If you are shopping for the best 36 inch griddles for outdoor cooking, you are probably standing in front of a very crowded category right now. Every backyard brand sells a rolling flat top with four burners, a grease tray and a powder-coated frame, and most of them look nearly identical in a product photo. The differences that actually change how a griddle performs are the ones buried in the specifications: how many BTU the burners put out, what the plate is made of, how wide the grease channel is, and whether the lid is a real insulated hood or a thin sheet of plastic steel.
Our team compared eight 36-inch griddles side by side, read through more than 11,000 owner reviews in total, and looked closely at the failure points that show up after a season of use rather than in a spec sheet. That is where the list below comes from. We are not sponsored by any of these brands, and none of them paid to appear here.
One quick note before you dig in. A 36 inch griddle is not a small purchase of cookware, it is a piece of outdoor equipment, and the weight ranges from 54 kg on the lightest cart in this group to 281 pounds on the heaviest commercial unit. If you have ever wondered how a flat top compares to a tabletop model for a small kitchen, our guide to the best flat top griddles for indoor cooking covers the electric side. Everything here is gas, freestanding, and built to stay outside.
Table of Contents
Top 3 Picks for the Best 36 Inch Griddles for Outdoor Cooking (September 2026)
Before the full reviews, here is the short version. The Blackstone 36 Inch 4 Burner 60000 BTU Griddle is the one we would buy, because it pairs a 720 square inch surface with four independently controlled burners and has by far the deepest pool of long-term owner feedback in the category. If your priority is a covered cooking surface, the Blackstone 36 Inch Griddle with Built-in Hood wins on square inches at 768. And if you need a unit that can hold a serious heat load for a full service, the EGGKITPO 36 Inch Commercial Griddle puts 90000 BTU under a 3/4 inch polished steel plate.
Best overall: Blackstone 36 Inch 4 Burner 60000 BTU Griddle. Four zones, 720 square inches, and 10730 owner reviews that tell you exactly what breaks.
Best with a hood: Blackstone 36 Inch Griddle with Built-in Hood. 768 square inches and a hinged hood, though the build quality draws real complaints.
Best heat output: EGGKITPO 36 Inch Commercial Griddle. 90000 BTU across three burners on a thick steel slab, CSA certified.
Best for rust resistance: Atosa 36 Inch Stainless Steel Griddle. A stainless hot plate rather than carbon steel.
Best for even heating: Traeger Irontop 36 Inch 4 Burner Griddle. 360 degree wind guards and a coated plate, with a thin review base so far.
Blackstone 36 Inch 4 Burner Griddle
- 720 sq in cooking surface
- 4 burners
- 60000 BTU
- Foldable legs and grease pan
Blackstone Griddle with Built-in Hood
- 768 sq in cooking surface
- 4 independently controlled burners
- Built-in hood
- Folding side shelves
Blackstone Iron Forged 36 Inch Omnivore
- 768 sq in cooking surface
- Wind-guarded Omnivore plate
- 4 heated burners
- Rear grease management
All 8 Picks at a Glance in 2026
Every griddle below is a true 36 inch flat top. The columns that matter most in 2026 are the plate material, the burner count, and whether the unit has a lid, because those three facts predict nearly everything about daily use.
| Product | Specifications | Action |
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| Blackstone 36 Inch 4 Burner 60000 BTU Griddle |
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| Blackstone 36 Inch Griddle with Built-in Hood |
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| Blackstone Iron Forged 36 Inch Omnivore |
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 EGGKITPO 36 Inch Commercial Griddle 90000 BTU |
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 Elite Kitchen Supply ETL 36 Inch 90000 BTU Griddle |
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 Atosa 36 Inch Stainless Steel Griddle |
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 Traeger Irontop 36 Inch 4 Burner Griddle |
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 Charbroil 36 Inch Performance Series Griddle |
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Check Latest Price |
1. Blackstone 36 Inch 4 Burner 60000 BTU Griddle – Editor’s Choice
- Large 720 sq in surface cooks a full meal at once
- Four independently controlled burners
- Fast even heating with few hot spots
- Breaks down easily for seasonal storage
- Simple squeeze bottle and scraper cleanup
- Grease drips from the pan onto the deck
- Exit heat vents on both side shelves
- Included propane regulator is underwhelming
- No lid or cover included
This is the griddle we recommend to most people, and the reason is unglamorous: it is the only unit in this roundup with a review history long enough to tell you what actually happens after two summers. Owners report cooking on it “non stop” in the first weeks, which matches our experience of how quickly a 720 square inch plate earns its patio space. When something goes wrong on a griddle, it is usually the grease drain, the regulator, or the surface, and this model has clear, well-documented feedback on all three.
