Let’s be real for a second. Most portable grills are absolute garbage. You lug them to the campsite, struggle with a tiny match, and twenty minutes later, you’re looking at a single, sad burger patty that’s burnt on the outside and raw in the middle. It’s frustrating. That’s exactly why the blackstone griddle on the go has basically taken over every stadium parking lot and KOA campground in the country. People are obsessed. But is it actually worth the trunk space, or are we all just falling for the hype of a brand that’s become the "YETI" of outdoor cooking?
I’ve spent enough time scraping carbonized bacon grease off cold rolled steel to tell you that this thing isn't perfect. It’s heavy. It’s finicky if the wind blows more than five miles per hour. But honestly? It changes how you eat when you're away from home. No more "camp food" that tastes like cardboard. We’re talking smash burgers with lacey edges and hibachi-style fried rice in the middle of a national forest.
What Actually Is the Blackstone Griddle On The Go?
When people talk about the "On The Go" series, they’re usually referring to the 17-inch or 22-inch portable units. Blackstone didn't just shrink their backyard behemoths; they redesigned the frame. The "On The Go" tag specifically highlights the "scissor leg" design or the "cart" style that folds up like a high-end stroller. You don’t need a separate table. You don't need to break your back lifting it onto a tailgate. You just unlatch it, and it stands up.
The 22-inch model is the sweet spot. It gives you two independently controlled burners. That’s huge. Why? Because you can sear your steaks on the left at a screaming 500 degrees while your asparagus stays warm on the right. If you go with the 17-inch, you’re stuck with a single zone. It’s fine for a solo traveler, but for a family? You’ll be cooking in shifts until everyone’s cranky.
The surface is heavy-duty cold rolled steel. It isn't Teflon. It isn't "non-stick" out of the box. You have to season it like a cast-iron skillet, which involves thin layers of oil and a lot of smoke. If you skip this, your first meal will be a glued-on mess of regret.
The Reality of Portability (It’s Heavier Than You Think)
Don't let the marketing photos fool you. A smiling person carrying this thing with one hand is probably a professional bodybuilder. The blackstone griddle on the go 22-inch model weighs somewhere around 60 to 70 pounds depending on the specific trim.
🔗 Read more: Short Hills Weather: Why the Forecast Always Feels a Little Different Here
It’s dense.
The scissor-leg stand is a lifesaver, though. Most portable griddles require you to find a picnic table—which are notoriously gross and uneven—but this one stands on its own. The wheels are sturdy enough for a gravel driveway, but they’ll struggle in deep sand. If you’re planning a beach cookout, bring a friend to help carry it.
One thing most influencers won't mention is the propane situation. These units are designed to run on those little 1-pound green canisters. They’re convenient, sure. They also last about two or three meals if you’re cooking on high. It’s expensive and wasteful. If you’re serious, you need to buy the adapter hose to hook it up to a standard 20-pound tank. It’s an extra $20, but it saves you a fortune in the long run.
Why the Hood Matters (And Why Some People Skip It)
You’ll see versions of the blackstone griddle on the go sold at Walmart or Amazon with and without a hood. Get the hood. Seriously.
The hood does three things that make or break a portable cookout:
- Wind Protection: Griddles are vulnerable to wind. A stiff breeze can blow out your flame or suck all the heat away from the steel. The hood acts as a shield.
- The Melting Factor: You want a cheeseburger? You need to trap heat to melt that cheddar. Without a hood, you’re just waiting around while your meat overcooks.
- Cleanliness: When you're "on the go," you're in the elements. Dust, leaves, and bugs love a greasy griddle surface. The hood keeps the "nature" out of your breakfast.
Cooking Performance: The Good, The Bad, and The Greasy
The heat distribution on these smaller units is actually better than on the giant 36-inch backyard versions. Because the burners are closer to the edges, you get fewer "dead spots." You can fit about 12-16 burgers on the 22-inch surface.
