo much man thank you!!!im a big over thinker so I’m kind of worried that I didn’t season it enough/properly but I cooked burgers on it for the first cook and it went great!
Thanks for this video - it helped quite a bit when seasoning my new griddle. One thing to note though - While it is quite alright to use a paper towel, DO NOT use the 'Blue Shop Towels'. They WILL come apart and give you unwanted bits of PT on your griddle. (Ask me how I know) Once I ditched those and went with my store bought Bounty paper towels, it was smooth sailing. (Or should I say, seasoning) :)
Regardless of race, religion, or politics, us fellas all unite when it comes to grilling and outdoor cooking! Nice video. I love the Wounded Warrior pullover too. I have a fleece blanket myself. Keep up the good work👍🏼 I have a nice portable 22" Blackstone griddle that includes a hood and a stand. I love it. In a few years, I might get a 4 burner from Pit Boss.
My wife brought me a griddle for Xmas, and I plan to use your method. I have watched a few videos, and you were the first one to sand the top down. Make sense. Thank you, and I can't wait to season my griddle.
You are going to need a bigger deck! What a dilemma you now have. What flat top to cook on today? Thanks for the channel and FB page. Have used my new camp chef several times. You keep giving me new ideas. Keep them coming.
I got to where I season my cast iron pan every time I cook with them& haven't had any problem with food sticking and it just scrapes off easy and easy cleanup
In a more recent video (I believe) you mentioned using Grapeseed Oil to season the griddle. I did that and it appears like it turned out alright. Was that OK to use? Thanks for being there for us newbies!
@@TheFlatTopKing Thanks...".I done did it right" and my fear of first seasoning and cooking and cleaning was over come last night with Great Pork Chops!
Wish I would have seen this before I seasoned my BS, I followed the direction from BS, your grill looks much better than mine. But mine is cooking Ok so I’m guessing all is good. When it come time to reseason mine I think I’ll smooth it a bit.
You're the man! I've been watching your videos for days not. So you put on the last coat of oil, and then it is ready for the next cook? Do I need to oil the surface again before I cook or is it good to go since I greased it up already. Does that make sense?
Well that kinda just depends on what you are cooking...yes and no...that really depends many factors...the last coat is more for rust prevention....more than anything
Great video!! When you sandpaper the top you may feel bumps from welds on the bottom defusers. I used a medium flat polish stone to work them out and also knocked the high points of sandblast off. Smooooth now. Just a tip.
Very (!) good job. I know I’ve commented on being an old cast iron guy before. You have this down, 100%. My only thing to add, after seasoning a couple of Blackstone: If your color doesn’t uniform up, right away, it will. Neil got a very beautiful season on this one. It is a lack of heat uniformity. If is really bugs you, use a propane torch to heat cooler spots. They will mostly be on the outsides, and they will be identical looking in seconds. And just remember that the only trick to perfect iron cooking, is to do it all the time. You can’t ruin iron. Without a torch. 😀
Thanks Jared, I was just watching someone else yesterday and he picked up the griddle top and turned it around and allowed the heat to hit the back area and i thought hum????
I just bought my first Blackstone griddle. Before I season it for the first time, I have family members than are extremely allergic to avocados. So, after avocado oil, what is your second choice for griddle oil?
@@TheFlatTopKing I do have wind guards only if I think I need them, I am setup my back porch not protected from wind, sometimes gets pretty windy so I put the guards on, I only use the side guards.
Great info. I got my 36” yesterday and will be seasoning shortly. The only question I had is it appears that after putting that initial coat on and burning it in, it seems you do not let the grill cool any or turn the heat down between coats. Should we just leave it the same temp and apply as many coats as we need?
This is what I love about your channel u r a master at your craft and u take the time to reach out to your viewers u have a subscriber for life happy saint paddy's day
Not sure what happened but my grill shot up over 700 degrees., it literally burned my paper towels to the point where pieces were breaking off. Now its gummed up. I guess I will be sanding. Does it really need to be on high heat?
Thank you for these videos. If you start on medium heat, after the 15 minutes of preheating. How long do you leave it in high before you add your oil. I added my oil after turning the knobs up to high and it didn’t smoke hardly at all. Is that bad? I still let it cook for 10 minutes before adding another coat.
NO...as long as your griddle is hot enough regardless of position where your dial is...your good...each griddle is different.....2 big things...get griddle hot enough to allow smoke to burn off till almost no smoke...thin layers
Getting ready to season my ne 36". Love the videos. Question, when do you do the cool down coat. Right at temp turn off or once it drops below certain temp
Well I’ve watched so many of your videos I feel like family now 😂. So one question I had that may have been answered but I missed was. How hot is too hot when seasoning? I got the pre heat on low for 10-15 minutes but then do you turn to high and leave it there during the whole seasoning process or do you back it off some so it don’t get too hot? Thanks for the help in advance. 😀
I try to follow along and pay attention to all the details, but I do notice that in your video every time you cut to a new seasoning your temperature knobs are different and even on your last seasoning they are off. Do I leave the Blackstone on high during this whole process and at what point do I turn it off after the last seasoning or before the last seasoning?
