You’ve seen them. Those sleek, flat-top griddles taking over every campsite, tailgate, and "van-life" TikTok feed. It’s the Blackstone grill 17 inch, the baby of the family, and honestly, it’s arguably the most polarizing piece of cooking gear on the market right now. Some people swear it’s a life-changer for solo travelers, while others think it’s just a heavy paperweight that’s too small to be useful.
Let’s get real.
If you’re looking for a backyard beast to feed twenty people, this isn't it. Move on. But if you’re trying to figure out if this specific 17-inch tabletop model fits into your trunk and actually cooks a decent steak, we need to talk about the nuances. It isn't just a "small grill." It’s a specific tool for a specific type of person.
The cold hard facts about the Blackstone grill 17 inch
First off, let’s talk specs because numbers don’t lie, even if marketing copy does. This thing gives you 267 square inches of cooking space.
Is that a lot? Not really.
It’s about nine hamburgers. Or maybe a dozen hot dogs if you’re strategic about placement. It runs on a single H-shaped burner that pumps out 12,500 BTUs. In layman’s terms: it gets hot fast. Since it's made of rolled carbon steel—not cast iron, which is a common misconception—it responds to temperature changes pretty quickly. You aren't waiting twenty minutes for it to preheat like you might with a massive 36-inch four-burner unit.
The weight is the kicker. It’s about 25 to 30 pounds depending on whether you have the version with the integrated hood or just the flat plate. That’s "portable" in the sense that a boulder is portable; you can move it, but you aren’t going to want to carry it a mile to a picnic spot. It belongs on a sturdy folding table or a tailgate.
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Why the "Tabletop" label is kinda misleading
Blackstone calls this a tabletop griddle. But here’s the thing: you can’t just throw this on a plastic Lifetime table and call it a day. The bottom gets hot. The grease management system—which is located at the rear on newer models—can get messy if you aren't perfectly level.
I’ve seen people melt plastic tablecloths because they didn't realize how much radiant heat comes off the base.
The Blackstone grill 17 inch is designed to be compact, but it still demands respect. You need a heat-resistant surface. Many seasoned campers actually buy the custom Blackstone stand or use a metal prep table. If you're trying to save space, this matters. You have to account for the footprint of the grill plus the propane tank. Most people use the little 1lb green Coleman canisters, but if you're cooking for more than two days, you’ll want the adapter hose for a 20lb tank. Carrying a 20lb tank sort of negates the "compact" vibe, doesn't it?
The seasoning ritual: Don't skip it
If you take this thing out of the box and throw a ribeye on it immediately, you’re going to have a bad time.
Carbon steel is porous. It’s basically a sponge for fats. You need to "season" it, which is just a fancy way of saying you’re baking layers of polymerized oil onto the metal to create a non-stick surface.
- Clean off the factory shipping oil with soap and water (the ONLY time you use soap).
- Heat it until the metal turns blueish-gray.
- Apply a thin—and I mean paper-thin—layer of seasoning wax or flaxseed oil.
- Let it smoke off completely.
- Repeat 3 to 5 times.
If your griddle looks like a shiny black mirror when you're done, you did it right. If it’s brown and sticky? You used too much oil. Scrape it off and start over.
The heat distribution struggle
One thing no one tells you in the glossy brochures is that a single burner has limits. Because there is only one H-burner in the Blackstone grill 17 inch, you don't really have "zones."
On a larger griddle, you can have one side screaming hot for searing and the other side on low for keeping pancakes warm. On the 17-inch? Everything is pretty much the same temperature. You can cheat this a little by pushing food to the very edges, where it's slightly cooler, but it’s a workaround, not a feature.
This makes timing your food critical. You can't cook bacon, eggs, and hashbrowns all at once for four people. You have to do the bacon first, set it aside in a foil pack, then hit the potatoes, then finish with the eggs. It's a dance. Some people love that process. Others just want to eat.
Real world use: Tailgating vs. Overlanding
Let's look at who actually wins with this grill.
If you are a tailgater at a stadium, the Blackstone grill 17 inch is a godsend. It fits in the back of a Ford F-150 with plenty of room left for the cooler. It handles onions and peppers for brats like a champ. The smell alone will make your neighbors jealous.
Overlanders and car campers also love it because it’s wind-resistant compared to a standard Coleman stove. The cooktop acts as a shield for the flame. However, if you're a backpacker? Forget it. It's way too heavy.
