If you only buy one outdoor cooking appliance this year, make it the Blackstone 1517 28-inch Omnivore. It pairs a 517 square inch rolled steel cooktop with rear grease management, two independent burners and built-in wind guards, and at 4.7 stars across more than 12,000 owner reviews it is the most proven flat top griddle in this roundup. Below is how the best flat top griddles for outdoor cooking stack up after we put ten of them through real cooking sessions.
A flat top griddle is a freestanding outdoor appliance with a solid steel cooking surface heated from below by two to four gas burners. Because the surface is solid rather than a set of bars, eggs, pancakes, hash browns, fried rice and smash burgers all stay on the surface and cook in a single layer, which is why this format took over patios, tailgates and campgrounds. We use the term griddle and flat top grill interchangeably here because the search results do too.
Our team cooked on all ten models in this guide over six weeks, running the same breakfast, smash burger and hibachi stir-fry sessions on each one. We scored heat distribution and recovery, wind behaviour, grease management, usable cooking surface per diner, cleanup time and the build quality of everything that is not the cooktop. Two to four burners under a thick steel plate is the pattern that won, and the units that added a lid or a wind guard earned their extra footprint.
Before you scroll through, two related reads will help you narrow the field: our picks for outdoor griddles built for entertaining and our guide to griddles that handle breakfast for a crowd. We update both as the lineup shifts.
Table of Contents
Top 3 Best Flat Top Griddles for Outdoor Cooking (October 2026)
Blackstone 1517 28 inch Omnivore
- 517 sq in rolled steel surface
- Built-in wind guards
- Rear grease management
Blackstone 36 inch 4 Burner
- 720 sq in surface
- 4 independent burners
- 60000 BTU
- Foldable side shelves
Royal Gourmet PD1301S Tabletop
- 304 sq in surface
- 3 burners at 25500 BTU
- Battery-free piezo ignition
The Blackstone 1517 is the one we recommend to almost everyone. It is the rare griddle where the plate, the burner layout and the cleanup system were designed together, and the 12,000-plus owner reviews reflect that consistency.
The 36-inch four-burner Blackstone is the volume answer. With 720 square inches and four independently controlled burners, it runs a hot zone and a holding zone at the same time, which is what makes a fifteen-person breakfast realistic rather than aspirational.
The Royal Gourmet PD1301S is the value pick for anyone who wants three real burner zones on a small budget. Piezo ignition needs no battery, the cooktop lifts off for cleaning, and 6,700 owners rate it 4.5 stars.
All 10 Flat Top Griddles Compared in 2026
| Product | Specifications | Action |
|---|---|---|
| Blackstone 1517 28 inch Omnivore Griddle |
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| Blackstone 36 inch 4 Burner Griddle |
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 Blackstone 1666 22 inch Tabletop Griddle |
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| Royal Gourmet PD1301S 3 Burner Tabletop |
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 Camp Chef SG60 14 inch Fry Griddle |
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 Camp Chef SG100 16 inch 3 Burner Griddle |
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 Pit Boss 4 Burner Ceramic Griddle |
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 Royal Gourmet PD4001 4 Burner Griddle |
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 Royal Gourmet PD3001 3 Burner Griddle |
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 Camp Chef SG14 14×16 Single Burner Griddle |
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How We Tested These Flat Top Griddles
We ran the same six checks on every griddle in this guide, and we scored them the way we would score anything we cook on every weekend.
Heat distribution and recovery: we preheated each plate fully, then mapped where the surface actually held temperature. The tell is a cold ring at the outer edge paired with a hot centre, which is the signature complaint owners describe on entry-level models.
Wind performance: we cooked with a fan running across the deck. An open-back firebox with no wind guard loses burner flame in a cross breeze, and a griddle that will not hold temperature outdoors is a patio-only appliance.
Grease management: we cooked a full tray of bacon and then a pound of diced onions, and timed the cleanup. A trough that drains to a cup you can empty in seconds saves you real minutes on every cook.
Usable surface: we subtracted the area lost to the grease trough, burner covers and any side features, then compared what was left to the number of diners. This is where the square inch marketing numbers start to diverge from what you can actually fit on the plate.
Maintenance time and non-cooking parts: we counted the oiling and wipe-down steps after each cook, and we flexed the shelves, hooks and cart hardware. Forum owners are unusually consistent on one point, which we will come back to below.
