You’re standing in the middle of the seasonal aisle at a big-box store, staring at it. The Blackstone combo grill and griddle looks like a beast. On one side, you have the classic charcoal or gas grill grates that give you those iconic sear marks. On the other side, the flat-top steel plate that has basically taken over the internet over the last few years. It’s tempting. You start thinking about Smashburgers and ribeyes happening simultaneously. But then reality hits. Is this a "jack of all trades, master of none" situation?
Honestly, the outdoor cooking world is currently split into two camps: the purists who want smoke and fire, and the new-age griddle fans who want to cook an entire pound of bacon in four minutes. This hybrid machine tries to bridge that gap. It’s a heavy-duty solution for people who can't decide if they want a diner-style breakfast or a traditional backyard barbecue.
What the Blackstone Combo Grill and Griddle Really Is
Let's get the specs straight because there are actually a few different versions floating around. Most people are looking at the 17" or 22" portable combos or the massive 28" or 36" permanent fixtures for the patio. The most popular consumer model usually features a two-burner griddle surface on the left and a dedicated grill box on the right.
It’s heavy. If you’re planning on moving this thing every weekend, buy a gym membership. The cold-rolled steel plate on the griddle side alone weighs a ton. But that weight is exactly what you want. Thin metal warps. Thick steel holds heat. That heat retention is the secret sauce for why your pancakes at home usually suck compared to the ones at a greasy spoon diner.
The grill side varies. Some models use propane burners with a traditional grate, while others—like the Griddle & Charcoal Grill Combo—actually let you burn briquettes or lump charcoal right next to your propane-powered flat top. It sounds like a dream, right? Gas convenience for the veggies and eggs, real wood fire for the burgers.
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The Seasoning Myth and the Reality of Steel
People freak out about seasoning the griddle. They treat it like some ancient, sacred ritual. It’s not. It’s just polymerized oil. You heat the metal, rub on a thin layer of oil (flaxseed or Blackstone’s own seasoning paste works well), let it smoke off, and repeat.
If you skip this, your Blackstone combo grill and griddle will rust. Period. If you live in a humid place like Florida or Houston, you’re fighting a constant war against oxidation. The grill side is usually porcelain-coated or cast iron, which is a bit more forgiving, but that flat top? It needs love. You’ve got to scrape it down while it’s hot, hit it with a little water to steam off the gunk, and apply a thin coat of oil before you put the cover on. It takes five minutes. If you’re too lazy for that, just buy a cheap propane grill and call it a day.
Why Hybrid Cooking is a Game Changer
Think about a standard Saturday. You’ve got people over. Half the crowd wants hot dogs and the other half wants those ultra-thin, crispy-edged Smashburgers. Normally, you’re running between a kitchen stove and the backyard.
With the combo, you’re basically running a short-order kitchen outside. You can sear the steaks on the grill side to get that charred, smoky flavor from the drippings hitting the deflector plates, then slide them over to the griddle side to sauté mushrooms and onions in butter. The flavor profile is totally different.
The griddle side acts as a giant heat sink. It’s perfect for "hibachi night," which has become a massive trend on TikTok and Instagram. You’ve probably seen the videos. Someone is tossing shrimp and fried rice around like a pro. You can actually do that here. The grill side, meanwhile, handles the heavy lifting of rendered fats that would otherwise puddle up and make a mess on a flat top.
Temperature Control: The Learning Curve
Here is where it gets tricky. Gas grills are notorious for hot spots. Griddles have them too. Because the burners on a Blackstone combo grill and griddle are positioned directly under the plate, the areas right above the tubes get much hotter than the corners.
You have to learn your "zones."
- The far right of the grill is usually your cool zone.
- The center of the griddle is the "sear zone."
- The edges are for toasted buns or keeping cooked food warm.
I’ve seen people burn the absolute life out of a stack of pancakes because they treated "Medium" like "Low." These burners put out a lot of BTUs. Start lower than you think you need to. You can always turn it up, but you can't un-burn a tortilla.
The Maintenance Burden No One Mentions
If you read the marketing, it sounds like a breeze. "Easy clean up!" Well, sort of.
