You’ve probably seen them. Those sleek, black carts with the flat steel tops, puffing out steam and the smell of bacon at every campground or stadium parking lot from Ohio to Oregon. It’s hard to miss the Blackstone portable grill. Honestly, the company basically single-handedly convinced a generation of dudes that they didn't need a traditional grate-style grill to be "real" pitmasters. They turned us all into short-order cooks.
But here is the thing.
Most people buy these things because they see a viral TikTok of someone making twenty smash burgers in ten minutes. That’s cool, sure. But if you actually use one of these for a season, you realize the reality of owning a portable griddle is way messier, heavier, and more rewarding than the marketing let’s on. It’s a cast-iron lifestyle. If you aren't ready to baby a piece of cold-rolled steel, you’re gonna have a bad time.
The Blackstone portable grill isn't just a tool; it's a commitment to seasoning.
The Cold-Rolled Truth About the Steel
Most people think "grill" and think of open flames licking the meat. That’s not what’s happening here. The Blackstone uses a solid plate of cold-rolled steel. If you’ve ever used a cast-iron skillet, you get the vibe, but this is different. Steel responds to heat faster.
I've talked to guys who swear the 17-inch model is the sweet spot. It’s small. It’s light-ish. But then you try to cook for four people and you realize you have zero "cool zones" left to move the hash browns while the eggs fry. That’s the catch-22 of portability. You want it light enough to carry to the beach, but you want enough surface area to actually feed your friends without doing five separate rounds of cooking.
Usually, the 22-inch tabletop version is what actually wins. It has two burners. This is critical. Why? Because it lets you have a screaming hot side for searing and a lower-heat side for toasted buns. If you buy a single-burner model, you are essentially trapped in one temperature zone. It's frustrating.
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Seasoning is not optional
If you take a brand new Blackstone out of the box and throw a steak on it, you’ve failed. You have to "season" it. This involves burning layers of oil into the steel until it turns pitch black and becomes naturally non-stick.
- Clean the factory goop off with soap (the only time you’ll use soap).
- Heat it until it changes color.
- Thin—and I mean paper-thin—layers of oil.
- Let it smoke off completely.
- Repeat that five times.
If you rush this, your food will taste like a literal iron pipe. I’ve seen it happen. People get impatient, the oil pools, it turns into a sticky brown mess, and suddenly they’re selling the grill on Facebook Marketplace for fifty bucks because "everything sticks." It’s not the grill’s fault. It’s a lack of patience.
Portability is a relative term
Let’s be real for a second. The term "portable" is doing a lot of heavy lifting here.
The 22-inch Blackstone with the hood weighs about 32 pounds. That doesn't sound like much until you’re lugging it 400 yards from the parking lot to the perfect picnic spot along with a 20-pound propane tank, a bag of tools, and a cooler full of meat. It’s a workout.
If you are looking for something to take on a rugged backpacking trip, this isn't it. This is "car camping" portable. It’s "back of the Ford F-150" portable.
Propane headaches and solutions
Most of these smaller units come set up for those little 1-pound green propane canisters. They’re convenient, but they’re expensive and they freeze up if you’re cooking in the cold. If you’re serious, you buy the adapter hose.
Connecting a 20-pound tank to a Blackstone portable grill changes the game. It’s cheaper. The pressure is more consistent. Plus, you won't run out of gas halfway through a pile of Philly cheesesteaks. Just remember that the regulator on these things can be finicky. If your flame looks puny, you probably tripped the safety bypass in the regulator. Turn it all off, wait a minute, and turn the gas on slowly.
What most people get wrong about cleaning
You don't wash a griddle. You "manage" it.
After you cook, while the heat is still on, you scrape the gunk into the grease trap. Squirt some water on it. The steam will lift the stubborn bits. Scrape again. Wipe it down with a light coat of oil. That’s it.
The mistake? Leaving it out in the rain.
Rust is the mortal enemy of the Blackstone. Even with a hood, moisture finds a way. If you live in a humid place like Florida or Louisiana, your grill is trying to return to the earth every single day. You need a heavy-duty cover, even if you have the hard-top lid.
I’ve seen people pull their grills out of the garage after a winter only to find a landscape of orange flakes. It’s fixable—you just need a grill stone and some elbow grease—but it sucks.
Comparing the Blackstone to the Competition
Look, Blackstone was first to the mass market, but they aren't the only ones anymore. Pit Boss makes a solid griddle. Camp Chef has the VersaTop.