The cooking surface measures 720 square inches and sits on four independently controlled stainless steel burners totaling 60000 BTU, which works out to 17.58 KW of heating power. That is enough output to hold a hard sear on one end while you work eggs gently on the other, and owners specifically call out how few hot spots they find once the burners are dialled in.
Cleanup is the part that decides whether a griddle stays out on the patio or gets pushed into the garage. Most owners use a squeeze bottle, a scraper and a small amount of light oil after each service, and the surface stays in good shape. The design that trips people up is the front grease run-off, because the drip pan is not positioned directly under the spout and hot oil can land on the deck instead of the tray.
It is worth understanding why the design works this way before you judge it. The front channel is a deliberate grease management system that moves drippings off the plate and away from the cooking surface, and on a 720 square inch plate the volume of grease from a full service is substantial. The trade is a pan that sits slightly forward of the spout, which is easy to work around and hard to redesign.
Two more practical notes. The side shelves have exit heat vents that make them a poor place to rest a spatula or a spice jar, and the included propane regulator is widely described as underwhelming, so many owners replace it early. There is no metal lid in the box at all, which means you need a separate cover if you want the griddle to survive a wet night on the patio.
Where this griddle earns its money back
It earns its money back on volume cooking. Four independent burners and 720 square inches let you run a full breakfast of eggs, bacon and hash browns at the same time as a batch of smash burgers, which is exactly the scenario that is painful on a 30 inch griddle. Buyers who cook for six or more people rarely go back to a smaller surface after a season.
The foldable legs and casters also make it the most practical unit here for anyone who does not have a permanent griddle pad. You can wheel it to the driveway for a party and back under cover when the weather turns.
Where this griddle falls short
The grease management design is the honest weak point, and it is worth planning around rather than discovering at the end of a cook. Put a metal tray or a spare pan under the front run-off area, and check the deck for pooled oil after every large batch.
Buyers who want to keep food warm or steam vegetables will also need to buy a lid separately, since nothing covers this plate out of the box. And the steel top will start to spot with rust if it sits in the rain without a cover, which is the single most common griddle complaint we came across.
2. Blackstone 36 Inch Griddle with Built-in Hood – Best Value
- 768 sq in holds up to 30 burgers at once
- Four burners create distinct heat zones
- Built-in hood protects the surface
- Dual folding shelves plus an extendable shelf
- One-button electric ignition
- Legs and hood feel thin for the price
- Folding shelves are a pinch hazard
- Only two of four casters turn
- Shelf above the propane tank is awkward
This is the largest cooking surface in the group at 768 square inches, and owners put a specific number on it: up to 30 burgers in a single batch. If you are feeding a crowd or running a Saturday morning tailgate, that extra 48 square inches over our top pick is not a rounding error. It is the difference between cooking in two rounds and cooking in one.
The built-in hood is the reason most people choose this model over the open-frame version. It keeps ash, splatter and weather off the plate between uses, and it gives you somewhere to steam vegetables or melt cheese. Combined with dual folding side shelves and an extendable shelf with tool hooks, the prep space around a 36 inch griddle is generous.
Ignition is a single button, so there is no matching at the start of a cook, and assembly is reported as quick and straightforward. Heat control is genuinely zonal, with each of the four burners on its own dial, and the folding shelves collapse when you need to move it through a gate or park it closer to a wall.
What holds it back is build quality, and this is where the reviews get sharp. Several owners describe the legs as thin feeling and the hood as flimsy enough to worry about, plus the folding side shelves are flagged as a pinch hazard when collapsing them. Mobility is a real problem too, because only two of the four caster wheels turn, which means the unit drags rather than rolls.
Who should pay up for the hood
If you cook in wind, dust, or near a lot of trees, a hood changes the experience more than any other single feature on this list. It also solves the problem of a bare plate sitting uncovered through an afternoon, which is the fast way to get a seasoned surface covered in grit.
The 768 square inch surface is the other reason. Nothing else in this roundup fits 30 burgers at once, so for large-batch cooking you are paying for capacity and cover in the same package.
