Blackstone Griddle Accessories: What You Actually Need (and What to Skip)

Most griddle gift guides assume nobody owns one yet. That's the wrong problem for half the people shopping in December.

If the Blackstone is already on the patio, or you're buying for someone who won't stop talking about smash burgers, they don't need another cooking surface. They need the tools, fat, care and flavor that turn a bare cooktop into a working station.

This guide is for that person. It covers what to buy first, what to add later, and what to skip, in the order that actually makes sense.

Shop the full aisle: Flat Top Griddle Accessories, Tools & Kits

Griddle or grill? They're different jobs

A flat top wins on crust, eggs, smash burgers, fajitas and cheesesteaks, anything that wants even heat and a wide landing pad. The grill still owns smoke and sear marks. Neither replaces the other, so the goal here is making weekend griddle cooks faster and cleaner.

The six things that actually matter

You can buy forty Blackstone accessories. About six get used every single cook.

1. A real smash press

Smash burgers are why a lot of people bought the griddle in the first place. A dedicated press beats a spatula smash every time: even crust, even thickness, and none of the wrestling.

→ Grill Masters Club Grill & Burger Press for burgers
→ Heavy Cast Iron Bacon & Griddle Press (2.2 lb) for bacon, chicken and cheesesteaks

The two aren't interchangeable. The round smash press flattens a ball of beef in one motion. The 2.2 lb cast iron slab sits on top of bacon and keeps every strip flat while it renders. Serious griddle cooks own both.

2. A wide griddle spatula, ideally two

Grill spatulas are built for grates. Griddles want width, to scrape under a crust without tearing it, flip smash halves, and move a pile of onions without losing half of them to the floor.

→ 14" Stainless Steel Griddle Spatula by Fox Run
→ Budget option: Perforated Griddle Spatula by TableCraft

Watch anyone who cooks on a flat top for a living and they're working two spatulas at once, one holding and folding, one lifting and transferring. It's the only way to chop onions into beef or turn a pile of hash browns without the whole thing going sideways.

14" Stainless Steel Griddle Spatula by Fox Run

$13.99

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3. A melting dome

The cheapest upgrade with the biggest payoff. Squirt a little water beside the patty, drop the dome over it, and steam melts the cheese in seconds, before the burger overcooks waiting for it.

→ 8.8" Grilling Dome with Handle by TableCraft for full-size griddles
→ 7" Round Aluminum Grilling Dome by American Metalcraft for smaller surfaces and single burgers

The dome only works if you can get water next to the food, which is what squeeze bottles are for. Fill one with water for the steam melt and one with oil for the surface.

4. Cooking fat that isn't whatever's in the pantry

This is the step most accessory guides skip, and it's the one that changes how the food tastes.

→ Wagyu Beef Tallow Spray by South Chicago Packing: beef fat on beef, in a spray can so there's no scooping
→ Graza "Sizzle" Extra Virgin Olive Oil: made for cooking and searing, right for eggs, vegetables and breakfast
→ Golden Rule 100% Beef Tallow: the 16 oz jar for people smashing in volume

Tallow is what makes a backyard smash burger taste like a steakhouse one. It's also a consumable, which makes it the thing a griddle owner actually runs out of.

Wagyu Beef Tallow Spray by South Chicago Packing (7 oz)

$17.99

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5. Griddle oil for care (not the same as cooking fat)

Cooking fat goes under the food. Griddle oil goes on the surface after the cook, and it's what keeps a flat top slick, seasoned and rust-free between weekends.

→ Griddle Oil by Caron & Doucet (16 oz)
→ Griddle Seasoning & Cast Iron Conditioner by Caron & Doucet to rebuild the surface after a deep clean

6. Seasoning built for a flat top

You want diner-style salt, pepper and garlic for smash night, plus something with real flat-top identity for fajitas and breakfast potatoes.

→ Salt, Pepper + Garlic by The Spice Lab
→ Fiesta That Mexican Seasoning by The Flat Top King

For a finish that makes the plate look intentional, Sweet Heat Grill & Wing Squeeze goes on a smash burger the way it was meant to.

Protect it: covers and a real cleaning kit

A cover sized for your model

Moisture is what ruins a griddle. A flat top that lives outside uncovered will show rust after a wet week, even with good seasoning. Buy a cover made for your exact size: a hard lid or hood keeps rain off the cooktop and lets you close it while it cools, and a fitted soft cover over the whole unit keeps out dust, pollen and leaves. Most owners end up with both. Whatever you pick, let the griddle cool and oil it first, and never trap a wet surface under a cover.

The cleaning kit that actually gets used

A clean griddle is a hot griddle, a scraper, a little water and a towel. Add a few things for the tougher days:

• A flat scraper to push food and grease into the trap while the surface is hot. Your griddle spatula's edge works in a pinch.
• Squeeze bottle of water to steam off stuck bits.
• Tongs and towels, or Q-Swiper Scrub-Clean Reusable Cloths, to wipe the surface without burning your hands.
• Griddle & Cast Iron Salt Scrub for sticky, patchy build-up.
• A Chain Mail Scrubber (8" x 8") for the scrape-down on stubborn spots.
• Griddle oil for the last step, every time.

Our guide to cleaning a flat top walks through the full routine, and how to season a Blackstone covers the first-day setup.

Griddle & Cast Iron Salt Scrub by Caron & Doucet

$14.99

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Build the station: tool storage, wind guards and grease liners

Tool storage

Once you own two spatulas, a press, a dome and bottles, the side shelf fills up fast. Magnetic strips or hooks that clip to the griddle's side shelf or frame keep tools off the cooktop and within reach, and a caddy or bin for bottles and seasonings saves trips back to the kitchen. Look for hooks that fit your model's shelf or rail before you buy.

