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It's basically a griddle in grill form. We use the concept all the time in camping (not specifically the Blackstone model though). I am going to be buying a new grill at some point here (keep pushing it off) and I found a company that has a full surface griddle that will fit in place of the grill grates of the grill I am looking at. It's like cooking on a flattop all the time.
Hmmm. He got a good deal on it and offered it to me at the price he paid. Think I’ll take him up on it, it’s significantly different than my egg so won’t feel duplicitous to have. Firing up the egg to cook some burgers or dogs does get a bit old.
oh...absolutely...I'd jump on it. it's a bit redundant if you have a gas grill IMO, so that's why I haven't gone after one. I'd use it all the time instead of having to fire up a charcoal grill especially for burgers and stuff like that. I think they're like $300 or something in the store new.
I have a rectangle cast iron griddle I put on my gas grill. Its pretty much the only time I use my gas grill anymore. Works great for smash burgers and bacon, searing steaks.
Yea I don’t have a gas grill. Been using the egg for that, which makes tasty burgers but is also a pain. Should be good to have.
I'm getting greedy...trying to accomplish best of both worlds...getting a griddle for a pellet grill...still researching though.
They are awesome. In my opinion, burgers are way better when cooked on a griddle especially if you cook the bacon first. You'll be doing hibachi soon. Fried rice is amazing. Hash browns, eggs, etc. It's a great compliment to the egg.
Fantastic. Yea I make a good fried rice now but can definitely see this being way better/easier. Nice!
I have the four burner model. Great for all the things you'd expect it to be great for. But it is definitely the least used grill I own. I'm glad I have it, but it's more of a luxury and not something I think you'll use often.
hook us up man! I'd save millions of dollars a year if I could do this, but I always screw it up. I can't seem to get it right.
sure - my recipes are uhhhh...loosely defined but this is the long and short of it
This is how I roll as well
I make it the morning off and then cool it in the fridge. Yea left over it comes together better.This is how I roll as well
I think what I am probably missing is the 5 spice....do you cook the rice fresh or use left over? Been told left over is better but not sure?
Rather than a combo I might look to get a new gas grill and find a used 18 inch Weber Smokey mountain on Craigslist.
Agree with this approach ^ ...another option would be to get an Akorn kamado for $300 and drop $100-200 on a gas grill.
The other replies are spot on. Start with a basic Weber kettle and go from there. It can do a little bit of everything and will give you a good basic foundation.Peak said:
I suggested a Weber Smokey mountain but your right a Weber Kettle Is what he wants.
+1 on the weber smokey mountain. Great Smoker to learn on. Some cheap smokers that leak a ton will be painful to learn on. the WSM is super solid and you should have money to spare to buy a cheap gas grill if you so choose.Peak said:
No doubt! Functionality wise, what are the recommendation(s) when price is no object?
Might be a hack. I just tried to buy one and then got a fraud alert text from my bank.
This is NOT the official Weber site. I tried to buy a grill and got a fraud alert from my bank.
Great idea!
Already done. My first clue (well, SECOND after than the "too good to be true" aspect) should have been when I pulled the same grill up on Lowes and it was more than double the "regular" price shown on the fake Weber page.
Looks like there is one more to do. Not playing board cop...just want to make sure no one else goes down the rabbit hole you did.
Been doing the same and looking over a ton of new toys. Have my Weber gass grill that i love for many things.Just ordered myself a new WSM and accessories for father's day. I've been hemming and hawing for 2 years, finally decided to pull the trigger.
Just heat and meat. Simple. These grillin pros like to make it seem a lot harder than it is.
I've got a pork loin roast sitting in my freezer right now. Any reason I couldn't do something like this with that roast on my CC?
Not sure what CC is but as long as you can keep the temp between 250-300 you should be fine.
Been meaning to do this again soon. Facebook memories have pulled up some pictures where I had done that a few times in the past and I always forget about.
Did my first smoke on Sunday, two racks of baby backs. Approximately 2-2-1, sauced one rack the last half hour. Process went well, no issues, and the ribs turned out very well. Maybe try some chicken or a pork shoulder this weekend. Eventually REALLY looking forward to trying a brisket.Just ordered myself a new WSM and accessories for father's day. I've been hemming and hawing for 2 years, finally decided to pull the trigger.
Ended up Pulling them off at 140 degrees and put them straight into the fridge (Wife is in the food service business, so I went by what her and her chef told me to do). Let the cool completely then sliced them up and froze. I thawed out a package last weekend and threw them on the grill. I put a little apple Crown Royal mixed with BBQ sauce on them and they turned out well. They were just a little dry, but a pork loin chop and be very difficult to keep moist. I will definitely do it again, but will probably pull them off a little earlier to see if it makes a difference in the moisture.
