What Temperature To Cook at On Your Griddle

[@JohnnyBrunet]

Get my free griddle ebook with a copy of my temperature chart here: johnny-brunet.ck.page/4d05ba5d71

[@johnhorchler667]

Hey Johnny I can't wait for spring. But you should have us send you a $2.00 hint , hint 😊 o you remember what movie 🎬 that is from😅😅😅 but yeah have us send you lol two of one dollars 💸 😂 & buy a new flat top & show us how you un bow it put it together & season it.❤

[@CookingwithMrJoe]

I printed your temperature chart off, laminated it, and stuck it to the side of my tool chest I use for my utensils with magnets. Thanks...

[@JohnnyBrunet]

That's awesome, I'm so glad it's helpful for you. Someone suggested that I should make it into a magnet and I still haven't done that. I need to get it on it.

[@CookingwithMrJoe]

@@JohnnyBrunet I was gonna send a picture, but I guess KZbin doesn't have a way to send pictures in the comments....YES!!! a magnet would be AWESOME

[@stealthkitchen4375]

Im gonna make it a t shirt ❤❤😂😂

[@ShortBusScotty]

This is the first video on griddling that I've seen temperatures mention. Thanks.

[@JohnnyBrunet]

Hey Scotty, ya I hadn't really seen one either so I thought it might be helpful. Thank you so much for watching.

[@aurnbob7209]

what a great video. Telling us what everyone needs to know and no one else is telling. Thanks from Alabama.

[@JohnnyBrunet]

Hey no problem I'm glad you found it helpful. You're welcome from Ohio. Keep on griddln' friend.

[@NClottery]

I agree man this man help me out a lot thank you Jonny,

[@JohnnyBrunet]

@@NClottery you are very welcome. Thanks so much for watching the video. Everyone deserves perfect pancakes from the griddle and I'm just trying to help make that happen 😁.

[@daneaustin2468]

Just set up my blackstone and this was exactly what I needed. 👊🏻

[@A2larry]

I’m getting ready to buy a flattop and I’m feeling much more comfortable after watching these videos. Thank you.

[@JohnnyBrunet]

Glad to hear that Larry. If you have any questions let me know. I think you'll love your flat top.

[@NClottery]

Man this is the best video you tell us everything temperature,how to cook it etc best video

[@basilbickford5906]

Thanks again Johnny I took a pic with my phone as a reference. I bought a two burner blackstone for my pickup the wife a I will take off somewhere and have a bbq,I like it because you can do a lot more on it than a regular bbq, just can’t forget the wine and beer😬

[@JohnnyBrunet]

Oh ya you definitely gotta have the wine and beer 😁😁😁. I have a two burner as well for that exact reason. They are just so portable and versatile.

[@d2ds17]

2 years later and you're still helping people. Thank you for this👍🏼👏🏼🙏🏼✌🏼

[@coreydsousa]

Teppanyaki restaurants use 500 F in the center (usually a circular burner though). Yes I’ve taken my thermometer and measured myself, as well as read in the interwebs. I’ll usually set the middle two burners at 500 for Teppanyaki, the outside two low on one side, off on the other.

[@JohnnyBrunet]

Interesting Corey I did not know that. It makes sense because then they can sear the meat in the middle and move it to either continue cooking or stay warm. I'm going to give that a try. Thanks so much for sharing.

[@coreydsousa]

@@JohnnyBrunet That’s exactly how they use it. Before 2019 I was doing the full Benihana’s 7 courses I think was. It was very popular. There are knock off recipes all over the KZbin, and I forgot his name, but a former Benihana chef has some very good videos. The salad dressing, mustard sauce, ginger sauce, and bonus yum yum sauce (amazing with the fried rice).

[@JohnnyBrunet]

@@coreydsousa oh ya I've seen that guy who used to work at Benihanas. He is super talented. I'm going to have to give this a try.

[@ThaGoodRhino]

Johnny, this is perfect! The PDF takes this one over the top - thank you!! Now I’m rewatching your videos to learn griddle space management. Please keep making these videos!!!

[@JohnnyBrunet]

Thanks Chase I'm glad you liked the PDF it was my first time making one so it might be a little weird looking lol. I plan on making more videos as long as I can find time. Keep on Griddln' brother.

[@jeffkuipers1030]

just picked up a blackstone 36in at costco this information will help me NOT burn any of my cooking so thank you very much.

[@JohnnyBrunet]

You're welcome Jeff and congratulations on the new griddle.

[@nealsmith7652]

Awesome! Just a few weeks ago, I was trying to find this list on Google. This is perfect! I got my heat gun, oh my, it's night and day. Thanks again, and looking forward to seeing more videos!!!

[@JohnnyBrunet]

Hey Neal thanks I'm glad you're liking the videos. And yes the infrared gun really is a huge help I'm so glad you got one and commented. Sometimes I feel like I'm pushing it on people but I truly believe it's an essential part of using a griddle. Have a good one brother.

