More or less, yes. I raise the meat off the griddle to stop the searing and not burn the surface to a crisp while it raises the internal temp to my finish point. I do the same with the griddle on my Genesis with only the hood closed- just the rack, no dome cover. This Blackstone doesn't have the hood, so the dome does the trick.Interesting. So the rack and cover technique is to elevate the meat so it cooks more slowly? Is it like roasting the meat to finish temperature?
I've been in and out a few times recently, not here as much as I'd like. Between moving and work I haven't had much cook time.Nice-looking ribeye steaks and great pics; enjoy those! Is this your most recent post since my join date in 2016? Share your goodness with us!
The hood is saved in my wishlist BillHey MikeB, FYI Blackstone does make a hood for the 17" griddle. Try blackstone.com for a look see. Good luck and good cooking.
Bill