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Do you want to learn how to season a Blackstone griddle? just follow along with these step-by-syep instructions and you’ll get a perfect seasoning every time.

In this ultimate guide, we’ll cover:

• Why it’s important to season your griddle
• The science of griddle seasoning
• How to season a Blackstone griddle step by step
• When to season your griddle
• The best oils to use when seasoning
• Common mistakes to avoid
• Griddle seasoning tools to make it easier

Do You Have To Season A Blackstone Griddle?

Blackstone griddles do not come with a pre-seasoned surface, so it’s important to properly season your griddle before cooking on it. The seasoning process creates a protective barrier which both prevents rust and provides a non-stick surface to cook on.

Don’t skip this step! A good seasoning will extend the life of your griddle and make your life easier by making cleanup a breeze.

What Does Seasoning A Griddle Do?

The cooking surface of your Blackstone griddle is much like a cast iron frying pan. If you try to fry an egg in a cast iron pan that hasn’t been properly seasoned you’re going to end up with a sticky mess. But if you season the pan, that same egg will slide right off. Easy peasy.

So what exactly happens when you season your griddle?

Here comes the science!

When you heat oils or fats to a very high temperature, they break down in a chemical reaction called polymerization. As a result of this reaction, the compounds released are molecularly bonded to the griddle surface.

Your unseasoned griddle’s surface may seem pretty smooth to the touch. But if you could look at it with a giant microscope you’d see a jagged, uneven surface full of craters that food can stick to. The seasoning process fills in all those microscopic imperfections and creates a truly smooth surface that food won’t stick to no matter how hard it tries.

Remember, seasoning isn’t cooking…it’s chemistry!

How To Season A Blackstone Griddle Step By Step

Seasoning a flat top grill is a pretty straightforward process. Whether you’re seasoning your Blackstone griddle for the first time right out of the box, applying a “maintenance” coat of seasoning, or starting fresh after completely stripping off the old layers seasoning, the process is the same.

First let’s briefly go over the steps of seasoning a Blackstone griddle and then we’ll go into the full tutorial.

• If your griddle is brand new, wash the surface with some soapy water, rinse, and make sure it’s completely dry.
• Turn on the burners and set them to medium heat and let the griddle heat up for about 10 to 15 minutes. As it heats you’ll see the griddle plate start to darken.
• Pour a small amount of oil onto the cooking surface and use paper towels or a cotton cloth to spread the oil all over the griddle’s including the sides, back, and front.
• The oil will start to smoke (that’s what you want) and the griddle color will darken.
• When the oil has almost completely stopped smoking, repeat the process a few times until the griddle surface is evenly seasoned.

Sounds simple enough, right? Let’s go step by step.

Step 1: Clean and dry the griddle surface

Before you start adding new layers of seasoning, you want to make sure the griddle surface is clean and dry. If there are any crumbs, food debris, or sticky spots the seasoning will be uneven and you can actually trap food debris under the seasoning layer which is gross.

If your griddle is brand new, you’ll want to give it a good washing with some hot water and dish detergent. This will remove any dirt, debris, oil, or chemicals that may have gotten on the cooking surface during manufacturing and shipping.

Note – after this initial cleaning, you shouldn’t use soap or dish detergent on your griddle because it will actually wear down the seasoning. The only exception is if you are stripping down the seasoning and building it back up from scratch. For regular everyday maintenance, you can go here for instructions on how to clean a flat top grill.

Make sure the griddle is completely dry and then move on to the next step.

Step 2: Turn on the griddle and let it heat up

Light up your Blackstone and preheat it for about 10 to 15 minutes on medium heat. Some people will say you need to crank the heat to maximum but I think that’s overkill. I rarely cook on high heat (good for searing smash burgers or a steak) and I don’t see any reason to season it that way either.

Remember Blackstone griddles are made of rolled steel and they hold heat like a cast iron pan. Even on lower heat settings they will get plenty hot enough.

As it heats up, you’ll notice the color of the griddle starting to darken in the center. This is normal.

Step 3: Apply a thin layer of oil

Take your oil of choice and add a tablespoon or 2 to griddle. Use paper towels or a cotton cloth to rub the oil all over the griddle surface. Spread the oil as evenly as possible over every square inch of the cooking surface. You should also season the sides, back, and front.

Pro Tip: Don’t use too much oil. You’ll end up with a griddle that has uneven seasoning and is more prone to sticking, peeling, and flaking. You don’t want to see any puddles or pools of oil. You want the griddle to look like you just dripped a little oil on it and you then wiped it up as best as you could. You can see there’s a layer of oil on it but it’s super thin.

Take your time and use caution when applying the oil. It’s a good idea to wear gloves or use tongs to hold the towels so you don’t burn yourself. And watch out when rubbing near the corners as the oil has a tendency to splash up at you if you’re not careful.

Step 4: Let the oil smoke off and repeat the process as needed

This is where the magic happens. As the oil reaches its smoke point, the polymerization process begins. This is when the oil starts to break down at the molecular level and bond with the griddle surface.

