Blackstone vs Camp Chef Griddles

Blackstone and Camp Chef are the two biggest names in outdoor flat-top griddles, and choosing between them is the first decision most griddle buyers face. Both make excellent products, but they have distinct design philosophies that matter depending on how you cook and what you prioritize.

Brand Overview

Blackstone essentially created the outdoor griddle category for the mass market. Their 36-inch griddle is the best-selling flat-top grill in the United States and has been for years. The brand is synonymous with griddle cooking — when people say "Blackstone," they often mean outdoor griddle generically, the way "Kleenex" means tissue.

Camp Chef has been in the outdoor cooking space since the 1990s, primarily known for pellet grills and modular cooking systems. Their griddle lineup has grown significantly, and the Camp Chef Gridiron 36 represents their most direct challenge to Blackstone's dominance. Camp Chef's engineering tends to focus on thoughtful details and cooking performance rather than market saturation.

Where Blackstone Wins

Cooking surface area. The Blackstone 36" offers 769 square inches of cooking space — that is enough for 27 steaks or 126 hot dogs simultaneously. Camp Chef's 634 square inches is still generous, but Blackstone has a clear advantage for large-volume cooking.

BTU output. 60,000 BTU across four burners versus Camp Chef's 48,000. More BTU means faster heat-up times and the ability to maintain high temperatures even when cooking large, cold batches of food. However, raw BTU is not the only factor — heat distribution and retention matter just as much.

Market support and accessories. Blackstone's massive market share means more aftermarket accessories, more recipe content, and wider availability at retailers. Wind guards, hard covers, tool hooks, and carry bags are all readily available.

Where Camp Chef Wins

Lid included. The standard Camp Chef Gridiron 36 ships with a dual-walled reinforced lid. Blackstone's flagship 36-inch model does not include a lid — you need to step up to the Omnivore model for that feature. A lid is useful for melting cheese, steaming vegetables, and holding heat during windy conditions.

Front grease management. Camp Chef positions the grease trap in the front of the griddle. Blackstone uses a rear grease system. Front-mounted traps are more accessible — you can check the level, empty it, and clean it without reaching behind the unit or moving it away from a wall.

Pre-seasoned griddle plate. Camp Chef ships with a griddle pre-seasoned using 100% palm oil, which means you can start cooking immediately with minimal initial seasoning work. Blackstone's plate arrives unseasoned and requires a full initial seasoning process before first use.

Ignition reliability. Camp Chef's Flamethrower ignition system lights each burner individually and reliably. Blackstone uses standard piezo ignition, which is serviceable but less consistent — especially in windy conditions.

Low-temperature capability. Testing has shown that Camp Chef griddles can maintain lower minimum temperatures than Blackstone, which is useful for delicate cooking tasks like warming tortillas or simmering sauces without scorching.

Wind Performance

This is an often-overlooked factor. The standard Blackstone 36-inch griddle has significant heat loss in windy conditions because the gap between the griddle plate and the burner housing allows wind to blow heat away. Blackstone sells aftermarket wind guards to address this. Camp Chef's design, with its enclosed sides and included lid, handles wind better out of the box.

Durability and Long-Term Use

Both griddle surfaces are rolled steel, which requires regular seasoning and a light coat of oil after every use to prevent rust. Neither surface is corrosion-resistant on its own. With proper care, both will outlast the burner assemblies underneath them. In terms of frame construction, Camp Chef's unit is slightly heavier (150 lbs vs 130 lbs), which speaks to a heavier-gauge build. Both feel solid and stable in use.