I had never understood the fascination of the Blackstone grill, but I am glad that I took the plunge and purchased one. As a long time restaurant employee in my younger days, it brings back memories. One of the first things I am glad for is that I went with the large grill. Seems like a lot of space but with space, you can cook a lot of things at the same time. My device came with 4 burners, so that is a nice feature as well, it allows for different heating zones.
After seasoning the grill, which was a pretty easy process, my first several cooks were smash burgers. Basically lightly balling up ground beef into a ball, placing them on a hot grill.
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I start with a little butter underneat, to gett an original crust on the bottom and then smashing it flat. I use a spatula, and a sheet of waxed paper to accomplish this.
![](https://backyardsmoking.com/wp-content/uploads/2022/06/smash-burgers-2-1024x768.jpg)
I then season and wait a minute or two and give them a flip.
![](https://backyardsmoking.com/wp-content/uploads/2022/06/smash-burgers-3-1024x768.jpg)
To top the burgers I used some of my smoked cheese.
![](https://backyardsmoking.com/wp-content/uploads/2022/06/smoked-cheese-for-smash-burgers-1024x768.jpg)
Again the beauty of the grill is multiple things cooked at the same time, so I use the cover to melt the cheese on the burgers and can toast the buns at the same time.
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I continued to cook Smashburgers a couple of time with the same consitant results.
![](https://backyardsmoking.com/wp-content/uploads/2022/06/IMG_6089-1024x768.jpg)
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I did branch out and cooked some rice and beef on the grill and it turned out good as well. The rice I completed in the InstantPot and then put on the grill.
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End still trying to get the hang of cooking fresh flour tortillas… taste great too thick
![](https://backyardsmoking.com/wp-content/uploads/2022/06/IMG_6104-1-1024x768.jpg)
Branched out and cooks some chicked with rice and peppers and onions next
![](https://backyardsmoking.com/wp-content/uploads/2022/06/IMG_6115-1024x768.jpg)
Tried some shrimp and stir fry veggies next, turned out good.
![](https://backyardsmoking.com/wp-content/uploads/2022/06/IMG_6128-1024x768.jpg)
Finally found time to attempt breakfast. This is where I should shine as I cook tons of breakfast on a flat top. Previous cooks, the temp did not seem to matter so much, but found out fast that the grill gets smoking hot. There was a little bit of learning curve with the grill and immediate need we to monitor and adjust the temps of the grill. To do this I use an inexpensive temp gun. This was purchased from Amazon and I would typically use it when searing items in my cast iron pan.
![](https://backyardsmoking.com/wp-content/uploads/2022/06/temp-gun.jpg)
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I quickly burned the bacon the first time out, and when I checked the temp of the grill it was approaching 600 degrees.
![](https://backyardsmoking.com/wp-content/uploads/2022/06/IMG_6134-1024x768.jpg)
Pancakes and hashbrowns (smothered and covered) were also cooked at too high of a temp the first time.
![](https://backyardsmoking.com/wp-content/uploads/2022/06/FF6061B3-2D8A-4BF4-B45E-80E857D51937-1024x768.jpg)
The next attempt went better when I was controlling the temps
![](https://backyardsmoking.com/wp-content/uploads/2022/06/IMG_6168-1024x768.jpg)
and as I continued to cook breakfast, which has become a Saturday morning tradition, I got better at it.
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