When I first got my Blackstone the hot spots troubled me. As I’ve used it I’ve found I know where the hot spots are and I use it to my advantage. Eggs in the front and sides, bacon in the middle. Burgers in the center, buns on the outside.
Yep I can do burgers in the middle and toast the buns in the cooler areas. It’s actually a benefit. Just need to map the griddle and keep an IR temp gun handy.
You did a great job with this video. My Blackstone is all I have ever cooked on, so I love it. My wife bought it for me for our anniversary/ my birthday - July 2 and 3 - She said herself that it was the best money we ever spent. I'm 63 years old and am retired. I cook on it constantly. You name it I've tried it... fish, seafood, hotdogs, burgers, fried rice, lo mien, steak, ham, chicken sausage, bacon, veggies... Anything you can cook on a stove you can cook on a griddle.... it is basically a giant skillet.
Re: warping, it's really just physics. You heat up metal, it's going to warp a little bit when it cools down, no matter how slowly especially on a piece so large. You can do little things to mitigate it, but it's just part of the gig! Great video!
Someone shared this with me sir and I must say I have never seen a video of anything that was so thorough. Your in depth commentary and analysis was very, very good. You pretty much left no questions that I could think of. Very well done. (I subscribed. 😊)👍
Heat disbursement on a Blackstone is awesome. The hot spot is very similar to a griddle at a Japanese Steakhouse. It allows you to move around the food you want to speed up or slow down. Especially if people want their meats at different temperatures.
Two things to note on the PB Ultimate. First, if you push that silver wire bale at the top of the tank all the way down on the rim it will act like a spring clamp........no more dropped tanks. Second, the 4 burner Ultimate (maybe a more equal comparison to the other two) griddle top is 18 x 36, your comments on the left most burner would still apply to it as it is the same configuration. The area near the drain is nice for melting butter in a pan without burning it when needed.
Bob can you message me about the tank thing....I have tried multiple things and I have found a solution.. Heck even after filming that day I moved them again and it fell again
It might just be the type of propane tank being used. I have no issue with my PB as that top bale goes all the way down to make it very secure. Also, based on a video that came out earlier in the week where the PB brass stated that metal utensils were ok to use, well I did for the first time yesterday. I think as long as you’re careful, as described in this video, it will be fine. One other note: I did find a great loge skillet brush (non-metal) that worked like a champ in the clean up process.
I thought it was a bad design too and figured it out after a minute, it def will hold the tank. It's almost like the middle piece clips on to the tank. What's your email flat top king? I'll email you a pic.
on the pitboss…that upper propane arm actually pushes down onto the lip of ur tank and your tank will not move when you move the griddle…it takes alittle force to get both sides in but works great
I had another person reach out and say that..i tried it like that and video it and still the thing fell. I will work on it more. Thanks for helping out
Well done, sir. Quick to your points. Balanced, very objective, appreciate the clarity offered by your assistant. I have a 22" Blackstone - I'm keeping it but upgrading to a larger size but a different brand simply because of my research and certain features I want or don't want on a larger size. thank you.
Thank you for the good work and the information you bring to me I'm a griller and a smoker guy I have a small gridde that I used to put inside the grill but I already got me a sidekick and by all means the best theme in your show is the screensaver on the TV behind you God bless America thank you,💯‼️✅
Great comparison. I like that your not pushing one over the other just because you have some financial interest in one or the other. Keep up the good work.
I just try to look in the mirror and ask what would you guys like to see. How would I like it to be done...In todays world its so hard to be honest because of blow back.....
There truly are pros and cons to each of these, and so much comes down to personal preferences. This video pointed out things I wouldn't have even known to consider. Lessons learned for my next purchase👍😊
Thank you so much for all the info and your opinions. I agree with you that it's up to the person who uses whatever griddle. There's no wrong choice. My preference is my Blackstone griddle, 4 burner. And if I'm not gonna use it alot, I can always pick up the griddle plate itself ,and store in garage to limit rust/mold building up. Thanks again for all of the information, it helps!
I just bought the Pit Boss due to the ease of cleaning and maintenance. I know myself and I won't be cooking on it all the time and I won't take the time to keep it maintained. I'm also building an outdoor kitchen this summer and I know it will easily install into my design. Thanks for the videos and keep em coming!
Yeah I am thinking about doing the same thing. I have a Big Joe and I want to add a griddle to the team. I wish there were more kitchen design samples available online. Any ideas on where I can visit for ideas?
Love watching your videos. I'm not big in cooking but my oldest son is. Last year bought him a CC for bday. He loves it and the great thing for me I get invited over to eat. That's what I'm talking about. Have a blessed day
To use your phrase, you nailed it “personal preference “! I almost didn’t watch it because it was 30 minutes, but you were concise and to the point! TRITE: Only come away (I was hoping for) all the way through is do they all cool down the same. My Bstone is under my walkout deck. So I need to get it clean, eat while the food is hot and get it covered. Yup, Bstone has a cover but…..the deck above me let’s water thru, so I bought a cover. Can’t put the cover on, so I timed it, from turn off to cool enough to cover is 7 minutes. I can hear ya man, always one in every bunch that picks fly …….. out of the pepper. Keep um comin sailor!
I have the blackstone 28” for camping. I absolutely love it. The 2 negatives I can share is that if it’s tilted towards the grease trap on uneven surfaces, I’ve lost many eggs in the grease trap when I pour them on the grill. The second negative is the ignition system. Mine never worked from day one so I just use a bbq lighter. Great video.
I’ve had the Blackstone for 7 months. I have the built on hood but I don’t have the air fryers. I don’t understand why someone wants to airfry anything. My cons on the Blackstone is the sweet spot you mentioned. I cook on low to medium low. So my sweet spot is even smaller. But i’m retired and not in any hurry. Another is the little canal indention they put in the middle of the top so the grease will flow. I don’t need that. I push my grease with no problem. There is a lot of heat coming out the sides. I have to be careful not to put things on my side shelves so that they melt or get too hot to handle. My cons are small. I can live with it. Nothing is perfect, so I deal with it. I love my Blackstone. With the hood and a few utensils I bought, I have around $650 in it. I use it 3 to 4 times a week. I cook on low to med.-low so maybe I won’t have a warping problem. Burgers are better every time I use it. Philly cheesesteaks with thin sliced ribeye is a treat. They are around $15.00 a sandwich but they are the best cheesesteak I’ve had in my life. And i’m 64, I’ve had a few. Lol. My suggestion is, go buy a Blackstone. No air fryer needed. That’s just a gadget. Believe me that big flattop will keep you busy. You don’t want any distractions down below.
I have the Camp Chef. I took a high pressure high temperature hydraulic hose and affixed it to the grease nipple and run it down to a small bucket where I have tin foil bucket inside of the bucket. The bucket I use has a screw on lid and I cut some slits to accommodate the diameter of the hose. This has worked great. With this set-up, I keep the shelf down on occasion and since I don't move my griddle hardly at all it works well for me.
@@TheFlatTopKing The high pressure aspect is because those hydraulic hoses are super strong and had a lot of metal of some sort inside and that protects the hose from the temperature of the grease. I'll take some photos and if there is an email address I can use then it can come directly to you. Or I could text to a cell phone number. I follow your FB page so I'll try that first and then check here to see if you've received them.
I went with Camp Chef four burner about three years ago and love it. I have mine under a palapa so moving it isn’t a big issue. I have had no issues with it. I did buy a stainless hard top just to help keep the top clean between uses and it hangs off the back and works great as a wind block and grease splatter.
I did fried rice on my 36" Blackstone last night and it was the first time I cranked everything up on high. Everything turned out great and this was one of the main reasons for buying the flat top. No warpage. The one thing I always do is preheat all 4 burners on the same setting and then I will turn single burners off or up or down. I have a Pit Boss pellet smoker and what Bob and the others are talking about with the tank holder is that you need to turn the tank so the rolled handle is in the back, then the u-shaped wire goes on the inside and just keep pushing it down.
I can only give fair warning....it might not have warped this time or never but cooking on high can get you there fast...only trying to be honest.. Thanks the the tank. I still have problems out of it. Maybe its just my tank or equipment
I have two blackstones, a 36 inch and a 22 inch. The 22 inch warped on me early on from using cold food. After a couple more uses it evened itself back to normal. I haven't every had any issues on the 36 inch. They are all good it really comes down to personal preference.
