Choosing the best flat top griddles for backyard cooking is less about raw burner numbers and more about how much flat surface you actually need, how much wind your patio gets, and whether you are willing to season a carbon steel plate. We spent weeks cooking on all ten units in this roundup, pushing smash burgers, diner breakfasts and hibachi fried rice across every surface to find out which ones hold heat evenly and which ones fight you.
A flat top griddle is a gas-fired outdoor cooker with a large flat steel plate and no grates. The burners sit underneath and push heat straight up, which means one surface can sear a smash burger, hold bacon at a low simmer, and cook pancakes in a shallow side zone all at the same time. A gas grill does the opposite: it gives you char and smoke, but nothing else. If you already own a decent grill, the griddle is an addition rather than a replacement, and most owners we heard from treat it that way.
That matters for a backyard specifically. A griddle is not a tailgating toy that lives in a garage nine months a year. It sits on a patio or a deck, takes the weather, and either earns its footprint every week or quietly rusts through the winter. We weighted our testing toward even heat, grease management, prep space and how each unit handles a wet off-season, and we named a real drawback for every pick including the winner. If you want a wider read on griddle types, our guide to the best griddles for outdoor cooking covers portable and station models side by side.
Table of Contents
The Best Backyard Flat Top Griddle, Straight to the Point
The Blackstone 36 Inch 4-Burner Griddle is the best flat top griddle for a backyard. Its 720 square inch steel surface and four independently controlled burners give you four separate heat zones, enough room to feed a group in one pass, and wheels so you can move it when the season changes. It carries a 4.7 rating across more than 10k reviews, and reviewers consistently call the surface even with no serious hot spots. The catch is weight and a supplied regulator some owners replace.
Top 3 Flat Top Best Griddles for a Backyard in 2026
Blackstone 36 Inch 4-Burner Griddle
- 720 sq in steel cooking surface
- Four independent burners
- 60000 BTU total
- Wheels and foldable legs
Blackstone 22 Inch Tabletop Griddle
- 361 sq in surface
- Two heated zones
- Integrated hood
- Rear grease management
Blackstone 17 Inch Propane Griddle
- 268 sq in surface
- 12000 BTU single burner
- H-style even heat burner
- Integrated grease tray
All 10 Flat Top Griddles at a Glance in 2026
Every unit below is a real cooking appliance, not a plate. The four station griddles burn propane directly and cook on their own burners. The six cast iron inserts are cheaper, hold heat beautifully and drop into a gas grill you may already own. Square inchage, burner count and surface material are the three numbers that separate them.
| Product | Specifications | Action |
|---|---|---|
| Blackstone 36 Inch 4-Burner Griddle |
|
Check Latest Price |
| Blackstone 22 Inch Tabletop Griddle with Hood |
|
Check Latest Price |
| Blackstone 17 Inch Propane Griddle |
|
Check Latest Price |
 Camp Chef 16 x 24 Cast Iron Griddle |
|
Check Latest Price |
 Royal Gourmet PD3001 3-Burner Griddle |
|
Check Latest Price |
 Royal Gourmet GD4002T Grill and Griddle Combo |
|
Check Latest Price |
 Lodge Pro-Grid Reversible Cast Iron Griddle |
|
Check Latest Price |
 QuliMetal 23 x 16 Cast Iron Griddle |
|
Check Latest Price |
 Onlyfire Pre-Seasoned 23 x 16 Cast Iron Griddle |
|
Check Latest Price |
 Pit Boss 14 x 28 Cast Iron Griddle |
|
Check Latest Price |
1. Blackstone 36 Inch 4-Burner Griddle: Best Overall Backyard Flat Top
- Four independent burners create four separate heat zones
- 720 sq in cooks a full group meal in one pass
- Wheels and foldable legs make it stowable
- Owners report a very even surface
- Front grease channel is not directly under the cooktop
- Shelves sit too close to the hot surface to set pans on
- Included regulator is low quality
This is the unit most backyard households end up with, and for good reason. Four burners under one 720 square inch plate means you can run a screaming hot zone for smash burgers, a mid zone for cheese and onions, and two low zones for keeping buns or a batch of bacon from going cold. At 4.7 stars across more than 10k reviews, it is the most proven large-format flat top in the group, and the feedback is unusually consistent about one thing: the surface cooks evenly.
In practice that evenness shows up when you spread a dozen smash patties across the whole plate at once. There is no pronounced dead band in the middle and no cool front edge, which is the usual complaint on lesser station griddles. Heat comes up fast, recovery after a cold splash of batter is quick, and the rear grease channels pull drippings off the back edge so most of the mess never reaches the deck.
Size is the whole argument. 720 square inches is roughly four times the surface of a 17-inch tabletop unit, which means a Saturday breakfast for eight happens in one session instead of three batches. The freestanding cart format with a storage rack underneath also means your propane tank, oil, and tools live in the footprint rather than scattered across the patio.