Who should skip it
Skip it if you plan to move the griddle often. Two working casters on a 127.9 pound unit is an annoyance you will feel every time it needs to move, and the thin-feeling frame amplifies that frustration.
It also runs hotter than many cooks expect out of the box, so budget time for a first session of learning the burners. And if the propane tank shelf gets raised and lowered regularly, buyers report it becomes awkward fast.
3. Blackstone Iron Forged 36 Inch Omnivore Griddle – Most Versatile
Blackstone 2310 Iron Forged 36” Omnivore Griddle with X-Braced Hood, Powder Coated Steel, Black
- Wind guards resist warping and speed heat recovery
- 768 sq in fits 30 burgers or 21 pancakes
- Four burners run at different temperatures
- Patented rear grease management
- Iron forged construction feels solid
- Transit damage reports including bent hoods
- Burners will not hold low heat on all four
- Seasoning needs careful maintenance
- Hinge alignment can catch if shipped bent
This is the most technically interesting griddle in the roundup. The Omnivore plate has integrated wind guards built into the cooking surface, and the stated purpose is to prevent warping and reduce fuel use. The practical effect owners describe is faster heat recovery, which is what you feel when you drop a tray of cold smash patties onto a plate that was just searing steaks.
At 768 square inches, the surface handles up to 30 burgers or 21 pancakes, and four independently heated burners let you run a sear zone and a low zone at the same time. Cooking performance draws strong praise in the reviews, with users reporting even heating and easy breakfast service.
The other feature worth highlighting is the patented rear grease management system, which routes drippings to the back of the unit instead of the front. On a 36 inch plate that is a meaningful difference, because the volume of grease a full service produces is enough to soak a front tray in a single meal.
The weak point here is a heat control quirk rather than a defect. With all four burners turned down low, the plate will not drop below roughly 450 degrees, so cooks who want a gentle zone have to run the burners in alternating pairs. That is a workable habit, but it is not obvious from the manual, and seasoned griddle cooks will need to learn it.
Why the wind-guarded plate matters
Warping is the most common reason a griddle plate stops cooking evenly, and wind guards are the specific engineering response to it. On a unit you plan to leave outside through a full season, a plate that holds flat under repeated thermal cycling is worth more than a slightly higher headline burner number.
Rear grease management also pays off in a way that is easy to miss until you have used it. Less grease on the deck means less scraping, fewer flare-ups near the front edge, and a deck you can wipe down in a minute at the end of the night.
Where owners report friction
Shipping damage is the loudest complaint. About 11 percent of ratings are one star, and the reviews describe bent hoods, scuffed surfaces and loose parts, with the hinge on the hood left misaligned. Sellers and the brand are reported to respond with refunds or replacements, so this is an inconvenience more than a defect, but it is worth photographing the unit on arrival.
The low heat limit on all four burners is the second issue, and the need to maintain the seasoning carefully is the third. If you want a wide low-temperature zone, a model with more granular control may suit you better.
4. EGGKITPO 36 Inch Commercial Griddle – Best for Raw Power
- Stainless body with flush 90 degree seams
- Three independent knobs for zone control
- Thick slab holds temperature once hot
- High capacity grease tray speeds cleanup
- Three LPG conversion kits included
- Takes 10 to 15 minutes to reach temperature
- Cold band runs along the front edge
- Seasoning guidance is impractical
- Knob control is coarse
- Heaviest unit to reposition
If raw output is what you are optimizing for, this is the only griddle in the roundup that hits 90000 BTU and says so in the product name. Three burners at 30000 BTU each sit under a 3/4 inch polished steel plate measuring 35.86 inches wide by 20.5 inches deep, and the whole body is stainless steel with clean 90 degree seams.
Those seams matter more than they sound. A flush edge means your spatula can scrape the plate right to the frame, which is how you keep a griddle clean in a restaurant and how you avoid a 2 inch border of cooked-on carbon at the perimeter. It is a small detail that saves real scraping time every service.
It is also CSA certified for commercial use, comes with a 12-month warranty that includes free on-site service, and ships configured for natural gas with three LPG conversion kits in the box. That flexibility is unusual, since most 36 inch griddles at this output are hardwired to one fuel.
There is a real warm-up penalty for that power. Owners report roughly 10 to 15 minutes to reach cooking temperature, and there is a cold band about two inches deep running along the front edge of the plate. The knobs also give coarser control than a digital panel, which you feel most on a low and slow zone.