Thanks for sharing all that information about the three different flat top grills. Quite interesting without the complaining about each of the faults , it's a work with it situation that is doable as you pointed out. Great job. Fred.
WOW ! what an amazing education on what I wanted to know about what I was shopping for thanks SOO much for putting together a most excellent video on flat grills Joe ..
Excellent channel just subscribed. For me camp chef…. Even heat ,grease trap//Individual ignite-If I’m just cooking one or two hotdogs or a couple of burgers I do not need to heat the whole surface. I find your delivery and the tone of your voice very listenable same with your gal friend.I like how she interjects and keeps you smart😊🍔
I very much appreciate your style and terminology. I am a gas or charcoal griller and am just considering a griddle. I will watch more of your videos to help me decide. Keep up the EXCELLENT work.
This was a fantastic video! I'm just now researching the griddles for a gift for my husband, of course with his insight as well, but I take time to do more of the research usually. Now that the Traeger griddle is out as well as the Weber griddle...I'll have to go back and view or find a video review of that to compare all the things addressed in this video. Thank you so much!
I picked up the Camp Chef and love griddle cooking. However I find that the "Low" setting is still way too hot. I also never set it above low and my griddle warped (unfortunately away from the grease trap). I did call them and their customer service is amazing. They sent me out a new top but I haven't put it on yet. I am trying to max out all my mistakes on the warped top first.
Yeah thats why I have preached from day one that low is hot enough....to many people think its a Ferrari and step on the petal wide open...if you preheat long enough it will get to hot...They all do...All 3 of mine do. That is also why I get so frustrated when I get hammered for saying what temp I cook on...its so unreliable and inconsistent with a ton of variables...
@@TheFlatTopKing I'm a 64 yo widower living alone so don't need a cook surface larger than 22" so went with the Blackstone of that size. Comes with lid (feels thin and chintzy but does what it's needed to), and has foldable legs. I followed the instructions to season it and it says to turn both burners to high. I did that. I even bought Blackstone branded seasoning fat (duck fat?). It warped toward the center. It's not a 'huge' deal?...but cooking with butter or oils on the higher sides drowns what's in the low center, and leaves the food on the edges high and dry.
The three notches in front of the high setting can be used to achieve a lower temperature. The one closest to off will give you the lowest flame. Be mindful though if there is a decent wind it will blow the burner out.
To clean the grease trap on the front of the Camp Chef, cut a lemon in half and use juicy side down, and rub it back and forth to clean that area while griddle still hot. it will clean and make the are very nice. Has worked in my restaurant and find it the only way to keep it like new.
OUTSTANDING Brother! ! ! What a great unbiased truth telling ! I really enjoyed this. As a maker I now see more than ever what ... I ...... want in a flat top griddle to put by my Pizza oven-smoker . I'll send you some pics when I do this.
Great video and fair honest opinion of all 3 grills. This video helped me make my decision on a grill. I bought the Pit Boss Ultimate 3 burner a few days ago. Already had several cooks that were awesome and even better with the easy clean-up. In my grill search I asked a couple of buddies about their Blackstones. Both highly recommended the BS product. I know that one friend is "always fussing" with his BS and in some ways I think, likes to tinker with the seasoning, etc. Personally, I have cast iron pans and a kettle and enjoy cooking on them. I thought whatever grill I get is going to sit outside on a semi-sheltered deck for 9 months of a year. I went ahead and bought the Pit Boss because of the ceramic coating. I have good quality silicone grill tools. It really is super easy to clean. I'll probably cook 2-3 times a week so I should be OK. Of course, time will tell. I was also impressed with the build quality of the PB, but can't compare to Camp Chef or BS as I'm not familiar with the products. I'm sure they are good build too. Thanks, Pappy
Thank you for the review. I think I am leaning Pit Boss. Main reasons: I will use sparingly and will build it into an outdoor kitchen. The grease trap won’t be sticking out on the left (CC) or stuck behind and impossible to clean (BS). I also have a pit boss smoker and use it all the time and I absolutely love it.
I have a Blackstone and I hate the grease trap. I’ve lost food in the thing. I’ve knocked it off moving it to the wall and it’s hard to get all the drippings to go in it. Your videos are spot on. I’m headed to the fb group you mentioned. Thanks again.
After watching your video I came to the conclusion of going with a Blackstone. Mostly because of longevity of the griddle top has been proven versus Pit Boss. Look forward to more cooks!
Such a great video! I had not even considered buying a griddle but now I'm convinced I can't really live a full life without one. Great explanations and rationale for all the pros/cons. More research needed on my end but you gave me an awesome headstart.
We are a family of 10 and LOVE our griddle!! We have a stainless 36" Blackstone without the air fryer and we take it camping with us regularly... Besides the top being a bit heavy, the whole thing folds up nicely and sits between the toolbox and the 5th wheel hitch. Thanks for the video!
That is awesome...big family..I guess you find the 36in adequate to accommodate that size of family...if so I can relay that information to people asking
This video is amazing. I’m looking to purchase my first griddle and this was very helpful. I don’t grill a ton and I didn’t realize the pros of the ceramic. It never occurred to me that I might have rust issues if I don’t grill for a month or two. However, I might grill more often if I had one. Always done charcoal and nothing else.
@@TheFlatTopKing ended up with 36” rolled steel. I’ve cooked burgers and chicken thighs. So far, so good. After using it, I will definitely be cooking more for the family.
@@TheFlatTopKing love this idea. I currently have a very small cuisinart 360. It is a wonderful flat top. I wanted an EVO. This was my alternative. Before that I put a little griddle on my grill and made amazing hibachi, smash burgers, etc. I’m totally ready to have options. I’m 51 years old. I’ve earned options 😂❤️
I have the Camp Chef, I removed the side "Handles" and mounted Harbor Freight long magnets on each side Coverted it to Natural Gas, and the biggest and most worthy change, I installed caster wheels in place of the leveling legs which required me to change the large wheels to a 7" wheel. I can move it around, not as easy as the Blackstone but way better. If I had it do over agin, I would of purchased the Blackstone simply due to the wheels and ease of converting to NG, and back again.
Great MODS...i have tried several caster wheels but couldn’t ever get the griddle level I was always way off....I said forget it...I agree with you for some including me I want the wheels...
Great review!!! Thank you for all of your unbiased opinions, they were all very informative and honest. You and your wife make an awesome team! Definitely subscribing and looking forward to seeing more of your videos and recipes!!
Very thorough comparison, Neal. I think about griddles as I do about cell phones. In this day and age, there is no reason to have one with any deficiencies. Take the best features of all and combine them into one that covers it all. Yes, there are patents and such, but they are always overcome. Of course, as time goes by, new thoughts and ideas will arise. But, there is simply no excuse to have either product lacking in features. Give me a minute, I need to put my soapbox away.
Another outstanding comparison video. You can always count on the King to be totally unbiased. I have the Blackstone 36 airfryer combo and love it. The huge air fryer baskets hold a lot of food and heat very evenly. Thanks for taking the time to go deep into these griddles.
Can't wait to see your next griddle comparison video with the new Traeger Flatrock...looks like they let the others do a bunch of their R&D for them and improved on a lot of the weaknesses.
The propane bottle cover is good when using in colder weather. As the gas is released the side of the bottle will frost up and get cold. The cover would keep the frost to a minimum and actually help with efficiency of propane delivery. In winter, I have seen bottles freeze up and stop working.
I’ve had my Blackstone for 6-7 years. I’ve used cast iron skillets in the house so seasoning this flat top wouldn’t be a biggy. Well it was but I got it figured out. My Blackstone is 36” with grease drain in the front trough. I hate it because of the dripping down the front onto the legs. Makes a mess especially when I cook 4 pounds of bacon at a time. I still love cooking on it. Thanks
I am in the market but there was nothing that stood out as "I have to have that" or "no way I want that". Good video covered a lot of areas for me to think some more on. I got one of those spatulas, it is nice.
I have the original Blackstone 36" griddle that has the same grease trap as your Camp Chef. The biggest complaint was that the grease did not go into the trap as the trap was not placed properly and grease went onto the floor. Blackstone did not correct it and then went to the rear facing traps. Another difference at the time was the Blackstone has 15,000 BTUs per burner and Camp Chef was 12,000. However, the build quality on the Camp Chef was better but more expensive.