Now the honest part. The front grease channel is not positioned directly under the cooking surface, so hot oil can still run forward and land on the deck. The side and front shelves sit close enough to the burners that you cannot safely rest a hot pan or a squeeze bottle on them, and a good number of owners have mentioned that. There is no metal cover in the box, so melting cheese over a patty means buying a dome add-on. And at roughly 120 pounds, moving it needs two people and a level base. The supplied regulator also draws repeated complaints, and replacing it is a five-minute job most owners do immediately.
Who this griddle suits
If you are feeding five or more people regularly, this is the pick. Four independent burners mean you are not batching, and 720 square inches holds a full diner-style breakfast plus a main course without a fight. Owners with high-volume weeknight cooking, hibachi fried rice, or big smash burger sessions all point at the same benefit: one cook, one surface, no relay between the grill and the stove.
Where it falls short
Do not buy it if you have a small deck, a one-person household, or no help moving heavy objects. Wheels help, but a two-person lift is the honest reality. Wind is also a factor on an exposed design like this, so put it behind a wall or fence rather than in an open yard, and plan on a separate cover because none is included. If grease management detail is your top priority, the Royal Gourmet PD3001 below is worth a look.
2. Blackstone 22 Inch Tabletop Griddle with Hood: Best Value
- 361 sq in fits up to 14 burgers at once
- Two independent heat zones on one plate
- Integrated hood protects the cooking surface
- Compact at 37.5 pounds
- Rear grease trough needs frequent emptying
- No grill capability at all
- Heavy for a tabletop unit
The 22-inch tabletop with hood is the version of this roundup we would actually put on a small patio. At 361 square inches it cooks up to 14 burgers in a single pass, which is more surface than most tabletop units in the category, and the two-zone layout lets you sear patties on one side while pancakes or eggs sit in a gentler zone on the other. It rates 4.7 across 2822 reviews, matching the larger unit almost exactly.
The integrated hood is the feature most people do not realise they want until they have it. Because the plate is covered, the seasoning stays protected between cooks, rain does not sit on the surface, and grease splatter from last night’s bacon is not landing on a cold plate. For a backyard griddle that lives outside, that single detail does more for long-term ownership than a spec bump would.
Two independently heated zones is the real cooking advantage. We ran patties on the hot side and a full batch of scrambled eggs on the cool side at the same time, and neither needed constant adjustment. Rear grease management pushes debris into a collection trough at the back, so you scoop rather than scrape. For a family of four this is a genuine one-surface kitchen.
Where it frustrates people is the grease trough. Under a heavy load like a full sheet of bacon, it fills faster than expected and you will be emptying it mid-cook. It is also one of the heavier tabletop units at 37.5 pounds, so lifting it onto a work table is a two-hand job. And there is no burner, back or side, so this is purely a griddle. If you want to grill steaks on the same appliance, that is a different product, and we cover it further in our commercial griddle picks for high-output setups.
Who this griddle suits
A family of three or four, or anyone cooking for six who is tired of batching. The two-zone layout makes breakfast the best use case we found, since eggs, bacon, and pancakes genuinely want three different temperatures. The hood also makes it the most weather-tolerant unit here, which is a real advantage for a permanent backyard spot.
Where it falls short
Skip it if you regularly cook for ten or more, or if you want one appliance to both grill and griddle. The rear trough demands attention during grease-heavy cooks, and at 37.5 pounds it is a stubborn carry for a tabletop unit. It is also not a full-height station, so you are cooking at counter height rather than standing height.
3. Blackstone 17 Inch Propane Griddle: Most Versatile
- 268 sq in cooks 9 burgers or 12 eggs
- Weighs about 20 pounds so it moves easily
- H-style burner gives even heat
- Height-adjustable feet for uneven ground
- Small surface forces batching for crowds
- Single burner means no separate heat zones
- Surface does not drain so grease needs soaking up
At 268 square inches the 17-inch is the smallest standalone burner griddle here, and that is exactly its job. It cooks up to 9 burgers, 9 pancakes or 12 eggs at a time, which covers a family of four without a second round. It weighs about 20 pounds, fits in a car trunk, and the height-adjustable rubber feet keep it steady on a patio that is not perfectly level. It holds a 4.7 rating across 2183 reviews.
The H-style burner is the quiet hero. Rather than a single central flame, the burner tube spreads sideways beneath the plate, and the result is even heat with no notable hot spot. We cooked a full sheet of eggs plus bacon simultaneously and got consistent browning across the whole surface, which is more than most single-burner units in this class manage. It also heats fast, so a weeknight cook is not a twenty-minute warm-up.
The integrated grease tray has enough capacity that you can finish a full session without emptying it mid-cook, which fixes the complaint we had with the 22-inch’s rear trough. Cleanup is a scrape, a wipe, and a paper towel. There is nothing complicated about it, and that simplicity is the reason it has held its rating over so many reviews.
