What Is a Flat Top Grill? And Why the Blackstone Changed Everything

A flat top grill is one of those things that looks almost too simple to be exciting. It’s a steel plate. Propane burners underneath. That’s it.

But somehow, flat top grills went from “thing you see at diners” to the second grill on half the patios I visit. And honestly, I get it. I have a Blackstone as my flat top, and once I added that next to my kamado, the whole backyard cooking setup finally made sense.

With the kamado and the Blackstone together, I can do basically everything I need. The kamado handles smoke, charcoal, roasting, ribs, lamb, chicken, brisket, and all the low-and-slow backyard sorcery. The Blackstone handles breakfast, smash burgers, fried rice, cheesesteaks, quesadillas, vegetables, and anything I’d normally cook on the stove but would rather make outside with more flavor and fewer pans.

It also changed reverse searing for me. Smoke a steak or tri-tip on the kamado, then finish it hard and fast on the Blackstone. You get smoke, crust, control, and zero grill grate guesswork.

That’s the magic of the flat top. It turns ordinary stove food into backyard food. Caramelized onions get better. Hash browns get crispier. Bacon gets ridiculous. Then you look at all that bacon grease sitting there and realize the hash browns are about to have the best morning of their lives.

This is why the Blackstone changed everything. It didn’t replace the grill. It completed the setup.

What Actually Is a Flat Top Grill?

A flat top (or griddle) is what happens when you take a smooth steel cooking surface and put hot fire underneath it. No grates. No bars. Just a solid, level platform.

The setup:

• Propane burner(s) mounted below a welded steel plate

• The whole thing gets hot and stays hot uniformly

• You control temperature with knobs, same as your stove

• Grease drains to the front or sides

That's the whole system. No fancy grates, no rotating cast iron. Just heat and steel.

The Blackstone made this mainstream. Before them, flat tops lived in commercial kitchens and tailgates. They figured out how to make a home-patio-sized version that doesn't cost $2,000. Smart business. Better cookouts for everyone.

What's a Flat Top Actually Good At?

Everything. Seriously.

Smash burgers:

• Press thin patties on a screaming hot surface

• Get that crispy crust without flipping constantly

• The whole thing cooks in under five minutes

• Your patty-melt game becomes elite

Breakfast:

• Pancakes, eggs, bacon, hash browns — all at once

• Temperature zones (hot here, medium there) mean you're not burning toast while waiting for eggs

• This is when your non-BBQ friends suddenly understand why you love cooking outside

Stir fry and Asian food:

• Because you have a massive hot surface and spatulas

• Vegetables actually get that sear instead of steaming

• You're basically cooking with a flat-top wok

Philly cheesesteaks:

• Thin-sliced meat, onions, peppers all getting cooked and moved around

• Then cheese melted right there

• Then bread

• You look like you actually know what you're doing

Fajitas, nachos, quesadillas, fried rice.

• Your creativity suddenly has a cooking surface to match it

Flat Top vs Traditional Grill: The Real Talk

When a flat top wins:

• Breakfast and lunch food

• Anything with small pieces or sauce

• Cooking for a crowd (you can do volume)

• You want temperature control without learning "indirect heat"

When a traditional grill wins:

• Steaks and chops (you want grill marks and that smoke flavor)

• Low-and-slow smoking

• You like the ritual of charcoal or wood

• You want that char you can't get on a flat surface

The honest take:

They're not competing. They're doing different jobs. A flat top is a tool. A grill is a lifestyle.

Should You Get One?

Get a flat top if:

• You cook breakfast or lunch outside regularly

• You want to use it 2-3 times a week minimum

• You have the patio space (they're solid, need good real estate)

• You want variety — grill on Monday, griddle on Tuesday, both tomorrow

Skip it if:

• You only grill once a month

• Your patio is already crowded

• You're betting it'll sit unused (it will, then you'll resent it)

• You exclusively want the low-and-slow smoking life

Maintenance and Care

Flat tops are easier than you think.

After each cook:

• Wipe the surface while it's warm with a paper towel

• Scrape any stuck bits with a grill spatula

• Season lightly with oil if you're thorough

Seasonal cleaning:

• Deep clean with warm soapy water and a cloth

• Dry it completely

• Coat the whole thing with a light oil layer

The real secret: Don't let it sit dirty. Five minutes of wiping after you're done beats 30 minutes of scrubbing later.

The Bottom Line

A Blackstone or flat top grill isn't a grill replacement — it's an addition to your outdoor kitchen. If you cook breakfast, lunch, or anything in the "saucy stir-fry" category, you'll use it constantly.

If you already have a solid grill and you're thinking about a flat top, you probably already know the answer is yes. Stop overthinking and add one to the lineup.

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