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**barelfly** · January 13, 2025, 02:47 PM

I have a Blackstone 4 burner with a removable lid/hood. It sits off the backside of the edge with brackets. So, it is probably different than the one you are pointing out in your comparison. But, with sales, I got it for under $250. The only difference might be that the hood/lid is removable compared to the hood/lid that is on a hinge and is upright while cooking.

You can rig the hood to work in this manner, I just haven’t done the at home project to do this (found a YT video on how to do this for about $20??). Anyways, thought I would mention this since you aren’t crazy about the price points.

I’ll also throw this out - the BTU thing, I find my Blackstone (I don’t know if BTUs are same as the one you are looking at) but the dang thing gets ripping hot. Maybe the higher BTUs on the other two allows for more adjustment on the burners allowing for better temp control? But I don’t have a complaint on cooking on the Blackstone. Locking casters, I like the grease trap in the back, just seems to work for me but this is very personal to each cook. You can also use metal utensils and I have no issues keeping it clean and seasoned. These days, it’s seasoned so well from use, I clean with steam and a scraper, dry it off and once cool I cover it. I don’t need to add any seasoning at this point. Just what I use for cooking is perfect.

Just a few points for you for the Blackstone.

Which ever way you go - you are going to love cooking on that 36” surface! So versatile and a fun way to cook!

**tstalafuse** · January 13, 2025, 04:15 PM

FWIW, I have the Blackstone 36in w/hood and their Omnivore griddle surface that is supposed to heat quickly and also recover quickly. However, it really needs the extra BTUs of the others you listed for recovery after you slap the food down on it. For things like smash burgers, I have to cook one side of the food on one side of the griddle and then flip them over onto the other side of the griddle in order to get the sear on the other side of the burger.

**Uncle Bob** · January 13, 2025, 04:30 PM

Just another commentary on the BTU thing, there's a lot of ........let's call it creativity in rating these things. If you've ever been around hp ratings on electric motors it's along the same lines. What's more important is how the heat transfers to the cooking surface. You won't be able to test that unless you're willing to buy several and run your own testing. Or, you can go to YouTube and dig in for several hours of testing by others and see what real world is. All that said, most will get hot enough for a majority of back yard users, it's just a matter of preference. Another thing to look for if you are willing to invest the effort in the video world is how the heat distributes; is it concentrated most intensely directly over the burners and falls off quickly between. They'll all be hotter directly over, but it's the flame pattern/burner tube design that will impact the diminishment between.

**OC Sandy** · January 13, 2025, 06:06 PM

I have the Camp Chef Gridiron so that’s the only one I can speak about. First I’ll mention what I liked about it.

It is built solid as a rock.
It rolls easily.
It has an easily leveling griddle with access on the back side of the unit. It can be leveled while it’s hot which has come in handy if I see grease drifting to one side. Also with the leveling capabilities I can easily unlevel it to create an area to build up a little more grease for some flat top frying.
It gets plenty hot for things like smash burgers or other high sear applications. See photo: It reached nearly 600°F in about 15 minutes. I don’t know how much hotter it will get because I haven’t tested it.
It will also cook at lower temps in the 250°-300° range for any slower cooking items you might have
It has a very even heating surface. See picture of the toast test I did.
The grease bucket is easily accessible but out of the way of wandering pets or pests.

What I don’t like about it: I haven’t found anything yet. 😂

**lumbrjk** · January 14, 2025, 12:42 PM

So I am stuck between the Blackstone barelfly shared from TSC and this GridIron after this great review from OC Sandy. Going to look at them in person and decide.

I went on a review rabbit trail and am leaning towards the Camp Chef. Used a lot of their gear and it’s good stuff.

**Spinaker** · January 14, 2025, 01:09 PM

I would highly recommend the griddles that are coated. Even if you are diligent, the cast iron top is very hard to care for in outdoor conditions. It is easier if you are using them everyday or at least weekly. Otherwise they are a challenge.

They all have plenty of BTUs to get the job done, it is just a case of finding one that works for you in price and is easy to take care of.

**JoeSousa** · January 14, 2025, 02:45 PM

I have a Blackstone and I have seen others complain about the grease trap being in the back of the unit but I definitely prefer having it back there than up front. I would rather be pushing grease away from me vs. pulling it towards me. And it keeps a bit more of the mess at the back of the griddle vs. the front.

With the Gridiron it looks like you lose a good portion of the griddle surface to the grease drain in the front.

If you have the unit close to a wall or something and can't access the back to empty the grease pan that would be something to consider but I can easily get to the back of mine.

**Steve R.** · January 14, 2025, 02:45 PM

I picked up a version of the Blackstone ProSeries 4-burner Cooking Station in 2020 when they went on sale. It has the rear grease drain, which was a big plus in my book.

This stock pic is a little misleading, since the hinges for the hood are actually bolted into the sides of the cook top and not behind it.

**GolfGeezer** · January 14, 2025, 03:25 PM

I have the Weber Slate, so I do not have any direct input on the two you are considering. I used to have a Blackstone griddle, so I have bit of experience with how they are built. One of the issues I had with the Blackstone is that the griddle portion has a significant gap between it and the cart section with the burners, so that wind really impacts the heating performance. If wind is an issue where you live and where the griddle will be used, I would pay attention to that gap for whichever you pick.