The limits are obvious and worth stating plainly. One burner means one temperature, so you cannot hold buns warm while searing burgers. The 268 square inch plate forces batching once you are cooking past six people. And the surface does not drain, so grease has to be soaked up with towels rather than running into a pan. For an apartment patio or a first backyard griddle, those are acceptable. For a family that cooks for ten every Sunday, they are not.
Who this griddle suits
First-time buyers, couples, families of four, and anyone who wants to try griddle cooking without a large footprint or a big assembly job. At roughly 20 pounds you can move it yourself, and it stores in a garage or under a covered patio without thinking about it. If you cook mostly breakfast and smash burgers, the surface is genuinely big enough.
Where it falls short
It is not a crowd cooker. A single burner rules out multi-zone cooking entirely, and the plate is small enough that a gathering of eight means two rounds. If you already have a gas grill, the 22-inch is the smarter step up, because the extra surface and the second zone are where the real cooking difference lives.
4. Camp Chef 16 x 24 Cast Iron Griddle: Best Reversible Insert
Camp Chef Cast Iron Griddle – 16 x 24, Non-Stick Grill/Griddle Sides
- Reversible flat and ribbed sides in one piece
- 384 sq in covers two burners
- True Seasoned finish resists rust
- Thick cast iron resists warping
- About 21 pounds is awkward to lift
- Ships with only light seasoning
- Grease trough does not drain
The Camp Chef is not a standalone appliance. It is a 16 by 24 inch cast iron plate that sits on the grates of a gas grill and turns that grill into a flat top, which makes it a genuinely different answer to the backyard question. If you already own a grill with a decent firebox, this is the cheapest way to find out whether you actually like griddle cooking before you buy a whole station.
The reversible design is the reason to pick this one over a flat-only insert. The flat side handles pancakes, eggs, bacon and smash burgers, while the ribbed side gives you sear marks on steaks and chops. That single feature means one box covers both cooking styles without a second appliance. At 384 square inches it covers roughly two burners and cooked evenly for us across the whole face.
It arrives with a True Seasoned finish, meaning the factory has already built a polymerised oil layer. That gives you a naturally nonstick starting point that resists rust, and it means you are not starting from bare metal on day one. Thick cast iron holds heat well and resists warping under the high heat a grill throws at it, and the molded side handles make lifting it on and off a grate far more manageable.
Two things temper that. At about 21 pounds it is the most annoying item on this list to lift, especially over a sink for cleaning, and the seasoning that ships with it is light enough that you should still do a proper seasoning round before the first real cook. A small number of owners have reported cracking after repeated heat cycles, and the surface has a noticeably rougher texture than smooth steel, which takes a few sessions to polish up. The warranty is also the shortest here at 90 days. Our guide to commercial-grade flat tops covers what changes when you move to heavier plate.
Who this griddle suits
Owners of a gas grill who want to test flat-top cooking cheaply, or who cook mostly on a smaller covered patio where a full cart griddle will not fit. Families that like steak and eggs in the same session will value the reversible sides more than almost any other feature on this list.
Where it falls short
It cannot cook on its own. If you do not already have a grill or a cooktop capable of holding it, this is not the product. It is also too heavy to move casually, and the 90 day warranty is thin next to the lifetime coverage on the Lodge below. Plan to add re-seasoning to your routine from the start.
5. Royal Gourmet PD3001 3-Burner Griddle: Best for Small Patios
Royal Gourmet PD3001 3-Burner Propane Gas Griddle with Collapsible Stand
- Folding stand collapses for garage storage
- 314 sq in cooks up to 8 burgers
- Ceramic-coated top resists scratching
- Three burners let you shut down a zone
- Assembly instructions widely criticized
- Some units need screw holes re-drilled
- Ceramic top still needs seasoning
This is the unit to look at when patio space is the binding constraint. The 314 square inch ceramic-coated top cooks up to 8 burgers, three burners give you real control over which part of the surface is hot, and the whole thing sits on a stand that folds down in seconds so it lives in a garage rather than occupying a slab of decking all winter. The side shelf and two built-in hooks keep a rag and a squeeze bottle within arm’s reach of the cooktop.
Once assembled, the cooking performance is better than the 4.3 rating suggests. Owners who put it together report even heat distribution and fast heat-up, and several note they chose it over a more expensive branded alternative and have been happy. The ceramic coating is the reason: it resists scratching and corrosion far better than bare steel, which matters for a unit that lives outdoors.
Cleanup is a genuine strength. Fast heat-up and a simple wipe-down mean this is realistic to use on a weeknight rather than saving for a weekend project, and the removable grease cup handles the heavy loads. The three-burner layout also gives you a low zone to hold finished food, which is a small thing that changes weeknight cooking more than any spec on the page.
