Love the idea of using the soap and scotch brite pad! It's a good thorough start to getting spent oil off! When you started using the razor, that was extra thick patina it brought up. My current working theory is that it is brown because it is oil that "burned" but didn't "bond" to the griddle surface. It's essentially built up layers of spent oil. I (nate) did the same thing to my 36 and as much as it looks bad (uneven patina) I will say it cooks hotter, is easier to clean and I don't worry about spent oil ending up on my chicken dinner 😀! Great Video! -N
I just did my 22 inch yesterday and what a pain in the ass. I used Dawn powerwash spray and a green scotch pad for the beginning then switched to a brick then back to the scotch pad. I’m definitely gonna have to do better at storing it or just use it all year long. Just subscribed
Yeah, I think when I did this video, it had been two seasons since I had used it. I bought an aluminum diamond plate hard cover for it, and it's a huge help. Plus, I use the heck out of it and keep it well oiled. I'm glad you liked the video enough to subscribe. I really appreciate it.
@@4seasonsbbq yeah I saw the aluminum diamond plate cover. Looks great. Mine has the cover that on a hinge and I have a cover that I bought for the whole setup but it still got rusty from not using it for a while. I plan on trying to take better care of it and possibly upgrading to a larger blackstone and give mine to my neighbor. I need more room for cooking. Looking forward to watching more of your videos as I’m still learning. Tried cooking up some ribeyes today and it was delicious. 🤜🤛
Heating it won't pop the welds. Cooling it down too fast is what pops the welds. I don't clean mine after a super hot cook, I'll let it cool down a bit first, and I always use hot water never cold. I found this out early on because I cleaned it with cold water and popped a few welds on it. It's a good thing I'm a welder because I just fixed it myself. I hope this helps. Thanks for your question.
I don't see why soap would hurt for an annual deep clean. I like to rinse with vinegar after i use soap on my dishes and rinse again. vinger seems to counter the soap film.
I've used tarps before, they let moisture in and trap it there. It's better to keep it well oiled and let the moisture evaporate. Taping knives work great for cleaning after every use, plus they're inexpensive. Thanks for watching.
You removed all the seasoning, but you used way too much oil to start seasoning again and you left a huge layer on it and didn't let it get smoking and create new seasoning. It only looks "new" because you left it with a gleaming ton of oil freshly coating it. You said you put a coat of oil on it last time you used it, but knew you were going to leave it uncovered in harsh weather and unprotected... why put the oil on it, then? Nothing is going to protect it from deliberately leaving it out to be ruined. You have to smoke off the oil each layer to build seasoning, not just drown it in oil.
I've been using this Blackstone for six years. I know how to season it. It's been non stick no fails since. When you leave them uncovered it's best to keep them well oiled to keep them from rusting. I appreciate your concern, lol. Thanks for watching 😂😂
Angle grinder and a sanding/polishing wheel for the win.
@@NoneYaBidness762 nope! Not on this one. Thanks for watching.
There was something very satisfying about watching this. Excellent result on the grill Ron!!!
Oh yeah! She needed it real bad. Thanks Patrick.
👍 14. I missed this for some reason Ron. Watching now 🤗
Thanks Jerri-ellen she was pretty nasty. Have a great weekend.
Wow that was an amazing transformation! great job
Thanks Karen. And she's back to cookin amazing food.
Love the idea of using the soap and scotch brite pad! It's a good thorough start to getting spent oil off! When you started using the razor, that was extra thick patina it brought up. My current working theory is that it is brown because it is oil that "burned" but didn't "bond" to the griddle surface. It's essentially built up layers of spent oil. I (nate) did the same thing to my 36 and as much as it looks bad (uneven patina) I will say it cooks hotter, is easier to clean and I don't worry about spent oil ending up on my chicken dinner 😀! Great Video! -N
Thank you Nate. I was really hoping you guys would approve. My smash burger video afterwards did not taste like cilantro. Have a great weekend guys.