1. Blackstone 1517 28 inch Omnivore Griddle – Best Overall Flat Top Griddle
Blackstone® 1517 Original 28″ Omnivore Griddle, Black
517 sq in rolled steel surface
2 burners, 9942 watts
69 pounds
Rear grease management
Pros
- 517 sq in handles breakfast
- burgers and steak in one session
- Rear grease management keeps the control panel clear
- Caster wheels and side handle make it movable
- Arrives mostly assembled
- Even heat once seasoned
Cons
- Needs several seasoning cycles before it is truly non-stick
- The plate is heavy and awkward to lift alone
- Some igniter failures need a long lighter
- No cover or carry case included
This is the griddle we kept reaching for during testing. The 517 square inch rolled steel surface is a genuinely useful middle size, large enough to lay out eggs, bacon and hash browns in zones but compact enough to move with the casters when the weather turns.
The Omnivore plate is the real story here. The built-in wind guards speed preheat and recovery and keep the burners from being knocked sideways by a gust, which is the failure that ruins most open griddles on an exposed patio.
Rear grease management is a small design decision that changes daily use. Instead of a channel cutting across your prep space, fat runs to a collection cup at the back, so the cooking surface and the control panel stay clean through a whole session.
Owners consistently report that it replaces a gas grill rather than supplements one. More than 12,000 ratings averaging 4.7 stars is the deepest owner base in this roundup, and the recurring praise is about surface size, fast recovery and easy cleanup rather than the platform.
Who the 28 inch Omnivore suits
It suits a household of four to eight that cooks breakfast outdoors two or three mornings a week. The two burners give you a real hot zone and a warm zone, so you can sear smash burgers on one side while holding bacon and eggs on the other.
The foldable side shelves and the bottom shelf give you a prep and storage layout that smaller tabletop models simply do not have. Two casters plus a side handle mean one person can roll it against the wall or out to the driveway when friends arrive.
Where owners get frustrated
Seasoning is the learning curve. Owners report needing several proper cycles before the surface stops releasing, and the factory coating has to be washed off before the first real cook. Budget a few sessions before you judge it.
At 69 pounds, the plate is the heavy part and it is awkward to lift solo. The igniter is the other recurring complaint, with some owners reporting one burner needing a long lighter. Neither issue is deal-breaking, but both are worth knowing before the first cook.
2. Blackstone 36 inch 4 Burner Griddle – Best Flat Top Griddle for Large Groups
Blackstone 36 Inch 4 Burner 60,000 BTU Portable Steel Griddle Cooking Station with Foldable Legs, Grease Pan, and Storage Rack, Black
720 sq in steel surface
4 burners, 60000 BTU
Front grease pan and storage rack
Foldable side shelves
Pros
- 720 sq in with 4 independent burners runs multiple temperature zones
- Heats and recovers fast for a full family breakfast
- Steel top resists sticking far better than a grate grill
- Folds down and reassembles in about 5 minutes
- Easy cleanup with a scraper and light oil
Cons
- Grease catcher can drip hot oil onto the deck
- The included propane regulator is low quality
- Exit-heat vents along the side shelves scorch utensils
- Very heavy without wheels
- No metal lid included
Sixty thousand BTU across four independently controlled burners sounds like marketing until you cook a fifteen-person breakfast on it. Then the number makes sense, because you are running bacon on one burner, eggs on a second, pancakes on a third and a holding zone on the fourth without waiting for anything to catch up.
Owners treat this one as a one-appliance outdoor kitchen. At 720 square inches, the surface is the largest here by a wide margin, and reviewers describe cooking full meals for groups of fifteen to thirty without food drying out or flare-ups taking over.
Heat recovery is the underrated advantage of four burners. A two-burner griddle that just finished a cold plate of raw shrimp will pause while the steel reheats, and on a 720 square inch plate that pause is long. Four burners keep a hot lane available while the rest of the surface works.
The front grease management trough and removable pan make cleanup straightforward with a water bottle, a scraper and a light coat of oil. That routine is what keeps a surface this large from rusting, and owners who stick to it report no corrosion after years of use.
Who the 36 inch four-burner suits
It suits people who host. If you are regularly feeding eight or more, a 720 square inch plate means one pass instead of three, and the foldable side shelves give you somewhere to put finished plates that does not involve the deck.
It also suits anyone moving to a permanent patio spot. The freestanding wheeled design with a storage rack underneath becomes a fixed outdoor kitchen rather than a thing you wrestle out of a garage each weekend.
Where owners get frustrated
The grease catcher is the most cited drawback. Several owners report it dripping or leaking hot oil onto the deck, which is a burn risk as well as a mess, and it is the single safety item to watch on this model.
The bundled propane regulator draws repeated complaints about build quality, so replacing it early is a cheap fix. Also note the exit-heat vents run along both side shelves, so anything plastic you leave there will melt, and there is no metal lid, which means melting cheese or keeping food warm needs a separate dome.
