Models and Sizes: Blackstone’s lineup ranges from portable 17-inch and 22-inch table-top griddles (great for camping or tailgating) to a 28-inch patio model and the flagship 36″ version. The 36″ version comes with four burners, while the smaller models have two or three. They even have a model with an air fryer attachment and an electric E-series for indoor use. In short, there’s a Blackstone size for every need.
Build Quality: These griddles are built solid. The cooking surface is heavy cold-rolled steel (not cast iron, but similar in how you season, clean it and cook on it). The frame is powder-coated steel, so it can handle the elements. The big 36″ cart-style Blackstone is hefty – over 120 lbs – but it has folding legs and wheels to move it around. You also get handy features like side shelves for prep, a bottom shelf for storage, and hooks or magnetic strips for your tools on many models. Newer models even include little perks like a paper towel holder or a cutting board slot. Overall, the design is straightforward and built to last.
Key Features and Specs
- Massive Cooking Surface: The 36″ griddle offers about 720 sq. inches of flat top cooking space – plenty of room to cook a full meal for a crowd.
- Powerful Burners: Multiple burners (four on the 36″ model) put out a combined 60,000 BTUs of heat. That means this griddle gets HOT (over 500°F) for searing, and it heats quickly and evenly across the surface.
- Zone Cooking: Each burner is independently controlled, so you can create multiple heat zones. For example, sear meat on one side while keeping veggies warm on the other.
- Easy Ignition: A push-button electric igniter lights the burners, and large control knobs make heat adjustments simple (no fiddling with matches or lighters needed).
Cooking Performance and Versatility
The Blackstone griddle is an absolute workhorse when it comes to cooking performance. It heats up in just a few minutes and can achieve high temperatures comparable to a traditional grill. Many users have commented that the surface easily exceeded 500°F for a great sear, which is important when you’ve got tomahawks, ribeyes or sirloins on the grill, yet it can also maintain lower heat on one side for foods like eggs or tortillas. The heat distribution is impressively even across the griddle, with no major hot spots.
The real beauty is versatility. You can cook almost anything on a flat top grill. Breakfast staples (pancakes, bacon, eggs)? Easy. Fajitas or stir-fry for dinner? No problem. Smash burgers, hot dogs, grilled cheese, sautéed veggies, fried rice – if you can cook it on a pan, you can do it on the Blackstone (and probably all at once). Because there’s no open flame touching your food, you also avoid flare-ups that could char your meal. One trade-off: you won’t get that smoky charcoal flavor or grill marks. But the caramelized crust you get on foods from the griddle is its own kind of delicious. Many owners say they don’t even miss their old grill once they taste what a Blackstone can do.
Ease of Use (Assembly & Seasoning)
Assembly: Setting up a Blackstone grill is straightforward, but the big models do take a bit of time. It takes roughly an hour to assemble a 36″ unit (and it’s easier with a friend to help handle the heavy griddle top). The instructions are clear, and once it’s built, you’re basically ready to cook.
Seasoning Required: Before your first cook, you must season the griddle top. This means heating it up and coating it with a thin layer of oil multiple times to bake-in a protective, non-stick layer. It’s a one-time ritual that takes about 30-60 minutes, similar to seasoning a cast iron pan. After the initial seasoning, just remember to rub a bit of oil on the surface after each use to keep it protected and rust-free.
Everyday Cooking: Day-to-day, the Blackstone is a joy to use. Hook up a propane tank, hit the igniter, and it’s ready to cook in minutes. There’s no lid to manage (food cooks in the open air), which means you can easily monitor everything. If it’s breezy out, you may need to block the wind to keep the flame steady, but otherwise it’s as simple as cooking on a giant stovetop.
Cleaning and Maintenance
One big advantage of a flat top griddle is easy cleanup. After cooking, let the griddle cool a bit (but while it’s still warm) and scrape off any food debris or grease into the built-in grease catcher. For stuck-on bits, you can pour a little water on the hot surface to loosen them – the steam will do the work. Then wipe the griddle clean with paper towels or a rag. No need for soap (in fact, avoid using soap on the griddle surface, as it can strip away your seasoning layer). Once it’s clean, apply a thin coat of cooking oil over the surface to protect it until next time. For most folks, the whole cleanup process only takes a few minutes.
For maintenance, the key is keeping the griddle dry and well-oiled. If you store it outdoors, use a cover. The steel surface can rust if exposed to the elements without protection, so don’t skip the oiling step. If a bit of rust does appear, simply scrape it off or scrub lightly with steel wool, then re-season the griddle. With basic care, your Blackstone will serve you well for many years. (Need a deeper dive on cleaning and maintenance? See our griddle cleaning guide).
Blackstone vs. Traditional Grills
A Blackstone flat top grill offers a different cooking experience than a regular charcoal or gas grill. With the griddle, you gain versatility and convenience – you can cook foods that you’d never try on a standard grill (like scrambled eggs, pancakes, or diced veggies) and you won’t lose any bits through grill grates. Plus, there’s virtually no flare-up since flames never directly touch your food, making cooking on a Blackstone more predictable and beginner-friendly. However, you won’t get the char marks or smoky flavor of an open flame. Many folks keep a regular grill for when they want that classic BBQ sear, and use the Blackstone for everything else.
