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The Water Cooler
General Discussion
Any Blackstone Griddle fans???
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<blockquote data-quote="dennishoddy" data-source="post: 3585588" data-attributes="member: 5412"><p>We have the 2 burner with lid we take in our RV.</p><p>This summer I’m not going to take anything but this to cook on. Normally there is a propane BBQ grill that goes with us.</p><p>The BG has to be one of the most versatile cooking appliances since the campfire was invented.</p><p>[ATTACH=full]208072[/ATTACH]</p><p></p><p>We cook everything on it from blackened redfish, steaks, fajitas, carnitas, and the list goes on.</p><p>Just smoked a 4 lb pork butt with a great bark and smoke ring on it today in the rain!</p><p>Butt goes on the grate, left side. I have several grates so what is getting cooked is elevated from direct contact with the griddle surface. No heat on the left burner.</p><p>Right side burner is turned on low with a 6” smoke tube on the right filled with wood pellets for smoke. Temps inside will run from 230-250 degrees depending on outside ambient temps. Good smoking temps.</p><p></p><p>[ATTACH=full]208073[/ATTACH]</p><p></p><p>Pro tip! See those stainless rolled items along the side and back?</p><p>Those are wind guards. Trust me, in Oklahoma you will require them to maintain even heat under the griddle.</p><p>Available at the dollar store. They are scrapers and fit right over the edges. Come off easily for cleaning. Mine are funky now from an all day cook. The smoke tube is stored outside after cooking on some S hooks. The oyster shell is the spoon holder. </p><p></p><p>[ATTACH=full]208074[/ATTACH]</p><p>[ATTACH=full]208075[/ATTACH]</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3585588, member: 5412"] We have the 2 burner with lid we take in our RV. This summer I’m not going to take anything but this to cook on. Normally there is a propane BBQ grill that goes with us. The BG has to be one of the most versatile cooking appliances since the campfire was invented. [ATTACH=full]208072[/ATTACH] We cook everything on it from blackened redfish, steaks, fajitas, carnitas, and the list goes on. Just smoked a 4 lb pork butt with a great bark and smoke ring on it today in the rain! Butt goes on the grate, left side. I have several grates so what is getting cooked is elevated from direct contact with the griddle surface. No heat on the left burner. Right side burner is turned on low with a 6” smoke tube on the right filled with wood pellets for smoke. Temps inside will run from 230-250 degrees depending on outside ambient temps. Good smoking temps. [ATTACH=full]208073[/ATTACH] Pro tip! See those stainless rolled items along the side and back? Those are wind guards. Trust me, in Oklahoma you will require them to maintain even heat under the griddle. Available at the dollar store. They are scrapers and fit right over the edges. Come off easily for cleaning. Mine are funky now from an all day cook. The smoke tube is stored outside after cooking on some S hooks. The oyster shell is the spoon holder. [ATTACH=full]208074[/ATTACH] [ATTACH=full]208075[/ATTACH] [/QUOTE]
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Any Blackstone Griddle fans???
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