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Griddle suggestions

2,215 Views | 24 Replies | Last: 7 days ago by BrazosDog02
FayetteAg92
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12:15p, 12/31/25
Looking at getting a griddle for our family. I have looked at Blackstone, Weber and Traegers. Looking for sure at a larger one for our family of 5.

What is yalls suggestions as far as brands? Ones to stay away from? The Weber and Traeger seem really nice but not sure if they are worth the extra money.

Found this one at home depot that seems to be a decent price for the size.

https://www.homedepot.com/p/Blackstone-4-Burner-Liquid-Propane-Outdoor-Griddle-with-Hood-in-Black-8093917/330248449

Thanks!
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CS78
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12:28p, 12/31/25
The blackstones I've cooked on didn't get hot enough for my liking.
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IslandAg76
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12:34p, 12/31/25
AG
I have that Blackstone and it gets HOT with all burners on.
I don't use it much. If you have a good gas grill I would recommend a cast iron plate type thing you put on top of the grill.

This is based on how much space the Blackstone occupies vs how often I use it.
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JeffAggie2012
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12:57p, 12/31/25
AG
I do not have a flat top grill so I can't help you there but just an FYI,

This looks to be the same grill you linked but $100 cheaper at Walmart.

36" Blackstone

Or this one that is $200 cheaper and the only difference I can tell is the grill hood.

36" Blackstone with flat cover
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flipper94
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1:49p, 12/31/25
AG
I bought the small two burner blackstone to see if I would like it. Absolutely do and use it several times a week. Completing a move and I will definitely be upgrading to the Treager flat rock. Studied that one for awhile and seems to be very consistent with heat and built like a tank. Have permanent spots for all my grills so the size is actually a good thing for me. Highly recommend the griddles whichever you choose.
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maverick2076
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2:04p, 12/31/25
Whatever you decide on, get a 4 burner model if you get anything bigger than the little travel size. It gives you better control and more consistent heat.
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agfan2013
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2:47p, 12/31/25
AG
I don't have any experience with the other brands, but I've had a 4 burner blackstone over a year now and really like it. Good cooking space, plenty of heat, easy cleanup with the hole in the back for the grease trap.

No matter which brand you go with, learn how to clean it properly. With this Texas air/humidity, any flattop outside will start to rust fairly easily if not taken care of. You can jump on YouTube and find plenty of videos, but I mainly scrape any debris/grease into the trap while still hot, wipe down with paper towels and water, turn the heat back up for a little bit to get rid of any the moisture, and then apply a thin layer of oil.

Make sure you get a cover for it as well.
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FayetteAg92
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In reply to JeffAggie2012 • 5:47p, 12/31/25
Thank you sir
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FayetteAg92
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In reply to IslandAg76 • 5:49p, 12/31/25
That's what we're currently using which does work but I'm just ready to have a dedicated griddle for how much we use it.
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agcot12
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6:24p, 12/31/25
AG
I've had two Blackstones over the years and currently have the Traeger. The Blackstone is the classic value griddle - does the job, but they haven't really improved them much over the last 15 years since they became popular (outside of adding a lid, redesigning grease drain, etc…).

The Traeger is a whole different class of griddle with a heavier duty build, heavy duty folding side tables, superior U shaped burners, better grease designs, and most importantly a grill design that sits down in the frame to protect the flame from the wind (this is a major issue with Blackstones I've had if using it outside in the wind). Obviously, it comes with a significantly higher price tag, but worth it to me as I will gladly pay more for quality.
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GentrysMillTX10
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7:52p, 12/31/25
AG
Might be an unpopular opinion but…

RecTeq. Wood pellet griddle. I sold my blackstone 4 burner after use the recteq griddle. Temperature control is much better. More even temperature on the surface. And mesquite/pecan smells better than propane

Especially makers sense if you already have wood pellets for a pellet grill. I no longer have to stock propane and pellets. Atwoods is 4 minutes from the house and they have plenty of lumber jack!!
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flipper94
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8:21p, 12/31/25
AG
Nice. Didn't know the rec teq one existed. Gonna do some looking into that. Very interesting.
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dsvogel05
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9:08p, 12/31/25
AG
I've had the Traeger for 2 years now, and it's been rock solid. The heavy duty folding tables and really good temp control across the whole griddle. The only big temp fluctuation is in the corners and around the grease drain. I would buy again.

