Slate models


 
Darryl - swazies

Darryl - swazies

TVWBB Diamond Member
Not sure if anyone had a Slate on the backburner or not, but up north here...at least....they have released a bunch of new models. Maybe they are widely available for some time where you live.....we are a bunch slower gettng the good stuff up here...ALL THE TIME........
But I see there are less expensive ones and much more expensive ones now avaialble.....
Apparently I just purchased the only model available about 6 months or more ago.....
I knew there were others avaialble in the US and honestly thought they would arrive up here art some point....

Here is a few I see.
Most affardable and base model....3 burners fit in to 28 inches ( mine is 3 burner @ 30 inches )

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The 2 different 30" models

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And then the top model around here at the moment.
4 burner 36"

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I wasn't noticing before but this " new look " has extended over to the spirit line of bbq's too....
Maybe it's going to be the " new look " for everything for a bit????
pic.

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Possibly.....
I know nothing about that brand.....I did see you post it a while back as an alternative.

There are some nice things you get for the money on the slate....but I am no expert in griddles either.
The black carbon steel.....the cook top itself I think is yards better than cast or carbon rolled steel material....
I have used my old man's blackstone....and it works pretty good.
I also enjoy the burners on the Slate along with the start up feature on them.
It also has a really good feel to the build of it...feels like it has a long life ahead of it.

The ( almost windproof ) design of how the griddle steel itself is built into the cabinet is excellent......very very nice to be honest.

There may be more features where it excels, I am not here to sell the Slate itself......
Just wanted to point out there was a few "cheaper" choices out there for the brand loyal type.
The full throttle model has all the toys.......
I probabaly could have got away with the 28" but was happy to receive the 30" as one of the first few in Canada.....
If I had a family of 4 or more I would want the largest option for sure.
I can cook for 2 and even more at times with this 30 inch option......just for a reference.
It is really nice to have one of your cook zones dialed back in temps for a place to move thing that are cooking to quickly....
This would be the only reason I would need 4 burner zones.....
If you use it all the time you get much better with the temp settings and what to expect out that for heat..........it is a learning curve.
 
I look at it as a 90% thing. 90% of all the cool at 40% of the cost. For some the trade off is worth it. I would love to know what "black steel" is compared to the bare steel that has been effectively seasoned and turned black from that.
Both FWIW are cold rolled steel. Again not being a "griddle guy" honestly IMO I'd just as soon have it be solid stainless surface or maybe a layered surface (aluminum core or base with stainless cooking surface). If I saw either alternative I might be more inclined to actually consider buying an outdoor griddle.
But given my clumsiness and lack of ability with "seasoning" or "keeping seasoned" carbon steel and or cast iron. I don't want anything to do with them. I'm just not at a stage in my life I feel like fighting with all that. YMMV
 
Carbon steel
I looked the heck out of this up a while back.
I forget most of it now.....black / blue steel really isn't a thing so much in colour but more as a treatment.
I believe the black part of it is a resistance to rust and everything that comes with it.
I would have to look it up again to make sense talking here.
I liked what it was all about so much I bought a few frying pans made of the same material.....and they are french and have been in business for a very very long time.
With use they change colour and become more and more non stick.
I purchased 2 but I use my smaller one a lot more often and its getting to be a nicer colour.....looks something between the 2nd and 3rd pic in the link.

This is what I bought, maybe it can help.
I have a few other brands saved that talk the same talk...I only need so many pans like this though.....still missing a SS for acidic cooks.

The Black Carbon Steel Guide | Matfer Bourgeat USA Kitchen Utensils

matferbourgeatusa.com matferbourgeatusa.com
 
Darryl - swazies said:
Carbon steel
I looked the heck out of this up a while back.
I forget most of it now.....black / blue steel really isn't a thing so much in colour but more as a treatment.
I believe the black part of it is a resistance to rust and everything that comes with it.
I would have to look it up again to make sense talking here.
I liked what it was all about so much I bought a few frying pans made of the same material.....and they are french and have been in business for a very very long time.
With use they change colour and become more and more non stick.
I purchased 2 but I use my smaller one a lot more often and its getting to be a nicer colour.....looks something between the 2nd and 3rd pic in the link.

This is what I bought, maybe it can help.
I have a few other brands saved that talk the same talk...I only need so many pans like this though.....still missing a SS for acidic cooks.