CRS is not the most stable metal to work with, it is a relatively soft steel and will warp and twist when it gets hot. That being said even if it was made of tool steel, 4140, or stainless it would still be prone to warping due to how thin and large the surface is. Pretty much the only eaybsround it is, make it thicker or add strengthening bevels on the back side
Great video I just bought the 28" Blackstone with the 3 bars under the platform to help with warping. I do wish it had the drain in the front as well. I haven't even used it yet just got it. thanks for the great info!
Grease traps: If you are at an outing in a serving line I like the CampChef because you are pulling the grease to you where with the Blackstone the grease trap is right where you are serving the food off the griddle and I have see where someone came up to get food and knock the grease pan off on to their shoes. The other thing I love about the CampChef is it is setup to used as a grill.
KUDOS to you for disclosing, upfront, that you received the Pit Boss for free. Very few of your content creator peers do that. Its shameful when folks don't disclose such. At the end you spoke to the question of which one would you buy. You said you couldn't answer that, but it would appear you did because although you didn't mention if you purchased the other two with your own money, I will assume you did.... hence your preference. Anyway, you did one of the best reviews I have seen in a while. Thanks. And thanks again for respecting your viewers with the upfront disclosure.
I really appreciate that comment..Few things first....Would I spend my own money on a Pit Boss Ultimate Griddle Absolutely...I bought my camp chef first and never thought I would use it in videos....Hence the brand and name change...YOu can tell by early videos. After doing some we realized our views were coming from FTG videos and made the switch... I had always planned on multiple griddles after the feedback I had received because some many people had different ones... I was literally seconds away to buying a Blackstone and Pit Boss contacted me....After about a month out of respect I thin bought the Blackstone... I also plan on later this year buying another one....LOCO...I feel like its extremely important to be versatile so I can relate to problems both good and bad
I have been waiting for this video and I'm glad to see you got it published. Like your honest pros/cons for each griddle and also like how you didn't give your pick but are rather leaving that to the watcher of your video. I would have a stationary griddle and it would be on my back deck exposed to the elements. If I had to pick, I would get a Camp Chef with an aftermarket cover. Thanks for the honest reviews and now looking forward to mouth watering food creations. Having worked in WY at a restaurant, I look forward to the day you cook up rocky mountain oysters for your followers. Thanks FTK!
My first video watching you both do this comparison. I don't own a flat top. Not too often I will subscribe to a channel immediately. This is something I've thought about buying for myself and I want to see more. This is an excellent video I appreciate what you both showed in the comparisons. Can't wait to see more...
Hello. I just got Blackstone and subscribe to your channel and love them both. I look forward to watching all of your videos. I’m a Navy veteran also so I love when you reference the Navy. I speak that language too.
I like your review of all three, but the Blackstone even though it's 36 inches the legs fold neatly under, and the entire base is light and can be easily transported, only thing heavy is the griddle itself and can be removed, thanks for the video enjoyed it.
I have owned the Blackstone 36 inch for several years. I got. mine before they made the grease trap in the back. Personally, I don't want the grease trap in the back because food also can fall off the griddle into the trap. I like the Blackstone I have and very pleased with its perfornance.
Neal, I love you man ! You are such a humble dude and so knowledgeable about these griddles. I need to get those white spatulas, but I cannot find them anywhere on Amazon or anyplace else for that matter. Cheers Bro from the Chi !
ahhaha I will take all the support I can get...I literally just posted an updated version about this and new griddles this year. Blackstone, Weber, and Traeger
very informing video, I got the camp chef versatop single burner because it's small enough for fixing meals for 2 people and it's like 24 lbs for traveling with, it's my first griddle. I like the grease thing in the front. I've learned a great deal from your video
My camp chef side shelves are different. They have a cut out similar to the blackstone but with grooves. Kind of how yours has that initial gap, but it is extended.
@@TheFlatTopKing not too bad as what it seems like you guys experience. I will pay closer attention next time I use it. Maybe I will point the thermometer at it :)
love my camp chef did tons of research before purchase the heat defuser and wind deflector is what sold me mine stays put so no worries on moving it great video
Great video presentation and information my friend, I have the 36” Black Stone very much love it but still learning how to use it. Very helpful info and thanks for sharing another great video!👌🏽
I have a Camp Chef 6 burner and I love it! After market metal cover and I converted it to natural gas! I can run all six on low and range from 275-325 depending on the area. Medium it runs about 350-400 and medium high 375-450 I’ve never had a need to go any higher but if you leave the end two burners off it will range from 225-275 on the off area so it’s good for keeping things warm and still having a large area to cook. I use it almost every day and I scrape the food debris on my spatula to the grease tray and only slide the oils through the grease hole so it’s not a problem. I always start on low so never really a worry of warping. I think the CC is really a iron horse and I prefer the grease to the front because I keep it near a wall so the back would be hard to deal with. I agree they all have pros and cons so any one is still better than none of them. Thanks for all your awesome videos and keep them coming!
I am really interested in the temps you mentioned....i Have all three griddles and I am no where near those temps...all three are over 400 on low.. Do you think its because of the natural gas conversion....
Well done Brotha, super informative video. I do like that you pointed out that the Pit Boss is portable, and easy to clean. Like i said before, it would be more user friendly for my wife to use. Id have to buy all wooden or silicone utensils cuz she absolutely wrecks our nonstick pans inside the house 🤣🤦🏻♂️! Frequently buying new ones. But anywho,My personal preference would be the Camp Chef for durability as well as the grease management to the front. With the more even heat distribution also, thats a strong swaying point in my opinion. Thank you guys for this episode, been waiting eagerly for this part 2. Cheers Y’all, cant wait for the next cook to see what Masterfully wicked creations you come up with Neal 👊🏼😎🤙🏼
I just made seafood Alfredo right on the pit boss griddle surface and was amazing...really they are all great but like you pointed out each person has the ability to decide what they like and dont like...Thanks for the support Mike
@@TheFlatTopKing Now thats an interesting cook idea. Id love to see that one or something similar. Really appreciate the advice, and love watching you guys absolutely rock these cooks. Until the next episode, cheers guys 👊🏼😎🤙🏼
The Blackstone is portable as well. My Blackstone allows you to fold the legs under the unit. They even have a carrying case for the griddle top. This video used the Blackstone with the air fryers. I suggest just getting the plain griddle to aid in portability.
Grease Trap in the front pro: less arm hair burned off when extending arm over the entire hot griddle surface. If it’s in the front, a glove hand can mitigate the potential harm from heat when cleaning a hot griddle (like in your hibachi rice example). Every restaurant kitchen I’ve seen places their griddle grease trap in the front for this reason (and for ease of use).
Hey I completely agree...its amazing how many people tell me how bad I am because I I like the grease trap in the front....I just smh and think commercially thats all we have
Based on what I know about metal working, the warpage happens because of thin metal and so much surface area without adequate bracing. All of the brands make a big surface area with only bracing on structure on 4 corners.
Love, love, love all your videos. You are truly the KING of all griddle contents on RUclips. Thank you for all your hard work. I would like to seek your advice on the Pit Boss Deluxe griddle. It comes with either a hood or two side shelves that fold over to become the lids. What do you think are the pros and cons about both models? Want to buy a Pit Boss but don't know what style of lids is better. How important is it to have a hood vs just fold over shelves as lids? Would appreciate your expert advice! Thank you.
@@TheFlatTopKing I saw that review also, we'll done as well. I mostly am torn between the hooded lid versus the shelf that folds in to create a lid. I know the hooded lid would allow me to melt, cheese and all. But I'd like the fold in lid for space saving reason. How important is it to have the hooded lid for windshield and cheese melting in your opinion?
Here's something to consider on turning the burners on high and also griddle warping. You are much less likely to get warping while on high if you have food on the griddle. When you first place cold food onto a griddle that's ripping hot the temperature difference is such that it will likely be warping the steel. It's simple physics. So instead get the griddle up to cooking temperature, then add the food and if you wish then turn the temperature up to help offset the cooling effects of the cool ingredients you just added. Also just like a cast iron skillet don't overload the griddle at one time with cold food. Steel doesn't like quick temperature exstreams. Choreographe the additions and subtraction of foods onto and off the griddle. This will not only lesson the chances of warping the griddle but also help in the cook. All this talking of warping has got me thinking of the Rocky Horror Picture Show " Let's do the time warp again " Sorry, couldn't help myself. Everyone have a great day 🌤 😀.