Light for night cooks

In fall and winter it's dark before dinner. A clip-on or magnetic light pointed at the cooktop beats a phone flashlight. The Flexible Magnetic LED Grill Light by Drip EZ attaches magnetically and bends to aim where you need it.

Wind guards

Propane griddles lose heat in the wind, and a gusty day can blow out burners or leave one side of the cooktop much cooler. Wind guards are metal panels that attach to the back and sides of the cooktop. They're worth it if you cook on an open deck, at the lake or in a parking lot. Buy them made for your griddle size so they fit snugly.

Grease cup liners

Disposable foil liners for the grease cup or trap turn the worst cleanup job into lift, toss and replace. Match the liner to your model's cup (rear or side). Always let the grease cool before you pull it.

Add a grilling zone

Want grill marks without firing up a second grill? The 15" Sear'NSizzle GrillGrate sits on a flat top and turns part of the cooktop into a raised-rail grilling surface for steaks, chops and vegetables.

Tailgating and travel

Tabletop and portable griddles are made for tailgates, camping and the lake. A few extras make the trip easier:

• A carry bag or case sized for your griddle so grease stays off the car.
• A propane adapter hose if you want to run a tabletop griddle from a bulk tank instead of 1 lb cylinders. Use one rated for your model.
• A stand or prep table so the griddle isn't sitting on a tailgate.
• A travel kit: one spatula, one scraper, a squeeze bottle of oil and a squeeze bottle of water, paper towels, trash bags and your seasoning.
• Let it cool fully and oil it before it goes back in the bag.

The buying order

1. Day one: griddle spatula, scraper, squeeze bottles, griddle oil or conditioner.
2. First burger night: smash press, melting dome, patty paper, beef tallow.
3. First rainy week: a cover.
4. First breakfast: cast iron bacon press and egg rings.
5. Once it's a habit: salt scrub and chain mail for deep cleans, tool storage, a light.
6. If you travel or cook in the wind: wind guards, carry bag, adapter hose.

Accessory comparison table

What to skip

• Giant 30-piece gadget sets. Most of the pieces are thin, short and end up in a drawer. Buy fewer, better tools.
• Flimsy or narrow spatulas. If it flexes under a smash burger, it's a grill spatula.
• Plastic and nylon tools. A hot griddle melts them.
• Nonstick cooking spray for seasoning. It can leave a gummy layer. Use oil, tallow or a conditioner.
• Wire grill brushes on the cooktop. A flat scraper works better on a flat surface.
• Accessories that don't list your model size. Covers, guards and liners need to fit.

Or buy the whole station at once

We bundled the working set three ways so nobody has to play product roulette in a cart.

Flat Top Pro Kit

$124.99

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The smash burger workflow, start to finish

1. Get the surface hot and hit it with tallow until it shimmers.
2. Balls of beef down, patty paper on top, smash hard with the press and hold for ten seconds.
3. Season with SPG while the crust sets.
4. Scrape and flip with the wide spatula. Get under the crust, not through it.
5. Cheese on, squirt water beside the patty, dome it for twenty seconds.
6. Scrape the surface down and re-oil with griddle oil so tomorrow starts clean.

Your griddle is the best breakfast surface you own

Most people buy a flat top for burgers and never cook breakfast on it. Bacon renders flat under a cast iron press instead of curling. Hash browns crisp in the rendered fat. Egg rings turn out round eggs that fit an English muffin and double as pancake molds. Pair the Breakfast Kit with the BBQ Brunch Bundle for the flavor side.

What to buy them when they already own the griddle

• The safe default: the Flat Top Pro Kit. Nine pieces, nothing they'll have to go buy afterward.
• Going big: the Ultimate Kit, twelve pieces with tallow, an apron and a hat.
• They already have the tools: lead with consumables: tallow, griddle oil, Fiesta That.
• They only make burgers on it: the Breakfast Kit.
• They're a bacon person: the Bacon Boss Bundle, smoked pork belly and candied bacon, and the flat top is one of the ways it's meant to be cooked.

Frequently asked questions

Can you use beef tallow to season a Blackstone?

Yes. Beef tallow has a smoke point of roughly 400°F and polymerizes on hot steel like oil does. Wipe on a very thin coat, heat until it stops smoking, and repeat. Many griddle cooks also use tallow as their cooking fat for smash burgers.

Is beef tallow better than oil for seasoning a griddle?

Not better, just different. Tallow builds a good layer and adds beefy flavor when you cook with it. Neutral oils like canola or avocado, or a dedicated griddle conditioner, are easier to spread thin. Either works if the coats are thin.

What accessories do I need for a Blackstone griddle?

Start with a wide griddle spatula, a scraper, squeeze bottles, a smash press and a melting dome, plus a griddle oil or conditioner for care and a cover. Everything else is optional.

Do I need a cover for my Blackstone?

If it lives outside, yes. Rain and humidity are the main causes of griddle rust. A hard lid or fitted soft cover sized for your model, plus a thin coat of oil after each cook, prevents most of it.

What should I not buy for my griddle?

Skip thin, flexible spatulas, plastic tools that melt, oversized gadget kits full of pieces you will never use, and nonstick sprays for seasoning.

What is the best gift for someone who already has a Blackstone?

A kit that covers the working tools, like the Flat Top Pro Kit, or consumables they will run out of: beef tallow, griddle oil and seasoning.

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