Let the oil cook until the surface stops smoking, about 10 to 15 minutes. Then repeat the seasoning process a few times. As you season the griddle you’ll see the cooking surface darken to a golden brown and then black.

When the griddle is pretty universally black you’ll know you’re done. Don’t worry if the outer edges are still more bronze than black, it will continue to darken as you cook on it. I find it takes about 4 or 5 applications of oil to get a solid seasoning on the cooking surface, so take your time and enjoy a cold drink while you work.

Note – It’s tough to get the edges and corners of the griddle perfectly black, but they’ll blacken naturally as you cook on it.

When you’re satisfied with your griddle’s seasoning, turn off the burners and close the propane tank. Then, while it’s still warm, apply a final layer of oil and let it stay there until the next time you cook.

When To Season A Blackstone Griddle

I could give you the sarcastic jerk answer and say “Season your griddle when it needs to be seasoned.” But that’s not very helpful, so I won’t say that.

Though in a way it’s kind of true. You definitely don’t need to season your griddle after every cook. How often you need to season it will depend on how often you cook on it, what you cook on it, and even your local weather.

Over time you’ll become one with your griddle and you’ll just know when it needs some extra loving. In the meantime, here are some some helpful guidelines so you know when your griddle needs attention.

When your griddle is brand new

You’ve torn open the box, laid out the pieces, put everything together, and rolled it into position. But before you fire up the griddle and start cooking, take the time to season it.

Blackstone griddles don’t come pre-seasoned and they are prone to stickiness and rust if not treated properly. Adding a few coats of seasoning is easy to do and it will improve both the performance and longevity of your griddle.

When food starts to stick

If you’re cooking on your griddle and notice your food is starting to stick, that’s a good indicator that it’s time for some seasoning. Make sure the surface is clean and give it a good seasoning to get that non-stick surface back.

After cooking acidic or sugary foods

Cooking foods that are high in acidity can cause your griddle’s seasoning to wear down more quickly. If you’re cooking with citrus, cherry tomatoes, or the Italian seasoning in my Blackstone tortellini recipe, expect to spend some time re-seasoning your grill afterwards.

Sugary foods can also be a mess, so if you cook something with a sweet barbecue sauce, maple syrup, or honey you’ll have to do some extra scraping to clean it off and that will wear away some more of the seasoning.

Approximately every 10 cooks

You don’t need to keep notes or a scoreboard to track how many times you’ve cooked on your griddle. Ten is just an estimate on how often you should do a “maintenance” seasoning.

Think of it as changing the oil in your car. Keeping up on the regular maintenance items will head off problems before they occur and keep your car (or griddle) running smoothly.

What’s The Best Oil To Use When Seasoning A Blackstone Griddle?

Avocado oil is my preferred oil for seasoning a griddle or cast iron pan. It has a high smoke point and a neutral flavor so it won’t affect the flavor of whatever you cook on it. It also polymerizes very well, leaving a durable surface that will last a long time.

Other options for seasoning your griddle include:

• Blackstone Griddle Seasoning and Conditioner
• Grapeseed oil
• Canola oil
• Olive oil
• Vegetable oil
• Crisco
• Peanut oil

Blackstone’s Griddle Seasoning and Conditioner is actually a mix of several different oils and it takes the best properties of each and combines them into one product. You can find it in many stores or but it right on Amazon through the link below:

One thing you should NOT use to season your griddle is bacon.

Don’t get me wrong, Blackstone bacon is amazing and it will quickly become one of your favorite things to cook on your flat top. It just doesn’t do a good job on the initial griddle seasoning so I prefer to wait until I have a few good layers built up before tossing on the bacon.

Public Service Announcement

I’ve seen people post in forums or Facebook groups asking “what’s the best oil to use on a Blackstone griddle?” Most responses they receive are from people trying to be helpful, but there’s always some knucklehead that tells them to use something like WD-40 or motor oil.

Obviously they are trying to be funny and their suggestion should not be taken seriously. I do worry that someone who doesn’t know better will follow their advice with deadly results, so I wanted to mention it here because I take your safety seriously.

Mistakes To Avoid When Seasoning Your Griddle

Seasoning a griddle is a relatively simple task, but there are some common mistakes people make (and I’ve made these mistakes too when I was new to griddling).

Mistake 1: Using too much oil

As I mentioned earlier, you only want to use a small amount of oil when seasoning your griddle. You’re not trying to drown the griddle in oil. Use a squirt bottle to drizzle on a tablespoon or so at a time and add more as needed until the entire surface is coated evenly.

If you use too much oil, the seasoning won’t cure properly and it will start to peel and flake. Or it will be uneven and some spots will wear away more quickly than others.

Mistake 2: Not going hot enough

It’s very important that whatever oil you’re using reaches its smoke point so the polymerization process can take place. If your griddle heat is too low and never gets hot enough to make the oil smoke off, you won’t actually be adding a layer of seasoning and you won’t get the protective barrier or non-stick surface you’re looking for.