[@theotter4200]

Johnny, you’re almost up to 6000 subs! Congrats, keep posting videos!

[@JohnnyBrunet]

Ya I can't believe it Dylan. It's moving fast I'm very lucky to have all these people watching. Thank you so much for supporting the channel.

[@user-fj9vb3un3i]

Beautiful!! With all due respect intended. Thank You for your Service , JOHNNY BUCKEYE ! You were on point here IMHumbleO You Do things the way they're supposed to be done,and not the way they're done. Experience Show's. Thanks again, and Carry On.

[@JohnnyBrunet]

Thanks man I really appreciate the kind words. And that ks for watching?

[@kdodson3585]

Thanks Johnny, I have spent a fair amount of time researching this today. This PDF was exactly what I needed. I can now delete my word document. Thanks much for the info.

[@JohnnyBrunet]

You're very welcome I'm glad it was helpful. You don't have to follow it exactly but it's a good guideline. Sometimes I cook my meat a little higher around 400 and that's fine it just gets done faster. Only thing you really don't want to start from is the eggs. Definitely keep those around 300.

[@Joe-vy3pu]

Thanks!

[@JohnnyBrunet]

You're welcome Joe, thank you so much for the donation!

[@bmiller22765]

I’m now ready to get me a griddle. Just got to clean out a place in the garage to put it. My wife will love the breakfast from it, so she’ll get over me buying it. Keep the videos coming

[@JohnnyBrunet]

Hahahahahaha I feel like you just described my decision making process 9 months ago. Other than I don't have a garage bc I live in a condo. My recommendation is to serve her breakfast one Sunday then tell her how much it cost 😂. Thanks for watching.

[@bmiller22765]

Ain’t that the truth!

[@Vapornator]

Thanks again brother. As a Padawan of the griddling arts, I certainly appreciate you taking the time out and making these video series bring newbs like ME up to speed. U rock🤘!

[@JohnnyBrunet]

You are welcome buddy. That was my whole goal with this series to help people with all the things I struggled with when I first got my griddle. You will be a Jedi Griddle Knight in no time buddy.

[@suedaniels5290]

If you all think the video's are great, I just bought the eBook and it's a super addition to the videos!! I am a newbie using my Griddle and I'm gonna love using this very much. The videos and ebook will be my go-to for inspiration. Thanks so much for the effort you put into these videos. Fun Stuff!!!! Enjoy the beers on me. LOL

[@JohnnyBrunet]

Thank you so much for the review Susan! I'm so glad you like the videos and I really appreciate you purchasing the ebook. The next round of beer or diapers will definitely be from you and I can't thank you enough. Congratulations on your new griddle by the way. Your going to have a lot of fun this summer.

[@jeffreystone7327]

Great guideline for me being a beginner. Thanks for sharing Sir. God bless

[@JohnnyBrunet]

God bless you too!

[@gregsan123]

New Camp Chef Griddle owner and new subscriber! Love your channel!

[@JohnnyBrunet]

Congratulations Greg! Man you're going to love your new griddle. Thanks so much for subscribing.

[@paulschacher9979]

Just what I needed. Just got my 36in Blackstone. Keep up the awesome videos. Thanks

[@JohnnyBrunet]

Congratulations on the new Griddle Paul and I'm glad my video was helpful. Thanks for watching buddy

[@JoesTowingAutoRepairLLC]

Very informational. Glad i came across your channel. Looking forward to watching more of your videos.

[@JohnnyBrunet]

Thanks so much I'm glad you like that videos and I appreciate you watching.

[@rich4406]

Great video. I purchased a two burner griddle (already rethinking that decision) this weekend. No usable info in the manual and disaster first two times I used it. Now I have a better understanding. Thank you for your videos. I’ll let you know how it goes!

[@JohnnyBrunet]

Congratulations on the new griddle Rich! Ya they really should say in the manual to start on low. Also an infrared thermometer will be your best friend. Once it gets to temp start throwing your food on. I hope your next two cooks go well please let me know if you have any questions. I would highly recommend starting with something easy like bacon burgers just to get used to the temperature. Thanks for watching.

[@waynethebarber1095]

Very nice video very very nice! Love the chart something I can keep on my cell phone so when I'm out by The griddle I know what's going on! And I can also use it in the cast iron skillet inside my house! Thank goodness thermal temperature guns! Thanks for all you do we really appreciate it!

[@JohnnyBrunet]

I'm so glad it's helpful to you Wayne, and keeping it on your phone is a great idea. I appreciate you watching man.

[@derekt9905]

Thank you for the informative videos, I've watched several of them so far. I'm a big smoker/bbq guy, but never had a griddle. Wife got me a 28" Blackstone for my bday about a week ago. Lots to learn! My first cook was just breakfast stuff. It went pretty well thanks to the info from your vids. Well, until I got to the last bit, the eggs... temp was fine, but what I didn't realize was how out of level my deck boards are. As soon as those eggs hit the griddle, they all ran to the back left corner! Not a huge problem, but noteworthy I think. So I found a better spot on the deck for it, one that's closer to level. Wife made the first pancakes just now and they came out great. Kids said they were like eating at a diner. Thanks for all the great tips and info, especially the temp guide and the recommendation for a thermometer! Got one at harbor freight for $25. Keep the vids coming bud, thank you!

