When we bought our first Blackstone in 2019, I had no idea how much it would eventually become part of our lives. Looking back now, there are quite a few things I wish I had understood from the beginning—not because owning a griddle is difficult, but because a few simple lessons can make the experience so much better.

When my wife, Justine, and I bought our first Blackstone back in 2019, I thought I was buying an outdoor cooking appliance.

That was technically true.

What I did not realize was that I was also buying my way into a completely different style of cooking. The griddle changed how I thought about meals, what I was willing to try outside, and eventually even the kind of content I would create. Over time, that first Blackstone led to a YouTube channel, Griddle Crew, cooking competitions, Social Summits, friendships, more Blackstone equipment than I probably need, and a whole lot of meals made on a piece of hot steel.

But I definitely did not know what I was doing on day one.

If I could go back and talk to the version of myself who had just bought that first griddle, these are the things I would tell him.

Your First Seasoning Does Not Have to Be Perfect

One of the first things new Blackstone owners worry about is seasoning the griddle.

You see pictures online of perfectly black, glassy cooking surfaces and immediately assume yours is supposed to look exactly like that after the first seasoning session.

It probably will not.

And that is fine.

A properly seasoned cooking surface develops over time. Your first few layers create the foundation, but cooking on the griddle is what really continues building that surface.

Different parts of the griddle may darken at different rates. The corners and edges may take longer. You may see some uneven coloration at first.

Do not panic and start stripping everything back down because it does not look like somebody else’s griddle on Instagram.

Follow the seasoning process, cook on it, clean it properly, and keep going.

A well-used griddle usually gets better with time.

More Oil Is Not Better

This is closely connected to seasoning.

It is easy to think that if a little oil protects the griddle, then a lot of oil must protect it even more.

That is not how it works.

When seasoning the surface, you want extremely thin layers. If there is enough oil sitting on the steel that you can clearly see it pooling or streaking, you probably have too much.

Heavy layers can become sticky instead of forming the smooth polymerized coating you want.

The same lesson applies after cooking.

You need enough oil to protect the surface, but you do not need to leave the griddle swimming in it.

Thin is your friend.

You Do Not Need Every Accessory Immediately

Blackstone accessories are dangerous.

Not physically dangerous.

Dangerous to your wallet.

When you first get a griddle, it is very easy to convince yourself that you need seventeen spatulas, three domes, six bottles, multiple presses, specialized cutters, warming racks, taco holders, and a gadget specifically designed to move exactly four pieces of bacon.

Some accessories are genuinely useful.

Others will end up living in a cabinet.

If I were starting over, I would begin with the basics:

• Two good spatulas
• A scraper
• Squeeze bottles for oil and water
• Tongs
• A melting dome
• A quality instant-read thermometer
• A few towels or paper towels

Then I would add accessories based on what I actually cook.

If you make smash burgers constantly, a burger press may become essential.

If you make breakfast every weekend, certain tools may make that easier.

If you never make tacos, you probably do not need six taco racks because they looked cool in the store.

Let your cooking habits determine your accessories instead of the other way around.

Stop Cooking Everything on High

This may be one of the most important things I learned.

When you first get a Blackstone, there is a temptation to treat it like the entire surface should always be screaming hot.

That works for certain foods.

It does not work for everything.

Smash burgers may need high heat, but eggs do not. A steak may benefit from an intense sear, while a grilled sandwich needs enough time for the cheese to melt before the bread burns.

Learning to create different heat zones across the griddle completely changes the way you cook.

One section can be hot for searing.

Another can be medium for vegetables.

Another can run low for eggs or bread.

You can even leave one burner off and use that section as a holding zone.

Once you stop thinking of the Blackstone as one giant frying pan and start thinking of it as several cooking stations, it becomes far more versatile.

Learn Where Your Griddle Is Hot

Every griddle has personality.

Even with the burners set evenly, the entire surface will not necessarily behave exactly the same.

Wind matters.

Outdoor temperature matters.

The position of the burners matters.

Food already sitting on the steel changes how heat is distributed.

