How to START and SEASON a New BLACKSTONE Griddle The RIGHT Way!!

hey everybody Welcome to Mad backyard today we're going to show you how to start up and season a brand new Blackstone griddle we're going to show you how to prep the surface start it up and season it step by step so that you get a great non-stick cooking experience we also added a few steps that aren't in the official instructions but definitely saved us some headaches along the way you won't want to miss seasoning cast iron just means baking on layers of oil at high heat to help protect the metal from rusting and create a nice non-stick cooking surface if you skip the seasoning and just start cooking on it it can chip and rust and stain it definitely won't won't be non-stick and you'll likely just end up ruining your black stone over time as you oil the black stone and cook on it this will just continue adding more layers of seasoning to the surface however your first seasoning should not be with any processed animal fat such as bacon grease first of all you'd have to cook a lot of bacon to do all the layers of seasoning that we're going to do today and second of all bacon has salt in it and while this is fine later on you don't want salt in your first few layers of seasoning as this can corrode the metal so you can use any kind of plant-based oil you want to season your Blackstone I'd recommend going with a high smoke point oil such as grape seed or avocado we ended up using blackstone's own brand called their cast iron conditioner and we actually had really really good results with it sometimes this comes in a bundle of Blackstone products you might have gotten with your Blackstone griddle but if not I'll put a link to it down in the description I would definitely recommend using this product specifically so before you do anything with seasoning you're going to want to wash the griddle this will be the only time you ever use soap on the cooking surface this will just help get off any dirt and dust and sticky residue from tape or stickers or other things that were on the cooktop when it it was in the packaging don't make it incredibly soapy or it'll take forever to rinse and you might end up leaving soap residue on it you just want a little bit with a shop towel wipe it down then rinse it well so that no soap residue remains this is also a good time to check the foil liner on the grease catch in the back I would fill it with a little bit of water to make sure it doesn't have any tiny pin holes as you can see the one that came on our Grill did have a hole in it you want to check this so that once you start seasoning the hot oil doesn't drip through the foil liner into the pan beneath it and make a mess just like with my Pit Boss foil liners I recomend keeping a lot of these on hand so you can always switch them out when needed make sure to dry the cooking surface very well after rinsing when I was washing and drying the cast iron I found that these shop towels worked especially well they didn't leave behind little bits of lint like the regular paper towels did however when seasoning the hot cast iron later the regular paper towels work much better than the shop towels for whatever reason and they don't tear apart as quickly under high heat now we're going to connect our propane tank and light the burners you can hang the propane tank on the hook on the side of the Blackstone screw on the connector and open the valve on the top of the tank make sure you got a pretty full tank before you start this process you don't want to run out of propane in the middle of seasoning make sure you've also put the doublea battery into the electronic igniter switch and once you have you're going to hold the switch down you should hear some rapid clicking and while you're holding it you'll turn the first burner to high you should see or here the first burner come on it's a little easier to see from the sides than from the front and then you're going to repeat with the second burner holding down the igniter switch and also turning that knob to high like with any propane grill if you hear a hissing or rushing noise when you open it up uh turn it back off and disconnect the hose because you may have a leak in your gas line if you hold down the ignition button turn the knob and the burners don't light within 5 Seconds turn the burner back to off and wait a few minutes for the gas to dissipate before you try again now we're going to let the burners run on high for a little while to get the surface nice and hot and do our initial burnoff this is going to be similar to burnoff we've done in other types of smokers and grills and other videos and help get off any additional residues and chemicals left over from the factory on the cooktop in the meantime make sure you've got a full roll of paper towels pair of barbecue tongs and a good pair of high heat insulated barbecue gloves to protect your hands and a little metal bucket or foil pan or something to put the hot oily paper towels in after you've used them once the burners have been running on high for about 15 minutes you'll notice the color start to change on The Griddle Top This is called patina and it's totally normal with the burners continuing to run on high you're going to take about 2 or 3 tablespoons of your cast iron griddle seasoning or your high smoke point oil and spread it around the cook toop the idea here is to apply lots and lots of thin layers not one thick layer all at once as this better season the cast iron take your tongs and your paper towel and spread the melted seasoning or cooking oil evenly across the entire griddle try to get into the corners and along the inside edges and also the top and outside edges of the cooking surface the first couple layers soak in very quickly so you may not be able to cover all these areas right away but it'll get easier the more you do give the seasoning about 15 minutes to burn in and stop smoking once it's completely stopped smoking you can repeat the same process with the next layer Blackstone recommends about three or four layers until the griddle surface is black I've seen some people do upwards of 6 to 8 I ended up doing seven in order to get the surface nice and evenly black from edge to edge with about 15 minutes for each layer this took about 2 hours in total to complete make sure to keep the griddle nice and hot with the burners on high throughout the entire process this is what really helps bake in the oil and create those nice hard layers of seasoning the edges of your griddle will be the last to turn black as these areas don't get as hot as the center but over time with more and more cooking the color will eventually even out once you finished all your layers of seasoning and the smoke is burn off the final layer you can turn the burners off and close the valve on your propane tank you'll notice the color get even darker and more even as the cast iron cools down once it's seasoned it's ready to cook on make sure to always use a good high heat cooking oil I particularly like grape seed oil I also use wagu beef Tallow especially for searing steaks I find it works really well on the Blackstone as I said before you never want to use soap again after you've seasoned your black stone the soap will eat right through the seasoning and ruin it and you'll have to completely reason your griddle again so to clean your Blackstone griddle after cooking while it's still hot you're going to Simply scrape all the food towards the bat grease catch you can use a little bit of plain water to burn off any caked down sugars and then just wipe the whole surface with a paper towel and some barbecue tongs to get any last bits of food off next you'll just reason with one layer just like we did before while the Grill's still hot you don't need to use the Blackstone brand every time at this point you can just use whatever kind of cooking oil you want spread a thin layer just like we did before evenly over the surface let it burn off then turn off The Griddle and it's cleaned and oiled and ready for the next cook the more and more you cook on the black Stone and repeat this process the more seasoned it'll be the more protected it'll be the more non-stick it'll be and the better experience you'll have a big part of the reason we season our black stone is to prevent rust an additional step you can take to help prevent rust is to use one of these silicone covers you've probably seen you want to put it on after you've seasoned and let the cast iron cool it works really well because it touches right up against the metal preventing air from getting to it as easily I like this brand because it goes completely around the edges rather than just sitting flat on the inside surface so it protects the edges and keeps it from moving around too I'll put a link to this one down in the description if you want to check it out the nice thing about the silicone is when you put the hard cover on it it almost creates a suction effect which really helps to keep the air and moisture out then make sure you've got a good quality soft cover to put over the whole thing and that's about it so just to summarize make sure the only time you ever use soap is when you're first cleaning The Griddle before you season it check the foil liner and the grease catch to make sure there's no pin holes in it and that you have a full tank of propane remember it's always better to use more thin layers of oil than fewer thicker ones to keep the griddle very hot and give the oil plenty of time to bake in smoke off before you start the next layer and if you follow all these steps you should do really well with seasoning your new Blackstone I hope you enjoyed this video I'll put a link to the full step-by-step article that accompanies this video at madb backyard.com down in the description below if you want to print it out I'll also put links to all the products we use today down in the description as well thanks for watching [Music]

Channel: Mad Backyard

Views: 14,233

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Id: jMp-VeeUqtc

Length: 7min 30sec (450 seconds)

Published: Wed Jun 26 2024