Mistake 3: Not adding enough layers

Your goal is to stack multiple layers of seasoning to both protect the griddle from corrosion and give it a non-stick surface to making cooking and cleanup easy.

Once you get a good seasoning on your griddle, you’ll only need to do one or two layers as “maintenance”. But when you’re starting with a new griddle you need to season it st least 3 to 5 times.

As you go through the seasoning process you’ll see the surface change from silver, to a brownish gold or bronze, and then finally a dark black. When almost the entire surface is black you know you’re done.

Griddle Seasoning Tools

You don’t need much in terms of tools when seasoning your griddle or flat top grill. Here are the seasoning tools I use myself and recommend:

Your seasoning of choice

We already went over this topic in depth above so I won’t dwell on it. You know avocado oil is my oil of choice but you can use other options if you want.

The oil you choose is less important than taking your time and doing a good job.

Paper towels

We always have plenty of paper towels handy so this is what I typically use. I know some people complain that paper towels can leave lint behind on the griddle surface. But as long as you use a good quality paper towel like Bounty or Costco’s Kirkland brand you should be fine.

You can also use some of those blue shop towels that mechanics use, or a 100 percent cotton rag. You can buy either of those at Costco, Home Depot, or on Amazon. If you buy a bulk box they should last you for a long time.

Do NOT use a microfiber rag to season your griddle. Microfiber can’t hold up to the high heat put out by a Blackstone and the fibers will actually melt and leave an awful mess on the griddle surface.

Squirt Bottle (optional)

If you try to pour oil right from a big bottle, there’s a good chance you’ll accidentally pour out too much too quickly. That’s not only wasteful but it will give you inferior results too.

I like to fill a Blackstone squirt bottle with oil so I add just a tiny amount of oil at a time. You can certainly season your griddle without it, but I find it’s it makes life much easier to use one.

Metal Tongs (optional)

I usually just use my hands (and have the burn marks to prove it) but if you want to keep your hands safely away from the hot griddle surface, you can wad up a bunch of paper towels and and use the tongs to hold them while you spread the oil around.

Make sure the tongs you use are metal or heat-safe. Rubber and silicon pieces can melt under high heat.

BBQ gloves (optional)

Another way to keep your hands burn free is to wear BBQ gloves. These are heat resistant up to temperatures of up to 1000 F or more, so plenty of protection when seasoning your griddle.

I often don’t where them because they can be kind of clumsy and you lose dome dexterity with them, but they are excellent at preventing burns.

Time To Get Cooking!

Now you know how to season a Blackstone griddle so you can get that baby seasoned up and ready to cook! Here are a few of my favorite recipes to make on my Blackstone. Try them out and let me know what you think of them!

• Blackstone fried rice with steak and shrimp
• Homemade Blackstone smash burgers
• Pork roll egg and cheese on the Blackstone

Final Thought

I did my best to make this guide to griddle seasoning as thorough and complete as possible. If you found it helpful please take a moment to share with a friend. It’s the best way to help support and grow this site.

Thanks!

Mike

PS – here’s a quick video from Blackstone themselves on how to season a griddle:

Oil is an essential part of flat top cooking. Cooking oil keeps food from sticking to the surface and can also add additional flavors to your food. But there are so many types of oil to choose from and picking one can be confusing.

If you want to dig deeper for more information, scroll down and read our full guide.

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Why Your Griddle Needs Oil

One of the first things you learn when you start cooking on a Blackstone griddle is that you go through a lot of oil. It’s such an essential ingredient I’m surprised they don’t put a small bottle of oil in the box to get you started.

You’ll use oil to season your new Blackstone before you start cooking on it. Seasoning creates a protective barrier that inhibits rust and also forms a non-stick coating on the surface.

You’ll also nee plenty of oil while cooking, whether you’re shallow frying chicken cutlets or sauteing veggies to go with your fried rice.

When you’re done cooking and you’ve cleaned your griddle, you’ll use oil again to re-season it for next time.

I go into much more detail on how to season a Blackstone griddle here.

Things To Consider When Choosing Which Oil To Use

There are many different cooking oils to choose from, each with its own characteristics and flavor profile. We’ll cover details on commonly used oils below, but first lets look at a few factors you should consider when choosing which to use.

Health: Cooking oil is high in fat, but not all fats are created equal. As the Harvard School of Public Health points out, unsaturated fats (monounsaturated and polyunsaturated) are the good fats that can improve cholesterol, ease inflammation, and promote heart health. On the other hand, the unhealthy saturated fats can raise your cholesterol and increase your risk of heart disease.

Examples of cooking oil high in the healthy unsaturated fats include olive, avocado, canola, peanut, and grapeseed. Coconut oil, palm oil, and butter are high in the unhealthy saturated fat.

