You’ve seen them everywhere. Those massive, black-powder-coated steel beasts sitting on every other patio in the suburbs. The Blackstone griddle with side burner has become a sort of status symbol for the guy who takes Saturday morning pancakes way too seriously. But here’s the thing. Most people buy these things because they look cool in the showroom, then they get them home and realize they have no idea how to actually manage a dual-zone thermal environment.
It’s a different beast than a Weber. You aren't dealing with a grate and a flame. You’re dealing with a massive thermal mass that takes forever to heat up and even longer to cool down.
Honestly? Most people don't even use the side burner for the first six months. It just sits there, gathering pollen and rust, while they flip burgers on the main deck. That’s a waste. If you’re going to drop the cash on a premium 28-inch or 36-inch unit with that integrated burner, you need to understand that the side burner isn't just an "extra." It is the difference between a good cook and a professional-grade outdoor kitchen experience.
Why the Blackstone Griddle With Side Burner Actually Matters
The primary complaint about standard flat tops is the "one-pot" problem. You can cook the bacon. You can cook the eggs. You can even toast the buns. But the second you need to boil a pot of corn on the cob or simmer a delicate reduction for a smash burger sauce, you’re stuck. You end up running back and forth to the kitchen indoors. Your wife is annoyed because you're tracking grease on the tile. The dog is trying to trip you. It’s a mess.
The side burner solves the workflow bottleneck. Blackstone usually integrates a high-BTU burner—often around 12,000 to 15,000 BTUs—into the left or right shelf. This isn't just a weak little flame for warming beans. On the 28-inch "Adventure Ready" or the ProSeries models found at retailers like Walmart or Lowe's, these burners are designed to handle heavy cast iron or large stockpots.
Think about the physics here. A griddle is a radiant heat surface. It’s great for Maillard reaction—that crispy brown crust on meat. But it sucks at wet heat. You can't poach an egg on a flat top. You can't make a proper pasta dish from scratch. With the burner, you're essentially bringing your entire stove range outside.
The Logistics of Heat Management
There is a learning curve. Griddle seasoning is the first hurdle. If you don't season that cold-rolled steel plate correctly with flaxseed or Blackstone's own conditioning paste, everything will stick. We’re talking "tearing the bottom off your pancakes" kind of sticking.
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But once it’s seasoned? The heat distribution is wild. On a 36-inch model, you’ve got four independent burners under the plate. Then you add that fifth burner on the side. That’s a lot of propane. If you’re running all five on high, you will chew through a 20lb tank faster than you think. Experienced cooks—people like Todd Toven, who is basically the face of the brand—often suggest keeping one side of the griddle low or even off to create a "cool zone."
The side burner introduces a different variable. Because it's usually positioned on the wing, it’s more susceptible to wind. If you’re cooking on a gusty day, that side flame can flicker or lose efficiency. Some of the newer 2024 and 2025 models have improved wind guards, but it’s still something to watch.
What No One Tells You About the "Combo" Units
Blackstone has been diversifying. You’ve got the griddle-and-charcoal combos, the griddle-and-air-fryer setups, and the classic side burner.
The air fryer models are popular, but they’re a pain to clean. Grease from the griddle has a way of migrating. The side burner, however, is the "purist" choice. It’s mechanically simple. There are fewer parts to break. It’s just a gas line and a valve.
Specific models to look for include:
- The 28" Griddle with Range Top: This is the sweet spot for smaller families. It usually features two main burners and one high-powered side burner.
- The 36" ProSeries: This is the "look at me" grill. It has the cabinet doors, the paper towel holder, and the side burner integrated into a sleek countertop.
- The 1923 Model: A classic 36-inch powerhouse often sold at Ace Hardware or Amazon, known for its reliability and easy-start ignition.
Real-World Performance: Deep Frying and Boiling
Let’s talk about deep frying. You should never, ever try to deep fry on a flat griddle surface. It’s a fire hazard waiting to happen. The side burner, though? That’s your dedicated frying station.
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You can put a small Dutch oven on that side burner, fill it with peanut oil, and do fish and chips right there next to your hushpuppies on the griddle. This keeps the "fried food smell" out of your house for days. It’s a game changer for tailgating.
There is a limitation, though. The BTU output on some of the entry-level side burners can be a bit sluggish if you're trying to boil a massive 10-gallon pot of water for a crawfish boil. It’s best suited for 2-4 quart pots. If you want to boil a massive amount of water, you’re still going to want a dedicated jet burner. But for sautéing onions or boiling a dozen ears of corn? It’s perfect.
Maintenance is Not Optional
Cold-rolled steel is basically a giant sponge for moisture. If you live in a humid climate—Florida, Louisiana, East Texas—your Blackstone will rust overnight if you don't treat it right.
- The Post-Cook Scrape: While it's still hot, hit it with water. The steam lifts the burnt bits.
- The Thin Coat: Use a paper towel to rub a very thin layer of oil over the entire surface.
- The Side Burner Check: Spiders love the venturi tubes on side burners. If your flame is looking orange or weak, grab a pipe cleaner. There’s probably a web in there.
Addressing the "Too Much Space" Argument
Some critics say the side burner takes up valuable prep space. They aren't entirely wrong. When the burner is off, you usually have a lid that covers it, turning it into a shelf. But it’s never as stable as a solid metal wing.
If you have a tiny patio, the extra 12-15 inches of width that the burner adds might be a dealbreaker. You have to measure your "cook zone" carefully. You need at least 24 inches of clearance from any combustible material. Don't be the person who melts their vinyl siding because they wanted to make shrimp scampi outside.
The Cost-Benefit Reality
Is it worth the extra $100 to $200?
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If you’re just making burgers once a month, no. Save your money. Buy the base model.
But if you are the person who hosts the Sunday NFL watch party? Or if you’re a serious camper who wants to do a full breakfast—coffee, oatmeal, and bacon—all at once? Then the side burner is non-negotiable.
The versatility it adds to your outdoor kitchen is immense. It moves the Blackstone from being a "niche tool" to being a "complete replacement" for your indoor stove. In the summer heat, not having to turn on the stove inside is a massive win for your AC bill.
Actionable Next Steps for New Owners
If you just bought one or are staring at a box in your garage, do these three things immediately:
- Perform a "Leak Test": Get a spray bottle with soapy water. Spray every connection from the propane tank to the side burner valve. If it bubbles, tighten it. Don't skip this.
- Buy a Silicone Mat: Once the griddle cools down, a heavy-duty silicone mat that sits directly on the steel surface will prevent "surface rust" better than a cover alone ever will.
- The First Cook Rule: Don't do smash burgers first. Do onions. Lots of them. The sugars and oils in onions help build a foundational seasoning layer that is more forgiving than meat proteins.
Once you get the hang of the temperature offset—how the heat from the main plate bleeds over toward the side burner—you’ll start cooking things you never thought possible on a patio. Just watch the wind, keep it oiled, and for heaven's sake, keep the side burner lid closed when you aren't using it.
You're ready. Go make something better than a frozen patty.