The older Blackstone Grill + Kabob combines a charcoal cooking surface with motor-driven skewers. That is a different appliance from Blackstone’s gas griddles and Tailgater combinations. If you are considering a used “3-in-1” unit, identify the model before deciding which parts, instructions or specifications apply.
Match the grill to its manual
The manufacturer’s model 1620 Grill + Kabob manual, archived by ManualsLib, shows a motor and gear drive, skewers, removable grill grates, a charcoal tray and a crank adjustment. It permits a combination of grates and skewers. Check your unit’s label and parts against this document rather than treating the product name alone as confirmation.
This guide is an assessment of the design and ownership checks, not a hands-on cooking test. Exact grate dimensions, skewer counts and the contents of a secondhand package should be measured or inventoried before purchase. A seller’s “complete” description may overlook proprietary drive parts.
What the skewer system adds
Motorized rotation can reduce the need to turn compatible skewers individually. It does not guarantee evenly cooked food, remove the need for supervision or establish doneness. Pieces still need to fit the available space and stay clear of adjacent skewers and components.
Check the manual for loading and operation, and inspect the system cold before use. Do not force a stalled drive, reach into moving parts or attempt an improvised motor repair beside a live fire. Confirm that the correct motor, drive and skewer fittings are present. A missing proprietary component can change the value of a used grill considerably.
Charcoal control and mixed cooking
The adjustable fuel tray changes the relationship between the fire and food. Follow the exact model’s allowed positions, fuel limits and lighting procedure. “Mesquite” describes a wood choice, not a separate automatic cooking mode. Do not assume a general smoking claim provides the temperature stability or capacity of a dedicated smoker.
Using grates and skewers together also divides the available space. Plan a realistic meal layout instead of counting every advertised cooking surface as simultaneously available. Use a food thermometer for meat, and keep raw-food utensils separate from serving utensils.
Inspect the body and stand
Check lid alignment, leg attachments, wheels, handles and tray supports while the appliance is cold. A unit that becomes unstable when the lid opens needs repair or manufacturer advice. Adding loose weights to the legs is not a reliable cure for a defective or incorrectly assembled stand.
Do not bend damaged structural parts back into service simply because return or repair is inconvenient. Likewise, investigate a damaged finish rather than accepting unsourced claims that paint problems are universal or harmless. Old customer quotations cannot establish the condition of the grill in front of you.
Use and storage
Follow the manufacturer’s first-use preparation and shutdown instructions. Treat handles and nearby parts as potentially hot; plastic does not guarantee a cool grip. Let the charcoal, ash and appliance become completely cold before ash removal, moving or covering.
U.S. Fire Administration guidance requires outdoor charcoal use because of carbon monoxide. Provide the manufacturer’s clearances and keep the cooking area attended. This legacy design is most relevant to someone who specifically wants its skewer mechanism and can obtain the correct parts.
Our charcoal grill buying guide explains other layouts to compare. Choose by your meals, available space and maintenance needs rather than an old review count or an unverified promise of long service life.