Price: Canola and vegetable oil are inexpensive and great for everyday cooking. Other oils such as extra virgin olive oil (EVOO) and sesame oil are pricier and better suited as a finishing touch where you use only a small amount. You definitely don’t want to be deep-frying in these oils.

Smoke Point: If you’re cooking on high heat you need to use an oil with a high smoke point. A low smoke point oil will lead to a burnt and bitter flavor that will ruin your meal.

Flavor: Some oils, such as olive or sesame, have a definite flavor that will affect your finished meal. Others have a more neutral flavor that won’t really affect the flavor at all. Canola and grapeseed oil are examples of neutral-flavored oils.

Side Note – it may seem obvious but it’s worth pointing out that different oils are made from different sources. Olive oil is made from olives and sesame oil comes from sesame seeds.

Understanding Smoke Points (And Why They Matter)

Simply put, an oil’s smoke point (sometimes called flash point) is the temperature where it begins to smoke and breakdown. When the oil starts breaking down it releases harmful substances like acrolein and free radicals that not only give your food a burnt and bitter taste, but also damage your cells and cause illness.

Since a Blackstone griddle can get incredibly hot, it’s important to know the smoke point of whatever oil you’re using so you don’t reach the point where it starts burning and smoking.

For example, let’s say you’re cooking a steak on your flat top. You’ll need a very high temperature to get a good sear on your steak so you want to use an oil with a high smoke point.

If you try using extra virgin olive oil it will certainly smoke and ruin your steak. You’d be much better off using avocado oil which has a smoking point almost 200 F higher than EVOO.

The table below lists a number of common cooking oils and the smoke point for each. Keep in mind this is just guide and the smoke points are an estimate. In the real world, smoke points can actually vary from one manufacturer to another. Also, the more refined the oil is the higher the smoke point tends to be, so the manufacturing process can also affect smoke point.

Cooking Oil Smoke Points Chart

The Best Oils To Use On A Blackstone

Here’s a list of the most commonly used oils when cooking on a Blackstone.

Avocado Oil

Avocado oil is my personal favorite to use on the Blackstone. It has an absurdly high smoke point of 520 F which makes it perfect for high heat cooking, sauteing, and searing. You can use it to cook everything from fish tacos to hash browns.

Avocado oil has a mild flavor that won’t overwhelm your main dish. Some brands have a greener tint and you can sometimes pick up a very faint taste of avocado.

Avocado oil is loaded with nutrients and the healthy unsaturated fats that can lower cholesterol and blood pressure and improve heart health.

For all these reasons, avocado oil is my pick for the best oil to use on a Blackstone griddle. This is the brand I use. It’s a little pricey but excellent quality.

Canola Oil

Canola oil is one of the most popular oil used by flat top users. It has a fairly high smoke point (400 F), a neutral flavor, is easy to find in stores, and inexpensive. If you don’t want to splurge on the more expensive avocado oil, canola is a great option.

Olive Oil

Olive oil is one of the healthiest types of oil and it has a rich flavor that compliments many meals. Olive oil is great for stir fries and as a finishing touch, but not a good option for high heat cooking due to its low smoke point.

Grapeseed Oil

Grapeseed oil is used in many restaurants because it has a high smoke point (420 F) and a neutral flavor, but you’ll find it’s more pricey than the budget-friendly canola oil.

Sesame Oil

Popular in Asian cuisine, sesame oil has a distinct flavor you can’t miss. Use caution when adding to a dish because a little goes a long way and it can overpower your meal if you’re not careful. Sesame oil is a key ingredient in my honey soy marinade.

Peanut Oil

Peanut oil is popular in many Asian dishes and is perfect for deep frying. It’s the oil of choice when deep frying turkey for Thanksgiving dinner.

Coconut Oil

Often used for baking or sauteing, coconut oil has a distinct flavor that will definitely come across in your meal. Because of its high saturated fat content coconut oil is one of the less healthy oils and should be used in moderation.

Corn Oil

Corn oil is inexpensive, has a high smoke point, and a neutral flavor. It’s popular for deep frying and can be used when cooking on a flat top. Corn oil is ultra-processed and has little nutritional value. You’d be better off cooking with avocado or canola oils.

Butter

While not actually an oil, it’s worth mentioning because so many people wonder if you can use butter on a Blackstone. The short answer is yes, you can.

But keep in mind butter has a very low smoke point and can burn easily. Butter is best saved for low heat griddle cooking. Butter is good for cooking pancakes and omelets. It’s also great for toasting hamburger buns.

More Info On Cooking Oil

In my research for this article I came across a neat PBS video that has some great information if you want to learn more about cooking oils:

My whole family loves pizza on the Blackstone and we make it all the time. In this guide I’ll show you exactly how to make griddle pizza that will have your friends and family fighting for a slice.

Blackstone pizza is one of my favorite things to cook on the griddle. It’s so crispy and delicious, and it’s ridiculously easy to make.

You only need a few ingredients for a basic pizza, and you can customize it with whatever toppings you like best. I often find myself rummaging through the fridge to see what kind of leftovers I can repurpose as a pizza topping.