[@JohnnyBrunet]

You're welcome for the videos Derek I really appreciate you watching. That's cool that you into smoking I'm getting ready to get my first big green egg, I am super pumped about it. Congratulations on the new griddle, that's a great bday gift. Glad my videos helped with your first cook, breakfast is the perfect first cook. I feel your pain about it not being level, I feel like mine has never been level. But I also move mine a lot to film. That's awesome that your kids thought it was just like a diner, that's why I bought a griddle because I love diner food too. Thanks so much for watching I really appreciate it.

[@karenlusby6230]

WOW! Unique video - and I have watched a lot of griddle videos. You bring professional expertise combined with common sense cooking. I appreciate both the information and the delivery. Now I have to learn how to use my infrared thermometer!

[@JohnnyBrunet]

Thanks Karen I'm so glad that you've found it helpful. I really appreciate you watching.

[@JosephJohnson-bq1wm]

You really made a great emphasis on surface temps being the driver on energy transfer to the different food varieties. I echo the need to precisely know those surface temps and even how they change based on already present foods on the surface absorbing neighboring heat adjacent to each other. There in lies the bonus with ample surface square footage for different heat-level areas. The infrared thermometers are really the only way to initially know the heat map on one's grill/griddle. After enough cooks, you do get an idea of consistent patterns based on knob positions (from your own experience) and the infrared is a great tool to occasionally re-perform checks on area temps. I originally just wanted to add to your touch upon how much to crank up the knob in that it's those surface temps you're targeting with a combination of how much to turn up the dial to overcome the ambient outdoor temps.....assuming outdoor temps being cooler than the cooking surface. Hey, keep up the great work and I appreciate adding your tips to this never ending journey for that sizzle, crackel, and aromatic experience of outdoor cooking.

[@JohnnyBrunet]

Hey Joseph, thanks for watching and for all the good points. I definitely agree with you're addition of taking into account the outdoor temps. I really think the thermometer is key to making great food. I appreciate you stopping by buddy and I'm glad you liked the video! Cheers

[@tenfodaddy4351]

A big thank you for the Google Drive link to the temperature chart. Again- big time respect for your professional experience that you are sharing with us all. You and Sam the Cooking Guy are Griddle Kings. Other good ones- but you both take it over the top. Especially how you focus on the technique and science behind it- you can do recipes all day long, but if you don't know how to even manage the griddle it's a lost cause.

[@JohnnyBrunet]

You're very welcome I hope the document helps out. And I don't know if I'm as good as Sam haha. That guy knows everything, I love watching his videos. I appreciate you watching a few of my videos and commenting. Have a good one brother.

[@jessegarcia9321]

Awesome thanks just purchased the Members Mark 5 burner griddle. Thanks again!!!!!!

[@JohnnyBrunet]

Your welcome thanks for watching multiple videos. I haven't used the members mark but I've heard a lot of good things about it, I'm sure you'll love it.

[@keithzibrat5721]

Perfect! Just what I was looking for! Just got a griddle top for my pit boss smoker, doing Oklahoma onion burgers tonight. Thanks brother!

[@JohnnyBrunet]

Hey Keith, congratulations on the new griddle top! Someone else yesterday literally just commented on my cheese steak video that they also got a pit boss griddle top, crazy. Onion burgers are an excellent choice for your first cook on the new griddle, I'm sure yours will turn out great. Your welcome for the video and thank you so much for taking time to watch. Have a good one brother.

[@hughhall3210]

sweet, just what I needed Johnny. well done video, thank you sir !!

[@JohnnyBrunet]

anytime.

[@svn75060]

Been binge watching all your videos! Keep up the great work Johnny!

[@JohnnyBrunet]

Hey Luc thanks so much. I'm glad you are enjoying it!

[@Ravzie]

Just got a Nexgrill. Thanks for the info.

[@JohnnyBrunet]

Congratulations on the new griddle and you're welcome. I hope it helps you out. Thanks so much for watching.

[@brianring931]

Your videos are great for beginners like me. Makes the experience much less daunting. Keep em coming!

[@JohnnyBrunet]

Thanks Brian I'm glad you find them helpful. I'll keep em coming and you keep on gridlln' brother. Pretty soon you'll be a griddle master.

