Best Outdoor Griddles: Take Your Culinary Capabilities to the Next Level

Outdoor griddles provide flat surfaces for cooking everything from burgers to pancakes and eggs. They’re usually fueled by propane gas and come equipped with multiple burners that can be heated individually. This allows you to cook a range of foods that require different heat settings at the same time. While you could simply plug in your electric griddle and carry it outside, a dedicated outdoor griddle opens up a world of amazing culinary possibilities. Some models even come with an air fryer and many offer cabinet and shelf storage options.

As far as whether a grill or griddle is the best choice for you, Nicole Johnson, founder, writer, photographer, and recipe developer at OrWhatverYouDo.com says, “I don't think one is better — they are just different. I couldn't go without both on my deck.”

As well as Johnson, I talked with Chef Eric Gephart, culinary director at Masterbuilt and Kamado Joe Grills, Dustin Green, head grill master at Weber Inc., and Rich Parente, chef and owner at Clock Tower Grill in Brewster, New York for their advice, recommendations and tips for selecting and cooking with an outdoor griddle.

Our top picks for best outdoor griddles 

How I selected the best outdoor griddles 

Expert recommendations

I talked with expert chefs and grill masters about their specific product and brand recommendations, as well as what to look for when selecting an outdoor griddle.

Online reviews

I read through dozens of online customer reviews and evaluations to ensure the products I selected garnered sufficient positive feedback from consumers.

Features and value

I weighed all of the product recommendations against criteria like price, features, ease of use, ease of cleaning, product availability, durability, and overall value to compile a list of the best griddles for a range of scenarios, cooking levels, and people.

What to consider when buying outdoor griddle

Features

Johnson says to purchase a griddle with a rolled steel top and stay away from anything with a non-stick coating. “The brand isn't all that important,” she says, “but the extra features you're getting might be.”

Some models have shelves under the griddle (very helpful) and shelves on the sides (even more helpful). “You also want to pick up some accessories like long spatulas, squeeze bottles, and some scrapers,” she adds.

Sturdiness

Parente says to make sure whichever griddle you buy feels sturdy. Griddles aren’t inexpensive so you want one that will last. Consider models from reputable brands like Weber and Blackstone. “Look for an outdoor griddle from a reputable name that has good ratings to make sure other people have been happy with it,” Parente advises.

Standalone or not?

If you’re not planning to use the griddle often or you’re mostly cooking for a small group, then getting a griddle that can be placed on top of your grill is a good idea, suggests Parente. “If you’re entertaining often or are cooking for a larger family, then a standalone unit is the way to go.” 

Griddle versus grill

“With a grill,” says Parente, “you cook over an open flame directly on the grates.”

A griddle, on the other hand, is a flat cooking surface that heats from underneath and consequently cooks food more evenly.

Both provide high heat to help get a good sear on your food, Parente says, and both can cook some of the same foods, but smaller items or liquids (like pancake batter) are better suited for griddles as they would fall through the grill grates. 

Tips for best tasting results from your outdoor griddle

“It’s all about versatility, heat management, and having fun,” says Gephart. One of the best things about griddles are the multiple cooking zones. If you have three knobs, you can have three zones. If you have four, you can create four zones.

“The idea,” Gephart says, “is to gradually taper the heat from one side of the griddle to the other.” Gephart prefers to make the right-side cooler (set the gas burner at about one-quarter open), increasing the level of heat as he progresses to the left. Creating these different and increasingly hot zones means you’ll know where to place a particular item to be cooked depending on if you want to sear or melt or speed up or slow down the cooking process, he explains. “This is a great way to sportify griddle cooking and know exactly what to expect from it.”

Johnson suggests cooking at a lower temperature than you think you should. And, she says, “Don't flip too early, as it takes time to build a crust.” Oh, and remember that butter and oil are your friends. Prepping before you cook is also important. “If you've cleaned your griddle properly, it won't need much, if any, pre-cook prep aside from letting it preheat,” Johnson says, “but prepping your ingredients is key.”

Johnson likes to do all of her chopping, measuring, and assembling of ingredients while the griddle preheats. Then, bring everything you need outside. “You do not want to have to leave the griddle to run and fetch things from the kitchen,” she explains, “and don't forget a plate or tray to put the finished food onto.”