Good question...only on high to start like Blackstone says..just to burn off the crap..after about 10/15min...start the process...turn down to low which I promise is hot enough and keep there till you are happy with the amount of coats...I turned off the griddle on the last coat to allow the oil to lightly burn and be ready for the next cook..if not it would be another coat...ever time you cook and clean a light coat of oil will go down...this was that idea
So glad you have the Blackstone, looking forward to seeing your char & crust creations! Please do a bunch of content using the air fryers. Back to using your metal spatulas more often, you have a ton of those.
HHAHAAH yea i have alot for sure. Now I also have wooden things as well. Forgot a bigger deck o need a bigger house Yeah i am looking foward to the new things as well plus comparing the 3
Just seasoned my flat top with your method. I just used the Blackstone seasoning and conditioner. Seemed to have similar results to the Crisco. Flat Top King smash burgers tonight!
I just put together my Blackstone 28. Followed your method for seasoning, except I used Canola oil instead of Crisco - it's what I had in the pantry. I used avocado oil for the last "cool down" or maintenance coat. Avocado oil is going to be the oil of choice for cooking on the flat top. Thanks for the videos and it is on to Smash Burgers tomorrow for the first cook. I better study up on your videos.
I found your video AFTER I received my grill (with no manual). The other videos I saw showed nothing about sanding or cleaning so I just did the seasoning. I did it 6 times and then cooked twice on it. My question is, being that i skipped the cleaning and sanding part, can I now sand it if need be? I see in your video I could wash it with soap as long as I reseason it so that question is answered.Thanks
I would think by this point you are to far in....I would just cook on it...Sucks you didnt catch us sooner..I think hitting it with sandpaper just helps knock off all the crap on top and speeds up the process..
It was your videos that got me interested in flat top cooking to enhance my summer cooking repertoire. It only makes sense that I would look up your seasoning video when it came time to season my first flat top. Thank you for all you're great ideas and most of all, thank you for your service!
The sandpaper definitely helps. I just seasoned my new Blackstone last night and did not sand the griddle and it was destroying my paper towels until the 3rd round of seasoning.
Yes and yes...if you season correctly things will not stick but some will...easier to get off and really easy to clean.. Just be careful when your done seasoning you dont rush and cook the wrong this fist..the Seasoning still needs some love and tender before going full bore
I just joined. Great info brother. Question from previous videos. you cook and are “seasoning” as you go.that being said after each time you cook and clean, Just make sure that there is a light coat of oil all over and then you’re golden? Also thoughts on the silicone covers that go over to help protect the flattop? Thanks man
So i am torn on the silicone covers...I think they offer a false sense of security...moisture, debris, etc still find their way....NOW if you use that and a hard cover you should be good...BUT...I dont have a product just using the hard cover....so im torn Yes...after cooking and cleaning..make sure your griddle has a light coat ready for the next day
I live in Miami FL. The griddle will be kept outside and covered with an aftermarket cover. Do I go steel vs ceramic due to potential rust in high humidity. And does the cleaning after use on steel prevent rust? BTW for the Campfire Griddle why not just drill out the grease hole. Should not be difficult with a carbide bit. Thanks for the videos and I really like your teaching style. When do we get to meet the calm voice behind the camera?
She has been in a lot of videos...just find the right ones..ahahahha we actually filmed one cooking on my Weber...Look up my playlist Weber charcoal grill and I thinks its called how to cook a steak for beginners As far as the griddle idea, IF you will maintain and cook on the rolled steel often than no problem..if you dont want the hassle and use sparingly then the Pit Boss..There so far been no downside of the two...
Was that a metal dog food bowl that you used for the water? I use them too. There great for bringing your food out to the griddle and then you can use it as a cover to steam your food. They're cheap and they work great and you can get them at your grocery store!!! Plus, you once asked if anyone bought their thermal gun before they had gotten a griddle top, I did! I used it to see what temperature my cast iron skillets were. Thanks for all you do your videos are great and thank you for your service to our country!!!!
Honestly it typically takes a while to season so I just cook the next day...I think MAYBE...dont hold me to it...that by cooling down a day it might help relax the metal...honestly just guessing....
I just bought a Blackstone culinary series and I’m seasoning it now and my paper towel is linting, well that clean off when I’m done seasoning. I’m seasoning it on low and it seems to still all of them be pretty close to 4-500.
yes...as it continues to season...it will get smoother..Just for reference check out my Traeger video Review...its shows this problem and how it corrected its self
After the 1st coat of seasoning do you keep your temps on high or do you back it off some and then turn it up once you have done the 2nd coat to do the burn off? Just wondering if I turn it up to burn it off in between each coat or do you just keep it at like a medium temp
I am getting a black stone for my birthday this month (January). I live in Missouri. Normal temperatures this time of year is 20’s-30’s. Is it ok to season it in cold weather or should I wait till spring? This is a great video. I love all your videos. Thanks for sharing.
What a great birthday present. I actually have a video on this topic. How to griddle in the winter. People do it from Canada to the Dakota’s and all up the north east. Snow rain shine. Absolutely.