Spend some time learning your particular griddle.

Watch where pancakes brown fastest.

Notice which section gets the strongest sear.

Pay attention to where food slows down.

An infrared thermometer can help you learn those differences, but eventually you start recognizing them simply by watching and listening to the food.

Knowing your hot spots and cooler areas makes cooking much easier.

Give the Food Room

One of the biggest advantages of owning a Blackstone is the amount of cooking space.

Then we sometimes ruin that advantage by piling everything into one small area.

Crowding food can trap steam and reduce browning.

If you want crispy potatoes, spread them out.

If you want a good sear on meat, give the pieces some room.

If you are cooking vegetables, do not automatically pile them into a mountain unless steaming them is actually what you want.

Use the whole surface.

That big piece of steel is there for a reason.

Stop Moving Food Constantly

This was another lesson that took some time.

A lot of people start griddle cooking by constantly touching the food.

Flip it.

Move it.

Stir it.

Check it.

Move it again.

Sometimes the best thing you can do is leave it alone.

A smash burger develops its crust because the meat stays in contact with the steel.

Potatoes brown because they sit long enough for that surface to caramelize.

Vegetables develop color when they are not constantly being tossed around.

If the food is supposed to brown, give the griddle time to do its job.

Patience is a cooking technique too.

Get a Good Thermometer

I wish more new outdoor cooks understood how useful a thermometer is.

There is nothing wrong with cooking by feel once you have enough experience, but guessing is not a badge of honor.

A good instant-read thermometer helps with:

• Steak
• Chicken
• Pork
• Burgers
• Thick cuts of meat
• Reheating leftovers
• Reverse searing
• Pellet-grill cooks

When you start combining a pellet grill with the griddle, it becomes even more important.

You can smoke something low and slow, monitor the internal temperature, then move it to the Blackstone at exactly the right time for the finishing sear.

The thermometer removes a lot of unnecessary guesswork.

Learn Basic Propane Safety Early

This is not the exciting part of owning a Blackstone, but it matters.

Learn how your propane system works.

Inspect the hose and regulator.

Know how to connect the tank properly.

Know what propane smells like.

Know how to perform a leak test with soapy water.

If something does not seem right, stop and investigate it before lighting the griddle.

It is easy to become comfortable with equipment you use regularly. That comfort should not turn into complacency.

A few minutes checking the propane system is always worth it.

Clean the Griddle While It Is Still Warm

You do not need to make cleaning complicated.

When the cooking is finished and the food is off the surface, scrape away the leftover debris while the griddle is still warm.

A little water can help loosen stubborn food when appropriate. Scrape everything toward the grease management system, wipe the surface, and apply a very light protective coat of oil once the griddle is clean and dry.

The mistake is walking away from the mess and deciding you will deal with it tomorrow.

Tomorrow becomes next weekend.

Next weekend becomes next month.

Then suddenly you are searching the internet for “how to restore my Blackstone.”

A couple of minutes after every cook can save you a much larger job later.

Rust Is Usually Preventable

Moisture is the enemy of the cooking surface.

If you clean the griddle and leave water sitting on it, rust can develop.

If you live somewhere humid, protecting the surface becomes even more important.

Dry the griddle completely after cleaning and leave that thin protective coat of oil.

Use a cover.

If condensation is an issue, pay attention to ventilation and moisture under the cover.

You do not need to be obsessive about it, but you do need to remember that this is steel sitting outside.

Take care of it and it will take care of you.

Do Not Limit Yourself to Burgers and Breakfast

This may be the biggest thing I wish I had understood.

When people first think about a griddle, they usually imagine breakfast or burgers.

And yes, a Blackstone is fantastic for both.

But that barely scratches the surface.

Over the years, we have made things like:

• Hibachi
• Fried rice
• Cheesesteaks
• Tacos
• Pasta dishes
• Grilled sandwiches
• Seafood
• Steak
• Stir-fry
• Quesadillas
• Desserts
• Smash tacos
• Loaded fries
• Breakfast
• Lunch
• Dinner
• Foods that probably had no business being cooked on a griddle until we tried anyway

Eventually, owning a Blackstone changes the question you ask.