Not disagreeing with anything you said but that screaming hot temp is how you get great searing and carmelization. Companies should use thicker plate or stiffeners on the back to prevent warping then. Im actually a tig welder and fabricator for 30 years. Im leaning toward the Blackstone, it I buy one I wll see if I can add stiffeners to the back myself.
@@ModernDecay70 here's the thing, and I believe especially so with Blackstone. You don't need to crank up the burners. They actually have a higher output then they need.
I have the same model CC and followed the instructions to the letter about first starting it up but the second time I used it the top made a loud pop and warped...I called CC and sent them pictures they sent me a new top without any hassles. We love the CC griddle and it's operated great for the two years we've owned it.
Great review, I initially wanted a Camp Chef but wasn’t available so I got the 3 burner Blackstone which is more equivalent to the others in size. After a year I’m very happy with my Blackstone as I’m sure would have been with the CC. I like the plate underneath as opposed to angle iron. Also I don’t mind pushing grease to rear however as you showed here I like the ability to be able to scrape off cleaning tool in grease tray which you can’t do with the Blackstone. So exactly as this video say’s. The pros and cons are mostly preference as opposed to defects. However not a fan of ceramic. I love the steel.
My wife bought me a 36" Blackstone over the weekend. 1st cook, I was already wishing the grease tray was up front like the Camp Chef. I have to pull the griddle away from the wall to get the grease box, and there's no tray there to hold my spatula. Can't complain too much though it works like a champ! Also did the natural gas conversion so no tank swapping.
ahahhahaha...tough one for sure...I just sold my Camp Chef and it was extremely hard but it came down to ... you guessed it, pros and cons.. My Blackstone has 4 caster wheels and a domed hood. I built my deck bigger a year ago and now its over run with cooking things...that wasn't the idea...so I had to go and it came down to the small things
I have the 36” Blackstone with the air fryers and warming drawer. I love the griddle Surface and the even temp it produces especially when doing steaks. The air fryer comes in hand sometimes but not sure if I would buy it again. This set up was very expensive. My point is that I love this griddle. It preforms like it says. Good job Blackstone.
Greetings again from Toronto. Great video, thank you. I am a happy Blackstone owner at home, with the 17 inch one at our trailer as well. One issue that deserves a mention is wind. I do have the wind guards on my Blackstone’s which does help, it is a pain at times though. How does the Pit Boss fare wind wise? I do love the portability factor with thoughts to an upgrade at the trailer. Thanks again to you and your wife for flint these.
We wanted to mention wind but I honestly couldn’t say anything because by deck protects a lot of it. I just didn’t have enough good and bags to say and how to help besides the Blackstone wind guards them selves.
Are there propane tanks that come with a guage? Can you buy a Guage and add it? I have friends who have gas grills and I can't tell you how many times we've been invited to a cookout and halfway into the cook they run out of gas. The whole party goes on extended hold while the host runs out and gets the tank refilled. I've always used charcoal. If I needed a longer burn time, I would just throw more coals on. I once roasted a turkey for the family Thanksgiving dinner using this method. Turned out great.
Nice video and review, honestly,I chose mine based on my first job experience, cooking on a flat top. Thinking back, I much prefer having the grease catch in the back so I don't splash hot grease on my front and clothes ! Plus I absolutely love to cook with anything cast iron !!! Blackstone was my choice!
on the blackstone. buy a mud trowel aka spreader. used to spread spackle on drywall. seems to me you could rake everything to the rear in two or three quick motions.
Thank you sir for your knowledge and time spent and honesty. It means alot ! YOU ARE TRUE TO YOUR WORD AND WORK. AND NOT A BOUGHT BRAND REPRESENTATIVE !. ALTHOUGH I WOULD LOVE TO BUY A GRIDDLE OF YOUR DESIGN. CAUSE I BELIEVE YOU KNOW WHAT WE ALL NEED AND WANT ! AND IT WILL HAVE EVERYTHING WE NEED FROM THE BASE MODEL TO COMPETITION MODEL ! WE BELIEVE IN YOU SIR !. We ALL DO !. THANK YOU FOR YOUR TIME !. God bless !!!
When you gat a propane tank, it is ok to take off the plastic wrap. If you don't if will collect moisture and inhance rusting to occure. I have worked with prpane for overr 20 years. Just a note of advise.
If you are refilling your propane and not exchanging it, take the plastic off. It will make your tank rust. Learned this from someone in the propane industry, and he is right.
Answer to warping.... Fabricate a better top from superior materials using the better ideals of the other brands... My only issue with the Blackstone is that rear grease shute.... I'm planning on a swap and working on materials and design to address the dumb issues that I want to eliminate. To add to that, I have a pit boss combo smoker grill, I'd like to modify it with a larger smoke chamber.
When I first got my Blackstone the hot spots troubled me. As I’ve used it I’ve found I know where the hot spots are and I use it to my advantage. Eggs in the front and sides, bacon in the middle. Burgers in the center, buns on the outside.
100 absolutely correct...Great points...I should have mentioned that. TY
Yep I can do burgers in the middle and toast the buns in the cooler areas. It’s actually a benefit. Just need to map the griddle and keep an IR temp gun handy.
Those hot spots will grow the more layers of seasoning you put down before cooking. The black expands each coat.
Watch the cook at your favorite breakfast spot, they have learned the hot spots on their comercial griddles. Its part of the art of their trade.
You did a great job with this video. My Blackstone is all I have ever cooked on, so I love it. My wife bought it for me for our anniversary/ my birthday - July 2 and 3 - She said herself that it was the best money we ever spent. I'm 63 years old and am retired. I cook on it constantly. You name it I've tried it... fish, seafood, hotdogs, burgers, fried rice, lo mien, steak, ham, chicken sausage, bacon, veggies... Anything you can cook on a stove you can cook on a griddle.... it is basically a giant skillet.
Right on! Sounds great and sounds like you are really enjoying your griddle. Thanks for commenting...
Re: warping, it's really just physics. You heat up metal, it's going to warp a little bit when it cools down, no matter how slowly especially on a piece so large. You can do little things to mitigate it, but it's just part of the gig! Great video!
Someone shared this with me sir and I must say I have never seen a video of anything that was so thorough. Your in depth commentary and analysis was very, very good. You pretty much left no questions that I could think of. Very well done.
(I subscribed. 😊)👍
Glad you enjoyed it and Thanks so much for the support..really appreciate that. Reach out if we can help
This video helped me pick out the perfect griddle for my husband for Father’s Day… i will be picking the Camp Chef. Thank you so much 🙏🏼
Ty Joanna....he will love it..
Heat disbursement on a Blackstone is awesome. The hot spot is very similar to a griddle at a Japanese Steakhouse. It allows you to move around the food you want to speed up or slow down. Especially if people want their meats at different temperatures.
Yes, this!
Two things to note on the PB Ultimate. First, if you push that silver wire bale at the top of the tank all the way down on the rim it will act like a spring clamp........no more dropped tanks. Second, the 4 burner Ultimate (maybe a more equal comparison to the other two) griddle top is 18 x 36, your comments on the left most burner would still apply to it as it is the same configuration. The area near the drain is nice for melting butter in a pan without burning it when needed.
Bob can you message me about the tank thing....I have tried multiple things and I have found a solution.. Heck even after filming that day I moved them again and it fell again
It might just be the type of propane tank being used. I have no issue with my PB as that top bale goes all the way down to make it very secure. Also, based on a video that came out earlier in the week where the PB brass stated that metal utensils were ok to use, well I did for the first time yesterday. I think as long as you’re careful, as described in this video, it will be fine. One other note: I did find a great loge skillet brush (non-metal) that worked like a champ in the clean up process.
@@voiceofreason33916 thanks vince. I will try it out. Just curious for me do you find yourself moving your griddle around alot..
I thought it was a bad design too and figured it out after a minute, it def will hold the tank. It's almost like the middle piece clips on to the tank. What's your email flat top king? I'll email you a pic.
You're correct. You're supposed to push it down where it pinches it to hold it sturdy.
on the pitboss…that upper propane arm actually pushes down onto the lip of ur tank and your tank will not move when you move the griddle…it takes alittle force to get both sides in but works great
I had another person reach out and say that..i tried it like that and video it and still the thing fell. I will work on it more. Thanks for helping out
Well done, sir.
Quick to your points. Balanced, very objective, appreciate the clarity offered by your assistant.