[@Patrick_Gray]

Saw you had a surface thermometer like my Cuisinart. When I cook outside while camping I use an electric skillet: It is an Oster DiamondForce 12" x 16" Nonstick Electric Skillet with Hinged Lid. I can set the temperature and let the skillet control it and keep it near the set point. It is adjusting by turning the power on and off (1500 watts). I usually cook at 300°F to 350°F. When cooking in a frying pan, I preheat the pan on medium, but then have to adjust the cooking setting according to the load the food gives the pan and the mass of the pan. The type and amount of food it has in it really matters. It takes 1 BTU to raise 1 pound of water 1 degree Fahrenheit as 211°F to 212°F but 970 BTU's to change 1 pound of water from 212°F water to 212°F steam (Change of State), that's 970 times different. I owned an automotive air conditioning and radiator shop for 30 years and had to pay attention to temperature and the quantity of heat (BTU's) all the time. When soldering, brazing and welding with a gas torch we had to adjust both the temperature of the flame and the size of the flame. We might use a little flame not much bigger than a lighter at times and other times a huge noisy flame a foot long. We had propane, Map Gas and oxy-acetylene gas torches that were drastically different in temperature and BTU's they delivered. The large mass of some griddles works in their favor to cook at even temperatures.

[@JohnnyBrunet]

Wow you are way more knowledgeable then me in this lol, thanks so much for sharing. That's a super cool job you had I bet you learned a ton about heating up metal. I never thought about it that way for a large griddle but it makes sense. My 4 burner stays way more consistent heat wise than my two burner. Tha is so much for sharing.

[@donschmidt1983]

Hey Johnny. Thanks for the great video. Really needed help with temperatures. Most griddle UTubes say crank it up to high and come back 15 minutes later. That doesn’t work! Real glad to know reasonable/cookable temps and how to get/stay there. Your videos are great for the new/amateur griddler. Keep ‘em coming.

[@JohnnyBrunet]

You are welcome Don, thank you so much for watching. I agree cranking it up and coming back down definitely does not work. I found that out the hard way when I made some black pancakes that looked like hockey pucks 😂. That's exactly why I made this video so I'm extremely happy to hear that you found it helpful. Thanks for commenting and keep on griddln'

[@scottgorman7166]

Great info....Im really good in the kitchen and BBQ but a newbie to the grill. Your vids are a great way to learn the flat steel.

[@JohnnyBrunet]

Thanks Scott I'm glad you like them and find them helpful. You'll be a griddle expert in no time. Take er easy brother.

[@Bob-lt5hf]

TY so much for this video. I just bought a Nexgrill 2 burner griddle and love it. It is a Blackstone clone but cooks great. I love your channel and have told all my backyard griddle friends about your channel.

[@JohnnyBrunet]

You're welcome Robert I'm glad you liked the video and found it helpful. Congrats on the new griddle I've heard other people say that they like the nexgrll as well. Oh and thanks for telling people about the channel. Have a good one brother and keep on griddln'

[@Bob-lt5hf]

@@JohnnyBrunet Thanks for the awesome reply. I love your channel and I hope I can help spread the word on the great cooks you do! That may surely help in subscribers. What is so special is that you lookout for the beginner help the newbee get over the fear of griddle cooking. Your recipes are awesome and when I cook them I know there awesome because my friends like the food. Please keep doing what you do best and that is teach and educate people to cook great food on a flat top.

[@JohnnyBrunet]

@@Bob-lt5hf Thanks so much I plan on keeping it up. I still have so much to learn about the flat top and I really enjoy sharing what I learn with everyone on KZbin. I'm so glad you like the channel that really makes my day. My goal is to help the beginner griddle owner so I'm glad you find my video helfpu.

[@richardf9137]

I Appreciate that Temperature chart!

[@KidaniShawn]

Just purchased a Blackstone 36". This was extremely helpful. The first couple meals I cooked, came out well, but knowing this, I think they would have been better. Doing steak fried rice tonight, so I am going to try this method since my infrared thermometer came today. I will definitely subscribe and go watch some videos. Thanks for the information!

[@JohnnyBrunet]

Hey Shawn congrats on the new griddle. The gun will help out a ton with your friend rice. I just always feel more comfortable knowing what temp I'm at. Thanks so much for watching and subscribing I really appreciate it. Let me know if you have any questions I will always try to answer them the best I can. Have a good one man.

[@chileheadcraig]

I have a pit boss ceramic griddle that would not get above 450 and was concerned because I thought it should be higher, but not anymore! On high, one side gets to 450 and the other side is in the 350 range, so it appears to be ideal. Thanks!

[@JohnnyBrunet]

Awesome! I'm so glad this video was helpful. Yes you don't really need to go over 450 unless you're going to sear steaks or a smash burger. So I think you're good. Thanks so much for watching.

[@NClottery]

Wow Jonny thank you this video added so much value to my life dude you are the best,,,,,,,

[@JohnnyBrunet]

You're welcome brother.

[@scottk2774]

One of the most informative videos I’ve seen! You go into great detail and I really appreciate it. I’m new to grilling and thanks to you I feel more confident! Thanks

[@JohnnyBrunet]

Thanks Scott I'm glad you found it helpful. It is definetly not my most popular video but I do belivieve its the most helpful video I've made and I wish I could get mroe people to watch it. I really appreciate you watching buddy.