For an optimal griddle experience Johnson recommends using long spatulas which will help protect your hands from the heat, as well as a pair of good grilling gloves. “When cooking at high temps or with things that spatter, your hands and arms will thank you.”

She also suggests a good dome for melting cheese and steaming vegetables. The brand isn't really important, but make sure it has a heat-resistant handle.

Also, when cleaning she suggests using the good blue shop towels as you'll have less paper towel dust on your griddle.

Green says that when using a griddle, make sure it's at the right temperature for the food you are cooking. Having the proper heat for the food you are cooking is essential, as this allows the natural protein sugars to caramelize.

“For instance,” he explains, “if the temperature is too low, the caramelization or crust doesn't develop; if it's too high, it burns.” Known as the Maillard reaction, caramelization occurs when the natural sugar in food converts to flavor through heat. A griddle allows you to create a distinct level of flavor and color because of this.

Whether using a stand-alone griddle, a compact travel griddle, or a griddle insert, you want to make sure the griddle is cleaned and pre-heated properly, Green says. “Always preheat a griddle for at least 10 to 15 minutes before cooking, and use a neutral oil like canola, vegetable, or olive oil before placing food on the cooktop.”

Frequently asked questions (FAQs) 

Is an outdoor griddle worth it?

Absolutely, according to all the experts I spoke to. Griddles open up a whole new range of outdoor cooking possibilities. 

What are the disadvantages of a griddle?

Gephart loves griddles for their simplicity and adaptability, saying that the only disadvantage he can come up with is that he wouldn’t necessarily deep fry with it. Though, it is possible. “Throw the intended purpose to the wind and let your imagination run wild,” he advises, “A griddle’s limitations are self-imposed.”

For instance, while your griddle is not a smoker, it’s possible to get creative with methodology and finish a large steak or roast with a dome-covered smoke sear, he tells me. “Whoever said don’t play with your food missed the boat and obviously never cooked with a griddle,” Gephart adds.

Does an outdoor griddle need to be vented?

If your outdoor griddle is directly underneath a ceiling of any sort, then yes, Gephart recommends venting it to keep safe from the smoke and heat. If you are in an open backyard setting, venting isn’t required. 

Is an outdoor griddle better than a grill?

Gephart says this depends on the cooking style you are wanting to achieve. “Griddles offer great versatility in terms of the types of foods you can make (burgers, breakfast, hibachi, etc.),” he explains, “while most charcoal grills will offer you more cooking styles for versatility (baking, roasting, searing, etc.).” 

How do you season a griddle?

“Do not season your griddle by cooking bacon on it,” says Gephart. This is because bacon contains salt and will not season as a plant-based oil would. It can also lead to pitting and chipping.

He recommends the following process to achieve the dark patina look that helps you cook like a pro. “This process creates a nonstick surface allowing your food to caramelize properly, thus imparting more flavor,” he explains, “It also helps create a rust-free environment that is crucial to the ease of the griddle lifestyle.”

First, clean the griddle with soapy water. Using a kitchen towel, spread a bit of flaxseed or olive oil across the entire cooking surface then, “crank the griddle up to high heat till it begins to smoke,” Gephart says, generally, about 10 minutes.

After the oil smokes, use a pair of tongs to hold the cloth and oil. Coat the surface again and bring it to the same smoking point. “There will be some discoloration on the cooking surface, but this is normal,” he says. Feel free to do a third layer if you like.

How do you clean an outdoor griddle?

Parente cleans his outdoor griddle similar to how he would a cast iron pan. “I scrape the surface clean and then season it with a thin layer of oil which helps to create a natural non-stick surface.”

Johnson cleans her griddle after cooking by “scraping it down after the food comes off, turning the heat down to low, and then pouring some water on it and wiping down with tongs and paper towels.”

Once the towels come away clean and all the water has evaporated, turn the heat off and wipe down with a very thin coat of oil.

Green adds that the best way to clean an outdoor griddle is always at the end of the cook. If you have a lot of residue he suggests spraying a little water on the cooktop to help loosen it. Use a metal scraper to push the residue off into the drip pan. “You'll also want to make sure the griddle top is cool and dry before closing the top or putting on a cover,” he says.

Description: Roundup of 11 the best outdoor griddles for a range of purposes and price ranges. Includes expert advice and tips, including how to season and clean.