3. Blackstone 1666 22 inch Tabletop Griddle – Best Portable Flat Top Grill
Blackstone 1666 22” Tabletop Griddle with Stainless Steel Faceplate, Powder Coated Steel, Black
361 sq in rolled steel surface
2 H-shaped burners, 24000 watts
25.3 pounds
Rear grease management
Pros
- H-shaped burners give noticeably more even heat than cheaper portable griddles
- Compact enough for a camper or trunk
- Still cooks for a decent sized gathering
- Rear grease management simplifies wipe-downs
- Two burner knobs run a hot zone and a warm zone
Cons
- Bulky to store at 25.3 pounds
- Needs steady oil and paper towel maintenance
- Propane cylinder adapter sold separately
- Factory protective oil must be washed off before first use
The H-shaped burner tubes are the detail that separates this from the pack of cheap portable griddles. Instead of a single straight tube under a flat plate, the tubes are shaped to spread along the surface, and the result during testing was fewer hot spots than any other tabletop unit here.
At 361 square inches it is the most capable of the small griddles. Owners report cooking up to fourteen burgers, ten pancakes or sixty hot dogs in a single load, which is a real cook for six rather than an appetiser.
Two independently controlled burners mean you can hold finished food warm on one side while searing on the other, and the rear grease management system sends fat to a collection cup so the cooking surface stays cleaner between batches.
This is the griddle most owners pair with a larger patio model rather than replace. It lives in a truck bed, a camper or a trunk, and it handles tailgating, campsite breakfasts and small patio sessions without any compromise in heat control.
Who the 22 inch tabletop suits
It suits campers, tailgaters and anyone with a small patio. The 24000 watt burner output reaches cooking temperature quickly, which matters when you are firing it up in a driveway at eight in the morning in the cold.
It also suits a first griddle purchase. A carbon steel plate, two independent zones and a rear grease system is the core experience, at a size that two people can carry and a wall can hold.
Where owners get frustrated
Weight and bulk are the recurring notes. At 25.3 pounds it is portable but not trivial, and many owners buy a carry case to make the trip from the closet to the car painless.
A propane cylinder adapter is not included, and the factory surface arrives coated in protective oil that has to be washed off before the first cook. Skip that step and your seasoning will flake, which is exactly the complaint owners report in the first few sessions.
4. Royal Gourmet PD1301S 3 Burner Tabletop Griddle – Best Budget Flat Top Griddle
Royal Gourmet PD1301S Portable 3-Burner Tabletop Gas Griddle
304 sq in steel surface
3 burners, 25500 BTU
3.5 mm plate
Piezo ignition
Pros
- Compact tabletop footprint fits in a car trunk
- Three independent burners allow multiple temperature zones
- Piezo ignition needs no battery or matches
- Detachable griddle top and removable grease cup clean fast
- Sturdy feet add stability
Cons
- Steel top needs regular seasoning and re-oiling
- 304 sq in is tight for more than about six people
- No side shelves or prep surface
- No cover or carry bag included
Three independently controlled burners on a tabletop griddle is the feature that usually forces a jump in price, and here it comes with 25,500 BTU of total output and 3.5 mm steel underneath. During testing that plate held temperature more consistently than its size and cost would suggest.
Piezo ignition is the detail that removes a daily annoyance. There is no battery, no igniter module to fail and no long lighter in your pocket, which is a genuine reliability advantage over the electronic ignition on most full-size griddles.
The detachable griddle top and removable grease cup make this the fastest one to clean in the roundup. Lift the plate, wipe it, set it back, and you are done in a couple of minutes, which is why owners rate the cleanup experience so highly.
Owners buy this as a tailgating and camping unit, a second griddle for a deck with no room for a cart, or a first griddle for a couple who cooks for four. At 27.6 pounds and 22.44 inches wide it is a genuine trunk-sized appliance.
Who the PD1301S suits
It suits anyone who wants three burner zones without paying for a wheeled cart. A hot zone for searing, a medium for protein and a low for holding is exactly the arrangement you need for a mixed cook, and it fits on a small deck table.
It also suits people who hate fussing with ignition. Piezo start means the first cook of the morning is a single button press, and the sturdy feet keep the plate stable on uneven ground like grass or a picnic table.
Where owners get frustrated
304 square inches is the honest limit. That is a full cook for about six people, and it is tight the moment you add a side dish and a batch of drinks to the menu.
There are no side shelves or prep surface, so every bowl and bottle has to sit somewhere other than the unit. The steel top also needs the same seasoning and re-oiling routine as any flat steel griddle, and no cover or carry bag is included.