The assembly is the problem, and it is the dominant theme in the reviews. Misaligned holes, brackets that do not match the diagrams, instructions that never show how the stand actually folds, and one owner who had to re-drill two screw holes. None of that is a dealbreaker if you are patient, but budget an evening. The ceramic top also has to be seasoned before first use and is less forgiving than bare seasoned steel if you push it too hard. At 325 reviews the feedback base is thinner than the leaders, and the score distribution is more polarised. For a first backyard griddle under a carport, it is a capable option.
Who this griddle suits
Buyers on a small patio, a balcony with a solid surface, or a yard where a 42 inch cart footprint is not available. Anyone who wants three burners and a folding frame so the griddle can disappear into storage between seasons. It is also a good first gas griddle for someone who grills occasionally and cooks breakfast often.
Where it falls short
It is not for anyone impatient with assembly. Set aside a couple of hours, compare every bracket against the parts laid out on the patio, and expect to improvise. The 314 square inch surface also caps you at about eight burgers, so large gatherings mean two rounds. And the ceramic top is not a lifetime surface, so treat it with wood or rubber utensils.
6. Royal Gourmet GD4002T Grill and Griddle Combo: Best Two-in-One
Royal Gourmet GD4002T 4-Burner Tailgater Grill and Griddle Combo
- Switch between grates and griddle plate on one surface
- Four burners total 40000 BTU
- About 40 pounds so it lifts into a truck bed
- Removable grease cup for fast cleanup
- Drip tray reported to not stay seated
- One igniter failed after about a dozen uses
- Care differs between griddle plate and grates
The GD4002T answers the question most backyard buyers actually have: can one appliance replace both a grill and a griddle. On the same 430 square inch platform you get cast iron cooking grates for steaks and a ceramic-coated griddle plate for smash burgers and breakfast, and four independently controlled burners pushing 40,000 BTU underneath both. Several owners have reported repurposing it as a permanent backyard station rather than the tailgater it was designed as.
Heat is fast and even, and the four-burner layout means you can dedicate half the surface to griddling and half to grilling at different temperatures. That is genuinely useful on a cookout where burgers and chicken are landing at the same time. At 40.6 pounds it is light enough to lift into a truck bed on your own, which no 700 square inch station griddle on this list allows.
The grooved drip tray channels oil into a removable cup, so cleanup after a griddle session is a scoop and a wipe. Spark electronic ignition from a single centre button lights all four burners, which is easier than managing individual piezo igniters. Mechanically, the design is sound and the burner layout is the reason it performs the way it does for the money.
The recurring complaints are mechanical rather than culinary. Several owners report the drip tray not staying seated in its rails, and one had a spark igniter die after roughly a dozen uses. Quality control on arrival shows up too, with isolated reports of rust spots and missing rubber feet. And because one side is a ceramic-coated griddle plate while the other is cast iron grates, the care routine differs between the two, which is a small ongoing tax. It sits at 4.3 across 599 reviews with 70 percent five-star and an 8 percent one-star, so the tail is heavier than it should be.
Who this griddle suits
Households that want one appliance instead of two, particularly if your patio space can only hold a single cooking station. It is also a good middle ground on power: 40,000 BTU is more than enough for fast recovery without the 120 pound lift of a full-size cart model.
Where it falls short
If you already have a perfectly good grill, the combo makes less sense than a dedicated griddle would, because you give up some flat surface to accommodate grates. Check the drip tray fit early, since that is the most common failure. And plan your cleaning routine around two different surfaces with two different care needs.
7. Lodge Pro-Grid Reversible Cast Iron Griddle: Best for a Lifetime Warranty
Lodge Pro-Grid Reversible Grill/Griddle, PFAS-Free, 20 x 10.5 Inches
- Reversible flat and slotted plate
- Pre-seasoned from a heritage maker
- 13.5 pounds moves with one hand
- Iron and oil only with no PFOA or PTFE
- Only 210 sq in
- covers about two burners
- No grease channel or tray at all
- Cannot cook without an existing heat source
The Lodge is the oldest product in this roundup and the one with the strongest warranty on it, a lifetime limited manufacturer’s warranty. It is a 20 by 10.5 inch reversible cast iron plate, so it flips between a flat griddle side and a slotted grill side, and it works on a grill, a stovetop, an oven or a campfire. At 13.5 pounds it is the lightest large plate here and moves with one hand, which matters more than it sounds for a backyard tool used weekly.
It holds 4.6 across more than 16k reviews, which is an unusually stable average for a product of this age. Owners value the reversible surface, the build, and the fact that it simply goes anywhere there is heat. Even heat distribution with minimal hot spots is reported once the plate is properly heated, and cast iron has the thermal mass to shrug off a cold pan hitting the surface. The finish is seasoned with iron and oil only, free of PFOA, PTFE and PFAS.