The grill side is a standard mess. You have grease trays that need to be emptied, and grates that need scrubbing. The griddle side requires a specific workflow. You need a sturdy bench scraper. You need squeeze bottles for water and oil. If you don't buy a high-quality cover, the morning dew will turn your pristine black surface into an orange, rusty mess by Tuesday.
Also, consider the fuel. If you’re running both sides at once, you’re burning through propane significantly faster than a single-surface unit. It’s a thirsty machine. Keep a backup tank. Nothing kills a party faster than a half-cooked chicken breast and an empty propane tank.
Does it actually replace a standalone grill?
Maybe. If you’re a die-hard Weber fan who lives for indirect smoking and slow-roasting whole chickens, this combo might frustrate you. The grill boxes on these hybrids are often smaller than a dedicated standalone gas grill. You aren't going to fit four racks of ribs on the grill side of most combo units.
However, if you're the type who mostly does burgers, dogs, steaks, and kebabs, the combo is a massive upgrade. It expands your menu. You start thinking about things you’d never cook outside, like Philly Cheesesteaks or even fried eggs and hash browns for a "Brunch and Brews" vibe.
Dealing with the Wind and Elements
One of the biggest complaints about Blackstone units in general is the "wind gap." There is a space between the burners and the cooking surface where the wind can whip through and blow out your flame or significantly drop your cooking temp.
A lot of enthusiasts buy aftermarket "wind guards." These are just pieces of metal that magnetically attach to the sides to block the breeze. If you live in a windy area, you basically have to buy these. It’s a design flaw that Blackstone hasn't fully addressed in the stock models, but it's a cheap fix.
Real World Usage: The "Smashburger" Test
The real reason everyone wants a Blackstone combo grill and griddle is the Smashburger. You can't do a proper Smashburger on a regular grill. The meat just falls through the grates or all the juice escapes.
On the griddle side, you take a ball of high-fat ground beef (80/20 is the gold standard), place it on the screaming hot steel, and smash it flat with a heavy press. The Maillard reaction creates a crust that is scientifically impossible to achieve on a wire grate. Then, you use the grill side to char some jalapeños or pineapple rings to top the burger.
That contrast is why people love this machine. It’s about textures. You get the crunch from the griddle and the char from the grill.
What to look for when buying
Don't just buy the first one you see. Look at the ignition system. The newer "Pro" series models have much more reliable igniters than the base models found at some discount retailers. Look at the grease management system. Blackstone moved the grease trap to the rear on most newer models, which is a huge improvement over the old front-drain style that used to leak down the legs.
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Also, check the wheels. This thing is heavy. If the wheels look like they belong on a grocery cart, you're going to have a hard time moving it across a deck or grass. Look for the oversized, locking casters.
Actionable Steps for Your First Cook
If you just bought a Blackstone combo grill and griddle, or you’re about to pull the trigger, follow this checklist to avoid the "first meal fail."
- The Dish Soap Wash: This is the ONLY time you use soap on the griddle. When it’s brand new, wash it to get the factory shipping oil off. After this, soap is the enemy.
- The Onion Trick: After you’ve done 3-4 rounds of oil seasoning, grill a whole bunch of sliced onions with a little oil. Let them char and move them all over the surface. The oils and sulfur in the onions help create a non-stick base. Throw the onions away afterward; they're just for the "break-in."
- Invest in a Infrared Thermometer: Don't guess the temperature. A $20 laser thermometer will tell you exactly when the steel is 450 degrees.
- The Water Test: Squirt a little water on the griddle. If it dances and beads up, you're ready to sear. If it just sits there and bubbles, it’s too cold.
- Scrape while hot: Do not wait until the next day to clean it. Scrape the bits into the grease trap while the metal is still warm. It takes 30 seconds now, but it’ll take 30 minutes of scrubbing if you let that grease solidify overnight.
The Blackstone combo grill and griddle isn't a magical device that makes you a Michelin-star chef overnight. It’s a tool. It requires a bit more "babysitting" than a standard gas grill, but the versatility it offers for backyard hosting is unmatched. You trade a little bit of maintenance time for the ability to cook literally anything from bacon and eggs to a seared ribeye without ever stepping foot in your kitchen. Just make sure you have enough room in the garage for it, and maybe buy a second propane tank. You're going to need it.