[@JeffNeubauerJesus24365]

Really love your channel. Great content. Just subscribed. Much gratitude!

[@JohnnyBrunet]

Awesome, thank you!

[@jamesking4308]

Thank you for sharing your grilling temperature chart! :)

[@JohnnyBrunet]

No problem James. Thanks for watching the video brother. Keep on griddln'

[@johnnyc563]

Great PDF Johnny, Thanks for the guideline. I'm new to the Camp Chef & the 1st time I cooked on it, the heat coming from the front vent was burning me up. Maybe I had the heat too high. Keep the vids coming.

[@JohnnyBrunet]

Thanks so much I'm glad you like the PDF. Ya I def did that the first time I cooked. Melted a bottle and almost melted my belt buckle lol. I appreciate you watching.

[@wulgar9648]

New subscriber and really am enjoying your videos. Outstanding. Please keep them coming and share recipes and technique. Thanks!

[@JohnnyBrunet]

Hey Wulgar thanks so so much for subscribing I really appreciate it. I plan on keeping the videos coming I'm so glad you like them. I hope they are helpful to you. Have a good one brother and keep on griddln'

[@brunoloiselle2710]

Happy 4th of July to you and your family. Keep the videos coming and I'll keep watching. Have a great INDEPENDENCE DAY.

[@JohnnyBrunet]

Thanks Bruno happy 4th to you and yours as well.

[@barrybebenek8691]

Thanks so much for the PDF chart. As a backyard guy, the real temps are something I just didn’t know which was right for cooking things. Having my infered thermometer is great but useless without knowing the cooking temp. Sub’d. 🇨🇦👍🏼

[@JohnnyBrunet]

You're welcome Barry I hope it helps you out. I honestly think this is one of most helpful videos I have for new griddle owners but for some reason it doesn't get as many views as the other ones. I'm glad you found it and got it downloaded. Thanks so much for watching buddy.

[@mikemccain2297]

Great info and even a downloadable PDF! Just Great!

[@JohnnyBrunet]

Glad you liked it Mike and hopefully the pdf comes in handy. Thanks for watching.

[@mllm1]

Great videos Johnny. I’m getting my first griddle Saturday , learning a lot from you 😊thanks for making them.

[@JohnnyBrunet]

Hi Mike congratulations on your first griddle! I'm sure you'll love it just as much as I love mine. If you watched this video then I'm sure you know my first piece of advice is to get an infrared thermometer, it will help you out a ton. I always recommend the sausage scramble as a first cook as well. It's easy and it's breakfast which you can't do in a grill. I'll link the video if you haven't already watched it. Congrats again man and let me know if you have questions.

[@JohnnyBrunet]

kzbin.info/www/bejne/r2XYk2qLoKeIqbc

[@markflederbach6198]

Great videos. I appreciate them all. I am learning to make food.

[@JohnnyBrunet]

Thanks Mark I'm glad you found it helpful. Let me know if you ever have any questions. I appreciate you watching and commenting.

[@mwood65]

I agree, cooking at a high temp isn't that much fun after a while. It's fun at first but I like the 350 range now.

[@JohnnyBrunet]

Ya 350 is def the sweet spot for general cooking. Thanks for watching another video Mike.

[@rickhoupt6933]

Awesome information thanks. Just picked up a 30" BS. Have not cooked on it yet.

[@JohnnyBrunet]

You're welcome Rick and Congratulations on the new griddle! I hope you enjoy it as much as I do.

[@IndyGuy65]

Johnny thanks so much for this video its very helpful. I wonder if the videos where cooks never disclose the temp they cook, do they just want me to burn the hell out of my food?

[@JohnnyBrunet]

haha who knows Guy, I'm just glad you found it helpful. Have a good one brother.

[@BanjoBrasel]

This vid actually helped me out a lot.

[@JohnnyBrunet]

Great! I'm glad it helped, in my opinion it's one of the most important things to learn about griddling but it's not as fun as a video on fried rice or something.

[@EJ42955]

More good tips. Thanks, Johnny.

[@JohnnyBrunet]

Thanks Grandpa EJ! I appreciate you watching.

[@krismurante1021]

New to a griddle and your channel, but love it so far. I do not see the link to the PDF on temperatures. Am I just missing it or did it get removed?

[@JohnnyBrunet]

Hey Kris congrats on the griddle and thanks for watching my channel. I think I accidently deleted it thank you for letting me know. It should be back there now and I will paste it here as well. Let me know if it doesn't work. drive.google.com/file/d/1jr5Nckk2cEs-fP8qqHh_OeCZ68tiGGAo/view?usp=sharing

[@TheHardwickHomestead]

I just picked up a 22 inch Blackstone. The owners manual has one recipe for smash burgers, it says to cook them on high, press real thin and turn them in 60-90 seconds, add cheese and cook the other side for 60 seconds, that's a two minute burger! I'm sure that's at 600 degrees!