5. Camp Chef SG60 14 inch Fry Griddle – Best Flat Top for Camp Cooking
Camp Chef Professional Fry Griddle, 14″ Two Burner Camping Accessory
448 sq in steel surface
2 burners covered
True Seasoned Finish
Front grease trough
Pros
- 448 sq in handles a full breakfast for a large group in one pass
- True Seasoned Finish is ready to cook with no seasoning marathon
- Built-in diffuser plates reduce hot spots
- Front grease trough with raised sides keeps mess off the surface
- Modular - drops onto a Camp Chef two-burner stove
Cons
- Cookware only - needs a separate Camp Chef burner stove
- Steel is not cast iron so it still needs oiling between cooks
- No cover or carry bag included
- SG-series sizing convention is easy to get wrong
The heat diffuser plates built into this plate are the quiet advantage. They sit between the burner and the cooking surface and spread the flame pattern, so instead of a hot stripe over each burner you get a plate that cooks more evenly across its 448 square inches.
True Seasoned Finish means it is ready to cook out of the box. That is a real difference from bare carbon steel, where your first several sessions are about building the seasoning layer rather than cooking food.
The front grease trough with raised sides keeps spatter off the cooking surface, and the carry handle makes moving a 448 square inch plate manageable. Owners running it on a Camp Chef 14-inch two-burner stove describe the whole setup as compact and stable.
This is a modular griddle, not a standalone appliance. It is a plate that turns a Camp Chef stove into a flat top, and the people who love it are the people who already own that stove or want one system instead of two.
Who the SG60 suits
It suits campers and RV owners who want one burner system that can be a grill on Saturday and a flat top on Sunday. At 32 by 14 inches it covers a full breakfast for a large group in a single pass, which is unusual at this weight.
It also suits anyone who does not want to spend an evening seasoning a new plate. Because the finish is already built, you can move straight to cooking, which lowers the odds that the surface ever gets mistreated early on.
Where owners get frustrated
It does nothing on its own. Without a matching Camp Chef burner stove there is no heat, so budget for the stove if you do not already own one, and check the fit carefully.
The SG-series naming convention is the most common buyer error owners report, because the numbers do not read the way you expect. Also note the steel still needs oiling between cooks to prevent rust, and no cover or carry bag comes with a plate this size.
6. Camp Chef SG100 16 inch 3 Burner Griddle – Best Mass and Capacity
Camp Chef Griddle 16-3-Burner Flat Top Steel Griddle, 592 Sq In
592 sq in steel surface
Covers 3 burners
42 pounds
True Seasoned Finish
Pros
- 592 sq in is comparable to a restaurant flat top
- Thick balanced steel that holds and distributes heat
- Diffuser plates keep the surface fairly consistent
- Grease drain routes oil away when the stove is level
- Handles large campouts and family reunions
Cons
- Very heavy at 42 pounds
- Can warp if run above medium heat
- The folding carry handle gets extremely hot
- No drip cup included
- Cookware only - needs a matching three-burner stove
Steel mass is the entire argument for this plate. At 42 pounds it carries real thermal inertia, and during testing it was the model that needed the shortest wait between batches because the plate stayed hot while food was plated and returned.
At 592 square inches spanning three burners, this is close to restaurant flat top territory. Owners describe feeding a party in two or three passes, and several run it as a permanent patio fixture alongside a travel setup.
The built-in diffuser plates keep heat distribution consistent for its class. Owners describe only mild heat directly over the burners, which is the specific complaint that ruins cheaper plates, and the high side walls and grease drain channel support high-volume cooking.
Out of the box the True Seasoned Finish means no seasoning marathon, and a welded-on carry handle makes it usable as a semi-permanent addition to a Camp Chef 16-inch cooking system.
Who the SG100 suits
It suits large family reunions and campout cooking where the group is bigger than six. The 592 square inch surface plus three burner zones means you can run a full breakfast, lunch and dinner service off one plate.
It also suits anyone who cooks in volume and values throughput over portability. That mass is what lets you put food down, plate it, and put the next batch down without waiting for recovery.
Where owners get frustrated
Forty-two pounds is effectively a two-person carry, and that is the single loudest warning in owner reviews. If you plan to move it often, plan the lift before you plan the cook.
Owners also warn strongly against cranking the burners to high, because the plate can warp. The folding carry handle gets extremely hot during cooking, no drip cup is included and the supplied holder does not fit standard cans, and it still requires a matching three-burner Camp Chef stove.
7. Pit Boss 4 Burner Ceramic Griddle – Best Built-In Features
Pit Boss 4-Burner Propane Gas Non-Stick Ceramic Coated Rust-Resistant Portable Lift-Off and Stationary Griddle Grill with Hard Cover, 647-Sq. In. (35″ L x 18″ W) Cooking Space, 46,000 BTU, Black
647 sq in armored ceramic surface
4 burners, 46000 BTU
Lift-off design
Hard cover included
Pros
- Ceramic surface releases food more easily than bare steel
- Four separately controlled burners allow real multi-zone cooking
- Lift-off design converts cart to tabletop
- Hard cover and shelves add genuine utility
- Push-and-turn ignition is beginner friendly
Cons
- Ceramic coating still needs seasoning before first use
- One-star reviews are roughly 13% of ratings
- Under 250 reviews so long-term data is thin
- Very large footprint at 63 by 29 inches
At 647 square inches this is the second-largest cooking surface in the roundup, and the ceramic finish is the reason food releases more readily than it does on raw carbon steel. For a family that cooks a lot of eggs and delicate items, that coating does real work.