**jfmorris** · January 14, 2025, 03:39 PM

Having cooked on a Blackstone (rear grease trap), a Cuisinart round griddle (no edges! or "infinity edge"), and my Camp Chef FTG900 (now discontinued) with a front grease trough and catch, I prefer the front grease trough, as it is easy to pull any excess grease forward and into the trough with a spatula, AND I can see how full it is getting, and empty quickly if need be. In almost every use case I have for my griddle, it is up against shrubbery, up against a wall, or somehow not convenient to go around it to see how full a rear grease cup would be and then empty it.

I will also say that BTU's probably are not a huge factor. My 900 square inch 46 inch long griddle top has 6 burners and 72,000 BTU's. I *NEVER* use it on high. I preheat on Med, then drop to Med-Low or Low to end up around 350-400 on the cooking
surface. If you get too hot, you will burn off seasoning as well.

My vote is against any type of coated surface, as you cannot use metal tools, and of the choices you list, I like the Camp Chef best, unless you just find a much much better deal on the Blackstone you want.

**Uncle Bob** · January 14, 2025, 04:30 PM

We each value what we value, the kicker is to figure out what works for you. Newbs more often don't have any practical application experience, they buy a "well known" brand that may be good at marketing and think they've bought "the best on the market". I've owned half a dozen different griddle set ups and know what I like and don't, and what matters for me. Above I mentioned my preference for heat pattern knowledge. Over the past few years as griddles have grown in popularity I've watched various channels of griddle talk and noticed a repetitive lack of understanding issue. It involves what people see when they do their first seasoning process. They get all stressed out because around the edges, and especially in the front 2-3 inches of area, it doesn't darken as much as in the mid range where the burners have direct heat. I suspect most of them lack the mechanical experience to visualize the burner flame patterns and the resultant heat transfer. Most griddles run cooler in that front region because the burner control valve and igniters are there so the holes where the gas comes out and the flames emanate from start inward those few inches. It's not really a big deal because you sometimes can benefit from having a cooler holding zone and that space can work for that. But newbs without operating experience haven't learned that value at that point in the process.

Which brings me to the criticism about the CC drain trough in the front. Now, I don't own one so I don't need to validate my purchase. I'm just applying my preferences from a few years of usage and a variety of different units. I think they made good use of what is sometimes seen as "dead space" and turned it into a useful tool. It still gets just as warm as it would if it were flat so it can be a holding zone, and the slopes build in could help with drain off of excess oil while it hangs out. In other words, especially in light of the toast test above, it has just as much functional cooking area as other brands that don't have that feature and, if its functions are seen as a value, it's an improvement worth having. But what do I know?

**GolfGeezer** · January 14, 2025, 05:12 PM

Spinaker I really like the Slate. I have the 3-burner (30”). It can get very hot, although I rarely run it super hot. As jfmorris points out, too hot and you burn off your seasoning - and just about no food needs 600*-700* even smash burgers. The pre-seasoned griddle top has not shown any rust, a big problem around here due to the sea air. The cart is well designed with a lot of storage underneath and two spacious side shelves . Only 1 folds down though. Grease management is easy, with an opening on the far left side and a very large grease pan that slides out of the way. Nifty clip on attachments like a towel holder, a condiments and tools carry tray, 2 slide out drawers for things like scrapers, spatulas, and dodads. Attached hood that Weber says NEVER to close while cooking, so I have domes for covering when that makes sense such as melting cheese on burgers.

this replaced a Pit Boss Ultimate that I did like, but the wind issues plus the cart starting to rust out soured me on it after about a year or so.

**captainlee** · January 14, 2025, 05:15 PM

How thick is the griddle top? That will relate to recovery time and btu's.

**lumbrjk** · January 15, 2025, 08:50 AM

Thanks for the great input above. I settled on the GridIron due to some features that I think differentiate it from the Blackstone. I really liked the leveling feature, grease management (I am use to other Camp Chef front drains), evident heat uniformity, mobility, lid (can use in cook for short periods), and sturdiness.

I bought and put it together with the boys in about an hour and a half. You have to assemble everything! Packed in two boxes and there was no damage except for a slight reform required for the grease cup slide.

Once assembled the fam demanded I cook dinner on it.

Looking for what meat was defrosted and ready - chicken. I went with a loaded, grilled chicken and mixed veggies.

The griddle comes pre-seasoned, but I did a little more and started cooking with a pound of bacon. The surface is like glass now.

I loved the surface area and cooking on it was fun. I am used to a much smaller griddle on a Camp Chef explorer when camping. The leveling capability once hot was super helpful as I could drain grease and config to save it.

I am happy so far.

Item	Msrp	Grease	BTU	Comments
Camp Chef Gridiron 36	499	Front	48000	Interesting grease trough, leveling of griddle looks slick, ignition is pressure, can use hood in cook
Blackstone 36 with hood	479	Rear	38000	No frills
4-Burner Deluxe Griddle With Side Shelves + Lid	499	Front	62000	4 locking casters, griddle is steel, can use metal

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