The Black Carbon Steel Guide | Matfer Bourgeat USA Kitchen Utensils

matferbourgeatusa.com matferbourgeatusa.com
Click to expand...
Though this still does not seem to be what Weber "claims" on their "black steel" griddle. The site from the pans only indicates they send it to you pre-seasoned and the seasoning gets slicker and darker with use. And I get the "seasoning" aspect. But, as hard as I've tried to do it, it's a skill that fully escapes my grasp and frustrates me beyond belief. So much so I've all but given up using cast iron or having any desire for anything plain carbon steel.
I guess it's like me and welding. I've given up thinking it's a skill I will ever be able to acquire so if/when and ONLY when I see a 300 series stainless griddle will I consider it.
I just don't need that level of frustration in my life at my age :D
 
I love Weber, but those seem awfully expensive. That MM that Larry pointed out would fill the bill here, but even that is hard to justify one of those for two people. I gave my son a Blackstone a couple Christmas ago, and it's fun and all, but now it only get used to sear stakes smoked on the kettle or wsm
 
Just my opinion as everyone has their own and usages. We had a Pitboss ceramic griddle for a few years. Wife works at local Ace so we got the friendly price. After using it for quite a few cooks, I just don't get the facination with them. Ya you can do breakfast etc and we did numerous different chicken cooks on them. But for the money they ask=particularly the Weber ones which I think are outrageously priced-you can do better. Can get a Lodge ci griddle insert to place onto your gas grill and get the same thing for far less. The last few years they been the new toy in town, but when you try and get rid of them good luck. Practically had to give ours away. I'm fully with Larry on this one.
 
LMichaels said:
Though this still does not seem to be what Weber "claims" on their "black steel" griddle. The site from the pans only indicates they send it to you pre-seasoned and the seasoning gets slicker and darker with use. And I get the "seasoning" aspect. But, as hard as I've tried to do it, it's a skill that fully escapes my grasp and frustrates me beyond belief. So much so I've all but given up using cast iron or having any desire for anything plain carbon steel.
I guess it's like me and welding. I've given up thinking it's a skill I will ever be able to acquire so if/when and ONLY when I see a 300 series stainless griddle will I consider it.
I just don't need that level of frustration in my life at my age :D
Click to expand...

Matfer does not send you any pans pre seasoned......they come raw steel.

I have seen your posts before regarding the seasoning process.....I was doing it wrong for a long time myself to be honest.....
It's a slow process and it feels like you are getting nowhere with it.....but once it starts working it is indeed and amazing thing.

The black carbon steel has more carbon content than what regular steel has...and I believe I read before it was only a little more.
The black part of it's name I believe is the iron oxide used in the manufacturing process....and that is indeed black in colour.

To me in theory and everything I am doing and what I have done previously....a SS griddle sounds like a suicide mission.......
I can't see anything hardly edible coming off that.....I think SS pans vs a seasoned cast or carbon pan...no idea....
 
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ChuckO said:
I love Weber, but those seem awfully expensive. That MM that Larry pointed out would fill the bill here, but even that is hard to justify one of those for two people. I gave my son a Blackstone a couple Christmas ago, and it's fun and all, but now it only get used to sear stakes smoked on the kettle or wsm
Click to expand...

I hear you....I had a lot of plans to use it last year.
I did use it a bunch but missed a few things I wanted to make on it like cheesesteak.........
Good food comes off of it and it cooks really fast....which is something I have not been use to....since using charcoal for the last 7 or 8 years....
So in my leisure I would indeed rather take a few hours on the grill making something tasty than cook intensley over the griddle for 10 minutes.
Breakfast is nice and fast....there is something about my butchers bacon......I can't make it taste as good on anything else other then the griddle....??
It's wierd but it is not a lie.
The prices also have increased on griddles since say around COVID times......heck I could get a Blackstone with lid for $400 for a long time....
Not a chance anymore.
 
Darryl - swazies said:
SS griddle sounds like a suicide mission.......
I can't see anything hardly edible coming off that.....I think SS pans vs a seasoned cast or carbon pan...no idea...
Click to expand...
Why? The griddles in all commercial kitchens are stainless steel. SS cooks the same as carbon steel. While some may not understand my handicap with carbon and cast iron pans, that is me. I've read volumes on "seasoning cookware" watched and tried following countless videos of the process. If I've done 1 video lesson I've done a hundred. Like welding which I've tried more times than I can count. It's a skill I can't grasp.
I dare anyone to take a piece of food placed in front of them to tell me whether it came from SS or carbon steel or cast iron.
I mean I don't see people going into their fav rest. and turning food away because it got cooked off on stainless steel griddles. If you make it as thick and heavy as one of those carbon steel griddle tops it will cook identically. Or at the least give it a conductive core like good 3 ply pans.
I sear steaks in my All Clad and Tramontina stainless pans and do so as well as any piece of cast iron I own.
Honestly the only thing I've seen cast iron pans do better is frying chicken. Honestly now, it's the only time mine even get bothered with.
Or in my Dutch Ovens. Again due to their heavy nature and slow release of heat. Otherwise no use for it. Maybe one day I'll figure it out but I've been trying for nearly 40 years!
 
