Culinary, Arts, Thread.

#69,503
#69,503
4 burner Blackstone at 38k BTU, just like TFG has. I think you shouldn't get the cover and just leave it in the rain. Helps clean the cooking surface!

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Edit: Don't think the 60k BTU 1899 Model was available when I got mine.
 
#69,516
#69,516
82_VOL_83 said:
This shows up tomorrow, I'll post a picture after installation.

View attachment 770859
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I think I'm the last one I know not to own a blackstone, I just use the largest cast iron skillet known to man. I keep coming close to buying one though, I cook almost everything in the mega lodge skillet already, and it would be easier to deal with. Also don't have a huge deck and my MHP is the crown. It's about the space. I am jelli though would be so convenient.
 
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#69,518
#69,518
Sgt_Nick_Fury said:
I think I'm the last one I know not to own a blackstone, I just use the largest cast iron skillet known to man. I keep coming close to buying one though, I cook almost everything in the mega lodge skillet already, and it would be easier to deal with. Also don't have a huge deck and my MHP is the crown. It's about the space. I am jelli though would be so convenient.
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Not as convenient as you think. Cleaning is a pain. I think the hinged lid will help.





Hatchet buried.
 
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#69,520
#69,520
Sgt_Nick_Fury said:
I think I'm the last one I know not to own a blackstone, I just use the largest cast iron skillet known to man. I keep coming close to buying one though, I cook almost everything in the mega lodge skillet already, and it would be easier to deal with. Also don't have a huge deck and my MHP is the crown. It's about the space. I am jelli though would be so convenient.
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Its always been my favorite piece of equipment in a commercial kitchen. This is my first experience with a Blackstone home unit. I cant say enough good about it.

My only negative is it uses more gas than a grill. Quite a bit more. Something I never paid attention to in the restaurants. I used it almost every night for about an hour a night for a week and burned through a tank. That included the seasoning period which was maybe 2 hours. So 8-10 hours at $20. $2.00 an hour. Approximately.
 
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#69,521
#69,521
Behr said:
Its always been my favorite piece of equipment in a commercial kitchen. This is my first experience with a Blackstone home unit. I cant say enough good about it.

My only negative is it uses more gas than a grill. Quite a bit more. Something I never paid attention to in the restaurants. I used it almost every night for about an hour a night for a week and burned through a tank. That included the seasoning period which was maybe 2 hours. So 8-10 hours at $20. $2.00 an hour. Approximately.
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Did you get the 60k unit or the 38k? I know you probably said but I don't remember.
 
#69,522
#69,522
82_VOL_83 said:
Did you get the 60k unit or the 38k? I know you probably said but I don't remember.
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Behr said:
I got the 36" 4 burner 38,000 btu Blackstone with the metal cover.

I opted for the 38,000 btu instead of the 60,000 btu because 38,000 is plenty and then some and was much less money. I had the advantage of working on commercial flat tops with 135,000 btu's plus all through my career. 135,000 wont blacken like a black iron skillet over a gas flame and blackening is the only reason I need more than 38,000 at home.

The 60,000 would probably give more even heating over a larger area, maybe the whole 36", but I will never need that at home.

Only time Ive used all 4 burners and used any of them on high is the first time I used it to season it and when I first light it.

Anyway, just thought Id share my thoughts on my new favorite toy.

This was my first experience with a Blackstone.

Compared to the top of line Vulcan commercial 60" 5 burner 135,000 btu I had at my last restaurant, I give it an A. Its perfect for home and even a little more.
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Lulz, you quoted it.
 
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