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[MustangBob]

Looks great!  What's the difference between hibachi and teppanyaki?

Well, I had been debating one of these for a while, then when I saw this last week my thinking went into hi gear.     Since the sale ends today, I bit the bullet and picked one up yesterday.     Used it last night to cook a full hibachi meal with fried rice, chicken, steak, shrimp and veggies.    It turned out fantastic, and I am very impressed with this griddle, pretty nice unit for $200.     
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[Osborn Cox]

Looks great!  What's the difference between hibachi and teppanyaki?

Well, I had been debating one of these for a while, then when I saw this last week my thinking went into hi gear.     Since the sale ends today, I bit the bullet and picked one up yesterday.     Used it last night to cook a full hibachi meal with fried rice, chicken, steak, shrimp and veggies.    It turned out fantastic, and I am very impressed with this griddle, pretty nice unit for $200.     
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I believe that I used the incorrect terminology in my original post, I’m pretty sure what I made is Teppanyaki and that Hibachi is actually more similar to what we consider grilling on grates over an open flame.

[Trooper]

You can call it what ever you want to.
I call it gooooood!

[Bentley]

You would make satay, or kofta or kabobs on a Hibachi right? 

[Osborn Cox]

Smashburgers turned out OK for a first try, didn’t get quite the crust on them that I would have liked, next time I’ll use Hi temp setting, used Med-Hi this time.   I think I still prefer a thicker medium rare, flame broiled burger, but it’s nice to have options.  Hashbrowns turned out pretty good, room for improvement.

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[Ralphie]

I love that you are all in on your new toy. The food pics look great.

You are correct. You need a lot of heat to get the browning that makes the smashburger delicious. And don’t forget the salt and pepper. It helps with the crust.
I’ve come to prefer two well-browned smashed cheeseburgers stacked on each other. It’s usually juicy goodness with all the browning flavor in there.

How and where do you store the griddle?  Is there a cover?  Inside/outside?

[Osborn Cox]

I love that you are all in on your new toy. The food pics look great.

You are correct. You need a lot of heat to get the browning that makes the smashburger delicious. And don’t forget the salt and pepper. It helps with the crust.
I’ve come to prefer two well-browned smashed cheeseburgers stacked on each other. It’s usually juicy goodness with all the browning flavor in there.

How and where do you store the griddle?  Is there a cover?  Inside/outside?

I leave the griddle sitting on my deck right where I use it. Blackstone makes a cover for it but it seemed kind of thin and not very durable, plus I am not using the right side shelf to save space so the cover wouldn’t fit right.    I was considering having one made, but then found this stainless steel lid that looked really nice, so I’m waiting for that to arrive, until then a piece of plywood is laying across the top.
https://www.etsy.com/listing/604370082/blackstone-griddle-cover-lid-36?ref=shop_home_active_4&frs=1

[Bar-B-Lew]

Now you have me thinking of ordering one of the stainless steel lids for my Camp Chef griddle when I get it assembled.

[Osborn Cox]

Now you have me thinking of ordering one of the stainless steel lids for my Camp Chef griddle when I get it assembled.

Yeah reviews and photos look great, and I forgot to mention that in researching the Blackstone cover I read several complaints that the cover still let water through on to the griddle surface, no bueno.   This stainless one should do the trick plus it will just complete the look.   An added benefit may be that it could help reduce some of the spatter on to my siding when the cover is hanging off the back of the griddle.   Too late for my current siding, but I’m planning on replacing it and would rather not mess up the new stuff too bad.

[Hank D Thoreau]

I have wanted one of these to cook Mongolian BBQ. Not sure where I would put it since my wife took a bunch of the BBQ space for a raised bed garden.

So far we are getting $500 tomatoes when you amortize the cost.

[Trooper]

My comments from a previous topic -

I don't own a large grill for frying. I prefer the patio for cooking.
So that peeks at the issue. If I had one on the patio, wouldn't I be splashing the sizzling grease on to the patio surface?

Maybe I'n a little goofey on this, but the promotional photos show a grill chocked full of food (good) but I'm thinkin the mess wouldn't be worth it.


So is that an issue? Any splashing, Oz?

[Osborn Cox]

My comments from a previous topic -

I don't own a large grill for frying. I prefer the patio for cooking.
So that peeks at the issue. If I had one on the patio, wouldn't I be splashing the sizzling grease on to the patio surface?

Maybe I'n a little goofey on this, but the promotional photos show a grill chocked full of food (good) but I'm thinkin the mess wouldn't be worth it.


So is that an issue? Any splashing, Oz?

I haven’t noticed any grease spatter on the deck surface, but I have definitely had some food spillage especially when doing the fried rice, etc that requires a lot of mixing, but that’s carelessness on my part. Most of the spatter on the siding has been there for years from when my Weber kettle sat in that spot, but the griddle has added to it some. 

[Bentley]

Were the hash browns for the burgers?

[Bar-B-Lew]

Were the hash browns for the burgers?

What do you think it is Primanti Brothers?

[Osborn Cox]

Were the hash browns for the burgers?

What do you think it is Primanti Brothers?

I only ate there once years ago when my brother briefly lived in Pittsburgh, but man they make a good sandwich.    I wish I would have thought to put some hashbrowns on the burger, foolishly I served them on the side.