Darryl - swazies said:
I hear you....I had a lot of plans to use it last year.
I did use it a bunch but missed a few things I wanted to make on it like cheesesteak.........
Good food comes off of it and it cooks really fast....which is something I have not been use to....since using charcoal for the last 7 or 8 years....
So in my leisure I would indeed rather take a few hours on the grill making something tasty than cook intensley over the griddle for 10 minutes.
Breakfast is nice and fast....there is something about my butchers bacon......I can't make it taste as good on anything else other then the griddle....??
It's wierd but it is not a lie.
The prices also have increased on griddles since say around COVID times......heck I could get a Blackstone with lid for $400 for a long time....
Not a chance anymore.
Click to expand...
Two words: Tractor Supply


I'll be over for dinner when you get one :)
 
Darryl, I recently purchased the 3 burner Slate and I adore it. I've worked as a short-order cook and this brought me back. I think that given the significant experience people have on these boards, pretty much any choice is solid. For me, these were my deciding factors:

1. Brand loyalty. I ❤️ Weber.
2. Reasonably easy to clean and maintain.
3. Reliability record.
4. Pay more, cry once...I'll have this a long time.
 
Tim Campbell said:
Darryl, I recently purchased the 3 burner Slate and I adore it. I've worked as a short-order cook and this brought me back. I think that given the significant experience people have on these boards, pretty much any choice is solid. For me, these were my deciding factors:

1. Brand loyalty. I ❤️ Weber.
2. Reasonably easy to clean and maintain.
3. Reliability record.
4. Pay more, cry once...I'll have this a long time.
Click to expand...
I agree with all of these.
I like the fact it cooks different food than any of my grills....for the same reason I have a few different grills for different cooks.
I would also agree....anything that is on the market.....pretty much anything would be an acceptable option for at home use.
I was brand loyal as well.....and to be honest everyone has a blackstone....having a Weber griddle out back surprises most.
 
Darryl - swazies said:
I agree with all of these.
I like the fact it cooks different food than any of my grills....for the same reason I have a few different grills for different cooks.
I would also agree....anything that is on the market.....pretty much anything would be an acceptable option for at home use.
I was brand loyal as well.....and to be honest everyone has a blackstone....having a Weber griddle out back surprises most.
Click to expand...
I'll bet people still call it a Blackstone, just like people will call a box of tissues Kleenex regardless of the brand or back in the day any type of photo copier was a "Xerox". Back in the day I was a service tech with AB Dick company. We used to day "don't Xerox it Dick it" :D
 
LMichaels said:
I'll bet people still call it a Blackstone, just like people will call a box of tissues Kleenex regardless of the brand or back in the day any type of photo copier was a "Xerox". Back in the day I was a service tech with AB Dick company. We used to day "don't Xerox it Dick it" :D
Click to expand...
It's what people do....

Band-aid.....kleenex....Q-tip....even Asprin....
These are good brand names that won the battles........

I believe tha Blackstone has a big enough share in the market to have possibly won.
 
timothy said:
Web stone.
Click to expand...
Hahahahaha

I would guess it might play on how the market share goes on the Weber...it is a premium price....why would they continue it if they cannot hit the projected amount of market share.......especially if they have the Blackstone in the back pocket.
They built what people asked for, it costs more money than the previous more basic griddle model.

Which BTW if you can find Weber's previous offering on the griddles they should come at a hefty discount.

My local offerings is showing this one here at a 20% discount....it has been at that discount for about 6 months....
Just another idea if someone was still holding out for a better option....

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we got one of the original Weber griddles when they first came out 3 years ago, so it has the 'normal' cast iron - it's held up fine so far. Ours stays outside on our porch (it's covered) - We live in the NW so it's wet and damp 6 months of the year. I think folks may have a tendency to overthink seasoning and caring for cast iron. It's pretty basic - use a ton of oil, cook hot and make sure its dry when you're done. These griddles clean up fairly easily - you really just need to scrape and wipe them down as they cool with some water and you're done. If you missed something, the next time you turn it on it will burn off, or remember to wipe it off again as it heats up. We did get one of those silicone covers which I think helps keep it dry, and perhaps more importantly keeps the mice from pooping on it. As @Darryl - swazies mentions, they do take a bit to get properly seasoned - if you're in a rush, cook a pound a bacon on it everyday for 2 weeks. You'll be well on your way!
 
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