🥴 My First Blackstone Cook Was a Mess (But Yours Doesn’t Have to Be)
Blackstone Griddle Cooking Tips for Beginners
I still remember the first time I cooked on my shiny new Blackstone griddle.
I had watched all the viral videos. I had burgers ready, buns sliced, oil in hand… and zero clue what I was doing. 😅
What followed was:
- One side was burnt, the other barely cooked
- Oil dripping into the grease trap mid-flip
- And me frantically Googling, “why is my food sticking to my Blackstone griddle?”
Sound familiar?
If you’re just starting out, I’ve got you. These are the real cooking tips I wish I knew on day one — no fluff, no fancy chef talk — just honest advice from one beginner to another.
Let’s get into it.
Table of Contents
🔗 Must-Have Products for Beginner Blackstone Owners:
🔥 Tip #1: Learn Your Heat Zones (They’re Not All the Same)
This was the first surprise. I assumed the entire surface heated evenly… it doesn’t.
Most Blackstone griddles have multiple burners, and the heat is not uniform. You’ll notice:
- The middle gets hottest
- Edges are cooler (great for warming buns)
- Front-to-back varies too
👉 Use this to your advantage. Cook proteins in the hot zone. Slide veggies or buns to the edge when they’re nearly done.
🛠️ Pro Tip: Invest in an infrared thermometer gun to know exact temps.
How to Season Your Blackstone Griddle for the First Time
🧼 Tip #2: Always Preheat — But Not Too Long
Your griddle needs a solid 10–15 minute preheat before you start cooking.
Don’t rush it. A cold surface = sticky food.
But don’t walk away either — if it overheats, oil can burn, and your food will char too fast.
👉 What I do now:
Turn burners on medium → Wait 10 mins → Sprinkle a few drops of water → If it dances and evaporates instantly, it’s go time!
🧂 Tip #3: Use High Smoke Point Oil (Not Olive Oil!)
I made the rookie mistake of using olive oil — wrong move.
It burns fast and leaves sticky residue.
What you want is high smoke point oils like:
- Avocado oil
- Canola oil
- Grapeseed oil
These let you cook at high temperatures without smoke or stickiness.
👉 I now use Chosen Foods Avocado Oil – trust me, game-changer.
🍳 Tip #4: Keep It Simple, Your First Few Cooks
Don’t try to be a hibachi chef on day one.
Start with easy, forgiving meals like:
- Smash burgers 🍔
- Grilled cheese 🧀
- Sausage and peppers 🌶️
- French toast 🍞
Avoid runny eggs, stir-fry, or pancakes until you’re confident with the spatula.
🥄 Tip #5: Get the Right Tools — Cheap Spatulas Won’t Cut It
The griddle surface is huge, and you need big, solid, flat tools. Not your kitchen spatula.
Here’s what I use every cook:
✅ Heavy-Duty Spatula Set – strong enough to smash burgers
✅ Griddle scraper – cleans grease and gunk easily
✅ Oil squeeze bottles – for controlled oiling
Without these, griddle cooking is honestly frustrating.
🧽 Tip #6: Clean as You Cook (It Makes Life So Much Easier)
You don’t need soap. You don’t need stress.
After each cook:
- Use a scraper to push food debris into the grease trap
- While the surface is still warm, pour a little water to deglaze
- Wipe clean with a paper towel
- Apply a thin oil layer to protect it
👉 I use this Blackstone cleaning kit — it works like a charm.
Never leave food bits overnight — they’ll harden and ruin your next cook.
💨 Tip #7: Watch the Wind! (Seriously)
This blew my mind — literally.
If it’s windy, your flames might go out, or the surface won’t heat evenly. Your food might take forever.
What helps:
- Use a griddle wind guard
- Set up in a sheltered spot (patio corner, near fence)
👉 These magnetic wind guards saved my outdoor weekend cookout once!
🧊 Bonus Tip: Don’t Forget to Let It Cool Before Covering
After cooking, don’t rush to throw the cover on.
Let your griddle cool completely. Then wipe it clean, lightly oil it, and cover it to protect from rust.
👉 I recommend the official Blackstone griddle cover for weather protection.
🙌 Final Thoughts: You’re Gonna Get Better — Fast
You might mess up a few burgers.
You’ll probably over-oil something.
And yes, you might set off the smoke alarm once or twice (sorry, neighbors).
But with every cook, you’ll get smoother.
Flipping will feel natural.
Your guests will ask, “How’d you get that crust?”
And you’ll know — it started with the right tips.
If I could go back to day one with my Blackstone, these are the things I’d do differently. Now you know them up front. You’re ahead of where I was.
