Howdy, after seeing all of the POSITIVES here, pretty sure going to pull the trigger on one. Since it is just my wife and I, looking at the portable 22" with lid. Tell me what do I need to know, Pros and Cons, please. Also, what accessories do I require, implements and such. Any and All help/recommendations are GREATLY appreciated and acted upon. Thanks!!

Agree with Ezra. I have the 22" in my RV and have never cooked on it and NOT wished that it was bigger.

Also, there are tons of YouTube videos on blackstone techniques, recipes, etc.

Do yourself a favor and get at least the 28. I've owned a 28 for 3 years and there are times I wish I had a 36. Only 2 of us but when we have company the additional 2 burners would be nice for capacity and zoning. It's not often enough to justify an upgrade at this point unless I catch one on clearance.

Agreed with the others on going one size up. Only reason to go 22" would be if you really intend to travel with it fairly frequently.

I have a 28" and am happy with it. We cook for the four of us with no issues.

I took it on a trip with 12-13 guys in October and it kept up ok for them, especially with breakfasts. We did steaks in a couple batches I think, and did stir fry in batches four plates at a time, (people picked their own veggies and meat and we cooked each separate).

For two people, and even with some company, a 28" would be fine.

The 28 is the way to go. Breaks down easy to travel in a truck. I've cooked breakfast, burgers, fajitas for 20 people on it. Do it in stages and keep warm in oven if possible. Biggest issue was cooking 20 packs of bacon or really cheap packaged burgers. The amount of grease to deal w is hard. Filled up grease holder several times.

Adventure Ready 28
Head to Walmart they have an entire Blackstone accessory section

Just need a couple of spatulas and a scraper 3 pack they sell

Oh and get a cover unless you want rats

Squeeze bottles for oil, water, etc. are a must. So far the ones I've had are all cheap and don't last so it's nice to have some spares.

I bought a melting/steam lid for putting over food on the griddle to melt cheese on patties or steam things but with the griddle cover closed it accomplishes pretty much the same thing so I would not bother with one.

Oh and the Blackstone clearance section is money come fall

You may accidently buy another 17inch for $50

Thanks for all of the answers! Does anyone use an infrared temperature device to determine griddle temp???

Mark Fairchild said:

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Thanks for all of the answers! Does anyone use an infrared temperature device to determine griddle temp???

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I have this one:

Etekcity Infrared Thermometer 774, Digital Temperature Gun for Cooking, Non Contact Electric Laser IR Temp Gauge, Home Repairs, Handmaking, Surface Measuring, -58 to 716 , - 50 to 380 , Yellow https://a.co/d/ifE0O8u

I have the same one posted above me in response, but honestly I don't find any need to measure the surface temps. It's either minimum flame or wide open for me. It's not a precise cooker by any means but doesn't need to be. It's simple!

bam02 said:

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I have the same one posted above me in response, but honestly I don't find any need to measure the surface temps. It's either minimum flame or wide open for me. It's not a precise cooker by any means but doesn't need to be. It's simple!

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I would recommend getting one bc they are fun as hell

I have an Etek too. Bought it well before the Blackstone. Agree they are fun(and useful). Get one.

I have the 22" that bounces between deer camp and home, no issues cooking for 4-8 people on it. Have cooked everything from breakfasts to burgers to fried rice on it easily.

With more than 4, my buddy's bigger 36" makes it a lot easier.

A good spatula, good heavy squirt bottles, the steaming dome and a good scraper are plenty. I added a burger press not too long ago since the spatula flexes and ends up bending a little trying to make a good smashburger. My neighbor has a 36" that stays in his barn and has a really nice magnet strip to hold utensils on the shelf that I like a lot.

No matter what....get a lid of some sort for it. You'll be really glad you did, even though they aren't cheap.

Quote:

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A good spatula, good heavy squirt bottles, the steaming dome and a good scraper are plenty. I added a burger press not too long ago since the spatula flexes and ends up bending a little trying to make a good smashburger.

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I bought a smashburger press (similar to this one - Burger Press) and use smashburger parchment paper (similar to these) when smashing and it works very well, and solves the bending spatula problem.

What are the squirt bottles used for?

Squirting oil around on the skillet and adding water to things like veggies for steaming.

I use bottles for oil and water. You can also put melted butter to use for making omelets. Squirt on griddle and spread w spatula then eggs.

MookieBlaylock said:

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Oh and the Blackstone clearance section is money come fall

You may accidently buy another 17inch for $50

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bought the 17 and 28(with folding stand) at the same time for $150 total.

agcrock2005 said:

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Quote:

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A good spatula, good heavy squirt bottles, the steaming dome and a good scraper are plenty. I added a burger press not too long ago since the spatula flexes and ends up bending a little trying to make a good smashburger.

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I bought a smashburger press (similar to this one - Burger Press) and use smashburger parchment paper (similar to these) when smashing and it works very well, and solves the bending spatula problem.

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Just the press works, no need for parchment paper. Just one more thing to deal with that I find unnecessary.

If I don't use the paper then the meat sticks to the press after the smash. Maybe they make a press that is non-stick??

I use parchment lapsed for the same reason. Adds almost no difficulty to the process.

Cut a small sheet of paper, lay it on the ball of burger meat, press and hold for 20-30 seconds, repeat for all burgers.