Originally Posted by Spotshooter

What do you use to put weight on the meat to keep it down or smash the burgers ?


https://www.amazon.com/gp/product/B06Y1H7R55/ref=ppx_od_dt_b_asin_title_s00?ie=UTF8&psc=1

Not sure why, but when we make smash burgers on the Blackstone they cook evenly and do not swell up and get thick in the middle like they do on a gas grilll.

My biggest fear is when I die my wife will sell my guns for what I told her they cost.