You’re standing in the middle of a windy state park at 7:00 AM. Your stomach is growling, and the "group breakfast" responsibilities have somehow fallen entirely on your shoulders. If you’re using a traditional camping stove, you’re currently nursing a single flickering blue flame, trying to fry one egg at a time in a flimsy pan that keeps sliding off the grate. It’s a nightmare. But if you’ve got the Blackstone 17 portable outdoor griddle sat on your tailgate, you’re basically a short-order cook in the wilderness.
Most people think of griddles as these massive, four-burner behemoths that take up half a patio. Honestly, that's overkill for most weekend warriors. The 17-inch model is different. It’s compact. It’s heavy enough to feel substantial but light enough that you won't throw out your back tossing it into the trunk. It’s become a cult favorite for a reason.
The Cold Hard Truth About the Cooking Surface
Let’s talk about that rolled carbon steel. It isn't cast iron, though people mix them up constantly. Carbon steel heats up faster. That’s a massive win when you’re hungry and don’t want to wait twenty minutes for a surface to get up to temp. The Blackstone 17 portable outdoor griddle gives you about 267 square inches of space.
Is that enough?
Well, it depends on who you're feeding. You can comfortably fit nine sliders or about a dozen hot dogs. If you're doing a full "lumberjack breakfast," you’re looking at four strips of bacon, two eggs, and maybe a couple of small pancakes all at once. It’s tight, but it works. The 12,500 BTU H-style burner is the secret sauce here. Because the burner is shaped like a capital H, it spreads the heat much more evenly than a single round burner would. You don't get that one "supernova" hot spot in the middle while the edges stay cold as ice.
One thing people get wrong? They think they can just cook on it right out of the box. Please, don't do that. You’ll ruin your first meal and spend three hours scrubbing the plate. You have to season it. Think of it like a ritual. You need a high smoke point oil—flaxseed, grapeseed, or the official Blackstone seasoning paste—and you need to burn it off until that silver steel turns pitch black.
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It takes time. It’s smoky. Your neighbors might think you’re starting a fire. But once that polymer layer is set, it’s basically non-stick for life.
Portability vs. Reality
Blackstone calls this "portable." It weighs about 25 pounds.
For some, that’s a breeze. For others, it’s a bit of a haul if you’re trekking far from the car. This isn't a backpacking stove. Don't try to hike five miles with this strapped to your frame. It’s designed for tailgating, RVing, or just having a small setup on a balcony where a full-sized grill would get you evicted by the HOA.
The 17-inch model typically runs on those little 1-pound propane green canisters. They’re convenient, sure. They’re also expensive and terrible for the environment if you go through three a weekend. Most veteran users immediately buy the adapter hose to hook it up to a 20-pound tank. It’s a $20 investment that pays for itself in about two camping trips. Plus, you don't have to worry about the flame dying right as you’re mid-sear on a ribeye.
Dealing with the Wind
This is the Achilles' heel of the Blackstone 17 portable outdoor griddle. Because there is a gap between the griddle plate and the burner base to allow for airflow, a stiff breeze can actually blow out the flame or seriously mess with your heat consistency.
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You’ll see guys on forums using "wind guards" or even just strips of aluminum foil to plug those gaps. It’s a bit of a DIY fix for a known design quirk. Blackstone has improved this in newer "Omnivore" plate designs, but if you’re buying the classic 17-inch version, just be aware that wind is your enemy. Set it up behind a truck door or a folding table to keep the heat where it belongs: under the steel.
Why Flat Top Cooking Changes Your Menu
Traditional grills have grates. Grates mean food falls through. You aren't making fried rice or smash burgers on a Weber charcoal grill without a lot of extra hardware.
The Blackstone 17 portable outdoor griddle opens up the "Hibachi style" of cooking. You can do cheesesteaks with chopped onions and peppers without losing a single sliver of veggie to the fire. The moisture stays on the surface, searing the meat in its own juices. It’s a different flavor profile entirely. It’s salty, fatty, and delicious.
Clean-up is surprisingly easy if you do it while the plate is still hot. You squirt some water on there, it steams up and lifts the gunk, and you scrape it into the rear grease trap. Done. No scrubbing grates with a wire brush for half an hour.
Technical Specs and Nitty-Gritty Details
- Cooking Surface: 17 inches wide, 15.5 inches deep.
- BTUs: 12,500.
- Ignition: Piezo (the clicky kind that doesn't need batteries).
- Weight: ~25 lbs.
- Fuel: Propane (1lb or 20lb with adapter).
One detail many overlook is the rear grease management system. Older models had a front grease cup that was messy and tended to spill. The newer 17-inch models have the hole in the back. It’s much cleaner. If you’re looking at a used model on Marketplace, check where that grease goes. If it’s in the front, maybe skip it or haggle the price down. The rear-drain design is vastly superior.
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Common Mistakes to Avoid
Don't use dish soap. Seriously. Unless you’re planning to re-season the whole thing from scratch, keep the Dawn away from the cooktop. Water and a scraper are all you need. If it’s really stuck, use a little bit of coarse salt as an abrasive.
Also, watch your heat. It’s tempting to crank it to "high" and leave it there. Carbon steel holds heat well. If you leave it on high for too long, you’ll actually burn off your seasoning layer, leaving the metal gray and prone to rust. Most of your cooking—bacon, eggs, burgers—should happen on medium or medium-low. Only go full blast if you’re searing a thick steak or trying to get that perfect crust on a smash burger.
Making the Most of Your Setup
If you’re serious about using the Blackstone 17 portable outdoor griddle, you need a few accessories. Don't bother with the "20-piece kit" you see at big-box stores. You only need three things: two sturdy metal spatulas (one for flipping, one for scraping) and a squeeze bottle for water.
A basting cover (a metal dome) is also huge. Since the 17-inch model doesn't always come with a lid, a dome lets you melt cheese on burgers instantly or steam veggies. It turns the flat surface into a little oven.
Actionable Steps for Your First Cook
- Level the Surface: If your picnic table is tilted, your oil (and your eggs) will run right into the grease trap. Use a shim or a folded piece of cardboard to get the griddle perfectly level before you light it.
- The Water Bead Test: To know if it’s ready, flick a few drops of water on the steel. If they dance and skitter around like marbles (the Leidenfrost effect), you’re at the perfect temp for searing.
- Thin Layers: When seasoning, use the tiniest amount of oil possible. Wipe it on, then try to wipe it all off with a clean paper towel. You want a microscopic layer. Thick layers of oil get sticky and peel off in gross black flakes.
- Store it Dry: If you live in a humid area, the steel will rust. After cleaning, apply a very thin coat of oil over the entire surface before putting the cover on. Think of it like a protective skin.
The Blackstone 17-inch isn't just a piece of gear; it’s a bit of a lifestyle shift for outdoor cooking. It’s less about the "ritual of the flame" and more about the efficiency of a diner. It’s fast, it’s fun, and it makes the best hash browns you’ll ever have under an open sky.