Thanks for your service brother. I was on 2 aircraft carriers in the Navy from 71 to 74. I also was in Nam on a PBR for 16 months. I have the 22inch Blackstone and just started using it. Your videos are the best. Thank you
thanks for your service. i've had a campchef ftg600 for a year and a half. I was a total novice, but figured everything out without too many hitches. however, you enlightened me a bit more. dont let the wife get jealous! LOL!
I bought Blackstone 22"portable tho months ago for my RV and have had a love/hate relationship with it. You taught me how to re-season it correctly and now I love it again. You asked for a challenge from people that you served. Well when I was young I worked in food service in a hospital and the lead breakfast cook was a former Army cook and he had the amazing ability to open 4 eggs, 2 per hand, and drop them on the grill 99% of the time without either breaking the yolk or leaving a part of the shell in the egg. Yes, that is one time out of 100 eggs that we had to toss one. I would love to see that re-created! Thank you again and I really enjoy all of your videos!
Don’t know what it is but I love this guy!! Love his passion for his grill. This is pretty much the one video you need to watch when you get your first new grill.
I served in the Navy from 1981-1987, as a reactor operator on the USS Virginia, CGN-38. Unfortunately I didn't get to know the cooks, but they took care of us - lol. Great video on how to season the CC griddle, I'm about to do mine now. One other comment, when your wife called out for Alexa, it woke mine up - lol! Go Navy!
Thank you so much for posting this video. You were so informative. Really appreciate the tips and your expertise as someone who has extensive experience on the griddle. Also, thank you for your service. 🤙🏽
I have really enjoyed your very informative videos. My father was a cook in the Navy during WWll. I have told him that we had purchased a flat iron grill for camping and he has shared many of his memories of cooking while in the Pacific with us. He has through the years shared his love of cooking with me .Thank you.
USS Nassau - The Big Nasty! I was on several West Coast carriers (Lincoln, Vinson, Nimitz). Many thanks to you guys for keeping us fed! Love this channel and have recommended it to several of my grilling friends.
I do....I Definitely dont miss the hours and bull crap BUT the community was fantastic...like anything it all starts from the top and for about 2.5 years I think I had the best....as far as my last year...they drove me out....man he was an old timer I just couldn't imagine being around people like that with out the ability to move on.... 2001-2005 USS NASSAU Camp David Sec of Def Donald Rumsfeld staff Pentagon
Hey Brother! The my next few videos will be from the Camp Chef. So far I love it. I have't used it as much as I thought I would but heck it's been 90 plus in east TN and 300% humidity. To dang hot.
I was on the USS Sumpter and the USS Ponce back in 91 and 93 as a Marine Grunt with 3/8 26th MEU and miss the diner flavor of a griddle. This will be my next purchase. I do miss the mess decks on those two ships. Especially the Sumpter being an LST and rocked like a cork in a bathtub. But the burgers, steaks, tacos, and pancakes that came off of those griddles were outstanding. I have great memories still to this day. Semper Fi!
Yea I love the memories. We deployed with the 23 MEU for the Operation Iraqi Freedom. I would love to get in contact with some of the ol' marines. They were some of the most influential people during my time on board the USS Nassau because of their experiences.
Great information on the Camp Chef product and how to prep the cast iron top! I don't have room at our vacation condo for something this big, but your video did guide me to buy a Camp Chef VersaTop 2x tabletop model, and it is solid! Your experience working on a griddle in the Navy was also an experiential factor. Thanks for information, and for your service!
I stumbled across your video and I like what you present. I’m going to get this flattop grill ASAP! I subscribed and smashed the thumbs up, Thanks, Steve
Awsome!. I tell everyone that reaches out I have had mine for a year and still love it as much as day 1. Always pushing the boundaries on what a flat top can do.I use that thing for way more dishes than I had ever thought.
Oh yeah. I went to A school at Lackland Airforce Base for culinary school. I was there during 9/11. Went to the RIverWalk and all that jazz. When we deployed we were apart o of the Shock and All campaign that tried to take out Saddam at his palace. Thank you for your service.