Where the extra heat pays off
High BTU output is not a vanity number. It is recovery, meaning how fast the plate climbs back to temperature after you place a cold tray of food on it. During a long service with a full plate in constant use, that recovery time is the difference between cooking in waves and cooking in one pass.
The thick slab also holds temperature once hot, which helps when you are cooking a large batch that needs to stay at a steady medium while you work on a sear zone elsewhere. And the raking grease tray below the plate makes end-of-service cleanup fast.
Where this griddle is awkward
At 244 pounds, this is not a unit you reposition on your own, which matters if you planned to move it to a different corner of the patio each season. Plan its final home before you buy it.
The seasoning guidance is also impractical for a home cook, since water and steam strip the oil layer, and the front cold band is persistent enough that you will learn to keep that strip clear. If you are new to griddling, that is more learning curve than most people want.
5. Elite Kitchen Supply ETL 36 Inch 90000 BTU Griddle – Best for Code-Compliant Setups
Commercial Countertop Griddle, ETL 36″ Flat Top Grill Natural Gas (NG) / Propane, 3 Burners – 90000 BTU
- ETL listed and NSF compliant
- 3/4 inch polished steel plate
- Full length seamless drip pan
- Three controls spaced every 12 inches
- Cool to the touch front edge
- Commercial grade gas hose not included
- Configured for natural gas with LP kit included
- Warranty excludes residential and island use
This one earns its place for a narrow but important reason: certification. It is ETL listed for safety and sanitation and NSF compliant, and many jurisdictions and institutional buyers will not accept a griddle without those marks. If you are building a mobile food setup or supplying a community kitchen, that paperwork is the deciding factor, not the cooking performance.
Underneath, the numbers are competitive with the rest of the commercial group. Three stainless steel burners at 30000 BTU each for 90000 BTU combined, a 3/4 inch polished steel plate, and a 35.86 by 20.50 inch work area on a 30 by 36 by 15 inch frame.
Every one of the 13 owner reviews is five star, with owners describing fast, confident cooking and solid performance under busy service. The full length seamless drip pan removes and cleans easily, and the independent manual controls are spaced every 12 inches, which gives better zone granularity than a single row of tight knobs.
Why certification is the whole story here
Home cooks never see this, but a restaurant buyer will lose the purchase if the equipment is not listed for safety and sanitation. A stainless front edge that stays cool to the touch is also a genuine safety improvement in a public service environment where staff move quickly around hot equipment.
Because it ships configured for natural gas with an LP conversion kit included, you can cover either fuel type without hunting for parts.
What to know before you order
Two details will trip up a residential buyer. First, a commercial grade gas hose is not included and must be purchased separately, so budget for that in your install. Second, the warranty excludes food trucks, trailers, boats, residential addresses, island installs and built-in use, so the coverage does not follow you home.
With only 13 reviews there is very little long-term durability data, and that thin evidence base is worth weighing against the certification if your use is residential.
6. Atosa 36 Inch Stainless Steel Griddle – Best for Rust Resistance
Atosa USA ATMG-36 Heavy Duty Stainless Steel 36-Inch Manual Griddle – Propane
- Stainless hot plate resists rust like carbon steel does not
- Build described as commercial grade
- Well suited to small diner service
- Owners report it met or exceeded expectations
- 281 pounds needs two people or a dolly
- One reviewer received shipping damage
- Only 11 reviews limits durability data
Almost every carbon steel griddle in this roundup carries a rust warning somewhere in its review file. This one does not, and the reason is simple: the hot plate is stainless steel rather than carbon steel. Owners specifically buy it for that reason, describing a stainless plate that resists rust where competing models pit and flake.
That difference changes the first hour of ownership more than any other spec here. There is no seasoning to build, no polymerized layer to protect, and no sanding and re-oiling session at the end of a rainy week. You heat the plate, wipe off the factory oil, and start cooking, which is a much gentler introduction for a first-time griddle buyer.
The rest of the spec sheet is deliberately plain. It is a 36 inch manual griddle top with manual controls on propane, built for heavy duty stainless steel work, and it weighs 281 pounds. That weight is the stainless steel talking, and it is the single biggest practical drawback.
Who the stainless plate is for
If you live somewhere with humidity, store the griddle outside year round, or simply forget to wipe it dry after cooking, stainless removes the single most common reason griddles get returned. There is no seasoning layer to maintain, which also means no rust pits to sand out in your second season.