What You Need

Blackstone sells a dedicated pizza oven and they also have a kit that converts a 22 inch griddle into a pizza oven, but you don’t need either of those. I’m going to show you how to make pizza on a flat top grill with the griddle gear you already own. You don’t even need a pizza stone!

Here’s all you need:

A griddle. I have a 36 inch Blackstone at home, but any kind of flat top griddle will work.

Pizza dough. I like to keep a ball of pizza dough from the supermarket in the fridge so I can make pizza on the Blackstone whenever the mood strikes me. It’s only $1.99 in my grocery store and it’s good stuff. If you want to make homemade pizza dough from scratch go for it. Most pizzerias will sell you some of their dough if you ask too.

The Sauce. Either pizza sauce or marinara sauce will work. Though they’re very similar there are some minor differences which this article explains in more detail.

Mozzarella cheese. You can use the pre-shredded bags of cheese (I sometimes do because they’re convenient) but they have additional ingredients like cellulose or corn starch that are supposed to keep it from clumping together. Unfortunately, they also prevent the cheese from melting smoothly and don’t give your pizza the best texture.

I recommend buying a block of mozzarella and shredding it yourself, or picking up a ball of fresh mozzarella and slicing it thin. You will absolutely taste the difference.

Cornmeal. Ok, this is a pro tip that many people don’t know about so pay attention. Just dust the bottom of your pizza dough crust with cornmeal and you’ll be amazed at the result.

Cornmeal adds a crunchy texture to your crust, helps crisp it up, and adds an extra pop of flavor. I didn’t always use cornmeal in my Blackstone pizza, but once I tried it I was hooked for good.

Toppings. Choose the toppings you like best and don’t be afraid to experiment. The possibilities are limitless and I’m not even going to try to list them all here. I’ll try putting just about anything on a pizza, from old standards like pepperoni and meatballs to more creative options like my sausage bechamel pizza with arugula and balsamic glaze.

Cooking Dome. Unless your griddle has a lid, you’ll need a way to trap the heat with your pizza so the cheese melts. I use a cooking dome like this one, but if you don’t have one a disposable aluminum pan will work too.

Making Pizza On The Blackstone

Now let’s get down to business and start making griddle pizza!

The first step is to prepare the dough. You can make your own if you want, but I usually just use a store bought dough. The one I get from the supermarket is about a pound and I like to cut it in half to make 2 smaller pizzas.

Personal sized pizzas are a little easier to manage and they fit nicely under my griddle dome. Plus, you can make a few pizzas and top each with different meats and veggies so everyone gets their favorite.

Use a rolling pin to roll out the dough on a cutting board until it’s about ¼ inch thick. Don’t worry about making it perfectly round. If the shape is off a bit that just means its “rustic.”

Dust a pan or tray with cornmeal and place the dough on it to rest while you preheat the griddle to medium heat (shoot for a temperature of about 350 F to 375 F) and get the rest of your ingredients in place. Blackstone pizza cooks fast so you’ll want to make sure you have everything ready to go before you start cooking.

Pro tip – my Blackstone has 4 burners and I like to keep 2 set at medium to cook the pizza and the other 2 set very low. If the crust starts to cook too quickly and the cheese hasn’t melted yet just slide it over to the low heat area. Keep it covered and it will finish without burning the bottom.

Oil the grill and spread it around with a spatula. Then place the pizza in the oil and let it cook for about 3 minutes or so. Gently lift the end with the spatula and when it’s nicely browned flip it over. Cooking both sides will give it an extra crispy texture.

Once you’ve flipped your pizza, it’s time for the toppings. Sauce, cheese, and whatever else you’d like to add. In the picture below you can see I made some bacon pizza. Yum!!

Once you’ve added your toppings cover it up with a cooking dome so the cheese will melt. It will only take a few minutes, so make sure you keep an eye on it so the bottom doesn’t burn.

Remove it from the grill with a spatula or pizza peel, slice it up, and enjoy!

Recommended Accessories

Here’s some accessories you might find helpful when making pizza on the Blackstone griddle…

Cooking Dome

Unless your flat top grill has a cover or hood that you can lower while cooking, you need a way to trap in the heat to get the cheese all melty and gooey.

Pizza Wheel

A pizza wheel makes slicing up your pie a breeze. If you don’t have one you can just use a good knife, but you should get a pizza wheel because it makes slicing easier and only costs a few bucks.

Plus, it looks cool and you’ll feel like a real pizza chef!

Pizza Peel

A pizza peel is like a mini shovel you can use to transfer the pizza from one surface to another. It’s basically a big paddle with a long handle and a wide, thin end to hold the pizza. You can just stick with a spatula for small, personal-sized pizzas, but a pizza peel makes it easier and less likely you’ll drop your pizza on the ground for the dog to enjoy. 🙂

Frequently Asked Questions

Can you cook pizza on a griddle?