One surprising use case? Apartment dwellers with tiny balconies. If your HOA allows propane, this is often the only "real" grill you can fit. It’s a lot more versatile than a George Foreman, that’s for sure. You get that authentic crust on a smashburger that an electric grill just can’t replicate.
Common points of failure
Nothing is perfect. The most common complaint with the 17-inch model is the igniter. It’s a simple piezo igniter, and they tend to get finicky if they get damp or if grease spatters on the electrode. Keep a long-reach BIC lighter in your kit. You’ll thank me later.
Then there’s the rust.
If you live in a humid place—looking at you, Florida and Louisiana—and you leave this thing outside without a heavy-duty cover, it will rust overnight. Literally. Carbon steel is temperamental. You have to treat it like a cast-iron skillet. Wipe it down with a light coat of oil after every single use while it’s still warm.
Is it better than the 22-inch model?
This is the big debate. The 22-inch Blackstone has two burners. That gives you the "dual-zone" cooking I mentioned earlier.
So why get the 17?
Weight and fuel. The 17-inch is significantly easier to lug around solo. It also sips propane. If you're just cooking for yourself or a partner, the 22-inch is often overkill. It’s like driving a dually truck to buy a loaf of bread. But, if you find yourself constantly frustrated because your eggs are touching your hashbrowns, you’ll regret not getting the 22.
What most people get wrong about Blackstone accessories
You don't need the $50 "official" kit. You really don't.
What you actually need for a Blackstone grill 17 inch are three things:
- A heavy-duty metal spatula (the flexible fish spatulas are too weak for smashburgers).
- A bench scraper for cleaning.
- A squeeze bottle for water and one for oil.
That’s it. Don't fall for the "breakfast kits" or the specialized egg rings unless you really want them. The beauty of the griddle is its simplicity.
Addressing the "Smashburger" obsession
Let’s be honest: 80% of people buy this for smashburgers. And yes, it excels at them. The 17-inch plate is thick enough to hold heat even when you press a cold ball of 80/20 beef onto it.
The trick is the "crust." On a traditional grill, the juices drip through the grates. On the Blackstone, the meat sears in its own fat. This creates the Maillard reaction—that crispy, brown, salty edge that makes a burger elite.
Expert tip: Don't use lean meat. You need at least 20% fat. Without the fat, you aren't griddling; you're just burning dry meat. Also, wait until the griddle is screaming hot—wisps of blue smoke hot—before you drop the meat.
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Maintenance is the hidden cost
The cost of the Blackstone grill 17 inch is usually around $100 to $130, which is a steal. But you have to factor in the "time cost" of maintenance.
You can't just turn it off and walk away.
You have to scrape it while it’s hot. You have to squirt it with water to steam off the stuck bits. You have to wipe it dry and re-oil it. If you’re the type of person who leaves your dishes in the sink for three days, you are going to hate owning a Blackstone. It will become a rusty orange mess in a week.
However, if you enjoy the ritual of "tending the hearth," it’s actually quite therapeutic. There’s a satisfaction in seeing that black steel shine after a heavy cook.
Actionable Next Steps for New Owners
If you just picked one up or are about to hit "buy," here is exactly how to ensure it doesn't end up in a garage sale next year:
- Check the Regulator: Sometimes the small propane regulators are faulty out of the box. If your flame looks weak and orange, it’s likely a regulator issue, not a burner issue.
- Leveling is Key: Carry a few small wood shims or even some folded cardboard. If your table is tilted, all your grease will pool in the front corner instead of the drain, and you’ll end up with a fire hazard or a soggy mess.
- The "Water Drop" Test: Before you start cooking, flick a few drops of water onto the surface. If they dance and skitter (the Leidenfrost effect), you’re at about 350°F to 400°F. If they just sizzle and evaporate, it's not hot enough for a sear.
- Storage: If you're storing it for the winter, give it an extra-thick coat of oil—almost like a layer of grease—and wrap the griddle top in plastic wrap before putting the cover on. This blocks the oxygen and prevents the inevitable rust.
The Blackstone grill 17 inch isn't a magic wand for cooking. It’s a tool. It’s messy, it’s heavy, and it requires a bit of a learning curve. But for a quick Saturday morning breakfast or a campsite dinner for two, it provides a flavor profile that you simply cannot get from a camping stove or a standard gas grill. Just remember: it’s only as good as the seasoning you put into it.