Blackstone 22" griddle for $99 at Walmart!!

Walaby wrote:
I have a 17" Blackstone and a Weber-Q. Each have their use. Both fit together, along with my dorm size fridge in an outside compartment.

Love the Blackstone for breakfast, philly cheese steak subs etc.

Love the Weber Q for steaks, burgers etc...

Have not tried the Blackstone for steaks and burgers but have been meaning to.

I don't find the single burner a big issue. Not any different than cooking on an electric griddle where everything is the same temp as well. I don't seem to have issues with the corners/edges being significantly colder than anywhere else. Least not enough to notice.

Im one who loves the 17" Blackstone, but from the sounds of this thread, Im in the minority.

Mike

I've had my 17" Blackstone for about 2 years.For the most part I was happy with it. It was just when the temps. were cold/cool the Blackstone struggled to heat up.
If I were in GA or somewhere warmer than MD. I imagine I would have fewer issues.
Keep in mind MD is certainly not the coldest place in the country.
However on a cool morning, the Blackstone would struggle to get hot enough to cook bacon. A cool breeze made the situation even worse.
This lack of heat scenario may have only happened 2-3 times a year, but when it happens your stuck with a griddle full of Luke warm bacon.
At first I saw it as a isolated episode. But after a few episode I realized the 17" model had a weakness.
Eventually I had enough and decided to upgrade to the dual burner 22" model.
I love the concept of the flat griddle Blackstone. If you never cook in cold temps. The 17" is fine. Just understand there are times when the 17" fails to get hot.