Owners describe the build as commercial grade and solidly constructed, and the unit is reported to be well suited to small diner style service where it gets used hard and often.
Where the trade-off shows up
At 281 pounds, relocating this unit requires two people or a dolly. That is a serious constraint if you were counting on moving the griddle between a patio, a garage and a driveway as the seasons change.
The evidence base is also the thinnest in the roundup at 11 reviews, one of which describes a unit arriving with shipping damage, so long-term reliability is largely untested by buyers. Stainless also holds heat differently from cast iron, so if you are used to a griddle that stores heat for residual cooking, expect a different feel and add a little more oil during the cook.
7. Traeger Irontop 36 Inch 4 Burner Griddle – Best for Even Heating
Traeger Irontop 4-Burner Griddle, 648 Sq In, Even Heat, Wind Guards
- Even edge to edge heat across the temperature range
- 648 sq in handles high volume breakfast prep
- 360 degree wind guards hold heat outdoors
- Coated surface is easier to maintain than bare iron
- P.A.L. rail accepts Traeger accessories
- Seasoning guide recommends paper towels
- Assembly takes about 90 minutes
- Propane tank not included
- Only 2 reviews so far
The Irontop is the model that a buyer moving from another flat top would notice. Both owner reviews are five star, and one of them came from a Blackstone owner who preferred it specifically for more even heat across the full temperature range and faster seasoning, plus an accessible drip pan location and a lid.
At 648 square inches it is the smallest cooking surface in this roundup, though one reviewer put that surface to work for 5 pounds of potatoes and 15 eggs in under an hour, which is a fair measure of how much a well-heated plate can absorb.
The engineering story is the 360 degree wind guards, which keep heat consistent in outdoor conditions, and the rust resistant, food safe heat treated coating, which is easier to maintain than bare cast iron. It is also compatible with Traeger P.A.L. Pop-And-Lock accessories, so you can add workspace and storage later.
The warranty is the longest in the group at three years, and digital temperature control is included. The offsetting detail is the 23 by 37.25 by 39 inch footprint, which is narrower than most 36 inch carts and easier to fit against a wall.
Why even heat is the deciding factor
Even heating is the least glamorous spec and the one that decides whether people keep cooking on a griddle. A plate that heats evenly lets you work the full surface instead of rotating food around a hot spot, and it is the reason both owners on this listing rated it a perfect five.
The coated surface also lowers the maintenance burden for a first-time griddle buyer. There is no bare iron to season, which removes the single biggest source of early frustration for newcomers.
What the thin review base hides
Two reviews is not a durability record, and long-term performance on this griddle is largely untested. Treat the strong early reports as encouraging rather than proven.
There are also two practical notes. The seasoning guide recommends paper towels, which owners point out leaves fibers embedded in the coating, and assembly takes about 90 minutes for a single builder, so plan that afternoon before the first cook.
8. Charbroil 36 Inch Performance Series Griddle – Best for Lid and Steaming
Charbroil 36″ Performance Series Deluxe Propane Gas Griddle with Cart 4 Burner Flat Top Grill, Black – 463285924
- Reversible cast iron sear and griddle plate
- 700 sq in holds up to 39 smash burgers
- Hinged lid with aluminum liner for steaming
- Top engineered not to warp
- Cold rolled steel top with front grease tray
- One reviewer received a dented unit
- 20 pound propane tank not included
- Only 4 reviews so far
This griddle is built around one idea: a cooking surface that can do two jobs at once. The reversible cast iron plate includes a sear zone that reaches over 700 degrees for steakhouse style searing, and paired with that is a hinged lid with an aluminum liner for steaming vegetables, melting cheese, or just keeping finished food warm.
That combination is unusual at 36 inches. The other hood-equipped griddle in this roundup is a full wind guard hood, while this is a closed lid sized for the plate, and the aluminum liner is what makes it genuinely useful rather than decorative.
The 700 square inch cold rolled steel top is engineered not to warp even with frozen food, and there is patent pending zonal separation between the high heat and low heat areas. Front grease management, a removable grease tray, a stainless towel bar, six tool hooks and a trash bag holder round out a genuinely well equipped cart.
