I finally convinced the better half that the need is real, (I have no idea how I did that, either...) and I'm now picking the lucky winner. What does the hive-mind suggest? My choices are all 36", I'm looking at either the Pit Boss 5 burner or 4 burner lift-off, or the Blackstone with built in air fryer. I also don't mind going to one of the less built-out models like the Blackstone 36 with the hood and side shelves or the 5 burner Pit Boss with the basic legs and side shelves that fold in to form the cover.

My biggest concern with Pit Boss is the chance that the non stick coating getting damaged and flaking off. I can take care of a natural griddle surface just fine, I don't need a maintenance free surface, but yes it's nice to have.

I'm also not sure if the air fryers on the Blackstone are worth the money. Has anybody in here got one with the air fryers? Do they work properly and is it a valuable feature?

Related question is how much propane do these things use? Better to get a 30 lb tank? Better to convert to natural gas?

I thought the Blackstones were poorly built.

Got a Traeger.  It’s not perfect, but it’s better than the Blackstone.  33” griddle though.

I like it and I’d buy another.  My wife cracked the front panel by running the gas a bit before lighting. Traeger sent a new panel in a couple days free of charge.

I can't speak to the Pit Boss but I've had my Blackstone since April and have used it no less than 50-100x. I have done tacos, enchiladas, breakfast with bacon, smash burgers, steaks, teriyaki chicken, shrimp, salmon, grilled cheese, stir fry, etc and tonight I made chicken street tacos.
I have 0 complaints. Seems solid, heats up quick and easy to clean.
Tip - Always have an extra tank if you go propane just in case you run out while cooking.

Blackened Cod Tacos


Beef


Sirloin

Enchiladas


Teriyaki chicken breast sammies



Fries and smash burgers

I went with Blackstone 28 the knobs on the 36 are better. I like the grease trap at the back. The 28 knobs with buil try in piezo ignition brake.

I'm looking at the Weber ones that came out this year.

Granted I've only had it about 6 months so far, no complaints at all with my Pit Boss 36".  Used it quite a bit.

Thought about the Weber which seems super nice, but I couldn't justify the price differential.

You can get much better quality griddles for the same price as what comes out of the box stores ..........

Cookline

My pit boss lost the coating on the grilled within  the first 6 Mos.

Get an adjustable regulator, much better

I started with a big one and quickly sold it.  I wanted portability, also, many times I don't need much surface. Some of the bigger units can be propane hogs.

All right, that's settled. Costco came through with another load of their Blackstone deal units, so I grabbed one of them. Can't beat the price. I put it together this afternoon and started seasoning the griddle surface. Smashburgers tomorrow night will to break it in..

So now I'm looking for recipes and favorite tips.

Get some spatulas, a scoop, and a lid to place over cooking meat and whatnot.

ETA: And a surface temperature reading thermometer.

Harbor Freight has one that works well.

I had a buddy that wanted one,  he was set on the one with the air fryer.

I asked him:
Do you have an air fryer?

No.

Would you pay $150 for one?

He went with the regular 36" and couldn't be happier.

My favorite thing to cook on it is fajitas.  

Marinate flank, skirt,  or flap steak with the juice of a few limes,  half an orange,  seasoned with salt,  pepper,  cumin,  coriander,  and chili powder for about 1.5 to 2 hours and sear it whole to about medium rare, rest for 5 minutes or so and slice against the grain.

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I was in the same boat until I received one as a work award. If mine crapped out, I'd buy a new one before the week was up. I regularly cook for just 2 people on it, but I will cook for 4 or more at least once a month.

Also, to the OP's question: Blackened fish is also amazing on the blackstone. Coat liberally with blacken seasoning, heat up grill, drop a big dab of butter in there. Once it melts, cook the fish a few minutes a side. Same method as when grilling a steak... don't touch it until it's time to flip it.

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A good night.