Hey, Tim, I just finished my maiden camping voyage with my 22" Blackstone, and it performed great! We did tacos the first night (mix of al pastor and chicken), and the Blackstone was the perfect platform to cook those up, warm the tortillas, etc. Sunday morning, we did 24 sausages, a dozen eggs, and then pancakes....again, worked great. I like being able to adjust the burners separately so that I can have areas of different temperatures. In fact, we discovered that after a good preheat, the griddle holds enough heat that we just turned one of the two burners off, and used that side as our holding area to finish up other components of the meal, while keeping everything hot and ready to serve.
My favorite feature of the Blackstone is the easy cleanup. Just heat the griddle up, and then use water to loosen up and remove any stuck on foods. Then, when dry, and still hot/warm, give it a thin coating of oil, and you're done. Honestly, some of the easiest camp cleanup that we've ever done.
My chief complaint about the Blackstone 22" is I'd like more room, and I don't really like the wastefulness of the small propane bottles. The 28" will solve the real estate problem, and I found that my local Sports Basement store is selling refillable compact propane bottles with FREE lifetime exchange (they are very environmentally friendly), so I'm going to pick up 2-4 of those which should pay me back after a year of good use. Oh, one other item......I haven't tried it yet, but my guess is that the BS is not going to be super efficient for boiling water (something that tends to happen a lot in camp.) I solve this problem by just bringing along one of my MSR backpack stoves, which is very small, easy to use, so not much of an issue to add it to the pack out list.
I have not used the Camp Chef cooking products (other than some of their cast iron), so no input for you there. I don't think you would be disappointed with the Blackstone, but, of course, you need to match up your cooking needs with the appliance.
HTH,
Rich