@@TheFlatTopKing wow, all this time I thought Lackland was only for basic training and secfo training. And yeah downtown San Antonio was neat, but it wasn't my cup of tea really. Anyway, keep up the good cooking!
Great video. If I already didn't have a Camp Chef griddle, I'd run out and get one after your detailed information. I've had mine for at least 3 years and zero complaints with it and use it very often. I do remove the grates, but like that advantage of being able to actually grill when not using the flat top. Like to see you make some SOS... Thanks for the content.
Very nice review and demonstration. I just started researching griddles but I already know that I must have one! The Camp Chef seems very well made but > $200 more than a Blackstone? Seems they're pricing themselves out of contention, for my budget anyway. If I buy a Blackstone, can I still watch your cooking videos? :)
Absolutely. No question. When I bought this i had no idea that my channel would end being about flat top grills as per the previous videos. It was just a choice i made doing research. I will say this you can find deals from multiple sources that get you around 400 if that helps. Bill your always welcome. The more the merrier.
Great review and general overview of everything. I just bought this same griddle and I’m getting ready to season it. Btw, what is the long, skinny aluminum tube held by the dog tag ball chain on the left side for? Keep up the great work!
That is a match holder..is your lighters dont work you can still use it...light one burner at a time...turn on gas...attach the match to end and light the match...then add the match to the gas...repeat for all burners
@@TheFlatTopKing Oh I see, cool. Thank you. I used it today for the first time, cooked some veggie omelettes and hash browns for the wife and parents in law. They came out pretty good considering it’s my first time. I was remembering what you said in the other video about cleaning the crust as you cook. At the end, I had to clean it pretty good. But it’s ready now for some stake!
I believe Blackstone has started putting the grease tray in the back so you're not dragging hot, dirty oil and grease towards you. I like rear grease traps.
Happy Father's Day, FTK! I just ordered a Camp Chef FTG600, and before it arrives, I wanted to know what the seasoning process should look like. Naturally I came to your page for my info since I have found you to be the most informative and honest person out there. I know you hit your Blackstone with sandpaper to knock down some of the ridges on that surface. Do you recommend it for the Camp Chef griddle top too? I can't wait for it to come so I can try some of the recipes you've shown over the time I've been a subscriber. Another thing I noticed is how much weight you've dropped from this video! Congratulations to you and thank you for all of the videos and responses you give all of your subscribers. Again, Happy Father's Day 2022!
The cc comes pre seasoned. The Blackstone comes natural. I think i would stay away from hitting it with sand paper. Maybe if feels extremely rough just to top of the edges but building a seasoning should in theory be easier with a foundation already there. Just my 2 cents. Best thing todo is to cook and cook using the right oils and cleaning as you go. Your seasoning will build naturally and before you know it it’s smooth. Thanks for the kind words. Let me know if I can help.
@@TheFlatTopKing Neil, I need some advice. I only pre-heat on low and turn all four burners on the Camp Chef. When cooking smash burgers, onions and mushrooms tonight, the entire griddle surface warped where the top right corner was off the frame. A few minutes later, it corrected itself and cooked great. This happened well into the cook and I didn't add anything cold during the cook. Has this ever happened to you?
@@ryana3991 Not yet....i have no clue how or why this happens, but it does seem like it happens. I am kinds just waiting on my turn to be honest. I know Camp Chef has said before to put wter in huge pots and place on griddle in the corners and heat up...this is supposed to not allow the metal to bend and so on...no clue brother./.
@@TheFlatTopKing I appreciate your reply. I have used it several times since this post and it hasn't happened again. The gourmet cheese stuffed burgers looked amazing! Take care, Sir!
I have not....im not a fan of those mixes...few reasons...1 cant cook with it..2 higher price per ounce 3 great success with cheaper products that have multiple uses
I dont remember if you left the grill grates on while using the griddle. And another dumb question, do you leave the deflector plates in too at all times. Thanks I'm new to this and going to season this thing as soon as I know exactly what to do. I will enjoy learning from you thanks and I'm subbed
Yes to all. I have contacted Camp Chef in the past because those questions are common. I didn’t want to steer viewers wrong direction on a hunch. Camp Chefs response was leave it all on. Thats the beauty of our product. Now my answer is I take the grill grate off and leave the deflectors on. I found that by doing this it reduced the amount of air flowing underneath when its windy. Thanks for the sub.
