70/30 smashburgers are fantastic... just make sure you wear a shirt that you don't care about.
In my opinion, it's more about the technique you use to cook something that lends its flavor or suites whatever it is the you're cooking.I have a stupid question, do you guys notice any difference in taste from an open flame verses the griddle? I'm sure there isn't much "flavor" from an open grill on a propane.
I have a stupid question, do you guys notice any difference in taste from an open flame verses the griddle? I'm sure there isn't much "flavor" from an open grill on a propane.
Get you an Anova Sous Vide, you'll only use the Weber for reverse searing....Only way I'll cook a steak from now on.In my opinion, it's more about the technique you use to cook something that lends its flavor or suites whatever it is the you're cooking.
We have a Weber gas grill, the Blackstone Griddle, and a Kamado Joe. There are certainly meals that only get cooked on a specific grill. For example cedar plank salmon is only done on the Kamado.
I've used a large cast iron plancha on the Weber and didn't think it offered the space and heat similar to the Blackstone. Fajitas, hibachi, fried rice, breakfast (including pancakes) are right at home on the griddle.
I'm anxious to see how much use the Weber gets anymore.
In my opinion, it's more about the technique you use to cook something that lends its flavor or suites whatever it is the you're cooking.
We have a Weber gas grill, the Blackstone Griddle, and a Kamado Joe. There are certainly meals that only get cooked on a specific grill. For example cedar plank salmon is only done on the Kamado.
I've used a large cast iron plancha on the Weber and didn't think it offered the space and heat similar to the Blackstone. Fajitas, hibachi, fried rice, breakfast (including pancakes) are right at home on the griddle.
I'm anxious to see how much use the Weber gets anymore.
Thanks guys, I didn't think there would be much difference but I guess I was thinking open flame verses a hot surface.I dont see much flavor difference between how anything is cooked that's not charcoal or wood tbh
My only problem with a Blackstone is a lack of thermal mass in the cooking surface.
I get a different taste...not substantial however.I dont see much flavor difference between how anything is cooked that's not charcoal or wood tbh
Dont discount a steak on it. I cook filets almost every weekend on mine and they are absolutely delicious!!I get a different taste...not substantial however.
I wouldnt do a steak on my blackstone unless im doin a hibachi style dish.
Can you put that on a pellet grill? I would think the heat area would be small.I have a Traeger Ironwood 650 & a Weber 3 burner propane. I bought this as a flattop conversion for the Weber. Works great for $80 and fits like a glove!
If I don't want to mess with my PK360 I'll start a steak on my pellet grill to get some flavor then sear on my Blackstone...works great.I get a different taste...not substantial however.
I wouldnt do a steak on my blackstone unless im doin a hibachi style dish.
No, I tried - my traeger gets to 500 - and at that temp to sear properly it would take a few more minutes and cook the inside.Can you put that on a pellet grill? I would think the heat area would be small.
Sous vide + sear on cast iron @ 600 = only way to cook steaks in my houseGet you an Anova Sous Vide, you'll only use the Weber for reverse searing....Only way I'll cook a steak from now on.