Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: 4given on November 29, 2017, 02:39:24 PM
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I took my gas grill up to the cabin after I bought my GMG DB. My grill grates are "OK" but I think I would like to add a gas grill or a gas griddle like the blackstone to my patio to sear steaks and etc. The gas grill would do the job but I think all I would do with it is sear. The pellet grill is so much better at everything else.
Looks like I can get a Blackstone Griddle on Amazon pretty reasonable. It would sear and do all sorts of things the Pellet and gas grills can't. Anybody have one? What do you think?
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Just search this forum for 'Blackstone' - they are a bunch of threads on this topic.
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There are many Blackstones in use..A "flattop" cooks differently than a direct flame cooker. Fire adds a taste of its own...The Blackstone has many uses, a great way to diversify cooking styles..
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I was unhappy with the reviews I read on the grease catch for the Blackstone. I ended up buying the Camp Chef griddle/grill. I have not been home yet to put it together and try it though.
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Blackstone grease trough problem..I had read Blackstone was to add a weld bead next to the drain hole generating a low spot for the oil to follow and drip directly down instead of running back. An easy fix is to place a paperclip formed into a "T" into the drain hole. This generates a low spot....
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Searing over a hot fire is one thing, high temp griddles are another. What do you need to do?
Some pellet grills have a uber hot pure fire area. My Yoder has that. I have grill grates for searing, or just the chrome grates work.
But, when cooking steaks I love my Weber kettle performer. It lets me reverse sear steaks perfectly, or anything else. I have a Vortex. Amazing addition to a Weber grill. I use my smoker for smoking, like 9 chickens at once, or 6 pork butts, or turkeys etc. Pellets can get costly for a simple steak cook etc for two people.
So, it depends if you need a griddle or a grated hot fire area.
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I have the Blackstone 36" and love it.
They did add a bead of weld by the grease drain and it works pretty good at stopping the drips. A bent paper clip would work also.
It works great for searing, bacon, eggs, hash browns etc. I like to make potato pancakes and it was nice to put the whole batch on and cook them all at one time.
I'm sure the Camp Chef would be great also, but it is a fair bit more expensive.
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I sorta' compromised by putting a stainless steel griddle on my gas grill. Look up Little Griddle.
(https://zcfrxq.ch.files.1drv.com/y4ml0MnyWcy8uVjm9XOrwJzw1HeFRPuxQsgUW9S_Tdz6h6tEAa1ZXolGr1d9xeDiU5yyi--vhNLhpxU89W3lP_n5NHDuZ5gDO_HQ13JE8Abs9eh1AWHfGurbvPo2Nv9oD0g5k6D7MRvcrqOAJlgBVtV3mOkdcaTM48DosVvlufcKcWu8tazRiYZ3V4e__WOzb9xCRwThki7i_YNNsOBrfmQMA?width=256&height=192&cropmode=none)
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I sorta' compromised by putting a stainless steel griddle on my gas grill. Look up Little Griddle.
(https://zcfrxq.ch.files.1drv.com/y4ml0MnyWcy8uVjm9XOrwJzw1HeFRPuxQsgUW9S_Tdz6h6tEAa1ZXolGr1d9xeDiU5yyi--vhNLhpxU89W3lP_n5NHDuZ5gDO_HQ13JE8Abs9eh1AWHfGurbvPo2Nv9oD0g5k6D7MRvcrqOAJlgBVtV3mOkdcaTM48DosVvlufcKcWu8tazRiYZ3V4e__WOzb9xCRwThki7i_YNNsOBrfmQMA?width=256&height=192&cropmode=none)
This is what I do too
I had a buddy weld up a custom SS one for my gassr
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I have the Blackstone 36" & love it for everything including searing. I just picked up the Camp Chef Sear Box so I'll be installing that this weekend but only because when I was shopping for pellet grills the sear box was a major reason why I decided on Camp Chef, the Blackstone is more than capable of searing. I recently did a reverse seared strip on the Camp Chef with the sear done on the Blackstone....
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Looks awesome! Great steak. I'll stick to searing on a direct flame at 800f or so, possibly more I'm sure.
I just consider searing on a direct massive flame temp, not on a flat top.
And I do it on one pellet smoker, my Yoder.
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I ordered a Blackstone 28" from Bed. Bath & Beyond using a 20% off coupon and free shipping! Looking forward to trying it out. My first cook will be a reverse sear. Smoke steaks onthe pellet grill to an IT of 120 and then sear on the griddle. :cool:
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An other Blackstone joins the group..What a super deal!!! Let us know how it works out after you get used to it..
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I sorta' compromised by putting a stainless steel griddle on my gas grill. Look up Little Griddle.
(https://zcfrxq.ch.files.1drv.com/y4ml0MnyWcy8uVjm9XOrwJzw1HeFRPuxQsgUW9S_Tdz6h6tEAa1ZXolGr1d9xeDiU5yyi--vhNLhpxU89W3lP_n5NHDuZ5gDO_HQ13JE8Abs9eh1AWHfGurbvPo2Nv9oD0g5k6D7MRvcrqOAJlgBVtV3mOkdcaTM48DosVvlufcKcWu8tazRiYZ3V4e__WOzb9xCRwThki7i_YNNsOBrfmQMA?width=256&height=192&cropmode=none)
Paul, how does the little griddle work for you for searing? I love mine for cooking breakfast, cheese steaks, etc, but for hot searing it falls short. I've tried several times to make smashburgers on it, but can't get a good crust compared to cast iron on the stove. I've got the GQ230, which is a pretty heavy duty unit, but I think the gauge of steel is just too thin for a good sear. I've measured the surface temp and it drops considerably when you put a piece of cold meat on it.
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The two variables are probably the griddle material and the gas grill. I heat the griddle up with the grill at full throttle and the lid closed. It gets so hot that I have to be cautious that I don't burn things.
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An option would to invest on the gmg pizza attachment, take the meat off and rest it while you fit the pizza attachment and get it hot with a griddle pan on it. Bonus is the grill is then ready for pizza next cook.
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The two variables are probably the griddle material and the gas grill. I heat the griddle up with the grill at full throttle and the lid closed. It gets so hot that I have to be cautious that I don't burn things.
I do the same to preheat and it gets really smoking hot. The issue I have is that when you put food on it, the temp drops too much so it doesn't sear really well. The problem I've noticed the most is with smashburgers and and is seems that as juice is expelled it causes evaporative cooling on that spot. I think it comes down to the thickness of the steel, as it's only 14ga (0.075 in) , compared with the Blackstone which is more than twice as thick at 7 gauge (0.1874 in). I don't notice any problem when cooking other foods at lower temps.
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I guess mine's a GQ230 too. I don't sear steaks or make smash burgers on it, but I think you're correct, the light metal probably gives up its heat too fast for those applications. A cast iron or mild steel mass would be more suitable.
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Got it! :cool:
The Dynamic Duo!
(https://i.imgur.com/pafjZF9.jpg)
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Nice! You're going to love it, enjoy!
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Got it! :cool:
The Dynamic Duo!
Cool deal! Season it well and start using it.
I used flax seed oil to season mine and so far it's working great.
Keep us posted. :cool: :cool:
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Got it! :cool:
The Dynamic Duo!
Cool deal! Season it well and start using it.
I used flax seed oil to season mine and so far it's working great.
Keep us posted. :cool: :cool:
I seasoned it with vegtable oil and then a pound of bacon. Then I cooked up some veggies. Good stuff!
(https://i.imgur.com/zA98msi.jpg?1)