Originally Posted by duck911
Originally Posted by New_2_99s
Originally Posted by duck911
Well, I am NOT a Blackstone fan, for a number of reasons:

1) I have 2 buddies with Blackstones and they have BOTH developed warps. The heating is uneven under the cooking surface, and the thin, overseas crappy (~11 gauge) 1/8" top is prone to warping.
2) The units I used have SIGNIFICANT hot spots and cool spots and for a big load of food, requires rotating food around for an even cook.
3) Why buy another rolling unit to take up more room when there are FAR better griddle cooking alternatives that fit my needs?
4) Why spend $200+ when there are better options for half the price?

Having cooked on my buddy's Blackstone, and having seen how they break in, I decided to go this route:

https://steelmadeusa.com/collections/outdoor-cooking/products/flat-top-for-outdoor-grill#

7 gauge (~3/16" thick), US made steel. It fits perfectly on my 5 burner pro-series Member's Mark grill. Less footprint, heavier steel, retains heat better with NO "hot spots" like those I have experienced on the Blackstones, and HALF the price. And, I can take it camping (have used it over the campfire - works great!)


[Linked Image]


Way to bend the information to suit your intention, retard !!

[Linked Image from pagestudio.s3.amazonaws.com]

I see considerable hot spots on this "independant" test !

It is really all about how you heat the unit & how you cook within "your" limitations !

Being that the blackstone has only 2 burners, how many were use on that steelmade ?

No lying now, ya gimp !






Well, it was a good try, but you are either stupid, or disingenuous.

You cherry picked a picture of a RANGE TOP model, on top of an ELECTRIC, 4 BURNER RANGE. (not even remotely the application I posted about)...

Do YOU think it would heat unevenly on a crappy 4 burner electric range? Yea, so do I. Which is why I would never use it in that manner. In fact, having the griddle that close to the heat source is exactly why the Blacktone warps (spotty, DIRECT heat, versus more distant, indirect heat)

So, thanks for making my point for me.



Looks to me the thermal image '99 posted was for a gas range as captioned in the image.

Do you know if Steelmade uses integral stiffners on the underside of the their griddle? Blackstone utilizes welded angle stock on the underneath side to address warping....seems like a smart thing to do and adds considerable stiffness to the griddle plate.

The thermal image Steelmade presents for a Blackstone doesn't make a lot of sense given the burner pattern (I'm seeing 8 individual burners) doesn't match their product line of either individual strip burners (their larger area surface griddles) or H-burners (their smaller surface area griddles).

I guess I've used enough thermal imaging to be skeptical of pretty pictures without any other info. The color palette gradient is based on temperature resolution over the temps captured by the sensor and not absolute temps. Usually there's a gradient scale on the side of the image that tells the story.