Great video. I am looking forward to the video with the onion burgers.
Thanks, it's coming up soon.
I just did my 22 inch yesterday and what a pain in the ass. I used Dawn powerwash spray and a green scotch pad for the beginning then switched to a brick then back to the scotch pad. I’m definitely gonna have to do better at storing it or just use it all year long. Just subscribed
Yeah, I think when I did this video, it had been two seasons since I had used it. I bought an aluminum diamond plate hard cover for it, and it's a huge help. Plus, I use the heck out of it and keep it well oiled. I'm glad you liked the video enough to subscribe. I really appreciate it.
@@4seasonsbbq yeah I saw the aluminum diamond plate cover. Looks great. Mine has the cover that on a hinge and I have a cover that I bought for the whole setup but it still got rusty from not using it for a while. I plan on trying to take better care of it and possibly upgrading to a larger blackstone and give mine to my neighbor. I need more room for cooking. Looking forward to watching more of your videos as I’m still learning. Tried cooking up some ribeyes today and it was delicious. 🤜🤛
Nice video, you made that look almost as good as new
It needed a good cleaning, it was terrible.
Nice cleaning job getting ready for a new season of cooking.
Thank you! It took a little elbow grease but I think will be worth it. Thanks for watching.
Awesome video man 😎
Thank you! It definitely needed cleaned
Nicely done! Looks sparkling clean now! Those deep cleaning sessions are so satisfying!
Thanks Anadi! It was a great cleaning
Nice video
Sorry for the late reply. Thanks for watching. 👍
When you start to heat it up how high do you put it with out popping the welds?
Heating it won't pop the welds. Cooling it down too fast is what pops the welds. I don't clean mine after a super hot cook, I'll let it cool down a bit first, and I always use hot water never cold. I found this out early on because I cleaned it with cold water and popped a few welds on it. It's a good thing I'm a welder because I just fixed it myself. I hope this helps. Thanks for your question.
@@4seasonsbbq thank you so much!!
Also, how did you keep the soap and liquid from getting on your burners? What'll happen if it does?
The soap and water just ran out the grease drain. It won't hurt if some water gets on the burners.
Clean it all up ! It will be good for you.😜
It turned out fantastic. I haven't had to re-season since. Thanks for watching. 👍
I don't see why soap would hurt for an annual deep clean. I like to rinse with vinegar after i use soap on my dishes and rinse again. vinger seems to counter the soap film.
I use soap on it quite often, I also use salt and some kind of acid like lemon, lime or vinegar. Thanks for watching 👍
Can the top be removed. It's been so long since I assembled.
@@gwendolynroberts2013 oh yeah, you can remove the top quite easily. It's a little heavy though.
@@4seasonsbbq do you know of a video that shows how?
@@gwendolynroberts2013 not right off I don't. All you have to do is pick it up, they're not bolted on. I'll check for you though.
Brother, Harbor Freight sells tarps… cheap! Nice taping knife. Just saying!
I've used tarps before, they let moisture in and trap it there. It's better to keep it well oiled and let the moisture evaporate. Taping knives work great for cleaning after every use, plus they're inexpensive. Thanks for watching.
Brother, Harbor Freight sells tarps… cheap! Just saying!
Oh yeah I know. I have the Blackstone cover I just don't use it. Thanks
You removed all the seasoning, but you used way too much oil to start seasoning again and you left a huge layer on it and didn't let it get smoking and create new seasoning. It only looks "new" because you left it with a gleaming ton of oil freshly coating it. You said you put a coat of oil on it last time you used it, but knew you were going to leave it uncovered in harsh weather and unprotected... why put the oil on it, then? Nothing is going to protect it from deliberately leaving it out to be ruined. You have to smoke off the oil each layer to build seasoning, not just drown it in oil.
I've been using this Blackstone for six years. I know how to season it. It's been non stick no fails since. When you leave them uncovered it's best to keep them well oiled to keep them from rusting. I appreciate your concern, lol. Thanks for watching 😂😂