So why does Blackstone stay on top?
It’s the ecosystem. You can walk into any Walmart or Ace Hardware and find specific spatulas, grease liners, and magnetic tool strips made exactly for your model. It’s like the iPhone of grills. There is an accessory for everything. Some of it is junk, but the "Press" (that heavy cast iron weight) is essential. You haven't lived until you've smashed a burger with a dedicated press.
- Blackstone: Best community, tons of accessories, very reliable burners.
- Pit Boss: Often uses ceramic coating which is easier to clean but can chip.
- Camp Chef: Generally better build quality but more expensive and fewer "fun" add-ons.
Honestly, the "H-series" burners on the Blackstone are the secret sauce. They provide much more even heat than a straight pipe burner you'd find on a cheap knock-off. Cold spots on a griddle are the worst. You want the whole surface to be a weapon.
The "Smash Burger" Obsession
We have to talk about the burgers. The Blackstone portable grill became famous because of the smash burger.
The science is simple: The Maillard reaction. When you take a ball of high-fat ground beef (80/20 is the rule, don't even try that 93% lean stuff) and crush it against 400-degree steel, you create a crust that a traditional grill simply cannot replicate.
You need a heavy metal spatula with no holes. You press down until the patty is paper thin. The edges get lacy and crispy. That is the "Blackstone flavor." You can't get that on a Weber. You just can't.
But it's not just burgers.
Breakfast is where this thing actually pays for itself. Being able to cook a pound of bacon, a dozen eggs, and a pile of pancakes at the same time without stepping inside your kitchen is a luxury. No pans to wash. No grease splattering on your stove. Just you, the outdoors, and a giant pile of carbs.
Common Failures and How to Fix Them
Sometimes these things act up. It’s usually not a hardware failure; it’s a physics problem.
If your griddle plate is warping, you’re probably blasting it on "High" when it's empty. Don't do that. Let it heat up gradually. These plates are thick, but thermal shock is real.
If the igniter stops clicking, check the battery. Yes, there is a battery. It’s usually hidden behind the ignite button—just unscrew the cap. Most people don't realize it's there until a year later when the grill won't start.
If you get "flaky" black stuff in your food, your seasoning is peeling. This usually happens if you used too much oil when seasoning, and it didn't bond to the metal. Scrape it off, get down to the silver, and start over. It’s a rite of passage.
Is the portable version actually enough?
For a lot of people, the portable 22-inch model is actually better than the giant 36-inch four-burner version.
The big ones stay in one spot. They’re a pain to move. They consume a massive amount of propane. The portable version sits on a folding stand or a tailgate. You can take it to the lake. You can bring it to a buddy’s house. You can store it in the shed for the winter so it doesn't rust.
Unless you are regularly cooking for groups of ten or more, the "portable" size is the sweet spot of utility and cost.
The Actionable Roadmap for New Owners
If you just bought one or are staring at the box, here is the real-world sequence of events you should follow to not regret your purchase.
First, go to the store and buy a specific "Griddle Kit." You need two long spatulas, a scraper, and two squirt bottles (one for water, one for oil). Don't try to use your kitchen flippers; they are too short and you will burn your knuckles.
Second, buy a bulk bag of lemons. After your first few cooks, if the plate feels "gummy," rubbing a halved lemon over the warm surface helps break down the weird fats and keeps the surface slick.
Third, get a thermal temp gun. It’s a cheap infrared tool. Point it at the steel. You want to know exactly where your 400-degree zone ends and your 300-degree zone begins. Guessing leads to burnt pancakes.
Finally, don't overthink it. It’s a piece of steel and some fire. It’s meant to be used, abused, and covered in grease. The more you use it, the better it gets. The seasoning builds up over time, the metal darkens, and eventually, it becomes a heirloom piece of equipment.
The Blackstone portable grill isn't about perfection; it’s about the fact that everything tastes better when it's cooked on a sidewalk at 8:00 AM.
Stop reading about it and go prep some onions. You’re gonna want a lot of onions.
Next Steps for Success:
- Verify your model's regulator: If buying the 22-inch, ensure it includes the updated rear-grease management system, which prevents oil from running down the legs.
- Invest in a "Hard Cover": Soft covers trap moisture against the steel. A hard metal lid combined with a soft cover is the only way to truly prevent rust in humid climates.
- Select the right oil: Use Avocado oil or Blackstone's proprietary seasoning paste for the initial burn-in. Avoid Olive oil for seasoning as it has a low smoke point and will turn bitter.