We've used this griddler for a variety of items including steak, fish, vegetables ru-vid.comUgkxMcXT6_MuT0hB3ejyGQQHaeof9bwoWPUf and mushrooms and it's been great! Gets that great smokey flavor when using high heat or sear. The grill works amazingly simple and very low smoke for what it is. Heat gets up fairly quick, especially on closed position. The griddler side is fairly simple, better for eggs and pancakes rather than any cooking. Use the flat plates with the grill side if needed.Cleanup is easy and having heat on both sides is great for cooking a large amount or panini press.This definitely gets hot though so be careful with the sides.
I love the job you guys did. For me, I prefer the rear trap on the blackstone. I don't want to see the grease trap all the time. I prefer it hidden behind while I cook.
I have a hard cover on mine that lifts and folds / hangs off rear of it, it also blocks some windy conditions from cooling the grill to much, so I like the side discharge idea much better
I used a cheap ($50) vevor commercial grease trap. Catches food scraps, separates grease and lets water drain off, so you can use water to clean with no problem.
A new company may adopt the innovative improvements. The old ones will not, because they don't want to pay for packaging changes Sometimes there are stupid corporate decisions made, over the simple things.
Being a guy who has a machine shop and can't leave much alone, I fully support that you have modified your grill to your standards. I own a 36'' Blackstone with a rear grease trap and "For Me", I wouldn't have it any other way. Too each his own. Great job guys!
Nice frankengriddlle guys! I would buy one with that design tomorrow if I didn't have 2 Blackstones already. You need Camp Chef to release it as a Griddle Guys edition. It would probably be easier to build into an outdoor kitchen that way over the Blackstone design too.
What up Ben!!! Always great to hear from you! So I sent the link to the video to the CC sales rep. I am curious to hear what his feedback is,,, will they like it, or hate it.... :-D Thanks for watching man! Cook on! -N
Any word on the Griddle Guys edition from Camp Chef? It looks like a huge improvement over the standard version. I run a camp chef griddle top on a portable 3 burner stove top and found this video while looking for ways to improve the grease catch on that guy.
Good video and great ideas. I have the Blackstone 36" with the rear grease catch. I'd like to see the slot widened as well. If the slot were wider the scraper would also fit through to scrape the "smeg" into the catch pan. I also like the idea of using "off the shelf" tin pans. NOT the proprietary size Blackstone uses and sells. Thanks for the ideas.
Love the grease catcher. Mine is on the back and I hate having to fit all that mess through that opening. I'll definitely be making modifications to my blackstone.
Love it. I have a fab shop at my disposal and I am in the middle of an ugly drum smoker project. I never even thought of modifying my griddle. Cannot wait to try to explain this to my wife. Thanks for the great idea and input.
Outstanding guys. I love it. Making it your own is what it's all about. I feel your pain Nate, when the slag gets stuck on your scrapper. Nice job. GRIDDLE ON DUDES.
Hi Bruno! Agreed, the liquid grease,,,, u can get into the trap but any of the solids that bond to your scraper require you to scoop them up off the griddle and scrape using some other tool into the trash,,, kind of a pain but.. Not anymore lol (well for me anyway.. Jeff and chris still need to mod theirs). Cook on bud! -N
Suggestion: Sometimes you want a tilt and sometimes you don't (thin sauces, eggs, etc.). Add a cam to the front and back of the side opposite the grease pan. A piece of solid rod drilled off center would make a cam which would mount on steel tabs and be activated with a 90 degree bent rod handle. When the cam is disengaged the griddle top would be level and engaging the cam would tilt it even when the griddle is hot. Probably some wood prototyping would be required to get the right configuration. Again, great work.
I was first going to reply that CC has built in levelers on the underside of the griddle but your design makes more sense. AFter all, you can't pick up the griddle and adjust them when it is blazing hot but with your design, it wouldn't matter. YOu could actually adjust the pitch on the fly.. I like it. Will suggest it to Jeff for his mods. Thanks for the idea and for taking the time to share it Les! Cook on bud! -N
I'll admit I was very skeptical watching cutting into and welding on a brand new shiny griddle but now I need a camp chef griddle and that modification.... nice job!
Chris definitely agrees with you! He must have asked me 10 times if I was sure I wanted to do this :) Thanks for taking the time to comment Phil. Cook on bud! -N
I would seriously pay for y’all to modify a new Camp Chef griddle or buy one from y’all that you have modified. Love what y’all have done. Y’all need to consider this a side job!
That is how I wish my Blackstone was (I have the original 28" model)! Great job on the mods. You might be able to find a stainless steel loaf pan that the disposable loaf pan liners will fit in for even more sturdiness when removing the pan filled with grease and "smeg".