I recently bought a used 36" Blackstone. The previous owner had already seasoned and cooked with it. So far, it's been working fine. I do worry a little about animal fat being used which Blackstone says can lead to chipping. Should I scrub it down anyways and start back over from fresh? I really enjoy your videos they have helped out so much already!
Thats a tuff call. if you are happy now then no i wouldn’t. i would wait and see the results then make a decision. I have a how to re season video as well that might help you not take off all the seasoning. Heck yo never know they could have watched me season my camp chef and your good togo. AHHAHAH thats a joke.
If you can't use animal fat how are you going to cook bacon or any other kind of meat. I'd use what I wanted to use. If the seasoning chips start over then. If I can't use bacon grease or beef tallow for cooking I'll be finding something else to cook on. I just got into flat tops but have used cast iron skillets for years. I season them with crisco or grape seed oil because animal fat can become rancid if put on too thick or not used soon thereafter. After seasoning I use any kind of oil I want.
@@BigChuck525 your last two sentences were exactly what i was saying. Your first seasoning should be done with an oii like grapeseed or avocado oil e or criso. After its seasoned than yeah use animal fat. Animal fats will go rancid and flake off so you wouldn’t want that on your first seasoning. Of course you can use bacon beef anything really. Sorry if I wasn’t clear.
I have re-watched a few of these seasoning videos but I am looking for the one where you talk about how your first cook should be a "loose" cook, thanks. I just got a Blackstone On The Go 22" today and am looking forward to my first cook
So I just purchased my blackstone I think I have the grasp of seasoning but you mentioned you oil/season after each cook, are you using the same seasoning or some other oils?
Alright so I seasoned my griddle this way and it’s been great. I have a polished smooth cast iron pan that I’m struggling with holding a seasoning the traditional oven way. Always comes off. Should I try this way?! It’s not a high end or sentimental piece so I figure it’s worth a shot.
Thats a tuff question...what oils are you using 0n the cast iron and what technique are you doing for it...if its not high end then go for it...lets just make sure something else isn't wrong first..
@@TheFlatTopKing I have restored a lot of pieces and my method of thin coat of crisco, wipe off like I didn’t want it there, and oven at 475 for one hour (repeat 3 times) works like a dream every time. This surface has been polished however, so it’s having a hard time holding a seasoning. Every time I use it, the seasoning wears off the surface. Gonna give it a go this way! I’ll report back
This may be a dumb question but I am excited to be getting my first griddle!! Do you season after every use or like once every few uses? Or less frequently? Ps love your videos!!!!
@@TheFlatTopKing just watched the video! Great video and informative!!!! I can absolutely see why that answer couldn’t be made in a single comment to me lol. Thanks for the help
My 9 yr old son loves your videos! We watch them every night before his bedtime! He wanted me to let you know!
That’s incredible. Much appreciated and tell him i said hi
Followed the FTK seasoning process to the letter, with excellent results. I now have many layers of seasoning on my blackstone. It’s completely nonstick and cleans up easy every cook. The quality of the food is next level too…whole other league! I’ve never had a bad cook on the flat top, and credit to FTK & his seasoning process, it totally works! I find his content to be exhaustive (which I like), and proven to be correct & proper.
Well I truly appreciate that....long winded for sure but just so many small detail that really make a difference when your new to something....thank you for the kind words...cheers
Thank you for walking me through seasoning my first griddle yesterday. You took the stress out of my day.
hey thats greatly appreciated....how did it go
@@TheFlatTopKing It went perfectly. I have been totally enjoying it. I binge-watched a whole ton of your videos!
Lol, My wife thought I was ruining my flat top during the initial seasoning. She didn't think it was suppose to turn that color. Now I can show her a video from someone she trust lol
Hahahaaha. That’s funny. Dont get me in trouble. Remember the wives ate the boss.
She doesn’t trust you huh bud? Sounds like a problem lol good luck
After watching your videos I bought a 22 inch black stone adventure ready flat top. Just finished watching your video and seasoning my griddle. You made it so easy with your video. I'm new to cooking on a flat top but look forward to it. Thanks for what you do.
hey congratulations on getting one and welcome to the griddle family...reach out if we cna help
Hey Neil, just seasoned my new 36 inch Blackstone following your directions using Crisco "five mini layers" and finishing off with avocado oil. It turned out perfect! I purchased the accessories you suggested and I cannot wait to start cooking some of your amazing looking meals. Many thanks for all of the great videos and tips.
Fantastic! Job well DONE>..thanks...
I've watched a few different peeps seasoning griddles. Never saw anyone use sandpaper. That's actually a pretty good idea. Thanks Neil.
yeah it really does help just knock off the unevenness on the surface and helps create a more smooth surface.
Honestly that's the purpose of the oil, to build up and create a smooth surface.
I do the same with cast iron
I just received my Masterbuilt Griddle Grill & Smoker. The heat range is from 150F - 700F. I will be doing a Burn-In to get rid of all the factory/manufacture’s oils. Is this sanding process you would also recommend for it’s Griddle? It’s a removable Griddle so you can Smoke & Grill while not using the Griddle.