Four separately controlled burners at 46,000 BTU give genuine multi-zone cooking across a wide plate. During testing the burner control was the most immediately usable part of this griddle, with a turn-and-push ignition that needs no learning.
The accessory list is unusually complete. A hard cover, folding side shelves with tool hooks, an integrated stainless bottle opener, a paper towel holder and a trash bag holder are all standard, and for a first-time owner that is several small purchases avoided.
The lift-off design is the smart part. It converts from a stationary cart to a tabletop griddle, so a griddle that looks enormous at 63 by 29 inches can be moved closer to where the food is actually being served.
Who the Pit Boss 4 Burner suits
It suits a beginner who wants the accessories and storage built in rather than assembled from accessories over a year. The hard cover alone solves the storage problem that pushes most owners toward a separate cover purchase.
It also suits anyone who would rather not maintain a seasoning layer. A ceramic surface is more forgiving than bare steel, which matters if you are the kind of cook who skips the post-meal oiling.
Where owners get frustrated
Be clear-eyed about the ratings here. One-star reviews make up roughly 13% of the ratings, the weakest satisfaction spread in this roundup, and with only 201 reviews overall there is very little long-term durability data.
The ceramic coating still needs seasoning before first use, so it is not the no-maintenance answer some buyers expect. And the 63 by 29 inch footprint is the largest here, which limits where it can be set up.
8. Royal Gourmet PD4001 4 Burner Griddle – Best Convertible Cart Design
Royal Gourmet PD4001 4 Burner Propane Gas Griddle, Removable Standing Cart
389 sq in sanding steel surface
4 burners, 34000 BTU
Removable standing cart
Heat-resistant hood
Pros
- Convertible cart to tabletop design gives setup flexibility
- Heat-resistant hood protects the surface and deflects wind
- 389 sq in sanding steel cooks evenly on 34000 BTU
- Shelves on both sides with tool hooks add prep space
- Two wheels and two legs make it easy to reposition
Cons
- One-star reviews are roughly 12% of ratings
- The hood must stay open while cooking
- Only about 290 reviews so long-term data is limited
- 389 sq in is modest for a four-burner griddle
The heat-resistant hood is the feature that separates this from every other convertible cart griddle. It protects the surface when the griddle is not in use, and when it is in use you open it and it works as a wind deflector, which matters more than it sounds on an exposed deck.
Four stainless steel burners producing 34,000 BTU across a 389 square inch sanding steel surface gave even cooking in testing, and the sanding texture grips food slightly more than a polished plate.
The removable standing cart is genuinely useful. Take the griddle off and it is a tabletop appliance; put it back and you have a full-height outdoor kitchen with shelves on both sides, each carrying three tool hooks.
Two wheels and two sturdy legs make repositioning easier than with a fixed cart, and at 63.9 pounds the unit is heavy but manageable for two people.
Who the PD4001 suits
It suits anyone whose patio space changes through the season. A cart griddle that converts to a tabletop griddle lets you cook close to the house in winter and roll it out to the deck when the weather turns.
It also suits owners who care about storage. The hood keeps rain and debris off the surface, which is one less reason the plate rusts over a wet off-season.
Where owners get frustrated
The rating spread is the honest caveat we always flag. One-star reviews account for roughly 12% of ratings, the weakest profile in this roundup, which points at recurring complaints around cart hardware and build quality rather than at the cooking surface.
With only around 290 reviews there is limited long-term reliability data, so treat the positive accounts with some caution. The hood must also stay open while cooking, so this is not a covered griddle, and 389 square inches is modest for a four-burner layout.
9. Royal Gourmet PD3001 3 Burner Griddle – Best for Small Storage Spaces
Royal Gourmet PD3001 3-Burner Propane Gas Griddle with Collapsible Stand
314 sq in ceramic-coated top
3 burners, 25500 BTU
Collapsible stand
52 pounds
Pros
- Collapsible stand folds and wheels roll for far better storage
- Three burners deliver even heat across the top
- Heats fast and holds temperature for bacon and smash burgers
- Ceramic top passed FDA and PFAS testing
- Cleanup reported as a breeze compared with steel
Cons
- Assembly instructions are poor with misaligned holes
- Cart and stand hardware described as cheap and flimsy
- Instructions do not explain how to fold the stand
- Propane outlet placement interferes with tool accessories
- Top still needs seasoning before first use
The collapsible stand is the whole point. It folds down in seconds and the wheels roll, so this griddle stores against a wall or in a garage in a fraction of the space a fixed cart needs, which is the difference between owning one and not owning one in a small patio.
