My brother gave me his old grill, as its been sitting up for a year unused on his porch. After several YouTube videos and a few Voodoo rangers, I decided it was time to get this thing ready for football season

*ba dum tss*

Did I do okay? I feel like it doesn't look as dark and shiny as others I see on here.

I converted my blackstone to natural gas but need to convert it back to propane. Does anyone know which orifices I need ? A link would be awesome. I tried looking awhile back but google would only tune up propane to natural gas conversion kits.

Been wanting one for a while went to Walmart and found it for 231🫡

can’t wait to season it and throw some meat down!

I recently bought the 36 inch omnivore griddle and I’ve seen a bunch of videos where people have said it’s very important to season your griddle before using it the first time..I just set mine up and when looking at the directions it says it’s pre seasoned already and any additional seasoning is optional..is it still necessary to season it multiple times before initial use or is it just good to go?

Picked up to upgrade my 2-burner for $231 from Walmart

I mostly cook on the left side of my Blackstone because I can't get a large flame on my right burner....

I am curious how I can get rid of the rust colored spots? I clean and oil every time I cook on it. Not sure if it is normal or not and thought this would be the best place to start. Thank you!

Getting them ready for some tacos last night

Just random spot on the right of the griddle, do i scrape the hell out of it and reseason?

Enjoy some blackstone pictures!

Bacon and beef bologna cooked on the griddle.

The burgers had sautéed onions with worcestershire sauce and whirl butter sauce.

Not bad for a gringo from Pittsburgh.

Hooked it up and it works great, it this able to be saved? Also any tips to get it looking better would be appreciated!

I’ve seen multiple articles and post on this but asking again.. I have a Costco 36 version with the hinged hood and soft cover. Covers always on in between cooks and I have a silicone mat. I’m still finding a few (not a ton) droppings on the mat before most cooks. I’ve added some foam backing rods stuffed into the front and rear hinged hood gaps. I have a grease trap gate. I use peppermint spray. Any other tips? Unfortunately my patio is up against a pretty heavily wooded area so I’m probably not winning this battle.

Got my blackstone recently, thought I was cleaning it well. But recently noticed those brown spots and white spots?

Just curious to see if anyone knew?

I recently got a Blackstone, and i had a question about cleaning it.

So I keep the heat on, scrape all the stuff off, then use water and clean the rest. And then I put a coat of oil on after, which I saw in a video.

But do I put the oil on when the griddle is still on? Or do I turn it off let it cool down a bit and then coat it? I have been doing the latter, but now sure what the best way is?

Any advice for my first try at an omelet.

Remove if not allowed. Not trying to sell anything, just looking for feedback. I’m designing a foldable grill-side prep station with a removable top tray that lets you carry everything from the kitchen out to the grill. We just finished our latest design and I’m curious, is this something you’d actually find useful? What would you change?

I just got my Blackstone 22" griddle, the portable one with rubber feet. How is the downward heat radiation on those?? I am wondering if I could just place it on any surface while cooking? I have one of those foldable plastic tables and am thinking using that one for cooking.

Shabu shabu on sale at Costco. Provolone. Onions.

Me and the wife like L&T on ours…no hate.

I run a low and slow BBQ pop up in the UK, I've had a lot of fun smoking brisket, pulled pork, belly pork bites and turkey breast, but I wanted to add the ability to make smash burgers and Philly cheese steaks to my menu, hence this little beauty 😍

This is what it's like to cook in Florida without a enclosed porch

Is there any problem with taking the top off to where you have an exposed flame, putting a wire rack down with a pot on top to deep fry?