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I had the blackstone and had a lot of fun with it but there were a few negatives. Mine only lasted a couple of season before it needed the burners replaced and I also didn't care for the fact that when it got up to temp and then you added 4 or 5 pounds of meat, the blackstone would drop 150 degrees. The unit I have now cost more but its a commercial unit from a restaurant supply . it cost $600 but I am confident it will last many years because of much better quality burners and it is stainless steel. the cook top is about twice as thick as the blackstone and has a much better way of draining grease. it doesn't have near the temp drops due to the thicker cook top that holds heat better. We use ours 2 to 3 times a week and on the weekends we have pool parties and do big fajita cooks. We have a pavilion on our back deck by the pool with a bar, 2 smoker, the griddle and a gas grill. We use the griddle and smokers the most and the gas grill the least. We cook and eat our dinner outside 5 -6 days a week. Also a restaurant supply is a good place to get big spatulas made for use with a griddle and scrapers to clean the top. I could never find the right tools at department stores and the restaurant supply is really cheap and better quality.
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