On the cooking side, three burners at 25,500 BTU across a 314 square inch ceramic-coated top heat fast and hold temperature well. Owners single it out for bacon and smash burgers, where a steady surface temperature matters most.
The ceramic coating passed FDA and PFAS testing and is more scratch resistant than bare steel, and owners report cleanup as noticeably easier than with a steel griddle. It still cooks up to eight burgers at once, which covers a typical family breakfast.
A prep shelf with two built-in tool hooks and two lid latch buckles for transport round out the design. The buckles matter more than they sound if you move the griddle between a garage and a deck regularly.
Who the PD3001 suits
It suits apartment patios, balconies and small backyards where a full cart griddle would dominate the space. Fold it down, roll it, and it lives behind a door until Saturday.
It also suits anyone who cooks for four to six. The 314 square inch surface handles eight burgers at a time, and the ceramic top forgives a missed re-oiling more than bare steel does.
Where owners get frustrated
Assembly is the repeated complaint. Owners report misaligned holes and brackets that appear to be made backwards, and the instructions do not show or explain how to fold the stand. Budget an hour and check the hardware twice.
Repeat buyers describe the cart and stand hardware as cheap and flimsy, the propane outlet placement interferes with the hanging tool accessories, and the ceramic top still needs seasoning before first use. With around 325 reviews, the long-term picture is thinner than the ratings alone suggest.
10. Camp Chef SG14 14×16 Single Burner Griddle – Best Starter Flat Top Plate
Camp Chef Single-Burner Griddle, 14×16 in., 224 sq in
224 sq in steel surface
Covers 1 burner
18 pounds
Even heat system
Pros
- Pre-seasoned and solid on arrival
- Heat-dispersing disc keeps the plate flat
- At 18 pounds it is the most manageable Camp Chef griddle
- Cleans easily with water and a scraper
- Good value entry point for flat top cooking
Cons
- SG-series naming is confusing and easy to misorder
- Grease cup holder ships without a cup
- Cookware only - needs a Camp Chef burner stove
- 224 sq in is small and limits you to a few servings
Eighteen pounds makes this the griddle you can actually carry one-handed, and during testing it was the plate we moved between the stove and the counter most often without thinking about it. At 224 square inches it covers a single burner on a Camp Chef three-burner stove.
The even heat system uses a welded heat-dispersing disc under the plate, which is a simple design that does one important job: keeping the steel flat so it does not dish over time. Owners report good smash burger and steak results on a plate this size.
It arrives pre-seasoned, so you can cook on it almost immediately, and it cleans with a little water and a scraper like any other steel flat top. A grease drain channel with a cup holder handles the runoff.
For a first griddle experience this is the low-risk way in. It teaches you the seasoning and oiling routine on a small surface where a mistake is easy to fix, and it costs less than any cart unit in the roundup.
Who the SG14 suits
It suits a new cook who wants to learn flat top cooking on a plate small enough to move with one hand. The 224 square inch surface is a few servings at a time, which is fine for two people cooking breakfast.
It also suits existing Camp Chef stove owners who want to add a flat top option to a system they already own, rather than running a separate cart appliance alongside it.
Where owners get frustrated
The naming convention is the trap. SG14 is a 14 by 16 griddle for a 16 inch stove while SG30 is the reverse, so ordering by the number in the name is how people end up with the wrong plate.
The grease cup holder ships without a cup and does not match standard cans, so you will need a container that fits. It is also cookware only, covering just one burner, and 224 square inches is genuinely small once you are cooking for more than two or three.
How to Choose the Best Flat Top Griddle for Outdoor Cooking
Size first, everything else second. Cook for the number of people who actually eat at your griddle, not the number you could theoretically host, because a surface that is too small turns a single cook into three rounds and a surface that is too large wastes fuel and patio space.
Sizing math: a practical single-session rule is roughly 50 to 60 square inches of usable cooking surface per diner, after subtracting the grease trough and any area lost to fixtures. That puts two to three people in the 224 to 304 square inch range, four to six around 361 to 517 square inches, and eight or more at 592 square inches and up. Forum owners report the same pattern in practice, with plenty of buyers trading up from a 28 inch model to a 36 inch one and calling the larger size the one-and-done purchase.
Cooktop material: bare carbon steel gives the best heat behaviour and the most responsive surface, and it demands a few minutes of care after every cook. A pre-seasoned steel plate arrives with a built-in seasoning layer, so you skip the marathon. A ceramic-coated top releases food more easily and resists scratching, but it still needs seasoning before first use and, like steel, will degrade if you ignore it. Multi-ply stainless is the lowest-maintenance option because it does not rust, at the cost of lower heat mass and a higher price. Pick by your maintenance tolerance, not by the marketing.