[@JohnnyBrunet]

Ya it's probably pretty darn hot but also I don't think the 2 burner gets as hot as the 4 burners. But on high it will give you a great sear on your smash burger. Congratulations on the new griddle I'm sure you're going to love it. My recommendation is toast your buns first because you are right, it's going to be a fast burger!

[@JohnnyBrunet]

Here's a video I did on smash burgers. It's pretty much what you described, hopefully it helps. kzbin.info/www/bejne/qoLTmZ5_baadeqc

[@NClottery]

Thank you Jonny for the tip on steak I alway sear and cook it at 425+ degrees I see my mistake I’m suppose to move it back to 350 thank you sir

[@JohnnyBrunet]

Ya after I do 2-3 minutes per side I'll move mine to a cooler spot like the front of the griddle to finish cooking.

[@Joe-vy3pu]

Just got a 3 burner griddle. The flat top is ceramic coated cast iron. Does the change any of the tips you offer in your GREAT videos?

[@JohnnyBrunet]

Hi Joe, congrats on the new griddle. No it shoudl not change any of the tips as far as temperatures or cooking order or anything like that. It woudl just mean you don't need to season it and I don't think you are supposed to use metal utensils because that might scratch the ceramic. I could be wrong because I have never actually used a ceramic but I'm pretty sure thats the case. Thanks so much for watching multiple videos.

[@chamberb01]

Where the he** has this video been? I have owned a flattop for a few years and have been looking for this information. Great video!

[@JohnnyBrunet]

Thanks Serge I'm so glad you found it helpful. Ya when I got my flat top I couldn't find anything like this so I figured I would go ahead and make the video. I appreciate you watching buddy.

[@geradweeks7565]

Finally subscribed, been watching your videos but figured has to give some o-h-I-o some love

[@JohnnyBrunet]

Thanks Gerald! I really appreciate it man. I hope you're finding them helpful.

[@MisterHighway]

A ton of useful information, thank you. I just found your channel via your previous video that was on my recommended (Top 10 Happy Accidents on the griddle). I'm not new to the home cooking game so I was doing the tray - I use a hotel sheet pan. Definitely found out about the melting platic the hard way haha. I've not found my IR thermometer since we moved into our house back in 2018 so after watching I finally bit the bullet and bought another as well a surface thermometer. A tool that I was unware of before today. But I look forward to checking out more of your videos, especially on the smash burgers. Keep up the great content!

[@JohnnyBrunet]

Hey Justin thanks so much for watching and commenting. I'm glad you like my videos and find them useful. Ya a full hotel would definitely work well for prep. I like having the sides so nothing rolls off. My sheet pan has small sides and I've lost an egg in transit before. That sucks you lost your IR gun but I'm glad you bought another. I think you'll be really happy with the results you start to get. Keep on griddln' brother.

[@MisterHighway]

@@JohnnyBrunet I guess I may be calling it wrong. It has baking edges. Lets just settle on "large tray like object".

[@JohnnyBrunet]

@@MisterHighway oh ok ya I know what you're talking about. I call those sheet pans but same difference. Ya that would work better then my cookie sheet. "Large tray like object" sounds good to me 😁

[@bmt638]

Very helpful. Thank you. 👍👍

[@JohnnyBrunet]

You are very welcome. Thanks for commenting.

[@NClottery]

Dude thank you so much that pdf is nice you got a sub my man ,, fried rice you say is cook at 350 degree F for how long do you cook the fries rice for and when do you know it done also can you over cook fried rice ?Thank you sorry if this is a newbie question

[@JohnnyBrunet]

Thanks for subbing! Fried rice I cook for about 7-10 minutes. Bit sometimes I'll just cut the griddle off and let it sit while I clean up and it stays hot. Also you can go higher on temp with fried rice if you want. I've done it up around 400 before and it turns out fine. You just don't have a ton of wiggle room. If you let it sit too long it will burn.

[@bustermoto]

Thank you for the guide!

[@JohnnyBrunet]

No problem!

[@beardzebub6341]

Man those smash burgers looked good! Thanks for the chart.

[@JohnnyBrunet]

Your welcome James I hope it's helpful, thanks for watching and commenting.

[@tjam4229]

Thanks for your advice! What kind of thin long spatula is being used? Link? (Not the thick beveled one. I have one of those already)

[@JohnnyBrunet]

They actually came as a set so I'm not sure if you can just buy the long one. But here's the link. Thanks so much for watching. amzn.to/3vQUcSa

[@andyseggelke8637]

Great video, very helpful, thanks man

[@JohnnyBrunet]

You're welcome, thanks for watching.

