VALUE OF LIGHT UP KNOBS: THIS WEEK I left a freaking burner on. TWICE! After running back to cook my steak another 2m after pulling it off RARE rare. So yes: A reminder I can see from inside? Lid on? Is appreciated. Next, I'm REPLACING a grill which has had parts wear out: A grill with a freaking ECOSYSTEM of replacement parts..?? Is freaking AWESOME. A+++
Thanks for this. I am looking to replace my Perfect Flame grill. But now the Blackstone 22 inch griddle (with rolling stand and tank storage) has me rethinking how to cook burgers and chicken outdoors. So overall which is easier to maintain - a gas grill or a griddle?
It's hard to say - I would say a gas grill is easier because you don't have to worry about the (sometimes) tedious process of seasoning your blackstone, and then maintaining that seasoning and keeping it strong.
I have that same grill but I feel the flame tube is too close to the bottom of the grate The more room between the bottom of the grate and the flame tube the better heat control you have and less flare up
It seems that when you have more burners, you use more fuel inefficiently. I would prefer less burners and faster heat. Even moreso, I'd like to see grills with better heat distribution and even heat. Many grills concentrate heat only near the burners. There must be a way to disperse the heat more evenly... What do you know or think about that?
No one in the world of traditional gas grills has seemed to fully crack this code. All grills to some extent will have hot spots just due to the nature of the design. It will improve with more expensive brands (like Napoleon) but as of right now, it hasn’t been eliminated. Pellet grills and such don’t have this issue as much, as the heat source is much further from the grates and it relies almost entirely on convection (oven style) heat. Also Traeger’s new griddle seems to have very even heat distribution compared to the competition, so that’s an option too.
Man I'd love to get one of these!!!
GREAT ASSESSMENT! I appreciate your insight - thanks!
VALUE OF LIGHT UP KNOBS:
THIS WEEK I left a freaking burner on. TWICE! After running back to cook my steak another 2m after pulling it off RARE rare. So yes: A reminder I can see from inside? Lid on? Is appreciated.
Next, I'm REPLACING a grill which has had parts wear out:
A grill with a freaking ECOSYSTEM of replacement parts..?? Is freaking AWESOME. A+++
Would love a follow up. How it fared through winter. Did it get hot enough for winter grilling? Falling apart? Tricks you learned. That sort of stuff.
Thanks David. Great video.
Thanks for this. I am looking to replace my Perfect Flame grill. But now the Blackstone 22 inch griddle (with rolling stand and tank storage) has me rethinking how to cook burgers and chicken outdoors. So overall which is easier to maintain - a gas grill or a griddle?
It's hard to say - I would say a gas grill is easier because you don't have to worry about the (sometimes) tedious process of seasoning your blackstone, and then maintaining that seasoning and keeping it strong.
They just have to look at it!! 😄🥳🥳 Epic grill 🍗
I have that same grill but I feel the flame tube is too close to the bottom of the grate The more room between the bottom of the grate and the flame tube the better heat control you have and less flare up
Underrated ‼️
Glad you survived bro
Nice.
It seems that when you have more burners, you use more fuel inefficiently. I would prefer less burners and faster heat. Even moreso, I'd like to see grills with better heat distribution and even heat. Many grills concentrate heat only near the burners. There must be a way to disperse the heat more evenly... What do you know or think about that?
No one in the world of traditional gas grills has seemed to fully crack this code. All grills to some extent will have hot spots just due to the nature of the design. It will improve with more expensive brands (like Napoleon) but as of right now, it hasn’t been eliminated. Pellet grills and such don’t have this issue as much, as the heat source is much further from the grates and it relies almost entirely on convection (oven style) heat. Also Traeger’s new griddle seems to have very even heat distribution compared to the competition, so that’s an option too.
@david.ledbetter Thank you for that information David!
What size are the grates? I want to replace them with stainless.
Stainless suck, cast iron is the best!
Cheers from BRANTFORD ONTARIO