Thank you for your videos! I have watched several different channels, and by far I have learned valuable information from you. Appreciate that you include your wife's suggestions as well. I do not feel like I am wasting my time. Well organized and easy to follow. Not jumping back and forth to one person talking over the other. Well done!
So, here is my question. Looking to purchase my first griddle. My wife and I have five children and we are planning to use the griddle quite often. What would you recommend? I have watched the reviews pros/cons. What is your go to griddle? The first one that comes to mind? Appreciate your input! Keep the videos coming!
Hey Seth...truly appreciate that...Well my favorite as of today is the Traeger....but it is only a 3 burner...BUT it is a big 3 burner.....With a growing family size will matter....I do feel like its big enough BUT you may want a 4 burner...then that changes everything...Weber is incredible for lower temps...Halo...is harder to work but also has experience high temps to work with if needed...Blackstones are hit and misses...depending on the year and model....Camp Chef is extremely solid...loved mine...
@@TheFlatTopKing Solid advice! Exactly what I was hoping for. Thank you!!
Neil. I loved this video. I probably watched 5 times after getting my griddle (I've had it for 2 weeks) I got a little nervous when you suggested to sand it. While seasoning, all I could think about was that I sanded too much. But by my 5th seasoning, I could see the sand marks go away an knew I was good. I've watched a ton of your other cooking videos and decided to make smash burgers tomorrow as my first cook. A total rookie to this style of cooking but very excited. It looks like a lot more work than grilling but looking forward to all the possibilities. As a side note, you and Amy seem to be a great team/couple. The love for cooking and each other really shows. Look forward to future videos.
Hey I truly appreciate that...thank you
Do you use high heat for the entire process? I know you mentioned to start on low then build up temp.
Well high enough to continue to smoke....that could very on each griddle
I just seasoned my new blackstone tonight using these steps! I used Lard instead of crisco and it worked great! Thank you ❤
You are so welcome!
Like the video. Just a quick question once you're heating your grill is there a certain temperature you look for and try to maintain the whole time you're doing your seasoning or you just turn it to high let it heat up and leave it there?
I was also disappointed that the video lacked understandable information regarding the heat level. He mentions to use Low to 'pre-heat' but as far as I know, there is no further information about temperatures to use. I'm left a bit confused... but everyone else commenting is happy, so I guess I missed something.
Just got my Blackstone today for Father's Day, and I'm so glad I found your video! I'm going to season mine tomorrow, got a fresh bottle of avocado oil in the pantry and some quality paper towels! I've watched 2 other videos and neither mentioned sanding down the peaks, thanks for that info.
Thanks Jay...I really belive in that process...it just helps make the seasoning faster...trust me when you run your hand across it you will feel the roughness
After watching your videos for several months I finally had the opportunity today to season my 36" Blackstone. I followed your instructions and it came out perfect...using sandpaper really helped. I finished off with some onions and avocado oil.
This week I will probably start with smash burgers and then several of the recipes you have videos on.
Thanks again for everything you do for the community. Tim
Really appreciate that Tim...glad to hear it went well...
I just sanded down an old Lodge griddle I want to use over my camp stove. I sanded it down with a detail sander and re-seasoned it with Crisco Vegetable Shortening and it came out fantastic. I'm getting ready to buy a Blackstone 22" Adventure Ready Griddle and I will use the same detail sander on it as well. Thanks for the tip!
Thanks for the video. I have to scrape and clean my blackstone cause it’s a little rusty. I’ve struggled with seasoning it so I will try this method.
My wife just got me my first Blackstone 36" and can't wait to put it together, get it seasoned, and get some food on it this weekend. Thanks for a GREAT tutorial! Gave me the confidence I need to tackle this job!
Awesome MIke..cheers bud...
Hi. Does it hurt to coat the griddle surface before turning on the heat? What’s the reasoning behind having the surface hot first rather than applying the oil first?
The Weber Slate manual says to let cool between coats. Now I don't know what to do.
I got the 28" model for fathers day and followed these easy steps and mine turned out perfect! Thanks for the video my friend, couldn't have been any easier!! 🤘🤙
Hey that is great news...glad it was helpfull...
This is a great step by step video. The new flat top turned out great.
Glad you liked it!
So, u start on low heat to begin with, then go to high heat? Do u turn it off for the 5 seasonings then or leave it on high? Thanks!
Leave on...
I am brand new to this. I purchased a blue rhino last night, and I just finished seasoning it. So in 2 hours I will be cooking my very first meal on it for my Dads 90th birthday 4-5-22 (and a Korean War vet). Brave aren't I.
Thank You so much for your informative video's.
Hey brother I really appreciate that information. Hope it went well. If you haven’t followed me for a while I am also a vet. US NAVY. Tell him I said thanks for his service
@@TheFlatTopKing Dinner turned out good. I have already learned some stuff, I think with time, and your experience (and videos). Dinners will turn out Great. Thanks &
Blessings 🙌
Can you cook immediately after this?
Absolutely right about paper towels. I use the blue shop paper towels.