👉 See also: The Spic Slur for Puerto Ricans: Why This Word Still Cuts So Deep
It gets hot. Fast.
The biggest learning curve isn't the cooking—it's the heat management. Steel holds onto energy. If you crank it to "High" and leave it there, you’ll warp the plate or burn your oil past its smoke point. Start low. Let it soak up the heat for 10 minutes.
The grease management system is actually pretty clever. It’s a rear-exit setup. You just scrape everything toward the back, and it falls into a little foil-lined cup. It beats the old side-drain models that used to leak grease down the legs of the grill and onto your shoes. Trust me, "Griddle Shoe" is a smell you never forget.
Maintenance When You’re Miles From a Sink
Cleaning a griddle while camping sounds like a nightmare, but it’s actually easier than washing pots and pans. While the surface is still hot, you squirt some water on it. The steam lifts the burnt bits. You scrape it into the grease trap, wipe it with a paper towel, and apply a microscopically thin layer of oil.
That’s it.
The danger is moisture. If you’re in a humid environment or it rains, and you didn't oil it properly, you’ll wake up to a layer of orange rust. It’s not the end of the world—you can scrub it off with a pumice stone—but it’s a pain you don't want.
Is It Better Than a Weber Q or a Camp Chef?
The Camp Chef VersaTop is the main rival here. It’s a solid piece of gear. Some people prefer it because the griddle plate is removable, allowing you to use it as a stove. Blackstone is a dedicated griddle. You can put a pot of coffee on the Blackstone surface to heat it up, but it’s inefficient.
If you want to bake or slow-roast, get a Weber Q. If you want to sear, fry, and make the best breakfast hash of your life, the blackstone griddle on the go wins every time. There’s something about that flat steel surface that just makes food taste "outdoor-sy" in the best way possible.
Common Pitfalls to Avoid
- The "Leveled Up" Illusion: Just because it has legs doesn't mean it's level. If your griddle is tilted, all your oil and eggs will run to one corner. Bring a few small wood shims or pieces of cardboard to shove under the feet.
- The Propane Freeze: On cold mornings, those 1-pound canisters can "freeze up" and lose pressure. The flame will get tiny. Keeping the canister inside your car (not while connected!) or a warm cooler until you’re ready to cook helps.
- Over-Oiling: Beginners always put too much oil down. Your griddle shouldn't look like a swimming pool. It should look like a matte finish. Too much oil leads to sticky, gummy buildup that’s a nightmare to scrape off.
Actionable Steps for Your First Trip
If you just bought a blackstone griddle on the go, don't just toss it in the truck and head out. You'll regret it.
First, season it at home. Do it three or four times. You want that steel looking black and shiny like a piano. Doing this in a controlled environment with a full 20lb tank is much easier than trying to do it at a campsite while your kids are screaming for hot dogs.
Second, assemble a "Griddle Kit." Don't rely on your kitchen spatulas; they’re too flimsy. You need heavy-duty metal scrapers, two squirt bottles (one for water, one for oil), and a roll of heavy-duty paper towels. Put it all in a dedicated plastic bin.
Third, check your connections. Before you leave, hook up your propane and spray some soapy water on the regulator. If you see bubbles, you have a leak. It’s better to find that out in your driveway than at a trailhead forty miles from the nearest hardware store.
Lastly, plan your prep. Chop your onions, season your meat, and crack your eggs into a Mason jar before you leave the house. Griddling is fast. Once the food hits the steel, you won’t have time to go looking for a knife. Prepping at home makes the "On The Go" experience actually feel like a vacation instead of a chore.
The blackstone griddle on the go is a beast. It’s a heavy, greasy, wonderful piece of engineering that makes outdoor cooking feel less like survival and more like a celebration. Just remember to lift with your legs and never, ever skimp on the bacon.
The heat is the key. Keep it consistent, keep it clean, and keep it seasoned. That's the secret to making the most of your mobile kitchen. No fancy recipes required—just heat, steel, and a little bit of patience.