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ABM

ABM

Happily Married In Music City, USA!
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I have a kamado-style Vision grill and a Camp Chef pellet smoker (although, I need to do some cleanout repair on the auger).

I enjoy both of them for various purposes. Steaks, burgers, spatchcock chicken generally go on the kamado. Brisket, butts, spatchcock chicken, ribs on the smoker.

Spatchcock chicken on the grill or smoker is one of my faves. Super easy and tasty. Perfect with a plate of mashed taters and green peas.

Any grilling/smoking aficionados in here? What are your specialties? I remember @MickZagger sharing some of his brisket smoking tricks, but it's been awhile.
 
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I’m currently shopping for a propane flat top grill. Probably go with a Blackstone or Camp Chef, one of the local stores sell Pit Boss but they are kind of stupid and gaudy looking, and I want cast iron instead of enamel coating.
I’ve been watching a lot of videos and realizing how much you can actually do on them. I’m most excited about hibachi, smash burgers and breakfast, but it seems the possibilities are endless. And being able to cook the greasier meals outside of the kitchen is huge plus for cleanup.
Smokers are awesome, but after my buddy next door got one and we’ve eaten from it like a hundred times I’ve noticed the smoke flavor does eventually lose its luster and the device gets relegated to special occasion status. They are still awesome though even for that purpose. I’m thinking since nearly everyone I know has smokers (that’s kind of been a big trend last few years) I’d try something different.

Anyone got any flat top experience?
 
jonnyboy said:
I’m currently shopping for a propane flat top grill. Probably go with a Blackstone or Camp Chef, one of the local stores sell Pit Boss but they are kind of stupid and gaudy looking, and I want cast iron instead of enamel coating.
I’ve been watching a lot of videos and realizing how much you can actually do on them. I’m most excited about hibachi, smash burgers and breakfast, but it seems the possibilities are endless. And being able to cook the greasier meals outside of the kitchen is huge plus for cleanup.
Smokers are awesome, but after my buddy next door got one and we’ve eaten from it like a hundred times I’ve noticed the smoke flavor does eventually lose its luster and the device gets relegated to special occasion status. They are still awesome though even for that purpose. I’m thinking since nearly everyone I know has smokers (that’s kind of been a big trend last few years) I’d try something different.

Anyone got any flat top experience?
Click to expand...
I got my indoor flat top from this company and absolutely love cooking on it. They sell an outdoor griddle like the Blackstone, but they also make flat tops that you can just put on top of your grill, so you can get the best of both.


https://steelmadeusa.com/collection...s/outdoor-cooking-base?variant=40480916635821
 
We have and love our Traeger. But I enjoy our schwenker. I enjoy cooking on an open flame.
 
jonnyboy said:
I’m currently shopping for a propane flat top grill. Probably go with a Blackstone or Camp Chef, one of the local stores sell Pit Boss but they are kind of stupid and gaudy looking, and I want cast iron instead of enamel coating.
I’ve been watching a lot of videos and realizing how much you can actually do on them. I’m most excited about hibachi, smash burgers and breakfast, but it seems the possibilities are endless. And being able to cook the greasier meals outside of the kitchen is huge plus for cleanup.
Smokers are awesome, but after my buddy next door got one and we’ve eaten from it like a hundred times I’ve noticed the smoke flavor does eventually lose its luster and the device gets relegated to special occasion status. They are still awesome though even for that purpose. I’m thinking since nearly everyone I know has smokers (that’s kind of been a big trend last few years) I’d try something different.

Anyone got any flat top experience?
Click to expand...
I don’t have actual experience cooking on them, but the local hardware store I recently had a PT gig at prided itself on being “BBQ Central”. From observation and feedback, the Pit Boss is pretty much as you described it…..and an absolute bitch to put together. Nothing ever seemed to line up (We put them together….and delivered them…….as part of the sales pitch). But then, that’s a problem with most brands. We sold several of the Blackstone flat top grills (oddly enough to food truck operators) and got very good feedback. They seem to be the ticket when you’re feeding a crowd……but it’s mind boggling what a decent BBQ costs these days……but based on what I saw, Blackstone beats Pit Boss all to hell. No idea about Camp Chef……
 
RR7 said:
I got my indoor flat top from this company and absolutely love cooking on it. They sell an outdoor griddle like the Blackstone, but they also make flat tops that you can just put on top of your grill, so you can get the best of both.


https://steelmadeusa.com/collection...s/outdoor-cooking-base?variant=40480916635821
Click to expand...