I'm seasoning my first griddle while I'm watching this. Thank you for your videos! I'm excited to start using mine
hey thats great...reach out if we can help
Glad to know I’m not the only one using paper towels hell been using em on cast iron for years
Absolutely.....i literally laugh when people tell me how NOT to use em...
Great video. My question is after initial seasoning, I will cook until a few days later do I add a coat of oil or just as is?
Maybe a light very light after seasoning...just to have a coat available till you can cook...each time though...every time after...thin coat...
@@TheFlatTopKing Thank you!
@TheFlatTopKing so if I only cook on mine once or twice a week oil it before I use it everytime?
Thank you for this vide. I just got a little 22" blackstone. Will season mine tomorrow, only had time to go over it with 320 grit paper is what I had on hand before dark. I will be ready with the Crisco tomorrow. :) Hope to learn from your channel. Thank you
Right on I appreciate that...reach out if we can help
Using your video on how to season my blackstone right now. Working great! Loved the tip on the light sanding before cleaning.
Great to hear!.....It really just speeds up the process..I swear by it...
Just got my first flat top today and your video helped out sooooo much man thank you!!!im a big over thinker so I’m kind of worried that I didn’t season it enough/properly but I cooked burgers on it for the first cook and it went great!
Awesome
Thanks for this video - it helped quite a bit when seasoning my new griddle.
One thing to note though - While it is quite alright to use a paper towel, DO NOT use the 'Blue Shop Towels'. They WILL come apart and give you unwanted bits of PT on your griddle. (Ask me how I know)
Once I ditched those and went with my store bought Bounty paper towels, it was smooth sailing. (Or should I say, seasoning) :)
Thanks for the info!
Regardless of race, religion, or politics, us fellas all unite when it comes to grilling and outdoor cooking! Nice video. I love the Wounded Warrior pullover too. I have a fleece blanket myself. Keep up the good work👍🏼 I have a nice portable 22" Blackstone griddle that includes a hood and a stand. I love it. In a few years, I might get a 4 burner from Pit Boss.
Hey I really appreciate that comment...i mean it...THANK YOU
@@TheFlatTopKing you're welcome! And thank you for taking the time to reply
Love the sandpaper and washing with soap. Better than info than the other UA-cam videos including the ones sponsored by black stone. Good info thanks
Well thanks Alfred. I really appreciate that
Do you season your griddle every time before cooking on it? What do you have to do to the griddle after cooking on it each time? Thank you.
I seasoned a #8 Griswold skillet your way. It worked great! Thank you!
Hey thats awesome
Just got my Blackstone today! Thanks for the video, going to follow these directions!
Awesome Mike...maybe check out my new blackstone video as well...I just seasoned it a different way
My wife brought me a griddle for Xmas, and I plan to use your method. I have watched a few videos, and you were the first one to sand the top down. Make sense. Thank you, and I can't wait to season my griddle.
just go light...dont over do it and bare down...just taking the evenness out...you can feel it with your hands
You are going to need a bigger deck! What a dilemma you now have. What flat top to cook on today?
Thanks for the channel and FB page. Have used my new camp chef several times. You keep giving me new ideas. Keep them coming.
Thanks Robert. Yeah no doubt its getting busy here. i think I will really like the set up to compare the back and forths with them
Can you cook on your Blackstone right after seasoning
Yes
Im getting the 1/2charcoal 1/2 griddle blackstone tomorrow and thank you for your video
Hey thats awesome...cheers
I got to where I season my cast iron pan every time I cook with them& haven't had any problem with food sticking and it just scrapes off easy and easy cleanup
In a more recent video (I believe) you mentioned using Grapeseed Oil to season the griddle. I did that and it appears like it turned out alright. Was that OK to use? Thanks for being there for us newbies!
Absolutely..as time goes by we I try different methods etc...we change our Philosophy....BUT grapeseed is my number 1 when seasoning..
@@TheFlatTopKing Thanks...".I done did it right" and my fear of first seasoning and cooking and cleaning was over come last night with Great Pork Chops!
This ages well. Using it for my new Flat Rock. Thanks!
Absolutely....thank you
Wish I would have seen this before I seasoned my BS, I followed the direction from BS, your grill looks much better than mine. But mine is cooking Ok so I’m guessing all is good. When it come time to reseason mine I think I’ll smooth it a bit.
as long as your cooking good...roll with it...not need to sand afterwards..all that seasoning will be good for sure
Good info, just did the 36 inch my kids gave me for father's day , first cook today. The tips are super.
Thanks
You're the man! I've been watching your videos for days not. So you put on the last coat of oil, and then it is ready for the next cook? Do I need to oil the surface again before I cook or is it good to go since I greased it up already. Does that make sense?
Well that kinda just depends on what you are cooking...yes and no...that really depends many factors...the last coat is more for rust prevention....more than anything
Great info glad I found your channel, new Blackstone owner can't wait to check out more of your videos. Thanks man!
Hey Im just as glad...hahahah thanks for hanging out...reach out if we can help
Great video!! When you sandpaper the top you may feel bumps from welds on the bottom defusers. I used a medium flat polish stone to work them out and also knocked the high points of sandblast off. Smooooth now. Just a tip.
Thanks for the info!
