Blackstone Griddle 101

When I first got my Blackstone griddle, I noticed something—there were tons of recipes but not a lot of guidance on the basics. That’s exactly why I created this beginner-friendly guide. If you want step-by-step instructions and 101 griddle recipes, check out my eBook Griddle 101. It’ll help you go from beginner to pro fast.

Seasoning Your Blackstone Griddle

Before you cook, you need to season your griddle. This creates a non-stick surface and helps prevent rust. Here’s what you need:

• Oil (Canola, Avocado, or Blackstone’s seasoning all work well)
• Paper towels (to spread the oil)
• Tongs (to keep your hands safe)

Steps to Seasoning:

1. Clean your griddle with water to remove any factory residue.
2. Heat it on high for 10-15 minutes until it changes color.
3. Apply 2-3 tablespoons of oil and spread it thinly.
4. Let the oil burn off completely (15-20 minutes) until there’s no more smoke.
5. Repeat this process three more times (four coats total).
6. Once seasoned, some people cook onions or bacon to help set the seasoning—this is optional.

Check out my full detail post here: How to Season a Blackstone Griddle

What Oil Should You Use?

This is one of the most common questions I get. Here’s a breakdown:

Best Oils for Griddle Cooking:

• Avocado Oil – High smoke point (480°F), but expensive.
• Canola/Vegetable Oil – Cheap, reliable, and works well (450°F).
• Peanut Oil – Good for frying, similar smoke point to canola.

Oils to Avoid:

• Coconut Oil – Not great for high heat (350-380°F).
• Extra Virgin Olive Oil – Low smoke point (350°F), can leave residue.
• Aerosol Spray Oils – Many contain additives that can damage your griddle.

Temperature Control: The Key to Success

Getting the right heat is one of the most important skills in griddle cooking. That’s why I recommend an infrared thermometer—it helps you avoid undercooking or burning your food. My favorite is the Thermopro 2 in 1 infrared thermometer. You can use it to get your griddle surface temp and the internal temp of your food. I have a link below and a code for 20% off.

ThermoPro 2 n 1 Infrared Thermometer : https://bit.ly/2n1Therm

Get 10% off by using code Johnny10 (with minimum spend $30)

The E-G-S Temperature Method:

• Eggs & Omelets → 300-325°F (Low)
• General Cooking → 350-400°F (Medium)
• Searing (Steaks, Smash Burgers) → 425-500°F (High)

Tips for Managing Heat:

1. Preheat on Low – Start all burners on low for 10 minutes to prevent warping.
2. Use an Infrared Thermometer – Check griddle temp before placing food.
3. Learn Hot & Cool Spots – Test with a toast test or thermometer.
4. Turn Burners Off When Needed – Use indirect heat for better control.
5. Cook Eggs on Residual Heat – Avoid burning by cooking eggs last on a turned-off burner.

Check out my full blog post here: How to Get Your Griddle to the Proper Temperature

Cooking Order: Avoid Cold or Overcooked Food

Cooking in the right order ensures everything is done at the same time. For example, if you’re making breakfast:

1. Start with potatoes (they take the longest).
2. Add bacon next.
3. Cook pancakes or toast while bacon finishes.
4. Cook eggs last on residual heat.

Check out my full blog post on cooking order here: Two Most Important Skills for New Griddle Owners

Essential Accessories

You don’t need a ton of gear, but here are three essentials:

• Tongs – A must-have for flipping and handling food.
• Metal Spatulas – Get two, preferably with beveled edges.
• Infrared Thermometer – Helps control heat and prevent mistakes.

Bonus accessories like a burger press and melting dome are useful, but not essential for beginners.

Cleaning Your Blackstone Griddle

Keeping your griddle clean is easy if you do it right.

Quick Cleaning Steps:

1. Turn the heat to low.
2. Squirt some water and scrape off food debris into the grease trap.
3. Wipe it down with a paper towel.
4. Apply a light layer of oil to protect the surface.
5. Cover it with a lid or tarp to prevent rust.

Here is my full blog post on How to Clean Your Griddle.

If rust does appear, a pumice stone can remove it, and I have a full video tutorial on that if you need it.

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Final Thoughts

Mastering your Blackstone griddle isn’t hard—you just need the right foundation. If you follow these steps, you’ll avoid beginner mistakes and start making amazing food right away.

Have questions or need more tips? Let me know in the comments!