You’ve seen the massive 36-inch rigs at the hardware store. They look like aircraft carriers. But honestly? Most people who buy those end up regretting the footprint. That’s where the 22 inch Blackstone griddle comes in, and frankly, it’s the sweet spot for about 90% of backyard cooks. It's portable. It's powerful. It doesn't eat up your entire patio.
If you’re hunting for a flat top, you’re probably choosing between "big enough to feed an army" and "small enough to actually use on a Tuesday night." The 22-inch model occupies this weird, perfect middle ground. It’s got two burners—which is the absolute dealbreaker feature—giving you actual zone control that the smaller 17-inch single-burner models just can't touch. You can toast buns on one side while searing smashburgers on the other. It sounds simple, but that thermal management is the difference between a soggy mess and a professional-grade meal.
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Most "experts" will tell you to go big or go home. They’re wrong. Unless you’re hosting 15 people every Saturday, the 36-inch is a gas-hogging nightmare to clean. The 22-inch is manageable. It's intimate. It's basically a cast-iron skillet on steroids that you can throw in the back of a Ford F-150 without needing a crane.
What Most People Get Wrong About the 22 Inch Blackstone Griddle
Size is deceptive. When you hear "22 inches," it sounds small, right? Wrong. You’ve got roughly 361 square inches of cooking space. To put that into real-world terms: you can fit 12 decent-sized burgers on here at once. Or a full pound of bacon and four eggs simultaneously.
People assume that because it’s "portable," it lacks the heat output of the bigger units. Blackstone uses H-style burners for this model. These aren't wimpy camping stove rings. They pump out 24,000 BTUs. That is a massive amount of energy for a surface this size. If you aren't careful, you will warp the plate or vaporize your oil in seconds. It gets hot. Fast.
There's also this weird myth that you have to use those tiny 1lb propane green bottles. You can, sure. But if you’re using this as your primary backyard cooker, just get the adapter hose. Hook it up to a standard 20lb tank. It’ll last you months. Using those little bottles for a long cook is a recipe for running out of gas right when your steak needs a crust. Nobody wants that.
The Two-Burner Advantage
I can't stress this enough: do not buy a single-burner griddle. The 22 inch Blackstone griddle is the smallest size that offers two independent heat zones. This is the "secret sauce" of griddling.
Imagine you're doing hibachi. You want your steak screaming hot in the center-left. But your veggies? They need a gentler heat so they don't turn into charcoal while the meat finishes. With two H-burners, you can literally turn the right side off entirely and use it as a warming zone. The thick cold-rolled steel plate retains heat so well that the "off" side stays at a perfect serving temperature just through conduction.
The Hard Truth About the Build Quality
Let’s be real for a second. Blackstone isn't making heirloom-quality surgical steel equipment meant to last 100 years. They are making affordable, functional outdoor gear. The base is often powder-coated steel. It will rust if you leave it in the rain. The ignition clicker might get finicky after a salty winter.
But the cooktop? That’s where the money is. It’s heavy. It’s dense. It’s a beast.
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One thing that drives me crazy is when people complain about the "flimsy" legs on the portable stands. Look, if you want a rock-solid kitchen island, build one. The portable stand is designed to fold. It’s going to have a little bit of wiggle. If that bothers you, buy the "On-the-Go" version with the heavy-duty cart or just set the tabletop unit on a sturdy wooden bench.
Seasoning is Not Optional
If you take a brand new 22 inch Blackstone griddle out of the box and throw a pound of bacon on it, you’re going to have a bad time. The factory coating is a protective oil to stop rust during shipping. You have to scrub that off with soap and water—the only time soap should ever touch this thing—and then season it.
The process is simple but tedious:
- Heat it until it changes color.
- Apply a very thin layer of seasoning oil (Blackstone’s brand is fine, but flaxseed or grapeseed oil works better).
- Wait for it to stop smoking.
- Repeat 4 or 5 times.
You want that surface looking like a black mirror. If it looks brown, you aren't done. If it’s sticky, you used too much oil. It should be smooth. Like glass.
Comparison: Tabletop vs. Hooded vs. Adventure Ready
Blackstone likes to confuse people by releasing ten different versions of the same size. Generally, you’ll find the "Tabletop" version, which is just the burner base and the plate. Then there’s the "Adventure Ready" (usually at Walmart), which often includes a stand and a hood.
The hood is worth the extra $30. Period.
Without a hood, you’re fighting the wind. Wind is the enemy of propane. It blows out the flame and steals your heat. A hood also allows you to "oven" your food—essential for melting cheese on a thick burger or steaming broccoli. If you buy the version without the hood, you’ll end up buying one of those stainless steel basting covers anyway. Just get the integrated hood. It keeps the dust and bird droppings off the seasoning when you aren't using it.