Very (!) good job. I know I’ve commented on being an old cast iron guy before. You have this down, 100%. My only thing to add, after seasoning a couple of Blackstone: If your color doesn’t uniform up, right away, it will. Neil got a very beautiful season on this one. It is a lack of heat uniformity. If is really bugs you, use a propane torch to heat cooler spots. They will mostly be on the outsides, and they will be identical looking in seconds. And just remember that the only trick to perfect iron cooking, is to do it all the time. You can’t ruin iron. Without a torch. 😀
Thanks Jared, I was just watching someone else yesterday and he picked up the griddle top and turned it around and allowed the heat to hit the back area and i thought hum????
I just bought my first Blackstone griddle. Before I season it for the first time, I have family members than are extremely allergic to avocados. So, after avocado oil, what is your second choice for griddle oil?
Grapeseed oil is actually my favorite...I cook with avocado...
Just seasoned mine and it’s looking good. Thanks for the video. The corners are being a little stubborn but I’m assuming that’ll change over time?
Most will...mine is the new one and its having a very hard time....but it does seem like most will
We were excited to try our griddle and cooked a pound of bacon before doing any of your steps. Can we clean it and season it now?
I would...I have a video called why my seasoning sucks...its goes into detail why Bacon is not what you want to do first...
This is the Blackstone I have now I love it especially the air fryers, I think you will love it
Awesome. hey do you have a problem with wind if so any pointers I have had some people reach out and ask
@@TheFlatTopKing I do have wind guards only if I think I need them, I am setup my back porch not protected from wind, sometimes gets pretty windy so I put the guards on, I only use the side guards.
Thank you bud. very thorough and I got mine done right the first time !
Awesome...thanks for commenting...
Great info. I got my 36” yesterday and will be seasoning shortly. The only question I had is it appears that after putting that initial coat on and burning it in, it seems you do not let the grill cool any or turn the heat down between coats. Should we just leave it the same temp and apply as many coats as we need?
yeah..just leave on...it will burn...then reapply...still it feels a lot smoother
Great information. Perfect instruction, and answered my questions throughout the video. Nicely done young man. Keep em coming.
This is what I love about your channel u r a master at your craft and u take the time to reach out to your viewers u have a subscriber for life happy saint paddy's day
Much respect and welcome to the family. 👊🇺🇸
I like your new flat top, it's similar to mind, I think you'll love the air fryers. Enjoy!!
I think so too! Thanks Joey
Not sure what happened but my grill shot up over 700 degrees., it literally burned my paper towels to the point where pieces were breaking off. Now its gummed up. I guess I will be sanding.
Does it really need to be on high heat?
Thank you for these videos. If you start on medium heat, after the 15 minutes of preheating. How long do you leave it in high before you add your oil.
I added my oil after turning the knobs up to high and it didn’t smoke hardly at all. Is that bad? I still let it cook for 10 minutes before adding another coat.
NO...as long as your griddle is hot enough regardless of position where your dial is...your good...each griddle is different.....2 big things...get griddle hot enough to allow smoke to burn off till almost no smoke...thin layers
Getting ready to season my ne 36". Love the videos. Question, when do you do the cool down coat. Right at temp turn off or once it drops below certain temp
No need...just keep the temp up...high enough to the smoke point
We're about to season our first blackstone. Question; do we need to turn the heat down before each new oil layer?
You do not...
At what point did you shut off the heat? before, during, after the 5th coat of oil? Thanks. great videos. Just got my loco griddle today.
After the smoke calmed down on the fifth time. Once cooled down i re applied with no smoke.
Excellent step by step Neal!! Nice Blackstone Brotha, she’s a Butte ✊🏼🧐😍!! I cant wait to see the 1st cook. Cheers Y’all 👊🏼😎🤙🏼
Cant wait. Thanks Mike. 🇺🇸👊
Well I’ve watched so many of your videos I feel like family now 😂. So one question I had that may have been answered but I missed was. How hot is too hot when seasoning?
I got the pre heat on low for 10-15 minutes but then do you turn to high and leave it there during the whole seasoning process or do you back it off some so it don’t get too hot?
Thanks for the help in advance. 😀
no..just let her rip...no need to keep on high if you can hit hot enough temps on a lower temp..maybe med high..just a waste of propane..
@@TheFlatTopKing awesome!! And thanks for responding 👍
I try to follow along and pay attention to all the details, but I do notice that in your video every time you cut to a new seasoning your temperature knobs are different and even on your last seasoning they are off. Do I leave the Blackstone on high during this whole process and at what point do I turn it off after the last seasoning or before the last seasoning?
Good question...only on high to start like Blackstone says..just to burn off the crap..after about 10/15min...start the process...turn down to low which I promise is hot enough and keep there till you are happy with the amount of coats...I turned off the griddle on the last coat to allow the oil to lightly burn and be ready for the next cook..if not it would be another coat...ever time you cook and clean a light coat of oil will go down...this was that idea
So glad you have the Blackstone, looking forward to seeing your char & crust creations! Please do a bunch of content using the air fryers.
Back to using your metal spatulas more often, you have a ton of those.
