Blackstone 22" E-Series Review
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- Опубликовано: 22 июл 2024
- Blackstone 22" E-Series Review - we switched - should you? Follow the moon with Doug, Cathy, and Maggie Mae. We had a Blackstone Griddle - using propane. What about an electric griddle? Only if it is a Blackstone electric griddle. The 22 inch is a dual zone. Instead of a cast iron cooking surface, it is a non stick surface. It has a glass hood, or glass lid, to help hold in heat and steam. Can it maintain temperature? We show you. What does it do well, what needs improvement? Find out with us!
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Best video I have seen on what to expect from Blackstone e 22.
Thanks for watching - glad out video was helpful!
Excellent review. Thanks for mentioning the pros and cons. Definitely convinced me to go with the electrical. Thanks again!
Thanks for watching. We still love the electric version - hope you will as well!
Great review, thanks!
Glad you enjoyed! Thanks for watching
Excellent Review! But you just cost me $250 to buy this new grill!!!! Lol
Thanks for watching - and money well spent! Enjoy making some tasty meals on that Blackstone!
Great video. Couldn’t have been any better I really appreciate it. I just wish I knew how it compared to the 17inch I have. I think I’m just gonna buy one anyways. The 17 is for work. I have a propane 22 at home but I really want this one
We really have enjoyed it, especially the nonstick cooking surface. Thanks for watching!
I was disappointed in my 22 eSeries because it is so thin! Not good for pancakes, they end up crusty, not tender/flaky. Very difficult to turn anything with nylon utensils just notthin enough to slide under foods. Does ok for burgers, as the buns toast nicely on it. Using a liquid butter grilling oil like Whirl helps with browning of hashbrowns. I will likely try and find a cast or rolled steel griddle to use on the heating unit. Maybe the 22 inch Adventure steel may fit. Best wishes all.
Thanks for watching and for your suggestions. I'm not sure if you're using generic silicone utensils or the ones from Blackstone - the Blackstone ones are great, thin and sturdy. I even use them when cooking inside the coach.
@@FollowTheMoon There are many that are thin, it's mostly chasing the food when it slides. I have a spatula from Be, Bath and Beyond called a cookie spatula, very thin and about 4 1/2 inches wide. It is great for flipping eggs and stuff and as a stopper of sorts when placed on the far side of food to stop it from sliding. It also is great for pushing grease and particles toward the grease trap. I am just so used to sliding under food with ease on a non-stick griddle. The recovery time to get back to temp especially for pancakes is the most dissatisfying factor. Being able to use inside is nice. There are always trade-offs. It will help get by in the cold months in MN. Summertime, I will probably stick wit a gas model on the deck. Lots of luck to you on your travels!
Thank you for this review! We are preparing to go full time and the Blackstone has been on our radar. The convenience and weight of the electric is very attractive but the heat loss makes the traditional Blackstone a better choice for us. Have you sold your original Blackstone yet? 😃
Thanks for watching. We sold the propane Blackstone a few months ago. We wanted to use the new E-series for a while before we did the review. Both are great products, I'm sure you'll enjoy either one.
I find this grill frustrating it doesn’t take much to “overload” it to the point where it never recovers also the temperature of the cooking surface varies greatly per location on the cooking surface some areas won’t cook bacon as I have to rotate the strips in and out of the hotter zones when only cooking 1lb of bacon the temperature won’t recover until near the end of the cooking.
I’d return this if it weren’t a gift from someone who’s feeling I could never hurt.
Black stone could have made this a lot better by making the cooking surface out of thicker metal it’s quite flimsy
Thanks for sharing. For just the two of us, it works well. I'll cook in one zone and move to the other zone when I turn the food. If you were using it for a larger group, I could see it losing temperature and not recovering. However, I still like the cooktop and it's ease of cleanup, plus now I don't have to keep propane on board.
@@FollowTheMoon I’ll keep it. I keep telling myself I hate it but I wind up using it everyday at least twice lol. I also have learned to set out everything I’m putting on it a bit earlier to bring it up to room temp and it helps a lot.
My first thing I tried cooking on it was a two pound bag of frozen hash browns that didn’t go at all like I had planned took a while and mostly with the lid shut but I got it done 😂
I’m getting ready to try a couple a couple ribeyes here soon wish me luck