[Fire Me Boy!]

Originally Posted by DJ's left nut

Got one a month or so ago.

I !@#$ing LOVE that thing. Use it probably once a week but yeah, smashburgers are absolutely nails on it.

Your heat won't really run into the mid 500s until you start to get it seasoned better. I have no answer as to why. I also got some galvanized gutter flashing and built 'wind blocks' from it that block the gap between the table top and the base. I just bent the bottoms over and drilled holes in them, then put the pegs from the table through them. Be careful though - if you do that and don't have enough circulation, you can get north of 600 and maybe damage the top (I melted my electric starter). Just monitor with an infrared closely and you'll figure out how your rig behaves soon enough.

I've done fajitas, smashburgers, stir fry, breakfast (burritos and just general bacon/eggs) and philly cheese steaks on them. I figure it'll be a great finishing unit for a sous vide sirloin but haven't actually used it for that yet.

I took it to a buddy's ranch and we cooked for 30 people on it for the week. I sold 4 of those things while we were up there; my buddy, his dad, my father in law and my dad all bought one within 2 weeks of seeing them in action.

I pretty much stole mine; sale price, coupon and floor model so I got the whole smash full assembled for $160.00 but hell, even their list price of $250 is a steal. Anybody that enjoys cooking really needs one of those blackstones - they're just awesome.

Get a covermates ultima cover for them - expensive but they last forever. I'd also hit Etsy and find a stainless hard top for the actual table (unless you just take it inside between uses). The actual blackstone top has been sold out forever.

I was planning to build some kind of heat shield for the front. That sucker puts a lot of heat out from under the steel.

I've got a cover, and I'm gonna make a solid cover for the steel itself. They say they have their hard cover back in stock in 3-4 weeks.