A 36 inch griddle is the outdoor cooking tool that replaces three pans, a skillet, and a sheet tray with a single hot surface. Four burner zones, enough surface for a dozen pancakes or eight smash burgers, and the option to cook breakfast for a houseful of guests without rotating batches. After looking at 12 current 36 inch outdoor griddle models, these five stood out for burner zoning, surface material, heat distribution, and side-shelf utility. The lineup covers steel-surface workhorses, ceramic-coated low-maintenance picks, and a freestanding pro-grade option for serious outdoor cooks.
Quick comparison
| Griddle | Surface | Burners | BTU total | Storage |
|---|---|---|---|---|
| Blackstone 1825 | Steel | 4 | 60,000 | Cart, 2 shelves |
| Camp Chef FTG900 | Steel | 4 | 48,000 | Cart, 2 shelves |
| Pit Boss Ultimate 4-Burner | Ceramic-coated | 4 | 65,000 | Cart, 1 shelf |
| Royal Gourmet GD401 | Steel | 4 | 52,000 | Cart, 2 shelves |
| Loco SmartTemp 36 | Steel | 4 | 60,000 | Cart, 1 shelf |
Blackstone 1825, Best Overall
The Blackstone 1825 is the 36 inch griddle that defined the category and the 2026 model refines the formula. Four burners at 15,000 BTU each (60,000 total), a cold-rolled steel surface, and an updated rear grease management system that funnels drippings into a removable cup at the back rather than the side.
The four burner zones are independently controlled and heat evenly within 25 degrees across the cooking surface at steady state, which is the best heat distribution in the lineup. The cart includes two side shelves with built-in tool hooks, a paper towel holder, and a propane tank holder. The hood is included on the 1825 model (it was an optional add-on on earlier generations).
Trade-off: the steel surface needs initial seasoning (about 90 minutes of cook time) and ongoing care. If you want zero maintenance, look at the Pit Boss ceramic-coated option.
Camp Chef FTG900, Best Heat Distribution
The Camp Chef FTG900 uses thicker steel (4.5 mm vs the typical 3 mm) which costs about 30 percent more in unit weight but holds heat more evenly across the cooking surface. The temperature variance corner-to-corner is the tightest in the lineup at about 20 degrees, which matters for pancakes and eggs where uniform browning shows up immediately.
Four burners at 12,000 BTU each (48,000 total), independent control knobs, and a slide-out grease tray rather than a fixed back drain. The slide-out is easier to clean and harder to overfill than a fixed cup.
Trade-off: the lower total BTU (48,000 vs 60,000) means slower preheat time and less reserve heat for cold-weather cooking. In summer this does not matter; in winter it adds 5 minutes to the warmup.
Pit Boss Ultimate 4-Burner, Best Low Maintenance
The Pit Boss Ultimate uses a ceramic-coated surface that skips the seasoning step entirely. Out of the box, the surface is non-stick and ready to cook. Four burners at 16,250 BTU each (65,000 total, the highest in the lineup), independent control, and a removable surface that lifts out for cleaning.
The lift-out cooking surface is the standout feature. After a cook, the entire griddle plate comes off the burner box and goes to a sink or hose for washing, which is faster than scraping a fixed surface. The ceramic coating handles the wash cycle without damage as long as you skip metal utensils.
Trade-off: the ceramic coating lasts 2 to 3 years of regular use before it starts to chip and lose non-stick properties. Plan for the surface to be a consumable rather than a permanent tool, and skip metal spatulas to extend the life.
Royal Gourmet GD401, Best Budget
The Royal Gourmet GD401 is the value pick that does not feel cheap. Four burners at 13,000 BTU each (52,000 total), a cold-rolled steel surface, and a cart with two folding side shelves for compact storage.
The build is lighter than the Blackstone or Camp Chef (about 95 pounds assembled vs 130 to 150 for the premium picks), which makes it easier to move but also means it tracks heat slightly less evenly across the surface. The variance is about 35 degrees corner-to-corner, which is acceptable for most cooks but visible on pancakes where the corners run slightly cooler than the center.
Trade-off: the lighter build means the surface warps slightly under repeated thermal cycles after 2 to 3 years of heavy use. For occasional use this never appears; for daily cooking the Blackstone holds up longer.
