re: Somebody explain the outdoor griddle phenomenon to me.

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Do you even Smashburger, bro?

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the most overrated piece of food ever.

If I had a blackstone I’d cosplay as a hibachi chef

I just gave mine to my nephew today.

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It’s a griddle. I have one in my pantry that I use for pancakes. I don’t get it.

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Well then it’s not for you.

I’ve got one. I use it for smash burgers, fajitas, fried rice, certain cuts of steak… Just to name a few things .. it’s a pretty handy thing to have if you know how to use it

I cook breakfast every once in a while with it.

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the point of a smashburger is the crust and the flavors that develop with that crust

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I can grill a”crusty“ burger without smashing it

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I can grill a”crusty“ burger without smashing it

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the point is the concentration of the flavor

a true smashburger should be so thin that it is almost translucent

its all crust

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I’ve got one. I use it for smash burgers, fajitas, fried rice, certain cuts of steak… Just to name a few things .. it’s a pretty handy thing to have if you know how to use it

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Which of those is a challenge with an indoor griddle pan?

And call me crazy, perhaps a wok or cast iron?

You could go all in- get all the specialized pans for half the price and half the space at a better quality I think is the point in the thread.

In theory a blackstone should be a pretty niche family that really wants to be outdoors all the time, and has a tight list of meals that aren’t better open flame


It’s ballooned far past that

I don’t really care what others cook on, but in discussion of viral marketing I guess more interesting.

I use my Blackstone several times per month.

It's also not hot as balls 80% of the year like Louisiana so I spend a lot of time outside.

It's not a do everything tool. I don't use it for steaks and it can't replace a smoker.

I use mine to sear after sous vide.

I’ve measured mine at temps right above 600°