Absolutely! Griddle pizza is easy and delicious. You can use a pizza stone if you want, but you can also just cook the pizza right on the griddle surface. You will need a cooking dome to cover the pizza so the cheese will melt.

Can you cook frozen pizza on a griddle?

Yes, I’ve cooked frozen pizza on a Blackstone griddle, but I don’t think it comes out that great. On the other hand, fresh homemade pizza on the Blackstone comes out amazing!

What temperature do you cook pizza on a griddle?

Set your griddle to medium heat (around 350 F to 375 F) for cooking pizza. If you go any higher you risk burning the bottom of the pizza before the cheese fully melts.

Blackstone Pizza Recipe

Yield: Serves 4

Blackstone Pizza

Print

My whole family loves pizza on the Blackstone and we make it all the time. In this guide I’ll show you exactly how to make griddle pizza that will have your friends and family fighting for a slice.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 pound pizza dough
• 1 cup pizza sauce or marinara sauce
• 8 ounces shredded mozzarella cheese
• 1 teaspoon cornmeal
• 2 tablespoons olive oil

Instructions

1. Prep your dough by rolling out with a rolling pin until it's about ¼ inch thick. If using a pre-made dough skip to the next step
2. Preheat your grill to medium heat, about 350 F
3. Add the oil to your griddle and spread with a spatula
4. Sprinkle some cornmeal on the dough and place in the oil on the grill
5. Let it cook for 3 to 5 minutes until the bottom is nicely browned
6. Use a spatula to flip the dough and begin the cooking the other side
7. Add sauce, cheese, and your favorite toppings, then cover with a melting dome
8. Let cook for 7 to 10 minutes or until the bottom is golden brown and the cheese is melted
9. Remove from the grill, slice, and serve!

Notes

Garnish with some fresh basil to add some color to the presentation.

Use part-skim mozzarella cheese to reduce calories and fat. Your guests will never know the difference!

Shred or slice your own mozzarella instead of using the pre-shredded stuff. It's cheaper and melts better.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 571Total Fat: 25gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 38mgSodium: 1157mgCarbohydrates: 64gFiber: 4gSugar: 8gProtein: 22g

Blackstone griddles can get extremely hot. That’s kind of the point, you need heat to cook on it. But exactly how hot does a Blackstone griddle get? We’ll give you the answer.

I have a 36 inch Blackstone griddle in my backyard and it’s taken some practice to find just the right settings to maximize heat and cooking time.

When I first started cooking on the Blackstone, I thought I needed to crank the heat all the way up to maximum.

Boy was I wrong. I ended up with a lot of burnt pancakes and scorched eggs before I learned from my mistakes.

These days I almost never cook at a higher temperature than medium unless I’m trying to get a good sear on a steak or some smash burgers.

But the question remains. If you want to turn on all burners to maximum under optimal conditions, exactly how hot does a Blackstone griddle get?

The “Official” Answer

According to Blackstone themselves:

Under ideal conditions, Blackstone’s gas griddles can reach over 650 F, but there are very few instances where you would ever need to cook at this high temperature.

But that’s under ideal conditions. Like when a car commercial states their model can go from zero to sixty in 5.6 seconds, that’s on a closed course with a professional driver and perfect weather conditions.

Forget about ideal conditions. What we really want to know is how hot does a Blackstone griddle get under real life conditions…

Related: Can You Boil Water On A Blackstone Griddle?

The “Real Life” Answer

In order to determine how hot a Blackstone can get, I first tried some real-life trials using an infrared thermometer to take the temperature of the griddle surface. and then scoured the internet to find other samples to reference.

For my 36 inch Blackstone, the maximum temperature I was able to achieve was 618 F. My buddy Matt has the same model and I asked him to test the temperature on his. The max temp he got was 612 F.

So we were both very close, but I wanted to dig a little deeper. After some online sleuthing, I found a YouTube video where a griller tried three different Blackstone models and he was able to achieve a temperature of 635 F to 640 F. That’s slightly higher than Matt and I got but close enough to call it even.

In this Reddit thread, a Blackstone owner states he left it on high for an hour and it got to a temperature of 777 F. That seems hard to believe, but he doesn’t give enough information to really understand the circumstances or prove his claim.

Does Weather Affect A Blackstone’s Griddle Temperature?

Absolutely. Ambient air temperature, wind, and the sun can all impact the temperature of a griddle’s cooking surface.

The colder it is outside, the longer it will take to bring the griddle up to cooking temperature and the more propane it will take to get it there.

To get an idea of how much the weather can affect your Blackstone’s temperature, just check the temp with an infrared thermometer before you fire it up.

I’m writing this on an overcast December afternoon in New Jersey and the outside air temperature is 19 F. I just checked the temperature of the Blackstone’s cooking surface and it came in at a chilly 26.4 F.

Now compare that to the temperature when I took it during the dog days of August. Sitting outside in the direct warm sun, the griddle was at 148 F before I even turned it on.

