Compact GriddleFlat Top Griddle

Blackstone 28-Inch Griddle

Last Updated

First Published

Recently reviewedThis review was last reviewed on April 29, 2026.
Blackstone 28-Inch Griddle flat top griddle product photo

Not everyone has room for the 36-inch Blackstone. The 28-inch model delivers the same flat-top griddle experience in a more manageable package — and at $249, it's the sweet spot for most backyard cooks entering the griddle world.

What We Love

  • +Two independently controlled burners
  • +470 sq in of cooking surface
  • +Significantly lighter and more portable than the 36"
  • +Same cold-rolled steel cooking surface quality
  • +Foldable legs for easier storage
  • +Lower price point — great entry to griddle cooking

Watch Out For

  • Two burners vs four on the 36" limits zone cooking
  • Smaller surface struggles with large groups
  • Grease management could be improved
  • Wind can affect heat on exposed patios

Specifications

Cooking Area

470 sq in

BTUs

34,000

Burners

2 (independently controlled)

Fuel

Propane

Weight

62 lbs

Dimensions

45" x 22" x 36"

Warranty

1 year

The Full Review

The 28-inch Blackstone is the griddle I recommend to anyone who doesn't regularly cook for more than 6 people. It has 470 sq in of cold-rolled steel cooking surface — enough for a solid breakfast spread of pancakes, eggs, and bacon simultaneously.

Two independently controlled burners deliver 34,000 BTUs. You can run one side screaming hot for smash burgers while keeping the other at medium for vegetables. It's not the four-zone control of the 36-inch, but for most cooks, two zones is plenty.

The foldable legs are a genuine advantage. This griddle stores in a garage corner, fits in a truck bed for camping, and sets up in under two minutes. At 62 lbs, one person can manage it.

Seasoning the cold-rolled steel surface is essential and takes 3-4 sessions to build a proper non-stick coating. Once seasoned, eggs slide around like they're on Teflon. The key is thin layers of flaxseed oil burned past the smoke point.

I used this as my primary weeknight cooking surface for two months. Tuesday smash burgers, Wednesday hibachi chicken, Thursday breakfast-for-dinner. The griddle surface handles everything and cleanup is a scrape and wipe.

How Does It Compare?

At a glance against its closest flat top griddle rivals.

GrillRatingPriceBest For
Blackstone 28-Inch Griddle (this) 4.5$249The compact Blackstone that fits smaller spaces without sacrificing flat-top performance.
Camp Chef Flat Top Grill 475 4.6$299The best mid-size portable griddle.
Blackstone 36" 4-Burner 4.6$349Flat-top grilling is exploding and Blackstone owns the category.

Who Is It For?

Anyone curious about griddle cooking who doesn't need the massive 36-inch surface. Smaller households cooking for 2-4 people regularly. Campers and tailgaters who want a portable flat-top. Patio and balcony grillers with limited space.

Final Verdict

The 28-inch Blackstone is the smarter entry point for most people. It does everything the 36-inch does, just for fewer people. At $249, it's a low-risk way to discover why griddle cooking is taking over backyards.

Check Price on Amazon

Common Questions

Frequently Asked Questions

Is the Blackstone 28-Inch Griddle worth the price?
The 28-inch Blackstone is the smarter entry point for most people. It does everything the 36-inch does, just for fewer people. At $249, it's a low-risk way to discover why griddle cooking is taking over backyards. At $249, it earns its sticker — the build quality and feature set justify the cost for the right buyer.
Who is the Blackstone 28-Inch Griddle best for?
Anyone curious about griddle cooking who doesn't need the massive 36-inch surface. Smaller households cooking for 2-4 people regularly. Campers and tailgaters who want a portable flat-top. Patio and balcony grillers with limited space.
What are the biggest strengths of the Blackstone 28-Inch Griddle?
The standout strengths: Two independently controlled burners; 470 sq in of cooking surface; Significantly lighter and more portable than the 36". Also worth noting: Same cold-rolled steel cooking surface quality.
What are the downsides of the Blackstone 28-Inch Griddle?
The honest trade-offs: Two burners vs four on the 36" limits zone cooking; Smaller surface struggles with large groups; Grease management could be improved. None are dealbreakers for most buyers, but worth knowing before you commit.
What's the warranty on the Blackstone 28-Inch Griddle?
Blackstone 28-Inch Griddle ships with a 1 year warranty. Coverage details vary by component — check the manufacturer's terms for what's covered (cookbox, burners, grates) and for how long.
Where is the best place to buy the Blackstone 28-Inch Griddle?
Amazon typically has the most competitive price and fastest shipping for the Blackstone 28-Inch Griddle. Check the manufacturer's site for occasional direct sales, and big-box stores (Home Depot, Lowe's) if you want to inspect one in person before buying.

From around the web

More about flat top griddles

Are flat-top griddles worth it?
Yes — once you cook on one, you'll wonder why you waited. Smash burgers, breakfast for a crowd, stir-fry, fried rice, philly cheesesteaks, hibachi — none of which a regular grill handles well. A 36" Blackstone runs around $349 and becomes the most-used cooker in most households within a month.
How do you season a new griddle?
Wash with soap one time only, heat on high until the surface darkens and stops smoking, then apply 4-6 ultra-thin coats of high-smoke-point oil (avocado, flaxseed, or Crisco), heating between each until smoke stops. Total time about 45 minutes. After that, the seasoning builds naturally with every cook.
Can you grill steaks on a flat-top griddle?
Absolutely — and many cooks prefer it. A screaming-hot griddle gives you 100% surface contact with the steak, producing a deeper, more even crust than grill grates that only sear in stripes. The trade-off is no smoky char flavor and no fat drainage.
How do you clean a flat-top griddle?
While still warm, scrape food debris with a metal spatula or scraper, pour a cup of water on the surface to steam off residue, scrape again, wipe with paper towels, then re-oil with a thin layer to protect the seasoning. Never use soap after the initial seasoning.