[@jeremydeibert6130]

how do you control the heat - I turn mine on to low to heat up and it gets to 400 ill turn two burners off and it stays in the high 300s low 400s. Am I doing something wrong? On the dial, do you ever use the dashes instead? I know seems like a dumb question

[@JohnnyBrunet]

Hi Jeremy. Yes I've been playing around with the dashes for about a month or so. I plan on doing a video about it but I don't quite have it figured yet and I don't want to give bad info. But yes the dashes work and I have gotten them to the 300 range for eggs and 375 for the meat and what not. However they are very touchy, I've turned them too low and had them go out completely. What I've been doing recently is preheating w all 4 burners until it hits 375 then turning the outside two off. I don't just let it continue preheating I make sure there once it gets to 375 ish. It usually takes around 15 min. Then when I'm doing my eggs last O either do them close to the front where it's cooler or on one of the off outside burners. They usually still have enough residual heat. I hope this was helpful like I said I'm going to make a video eventually but I want to make sure I know what I'm talking about first. So I'm going to keep experimenting with the hash marks and I think you might have success trying that as well. Thanks so much for watching and let me know how it goes for you.

[@jezza6575]

Awesome thanks brother!

[@JohnnyBrunet]

Anytime Jeremy, thanks for watching and I hope it helps.

[@johnhunt9942]

Thanks for the PDF file!

[@JohnnyBrunet]

You're very welcome John. Thank you for watching.

[@adamstevenson6614]

Hi, Johnny. Thanks for making this video, it's really helpful. I like the little rack you have in the corner at 3:20; is this anything special or just a baking rack? I'm assuming it has to be able to withstand some high temps. Any chance of a link to a similar product? Thanks, man. Subscribed. (EDIT: I saw that you already posted the link in the description - Thanks!)

[@JohnnyBrunet]

Hey Adam that is so much for subscribing and I'm glad you liked the video. Ya the link is in the description but they've been out on Amazon for a while. I do love it because it doesn't take up too much space. I use it almost every time. If Amazon is out try to find a restaurant supply store near you. It's a "warming rack for a 1/3 steam table pan". They will know what that means. Good luck and I hope you find one. Thanks again for watching.

[@remlad]

Ahhh, ... just saw this after my last post, ...thanks!

[@JohnnyBrunet]

No problem Ken. I put it in the comments but you're right I totally should have closed the video with it rather than the chicken breast. Because your like the third person to mention it 🤦‍♂️ Well live ve and learn haha. Also if you didn't see here is a free download of all the recipes. drive.google.com/file/d/1IQAaoMd_wSjpUQ3JceHn5NYLDA1_vQPY/view?usp=drivesdk

[@larrytremarki9458]

Nice job keep up the good work and thanks for sharing. Informative video. Just picked up a new sub.

[@JohnnyBrunet]

Hey Larry thanks so much for subscribing. I'm really glad you found it helpful. Keep on griddln' brother.

[@scrummyvision]

what're your thoughts on temperature for steak tips? I did 450 today and used the smashburger press because they were huge tips. the sear came out perfect.

[@JohnnyBrunet]

I would do the same around 450 - 500. Get a nice sear and I'm sure they cooked pretty fast. Have you seen the videos where people do garlic butter with the steak tips? I want to try that.

[@bobbicatton]

Very helpful, Johnny👍

[@JohnnyBrunet]

Thanks Bobbi.

[@belowski6580]

Great video man 👍🙋‍♂️ thank you!

[@JohnnyBrunet]

You're very welcome and thank you for watching.

[@vaughnprecision]

I’m liking the channel man.!

[@JohnnyBrunet]

Thanks so much Vaughn. I'm still learning a lot so hopefully it gets better. I appreciate you watching brother.

[@JoseLopez-lk1vv]

This is awesome man. For burgers, what's the desired internal temperature for well done and medium rare?

[@JohnnyBrunet]

Hi Jose. Well done is at 160 or above, med rare is 130 to 135. I'd pull it off right at 130 because it will still raise a little bit while it rests. Usually it keeps cooking like 5 more degrees.

[@wallys7016]

What are the knobs at for those desired temps? I have a 4 burner Blackstone.

[@JohnnyBrunet]

Hi Wally, here is a video where I go over the knobs and how I get it to the desired temps. kzbin.info/www/bejne/raDLd5Wij76Al6c

[@wallys7016]

@@JohnnyBrunet thanks! I like the idea of using the two middle burners as I was using two burners on one side so it wasn’t evenly proportionated.

[@JohnnyBrunet]

@@wallys7016 you're welcome.

[@ba3992]

At what temperature do you do popcorn? In one of your videos you put some kernels on the griddle, moved them around using your dome and made popcorn, but you didn't reveal the temperature 😀

[@JohnnyBrunet]

Hey sorry I forgot to mention the temp. I usually do it around 375 to 400. I lean closer to 375.

[@ba3992]

@@JohnnyBrunet Thank you, sir! BTW my fav recipe so far is your beer brats - only because it calls for 6 beers, 2 for the marinade and 4 to stay hydrated while you cook LOOOOOOOOOL 🤣🤣🤣

[@JohnnyBrunet]

@@ba3992 great minds think alike!! Thanks for watching my friend. Stay hydrated 🍻🍻

[@mytube45acp]

Hi Johnny. Love the videos. I have a question regarding the type of oil to use for cooking. I've been cooking on my Blackstone pretty much on a daily basis for about 6 months now, and I've been using processed (not cold-pressed) canola oil from a membership wholesale club. I'm seeing videos that indicate this may not be a healthy oil to cook with because of a chemical used in canola oil's refining process. I'm also seeing recommendations for using processed olive oil for temps up to 400 degrees and peanut oil above that temp. Way too confusing. Is there such a thing as an 'everyday' oil that won't clog my arteries, nor negatively add flavor I don't want?

