Sandra and I have been enjoying cooking on the Blackstone immensely over the last 12 months. I decided to put together an article on some of the tools that really help make the experience cooking on a griddle top notch.
This is most of our current arsenal of tools, Front Row: water bottle for flash cleaning a hot griddle, 3 spatulas, scraper, burger press & infrared thermometer, Rear: steaming lid and Grape Seed oil. Some tools are self explanatory but I've posted more details below:
Blackstone griddles need to be seasoned as they are bare cold rolled steel. I have detailed this process in both of my Griddle Reviews, 36" Blackstone V1.0 and 36" Blackstone V2.0. I chose Grape seed oil as it is very durable and long lasting. Next is my Infrared thermometer, this is a relatively inexpensive unit from Canadian Tire. I like these because you can hold the trigger and quickly check the entire surface for even temperature and adjust the controls as necessary.
This burger press came from Big Eric's, I always use it with a piece of Parchment paper to prevent sticking while making a Griddle staple, Smash Burgers.
On our griddle cooking wish list was stir-fry, which meant we needed covers to steam the vegetables for a faster and more even cook. We could have bought a set but we already had this extra set of brand new stainless bowls in our storage room.
I drilled a single hole in each bowl then installed a wooden drawer pull with a stainless screw and we now have a full set of steaming covers for under $10.
Our version 1.0 Blackstone did not come with a cover so I had a local sheet metal shop make up this custom lift off unit!
A quick coat of paint and it works perfect to keep the grilling surface clean and protected.
Our updated model Blackstone purchased in 2024 came with the new style hinged lid which is very convenient.
The hard cover will provide ample protection between uses in Spring/Summer/Fall but I will also use the optional soft cover during storms and winter months for an extra layer of protection.
Cheers, Mike
Copyright © 2025 Michael Smith |