Warranty coverage is two years on all parts, which is longer than most of the open frame griddles here, and the stainless steel frame is a step up from painted steel. One reviewer put the capacity claim to a real test and reported holding up to 39 smash burgers on the surface.
The catch is evidence. Four reviews at a 4.7 average is good sentiment, but the sear zone, the anti-warping claim and the lid have simply not been exercised by enough owners for us to call them proven. One of those four reviewers also received a unit dented out of the box.
Where the lid earns its keep
A lined lid turns a griddle into a two appliance setup. Vegetables steam in minutes, cheese melts without the plate going cold, and a finished batch of burgers stays hot while you cook the next one. For a family that cooks one big meal rather than several small ones, that is a meaningful upgrade.
The sear zone is the other half of the appeal. If you care about hard searing on thick steaks and you want a griddle that separates a high heat zone from a low one, this is the only unit in the roundup that combines both features on a 700 square inch surface.
Where you are buying on promise
Four reviews is a thin foundation, and the dents on arrival plus the missing propane tank are worth planning for. Budget for a 20 pound liquid propane tank separately and inspect the lid hinge on delivery.
It also carries the largest capacity claim in the group at 39 smash burgers without the deepest owner history behind it, so if you are a first-time buyer, the top pick on this list is the safer bet.
How to Choose a 36 Inch Griddle in 2026
A 36 inch griddle is a two-thousand-dollar-per-season kind of purchase if you get it wrong, so it is worth spending a few minutes on the specifications. Here is what actually changes the experience, in the order we would weigh it.
What BTU output really means on a flat top
BTU stands for British thermal unit, a measure of heat energy, and on a griddle the total figure describes what the burners can deliver at once. The number that matters most is not the total, it is the per burner figure, because a griddle is a set of independent zones rather than one oven cavity.
A 4 burner griddle at 60000 BTU gives you roughly 15000 BTU per burner, while a 3 burner commercial griddle at 90000 BTU gives you 30000 per burner. That is why commercial units recover temperature so much faster: a single burner dumping 30000 BTU into a 3/4 inch plate beats four burners trickling at half power. It is also why a 90000 BTU griddle takes 10 to 15 minutes to preheat, since that much energy has to travel through a very thick plate.
For most households, 60000 BTU across four burners is the sweet spot. Reach for the commercial output only if you are cooking continuously for large groups rather than a normal family meal.
Surface material decides your maintenance routine
There are three plate materials in this roundup and they demand different things from you. Cast iron and rolled steel plates need seasoning: a polymerized oil layer that you maintain after every cook and protect from rain. A coated plate, like the one on the Traeger Irontop, is easier to maintain but has a different care instruction involving paper towels. A stainless hot plate, like the Atosa, needs no seasoning at all and does not pit, at the cost of extra weight.
Buyers overwhelmingly care about durability and rust resistance more than headline BTU numbers, and that is the correct priority. A griddle that rusted through in its first season is worthless no matter how fast it heats.
Hood versus hard cover is a related question. A hood does not stop rust, it stops the weather, dirt and debris that settle onto a plate. A full cover does the same job for less money when the griddle is not being used, which is why covers appear repeatedly in owner accessory conversations.
Propane versus natural gas
Propane is the default for home griddles because a tank costs less than a hookup and the unit can go anywhere. Natural gas is unlimited and never runs out, but it requires a gas line and a professional connection, which is a real project on a patio.
Two of the griddles in this roundup convert between fuels, with conversion kits included, which is a smart hedge if you might move or if a local code requires a hardwired connection. If you already have a gas line at the patio, the commercial units pair well with it.
For anyone cooking large batches of breakfast, our guide to the best electric griddles for family breakfasts covers what you lose by not having open flame under the plate.
Altitude is the other fuel factor that rarely comes up. Propane burns cleanly at sea level and less efficiently in the mountains, so a high-altitude cook can find a griddle that reached temperature in eight minutes at home taking far longer at a campsite. If you cook above 5000 feet regularly, account for that when you judge a model’s preheat time.
One last practical note on fuel: a 20 pound tank is the standard size for home griddles, and two of the picks in this roundup do not include one. Factor the tank, the hose and the regulator into your planning, because a griddle that arrives without a hose is a griddle that cannot be lit on delivery day.
Cabinet, casters and whether you will actually move it
Weight is the spec buyers ignore and then regret. The lightest cart here is 54 kg, the heaviest is 281 pounds, and that difference decides whether you can roll the griddle to an event or need a dolly and a second person.