I like your videos, you both do a great job. I bought the 600 and my question is, when I first turned on all 4 burners to season for the first time, it was making loud pings as it was warming up. Is this normal or is my Flat Top not working right?
Mine still does it. I wouldn’t say extremely loud but definitely loud enough to look like what the heck. I just assumed its like me getting up in the morning. I make a bunch of noise as well🤣
Thanks to your videos we are about to purchase the 600 FTG. Question is can you give me specific details on a lid for this, like what and where to purchase it? We don’t have a porch or shed to store it under so a lid is imperative. We really enjoy watching your videos. They are so informative and the food looks outstanding. Also thanks for your service!
Hey brother. Welcome to the family. Camp Chef is finally back in-stock after what seemed like forever. I actually purchased the blackstone cover. I didn’t like the bright metal look that was available and new I wanted a hard cover. I liked the light weight and black one that blackstone offered.
@@jameskeever5930 it is metal. I have never cooked underneath it. Its just removable. Although i have wondered the same question i have not tried though.
Was your griddle somewhat bumpy before you started seasoning it? My griddle looks like the preseasoned Lodge cast iron pans I bought if that helps you get an idea of the texture. Yours looks really smooth in this video. I just bought a CC 600 and I am about to give it a couple seasonings but was curious if yours came that smooth or was it smoothed out due to your seasoning?
Hi Chef, thank you for your service. I have a question about the Crisco; my Camp Chef booklet advised against using it, but have you experienced any adverse effects from using it for your seasoning? Thanks in advance...
Not at all. I am curious what does it say about it. Unless i just skimmed over it I dont remember that. I have had zero problems with mine but i havent used Crisco since my first seasoning. I actually use avocado oil almost exclusively.
Sorry, Chef, my mistake--I went back and re-read the manual more carefully--it definitely says you can do initial seasoning with Crisco; I had read a later paragraph that said to watch out for Crisco turning rancid (which you would do regardless of type of fat being used)...
it amazes me how you could stock the right amount of food , and cook the massive amount of food to feed the entire crew, and do it on some thing moving every which way the sea wants it to
hahahah the food would move on the griddle and in the oven, cleaning the floor was the same way...had to wait for the water to come back and squeegee the deck
Do you actually use the grill function with the open grates? I do not own a BBQ so that function seems like it would be useful for me but not sure. Sam's Club has a $200 flat top griddle that seems comparable to this one in size and BTU's but doesn't have the 2way function like this one. I just came across your channel yesterday so I haven't watched all your videos yet. BTW thank you for your service to our country. God Bless you and your family.
Much appreciated, I dont use often because all the options I already have BUT we did do a video that was Steak on the Camp Chef Grill Grates...I like it but with out a lid its really not functional...I Personally I would get the MM one and get another gas grill if that is an option...Funny because that was the leading reason why I got it as well...
Frist, Go Navy, thank you for stepping up and serving. I bought a Cuisinart XL360. It is awesome, but the circular grease tray is too hard to keep clean and there is no border around the cooking surface. Next I looked at the Blackstone and the FTG600. I decided on the Camp Chef and it arrived today! I'm surprised that Camp Chef doesn't have a network of advanced users like Blackstone does. Maybe they do and I just haven't found them. I enjoy your videos and look forward to getting the hang of my Camp Chef. I just read all this and have no idea why I wrote it. Huh. Anyway...keep on grillin!!
So here is a question...Seasoning is polymerization of oils into a protective non-stick coating (crystallization). Does that chemical transformation happen if you do not let the griddle cool fully between coats? Enjoy your vids.