Those are sweet, something like that is way more my style. I’m all about simplicity when it comes to things that need to be well built. Plastic knobs, nooks and crannies are just a pain when your messing with grease and smoke. You could probably pressure wash that thing and not worry about fucking it up.
 
jonnyboy said:
Those are sweet, something like that is way more my style. I’m all about simplicity when it comes to things that need to be well built. Plastic knobs, nooks and crannies are just a pain when your messing with grease and smoke. You could probably pressure wash that thing and not worry about fucking it up.
Click to expand...
Yeah, my stove top one is super heavy duty. Weighs like 35 pounds, and is just a thick cast iron pan, basically.
 
UncleCliffy'sDaddy said:
I don’t have actual experience cooking on them, but the local hardware store I recently had a PT gig at prided itself on being “BBQ Central”. From observation and feedback, the Pit Boss is pretty much as you described it…..and an absolute bitch to put together. Nothing ever seemed to line up (We put them together….and delivered them…….as part of the sales pitch). But then, that’s a problem with most brands. We sold several of the Blackstone flat top grills (oddly enough to food truck operators) and got very good feedback. They seem to be the ticket when you’re feeding a crowd……but it’s mind boggling what a decent BBQ costs these days……but based on what I saw, Blackstone beats Pit Boss all to hell. No idea about Camp Chef……
Click to expand...

That was my gut feeling about the Pit Boss after inspecting it some. Good to know the food truck guys opinions on the Blackstone also, that’s a sales pitch that speaks for itself.
Great info here man, thanks!
 
RR7 said:
Yeah, my stove top one is super heavy duty. Weighs like 35 pounds, and is just a thick cast iron pan, basically.
Click to expand...

I honestly considered just building one. I could pretty easily do most of it as far as welding the base and plumbing the gas lines, but I want the flat top to be either cast or stainless, and free from imperfections. The flat top itself would be beyond my capabilities.
 
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Griddle in action:

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ABM said:
I have a kamado-style Vision grill and a Camp Chef pellet smoker (although, I need to do some cleanout repair on the auger).

I enjoy both of them for various purposes. Steaks, burgers, spatchcock chicken generally go on the kamado. Brisket, butts, spatchcock chicken, ribs on the smoker.

Spatchcock chicken on the grill or smoker is one of my faves. Super easy and tasty. Perfect with a plate of mashed taters and green peas.

Any grilling/smoking aficionados in here? What are your specialties? I remember @MickZagger sharing some of his brisket smoking tricks, but it's been awhile.
Click to expand...

I got a Traeger about 10 years ago and it’s the bomb. Never had any problems with it, but I’m super anal about cleaning it out after about every 5 smokes. I cook a lot more on it in the summer months but still use it in the winter for steaks and a prime rib during the holidays.

Smoking meat with a good adult beverage is one of my favorite hobbies. I got a local meat market called Mayer’s that I frequent often for the top notch cuts.
 
jonnyboy said:
I’m currently shopping for a propane flat top grill. Probably go with a Blackstone or Camp Chef, one of the local stores sell Pit Boss but they are kind of stupid and gaudy looking, and I want cast iron instead of enamel coating.
I’ve been watching a lot of videos and realizing how much you can actually do on them. I’m most excited about hibachi, smash burgers and breakfast, but it seems the possibilities are endless. And being able to cook the greasier meals outside of the kitchen is huge plus for cleanup.
Smokers are awesome, but after my buddy next door got one and we’ve eaten from it like a hundred times I’ve noticed the smoke flavor does eventually lose its luster and the device gets relegated to special occasion status. They are still awesome though even for that purpose. I’m thinking since nearly everyone I know has smokers (that’s kind of been a big trend last few years) I’d try something different.

Anyone got any flat top experience?
Click to expand...

Dude, my brother-in-law has a flat top and does amazing things with it! His smash burgers are to freakin' die for! Smashes the burgers, grills the onions, toasts the buns, melts the cheese over the burgers. The whole deal. It's a heavenly outdoor experience to say the least.
 
jonnyboy said:
Those are sweet, something like that is way more my style. I’m all about simplicity when it comes to things that need to be well built. Plastic knobs, nooks and crannies are just a pain when your messing with grease and smoke. You could probably pressure wash that thing and not worry about fucking it up.
Click to expand...