[@JohnnyBrunet]

Hi, thanks so much and I'm glad you like the videos. I've used all sorts of different oils. I tend to lean towards canola or lately I've been using a crisco oil. As for what's a "healthy" oil I have no idea. I've seen the same things that you have about some oils being bad for you but I'm not nearly qualified enough to say if thats true or not. . As for temp yes some olive oils start to smoke at different temps. Here is a link to show you which ones smoke. images.app.goo.gl/kJRhkXYrNwRevUky5

[@mytube45acp]

@@JohnnyBrunet Thanks Johnny for the quick response. I had switched (briefly) from canola to refined olive oil but I don't like that non-EVO olive oil leaves a 'coagulated' residue on the griddle after cooling and adds a taste to my food I'm not too keen about. Guess I'll go back to canola. Thanks again. Keep producing griddle recipes.

[@JohnnyBrunet]

@@mytube45acp a lot of people like avocado too. I bought a bottle once and used it. I didn't have any problems with it other than it was expensive. Maybe give that a go.

[@ocvp_tx6951]

Taking notes 📝 thank you

[@JohnnyBrunet]

You are very welcome. There's a pdf in the description that you can download as well if that would help. Thanks for watching and commenting.

[@JohnnyBrunet]

drive.google.com/file/d/1jr5Nckk2cEs-fP8qqHh_OeCZ68tiGGAo/view

[@ocvp_tx6951]

@@JohnnyBrunet yes! Just downloaded this one and your fried rice recipe 😄 thank you again, subscribed 👍🏼

[@JohnnyBrunet]

@@ocvp_tx6951 thank you for watching and subscribing.

[@casper3130]

What and where do you get one of those wire things on the griddle that the buns and burgers were put on that kept them off the griddle?

[@JohnnyBrunet]

I got mine off of Amazon. I've used big and small ones but I prefer the small one now. Takes up less space. You can also get them from a restaurant supply store. I'll try to get you a link.

[@JohnnyBrunet]

amzn.to/4eIZGjM

[@averageoutdoorguy2737]

This helps a ton thanks

[@JohnnyBrunet]

You're very welcome.

[@danemmerich6775]

Awesome Video.

[@JohnnyBrunet]

Thanks Dan I'm glad you liked it.

[@southpawr2161]

Love your videos

[@JohnnyBrunet]

thanks, I appreciate you watching.

[@reyreyna1068]

Good video 👍 Thanks

[@JohnnyBrunet]

You're welcome Rey, thank you for watching.

[@cillaloves2fish688]

Thanks for that!

[@JohnnyBrunet]

You are very welcome. Thank you for taking time to watch it.

[@sinnz146]

Love the vids!

[@JohnnyBrunet]

Thanks! I appreciate you watching.

[@barb678]

IV e been waiting for a video like this. Finally t y Soooo much

[@JohnnyBrunet]

Hi Barbara, you are welcome. Thank you so much for watching.

[@edbeals1793]

My coworkers set the griddle at 250 for the low side and 300 at the "high" side and it drives me crazy! It takes forever to cook anything, even eggs. I asked them why and their responses were "I dont want to burn anything" and "its easier to clean if its at a lower temp". I realise a lot of them dont have a lot of cooking experience but they also don't seem to want to learn any "new tricks". What do I do?

[@JohnnyBrunet]

Oh man that sucks Ed. Ya I don't know what to tell you, its hard to convince people to try something new. Maybe if you show them how much better it is they'll have a change of heart.

[@kimrenning3538]

Looking for the pdf link, but can't seem to find it in the description.

[@JohnnyBrunet]

Hi Kim, I think I accidently deleted it when I changed some things around. Thanks for letting me know I will add it back in. Here is the link drive.google.com/file/d/1jr5Nckk2cEs-fP8qqHh_OeCZ68tiGGAo/view?usp=sharing

[@teacherjohnsadventure9550]

Thanks for the information....!

[@JohnnyBrunet]

You're very welcome, thanks for watching a few of my video's.

[@shanemidkiff8618]

Keep it up man.

[@JohnnyBrunet]

Thanks Shane! I'm trying I appreciate the encouragement.

[@graysquirreltreeservice7299]

What u find is best pancake mix??😁👍

[@JohnnyBrunet]

The cheapest one hahaha. No but seriously I do like the Kroger brand pancake/waffle mix. I haven't had any problems with it.

[@kindolgentleman3109]

Very useful info to have and keep. Big like

[@JohnnyBrunet]

Thank you!