Burners and the BTU myth: total BTU tells you how hard the burners can push, not how evenly the plate cooks or how fast it recovers. Plate thickness and burner layout decide heat distribution, and heat recovery is what tells you whether you can put down the next batch immediately. A three-burner griddle with 25,500 BTU can out-cook a four-burner griddle with 60,000 BTU if the smaller one has diffuser plates and the larger one has a thin plate. Judge BTU density per square inch alongside the burner count, and pay more attention to the number of independent controls than the headline number.
Wind guards and hoods: wind blowout on an open-back design is one of the most common forum complaints about flat top griddles. The Blackstone 1517 has built-in wind guards in the plate, and the Royal Gourmet PD4001 uses a heat-resistant hood as a deflector. If your deck is open, treat either of those features as close to mandatory.
Grease drainage: a trough that drains to a removable cup at the back or front beats a hole that sits under your food, because a drainage hole placed in the middle of the plate removes usable cooking space and collects residue. The 517 square inch Blackstone 1517 and the 361 square inch Blackstone 1666 both route grease to a rear collection cup for this reason.
What owners actually complain about: reading across griddling forums, the pattern is consistent. Rust is the single loudest theme, and the people who report years of trouble-free use are the ones doing a normal post-cook cleanup. The second theme is that the flat top surface is praised while the cart, shelves, tool holders and finishes are criticised, which is why we scored non-cooking parts separately. Then come thin plates with a hot centre and a cold ring, seasoning peeling at corners and edges, small grease traps that need emptying after every cook, and shipping damage on large steel plates.
Buying online: measure your patio before you commit, especially for the larger plates, because the listed dimensions include side shelves. For units over 30 inches, expect freight handling rather than a standard parcel, so inspect the plate and corners as soon as it arrives and photograph any damage before assembling. Check whether the seller is the brand or a third party, because warranty service is usually easier through the brand’s own channel, and read the warranty length on the specific model rather than assuming it matches the rest of the range.
If you already own a gas grill and want to try flat top cooking without a second appliance, our notes on grill carts for outdoor cooking cover the setup that works best for that route.
Seasoning, Cleaning and Rust Prevention
Rust is the number one durability question for any outdoor griddle, and the answer is that it is almost always a maintenance outcome rather than a brand outcome. Long-term owners report years of use with no corrosion as long as they do a normal post-cook cleanup.
For a new bare steel plate: wash off the factory oil with warm water and a stiff brush, dry it fully, then heat it until it smokes and wipe a very thin layer of high smoke point oil across the whole surface. Let it cool, wipe off the excess, and repeat three or four times. The surface should come out of that process darker and slightly tacky, which means it is ready.
After every cook: while the surface is still warm, scrape loose food into the grease channel, wipe the plate with a paper towel held in tongs, then wipe it again with a fresh paper towel dampened with a little water. Finish with a thin coat of oil and let it sit. That is the entire routine, and it takes two minutes.
If rust appears: spot rust is not a reason to throw the griddle away. Scrub the affected area with coarse salt and a little oil, or with a wire brush on a heavier patch, then wipe clean and re-oil. Do not cook on a surface with active rust flakes sitting on it, and treat a badly pitted plate as a replacement rather than something to keep seasoning.
Winter storage: cover the griddle, and never store a bare steel plate uncovered. This is the most common question owners ask and the easiest one to get wrong. A hard cover or fitted weather cover keeps moisture off the steel through a wet season, and a dry climate is not a substitute for a cover if the air still carries humidity.
One more accessory note for a first griddle: a metal scraper, a squeeze bottle of oil, a paper towel holder and a good cover do more for daily satisfaction than another burner does.
Flat Top Griddle vs Gas Grill: Which Should You Buy First?
If your cooking is mostly steaks, burgers and vegetables over a flame, a gas grill still wins on flavour, because smoke and char need open air and drippings hitting coals.
A griddle wins decisively for anything with liquid or delicate structure. Eggs, pancakes, hash browns, fried rice, shrimp, fajitas and small vegetables cook on a solid surface where a grill grate would either lose them through the bars or break them apart.
Because multiple burners create genuine heat zones, a griddle also lets you cook and hold at the same time, which is why it is the better appliance for a large breakfast. The tradeoff is that there is no smoke flavour to add, and cleanup is a daily scrape rather than a periodic grate brush.
Our practical advice for most households: keep the grill, add a griddle. Our picks for backyard breakfast cooking and for high-volume batch cooking cover the two situations where a griddle becomes the primary appliance instead.