I hear ya. What made me actually think of this thread was watching this vid (Sam rocks great cooking vids!). Seems too bells & whistles to me, though.

 
I just picked up a Blackstone, they had them at Ace Hardware and my impatience got the best of me. Was going to be frugal and get the smaller one but ended up saying fuck it and getting the 36” four burner. They had the top of the line one with built in air fryers for $1000 more, but that’s a little over the top for me.

Got skirt steaks and chicken marinating. Gonna have neighbors over for fajitas to break it in.
 
jonnyboy said:
I just picked up a Blackstone, they had them at Ace Hardware and my impatience got the best of me. Was going to be frugal and get the smaller one but ended up saying fuck it and getting the 36” four burner. They had the top of the line one with built in air fryers for $1000 more, but that’s a little over the top for me.

Got skirt steaks and chicken marinating. Gonna have neighbors over for fajitas to break it in.
Click to expand...
Don't know what the Blackstone says. I know that my flat top said to cook something greasy like bacon to start off with, to kind of season the top.
 
jonnyboy said:
I just picked up a Blackstone, they had them at Ace Hardware and my impatience got the best of me. Was going to be frugal and get the smaller one but ended up saying fuck it and getting the 36” four burner. They had the top of the line one with built in air fryers for $1000 more, but that’s a little over the top for me.

Got skirt steaks and chicken marinating. Gonna have neighbors over for fajitas to break it in.
Click to expand...

Wow, nice!!

I hear Blackstone's are better than Kreskin's any day.
 
jonnyboy said:
I just picked up a Blackstone, they had them at Ace Hardware and my impatience got the best of me. Was going to be frugal and get the smaller one but ended up saying fuck it and getting the 36” four burner. They had the top of the line one with built in air fryers for $1000 more, but that’s a little over the top for me.

Got skirt steaks and chicken marinating. Gonna have neighbors over for fajitas to break it in.
Click to expand...
We expect a full report once the dishes are done and put away…….
 
RR7 said:
Don't know what the Blackstone says. I know that my flat top said to cook something greasy like bacon to start off with, to kind of season the top.
Click to expand...

Yea I fired it up real hot for 20 minutes to burn off any sticker residue, etc. then cleaned and seasoned it before cooking.
 
MickZagger said:
I got a Traeger about 10 years ago and it’s the bomb. Never had any problems with it, but I’m super anal about cleaning it out after about every 5 smokes. I cook a lot more on it in the summer months but still use it in the winter for steaks and a prime rib during the holidays.

Smoking meat with a good adult beverage is one of my favorite hobbies. I got a local meat market called Mayer’s that I frequent often for the top notch cuts.
Click to expand...
Love my Traeger...9 years zero issues.
 
Living down in Texas and it's funny that 10 years or so ago when I got here, having a pellet smoker was a major taboo in the BBQ world but seem to see more and more of them at competitions. I personally have never cooked on one, keep to my Old Country off-set smoker and it does great for brisket, ribs, chicken etc. I've also got a smaller charcoal bbq for when me and the Mrs just want a steak or some fajitas. I will say if you're looking for a smoker then it really does pay to make sure you get a quality one, that has 1/4 inch thick steel, it will really help with temperature regulation. Also I added the LavaLock padding around the smoke chamber and fire box and that really helps with smoke leakage. Having done quite a few competitions, any little bit that can help is worth it, even if it's just for the family dinner.

Will probably fire up the big boy for Easter with a brisket but I probably only use it about once a month since I also work 70 hours a week, add in a weekend day for golf and one day for the wife and my time is pretty well spent.
 
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bigbailes said:
My mom was guilty of having that one ... she did some mean stir fry on it and countless pancakes on weekend mornings!
Click to expand...

Those were certainly bad. CIRCA: Air popcorn poppers!
 
Would love to get a flattop to do some carne asade. For now this does the trick, charcoal with propane ignition.

61F835StBQL._AC_SS450_.jpg
 
My grandpa when he was still alive used to wake up at the crack of dawn and put a brisket on his offset smoker and let it smoke all day while he sat next to it in his chair and worked on a case of beer.
 
Chris Craig said:
My grandpa when he was still alive used to wake up at the crack of dawn and put a brisket on his offset smoker and let it smoke all day while he sat next to it in his chair and worked on a case of beer.
Click to expand...

 
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