It does happen, however no clue at what temp should it be cooled down to. Some people just allow to stop smoking then reapply, this is the stove top method. Some say about two to three hours. My oven is really sealed and it is cheap. So the cast iron does not cool down enough in three hours for me. So on the safe side i just cool a whole day.
I love how your wife completes you! Thank you for your service, I miss some good Okinawan style Yakisoba and chili rice and cheese... do you have a good recipe for soba?
Not Really. I have a vegetarian Pancit from the Philippines that I posted. OF course you could add any protein you wanted. Almost all of my time was spend with Philipinos,
I finally got my replacement and it looks like some adjustments were made with the side shelves. They now have slits in part of the shelf closest to the griddle. I assume to let more airflow under the side shelf. it makes more sense if you see a picture lol with that stated, they are still shipping the one like you have so not sure what that's about.
@@TheFlatTopKing yes, very. Another thing I learned the hard way. I think they lowered the shelves under the griddle as well. Long story short - one of my legs was missing the holes for the back bracket. I took a leg with the holes from a second griddle (bought two). This caused the shelves to be crooked because the holes were lower. Maybe it is a design flaw but it was a pain in the…. To build this three times lol
@@TheFlatTopKing side shelves definitely stay cool. It is also 30 degrees out so that might play a factor lol. But two rows of slits seems to help.,only negative is more holes for food or splatter to fall through. But I like it
Im literally in the process of uploading a video today that explains re seasoning. Should be up in a couple hours. Not much will fir on the shelves. In my recent videos I ended up buying a table on the side. Thats mentioned in my video of must haves for the flat top grill
what happens if some of the original seasoning scratches off while seasoning it? Is that black safe if it got in your food? Should you let each coat cool down and then do it again on first seasonings?
gatorsteel bare with me here. I always refer to the idea of that sheet pan that every one has. It has dark black corners and uncleanable. That’s because its baked on oil overtime. Same with cast iron or steel. Typically if it does scratch off is so small that you should never notice. After a ton of cooking i have noticed a sweet spot on mine” just a common place i cook” and it has a less than hand size area that i pay attention to and make sure every time I cook i am adding oil to that spot so it reseasons itself. No you don’t have to let cool between layers. Once the oil subsidies you can apply over it. Every time u use yours its a preheat, cook, season, clean process. That helps from having to reseason
Just purchased the camp chef ftg600. The griddle top came warped. Camp chef is telling me to use the adjustment screws... seems suspicious. My understanding is there for flowing the grease towards the drain hole. My question is do you have any suggestions for flattening a brand new griddle top out of the box that is warped.
No i haven't had to experience that yet. I am sure my time is coming. Brand New and already warped, Their response was to adjust with screws. I honestly would say contact again. Its your money so I cant speak for either, but in my experiences they have been very customer friendly. Could have been the employee that day no clue. On my FB group I see people all the time saying that they got a new top because it was under warranty
can you talk about the leveling screws on the bottom of the griddle top? the front one seems to work but don't see the purpose of the rear screw as it's highest setting is flush with the edge of the bottom grill sides.
Well when I filmed this I had no idea that they even had them. I posted video on how to clean a flat top grill and a viewer said to stop my griddle from rocking to adjust the screws underneath. I did that and it worked perfectly. I intentionally wanted my griddle to flow towards the grease trap and using the screws help by doing that.
Camp says put it all on. Even the grill grates. Personally i take the grill grates of. The flattop sits just a little closer to the flame. Hope u like it. Reach out if u need something
You mentioned the hole beside each control knob but you didn't say what they are for. I can see if you are lighting the burner with some form of lighter rod but it should be lighting on its own. Also is there some easy way to see if the burner is actually burning? With the full griddle I cannot see the burners even when looking into the little holes. I don't want to rely on the sound so I am forever on my knees trying to see inside. Am I missing something?
You actually answered your own concerns. 🤣 The holes are for a lighter rod IF incase the striker is not working. As for telling if its on it really is all about sound. The striker will stop and it sounds literally like propane is leaking. You can also see through the lighter holes if each section is lighted properly.