Thank you guys. Now I have a new project. Hated my grease trap and grease everywhere. Very clean job! Camp Chief should make these modifications. Great sense of humor as well. Really enjoyed the video.
I started welding and doing plumbing work when I was 15 and I am now retired and living in an apartment, you guys have me 'jonesing' for some shop time. Great 👍 video 📹 👏
What a surprise this video was. I agree you should market your own griddle. You have figured out how to modify the grease collection system. Here’s an idea for the griddle top. I have a Royal Gourmet 3 burner griddle. Although I’m not real happy with the 3 circular burners, the porcelain coated cook top is the bomb. The coating is bullet proof, just clean after each cook, put a light coat of oil and no need to worry about rust. Just a thought… Love the channel and for once, Chris was the guy sitting on his ass while Jeff and Nate did all the work. All you guys are the best, always look forward to the next video.
Thanks so much for the kind words!!! It's inspiring! :D Your probably the third or fourth person who has mentioned the porcelain cook top and loves it. Our friend Jamie swears by his. Never cooked on one but I would really like to check it out. In my head I can't picture it but with such positive reviews it sounds like a winner. Thanks for watching and for taking the time to share your thoughts! Cook on friend! N p.s. I plan to be sitting on my butt during Chris's next video LOL
I know one of the major attractions to the foil pans is that they are disposable… But if you don’t mind cleaning a pan, you can get a restaurant pan for chafing dishes in about the same size that is a lot more heavy duty. The first time that flimsy foil pan self-destructs and drops onto your deck, there will be many bad words spoken.
Outstanding mod Griddle Guys. The modified grease system looks great, especially with a built-in way to scrape the charred crust off of your spatula or scraper. Good job....
I thought twice about getting into 28 minutes of what could have been brand propaganda, but this team did not disappoint! Great content. I feel like a winner just for diving in! More please.
Fantastic video guys. I'm a welder/fabricator and I love it. I might even move my grease trap on my Blackstone from the back to the side, that's a great idea. Have a great weekend guys👍👍
Well now that we know your a fabricator,,, Why didn't we just have you do this for us!!!!!! LOL! :D If you have the rear grease trap already, what are your thoughts on just cutting the back wall wide enough to get your scraper through, then putting a small ramp to drain the grease into the trap where it is? Fabbing a ramp that aligns with the V depression in the cook surface could be tricky but might be worth it? Anyhow as usual, great to hear from you ! Cook on bud! -N
@@TheGriddleGuys hey Nate! Ive got a couple videos out now of me starting on a new smoker. I would've loved to come to New England and helped on yours. I thought about modifying the rear one but sometimes I forget about the rear one (outta sight outta mind) until it overflows onto my patio. I like the side idea because I would see it all the time. I do hate the idea of closing up the rear one though. I'll figure something out, video it and credit you guys with the idea. Have a great weekend guys.
@@TheGriddleGuys I have the 36" rear drain Blackstone. I absolutely hate its design. I will likely fill in the hole, move to the side with a similar cutout to yours but have a drain into a removable bucket like my smoker.
Last weekend I volunteered to work the griddle to cook pancakes and scrambled eggs for approx 150 persons retreat. Your griddle enhancements are spot on!
Great job guy's! I found out that the shelves are basically useless because they get really hot so kudos for using them for something other than a hot plate. My friend said you put the trap on the wrong side. I argued because I scrape from my right to my left. He wants a left handed model 🤣
Awesome mods guys. I'd buy it in a heart beat. Only thing I see is if you wanted to buy the optional hood cover now you'd have to modify that to fit around the side discharge. Otherwise awesome 👌
That's creative as heck ! Home run ...out of the park and still going ! See the man cave is a requirement. I see griddle manufacturers approaching you gents soon !
I have a Pit Boss 36”, 5 burner griddle with the ceramic top. I really like this setup. My grease drop is in the bottom left side. There are vertical sides on all sides. The only problem I have is the grease drop catches food in the down shute. Otherwise this griddle is fantastic. I have learned a lot from you guys. Keep it up!
The pit boss is a nice unit and from what we hear the ceramic cook top performs very well! Thanks for watching an for the kind words John! Cook on bud! -N
how do you like your griddle a year later? I own the 3 burner & love it. Keep my temps under 400 most of the time & use boiling water after scraping. Cleans the grease trap well. Love the garbage attachment & rarely have food go down trap. But I am very attentive when cooking. :)
Nice work. Id have never thought of hacking up my griddle. But that trap is brilliant!! I hate that narrow trap on my Blackstone for the same reason...it's too narrow and end up scraping the crud over the drain hole and end up with a mess drooling over the back. Now we'll see them all come out with these changes while you's get jack crap..lol. I agree make your own griddles and sell them. Thanks for the video!