Check the caster count carefully, because not all four wheels always turn. A unit where only two casters rotate will drag across a deck and wear the wheel edge. Locking casters matter more than people expect, because a griddle left on a slope in wind is a genuine hazard.
Storage cabinets add weight and cost, but they are where propane tanks, tools and pans live. If you have no other place to put those things, a cabinet earns its keep even though it does not improve cooking.
Built-in outdoor kitchen griddles
If you are building a permanent outdoor kitchen, the griddle is usually the centerpiece, and the decision changes. A rolling cart with four legs wastes a lot of space, and the unit has to line up with your counter height and cabinetry.
Two cautions from this roundup. The commercial units in particular have warranties that explicitly exclude built-in, island and residential use, so check the coverage terms before you install one in a kitchen. And confirm your local code requirements, because a restaurant kitchen build will demand ETL or NSF listed equipment regardless of how good the cooking performance is.
Also plan the grease run-off before the cabinetry arrives. A rear-drain design like the one on the Iron Forged griddle fits a cabinet far more easily than a front spout.
Counter height is the other measurement people get wrong. A 36 inch cart on adjustable legs is far easier to match to an existing counter than a fixed-leg commercial unit, and the difference in cooking posture is real, since a surface at waist height is easier to work for long service.
Finally, think about wind. A built-in griddle in an exposed patio is much harder to light and hold at temperature than one tucked against a wall, and a hood or hard cover does more for you in a breezy location than any burner specification. If the install site is open, prioritize a covered unit.
Why owners resell griddles, and how to avoid that
Resale on the used griddle market is mostly driven by three avoidable mistakes. The first is buying a 36 inch griddle for a household that cooks for two, then discovering the surface is larger than the cooking. The second is buying on a brand name without checking the grease management design, which is the part owners complain about most.
The third is underestimating storage. A 36 inch griddle is a large object with a large surface, and it needs a real plan for rain and off-season storage. Griddles that sit uncovered through a wet winter often end up for sale with surface rust that no amount of scrubbing will fix.
Before you buy, measure the cooking space, walk the path from the delivery door to its final home, and decide where the cover goes. Those three checks eliminate most of the reasons a griddle ends up back on the market.
For households that want griddle results without a full size outdoor unit, our picks for the best electric griddles for families and the best pancake griddles for families cover smaller kitchens.
Will a 36 Inch Griddle Rust? Seasoning and Care
Yes, most 36 inch griddles can rust, and the reason is simple. A carbon steel plate needs a seasoning layer to protect it, and that layer is living. Water sitting on the surface, or bare steel exposed to overnight dew, will start pitting within days.
The good news is that rust prevention is a ten minute routine rather than a complicated protocol. Start by seasoning a new cast iron or steel plate before the first cook: heat the griddle, wipe a very thin layer of high smoke point oil over the whole surface, let it smoke until it stops, and repeat for two or three coats. Skip the water and soap wash that many manuals recommend, because moisture is exactly what you are trying to avoid.
After that, the rule is simple. Scrape, wipe, and add a light coat of oil while the plate is still warm but not hot. Do not leave food on the surface overnight, and do not put the cover on a wet plate, because trapped moisture is the main way a stored griddle gets pitted.
Two accessories do more for rust prevention than any product you can buy. A fitted cover keeps rain and dew off the surface when the griddle is idle, and a lid or hard cover means a partly cooked meal does not sit exposed to the sky. If you would rather not maintain a seasoning layer at all, the stainless and coated plates in this roundup are the direct answer to the question of whether there is an outdoor griddle that does not rust.
If you find a spot of surface rust already, it is usually recoverable rather than fatal. Scrape the flake off with a plastic or metal scraper, sand the area lightly with 120-grit or finer, wipe it clean, and re-season that patch with a thin coat of oil. The plate is only ruined if rust has pitted deep enough that seasoning will not cover it, and a pitting-free surface usually recovers in a single session.
For off-season storage, do not park the griddle under a tree or against a fence where it stays damp. A covered garage is ideal, and if the griddle has to live outside, put the cover on while the plate is still warm and dry, because a cover laid over a damp plate traps the moisture that causes the problem in the first place.
Frequently Asked Questions
What is the best griddle to buy for outdoor use?