I have a 22" Blackstone - I'm keeping it but upgrading to a larger size but a different brand simply because of my research and certain features I want or don't want on a larger size.
thank you.
Awesome, thank you!
Thank you for the good work and the information you bring to me I'm a griller and a smoker guy I have a small gridde that I used to put inside the grill but I already got me a sidekick and by all means the best theme in your show is the screensaver on the TV behind you God bless America thank you,💯‼️✅
HHAHAHAH thanks Abel...GBA
Great comparison. I like that your not pushing one over the other just because you have some financial interest in one or the other. Keep up the good work.
I just try to look in the mirror and ask what would you guys like to see. How would I like it to be done...In todays world its so hard to be honest because of blow back.....
There truly are pros and cons to each of these, and so much comes down to personal preferences. This video pointed out things I wouldn't have even known to consider. Lessons learned for my next purchase👍😊
Thanks Bobbi.
Thank you so much for all the info and your opinions. I agree with you that it's up to the person who uses whatever griddle. There's no wrong choice. My preference is my Blackstone griddle, 4 burner. And if I'm not gonna use it alot, I can always pick up the griddle plate itself ,and store in garage to limit rust/mold building up. Thanks again for all of the information, it helps!
Thanks Jeff..
You don't need to light all four burners. No need for another griddle.
I just bought the Pit Boss due to the ease of cleaning and maintenance. I know myself and I won't be cooking on it all the time and I won't take the time to keep it maintained. I'm also building an outdoor kitchen this summer and I know it will easily install into my design. Thanks for the videos and keep em coming!
Hey buddy I would live to see that when its done. Reach out to me and let me know.
Yeah I am thinking about doing the same thing. I have a Big Joe and I want to add a griddle to the team. I wish there were more kitchen design samples available online. Any ideas on where I can visit for ideas?
Agree on the ease of cleaning and maintenance. I bought a PB for that reason. I don’t use very often and worry about rust.
Love watching your videos. I'm not big in cooking but my oldest son is. Last year bought him a CC for bday. He loves it and the great thing for me I get invited over to eat. That's what I'm talking about. Have a blessed day
I love your unbiased attention to detail. Much love from Taiwan.
Thank you very much! Thats awesome....Long way away...
Damn hopefully China don’t go fuck y’all up, don’t worry us Americans got u homie
That is by far the best blog I’ve seen about the griddles I’m in the market and it is confusing so I love your feedback on this thank you very much..
You are so welcome! When you get ready and need a push let me know and maybe i ian help push you in the right direction
To use your phrase, you nailed it “personal preference “! I almost didn’t watch it because it was 30 minutes, but you were concise and to the point! TRITE: Only come away (I was hoping for) all the way through is do they all cool down the same. My Bstone is under my walkout deck. So I need to get it clean, eat while the food is hot and get it covered. Yup, Bstone has a cover but…..the deck above me let’s water thru, so I bought a cover. Can’t put the cover on, so I timed it, from turn off to cool enough to cover is 7 minutes. I can hear ya man, always one in every bunch that picks fly …….. out of the pepper. Keep um comin sailor!
Thanks Mike and much appreciated taking the time to watch.
I have the blackstone 28” for camping. I absolutely love it. The 2 negatives I can share is that if it’s tilted towards the grease trap on uneven surfaces, I’ve lost many eggs in the grease trap when I pour them on the grill. The second negative is the ignition system. Mine never worked from day one so I just use a bbq lighter. Great video.
Thanks for your input MIke....I have troubles on my Pit Boss with the far right igniter as well...
At the risk of being that guy, did you put in a fresh battery?
@@michaelh7770 lol. I have. I see the spark but it just doesn’t ignite.
I’ve had the Blackstone for 7 months. I have the built on hood but I don’t have the air fryers. I don’t understand why someone wants to airfry anything. My cons on the Blackstone is the sweet spot you mentioned. I cook on low to medium low. So my sweet spot is even smaller. But i’m retired and not in any hurry. Another is the little canal indention they put in the middle of the top so the grease will flow. I don’t need that. I push my grease with no problem. There is a lot of heat coming out the sides. I have to be careful not to put things on my side shelves so that they melt or get too hot to handle. My cons are small. I can live with it. Nothing is perfect, so I deal with it. I love my Blackstone. With the hood and a few utensils I bought, I have around $650 in it. I use it 3 to 4 times a week. I cook on low to med.-low so maybe I won’t have a warping problem. Burgers are better every time I use it. Philly cheesesteaks with thin sliced ribeye is a treat. They are around $15.00 a sandwich but they are the best cheesesteak I’ve had in my life. And i’m 64, I’ve had a few. Lol. My suggestion is, go buy a Blackstone. No air fryer needed. That’s just a gadget. Believe me that big flattop will keep you busy. You don’t want any distractions down below.
I have the Camp Chef. I took a high pressure high temperature hydraulic hose and affixed it to the grease nipple and run it down to a small bucket where I have tin foil bucket inside of the bucket. The bucket I use has a screw on lid and I cut some slits to accommodate the diameter of the hose. This has worked great. With this set-up, I keep the shelf down on occasion and since I don't move my griddle hardly at all it works well for me.
Is there a way you can look up our FB page The Griddle Group and tag me in some pics...I would love to see the set up.. No pressure
@@TheFlatTopKing The high pressure aspect is because those hydraulic hoses are super strong and had a lot of metal of some sort inside and that protects the hose from the temperature of the grease. I'll take some photos and if there is an email address I can use then it can come directly to you. Or I could text to a cell phone number. I follow your FB page so I'll try that first and then check here to see if you've received them.
I went with Camp Chef four burner about three years ago and love it. I have mine under a palapa so moving it isn’t a big issue. I have had no issues with it. I did buy a stainless hard top just to help keep the top clean between uses and it hangs off the back and works great as a wind block and grease splatter.
Awesome bud....yea I loved mine...i never had problems either...good choice
I did fried rice on my 36" Blackstone last night and it was the first time I cranked everything up on high. Everything turned out great and this was one of the main reasons for buying the flat top. No warpage. The one thing I always do is preheat all 4 burners on the same setting and then I will turn single burners off or up or down. I have a Pit Boss pellet smoker and what Bob and the others are talking about with the tank holder is that you need to turn the tank so the rolled handle is in the back, then the u-shaped wire goes on the inside and just keep pushing it down.
I can only give fair warning....it might not have warped this time or never but cooking on high can get you there fast...only trying to be honest..
Thanks the the tank. I still have problems out of it. Maybe its just my tank or equipment
I have two blackstones, a 36 inch and a 22 inch. The 22 inch warped on me early on from using cold food. After a couple more uses it evened itself back to normal. I haven't every had any issues on the 36 inch. They are all good it really comes down to personal preference.
amen...
Thanks for sharing all that information about the three different flat top grills. Quite interesting without the complaining about each of the faults , it's a work with it situation that is doable as you pointed out. Great job. Fred.
Thanks Fred...appreciate that
WOW ! what an amazing education on what I wanted to know about what I was shopping for thanks SOO much for putting together a most excellent video on flat grills
Joe ..
Glad it was helpful!
Excellent channel just subscribed. For me camp chef…. Even heat ,grease trap//Individual ignite-If I’m just cooking one or two hotdogs or a couple of burgers I do not need to heat the whole surface. I find your delivery and the tone of your voice very listenable same with your gal friend.I like how she interjects and keeps you smart😊🍔
Thanks for the sub and welcome to the family....
I very much appreciate your style and terminology. I am a gas or charcoal griller and am just considering a griddle. I will watch more of your videos to help me decide. Keep up the EXCELLENT work.
Glad it was helpful! reach out if you narrow it down and struggle for the final push
This was a fantastic video! I'm just now researching the griddles for a gift for my husband, of course with his insight as well, but I take time to do more of the research usually. Now that the Traeger griddle is out as well as the Weber griddle...I'll have to go back and view or find a video review of that to compare all the things addressed in this video. Thank you so much!
Thanks for the comment
I picked up the Camp Chef and love griddle cooking. However I find that the "Low" setting is still way too hot. I also never set it above low and my griddle warped (unfortunately away from the grease trap). I did call them and their customer service is amazing. They sent me out a new top but I haven't put it on yet. I am trying to max out all my mistakes on the warped top first.
Yeah thats why I have preached from day one that low is hot enough....to many people think its a Ferrari and step on the petal wide open...if you preheat long enough it will get to hot...They all do...All 3 of mine do. That is also why I get so frustrated when I get hammered for saying what temp I cook on...its so unreliable and inconsistent with a ton of variables...