Technically you can start but I just seasoned just in case...no clue if it matters. Definitely want to get the original oil and dirt off and bring back up to temp to kill bacteria. One thing you could do to help is the first cook use a high heat oil and cook a ton of onions..like 5to8 sliced onions...caramelize till almost burnt and that will help
I just got a camp chef. I put the cook top on and the back right corner is kind of up and doesn’t lay flat. Then when you push on that corner the front left corner lifts up…. Is this normal? Wasn’t sure because if it was it would make sense since the low side is by the drain. My other thought was that it was warped. I purchased it directly from camp chef too. Thanks for your help.
There are screws underneath the unit that can help out. Honestly there have been people say it has come warped straight out the box. Hard to tell without seeing
Got my 900 today..I know the seasoning part but per instruction it says wash it down with soap and water first..thought maybe just heat it up first and burn off,then do my seasoning...
@@TheFlatTopKing yea got the big one..we entertain quite a bit..I been slammed for going with a griddle,but been thinking about for a while..and watching some of the cooks you do I couldn’t stand it anymore..beings I’m competition smoker and raised with my father having 3 bbq restaurants,and still cook for the public,I guess friends and family thinking the smoke will stop rolling..lol but more personal I guess..btw thanks for your service..30 year retired fire fighter and no way comparing to you..and never have sub to anyone on RU-vid except your channel..I’ll be honest Thoe mainly for your griddle..I’m in west Tennessee your in east..but spent several years up that way,my son did almost 10 years at ETSU...and no good real bbq up your way...thanks for reply...
@@fergieferguson2457 really appreciate that. Man the griddle is a game changer. Mix it up with the smoke rolling and its over. Smoke a butt. Pull the meat. Add pickled onion, jalapeños, bbq sauce and cheese and put it. Now make a bad ass quesadilla. Do all that in Mexican flavors. Bottom line i love the combination. Honestly now way you will be disappointed
Kind of confusing...how many times was cisco applied before avocado oil? Is crisco applied and immediately wiped and then kept until it stops smoking? Then replied 4 to five times before avocado?
I agree I could have explained better. Forget what you have watched. Haha. Use either crisco or avocado oil. I use avocado oil. I just used both to see if i could tell a difference between the two at that high of a temp. Bottom line YES add your choice of oil and season it 4-5 times allowing the oil to burn off. That process will produce the black patina that really makes it nonstick. I would actually say that adding scrambled eggs after that helps as well.
I think this old grill is better than a new one they make the problem is with mine. It got rusty on the shelves. I don’t know why because it’s undercover a covered porch. It didn’t see any rain. That’s why I’m disappointed about their bill. She rusted out said it’s covered and it’s no rain, so I don’t know. Let me know what you think about this one compared to this comment.
Hi there! Thank you for your service! You've sold be on this unit. If you appreciate art work, go check out Dru Blair. He has a lot of military art prints. I worked with him for a few years. Realism at its very best! I have a print on his site also. Subscribed and looking forward to more cooks! Ricky Pollock
I hate the grease trap set up on my camp chef the tiniest bit of debris will clog it and make it non functional it also leaks down the side even when it’s flowing properly
@@TheFlatTopKing Sorry yes. How often do you burn through a tank of propane and how often do you use the griddle? I ordered one from Costco. Arrives today. Deciding on whether to go through with a natural gas conversion. I heard it burns a little less hotter though.
@@AereForst man thats a loaded question I get regularly. Unfortunately I don’t have the best answer. To many variables. How many times you use it. How long is it on each time. How much food is being consumed each time. How many burners are you using each time. Only honest advice I can give is spend the extra money and get another tank on stand by. Always have an extra. Really takes the pressure off of how much etc.
WOW..what Blackstone did you end up getting...not sure if you have followed me or seen other videos but a lot has changed since then...I have a Blackstone and a PIt Boss.
@@TheFlatTopKing Cant remember the model but we have the same one at the fire station. Its a beast and has fed many hungry guys. Wasnt a knock on CampChef, it just wasnt gonna work for me.👍. Subscribed😂
Yeah me to. It's all about heat control on the camp chef. The heat reflector really doesn't allow for cool spots. I am about to do some breakfast videos now I have some experience on the camp chef.
