You just bought a Flat Top Grill. Maybe it's the FTG600 or the massive FTG900. You’re excited. You see yourself flipping burgers like a short-order cook at a 1950s diner. But then you realize something quickly: a bare griddle is just a hot piece of steel without the right tools. Honestly, the difference between a frustrating morning of stuck eggs and a seamless brunch for ten people usually comes down to your kit. Camp Chef griddle accessories aren't just add-ons; they are the literal interface between you and the heat.
The Spatula Problem Most People Ignore
Most beginners grab the first metal turner they see at a big-box store. Big mistake. If you’ve spent any time on the Camp Chef forums or subreddits, you’ll see the same advice over and over: get a heavy-duty, long-bladed spatula. Why? Because the surface area on these griddles is huge. If you’re trying to flip a delicate piece of fish or a giant pancake with a flimsy burger flipper, you’re going to have a bad time.
Camp Chef sells a specific "Professional Griddle Tool Set" that includes two oversized spatulas. These have a tapered edge. That taper is vital. It lets you get under the "fond"—those caramelized bits of flavor—without gouging the seasoning you’ve worked so hard to build up. I’ve seen people use thin, flexible fish spatulas on a cast iron top, and while they are great for a frying pan, they lack the leverage needed to scrape a flat top clean mid-cook.
Scrapers are the unsung heroes
You need a bench scraper. Not just for cleaning, though that's the primary use. A solid scraper allows you to chop cheesesteak meat directly on the surface. If you’re worried about scratching the metal, don't be. These are workhorses. The heavy-duty scraper helps you manage the "grease management system" that Camp Chef is famous for. Their newer models have that front-access grease drain, and a good scraper acts like a squeegee to keep the deck clear.
Heat Management and the Infrared Trap
Here is something nobody tells you: the built-in thermometers on most outdoor gear are kind of trash. They measure the air under the lid, not the surface of the steel. This is where an infrared thermometer becomes one of the most essential Camp Chef griddle accessories you can own.
You need to know if your left zone is at $350^{\circ}F$ while your right zone is hitting $450^{\circ}F$. Without this data, you're guessing. And guessing leads to burnt bacon.
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The Melting Dome Mystery
Why do you need a dome? Steam.
When you throw a slice of cheddar on a patty, it takes a while to melt if the air is cold. By the time the cheese is gooey, the burger is overcooked. A melting dome traps the heat and moisture. If you toss a tablespoon of water under the dome right before covering the burger, you create a localized steam chamber. It’s a game changer for Philly cheesesteaks too. It softens the bread while melting the Provolone into every crevice of the meat.
Squirt Bottles: Water vs. Oil
You’ll see the pros with two bottles. Usually, one is clear and one is opaque. This isn't just for show.
- Water: Used for steam-cleaning and temperature control.
- Oil: High-smoke point oils like avocado or grapeseed are best.
Avoid using olive oil for high-heat searing; it breaks down too fast and leaves a sticky residue that ruins your seasoning. If you've ever noticed your griddle getting "gummy," that's usually the culprit. Stick to the high-heat stuff.
Dealing with the Wind
If you live in a place with even a slight breeze, you’ve probably noticed your Camp Chef struggling to stay hot. The gap between the burners and the cooktop is a prime target for wind. While not a "tool" in the traditional sense, wind guards are the accessory that saves your fuel bill. Some people DIY these with magnets and scrap metal, but there are third-party and official versions that clip right onto the sides.
Wind doesn't just blow out the flame. It creates cold spots. Imagine trying to sear a steak when a 15mph gust is constantly stripping the heat away from the bottom of the plate. It's frustrating. Guards keep that heat pinned where it belongs.
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Magnetic Hooks and Side Shelves
Where do you put your greasy spatulas?
If you lay them on the side shelves, you get oil everywhere. Magnetic hooks are a cheap, brilliant fix. You can hang your tools off the front or side of the frame. Camp Chef also makes a "Grease Cup Liner" which sounds like a luxury but is actually a sanity-saver. Cleaning out a congealed bucket of fat is the worst part of outdoor cooking. Throwing away a foil liner? Much better.
The Truth About Seasoning Kits
You’ll see "Griddle Seasoning" pastes for sale. Are they necessary? Honestly, no. You can season a griddle with plain old Crisco or flaxseed oil. However, the specialized pastes (which usually contain a mix of beeswax, palm oil, and canola) do tend to create a harder, more durable polymer layer. If you are a perfectionist who wants that jet-black, non-stick finish on the first day, the seasoning cast-iron conditioners are worth the ten bucks.
If you're patient, just cook a pound of bacon. It does the same thing, and you get to eat bacon.
Essential Maintenance Tools
You can't just leave a griddle out in the rain. Even with a "hard cover," moisture finds a way.
- The Heavy-Duty Cover: Don't buy the cheap generic ones. They tear in six months. The official Camp Chef covers are heavy-duty and UV-protected.
- Grill Bricks: If you really mess up and get rust, a grill brick is the only way back. It’s basically a pumice stone that grinds away the oxidation without ruining the base metal.
- Silicone Mats: These are becoming popular. You lay them directly on the cold, clean steel before putting the main cover on. It creates an airtight seal that prevents the "rust bloom" caused by humidity.
Thinking About the Breakfast Crowd
If you're doing eggs, get the rings. Silicone or stainless steel, it doesn't matter much. But trying to keep six eggs from running into each other on a slightly unlevel patio is a nightmare. The rings keep everything tight for breakfast sandwiches.
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Actionable Steps for Your Setup
Don't buy everything at once. You'll end up with a drawer full of junk you don't use. Start with the "Big Three": a pair of heavy spatulas, a scraper, and two squirt bottles.
If you find yourself cooking in the wind, prioritize the wind guards next. If you're a "smash burger" fanatic, a heavy cast iron press is non-negotiable—using a spatula to smash a burger never applies enough even pressure, and you end up with a thick middle and burnt edges.
Your Immediate Checklist:
- Check your surface temperature with an infrared gun before the food hits the metal; wait for at least $375^{\circ}F$ for a proper sear.
- Keep a clean rag dedicated only to oiling the surface after every cook.
- Store your spatulas indoors or in a weather-proof bin to prevent them from getting "gritty" from outdoor dust.
- Always empty the grease trap before it gets full; a spill on a wooden deck is a permanent stain.
Investing in these tools isn't about being fancy. It's about heat control and cleanup efficiency. The faster you can clean, the more often you'll actually want to head outside and cook.