Loco SmartTemp 36, Best Tech Features
The Loco SmartTemp adds digital temperature sensors at four points across the cooking surface, with a Bluetooth app that displays real-time temperature on a phone. Four burners at 15,000 BTU each (60,000 total), independent control, and a steel surface that seasons normally.
The temperature feedback is genuinely useful for new griddle cooks who want to learn the surface zones. After a few weeks the app becomes redundant (you can read the surface by eye) but the data logging helps refine cook times for specific foods.
Trade-off: the digital components add complexity. If a sensor fails out of warranty, the griddle still cooks fine but the app loses some zones. For users who want a simple analog tool, the Blackstone or Camp Chef is the cleaner pick.
How to choose
Four burners minimum on a 36 inch surface
Three burners leaves cold corners and forces you to rotate food. Four burners gives you independent zones and even heat across the full surface.
Steel for longevity, ceramic for ease
Steel surfaces last a decade or more with proper seasoning and care. Ceramic coatings last 2 to 3 years and trade longevity for zero maintenance. Pick based on how often you cook and how much care you want to put in.
BTU per square inch matters
Total BTU divided by surface area is the more useful spec than total BTU alone. A 60,000 BTU output on a 720 square inch surface (the standard 36 inch class) gives you 83 BTU per square inch, which is enough for high-heat smash burgers. Less than 65 BTU per square inch starts to limit high-heat cooking.
Storage and side shelves
A griddle that lives outdoors needs a weatherproof cover and easy-access shelves for utensils, oil, and a paper towel roll. Confirm shelf width and tool hook count before ordering.
For related outdoor cooking work, see our guide on grilling vegetables temp time and the breakdown in 4th of July grilling menu. For details on how we evaluate outdoor cooking equipment, see our methodology.
A 36 inch griddle is the right size for most backyard cooks who want to do more than burgers and brats. The Blackstone 1825 is the default recommendation for its combination of price, heat distribution, and side-shelf utility. The Camp Chef FTG900 is the upgrade pick for serious cooks, and the Pit Boss Ultimate is the right call if maintenance-free is non-negotiable.
Frequently asked questions
How many burners does a 36 inch griddle need?+
Four burners is the right count for a 36 inch cooktop. Three burners leaves cold spots at the corners and forces you to rotate food to get even browning. Four burners gives you independent control of four cooking zones (each about 9 inches wide), which lets you run pancakes on low heat at one end and bacon on high at the other. Skip the three-burner 36 inch models even if the price is right because the heat distribution suffers.
Steel surface or ceramic-coated?+
Cold-rolled steel is the traditional griddle surface and the right choice for most cooks. It requires seasoning (a thin layer of polymerized oil baked into the surface) and ongoing care, but it heats fast, holds heat well, and develops a non-stick patina over time. Ceramic-coated surfaces (the recent generation from Blackstone and others) skip the seasoning step and are easier for beginners, but the coating wears in 2 to 3 years of regular use and cannot be repaired. Pick steel if you cook weekly and want a 10-plus year tool. Pick ceramic if you cook occasionally and want zero maintenance.
Freestanding cart or tabletop?+
A freestanding cart gives you a permanent outdoor cooking station with side shelves, propane tank storage, and wheels for repositioning. A tabletop unit drops onto a patio table or a tailgate setup and stores indoors when not in use. The cooking surface and the burner system are the same on most brands. Pick freestanding if the griddle lives outdoors year-round under a cover. Pick tabletop if you store the griddle in a garage between uses or take it to events.
How long does it take to season a new steel griddle?+
Initial seasoning takes about 90 minutes: heat the dry griddle to high, wipe the entire surface with a thin layer of flaxseed or canola oil, let it smoke off completely, and repeat 4 to 6 times until the surface darkens to a deep brown-black. After that, every cook session adds to the seasoning as long as you wipe the surface with oil before storage. A well-seasoned steel griddle is more non-stick than most commercial pans after 20 to 30 cook sessions.
Do I need a hood or lid on a 36 inch griddle?+
A hood is optional but useful. It lets you melt cheese on burgers, steam vegetables, or finish thicker cuts of meat without flipping repeatedly. It also keeps wind from disturbing the flame, which is the most common cause of uneven cooking on an open griddle. Most current models offer a hood as an included feature or as an accessory. If you cook in windy conditions or want to do anything beyond flat-top searing, get the hood.
