Blackstone On The Go 22" Scissor-Leg Griddle
Propane
Blackstone’s 22 inch plate on folding scissor legs, with wheels and a side shelf. It collapses into a cart and stands up without a table under it.
3 products · 4 articles
Griddles
Flat tops. Plate thickness affects temperature loss when cold food lands. Independent burners let you create a hot zone and a cool one.
Griddles and buying options
Start with the fit, then use Amazon for the current price and availability.
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Blackstone Original 22" Tabletop Griddle
Propane
Blackstone’s tabletop flat top. A 22 inch plate that packs into a car, which is most of what a tailgate breakfast needs.
Blackstone Original 28" Omnivore Griddle
Propane
The 28 inch version of Blackstone’s flat top, with room to cook a family breakfast in one round.
Reviews and guides
Review
Blackstone On The Go 22 review: the legs are the product
The same 22 inch plate as the tabletop model, on folding scissor legs with two wheels and a hood, so one person sets it up and one person puts it away dirty. Skip it if it never leaves the patio, because the legs are most of what the extra money buys.
Guide
Blackstone 22 vs 28 vs 36: pick by cooking surface and where it lives
The 22 is a tabletop you carry, the 28 is a cart for a family, and the 36 is a four-burner fixture that needs level ground and a spot of its own. Blackstone publishes the figures that settle it.
Guide
Blackstone seasoning flaking or sticky: two failures, one mistake
Sticky seasoning is oil that never finished bonding. Flaking is seasoning that went on too thick, then dried out or got soaked. Blackstone publishes a fix for each, and neither needs a new plate.
Guide
How to remove rust from a Blackstone griddle and keep it off
Rust on a Blackstone plate is a surface problem. Heat it, scrape it, scrub it with oil and a stone, wipe until the towel comes up clean, then season from scratch. Only a hole ends a plate.
How to choose a griddle
Plate thickness
A thick plate stores heat, so the surface temperature falls less when a dozen cold smash burgers land on it and comes back faster afterwards. A thin plate spikes and crashes. This is the single thing that separates a griddle that cooks well from one that frustrates you, and it is published less often than burner count.
Independently controlled burners
Two or more separately controlled zones let you hold eggs at low heat on one end while searing on the other. A griddle with one control is one temperature everywhere, which is fine for pancakes and poor for cooking a full breakfast at once.
Where the grease actually goes
Rear-drain and front-drain designs both work, and both are miserable if the catch cup is small or awkward to reach. This is the part of griddle ownership people complain about most.
A griddle does not do indirect heat, so it adds to a grill rather than replacing one. Work out where both are going to live before you buy the second one.
Common questions
- Does a griddle replace a grill?
- No. A flat top gives you a surface nothing falls through, which is what breakfast, smash burgers and diced vegetables need. It cannot run an indirect zone, so it will not roast a whole chicken or hold anything at low temperature for hours. Most people who own both end up using the griddle more than they expected and still keeping the grill.
- Do I have to season a griddle?
- Yes, if the plate is bare carbon steel, which most are. Seasoning is thin layers of oil polymerised onto the surface by heat, and it is what stops food sticking and the plate rusting. It takes an hour before first use and a wipe of oil after each cook. Some plates now ship pre-seasoned or with a rust-resistant coating, which shortens the first step but not the habit.
- Tabletop or a full cart?
- Tabletop if it is going to be carried, stored in a garage, or taken camping. A cart if it lives outside and you cook for more than about four people. The cooking surface is the obvious difference, and the one people underestimate is that a cart gives you somewhere to put things down, which matters more on a griddle than on a grill because everything happens at once.
A griddle will not do indirect heat. If low and slow is the goal, start with pellet grills and smokers.