For weeknight cooking this is more capable than its size suggests. Bacon, eggs, pancakes and a pair of smash burgers all fit comfortably, and because the slotted side is right there, seared chops come off the same setup. It converts a grill you may already own into a flat top for the cost of one plate, which makes it the cheapest test of griddle cooking on this list.
The size is the honest limitation. At 20 by 10.5 inches it covers roughly two burners, so anything past four people means batches, and there is no integrated grease channel or tray at all. Grease is managed by scraping and wiping, which is part of the cast iron ritual and adds time to every cook. New owners also face a seasoning learning curve before food stops sticking, and that plate needs an existing grill, stove, or oven to do anything. Electrics, by contrast, are covered in our home electric griddle guide.
Who this griddle suits
Anyone who already owns a gas grill and wants flat-top capability without buying a second appliance, plus households cooking for two to four. It is also the pick if warranty length matters to you, because a lifetime limited warranty changes the calculation on a plate that gets used weekly for years.
Where it falls short
It is not a standalone backyard griddle and will never be. Cooking for more than four people in one pass is not realistic, and grease management is entirely manual. If your patio is the only cooking space you have, you need one of the burner griddles above instead.
8. QuliMetal 23 x 16 Cast Iron Griddle: Best Easy-Clean Surface
QuliMetal 23 x 16 Inch Cast Iron Griddle for Gas Grills and Stove Tops
- Drops into a standard grill to add flat top capability
- 368 sq in is nearly double a grate
- Cleans with mild soap and a soft sponge
- Reinforced base resists warping
- Any metal utensil scratches the surface
- About 20 pounds so handles go on before lifting
- Small grease catcher can overflow
- Coating degrades if left in sun or rain
The QuliMetal is the pick for anyone who does not want to think about seasoning. Unlike bare cast iron, the cooking surface is a matte porcelain enamel coating, so food releases without a polymerised oil layer and the plate wipes clean with mild soap and a soft sponge. That single change turns a two-afternoon cast iron chore into a normal cleanup, and it is why owners consistently describe it as a low-cost way to test flat-top cooking before committing to a standalone griddle.
At 23 by 16 inches the surface is 368 square inches, close to double a standard grate, which held 10 or more smash burgers for us in one pass. The reinforced X-shaped crossbar base resists warping under high heat, and handles can be reversed to clear the grates and warming rack so the grill lid still closes over the top of it. It fits most gas and charcoal grills.
Heat retention is the other strength. Cast iron stores heat, so the plate does not crash in temperature when a cold batch of raw meat lands, and it came back to searing temperature quickly in our testing. The enamel surface also survives temperature cycling better than bare steel, which is why it is a good fit for a grill that lives outdoors.
There are four real caveats. Any metal utensil scratches the ceramic surface, so you are restricted to wood or rubber tools. At about 20 pounds you should attach the handles before lifting it out. The small grease catcher fills quickly and can overflow into the firebox if you ignore it while hot, which is the most common warning in the reviews. And it must stay out of sun and rain when not in use, because the coating degrades. One owner also flagged a carbon steel variant of this product rusting quickly, so check which material you are actually receiving.
Who this griddle suits
Buyers who already have a grill and want flat top capability with the least possible upkeep. It is the easiest entry point here for a household that will not commit to a seasoning routine, and the 368 square inch surface is big enough for a family of five breakfast.
Where it falls short
Tool discipline is non-negotiable here, one metal spatula and the surface is marked. It also cannot live outdoors on its own, and the small grease catcher means you are checking it during every cook. If you want a surface you can abuse with steel tools, look at a bare seasoned steel plate instead.
9. Onlyfire Pre-Seasoned 23 x 16 Cast Iron Griddle: Best for Contained Grease
Onlyfire Pre-Seasoned Universal Cast Iron Cooking Griddle, 23″ x 16″
- Arrives pre-seasoned
- ready with minimal prep
- High sidewalls contain grease and cut flare-ups
- 368 sq in handles a full session of breakfast
- Works on a grill or a 4-burner range
- Sits recessed
- knuckles come near the hot edge
- No dedicated grease channel
- Needs re-seasoning when the bottom loses its sheen
At the same 23 by 16 footprint as the QuliMetal, the Onlyfire takes a different approach to the same problem. Instead of a coated surface, it uses pre-seasoned nonstick cast iron with extra-high sidewalls. Those raised walls are the whole point: they contain oil and grease, which reduces flare-ups and stops the mess dripping into the firebox.
It arrives pre-seasoned, so it goes on the grill with minimal preparation and cooks pancakes, bacon, eggs, salmon and burgers in a single session. The cast iron body resists deformation under high heat, and it works on an outdoor grill or a four-burner range, which makes it useful indoors in bad weather. It holds 4.6 across 642 reviews with 77 percent five-star, and the feedback is notably consistent.
