How many of you have switched over to primarily cooking outdoors on a Blackstone?

couldn't you just eat at Waffle House and get the same result

Denny's up here I guess?

I've got one, you still need to keep your original grill because steaks suck on a Blackstone.

I like it.. it is pretty limited though, after a month the charm kinda wore off.

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Yeah if I could do it over again, I'd go with this one..some stuff you just want a traditonal grill

isn't this a gang ?

Agreed, I should have spent another 200 and it would get more use.

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I believe you hired them to do your drywall.

and they still made me breakfast

I've gone the other way - I had it for a while and finally really started using it this summer and probably cookj dinner 4-5 nights a week on it.

And whoever said steaks suck - I agree. That is the one thing I use my grill for.

I charcoal cook, blackstone cook, and smoke foods all fairly equally.

blackstone steak cooking is just ok. If it got just a smidge hotter it would be perfect. the way to get a good crust on a blackstone steak is multiple flips. this allows the meat on one side to cool down while up top and then the flip to get it going again. all the while building up a crust. I typically will flip a total of 8 times while blackstoning steaks.

but steaks I'm usually burning 2 chimneys of charcoal with a grate on top of the chimneys.

We do alot of breakfast, a lot of fried rice, and a lot of burgers on the blackstone.

Same here...we have a Weber Grill, Blackstone, Smoker. Each is great for certain things. I like the Blackstone, but it is in no way a substitute for a grill.

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like steaks are one thing, but the worst thing to cook on a blackstone are brats. unless they are like precooked perfect rollers. curves brats are just the worst.

I have the same set up (Weber, Weber Gas, Smoker and Blackstone) as well. I smoked this weekend and used the blackstone for 2 lbs of bacon for breakfast (and use for leftovers during the week), and then did brick chicken basically on the BS.

Biggest game changer for me was buying a infrared thermometer to watch the heat. Burned up some stuff at first and got disappointed. Now by monitoring temps it is much easier.

That would be my worry.

THere are a lot of regular meals that are great on the Blackstone....it won't wear off. Any kind of Stir Fry....potato / skillet....philly cheesesteaks, fajitas. All of These are great on the Blackstone. If you get one, you will find uses for it.

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You're saying you just cook your steaks directly over a chimney? What's the advantage over using a grill?

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Yeah brats are fucking terrible on there for some reason, I thought they would be good because you can roll them around on bed of grill onions and get that carnalized base but yeah they suck.

My main gas grill broke a few years ago, so I bought the most expensive Blackstone as a replacement, then quickly realized steaks/brats are shit on it so had to buy a backup gas grill, now if I could do it all over again, I'd either go with the Blackstone combo above or another main expensive gas grill and then a secondary smaller Blackstone for side things like fried rice or breakfast.

your backyards must be very cluttered

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O judgment! Thou art fled to brutish beasts,
And men have lost their reason.

Suburbs win again!

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i get 800 degrees at the grate this way. i can't do that in most charcoal grills, let alone mine. it concentrates the heat and gets the meat closer to the grate.