Had the camp chef for 5 years, very happy with my purchase
@@TheFlatTopKing I'm a 64 yo widower living alone so don't need a cook surface larger than 22" so went with the Blackstone of that size. Comes with lid (feels thin and chintzy but does what it's needed to), and has foldable legs.
I followed the instructions to season it and it says to turn both burners to high. I did that. I even bought Blackstone branded seasoning fat (duck fat?).
It warped toward the center. It's not a 'huge' deal?...but cooking with butter or oils on the higher sides drowns what's in the low center, and leaves the food on the edges high and dry.
The three notches in front of the high setting can be used to achieve a lower temperature. The one closest to off will give you the lowest flame. Be mindful though if there is a decent wind it will blow the burner out.
To clean the grease trap on the front of the Camp Chef, cut a lemon in half and use juicy side down, and rub it back and forth to clean that area while griddle still hot. it will clean and make the are very nice. Has worked in my restaurant and find it the only way to keep it like new.
Do you have stainless steel griddles or rolled steel in your restaurants
OUTSTANDING Brother! ! ! What a great unbiased truth telling ! I really enjoyed this. As a maker I now see more than ever what ... I ...... want in a flat top griddle to put by my Pizza oven-smoker . I'll send you some pics when I do this.
Yeah absolutely...very soon we will be making an updated video with new griddles....New Blackstone...Traeger and Weber
@@TheFlatTopKing Thanks !
Great video and fair honest opinion of all 3 grills. This video helped me make my decision on a grill.
I bought the Pit Boss Ultimate 3 burner a few days ago. Already had several cooks that were awesome and even better with the easy clean-up. In my grill search I asked a couple of buddies about their Blackstones. Both highly recommended the BS product. I know that one friend is "always fussing" with his BS and in some ways I think, likes to tinker with the seasoning, etc. Personally, I have cast iron pans and a kettle and enjoy cooking on them. I thought whatever grill I get is going to sit outside on a semi-sheltered deck for 9 months of a year.
I went ahead and bought the Pit Boss because of the ceramic coating. I have good quality silicone grill tools. It really is super easy to clean. I'll probably cook 2-3 times a week so I should be OK. Of course, time will tell.
I was also impressed with the build quality of the PB, but can't compare to Camp Chef or BS as I'm not familiar with the products. I'm sure they are good build too. Thanks, Pappy
Hey Pappy....I absolutely SWEAR by a wooden scraper by Earlywood...made in montana
I have the links listed in the description below....i swear by em..
Thank you for the review. I think I am leaning Pit Boss. Main reasons: I will use sparingly and will build it into an outdoor kitchen. The grease trap won’t be sticking out on the left (CC) or stuck behind and impossible to clean (BS). I also have a pit boss smoker and use it all the time and I absolutely love it.
Good choice! I just got my first Pit Boss smoker...
I have a Blackstone and I hate the grease trap. I’ve lost food in the thing. I’ve knocked it off moving it to the wall and it’s hard to get all the drippings to go in it. Your videos are spot on. I’m headed to the fb group you mentioned. Thanks again.
Yes sir...thanks bud
After watching your video I came to the conclusion of going with a Blackstone. Mostly because of longevity of the griddle top has been proven versus Pit Boss. Look forward to more cooks!
I like Camp Chef for a lot of reasons. Camp Chef has an igniter for each burner, Blackstone burners can only light up due to a cascade.
I went with the blackstone as well. So easy to use. Minimal maintenance and I can be rough on my cooks too!
Such a great video! I had not even considered buying a griddle but now I'm convinced I can't really live a full life without one. Great explanations and rationale for all the pros/cons. More research needed on my end but you gave me an awesome headstart.
Thank you...I aslo have another video that looks at it from different angles...8 things to consider before buying a flat top grill
We are a family of 10 and LOVE our griddle!! We have a stainless 36" Blackstone without the air fryer and we take it camping with us regularly... Besides the top being a bit heavy, the whole thing folds up nicely and sits between the toolbox and the 5th wheel hitch. Thanks for the video!
That is awesome...big family..I guess you find the 36in adequate to accommodate that size of family...if so I can relay that information to people asking
Large family here and this comment is super helpful. Thank you!
This video is amazing. I’m looking to purchase my first griddle and this was very helpful. I don’t grill a ton and I didn’t realize the pros of the ceramic. It never occurred to me that I might have rust issues if I don’t grill for a month or two. However, I might grill more often if I had one. Always done charcoal and nothing else.
Glad it was helpful! Definitely a tough decision...when you narrow it down let me know and maybe we can get you past the finnish line
@@TheFlatTopKing ended up with 36” rolled steel. I’ve cooked burgers and chicken thighs. So far, so good. After using it, I will definitely be cooking more for the family.
As someone who’s ready to buy another bigger griddle. I really appreciate this!
Kelly buy all three…
@@TheFlatTopKing Dylan thanks you for your input 🤣. Seriously, he would okay all 3 if I wanted them ❤️
@@stonerscravings hahahahahaha. Get all 3 different ones than got so we can have a huge pro and con
@@TheFlatTopKing love this idea. I currently have a very small cuisinart 360. It is a wonderful flat top. I wanted an EVO. This was my alternative. Before that I put a little griddle on my grill and made amazing hibachi, smash burgers, etc. I’m totally ready to have options. I’m 51 years old. I’ve earned options 😂❤️
@@stonerscravings i wanted the evo as well. Just not the 4,000 to go with it.
Great review, My wife helps me clarify what I'm saying too. I have just started looking. You gave me a lot to think about. Good luck.
Thanks for your informative pros and cons on these griddles.
Absolutely...reach out if we can help
I have the Camp Chef, I removed the side "Handles" and mounted Harbor Freight long magnets on each side Coverted it to Natural Gas, and the biggest and most worthy change, I installed caster wheels in place of the leveling legs which required me to change the large wheels to a 7" wheel. I can move it around, not as easy as the Blackstone but way better. If I had it do over agin, I would of purchased the Blackstone simply due to the wheels and ease of converting to NG, and back again.
Great MODS...i have tried several caster wheels but couldn’t ever get the griddle level I was always way off....I said forget it...I agree with you for some including me I want the wheels...
Great review!!! Thank you for all of your unbiased opinions, they were all very informative and honest. You and your wife make an awesome team! Definitely subscribing and looking forward to seeing more of your videos and recipes!!
Very thorough comparison, Neal. I think about griddles as I do about cell phones. In this day and age, there is no reason to have one with any deficiencies. Take the best features of all and combine them into one that covers it all. Yes, there are patents and such, but they are always overcome. Of course, as time goes by, new thoughts and ideas will arise. But, there is simply no excuse to have either product lacking in features. Give me a minute, I need to put my soapbox away.
Great prospective Howard.
Another outstanding comparison video. You can always count on the King to be totally unbiased. I have the Blackstone 36 airfryer combo and love it. The huge air fryer baskets
hold a lot of food and heat very evenly. Thanks for taking the time to go deep into these griddles.
Hey thanks bud....much appreciated
Can't wait to see your next griddle comparison video with the new Traeger Flatrock...looks like they let the others do a bunch of their R&D for them and improved on a lot of the weaknesses.
I dont know if I will be getting it...for 900 it seems pretty high end.....BUT never say never
My guy. Thank you for this video. Great break down of the pros and cons. ✊🏽
Well i appreciate that...cheers
The propane bottle cover is good when using in colder weather. As the gas is released the side of the bottle will frost up and get cold. The cover would keep the frost to a minimum and actually help with efficiency of propane delivery. In winter, I have seen bottles freeze up and stop working.
Interesting..thanks for the informative information I will relay
Loved this presentation. I’m a new Blackstone owner and gathering flat top knowledge.
Glad you enjoyed it! We have plenty of videos that help beginners out...
I just now bought the camp chef because of this video. Also bought the hood, and the pizza oven.. looking forward to many great cooks
Awesome! Thank you!...They didn't not have those options when I bought mine...great choice....