Blackstone Griddle Temperature Guide

Many Blackstone recipes will tell you to set your griddle to medium heat or medium-high heat, but what does that really mean?

Use the table below as a quick and easy reference to understanding your griddle’s temperature.

Summary

So how hot does a Blackstone griddle get? Under the right conditions it can reach up to 650 F. In real-life conditions it can get pretty close to that and maybe even beyond according to some users.

The outside weather conditions will definitely affect your griddle’s performance. If you’re cooking outside in the middle of winter in Saskatchewan, you’re just not going to get your griddle as hot as you could if you were cooking in summertime Miami.

Have you noticed that your flat top griddle isn’t quite level? We’ll show you how to level a Blackstone griddle so you can safely cook one delicious meal after another on it.

First, we’ll give you a few tips for recognizing when your griddle is uneven.

Then we’ll share some do-it-yourself methods for leveling a Blackstone griddle that are so simple anyone can do them in just a few minutes.

How To Know If Your Blackstone Isn’t Level

Sometimes you can tell your flat top is uneven just by looking at it.

Does it start rolling away if you unlock the wheels? Ok, that would be pretty extreme and hopefully it’s not the case but you can often tell a grill isn’t level with just a glance.

Of course, the truly foolproof method is to use an actual level if you have one. Just take it out of your garage or shed, place on the Blackstone, and see what it says.

If the little bubble isn’t between the two indicator lines you’ll know you have an uneven griddle.

Another way to tell is by pouring some oil or water in the center of the cooking surface. If it moves to one side and pools on the edge or in a corner, you need to do some leveling.

This is how I first noticed my Blackstone griddle wasn’t level. It was my first time making breakfast on a Blackstone and when I poured the eggs onto the griddle they rolled “downhill” and pooled on one side.

Determining How Much Leveling You Need To Do

If you don’t have a level in your house, you really should pick one up. They’re inexpensive and they come in handy for all sorts of projects such as hanging shelves or framed pictures of your family.

Simply place the level on your flat-top’s surface. Be sure it’s perfectly flat, any crumbs or other debris could throw the reading off.

Now look at the air bubble inside the level. If it’s perfectly between the target lines, your Blackstone is level. If not, lift one end or the other (of the level, not the Blackstone) until the bubble is centered inside the target lines.

Whichever side is lifted is the side of the Blackstone that needs to be raised, and how high the level is lifted lets you know how high you must raise the griddle to make it level.

Methods For Leveling A Blackstone Griddle

Ok, so your griddle is uneven. Let’s talk about some options you have for leveling your Blackstone.

The easiest option might just be relocating your griddle to a more level part of your yard. Sometimes moving it just a few feet can solve your problem.

But if it doesn’t, you’ll need to find a way to raise one side of the griddle until it is even with the other side.

Depending on what kind of surface your grill is on, you might be able to do some minor grading to level it. For example, if your Blackstone is on gravel, you can add or remove a small amount of gravel so the griddle sits level.

I’ve seen many people recommend leveling a Blackstone by placing wood shims or some old cardboard underneath the wheels. Those will work fine as a temporary solution, but they’ll fall apart after some time outside in the rain or snow.

I think you should use something a little more sturdy and long-lasting. Metal washers work well, but I needed something a little thicker to level my Blackstone so I went with these eye bolts I picked up from Home Depot on my lunch break.

They were just the right size, won’t warp in the weather, and are sturdy enough to hold the Blackstone’s weight. Plus they were cheap! I paid less than $3 total for the two of them.

All I did was lift one end of the Blackstone and slide the bolts under the two wheels that needed to be raised. Here’s what it looks like now:

Another option are sturdy plastic shims like the Gator Tail. They’re made for outdoor use and can hold up to 450 pounds with no problem.

Simply place the Blackstone’s wheels in the appropriate slot on the Gator Tail. You can adjust as needed until you find just the right placement.

A word of caution:

Leveling a Blackstone griddle isn’t difficult but you do need to be careful. The Blackstone is heavy and have a buddy give you a hand is the best way to stay safe and avoid injury.

I’ve been cooking on a griddle for years, and in this article I’m going to share the tips and techniques I’ve learned along the way so you’ll be able to cook like a pro too.

If you’re not used to cooking on a flat top grill like the Blackstone or Camp Chef, you might be a little nervous. Cooking on a griddle is different than cooking on a traditional grill and there are some different techniques you’ll need to master.

Ready to get started?? Let’s go!!

Things You Need To Know About Cooking On A Griddle

Once you get the hang of it, cooking on an outdoor griddle is pretty simple. But there are some things to keep in mind if you want your meals to come out perfect every time. Here are my best flat top cooking tips and tricks…

High Heat Isn’t Always Better

In my experience, most beginners crank their flat top’s heat up to max for everything they cook on their flat top.

If that’s you, don’t feel bad. I made the same mistake when I was starting out.

These days I rarely cook anything with high heat. Sure if I want to get a good sear on a steak or if I’m making Smash Burgers I’ll turn the heat up.