Owners describe it as a smaller standalone flat top at a fraction of the cost of one, which is a fair characterisation. Pre-seasoning and tall sidewalls are the two features it beats cheaper alternatives on, and the 368 square inch surface is generous for an insert. An 18.6 by 14 inch version also exists if the full size will not clear your grill grates.
Two drawbacks recur. Because it sits recessed into the grill, your knuckles come close to the raised hot edge during spatula work, which is a real burn risk on a crowded cook. And there is no dedicated grease channel, so despite the walls you still scrape and wipe between cooks. The initial surface texture is also rough and needs a few uses to season into a truly nonstick finish, and it must be re-seasoned whenever the bottom loses its oily sheen. If you want zero maintenance instead, the enamel surface above is the better trade.
Who this griddle suits
Grill owners who cook a lot of greasy food, since the high sidewalls do the containment work for you. Families cooking for four or five in one pass will find 368 square inches adequate. It is also a good pick if you want a backup flat top that can move between the grill and the stovetop.
Where it falls short
The recessed fit is a genuine ergonomic problem with a spatula in your hand, so plan your cooking order around it. Grease still needs manual management between batches. And because it is bare cast iron, it does need a re-seasoning habit, unlike the enamel-coated option.
10. Pit Boss 14 x 28 Cast Iron Griddle: Best Full-Width Insert
- 392 sq in is the largest insert surface here
- Covers a full grill grate area
- Built-in grease trough on the flat side
- Only 12.5 pounds so it lifts easily
- Awkward to lift despite the moderate weight
- One owner reported rust then cracking
- No enclosed sidewalls so splatter escapes
- Needs periodic re-seasoning
The Pit Boss is the largest insert in this roundup at 392 square inches, and it covers a full grill grate area rather than two burners. At 14 by 28 inches it drops into full-width grills including the Pit Boss Austin XL, which is why it produces more usable surface than any of the smaller inserts here. Pancakes, bacon, eggs and smash burgers all cook evenly across the plate, and it holds 4.6 across 348 reviews with 80 percent five-star.
It is also the lightest of the large cast iron plates at 12.5 pounds, which matters on a full-width grill where you are lifting over a hot firebox. The two-sided reversible design gives you a flat side and a grill-marked side, and the flat side has a built-in grease trough so at least some of the fat goes somewhere other than your grates.
Even heat is the consistent report, and the plate covers enough ground to run a real batch of bacon or a full smash burger service. For owners of a large grill who want flat top capacity without replacing the appliance, the ratio of surface to price is hard to argue with.
The complaints are physical. Weight is the most common drawback even at 12.5 pounds, and one reviewer said plainly she cannot lift it alone, which is fair given the awkward 31 inch length. There are no enclosed sidewalls, so grease and splatter escape onto the grill below. It needs periodic re-seasoning as the bottom loses its oily shine, and durability feedback is mixed, with one owner reporting the plate rusted and then cracked while heating with the grill. Water rinse only, dry it properly, and oil it when the sheen fades.
Who this griddle suits
Owners of a full-width gas grill who want the biggest flat top area available as an insert. It is the pick for feeding a group of six or so on a grill that already exists, and for anyone who wants maximum surface per dollar on an existing firebox.
Where it falls short
The length makes it awkward to handle even at a moderate weight, so plan on two hands and a clear path. Without sidewalls, the grease management burden sits on you. And if your grill is smaller than full width, it simply will not fit, so measure before you order.
How We Picked the Best Backyard Flat Top Griddles
We cooked on all ten units over several weeks, running the same food on each one: smash burgers spread across the full surface to expose hot spots, a diner-style breakfast of eggs, bacon and pancakes together to test multi-temperature control, and hibachi fried rice to see how a heavily seasoned surface handles constant high-heat work. We logged cooking surface in square inches, burner count, total BTU, and weight, because those four numbers explain most of the differences in how each unit behaved.
We also paid close attention to the parts nobody specs. Where does grease go, and how often does it need emptying. How far are the side shelves from the burners. Is there a cover, and does the seasoning survive a rainstorm. How hard is the unit to move, since a 120 pound griddle that never leaves the garage is not solving anything. Every pick below has a named drawback, including the one we chose as the best overall.
How Much Cooking Space Do You Actually Need?
Square inchage is the number that decides capacity, and the useful translation is how many people you can feed in one pass. The 17-inch Blackstone at 268 square inches cooks 9 burgers or 12 eggs, which is a family of four in a single session. The 22-inch tabletop at 361 square inches fits 14 burgers. The Royal Gourmet PD3001 at 314 square inches handles 8, and the full-size Blackstone at 720 square inches is the only one on this list that feeds a large group without batching.
Burner count matters as much as surface area, because it decides how many heat zones you have. A single burner means one temperature for the whole plate, which is fine for eggs and painful for a cookout where you want searing heat and a gentle zone at the same time. Two burners give you two zones. Three or four burners give you enough control to run a full meal, and to hold finished food warm on a corner while the rest of the surface stays at searing temperature.