HHAHAAH yea i have alot for sure. Now I also have wooden things as well. Forgot a bigger deck o need a bigger house
Yeah i am looking foward to the new things as well plus comparing the 3
ayyee my man! About to take mine outta the box and season for the 1st time. This is going into my favorites and i'm gonna sub!
right on...hope all is well....thanks for the sub
Just seasoned my flat top with your method. I just used the Blackstone seasoning and conditioner. Seemed to have similar results to the Crisco.
Flat Top King smash burgers tonight!
Sounds great Justin....
Great video! Had a friend send to me and will be trying this method on my new Blackstone asap. :)
Clean paper towels for every season? Use the same paper towels for every season?
Do you recommend the orange silicone mat to protect the griddle from moisture and debris?
I do not...I feel like it gives a false since of security....moisture will 100 find its way back in...I have had one...and didnt like at all...
I just put together my Blackstone 28. Followed your method for seasoning, except I used Canola oil instead of Crisco - it's what I had in the pantry. I used avocado oil for the last "cool down" or maintenance coat. Avocado oil is going to be the oil of choice for cooking on the flat top. Thanks for the videos and it is on to Smash Burgers tomorrow for the first cook. I better study up on your videos.
Sounds great bud...we definitely have tons of great smash burger videos...both by how tos and actual recipes
Just a tip try macadamia nut oil from species nutrition it's available on Amazon you will never use a better or healthier oil
I found your video AFTER I received my grill (with no manual). The other videos I saw showed nothing about sanding or cleaning so I just did the seasoning. I did it 6 times and then cooked twice on it. My question is, being that i skipped the cleaning and sanding part, can I now sand it if need be? I see in your video I could wash it with soap as long as I reseason it so that question is answered.Thanks
I would think by this point you are to far in....I would just cook on it...Sucks you didnt catch us sooner..I think hitting it with sandpaper just helps knock off all the crap on top and speeds up the process..
It was your videos that got me interested in flat top cooking to enhance my summer cooking repertoire. It only makes sense that I would look up your seasoning video when it came time to season my first flat top.
Thank you for all you're great ideas and most of all, thank you for your service!
Hey now...thank you so much...really appreciate your support..
The sandpaper definitely helps. I just seasoned my new Blackstone last night and did not sand the griddle and it was destroying my paper towels until the 3rd round of seasoning.
yeah...its just the initial rough spots and saves ya for sure...but just cook and season and your will be good to go in no time
Thanks for the seasoning video. Once seasoned is it ready to be used immediately and without anything sticking?
Yes and yes...if you season correctly things will not stick but some will...easier to get off and really easy to clean..
Just be careful when your done seasoning you dont rush and cook the wrong this fist..the Seasoning still needs some love and tender before going full bore
Thanks! How long after the seasoning process can i cook on my Blackstone?
I think you could cook right away..or just wait till next day...
I just joined. Great info brother. Question from previous videos. you cook and are “seasoning” as you go.that being said after each time you cook and clean, Just make sure that there is a light coat of oil all over and then you’re golden? Also thoughts on the silicone covers that go over to help protect the flattop? Thanks man
So i am torn on the silicone covers...I think they offer a false sense of security...moisture, debris, etc still find their way....NOW if you use that and a hard cover you should be good...BUT...I dont have a product just using the hard cover....so im torn
Yes...after cooking and cleaning..make sure your griddle has a light coat ready for the next day
On high the whole time? Or is there a certain tempt range?
I live in Miami FL. The griddle will be kept outside and covered with an aftermarket cover. Do I go steel vs ceramic due to potential rust in high humidity. And does the cleaning after use on steel prevent rust? BTW for the Campfire Griddle why not just drill out the grease hole. Should not be difficult with a carbide bit. Thanks for the videos and I really like your teaching style. When do we get to meet the calm voice behind the camera?
She has been in a lot of videos...just find the right ones..ahahahha we actually filmed one cooking on my Weber...Look up my playlist Weber charcoal grill and I thinks its called how to cook a steak for beginners
As far as the griddle idea, IF you will maintain and cook on the rolled steel often than no problem..if you dont want the hassle and use sparingly then the Pit Boss..There so far been no downside of the two...
Was that a metal dog food bowl that you used for the water? I use them too. There great for bringing your food out to the griddle and then you can use it as a cover to steam your food. They're cheap and they work great and you can get them at your grocery store!!! Plus, you once asked if anyone bought their thermal gun before they had gotten a griddle top, I did! I used it to see what temperature my cast iron skillets were. Thanks for all you do your videos are great and thank you for your service to our country!!!!
hahhahaahha great eye...and you 100 percent correct...easy and cheap and takes a beating..thanks for mentioning my service
After you go thru the 1st seasoning process, can you do your first cook on it while it’s hot or do you need to let it cool down and let it sit first?
Honestly it typically takes a while to season so I just cook the next day...I think MAYBE...dont hold me to it...that by cooling down a day it might help relax the metal...honestly just guessing....