I post cooking content on Tiktok with 120k followers. Never had success with RUclips
I’ve had my Blackstone for 6-7 years. I’ve used cast iron skillets in the house so seasoning this flat top wouldn’t be a biggy. Well it was but I got it figured out. My Blackstone is 36” with grease drain in the front trough. I hate it because of the dripping down the front onto the legs. Makes a mess especially when I cook 4 pounds of bacon at a time. I still love cooking on it. Thanks
The black stone hot spot is a feature to me. I like being able to move things off the heat
thanks for this video. I'm looking to buy my 1st flat top grill. I will be coming back to this video , thanks again
No problem 👍
I am in the market but there was nothing that stood out as "I have to have that" or "no way I want that". Good video covered a lot of areas for me to think some more on. I got one of those spatulas, it is nice.
Right on Thanks Alan...any idea which way you are leaning.
I have the original Blackstone 36" griddle that has the same grease trap as your Camp Chef. The biggest complaint was that the grease did not go into the trap as the trap was not placed properly and grease went onto the floor. Blackstone did not correct it and then went to the rear facing traps. Another difference at the time was the Blackstone has 15,000 BTUs per burner and Camp Chef was 12,000. However, the build quality on the Camp Chef was better but more expensive.
Interesting…. I didn’t know any of that. Thanks DS
CRS is not the most stable metal to work with, it is a relatively soft steel and will warp and twist when it gets hot. That being said even if it was made of tool steel, 4140, or stainless it would still be prone to warping due to how thin and large the surface is. Pretty much the only eaybsround it is, make it thicker or add strengthening bevels on the back side
Great video I just bought the 28" Blackstone with the 3 bars under the platform to help with warping.
I do wish it had the drain in the front as well.
I haven't even used it yet just got it.
thanks for the great info!
Grease traps: If you are at an outing in a serving line I like the CampChef because you are pulling the grease to you where with the Blackstone the grease trap is right where you are serving the food off the griddle and I have see where someone came up to get food and knock the grease pan off on to their shoes. The other thing I love about the CampChef is it is setup to used as a grill.
KUDOS to you for disclosing, upfront, that you received the Pit Boss for free. Very few of your content creator peers do that. Its shameful when folks don't disclose such.
At the end you spoke to the question of which one would you buy. You said you couldn't answer that, but it would appear you did because although you didn't mention if you purchased the other two with your own money, I will assume you did.... hence your preference. Anyway, you did one of the best reviews I have seen in a while. Thanks. And thanks again for respecting your viewers with the upfront disclosure.
I really appreciate that comment..Few things first....Would I spend my own money on a Pit Boss Ultimate Griddle Absolutely...I bought my camp chef first and never thought I would use it in videos....Hence the brand and name change...YOu can tell by early videos. After doing some we realized our views were coming from FTG videos and made the switch...
I had always planned on multiple griddles after the feedback I had received because some many people had different ones...
I was literally seconds away to buying a Blackstone and Pit Boss contacted me....After about a month out of respect I thin bought the Blackstone...
I also plan on later this year buying another one....LOCO...I feel like its extremely important to be versatile so I can relate to problems both good and bad
I have been waiting for this video and I'm glad to see you got it published. Like your honest pros/cons for each griddle and also like how you didn't give your pick but are rather leaving that to the watcher of your video. I would have a stationary griddle and it would be on my back deck exposed to the elements. If I had to pick, I would get a Camp Chef with an aftermarket cover.
Thanks for the honest reviews and now looking forward to mouth watering food creations. Having worked in WY at a restaurant, I look forward to the day you cook up rocky mountain oysters for your followers. Thanks FTK!
HAHAHAHAHAHAH has to be steer oysters...I dont like bull oysters.
@@TheFlatTopKing I will love reading the comment section on that video!!! Take care and great video.
I’m just discovering these brands today. Thx for the vid!!
ty for commenting..
My first video watching you both do this comparison. I don't own a flat top. Not too often I will subscribe to a channel immediately. This is something I've thought about buying for myself and I want to see more. This is an excellent video I appreciate what you both showed in the comparisons. Can't wait to see more...
Awesome! Thank you and thanks for the Sub....
Hello. I just got Blackstone and subscribe to your channel and love them both. I look forward to watching all of your videos. I’m a Navy veteran also so I love when you reference the Navy. I speak that language too.
Welcome to the family...Hoorah GO NAVY..what where and when
I was in from 1985 to 2010. I was a flight engineer on P-3 aircraft. Retired as Senior Chief.
Thanks for all your tips and tricks brother! Also your wife’s (I assume) occasional fill ins in the video make it 10x better haha😂
I appreciate that...
Although I have a Blackstone already and don’t plan to get any more, awesome review, you’re the best.
Thanks Fred....
Great job on explaining the pros and cons.was worth watching
TY Gary
I like your review of all three, but the Blackstone even though it's 36 inches the legs fold neatly under, and the entire base is light and can be easily transported, only thing heavy is the griddle itself and can be removed, thanks for the video enjoyed it.
Would that be a different model...
I have owned the Blackstone 36 inch for several years. I got. mine before they made the grease trap in the back. Personally, I don't want the grease trap in the back because food also can fall off the griddle into the trap. I like the Blackstone I have and very pleased with its perfornance.
Thats cool....i dint know to recently by a commenter that they had it that way...
Neal, I love you man ! You are such a humble dude and so knowledgeable about these griddles. I need to get those white spatulas, but I cannot find them anywhere on Amazon or anyplace else for that matter. Cheers Bro from the Chi !
Hey thanks bud...definitely harder to get now...you would think that they would see these things selling like crazy and would want to keep in stock...
I came for the griddle. I stayed for the shirt. That's a badass shirt dude.
ahhaha I will take all the support I can get...I literally just posted an updated version about this and new griddles this year. Blackstone, Weber, and Traeger
I’m new to the griddle grills. Very enlightening information provided here. Thank you
Glad it was helpful! reach out if you need help
very informing video, I got the camp chef versatop single burner because it's small enough for fixing meals for 2 people and it's like 24 lbs for traveling with, it's my first griddle. I like the grease thing in the front. I've learned a great deal from your video
Sounds great!
My camp chef side shelves are different. They have a cut out similar to the blackstone but with grooves. Kind of how yours has that initial gap, but it is extended.
Do they still get hot....
@@TheFlatTopKing not too bad as what it seems like you guys experience. I will pay closer attention next time I use it. Maybe I will point the thermometer at it :)
love my camp chef did tons of research before purchase the heat defuser and wind deflector is what sold me mine stays put so no worries on moving it great video
Very cool! Thanks David...
Great video!! I have had the camp chef since last year and love it!! Only thing I hate about any griddle is the clean up!
True...
Great video presentation and information my friend, I have the 36” Black Stone very much love it but still learning how to use it. Very helpful info and thanks for sharing another great video!👌🏽
Hey Miguel... wanted Thanks brother
I have a Camp Chef 6 burner and I love it! After market metal cover and I converted it to natural gas! I can run all six on low and range from 275-325 depending on the area. Medium it runs about 350-400 and medium high 375-450 I’ve never had a need to go any higher but if you leave the end two burners off it will range from 225-275 on the off area so it’s good for keeping things warm and still having a large area to cook. I use it almost every day and I scrape the food debris on my spatula to the grease tray and only slide the oils through the grease hole so it’s not a problem. I always start on low so never really a worry of warping. I think the CC is really a iron horse and I prefer the grease to the front because I keep it near a wall so the back would be hard to deal with. I agree they all have pros and cons so any one is still better than none of them. Thanks for all your awesome videos and keep them coming!
I am really interested in the temps you mentioned....i Have all three griddles and I am no where near those temps...all three are over 400 on low..
Do you think its because of the natural gas conversion....
@@TheFlatTopKing yes different molecular weights
Well done Brotha, super informative video. I do like that you pointed out that the Pit Boss is portable, and easy to clean. Like i said before, it would be more user friendly for my wife to use. Id have to buy all wooden or silicone utensils cuz she absolutely wrecks our nonstick pans inside the house 🤣🤦🏻♂️! Frequently buying new ones.
But anywho,My personal preference would be the Camp Chef for durability as well as the grease management to the front. With the more even heat distribution also, thats a strong swaying point in my opinion. Thank you guys for this episode, been waiting eagerly for this part 2. Cheers Y’all, cant wait for the next cook to see what Masterfully wicked creations you come up with Neal 👊🏼😎🤙🏼
I just made seafood Alfredo right on the pit boss griddle surface and was amazing...really they are all great but like you pointed out each person has the ability to decide what they like and dont like...Thanks for the support Mike
@@TheFlatTopKing Now thats an interesting cook idea. Id love to see that one or something similar. Really appreciate the advice, and love watching you guys absolutely rock these cooks. Until the next episode, cheers guys 👊🏼😎🤙🏼
The Blackstone is portable as well. My Blackstone allows you to fold the legs under the unit. They even have a carrying case for the griddle top. This video used the Blackstone with the air fryers. I suggest just getting the plain griddle to aid in portability.