If you haven't checked out YouTube, look up Flat Top King. He does a bunch of reviews and has some good recipes.
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GentrysMillTX10
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In reply to flipper94 • 9:13p, 12/31/25
AG
https://www.recteq.com/products/rt-600-smokestone
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Burrus86
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9:25p, 12/31/25
AG
I like my 4-burner Weber. In fact, I'm using it to cook fajitas for the Singing Cadets next week when they sing in Wichita Falls!
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WaldoWings
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8:30a, 1/1/26
I prefer the mc griddle. they are tasty!
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Teslag
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8:47a, 1/1/26
AG
I quit dicking with the carbon steel top griddles and went stainless. Got the built in version of this one. Virtually maintenance free and more commercial feel.

https://www.bbqguys.com/i/3105407/blaze/premium-lte-30-inch-natural-gas-griddle-w-lights
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ShouldastayedataTm
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In reply to Teslag • 9:13a, 1/1/26
How does it handle sticking, I have never had any luck getting stainless pots and pans to not stick like my cast iron? Which is why I have been looking at plates for my grill more lately.
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sambo13
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9:40a, 1/1/26
AG
Big fan of my 22" 2 burner Blackstone. Only grill I own and I use it multiple times weekly. If it imploded on itself today I'd buy another one tomorrow.
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HTownAg98
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In reply to ShouldastayedataTm • 2:08p, 1/1/26
If food is sticking to stainless steel, there are four likely culprits.
1. Your pan is dirty. You may think it's clean, but it probably isn't, and it's not necessarily your fault. Scrub it clean, and then get after it with some Bar Keeper's Friend and a plastic scouring pad. You'd be surprised how much stuff will come out that you didn't even see.
2. Not using enough fat. Trying to use a small amount of fat will cause proteins to stick. Use more fat.
3. Not getting the fat hot enough. If the fat is hot enough, it will "pre-sear" the exterior proteins which will help with sticking. If it's cold, the proteins will bond with the metal while the oil heats up. That causes sticking.
4. Not letting food sit long enough. Proteins will eventually release from the pan once they are thoroughly browned and "set." Give it time, and it will eventually loosen up enough that a thin spatula should set the rest free.

I use my stainless steel pan all the time to make something as fussy as crepes. I can slide them around in the pan with ease.
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BQRyno
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11:36p, 1/1/26
AG
Ditched my blackstone for a Weber slate. I was torn between that and the traeger flatrock. Either one is a huge upgrade and worth it if you can afford it.
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mts6175
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7:15a, 1/2/26
AG
I have a Camp Chef Gridiron and it's great.

https://www.campchef.com/shop/grills-and-smokers/grills/flat-top-grills/gridiron-36/CC-FTG36.html
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Teslag
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In reply to ShouldastayedataTm • 12:46p, 1/2/26
AG
ShouldastayedataTm said:
How does it handle sticking, I have never had any luck getting stainless pots and pans to not stick like my cast iron? Which is why I have been looking at plates for my grill more lately.


No issue. Use enough fat and cook correctly and you're good. Virtually every diner and teppanyaki place uses stainless tops. Watch them.
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Mr. Big Time
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10:08a, 1/4/26
I've had that exact griddle for 3 years with no issues. Just take the time to season it correctly, and it will serve you well.
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BrazosDog02
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In reply to sambo13 • 10:52a, 1/4/26
AG
sambo13 said:
Big fan of my 22" 2 burner Blackstone. Only grill I own and I use it multiple times weekly. If it imploded on itself today I'd buy another one tomorrow.


This. My Blackstone is almost 20 years old now. Never replaced a single part on it. It's worked every time. Hard to justify 'better' ones. It's a chunk of iron with a thing under it to make it scorching hot. Let's not overthink this. That said, the Weber slate variety looks like it has some decent features with a good size. Traeger looks small and expensive.

The slate looks like it's built well, but you may be paying for things I don't feel are necessary. I do not care for the location of the grease hole. It's not fully in a corner or a side. I really dislike that design. I also dislike that it is in the front and not the back. Other than that that, digital thermometers, propane tank scales, changeable trays, etc make up the rest of the cost. Those are useless to me, but they may be useful to others. Blackstone doesn't have all that fluff and the price is marked accordingly. Just depends on what you need or want out of the griddle.
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