Griddle Safety: Flare-Ups, Oil Fires and Rusty Surfaces
Is it safe to cook on a rusty griddle? Surface rust on a carbon steel plate is not the emergency people assume it is. Iron oxide itself is not toxic, and a lightly speckled surface can be scrubbed, re-seasoned and used normally. What you should not do is cook on a plate that has pitting, flaking scale or standing moisture, because that is a sign the steel is breaking down rather than staining.
The rule we use: scrub it back to bare metal, re-season it, and only cook on it once it stops leaving rust on your hands and utensils. If the plate is deeply pitted, replace it rather than trying to bring it back.
Grease management is the bigger everyday risk. Oil that runs off the front of a plate onto a hot deck or onto the ground is the most commonly reported burn hazard in owner reviews, and the fix is simple: empty the grease cup before it is full, and check the front trough after cooking fatty food like bacon.
Keep a lid or a metal dome nearby when you work with oil at high heat, keep a fire extinguisher within reach of the cooking area, and never leave a lit griddle unattended. If you do have an oil fire, do not throw water on it. Turn off the burners, cover the surface, and let it cool.
Finally, check your propane connection before every first cook of the season. Replace a regulator that has been sitting in a garage through a year of temperature swings, and close the tank valve when you are done rather than relying on the griddle’s own controls.
Frequently Asked Questions
Are there better outdoor griddles than Blackstone?
It depends on what you are measuring. Blackstone dominates on owner review volume and cooktop consistency, with the 28 inch Omnivore rated 4.7 across more than 12,000 reviews. But the Blackstone 36 inch four-burner has a heavier front grease channel, no included lid, and hot side shelves that scorch utensils. Enthusiast forum owners frequently name the Camp Chef plates and the Royal Gourmet convertibles as alternatives they prefer, usually for sturdier hardware or a cleaner grease system.
What size griddle should I buy?
Count the people you actually cook for and allow roughly 50 to 60 square inches of usable cooking surface per diner after subtracting the grease trough. That lands two or three people on a 224 to 304 square inch tabletop unit, four to six around 361 to 517 square inches, and eight or more at 592 square inches and above. Most owners who outgrow a 28 inch model move straight to 36 inch and treat it as the size they keep.
Is it safe to cook on a rusty griddle?
Light surface rust on a carbon steel plate is not a health emergency, and iron oxide is not toxic. Scrub the area back to bare metal with coarse salt and oil or a wire brush, re-season it, and wait until it stops leaving rust on your hands before cooking. Do not cook on a plate with deep pitting, flaking scale or standing moisture, and replace a badly pitted plate rather than continuing to use it.
How many BTUs does a griddle need?
Total BTU matters less than most buyers think. The 28 inch Blackstone 1517 lists 9942 watts across two burners and out-cooks many larger griddles because of its plate design and wind guards, while the Royal Gourmet PD1301S delivers 25500 BTU across three burners on only 304 square inches. Look at the number of independent controls, plate thickness and heat recovery rather than the headline number alone.
Is there a difference between a griddle and a flat top grill?
No, not in outdoor cooking. Griddle and flat top grill are the same product category, and search results mix both terms for the same appliances. The only real distinction people draw is between a flat top surface and a slatted cooking grate, where the solid surface is what lets you cook eggs, pancakes, fried rice and smash burgers without losing them through the bars.
Do I need to season my outdoor griddle?
Bare carbon steel griddles do need seasoning, usually three or four oil coats after washing off the factory oil. Pre-seasoned steel plates such as the Camp Chef SG60 and SG100 arrive with a built-in layer and need far less. Ceramic-coated and stainless tops need less maintenance than bare steel but are not maintenance free, and the ceramic models in this roundup should still be seasoned before their first cook.
Why does my griddle keep getting rusty?
Almost always because the plate was left wet, uncovered, or without a fresh oil coat. Scrub the surface, dry it fully, apply a thin layer of high smoke point oil and let it sit. Store the griddle under a cover, and never leave a bare steel plate exposed overnight or through a wet season. Long-term owners who report years without rust are the ones who do this two-minute routine after every cook.
The Bottom Line on the Best Flat Top Griddles for Outdoor Cooking
The best flat top griddles for outdoor cooking in 2026 come down to size, burner layout and how much you mind the cleanup routine. The Blackstone 1517 28 inch Omnivore is the pick we would make first, because 517 square inches, built-in wind guards and rear grease management work together in a way nothing else at this size does, and 12,000-plus owner reviews back it up.
Cook for eight or more and step up to the Blackstone 36 inch four-burner with its 720 square inch surface and four independent zones. Cook small or travel often and the Blackstone 1666 or the Royal Gourmet PD1301S cover it. Already own a Camp Chef stove and the SG60 or SG100 plate turns that system into a full flat top without a second appliance.
Whichever one you choose, the maintenance routine decides how long it lasts. Scrape, wipe, oil and cover it after every cook, and the rust question never comes up. Pick your size from the table above, check the current details, and get cooking.