15 Chef-Approved Tips You Need When Cooking On A Blackstone Griddle

When Blackstone introduced its initial 36-inch griddle in 2008, it is unlikely anyone realized how much it would transform the world of outdoor cooking. Functioning essentially as a portable, gas-fueled flat-top grill, the extensive Blackstone lineup has become a favorite among professional chefs and barbecue enthusiasts due to its incredible versatility and the high-quality meals it produces.

I learned the ropes of flat-top cooking while working in restaurant kitchens, picking up various techniques from experienced chefs. When I eventually transitioned from a traditional grill to a Blackstone griddle at home, I discovered that much of my professional training was directly applicable. Similar to the flat-tops found in commercial kitchens, the Blackstone griddle is fantastic for rapid, high-heat cooking, offering users precise temperature control and a large surface area to prepare significant quantities of food at once. It can manage multiple ingredients simultaneously, with larger models even providing distinct cooking zones with varying heat intensities. However, while Blackstone griddles can turn out superb meals, it is not as simple as just cranking up the heat and tossing on your food. Although my professional background certainly helped, mastering a Blackstone requires knowledge specific to the equipment. Below, I have compiled a list of the most useful tips for cooking on a Blackstone griddle, covering everything from initial setup to maintenance, along with essential advice for achieving the best results every time.

Don’t rush the assembly process

Unless you are buying one used, the first step toward firing up your Blackstone griddle is putting it together. Fortunately, the process is fairly straightforward and does not require specialized tools; a Phillips head screwdriver and an adjustable wrench should be all you need.

That said, you should pay close attention to the provided instruction manual if you want to get the assembly right on your first attempt. The booklet contains not only details on how to register your warranty but also a highly detailed guide on how to construct your new griddle. If you have acquired a second-hand unit without a manual, Blackstone offers digital versions for all its models as free downloads on its website. It is also recommended that you have a partner to assist with the assembly. Depending on the size of your unit, the cooking plate will likely be quite heavy, so having someone else available to help lift it into position is beneficial.

Before you ignite your Blackstone griddle, you need to consider where it will be stationed. Most people use their griddles outdoors, and the first factor to consider is the type of surface it will sit on.

The priority is ensuring the ground is level and stable, as you want to eliminate any chance of the appliance tipping, which could damage the unit or cause injury to those nearby. You should also ensure you have enough space to move around while cooking and that the griddle plate is as flat as possible. It is a good idea to use a spirit level to verify that the unit is positioned evenly. Where you store your Blackstone is up to you. Some owners prefer to move their griddle under cover to shield it from the elements, though this may not always be feasible. If you must keep your Blackstone outside, it is worth purchasing a cover to protect it from inclement weather that could lead to rust over time.

Invest in quality cooking utensils

One of the primary appeals of the Blackstone griddle is its versatility, allowing you to prepare a wide variety of delicious foods. That said, you will be limited in your culinary creativity if you do not equip yourself with quality tools and supplies.

Flat-top grills are common in commercial kitchens, making them a great source of inspiration for your toolkit. You will want a reliable pair of tongs and a sturdy spatula for flipping, moving, and serving your food. Additionally, a griddle press, a cloche, and a scoop are useful items to have on hand. You should also pick up a few squeeze bottles; cooking on a Blackstone typically requires a fair amount of oil, and these bottles are invaluable for controlling how much you use and exactly where you apply it. Cleaning your griddle between uses is crucial, so you should invest in scrapers and wire brushes to simplify the task. You will also want to keep a healthy supply of heavy-duty paper towels on hand for wiping down the plate, absorbing excess oil, and seasoning.

You have assembled your new Blackstone griddle and found the perfect location for it, but before you start cooking, there is a critical step that cannot be overlooked: seasoning. I am not referring to salt and pepper here, but rather the process of preparing the griddle plate for use.

Seasoning involves binding a protective layer of oil to the cooking surface—much like you would with a cast-iron skillet—to prevent food from sticking, protect the metal, and assist with heat distribution. You will need to repeat this process periodically between uses, but fortunately, seasoning your Blackstone is a relatively simple task. First, give the griddle a thorough cleaning, then use paper towels to coat the plate with oil. Blackstone sells its own seasoning oil, but a high-smoke-point oil like avocado or canola works just as well. Turn the heat to high until the oil begins to smoke, then let it continue for about 10 minutes to burn off. You should repeat this process two or three times until the surface develops a dark, even sheen, which indicates it is ready for cooking.

