Time to replace my BS 36
It’s time to replace my 36” Blackstone. I’ve had it for years and it’s been solid, but it seems like there are a lot more players in the game now.
Sticking with a 36” is a must. I like having the space and being able to run different temp zones at the same time.
I don’t mind seasoning at all, so I’m not really interested in ceramic-coated tops. Even being in the PNW, keeping a carbon steel surface rust-free hasn’t been an issue for me.
I keep seeing the Traeger Flatrock 3‑Zone Griddle pop up as the “top tier” option, but at $1k I’m trying to figure out if it’s actually worth it. I’ve also seen that Traeger just released a new Irontop line this year that’s supposed to be more budget-friendly, so curious if anyone has hands-on experience with that yet.
Curious what people are running these days. Traeger, Pit Boss, Camp Chef, Weber, etc. What’s actually worth it now?