Outdoor Griddles Compared: Size, Burners, and Features That Matter

An outdoor griddle is a flat-top cooking surface, usually propane powered, built for smash burgers, breakfast spreads, stir fry, and large-batch cooking. The best one for you depends on how many people you feed, how much space you have, and whether you want a portable tabletop model or a full cart-style unit.

How Outdoor Griddles Differ From Grills

A grill cooks over open grates, while a griddle gives you a continuous steel or cast-iron surface. That means no food falls through, small items like onions and rice stay put, and sauces or eggs are possible outdoors. The tradeoff is less smoky char and a bit more maintenance, since you season the surface much like a cast-iron pan.

Most buyers fall into one of three groups: campers and tailgaters who want something compact, backyard cooks who feed families, and entertainers who need a big surface. Knowing which group you belong to simplifies every other choice.

Surface Size and Number of Burners

Griddles are commonly sold by cooking area, often described by width, such as 17, 22, 28, or 36 inches. Smaller tabletop units suit two to four people, while 36-inch models comfortably handle larger groups and multi-zone cooking. More burners mean more control, because you can run one side hot for searing and another low for warming or sauces.

If you are comparing options, searching for a 36 inch outdoor propane griddle is a useful way to see what is available in the larger class.

Surface Material: Steel, Cast Iron, or Coated

Rolled carbon steel is the most common surface and heats evenly once seasoned. Cast iron holds heat well but is heavy and slower to respond. Some griddles use a nonstick coating, which is convenient for beginners but can wear and should not be scraped aggressively. Thicker plates generally resist warping, though they take longer to heat.

• Steel plate: versatile, develops a natural nonstick seasoning with care.
• Cast iron: excellent heat retention, heavier and needs seasoning.
• Coated surface: easier for beginners but less tolerant of metal tools.

Fuel, Ignition, and Heat Control

Propane is the standard fuel, with many models running on a one-pound cylinder for portability or a 20-pound tank for home use. Natural gas conversions exist for some patio units. Look for reliable electronic ignition, which saves frustration. Burner output is listed in BTUs, but remember that a higher number does not automatically mean better performance, since plate thickness, wind protection, and burner layout all matter.

Wind guards and a hood help hold heat and make cooking more predictable outdoors. A hood also lets you steam or melt cheese over burgers.

Storage, Grease Management, and Accessories

A rear or side grease trap collects runoff and keeps cleanup manageable. Check that the cup is accessible and easy to empty. Side shelves give you prep room, and lower shelves or cabinets store tools. If you cook often, a griddle cover protects the surface from moisture and keeps it from rusting.

Accessories are worth budgeting for. A pair of wide spatulas, a squeeze bottle for oil, a scraper, and a basting dome cover go a long way. You can browse griddle accessory kits to avoid buying each piece separately.

Seasoning and Maintenance Basics

Before first use, season the surface by heating it, wiping on a thin coat of high-smoke-point oil, and repeating until the plate darkens evenly. After each cook, scrape off debris while warm, wipe with a little water, and apply a thin protective layer of oil. Cover the griddle when not in use. Rust spots can usually be scoured off and re-seasoned, but regular care prevents most problems.

Also check gas connections for leaks using soapy water, and always use the griddle outdoors in a well-ventilated area, away from walls and overhangs.

Where you place the griddle matters as much as which one you buy. Keep it on a level, non-combustible surface, well away from siding, fences, and overhanging branches, and give yourself room to work on all sides. Wind can wreck heat control on a thin portable unit, so a sheltered spot or a model with side guards is worth the effort. If you cook in cold weather, expect longer preheat times and consider a heavier plate that holds temperature once it is hot.

Think about the foods you cook most. Smash burgers and breakfast need high, even heat across a wide area, while stir fry and fajitas benefit from separate zones. If you love pancakes, a griddle with a flat, even plate and reliable low-heat control prevents burning on the edges. Matching the burner layout to your menu gives better results than chasing the largest possible surface.

Finally, remember storage. A cart-style unit with folding shelves takes less room than a wide fixed cabinet, and a lid or hood protects it when idle.

Outdoor Griddle FAQ

Do I need to season a new griddle?

If it has a bare steel or cast iron top, yes. Follow the manufacturer’s instructions for the best initial seasoning.

Can I use soap to clean it?

Generally avoid soap on seasoned steel, since it can strip the seasoning. Scraping, light water wipe-downs, and re-oiling are the usual routine.

Is a portable griddle enough?

For small households, camping, or tailgating, yes. If you regularly cook for more than four people, a larger model saves time and reduces batch cooking.