Instead of asking, “Can I make this on the Blackstone?”

You start asking, “How would I make this on the Blackstone?”

That is when the creativity really begins.

Some of Your Best Recipes Will Come From Bad Ideas

This is another lesson content creation taught me.

Not every recipe idea sounds reasonable at first.

Sometimes those are the most fun ones.

The blueberry brie dessert grilled cheese that eventually helped me win the 2023 Great Griddleroff championship was not exactly a traditional grilled cheese.

Neither was the surf and turf lobster roll hot dog we created for a Blackstone Social Summit competition.

Part of the fun of griddle cooking is experimenting.

Some experiments will be great.

Some will be okay.

Some will cause everyone involved to agree that we never need to speak about them again.

That is fine.

You learn by cooking.

Cooking for People Is Different Than Cooking for Content

Once Blackstone Cooking became part of our lives, another lesson emerged.

When you are cooking dinner for your family, the goal is simple: make good food and eat it while it is hot.

When you are creating content, apparently the goal becomes:

Make good food.

Photograph it.

Film it.

Cut it open.

Photograph it again.

Move it closer to the window.

Take another picture.

Record a vertical shot.

Record a horizontal shot.

Then tell everyone, “Okay, now you can eat.”

Justine has become the primary photographer and videographer for much of what we create, and she has gotten very good at capturing the moments during a cook that I might miss while concentrating on the food.

That has taught me to think differently about cooking and presentation, but it has also taught our family patience.

Especially when the cheese is melting and everyone is hungry.

The Community May Surprise You

I absolutely did not expect this part in 2019.

Buying a griddle eventually introduced me to an entire community of people who love outdoor cooking.

Through Blackstone, Griddle Crew, competitions, events, social media, and the channel, I have met people from all over the country.

Some of those relationships have grown into genuine friendships.

That may be one of the biggest surprises of the entire experience.

Food has always brought people together. The Blackstone community just happens to do it around a large piece of hot steel.

You May Eventually Own More Blackstone Products Than You Planned

This probably deserves a warning.

You may begin with one griddle.

Then you see a portable griddle.

That would be useful for camping.

Then there is a pizza oven.

Well, obviously pizza would be fun.

Then there is a pellet grill.

Now you could smoke something and finish it on the griddle.

Then suddenly you are discussing a built-in griddle, cabinets, and an entire outdoor kitchen.

I am not saying this will happen to you.

I am just saying I have seen things.

Your Cooking Style Will Change

The biggest difference between the way I cooked in 2019 and the way I cook now is not simply that I know more recipes.

I think differently about cooking.

I think about heat zones.

I think about timing.

I think about texture.

I think about whether something should smoke first and sear later.

I think about which part of the meal belongs on the griddle and which part belongs somewhere else.

I think about how food will look when it is finished.

And increasingly, I think about how a recipe can be adapted rather than simply followed.

That development happened gradually through hundreds of cooks.

You do not need to know all of that on day one.

You just need to start cooking.

Final Thoughts

If I could go back to 2019 and give myself one piece of advice when we bought that first Blackstone, it probably would not be about seasoning, accessories, heat zones, or thermometers.

It would simply be this:

Use it.

Do not be afraid of messing up the seasoning.

Do not wait until you have every accessory.

Do not convince yourself that you have to master smash burgers before trying something unusual.

Cook breakfast.

Make burgers.

Try hibachi.

Burn something.

Figure out why.

Try again.

Experiment.

Invite people over.

Eventually, that griddle begins developing its own history.

Ours certainly has.

What started as buying an outdoor griddle in 2019 eventually became Blackstone Cooking, a Great Griddleroff championship, Griddle Crew experiences, Social Summits, an entire collection of Blackstone equipment, countless recipes, and friendships I never would have expected.

I definitely did not know any of that when we brought home our first griddle.

I just knew I wanted to cook on it.

Turns out, that was enough.