One of the main advantages of cooking with a Blackstone griddle is that it generates significant heat, resulting in short cooking times. However, this also means that once your first ingredients hit the plate, you will not have much time to prepare additional items.

The key is to have as many of your ingredients prepped as possible before you begin cooking. Dice, peel, and chop everything that requires it. If you are using seasonings, sauces, or oils, have them ready to go, as you do not want to be running back and forth to the kitchen to grab something you forgot. Many Blackstone griddles come with shelving attachments, which can make it easy to line up your ingredients, but be careful: The residual heat from the griddle can make these shelves hot, so you may want to avoid placing items on them that might melt or cold ingredients that could start pre-cooking. Instead, you might find it easier to set up a small side table to lay out everything you need.

Preheat your griddle before cooking

In most cooking scenarios, you should allow your appliance to reach the required temperature before adding any food, and this is no different when using a Blackstone griddle. Fortunately, they do not take very long to heat up, and turning the griddle on about 10 to 15 minutes before cooking should be sufficient time to get it ready.

The issue with cooking from a cold start is that it generally results in food that is cooked unevenly. Often, you will find that the exterior of the food cooks while the interior does not receive the heat it needs, especially with thicker items like juicy steaks and burgers. You also run the risk of not giving any fat or oil enough time to render properly, leading to undercooked, greasy food. If you have prepped everything but forgot to warm up your griddle, do not be tempted to skip the preheating step, as that extra bit of time will make all the difference.

Depending on which Blackstone griddle model you own, there is a good chance it features multiple burners located beneath the griddle plate. Each burner has its own temperature dial, which allows you to adjust the heat separately to create different cooking zones.

Being able to create multiple heat zones is perfect for preparing several ingredients at once; for example, you might want to grill burger patties on one zone, fry bacon on another, and slow-cook onions on a separate section. However, determining the exact heat distribution of each zone requires a bit of experimentation. If one zone is set to high heat, it will also increase the temperature of adjacent zones, so you need to ensure you do not accidentally burn ingredients in neighboring areas. Once you become more familiar with where each zone is located and how they affect one another, you will find it much easier to cook a wider variety of ingredients simultaneously.

Pick up an infrared thermometer

While the dials on a Blackstone griddle provide a lot of control over the heat each burner produces, most are labeled in a way that does not offer a precise temperature. This can be an issue when you are preparing foods that require specific temperatures and you are trying to avoid undercooking or burning them.

Additionally, according to Blackstone, its griddles can heat up to over 650 degrees Fahrenheit. This is a temperature that most people will never need for cooking, but if you accidentally get your griddle too hot, it can take some time for it to cool down. The most effective way to determine the temperature of your griddle is by investing in an infrared thermometer. Simply point the thermometer at any section of the hot plate, and you will receive an exact reading of the current temperature. This is also extremely handy for identifying your hot spots and cooking zones. The downside of these thermometers is that while they are superb for determining surface temperature, they will not tell you if food is fully cooked in the middle. For that, you should pick up a high-tech food thermometer with trusted reviews.

If there is one thing you will always need when you own a Blackstone griddle, it is cooking oil. Aside from needing oil to regularly season the griddle plate, you will also be using it for most recipes—and you need to ensure you are using the right type for the job.

Cooking oils have what is known as a smoke point, which is the temperature at which they begin to break down, and it varies from oil to oil. If the oil gets too hot, aside from starting to smoke, it will begin to impart a nasty, acrid taste to your food. There is also the chance it could get hot enough to ignite, which is something you should avoid at all costs. The trick is to try and stick to oils with a high smoke point when you are cooking on high heat; avocado, sunflower, and canola oils generally fall into this category. Olive oil is great for sautéing, but its lower smoke point means it is less suitable for anything above 375 degrees Fahrenheit.

Because Blackstone griddles tend to get hot quickly, you need to be particular about when you add your oil. Add it too soon, and it will start to break down before your food has had a chance to cook. You will end up with the same flavor issues that you get from oil that has passed its smoke point.