Why This Griddle is the Ultimate Camping Weapon
Most camping stoves are trash for anything other than boiling water. The 22 inch Blackstone griddle changes the entire vibe of a trip. You become the hero of the campsite because you can make "Oreo pancakes" for the kids and "Philly cheesesteaks" for the adults without breaking a sweat.
It fits in the trunk of a Honda Civic. It really does. You might have to take the plate off and store it separately to save your back—the plate alone is the heaviest part—but it's doable.
The downside? It's heavy. About 32 to 38 pounds depending on the specific trim. If you're backpacking, obviously no. If you're car camping or tailgating at a stadium? It’s the undisputed king. Just make sure you level it. If the griddle isn't level, all your oil and egg whites will run into the grease trap before they even cook. Most people carry a couple of small wood shims or even just some flat rocks to stick under the feet.
Real World Fuel Consumption
People ask how long a tank lasts. On a 22-inch model, if you’re running both burners on medium-high (which is plenty hot), you’re looking at roughly 1.5 to 2 hours of cook time per 1lb bottle. That’s maybe 3 big meals.
On a 20lb tank? You could probably cook every day for a month.
I’ve found that the heat distribution is actually better on the 22-inch than the 36-inch because the H-burners cover a larger percentage of the surface area. There are fewer "dead spots." On the big 4-burner units, the corners are notoriously cold. On the 22, the corners stay hot enough to actually cook food, which maximizes your usable space.
Cleaning: It's Easier Than Your Wife's Cast Iron
Don't overthink cleaning. You don't need fancy sprays.
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- While the surface is still warm (not screaming hot), scrape the gunk into the rear grease trap.
- Squirt some plain water on it. The steam will lift the burnt-on bits.
- Scrape again.
- Wipe with a paper towel.
- Apply a tiny, tiny drop of oil and wipe it all over to prevent rust.
That’s it. Two minutes. If you’re spending 20 minutes cleaning your griddle, you’re doing it wrong or you’re a perfectionist who hates fun. The beauty of the 22 inch Blackstone griddle is that it’s rugged. It’s meant to be used and abused.
The Grease Trap Design
Blackstone updated their design a few years ago to the "Rear Grease Management System." It’s a hole in the back of the plate that leads to a little cup. It's infinitely better than the old front-drain versions that would leak grease down the legs and ruin your deck.
Tip: Buy the foil liners for the grease cup. They cost pennies. When the cup is full of bacon fat, you just lift the liner out and toss it. Cleaning a grease-caked metal cup is a special kind of hell that you should avoid at all costs.
Troubleshooting Common Issues
Sometimes the burners will burn yellow instead of blue. That usually means a spider crawled into the venturi tubes (the pipes where gas and air mix). It happens. Just blow it out with some compressed air.
If your igniter stops clicking, check the AAA battery behind the button. Yes, there is a battery there. Most people don't realize it until three years later when it dies.
If the surface starts flaking, don't panic. You didn't ruin the metal. You just let the seasoning get too thick or you used the wrong oil. Get a wire brush, scrape it down to the gray metal, and start the seasoning process over. It’s a hunk of steel; you can’t "break" it unless you drop it off a building.
Moving Beyond the Basics
Once you master the temperature, you’ll realize this isn't just for breakfast. I’ve seen people do:
- Street tacos (charring the tortillas directly on the steel).
- Smashed cinnamon rolls (press them flat with a weight).
- Seared scallops.
- Fried rice that actually tastes like a restaurant because you can get the "wok hei" (breath of the wok) from the high heat.
The 22 inch Blackstone griddle is essentially a heavy-duty thermal battery. Once it's saturated with heat, it doesn't care if you put a cold steak on it. It won't drop temperature. That's the secret to the crust.
Actionable Next Steps
If you’re ready to pull the trigger, don't just buy the first one you see.
- Check the SKU: Look for the "G-Series" or the newer "Omnivore" plates. They are designed to heat up faster and use less gas.
- Pick your location: Measure your outdoor table. The footprint of the 22-inch is roughly 22" wide by 18" deep. Make sure your surface can handle the heat; don't put it on a plastic folding table without a heat mat.
- Buy the Essentials: You need two long spatulas (one for flipping, one for scraping), a sturdy scraper, and a squirt bottle for water. Everything else is fluff.
- The 20lb Tank Adapter: Buy this immediately. The 1lb bottles are expensive and wasteful for home use.
Get the unit, season it three times more than you think you need to, and start with something high-fat like bacon or 80/20 ground chuck. The more you cook, the better the surface gets. Before long, that silver plate will be a deep, soulful black, and nothing will ever stick to it again.