But most of the time I keep the heat set on medium. The griddle will still get plenty hot enough and your foods will cook more evenly. This is especially true for things like eggs or pancakes. If the heat is too high they’ll be burnt before you even know what happened.

Flat top griddles have knobs for a reason. Start with a lower heat and you can always turn it up a bit if needed. But if it gets too hot it will take a long time for it to cool down.

Know Your Heat Zones

The temperature on your flat top’s cooking surface is never completely uniform. There are always some spots that get a little hotter than others and you should pay attention and learn where your griddle’s hot zones are.

There’s nothing more frustrating than when some of your chicken is cooking faster than the rest because it’s in a hot zone and the rest isn’t.

Here’s a pro tip you’ll be glad you learned: you can set up your own two-zone heat system just by setting the burners with one side lower than the other.

The benefit of a two-zone system is that as foods finish cooking you can slide them over to the cooler area to keep them warm.

Plus, different foods cook at different temperatures so it helps to have two heat zones when needed.

For example, I love making breakfast on my Blackstone. If I’m cooking up some eggs and hash browns, I’ll cook the eggs on the cooler side and keep the hash browns on the hotter side so they get nice and crispy.

Clean As You Go

If you’ve got time to lean, you’ve got time to clean.

Ray Kroc, the man who made McDonald’s restaurants an American staple

I once had a boss who used that quote to “motivate” us to work harder. It always annoyed the hell out of me and I don’t remember it ever making us work harder either.

But when it comes to cooking on a griddle, you should take every opportunity you have to clean as you go because it will save you a lot of trouble later.

As you cook, use a scraper to clean the griddle surface and push any food residue or excess grease into the grease trough. By scraping the surface clean as you go you’ll be giving yourself more cooking space to work with.

Plus, you’ll have an easier cleanup job later when you’ve finished cooking.

Oil Your Griddle After Each Use

You probably already know that you need to season a Blackstone griddle before cooking on it, but you should also get in the habit of oiling your griddle’s cooking surface after each cook. This simple maintenance will help prevent rust and keep the non-stick seasoning intact.

Once you’ve cleaned the grill and the surface is dry and still a bit warm, add a very thin coat of oil and use a paper towel to spread it evenly across the surface. It only takes a minute or two and your griddle will be all set for your next cook.

Over time your seasoning will become uneven just by cooking on it, that’s normal. When that happens you can always strip and re-season your Blackstone.

You Can Use Pots And Pans On Your Griddle

Many people don’t realize you can actually put a pot or pan directly on a griddle’s cooking surface.

This comes in handy when you want to keep a sauce or glaze warm without having to run back and forth between your grill and the kitchen.

When I make pancakes on the Blackstone, I often make a fruit compote to drizzle on top and having it right on the flat top next to the pancakes makes plating a breeze.

You can even boil water on a griddle if you’re making a pasta side dish. It’s not the most efficient way to do it though. To save some time, I suggest you pre-heat the water on your kitchen stove and then put it on the grill.

Keep Extra Fuel Handy

If you do a lot of cooking on a flat top griddle, you’re going to go through gas. That’s to be expected and it just makes sense to be prepared and have a full propane tank nearby so you can quickly swap them out if needed.

Trust me, I’ve run out of fuel while I was in the middle of preparing a big family breakfast. Luckily I always keep extra propane on hand so I only lost a minute or so switching out the tanks. But if I didn’t have an extra propane tank my breakfast would have been ruined.

Speaking of propane, make sure you always turn the valve on the tank off when you’re finished cooking to prevent any gas from leaking out. And when you turn it on, open the valve first and then turn on the griddle knobs to light the burners.

If you turn on the knobs first, you can inadvertently trigger a safety mechanism inside the tank. Very little gas will escape from the tank and you’ll be left with a very low flame even though your tank has plenty of gas. I’ve written more about what to do in this situation here.

You Can Cook Almost Anything On A Flat Top Griddle

When I told my wife I wanted to buy a flat top griddle, my wife rolled her eyes. I already had a gas grill and a smoker in the backyard, and now I wanted to add another way to cook outside.

But once I put it together and started cooking on the griddle, she understood.

Griddles are super versatile and they allow you to cook meals that you’d never dream of making on a traditional gas or charcoal grill.

Some of my favorite things to cook on a griddle include:

• Pancakes
• Omelettes
• Smash Burgers
• Fried Rice
• Fish Tacos
• Bacon
• Sausage and Peppers
• Chicken Cutlets

The Final Word

Outdoor cooking on a griddle is fun! It’s very similar to cooking on a traditional grill, but there are some key differences you need to learn if you want to make the most of your flat top.

The best part of a griddle is that you can cook almost anything on it. Just try making scrambled eggs or pancakes on a charcoal grill and see how well that works.

Plus, cleanup is easier because you keep any splatter and mess outside instead of in your kitchen.

Do you like cooking on a griddle? Drop a comment below and let me know your favorite meal to cook on it!