The easiest option is to add the oil just before you add your food to the griddle, and using a squirt bottle tends to make this even easier. However, if you are still finding that it is heating up too soon, there is another route you can take. By coating your food in oil before placing it on the griddle plate, they will heat up at the same rate. This also has another advantage: If you are using dry herbs or spices for flavor, the oil will help them stick to the food, meaning you will end up with tastier results. You also want to be wary of any excess oil left on the griddle after seasoning it, so make sure you give the surface a thorough wipe-down with paper towels before you start cooking.

While cooking with a Blackstone griddle produces delicious food, it can be a little messy. There tends to be a decent amount of grease produced, which can also splatter as it gets hot and ingredients are flipped and maneuvered around the hot plate.

To avoid ruining your clothes or, even worse, getting splashed with hot oil, consider wearing a heavy-duty cooking apron. While a fabric apron will do the trick, you can also opt for an apron made with oil-proof rubber, which you can wipe clean between uses without having to throw it in with your regular laundry. With yourself taken care of, it is time to think about where your Blackstone is situated. If you want to avoid getting grease stains on your deck or patio, you may want to position it on top of a section of old carpet or a piece of tarp that you can wipe or spray clean. If, despite these measures, you find yourself needing to mop up a spill, you can use kitchen staples like salt or flour to absorb cooking oil, making it easier to clean up.

Clean your griddle as soon as possible after cooking

Cleaning a Blackstone is simpler than you might think, but under one condition: clean the griddle every time you cook on it, as soon as possible after you are finished. The longer you leave it, the harder it will be to remove excess grease and food remnants.

When you are done cooking, turn the griddle off and use a scraper to coax any remaining oil and food particles to the sides and into the grease tray. Given the griddle will still be hot, now is a good time to wear a pair of heat-resistant gloves if you own them. The scraper should make short work of anything that is burned onto the surface, but for stubborn residue, squirt a little water onto the problem area, and it should release fairly easily. Next, use your paper towels to wipe the griddle plate clean. Now, whether you should season the griddle at this point depends on who you ask. Some people say you should season after every cook, but this is likely excessive, so you may just want to re-season when you notice the griddle is losing its non-stick properties. Whichever you choose, when you are done, add a very light coat of oil to the cooled griddle, as this will protect the surface from rust.

I have already mentioned that cooking on a Blackstone griddle tends to produce a lot of grease and that most models have a tray to catch the remnants. However, you need to think carefully about how to dispose of these leftovers.

Before you decide to throw it away, it is worth remembering that cooking oil is generally safe to reuse if you filter it and keep it refrigerated. If you do not want to go down this route, be aware that you should never dispose of used grease down the sink, as it can solidify and block your plumbing. One method is to carefully decant the used oil into a wide-mouthed jar or container, then throw it in the trash once it has cooled down. Alternatively, you can copy Martha Stewart’s approach to disposing of cooking oil and use paper towels to absorb the leftovers. When the oil-soaked paper is cool enough to handle, simply scoop it up and put it in the trash.

Unless you picked up your Blackstone on a whim, there is a good chance you were sold on the idea after seeing the potential of what they can do. However, while everyone can learn to be a griddle pro, if you are new to using one, do not expect to become a master overnight.

There are plenty of helpful guides online—hopefully, this one is included—but at the end of the day, it takes practice. You need to become intimately familiar with the nuances of your appliance by learning where its hot spots are and what temperatures work best for different foods. Be prepared to make mistakes, and when things go wrong, try to learn why, whether it was the timing, temperature, or amount of oil you used. If you keep messing up a particular type of food, do not be disheartened; research potential solutions and try again. Over time, you will get better. Also, when you do overcome a particular issue, try and share your advice online. There is a sizable, welcoming community of Blackstone lovers and it thrives on shared experiences.

There are a number of classic recipes that have helped to earn Blackstone griddles their iconic reputation, such as homemade smash burgers or perfectly cooked, crispy bacon. However, while you will certainly get great results with these dishes, it is worth stepping out of your comfort zone.

Blackstone griddles are insanely versatile and you might be surprised to discover what you can use them for. For instance, why not try whipping up our recipe for Hunan-style beef stir-fry, a dish whose delicious complexity belies its simplicity? If you have recently used your griddle for bacon, think about saving the grease and using it to revive leftover fried rice. With the right tools, you can use your Blackstone to make moreish nachos, homemade pizza, or even freshly “baked” cookies. At the end of the day, experimentation will yield untold outcomes, and while not every recipe will be a winner, you are guaranteed to land on some dishes that defy your expectations.