I just bought a Blackstone culinary series and I’m seasoning it now and my paper towel is linting, well that clean off when I’m done seasoning. I’m seasoning it on low and it seems to still all of them be pretty close to 4-500.
yes...as it continues to season...it will get smoother..Just for reference check out my Traeger video Review...its shows this problem and how it corrected its self
Seasoning mine today. Thanks for the help!!
You are so welcome!
@@TheFlatTopKing It worked perfectly. Starting with some smashburgers for the initial cook tonight.
After the 1st coat of seasoning do you keep your temps on high or do you back it off some and then turn it up once you have done the 2nd coat to do the burn off? Just wondering if I turn it up to burn it off in between each coat or do you just keep it at like a medium temp
You can turn down...just keep hot enough to keep that smoke rolling...each griddle is different so the exact I am unsure of...
if I initially season my blackstone with crisco, do I have to continue to use crisco or can I use avocado oil for seasoning after each use?
Just bought my first Flattop! What about Weber 28 inch? Do I need to sand down?
You do not need to...i did not on mine...i have one as well...plenty of videos
I am getting a black stone for my birthday this month (January). I live in Missouri. Normal temperatures this time of year is 20’s-30’s. Is it ok to season it in cold weather or should I wait till spring? This is a great video. I love all your videos. Thanks for sharing.
What a great birthday present. I actually have a video on this topic. How to griddle in the winter. People do it from Canada to the Dakota’s and all up the north east. Snow rain shine. Absolutely.
Just watched it. Thanks!!
I recently bought a used 36" Blackstone. The previous owner had already seasoned and cooked with it. So far, it's been working fine. I do worry a little about animal fat being used which Blackstone says can lead to chipping. Should I scrub it down anyways and start back over from fresh? I really enjoy your videos they have helped out so much already!
Thats a tuff call. if you are happy now then no i wouldn’t. i would wait and see the results then make a decision. I have a how to re season video as well that might help you not take off all the seasoning. Heck yo never know they could have watched me season my camp chef and your good togo. AHHAHAH thats a joke.
If you can't use animal fat how are you going to cook bacon or any other kind of meat. I'd use what I wanted to use. If the seasoning chips start over then. If I can't use bacon grease or beef tallow for cooking I'll be finding something else to cook on. I just got into flat tops but have used cast iron skillets for years. I season them with crisco or grape seed oil because animal fat can become rancid if put on too thick or not used soon thereafter. After seasoning I use any kind of oil I want.
@@BigChuck525 your last two sentences were exactly what i was saying. Your first seasoning should be done with an oii like grapeseed or avocado oil e or criso. After its seasoned than yeah use animal fat. Animal fats will go rancid and flake off so you wouldn’t want that on your first seasoning. Of course you can use bacon beef anything really. Sorry if I wasn’t clear.
Nice work Neil. Even a novice like me can follow your instructions with great results! Thanks!
Thanks Earl. So easy i can do it. 😂😂😂😂
I have re-watched a few of these seasoning videos but I am looking for the one where you talk about how your first cook should be a "loose" cook, thanks. I just got a Blackstone On The Go 22" today and am looking forward to my first cook
Not sure I know what a loose cook is....?
So I just purchased my blackstone I think I have the grasp of seasoning but you mentioned you oil/season after each cook, are you using the same seasoning or some other oils?
I use crisco to season and avocado oil to cook and reseaon...you are always seasoning....either before during after...
Alright so I seasoned my griddle this way and it’s been great. I have a polished smooth cast iron pan that I’m struggling with holding a seasoning the traditional oven way. Always comes off. Should I try this way?! It’s not a high end or sentimental piece so I figure it’s worth a shot.
Thats a tuff question...what oils are you using 0n the cast iron and what technique are you doing for it...if its not high end then go for it...lets just make sure something else isn't wrong first..
@@TheFlatTopKing I have restored a lot of pieces and my method of thin coat of crisco, wipe off like I didn’t want it there, and oven at 475 for one hour (repeat 3 times) works like a dream every time. This surface has been polished however, so it’s having a hard time holding a seasoning. Every time I use it, the seasoning wears off the surface. Gonna give it a go this way! I’ll report back
@@wadenorman2500 yeah spot on as well. Please let me know
Bring back the Crisco ! That’s how I’m gonna Season mine! Thanks!
Make me think about the song,,,,,this is how we do it...ahhhahaha
I have a 28" Blackstone. How much oil do I use to season it?
On my new grill,do I need to turn off the grill after ea time I season it?
Nicely done 👑. Very informative demonstration. Happy cooking on the new addition.
Thanks bud
Also.. when you add the last layer of oil after the grill cools down.. do you wipe it off before cooking the next time?
No....its there so when you heat up the griddle you should be good to go
This may be a dumb question but I am excited to be getting my first griddle!! Do you season after every use or like once every few uses? Or less frequently?
Ps love your videos!!!!
I would find my How to Reseason a griddle video and its has all the answers in there...thats honestly a TON of information...thanks for reaching out
@@TheFlatTopKing just watched the video! Great video and informative!!!! I can absolutely see why that answer couldn’t be made in a single comment to me lol. Thanks for the help
@@ericf.39 Well thanks for taking time to watch it...yeah its a lot of variables for sure...reach out if we can help...