Omg seems like no one knows wether the burner guards stay on when your using the griddle only can someone please help I don’t want to destroy the heat guard that attaches or attached to the griddle
Tarsis Alvarado if you are talking about the original grill grates yes they can stay on If you are talking about the heat plate underneath yes it stays on. Lastly if your talking about the 4 burner gaurds then yes they stay on as well. Im not sure of the question. I had a similar question about the grill grates and spoke with Camp Chef directly. If this doesn’t answer your concern, try to reword your question. Thanks
Think I made up my wife’s mind..no, been unsure on a griddle I’m a bbq guy,at my home I got 2 big green eggs and a commercial smoker I used for events,but am familiar with camp chef I bought her a camp chef wood wind pellet grill/smoker with sear mate cpl years ago..but just been wanting a griddle,think it would be fun and just the different styles of cooks that can be done..good vid on the phillis..and I can get my hands on some horseradish cheese here in SW Tennessee...she seen the video this morning she was like yea make that your first cook to...
Hate to bother you..dam I seasoned this thing 3 times done my first cook this morning and pancakes was sticking and hash browns stuck..now I do most cooking in the kitchen with cast iron..seasoned good never sticking problems..seasoned the griddle with crisco then last season with grape seed oil...since your a novice got any pointers??
Nice presentation but have to tell you that some of us don't like burned eggs. Hard cooked egg with the yoke broken is ok but leave that crunch off my eggs, please sir. That's why I only cook my eggs on low heat in a non stick pan. People that like burned eggs are people that don't like eggs, IMHO. Thx for the video
First of this video go navy shows he served and is a proud American and I am very happy to see that!!! But Are you promoting a flat top made in China. Corporate office in Utah everything they make is made in China. The Is Blackstone is made in the USA
thanks Jay I appreciate that...Yes proud to have served...You are mistaken...Blackstone is also made in china..so is Pitboss...etc..I am not promoting China things.. Blackstone Grills are designed and engineered in the USA and manufactured in China. Over the past years, the company’s tremendous growth has enabled Blackstone to build its own manufacturing plant in China, with others on the cards soon for Vietnam and the USA.
I really would like to purchase a Blackstone or Camp Chef griddle. I think they are both good griddles. I decided not to purchase either because they are made in China. I refuse to support China or any American company that deals with them.
I've looked everywhere for an American made flat top griddle. If you know of any that are similar to the Camp Chef or Blackstone, let me know. So far I haven't seen any other options.
@@ca7384 I haven’t either. Fir whats it worth i just did a one year review on my camp chef and discussed the pros and cons. I honestly love mine and have found many ways to enjoy it. I stand with you on American made 💯. But if there is a chance to buy something like this I would recommend it. Especially if you are passionate about cooking. You hear things like pick your battles etc….. if your sold on American made only I could not argue with that at all and would applaud you. But if there is a 1% chance to buy…..
The Charcoal King I’m surprised you were getting so much heat on that top. Looked to still work the way you had it. Not sure if it could possibly fall easier sitting on the grates. Is there a big difference with the grates off?
@@SonTerrific Honestly I have no clue I was so surprised that my youngest daughter even thought of it. She's is only 8. I know that on medium on the grate I can reach 350 just on low and sometimes 400 and thats just on low. Thats also why a lot of the times I don't turn on the whole unit because it is so hot from the heat plate. Tomorrow morning is omelet Sunday and I will take off the grates to see if theres is a difference
The Charcoal King yeah I would be afraid to turn it up much higher if it’s hitting those temps at low. Lol. That’s crazy. I’d like to hear the update after a cook without the grates. Hope the omelettes turn out great.
SonTerrific I just got this response from Camp Chef Hello Neal, The flat top was made to keep the grill grated on when using the griddle, no need to remove anything to use the griddle. Please let us know if you have any other questions. Have a wonderful day. I was so curious I reached out to the company before I could give you a straight answer.