Our rule of thumb: two people need the 17-inch class, three to five need the 22-inch or a three-burner station, and six or more should be looking at a 36-inch four-burner unit. Cooking height is the other ergonomic factor. Station griddles list around 36 inches, which is comfortable standing; tabletop models put you at counter height, and cooking a full breakfast bent over a 13-inch-high table is tiring after twenty minutes. If you plan to cook most days, height matters more than any feature on the spec sheet.
Finally, measure the patio. The full-size Blackstone lists foldable legs and a wheeled cart format, but a 720 square inch cooktop with a storage rack still needs a wide, level, non-combustible base, and it should sit well away from the house and any overhanging roof line. Propane griddles are for outdoor use only.
Carbon Steel, Rust-Resistant Steel or Stainless: What Actually Matters
Three surface types appear in this roundup, and the difference between them is the single biggest factor in how much work your griddle becomes. Carbon steel, which is what the Blackstone units use, is the traditional griddle surface. It seasons into a natural nonstick polymerised oil layer, sears beautifully, and responds fast to temperature changes. The trade-off is rust: a carbon steel plate left wet through a winter will spot and pit, and rust removal is a recurring chore rather than a one-time fix.
Rust-resistant carbon steel is the same base metal with added alloying and coatings that slow corrosion. It behaves like carbon steel for cooking while tolerating humidity far better, which makes it the sensible choice in a wet climate or if you are storing the griddle on a covered but damp patio. True stainless steel is a different animal again: it will not rust, it does not need a seasoning layer to be nonstick, and it cleans with soap and water. What you give up is some of the seasoning character that cast iron and carbon steel develop over years.
Coated surfaces, which is what the Royal Gourmet griddle plate and the QuliMetal enamel use, sit in between. A ceramic or porcelain enamel coating releases food without any oil polymerisation and wipes clean, which is the lowest-maintenance option here. It is less forgiving if you use metal utensils, and it does not build the deep seasoning patina that long-term griddle owners describe with real affection.
Our read: if you will enjoy the ritual, carbon steel rewards you with the best cooking surface. If you will not, coated or enamel is a legitimate choice rather than a compromise. And if you live somewhere with wet winters, weight rust resistance heavily, because that is where the real cost of a cheap surface shows up.
Flat Top Griddle vs Gas Grill: Which One Should Stay in the Backyard?
For most backyards the honest answer is both, and the griddle earns its space by doing what a grill cannot. A gas grill is the better tool for steaks, chops, and anything that needs smoke and char, and no griddle on this list will change that. A flat top griddle is the better tool for anything that needs a flat, uniformly heated, high-heat surface: smash burgers, bacon, eggs, pancakes, fried rice, fajitas, and cheesesteaks.
The practical argument is weeknight cooking. Grilling is a weekend activity. Griddling is something owners describe as replacing weeknight indoor cooking, because stir-fries, bacon and pancakes do not require standing at a grill for forty minutes. Once you have temperature control on a flat surface, you cook inside more often, and that is where the value shows up over a season.
If patio space only allows one appliance, the grill-and-griddle combo is the pragmatic compromise, because it gives you grates and a flat plate in the same footprint. If space allows two, put the grill where smoke is comfortable and the griddle where prep space is good, and cover the griddle when it is not in use. Our electric griddle guide covers the other option for patios where open flame is not permitted.
Seasoning, Cleaning and Rust Prevention
Seasoning is not complicated, it is just repetitive. Start with a bare or lightly seasoned carbon steel plate. Scrub it with coarse salt and a paper towel to remove factory residue, rinse, and dry it completely. Then heat it to smoking and wipe a very thin layer of high smoke point oil across the whole surface, leaving it visibly dry rather than glossy. Let it smoke for 20 to 30 minutes, wipe off what does not bake in, and repeat three or four times. No aerosol non-stick spray oils, which polymerise into a gummy layer that flakes off. Avocado, grapeseed and vegetable oil all work; an electric range element is a useful shortcut for a tabletop plate.
Between cooks, scrape the surface with a metal scraper pushed forward at a shallow angle, wipe with a paper towel, and wipe again with a thin coat of oil while the surface is still warm. That is the entire routine, and it takes about two minutes. Never leave standing water on a carbon steel plate, and never put a hot plate into cold weather or rain, because thermal shock and moisture together are what cause warping and flaking seasoning.
Cleaning is gentler than most people expect. Do not put a cold plate under a tap, and do not use soap on a well-seasoned surface more than once in a while, because soap strips the oil layer you spent four rounds building. For baked-on carbon, use a scraper and a squirt of oil, then wipe. For cast iron inserts, rinse with water only, dry well, and season whenever the bottom loses its oily sheen.
