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The Water Cooler
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<blockquote data-quote="p238shooter" data-source="post: 3882278" data-attributes="member: 24583"><p>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.</p><p></p><p>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.</p><p></p><p>Good luck to you "mastering" yours also.</p></blockquote><p></p>
[QUOTE="p238shooter, post: 3882278, member: 24583"] 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. [/QUOTE]
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