Great video. I have 8 of the blackstone griddles and the grease does always roll back down the sides and legs of the unit. Wiring a tin can to the drip channel and making a paper clip v stuck down the drip hole seems to stop most of the roll back. Blackstone redesigned their grill tops to put the grease trap at the back of the griddle. Better now.
Wow! Great vid and execution. I have the exact same Camp Chef and have been wanting to do something to alleviate these very problems. Am so copying your ideas. Going to have to do a deep dive of your other vids now to see what I've been missing.
I don’t know your work backgrounds, but you two have some impressive skills! You guys aren’t beancounters! Well done. BTW, I am a CPA, and I don’t mean to offend the other beancounters out there!
And all the modifications look great the only thing I saw that I might do different is the back left corner take that left corner and 45 it to the tip of your grease apron 45 it to the round stock drip edge that way it’s easier for you to scrape there’s no corners to hang up
Great Job! You can put the grease tray on the other side for us left-handers!!! If the big boys don't see this HUGE improvement - they are NOT listening to the people who use their products daily. Great solution to a problem that shouldn't be... Congratulations!!!
I love these mods. I have that same griddle and if CC makes a new top with these designs, I would upgrade for sure. I don't know if it was previously mentioned, but 2 small thoughts, in regards to the drip pan. 1-remove the nob on the slider to allow for plate placement on the table. 2-devise some sort of splatter guard for the trap. That would help keep the table cleaner.
I switched the corners on my griddles to both be on the inside right on my Camp Chef Denali 3 burner stove with single and 2 burner griddles. Welded the factory hole shut and cut new ones on the opposite corner of each griddle. Trough is on the right side center to catch both now instead of the can on each outer corner.
0utstanding ! ! ! Now , THAT's Yankey ingenuity ! Great ideas, great application, great results. Can't wait to see this guy in full on stress operation. I am subscribed, hit and shared. Thank you for this.
1975 I worked at Kings Island in Cincinnati on a hamburger griddle. The grill had an apron and removable pan just like the fabrication you guys did... You could push the bits and grease off quickly, and it was very handy. I'm not fond of any griddles grease traps at this point.
I worked at McDonald’s in the late 80’s back when they actually cooked food. We had these large 2 handed scrapers that we had to sharpen every night after closing. The grease traps were like 4’ long, 12” deep, and 2-3 inches wide. Those were a mess to pull out and dump; the new guys would always spill everywhere.
If you have the means it's definitely worth considering. Nates been using this modified griddle for over a month now and raves about it. Hold tight tho, I've been working on some other mods as well. Video should be out before Christmas
I hope griddle makers are watching because everything head said. Is what I hate about my Blackstone. And what he has created needs to be the STANDARD from here on out
As a chef I like your grease trap but I want it on the side at the front. My camp chef griddle is mounted on my pig roaster so front dump is easier to empty. I will tig the flat bar to the top of the angel iron at the front with the cut out on the side rail. Thanks that will be a real labour saver. I just subscribed. Looking forward to learning more.
I put a 2 inch wide channel across the front of mine and left it long enough to exit off the end and a tube carries the debris down to a gallon can hanging on the end.. works way better than the v channel... I have a wood scraper to help it along if a lot of food builds up in it
I’m not reading all these posts to see if somebody else mentioned my idea already but here it goes. How about a piece of long angle iron to run down the front edge of the grease edge which would be mounted(welded) flush and up with the edge then going towards the griddle cook surface. These would create a taller edge near the cook with a bit of a hood effect to guide and keep grease flair up off the cook or deck. The two sides would of course need to be closed off.
I know exactly what you mean because I have done that LOL! Had the trap in the wrong position and ended up with a puddle of oil on the ground before i realized it :D Thanks for watching Harry! -N
I know this is a old video but you can do this to the blackstone that has a hood or lid as well. Just fabricate the lid or the hood. Which I hate the grease hole on my blackstone and since I can weld and have a welder, I’m really considering this mode
Wow this turned out really good. I'm looking to buy my 1st flat top and one problem I'm seeing with all is the grease trap. I love what you did here. Basicaly I see the shelf being a waste of space, from what I'm thinking can't really use them due to heat.
LOVE the mod!! Can I make a suggestion,I have found if you use a wood / bamboo spatula instead of metal it protects your seasoning and sill move the grease and, (what do y'all call it "smag") just as well! I first saw this trick on Cowboy Kent Rollins channel he cooks on cast iron and griddles. You can buy cheap bamboo spatulas at Dollar Tree or those other $ stores! So glad I found your channel looking forward to future video's!
Good call Alan. We personally like to keep the patina as thin as possible so thats why we opt for the metal. Issue we found with letting it get to thick is it eventually starts to steal heat. It also sometimes doesn't really bond well and flakes off into food. Just our experience. Our cook tops don't look great but we just feel better about it I all. Ty for commenting and we fully support anything that keeps you griddling.
