Best Outdoor Griddles for Every Patio

The best outdoor griddles for most patios are a 28- to 36-inch propane model with a thick steel cooking plate, two or more independently controlled burners, and a removable grease cup; smaller balconies and occasional cooks should choose a 22-inch tabletop griddle instead.

The right choice depends less on brand than on five practical questions: how much food you cook at once, whether you need separate heat zones, where grease will drain, which fuel your patio allows, and how well the griddle can be protected from rain and humidity.

Our top picks

Top pickBlackstone® 1883 Original 28" Omnivore Griddle with

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Also greatRoyal Gourmet PD4001 4 Burner Propane Gas

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Also greatBlackstone® 2450AZ 28" Omnivore Griddle with Hood

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Also greatBlackstone® 1517 Original 28" Omnivore Griddle

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Best outdoor griddles by patio situation

Best overall format: a 36-inch propane griddle

A four-burner 36-inch model is the most flexible choice for a freestanding patio. Its large surface can cook roughly 16 to 20 burgers, 30 or more breakfast sausages, or a mixed meal without forcing ingredients into one crowded temperature zone. Blackstone’s 36-inch griddles, the Camp Chef GridIron 36, and the Traeger Flatrock 3 Burner Griddle represent this category, although their construction, wind protection, controls, and accessory packages differ.

The main advantage is not simply surface area. Four burners let you create a hot searing zone, a medium cooking zone, and a low-temperature holding area. That is useful when pancakes need gentler heat than bacon, or when cooked food must remain warm while the final batch finishes.

Choose this size only if you have a stable location for it. A typical cart-style 36-inch griddle is approximately 60 inches wide with side shelves extended and can weigh 100 to 150 pounds. Measure through gates and around corners, not just the final patio position.

Best for small patios: a 22-inch tabletop griddle

A 22-inch griddle provides a practical compromise between portability and capacity. Models such as the Blackstone 22-inch tabletop griddle commonly offer two independently controlled burners and approximately 339 square inches of cooking space. That is enough for breakfast for two to four people, but it becomes restrictive when cooking multiple courses.

Tabletop units are also easier to shelter, which matters because weather protection is part of ownership. A griddle that can be carried into a dry storage cabinet or garage is less exposed to condensation than a large cart left outside under a thin cover. Place it on a heat-resistant, level surface with clearance from siding, railings, and overhead structures.

Before buying, check the fuel connection. Some tabletop models use a 1-pound propane cylinder, while others connect to a 20-pound tank through a hose. A 1-pound cylinder is convenient but expensive for frequent use and creates more waste.

Head-to-head: propane, natural gas, and electric

Propane

Propane is the most versatile fuel for a freestanding patio. It heats quickly, works during power outages, and allows the griddle to be moved. A 20-pound cylinder is widely available, but keep a spare if the griddle is used for large gatherings.

The drawbacks are fuel storage and declining pressure in very cold weather. Propane also requires careful leak checks whenever the regulator, hose, or cylinder is changed.

Natural gas

Natural gas suits a permanent outdoor kitchen where a properly installed gas line already exists. It avoids cylinder refills and can reduce interruptions during long cooking sessions. However, a natural-gas griddle is not portable, and a conversion should never be improvised; the appliance must be designed or approved for that fuel and installed according to local requirements.

Electric

Electric griddles make sense on an enclosed or weather-protected patio with a suitable outdoor-rated outlet. They avoid open flames and propane storage, but many countertop units have less surface area and slower recovery after cold food is added. They also cannot be treated as rainproof simply because they are marketed for outdoor use. Follow the appliance’s location and outlet instructions precisely.

Cooking-surface size and heat zones matter more than peak BTU

Manufacturers often emphasize total BTU output, but usable heat distribution is a better buying criterion. A large plate with poorly balanced burners can produce a hot strip and cool corners. Look for independently controlled burners, burner spacing that covers the plate evenly, and wind shields around the flame area.

As a sizing rule, allow about 90 to 120 square inches of active cooking surface per person when preparing a complete meal. For six people, 600 to 720 square inches gives useful working room. This does not mean every square inch must hold food: some space is needed for moving ingredients from high heat to a cooler area.

A 36-inch plate is particularly helpful for staged cooking. For example, use the left two burners at medium-high heat for onions and burgers, the third burner at medium heat for eggs, and the right side on low for cooked food. On a two-burner 22-inch model, that same meal may require several batches.

Grease management: the feature that determines cleanup

Grease channels should lead consistently toward a removable cup or tray. A front-mounted cup is often easier to inspect and empty, while a rear channel may keep the front edge cleaner but can be awkward against a wall. Confirm whether the cup is large enough for your cooking habits and whether it can be removed without lifting the griddle.

For a typical six-person breakfast, a rough grease calculation illustrates the difference between designs. Suppose bacon releases 150 milliliters of fat and cooking oil adds another 30 milliliters. A 200-milliliter cup leaves almost no margin, especially if it contains water or debris. A 450- to 700-milliliter cup provides more practical headroom, but it still needs emptying before storage.

Avoid pushing food scraps into the drain while the griddle is cold. Hardened grease can block the channel. Scrape while the surface is warm but not dangerously hot, then wipe the plate and empty the cup after every substantial cook.

Materials and weather resistance

Most outdoor griddle plates are rolled carbon steel. It heats efficiently and can develop a durable seasoning layer, but it is not naturally rustproof. The first components likely to show wear are the cooking plate’s exposed edges, the grease channel, fasteners, and painted areas where a cover traps moisture.

Stainless steel construction resists surface corrosion better and is easier to wipe clean, but stainless does not guarantee a stainless cooking plate. Check the material of the actual griddle surface, not only the hood or control panel. Powder-coated steel offers good protection when intact; scratches and chipped edges should be cleaned, dried, and touched up with an appropriate high-temperature product.

A cover helps with sun, dust, and light rain, but it does not make a griddle waterproof. Let the unit cool and dry before covering it. Avoid placing it directly against a damp wall, and remove the cover occasionally to release trapped condensation.

Ownership realities: seasoning, storage, and common mistakes

• Season new carbon steel gradually. Apply a very thin layer of high-smoke-point cooking oil, heat it until it bonds and darkens, and repeat several times. Thick oil layers become sticky rather than protective.
• Dry after cleaning. Water left around the grease channel or under the plate is a common source of rust.
• Do not use harsh detergent routinely on a seasoned plate. Use a scraper, a small amount of water when appropriate, and a light oil film after drying. Follow the manufacturer’s cleaning instructions if the surface has a special coating.
• Do not overload the plate. A crowded surface drops in temperature and makes grease harder to manage.
• Inspect the fuel system. Check hoses for cracking, keep the cylinder upright, and use leak-detection solution after reconnecting components.
• Store accessories separately. Grease cups, spatulas, and covers should be clean and dry before storage; otherwise they attract insects and retain moisture.

How to make the final choice

Choose a 22-inch tabletop griddle if storage and footprint matter more than batch size. Choose a 28-inch cart model for two to four regular diners who want a dedicated patio appliance without sacrificing the entire cooking area. Choose a 36-inch four-burner model if you cook several times a week, entertain, or want separate heat zones. For a finished outdoor kitchen, prioritize approved natural-gas or built-in equipment, professional installation, and a counter cutout that matches the exact appliance specifications.

Whichever format you select, prioritize a rigid cooking plate, accessible grease cup, independently controlled burners, replaceable or serviceable parts, and a genuinely useful cover. Those details affect every cook long after the initial BTU figure and advertised surface size have stopped being memorable.