Blackstone 36 Inch Gas Griddle with Hood Cooking Station, 4 Burner Review (2026)

What this griddle is built for

This is Blackstone's 36 inch flat top griddle station with a hood, built around four independently controlled burners set under a large rolled steel cooking surface. The hood is the defining feature of this configuration: it traps heat so food like vegetables, shellfish or melting cheese can steam or finish cooking without moving to a lid-free spot on the surface. Four separate burner controls mean one section of the griddle can run hot for searing smash burgers while another stays low for keeping pancakes or eggs warm. That zone flexibility is the main reason griddle cooks choose a four burner layout over a two burner model, especially for households that regularly cook for a crowd or like to run several dishes at once.

Cooking surface and heat output

The griddle top on this class of Blackstone station is a thick rolled steel plate designed to hold and distribute heat evenly across a wide area, which is what lets it handle pancakes, bacon, fried rice and seared meat side by side. Four tube burners under the plate are wired to individual knobs, so heat zones can be dialed in rather than shared across the whole surface. Because the surface is solid steel rather than a grate, none of the juices or oil drip away, which builds flavor but also means grease has to be actively managed rather than left to fall through. A rear grease channel and removable catch are standard on this style of station to route drippings away from the cooking area during use.

Build, mobility and storage

The unit sits on a rolling cart-style base with caster wheels, which lets it be pushed to a corner of the patio or wheeled out only when needed rather than staying fixed in one spot. Dual side shelves flank the cooktop, giving room to stage spatulas, oil bottles, plates and prepped ingredients within reach while cooking, and a magnetic strip or tool hooks typically keep utensils close at hand. The cooking station format, as opposed to a tabletop griddle, means more steel and a larger footprint, so it suits a dedicated outdoor cooking area or covered patio rather than a small balcony. Propane is the fuel source, with a tank compartment built into the cart base.

Upkeep and what to expect over time

Like all steel griddle tops, this one needs to be seasoned before first use and re-oiled after most cooking sessions to keep the surface protected from rust and to maintain a natural non-stick layer. Skipping this step for extended periods, especially if the griddle sits outside uncovered, can lead to surface rust that needs to be scraped and reseasoned. A hood helps somewhat by shielding the plate from direct rain when closed, but it is not a substitute for a proper griddle cover during storage. Cleaning after cooking generally involves scraping off food residue with a metal scraper while the surface is still warm, then wiping with a light coat of oil, which becomes a quick routine after a few uses.

Who should buy this griddle

This station fits buyers who want restaurant-style flat top cooking at home and are comfortable with the extra maintenance steel surfaces require compared to a nonstick pan or a grill grate. The four burner, hooded layout is particularly useful for anyone who entertains regularly, since it supports cooking large quantities across multiple heat zones at once. Buyers who mainly want charred grill marks and campfire-style smoke flavor should look at a traditional grill instead, since a flat top cannot replicate that char. For breakfast spreads, smash burgers, stir-fry style dinners and griddle cooking in general, this is a capable and fairly standard example of the format Blackstone built its reputation on.

Frequently asked questions