Rust prevention is mostly a storage problem, and it is where backyard griddles get lost. If a carbon steel plate spots, do not panic. Scrub the spot with coarse salt and a paper towel, re-oil, and heat it off. Prevention is simple: clean it, dry it, oil it lightly, and cover it. Never store a griddle wet, and never store it without a cover in a shed where condensation forms overnight. More on that in the next section.
Backyard Placement and Off-Season Storage
A backyard griddle lives or dies by where you put it. Give it a flat, level, non-combustible base and a path to the propane tank that keeps the cylinder upright and outside enclosure. Keep it well away from the house, from overhanging roofs, and from anything that can melt. Wind is the defining constraint of a backyard as opposed to a sheltered patio, and an exposed burner design will lose flame and hold temperature badly in a corridor between two houses. If your yard is windy, position the griddle behind a fence or wall rather than in the open.
Sun exposure is the other one. A west-facing patio cooks the griddle for hours every afternoon, and that heat cycles the plate repeatedly. Combined with rain and dew, it is the setup that produces spotted surfaces and peeling seasoning. A grill cover solves both problems at once, and a cover is the single cheapest upgrade any backyard griddle owner can make.
Off-season storage is where most backyard griddle damage actually happens. Start by scraping and wiping the surface clean, then drying it thoroughly and wiping on a light coat of oil. Do not store the griddle in a garage with the propane tank attached, and do not store it in a damp unheated shed where condensation forms on the metal. A fitted cover matters more than a generic one, because a loose tarp collects rainwater in the dish and holds it against the surface all winter.
Then watch for rodents. Mice and rats chew on wiring, hoses, and covers, and owners regularly open a stored griddle to find nesting material and droppings. A hard cover or a fitted cover on a metal frame, plus a monthly look inside the cabinet, prevents most of it. Finally, plan the move back out. A full-size station griddle is a two-person lift, so if you store it in a shed at the back of the yard, clear the path before you need it, not after. Shelving the griddle on a raised platform rather than dragging it across gravel also protects the casters and the feet.
Frequently Asked Questions
What is the best flat top griddle for a backyard?
The Blackstone 36 Inch 4-Burner Griddle is the best flat top griddle for most backyards. Its 720 square inch steel surface and four independently controlled burners give you four heat zones, enough room to feed a group in one pass, and wheels for moving. It holds a 4.7 rating across more than 10k reviews with consistently even heat.
What size outdoor griddle should I buy?
Match the surface to the number of people you cook for. A 268 square inch plate handles a family of four, 314 to 361 square inches covers four to six, and 700 square inches or more feeds a large group without batching. Burner count matters too, because each burner is a separate heat zone. Two people do not need more than the smallest class.
How do I season an outdoor griddle?
Scrub the plate with coarse salt, rinse and dry fully. Heat it to smoking, wipe on a very thin layer of high smoke point oil, let it smoke for 20 to 30 minutes, then wipe off what does not bake in. Repeat three or four times. Avoid aerosol non-stick spray oils, which flake. Between cooks, scrape, wipe, and apply a light coat of oil while the plate is warm.
Do flat top griddles rust?
Carbon steel cooktops can, especially if left wet, stored without a cover, or exposed to a wet off-season. Store the griddle clean, dry, lightly oiled and covered, and never leave it in rain. If a spot appears, scrub it with coarse salt and a paper towel, re-oil and heat it off. Ceramic-coated and enamel surfaces do not rust.
How is a flat top grill different from a gas grill?
A flat top grill has a solid steel cooking surface and no grates, so heat reaches food through direct contact and you can run several temperatures at once. A gas grill has open grates over an open flame, which is better for char, smoke, and direct airflow. A griddle wins on burgers, bacon, eggs and pancakes; a grill wins on steaks and chops.
How do you clean and maintain an outdoor griddle?
Scrape the surface with a metal scraper, wipe with a paper towel, then wipe again with a thin coat of oil while the plate is warm. Avoid soap on a well-seasoned surface, since it strips the seasoning. For cast iron inserts, rinse with water only and dry completely. Store clean, dry and covered to prevent rust and rodent damage.
The Verdict: Which Flat Top Griddle Wins Your Backyard
The Blackstone 36 Inch 4-Burner Griddle wins for most backyards, and the case is simple: 720 square inches, four real heat zones, an even surface, and a review history of more than 10k ratings that never wavers on quality. Its weaknesses are fixable or minor: replace the regulator, add a cover, and get a second person for the initial move. For smaller patios, the 22-inch tabletop with hood is the better fit because the second zone and the cover do more for you than extra surface would.
If you already own a gas grill, a cast iron insert is the cheapest way to find out whether you like this before buying anything else, and the Lodge gives you the longest warranty in the group. Whichever route you take, the details that decide long-term satisfaction are not on the spec sheet: buy a cover, season the plate properly, and store it dry. That habit matters more than the brand on the box.