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Blackstone Griddles: Your essential buying guide
Measure the usable cooking area on your barbecue and choose a griddle that fits securely without blocking essential airflow or preventing the lid from closing if you plan to cook with it down. A smaller griddle is useful for side dishes alongside grilled food, while a larger plate gives more room for breakfasts, burgers or batch cooking.
Cast iron griddles are popular because they retain heat well and can give strong searing once properly heated. They usually need seasoning and careful drying after cleaning to help prevent rust, so they suit shoppers who do not mind a little maintenance.
Not every griddle suits every barbecue. Check the product dimensions, weight and compatibility guidance, especially for gas BBQs, kettle barbecues and compact grills. The griddle should sit steadily on the grate or support points and leave enough space for safe heat circulation.
A flat griddle is best for foods that need full contact with the surface, such as eggs, pancakes, chopped vegetables and smash burgers. A ridged griddle plate helps create grill-style marks and lets some fat drain away, making it better for steaks, chicken pieces and vegetables where you want a grilled finish.
Let the griddle cool to a safe temperature, then remove food residue with a suitable scraper or brush. Cast iron should usually be dried thoroughly and lightly oiled after cleaning, while enamelled or coated plates may need gentler tools to avoid damaging the surface. Always follow the care instructions for the specific griddle.
A BBQ griddle is a practical accessory when you want a smooth, stable surface on your outdoor cooker. The right choice depends on your barbecue type, the food you cook most often and how much cleaning and maintenance you are happy to do.
Start with fit. Measure the width and depth of your barbecue grate, then compare those figures with the griddle dimensions. It should sit flat and secure, with enough space around it for airflow and safe handling.
If you use a lidded BBQ, check that the griddle height and handles do not stop the lid closing. For gas barbecues, make sure the plate is suitable for use over burners and does not cover too much of the cooking area unless the manufacturer allows it.
Cast iron is a strong choice for heat retention and searing, but it usually needs seasoning, drying and occasional re-oiling. It can be heavier than other options, so consider whether you will be lifting it in and out of the BBQ often.
Stainless steel and enamelled griddles can be easier to maintain, while coated surfaces may help with sticking when used correctly. If you prefer low-fuss cleaning, check the care guidance before choosing a material.
Flat griddles are ideal for foods that need even contact, including burgers, bacon, eggs, pancakes, onions and chopped vegetables. They are also useful when cooking delicate items that might break apart on open grates.
Ridged or reversible griddles offer more flexibility if you want grill marks as well as a flat plate. Look for raised edges, grease channels or pour corners if you regularly cook fatty meats or saucy ingredients.
Handles make a griddle easier to position, but they can become hot during cooking, so heat-resistant gloves or tools may still be needed. Removable or low-profile handles can help if storage space is limited.
Consider the weight as well as the size. A large cast iron griddle may give plenty of cooking space, but it can be awkward to carry, clean and store if you only cook outdoors occasionally.
Cleaning requirements vary by material. Avoid harsh scrubbing on coated or enamelled plates unless the instructions allow it, and use tools that suit the surface to help reduce scratches.
For cast iron, drying is especially important. A light oiling after cleaning can help maintain the cooking surface ready for your next barbecue session.
