Thanks but I was hoping one of you guys has personal expedience with one.Will this info help any?
https://www.google.com/search?q=geo...3cy12aWRlb8ABAQ&sclient=mobile-gws-video#ip=1
Thanks but I was hoping one of you guys has personal expedience with one.Will this info help any?
https://www.google.com/search?q=geo...3cy12aWRlb8ABAQ&sclient=mobile-gws-video#ip=1
I have had a 36" Blackstone about 6 months and love it. I have done a lot of various types of cooking in my life and it has become my "go to device" for most things. Biggest item I had to get used to was how hot it gets with any setting more than just a touch above the lowest the burners can be set. A $20 laser temp sensor gun from WM helps me keep it in the 300-350' range of a skillet on a stove or in an oven for most items. Having everything prepared early is essential. It cooks fast, no time to make a quick run in the house and chop a little more onion or anything else you forgot type stuff.You blackstone people are making me want to go clean and season and have another go at mine. I didn't have great luck on mine- 100% my skill deficit, I'm sure.
I have had a 36" Blackstone about 6 months and love it. I have done a lot of various types of cooking in my life and it has become my "go to device" for most things. Biggest item I had to get used to was how hot it gets with any setting more than just a touch above the lowest the burners can be set. A $20 laser temp sensor gun from WM helps me keep it in the 300-350' range of a skillet on a stove or in an oven for most items. Having everything prepared early is essential. It cooks fast, no time to make a quick run in the house and chop a little more onion or anything else you forgot type stuff.
There are hundreds of U-Tube's out there for many tips and recipes. My squirt bottle of cooking oil and my scraper to scrape hard to remove burnt on food with a light wipe with a paper towel leaving a light coat of oil afterward is all I use to clean mine. I can usually clean it up faster than the messes I make in the kitchen cooking the same foods. I use it at least 3 times a week, frequently more often.
Good luck to you "mastering" yours also.
Tks, I have done that a few times when I first started using it. Once I got the seasoning built up well, started using a little more oil, and started using the temp gun to regulate my temps, I don't have much sticking the scraper doesn't take of off easily most of the time. I had kinda forgot how tough seasoned steel can be, almost impossible to scratch it, much like a cast iron skillet.When cleaning your blackstone top If something is having trouble releasing, if the grill is still hot, squirt some water on the spot and it will release. Don’t have to scrape near as much that way.
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