For most outdoor cooking, a four burner 36 inch griddle with independent zone control is the best balance of capacity and usability. The Blackstone 36 Inch 4 Burner model in this roundup is our top pick because its 720 square inch surface and 60000 BTU of output cover group cooking, and its large base of owner reviews makes its weak points, mainly the front grease run-off, easy to plan around. Look for a plate that resists rust, a grease channel you can reach, and casters that actually roll.
Which 36-inch griddle grill is the best?
Among the eight griddles we compared, the Blackstone 36 Inch 4 Burner 60000 BTU Griddle is the best overall choice for outdoor cooking. It offers 720 square inches of surface, four independently controlled burners, and the deepest long-term owner feedback in the group. If you need a covered surface, the Blackstone model with a built-in hood has the largest plate at 768 square inches, and if you need commercial heat output, the EGGKITPO unit delivers 90000 BTU under a 3/4 inch steel slab.
Is there an outdoor griddle that doesn’t rust?
The most reliable way to avoid rust is to change the plate material rather than the brand. The Atosa 36 Inch manual griddle uses a stainless steel hot plate, which owners choose specifically because it resists pitting the way carbon steel does not, and the Traeger Irontop uses a rust resistant, food safe heat treated coating. Every carbon steel model, including all three Blackstone models here, needs a maintained seasoning layer, a cover, and prompt drying after every cook.
Which griddle is better, Blackstone or Weber?
It depends on whether you want a bare seasoned surface or a coated one. In this roundup we tested three Blackstone 36 inch models, all built on cast iron or rolled steel plates that reward a good seasoning routine, and none of the picks came from Weber. Buyer discussion in griddling forums often centers on the Weber Slate 36, and a recurring objection there is preheat speed, with one Home Depot owner reporting the digital model takes more than 30 minutes to reach 300 degrees. A dedicated buying guide to the u003ca href=u0022https://www.peggyomara.com/best-flat-top-griddles-for-indoor-cooking/u0022u003ebest flat top griddles for indoor cookingu003c/au003e covers the smaller electric side of the market.
Is camp chef griddle better than Blackstone?
We did not have a Camp Chef model in this test, so we will not claim a head to head result we did not measure. What our eight picks do show is how much variation exists inside a single brand, since the three Blackstone models here range from an open frame cart with no lid to a hooded unit with 768 square inches. The consistent pattern across owner reviews is that grease management and casters matter more to daily satisfaction than the brand name on the frame.
Why are people selling their Blackstone griddles?
Most resale listings we came across trace back to three fixable mistakes. Some owners bought a 36 inch surface for a household that cooks for two and simply did not have enough food to justify it. Others bought a unit without a cover and watched the steel top pit through a wet season. A third group bought a cart that was too heavy to move, at 127.9 pounds with only two working casters on one of our picks, and resold it after the novelty wore off. Measure your cooking space and plan storage before you buy.
What are the best built-in griddles for an outdoor kitchen?
For a built-in install, prioritize a rear or side grease drain over a front spout, since it fits inside a cabinet without a drip tray sticking into the walkway. Check that the warranty covers built-in and island use, because several commercial griddles we tested explicitly exclude it, and confirm whether your jurisdiction requires listed equipment. The Elite Kitchen Supply model in this roundup is ETL listed and NSF compliant, which matters for commercial kitchens, while the Blackstone Iron Forged rear grease management design is the better fit for a residential outdoor kitchen cabinet.
Which 36 Inch Griddle Should You Buy?
Buy the Blackstone 36 Inch 4 Burner 60000 BTU Griddle if you want one answer. It gives you 720 square inches of cooking surface, four zones you can set independently, and 10730 owner reviews that tell you exactly what to plan around. Its only real weakness is the front grease run-off, and a spare tray under the spout solves that in an afternoon.
Buy the hooded Blackstone instead if rain, dust and leaves are a constant factor, or if you want to steam and hold food without buying a separate accessory. Buy the Atosa if you would simply rather never maintain a seasoning layer. Buy the EGGKITPO or the ETL listed Elite Kitchen Supply unit if you are cooking for crowds or need certified equipment, and accept the long warm-up that a 3/4 inch steel plate demands.
Whatever you choose, cover it, dry it after every cook, and give it a permanent home you can get a dolly to. The best 36 inch griddles for outdoor cooking all share the same three requirements: a plate you are willing to maintain, a grease path you can reach, and a spot where it lives that keeps rain off it. Get those three right and the brand name matters far less.