Pipe Line said:

Let me ask this question too. So I also have a basic Traeger, which I love. I use the grill plenty for normal cooking. If I'm feeling lazy like I don't wanna go outside and wait for it to get rolling or whatever, I'll use the kitchen stove top. Since it's basically an outdoor kitchen stove top, is it worth the money if I use my Treager plenty already? Or is it basically the Treager grill without the smoking part, so it's essentially spending money to do the same thing I already do? In which case, I think I can justify that. My only slight complaint of my Treager, is sometimes there is just simply not enough space to put everything on at the same time, to which I then feel like the Blackstone would work perfectly, and obviously much better than normal kitchen stove.

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Pipe Line said:

Yeah so I use the Treager both as a Smoker and a Grill. That's why I'm wanting to discuss if it's worth the purchase. I'm completely fine with the Traeger as a grill, I use it quite a bit. But on nights I'm lazy or maybe weekends mornings where I want to get creative, it sounds like a better option than the normal kitchen stove. Plus, can't fit all that shit on the stove. I do all my meat prep on the weekends, and my Traeger does fine, but if I have the option, maybe would want a different taste for that week. Is it then worth the money if I already use my Treager for the grill part a lot and am good with it?

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jaihawk said:

It sounds like you use your Traeger as a grill and as a smoker? I have a Traeger and I solely use it as a smoker. The Blackstone is definitely a different cooking experience than a grill.

We use it a ton for things like Stir Fry, Beef and Chicken Philly's, Burgers (something about them cooking in their own juice makes them taste better), and of course breakfast stuff. Those are all things you couldn't do on a Traeger or on a grill.

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TampaBaySkers said:

You could do it on a grill - just need a cast iron griddle to put on your grill

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Pipe Line said:

So, two important points there.

1. So keep in mind, I have like THE basic Treager, it's not overly big but if I'm grilling, I can fit a whole family package of chicken breasts, and 3 lbs worth of ground turkey (broken up into half lb hamburger patties basically) at the same time, and do it all for the 10-12 minutes on each side at about 350........would I be able to fit all of that on a 36" Blackstone at the same time, or no?


2. I'll be honest, pretty lazy with my cleaning on the Treager. I have those Treager sheets that go on the inside and I really don't change those out until it's like clear there could be a grease fire from something lol and I don't really mess with cleaning out the dust from inside there until there's like a clog that's easily fixed by cleaning it out, which I then do.


Question then is, is the cleaning of the Blackstone of upmost importance? Like after each use?

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Tell_Sackett said:

I have the 36 in blackstone with the 2 air fryers underneath and the warming drawer. I like it, but I'm guessing that members mark one would be just as good. The best thing I've done for my Blackstone is I bought wind shields that magnetically attach to the sides and back of the grill to stop wind from going in underneath the steel top. I'll bet it raised my temperatures 200° and it's getting the edges much hotter. Prior to putting the wind shields on, my cooktop temperatures were pretty uneven.

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jaihawk said:

Yes, you would be able to cook all of that on the Blackstone.

Yes, cleaning is of the upmost importance.

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Pipe Line said:

Question then is, is the cleaning of the Blackstone of upmost importance? Like after each use?

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djw004 said:

Reverse sear your steaks...cook them to `10 degrees shy of finished on the traeger - have the blackstone preheating while the steak is getting close on the Traeger, slap them on the hot ass blackstone and throw a bit of butter on top to melt into it, best finished steaks you'll do at home

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Toe said:

Bench scrapers make quick work of cleaning a griddle.

View attachment 60973




That's pretty much how I do steaks, albeit I switch at a lower temp. I smoke them to maybe 110F and then switch over to the Blackstone for searing.

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djw004 said:

I use my scraper as well. Makes it simple. Scrape, oil, wipe, done.

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Pipe Line said:

Let me ask this question too. So I also have a basic Traeger, which I love. I use the grill plenty for normal cooking. If I'm feeling lazy like I don't wanna go outside and wait for it to get rolling or whatever, I'll use the kitchen stove top. Since it's basically an outdoor kitchen stove top, is it worth the money if I use my Treager plenty already? Or is it basically the Treager grill without the smoking part, so it's essentially spending money to do the same thing I already do? In which case, I think I can justify that. My only slight complaint of my Treager, is sometimes there is just simply not enough space to put everything on at the same time, to which I then feel like the Blackstone would work perfectly, and obviously much better than normal kitchen stove.

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Cash68847 said:

Just don’t buy the char broil version from Menards. Mine was junk.

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Fitzjess21 said:

I bought this one and never had an issue. I like where the grease trap is better than the blackstone

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