Blackstone Griddle Accessories: The 6 Things You Actually Need on a Flat Top

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 shut up 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. No cast-iron insert, no starter griddle upsell. Just what earns a spot next to a griddle you already own.

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, cheesesteaks — anything that wants even heat and a wide landing pad. The grill still owns smoke and sear marks. Neither replaces the other.

If someone has already chosen the griddle, the job is making weekend cooks faster and cleaner, not converting them back to grates.

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 off, 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 isn't showing off. It's the only way to chop onions into beef or turn a pile of hash browns without the whole thing going sideways.

3. A melting dome

This is 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 the squeeze bottles are for. Fill one with water for the steam melt and one with oil for the surface. Four dollars of plastic that makes a sixteen dollar dome actually function.

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

This is the step most accessory guides skip entirely, 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 and no greasy lid

→ Graza "Sizzle" Extra Virgin Olive Oil — built for high heat, 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.

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)

For deep cleans and rescue jobs:

• Griddle & Cast Iron Salt Scrub for sticky, patchy build-up
• Griddle Seasoning & Cast Iron Conditioner to rebuild the surface afterward
• Chainmail Scrubber for the scrape-down

6. Seasoning built for a flat top

You want diner-style salt, pepper and garlic for smash night, plus something with actual flat-top identity for fajitas, breakfast potatoes and anything on the Mexican side of the griddle.

→ Salt, Pepper + Garlic by The Spice Lab

→ Fiesta That Mexican Seasoning by The Flat Top King

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

Or buy the whole station at once

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

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.

That's the whole religion. Every tool on this list exists to make steps two through five automatic.

Your griddle is the best breakfast surface you own

Most people buy a flat top for burgers and never cook breakfast on it, which is a waste of the best thing it does. Bacon renders flat under a cast iron press instead of curling. Hash browns crisp in the rendered fat. Egg rings turn out perfectly round eggs that actually fit an English muffin, and they double as pancake molds.

The whole plate comes off one surface at the same time. No pans, no oven, nothing to scrub afterward.

Care is what keeps a griddle worth owning

A neglected flat top goes sticky and patchy, and then it stops getting used. A five-minute habit after each cook beats a Saturday spent rescuing it.

• Every cook: scrape, wipe, thin film of griddle oil.
• Weekly, or after something sticky: salt scrub, then conditioner to rebuild the seasoning.

Treat care products as part of the kit rather than an afterthought. They're the reason the tools keep working.

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, so it opens like a gift instead of a parts order.
• They already have the tools: lead with consumables — tallow, griddle oil, Fiesta That.
• They only make burgers on it: the Breakfast Kit, because the griddle is the best breakfast surface in the house and most people never find that out.
• They're a bacon person: the Bacon Boss Bundle — smoked pork belly and candied bacon, and the flat top is one of the three ways it's meant to be cooked.
• No griddle at all: Fiddle With The Griddle.

Bottom line

If they already own a griddle, stop shopping for another cooking surface.

Shop for the station instead: press, wide spatula, melting dome, a real cooking fat, griddle oil and a seasoning built for flat tops. Buy it piece by piece, or let one of the kits do it in a single click.