Frequently Asked Questions
Are Blackstone griddles worth the money? Absolutely. If you enjoy outdoor cooking, a Blackstone griddle is a great bang for your buck. For around the cost of a mid-range gas grill, you’re getting a flat top that can handle breakfast, lunch, and dinner all on one surface. It’s a solid investment if you’ll take advantage of the variety of foods you can cook on it.
What sizes do Blackstone griddles come in? Blackstone makes griddles in several sizes. The small 17-inch and 22-inch models are tabletop units (perfect for camping and tailgates). Then there’s a 28-inch two-burner griddle, and the large 36-inch four-burner cooking station. Blackstone also offers specialty versions like a 36″ griddle with a built-in air fryer, and even an electric E-series griddle for indoor use. In short, whether you need something portable or a backyard beast, there’s an option for you.
How much does a Blackstone griddle cost? Prices vary by model. The small tabletop versions (17” or 22″) often cost around $200 (give or take). The popular 36″ four-burner griddle typically runs about $300–$400 for the base model. Premium models with extra features (like an added air fryer) cost more. Overall, Blackstone griddles are competitively priced for the cooking space and quality you get. Prices can vary by retailer, so watch for sales to snag a deal.
Do I need to season a Blackstone griddle before use? Yes! Seasoning is required before the first use. The griddle surface comes unseasoned (raw steel), so you’ll need to burn in a layer of oil to create a non-stick, rust-resistant coating. The process is simple: heat up the griddle, wipe on a thin layer of oil, let it smoke off, and repeat a few times. After 3-4 rounds, the steel will darken and have a slick sheen. That’s your protective seasoning. Once this is done, just cook on it regularly and remember to oil the surface after each use to keep building the seasoning.
How do I clean a Blackstone griddle? Cleaning a Blackstone is quick and simple. After cooking, scrape off any food bits with a spatula or scraper while the griddle is still warm. You can squirt a little water on tough bits to help loosen them (the hot griddle will steam the water and lift residue). Then wipe the surface clean with paper towels or a cloth. Do not use soap on the seasoned griddle top – it can strip away your hard-earned seasoning. Once it’s clean, rub a thin layer of oil over the surface to protect it. That’s it – quick and simple.
Will a Blackstone griddle rust? Not if you take care of it. The griddle top is steel, so if you leave it wet or exposed to the elements without protection, it can rust. Preventing rust is easy: always season (oil) the surface after cooking and use a cover if storing outdoors. If you live in a humid area, be extra diligent. And if you ever do spot a bit of rust, you can scrub it off and re-season the surface. With regular care, rust shouldn’t be a problem at all.
Is the griddle top cast iron? No. Blackstone griddles have a cold-rolled steel cooktop, not cast iron. They still need to be seasoned like cast iron, and they cook similarly, but the material is steel (which is very durable and heats evenly).
Can I use a Blackstone griddle indoors? The standard propane Blackstone griddles are for outdoor use only – you should not use them indoors or in an enclosed space (they produce carbon monoxide like any gas grill). Blackstone does have an electric griddle (the E-series) that is safe for indoor use, but the classic gas models need to live outside. If you need to cook in the garage or under a patio roof, make sure there’s plenty of ventilation. When in doubt, keep it outdoors. If you’re interested in indoor grills, check out our detailed guide and reviews.
How portable are Blackstone griddles? Can I take a Blackstone griddle camping? The smaller Blackstones are very portable, but the bigger ones will be very difficult to lug around to a campsite. The 17″ and 22″ tabletop griddles are compact and light enough to take camping or tailgating; you can set them on a picnic table and they run on small propane bottles (or a 20 lb tank with an adapter). The bigger cart models have wheels to roll around, but they’re not fun to lift or transport often. For camping trips, the tabletop versions are the way to go.
Why are Blackstone griddles so popular? It’s because they’re so versatile, well-built, and easy to use. A Blackstone lets you cook almost anything outdoors, and it’s simple even for casual cooks. Plus, there’s a huge community of owners sharing recipes and tips, which Blackstone has been able to capitalize on social media, which has created a lot of buzz around the brand. And for good reason!
Final Thoughts
The Blackstone flat top grill griddle has proven to be more than just a trendy gadget – it’s a genuinely useful and enjoyable way to cook outdoors. After spending plenty of time flipping pancakes, searing steaks, and stir-frying veggies on a Blackstone, I can confidently say it lives up to its reputation. It makes cooking fun, fast, and flexible. Whether you’re making a hearty breakfast or a hibachi-style dinner, the Blackstone handles it with ease.
Like any grill, it has a couple of quirks (it’s heavy, and it does require a bit of maintenance with seasoning), but those are minor once you start using it. The ability to cook an entire meal in one go and the pure convenience of the flat top experience far outweigh any downsides. If you love to entertain or just enjoy experimenting with outdoor cooking, the Blackstone flat top griddle is a fantastic addition to your backyard setup. It brings a bit of that restaurant griddle magic right to your home.
Further Reading
If you’re fired up about flat top grilling and want to learn more, here are some great resources to check out next:
- The Best Flat Top Griddles: Blackstone has a lot of competition on the market today. Learn more about how they stack up to other offerings.
- Overview: Blackstone Griddles: Go deep on all of the various product offerings from Blackstone.
- Griddle vs. Grill – Key Differences: An in-depth comparison of flat top griddles and traditional grills, and when to use each.
Discover more from Own The Grill
Subscribe to get the latest posts sent to your email.