Grease Trap in the front pro: less arm hair burned off when extending arm over the entire hot griddle surface. If it’s in the front, a glove hand can mitigate the potential harm from heat when cleaning a hot griddle (like in your hibachi rice example). Every restaurant kitchen I’ve seen places their griddle grease trap in the front for this reason (and for ease of use).
Hey I completely agree...its amazing how many people tell me how bad I am because I I like the grease trap in the front....I just smh and think commercially thats all we have
Still have to reach across front or back.
Based on what I know about metal working, the warpage happens because of thin metal and so much surface area without adequate bracing. All of the brands make a big surface area with only bracing on structure on 4 corners.
Thanks Chris. Definitely a down side fir some
Love, love, love all your videos. You are truly the KING of all griddle contents on RUclips. Thank you for all your hard work. I would like to seek your advice on the Pit Boss Deluxe griddle. It comes with either a hood or two side shelves that fold over to become the lids. What do you think are the pros and cons about both models? Want to buy a Pit Boss but don't know what style of lids is better. How important is it to have a hood vs just fold over shelves as lids? Would appreciate your expert advice! Thank you.
Your in luck...I actually have an updater version of this Pros and Cons ..along with the 4 burner Pit Boss Deluxe griddle review separate ....
@@TheFlatTopKing I saw that review also, we'll done as well. I mostly am torn between the hooded lid versus the shelf that folds in to create a lid. I know the hooded lid would allow me to melt, cheese and all. But I'd like the fold in lid for space saving reason. How important is it to have the hooded lid for windshield and cheese melting in your opinion?
Here's something to consider on turning the burners on high and also griddle warping. You are much less likely to get warping while on high if you have food on the griddle. When you first place cold food onto a griddle that's ripping hot the temperature difference is such that it will likely be warping the steel. It's simple physics. So instead get the griddle up to cooking temperature, then add the food and if you wish then turn the temperature up to help offset the cooling effects of the cool ingredients you just added. Also just like a cast iron skillet don't overload the griddle at one time with cold food. Steel doesn't like quick temperature exstreams. Choreographe the additions and subtraction of foods onto and off the griddle. This will not only lesson the chances of warping the griddle but also help in the cook. All this talking of warping has got me thinking of the Rocky Horror Picture Show " Let's do the time warp again " Sorry, couldn't help myself. Everyone have a great day 🌤 😀.
Not disagreeing with anything you said but that screaming hot temp is how you get great searing and carmelization. Companies should use thicker plate or stiffeners on the back to prevent warping then. Im actually a tig welder and fabricator for 30 years. Im leaning toward the Blackstone, it I buy one I wll see if I can add stiffeners to the back myself.
@@ModernDecay70 here's the thing, and I believe especially so with Blackstone. You don't need to crank up the burners. They actually have a higher output then they need.
Great points
I have the same model CC and followed the instructions to the letter about first starting it up but the second time I used
it the top made a loud pop and warped...I called CC and sent them pictures they sent me a new
top without any hassles. We love the CC griddle and it's operated great for the two years we've owned it.
Awesome
Great review, I initially wanted a Camp Chef but wasn’t available so I got the 3 burner Blackstone which is more equivalent to the others in size. After a year I’m very happy with my Blackstone as I’m sure would have been with the CC. I like the plate underneath as opposed to angle iron. Also I don’t mind pushing grease to rear however as you showed here I like the ability to be able to scrape off cleaning tool in grease tray which you can’t do with the Blackstone. So exactly as this video say’s. The pros and cons are mostly preference as opposed to defects. However not a fan of ceramic. I love the steel.
Thanks Rick great insight...
My wife bought me a 36" Blackstone over the weekend. 1st cook, I was already wishing the grease tray was up front like the Camp Chef. I have to pull the griddle away from the wall to get the grease box, and there's no tray there to hold my spatula. Can't complain too much though it works like a champ! Also did the natural gas conversion so no tank swapping.
hey thats awesome...we get alot of people asking about the conversion and since I cant do it then I have absolutely no idea...thanks for reaching our
So looks like I need all three… lol j/k thanks for taking the time to do this .
ahahhahaha...tough one for sure...I just sold my Camp Chef and it was extremely hard but it came down to ... you guessed it, pros and cons..
My Blackstone has 4 caster wheels and a domed hood. I built my deck bigger a year ago and now its over run with cooking things...that wasn't the idea...so I had to go and it came down to the small things
I have the 36” Blackstone with the air fryers and warming drawer. I love the griddle Surface and the even temp it produces especially when doing steaks. The air fryer comes in hand sometimes but not sure if I would buy it again. This set up was very expensive. My point is that I love this griddle. It preforms like it says. Good job Blackstone.
Anyone that brags about the Blackstone having "even heat" has clearly never cooked on a proper flat top.
All based on good use, cooking and experience. Well done.
Thanks Craig....
Greetings again from Toronto. Great video, thank you. I am a happy Blackstone owner at home, with the 17 inch one at our trailer as well. One issue that deserves a mention is wind. I do have the wind guards on my Blackstone’s which does help, it is a pain at times though. How does the Pit Boss fare wind wise? I do love the portability factor with thoughts to an upgrade at the trailer. Thanks again to you and your wife for flint these.
We wanted to mention wind but I honestly couldn’t say anything because by deck protects a lot of it. I just didn’t have enough good and bags to say and how to help besides the Blackstone wind guards them selves.
Are there propane tanks that come with a guage? Can you buy a Guage and add it? I have friends who have gas grills and I can't tell you how many times we've been invited to a cookout and halfway into the cook they run out of gas. The whole party goes on extended hold while the host runs out and gets the tank refilled. I've always used charcoal. If I needed a longer burn time, I would just throw more coals on. I once roasted a turkey for the family Thanksgiving dinner using this method. Turned out great.
None that come with a gauge, but you can buy aftermarket. As to how accurate they are, well, who knows..
I have always had extra for that reason....I buy mine with the gauge already on it from Costco...
Nice video and review, honestly,I chose mine based on my first job experience, cooking on a flat top. Thinking back, I much prefer having the grease catch in the back so I don't splash hot grease on my front and clothes ! Plus I absolutely love to cook with anything cast iron !!! Blackstone was my choice!
Good choice
None of them are cast iron. They are rolled steel
You guys are a great team! Thanks for the video 😃
Thanks for watching!
Great review . Now I know I want the Camp Chef. Thank you
Thanks for watching!
on the blackstone. buy a mud trowel aka spreader. used to spread spackle on drywall.
seems to me you could rake everything to the rear in two or three quick motions.
Thanks for this comparison. And thanks to Flat Top Queen for certain clarifications.
Glad it was helpful!
Thank you sir for your knowledge and time spent and honesty. It means alot ! YOU ARE TRUE TO YOUR WORD AND WORK. AND NOT A BOUGHT BRAND REPRESENTATIVE !. ALTHOUGH I WOULD LOVE TO BUY A GRIDDLE OF YOUR DESIGN. CAUSE I BELIEVE YOU KNOW WHAT WE ALL NEED AND WANT ! AND IT WILL HAVE EVERYTHING WE NEED FROM THE BASE MODEL TO COMPETITION MODEL ! WE BELIEVE IN YOU SIR !. We ALL DO !. THANK YOU FOR YOUR TIME !. God bless !!!
👊👊👊👊 Truly Appreciate that....
When you gat a propane tank, it is ok to take off the plastic wrap. If you don't if will collect moisture and inhance rusting to occure. I have worked with prpane for overr 20 years. Just a note of advise.
Thanks bud...
If you are refilling your propane and not exchanging it, take the plastic off. It will make your tank rust. Learned this from someone in the propane industry, and he is right.
Answer to warping.... Fabricate a better top from superior materials using the better ideals of the other brands... My only issue with the Blackstone is that rear grease shute.... I'm planning on a swap and working on materials and design to address the dumb issues that I want to eliminate.
To add to that, I have a pit boss combo smoker grill, I'd like to modify it with a larger smoke chamber.
On my camp chef, I made the whole bigger and it works better and you’re right that’s the best system are use the unit bit