By Irishexaminer.com,Noel Campion

Copyright irishexaminer

Let’s not beat about the bush, the Blackstone 36-inch Griddle is a large and heavy unit. At nearly 70 kilograms, this isn’t something you casually drag from the shed with one hand while carrying a tray of burgers in the other. Assembly was straightforward, thanks to a clear and intuitive printed manual. However, I did need an extra pair of hands when it came to lifting and placing the heavy cast-iron griddle onto the frame. Think of it as team bonding before the first cook-up.

Once assembled, it sits there like the centrepiece of your outdoor space. It doesn’t hide in the corner like a compact barbecue. This is unapologetically a “look at me” appliance. The design is utilitarian yet thoughtful, featuring large side shelves with tool hooks and folding storage, a bottom shelf for extra gear, and even a kitchen roll holder tucked neatly on the side. And, there’s even a built-in bottle opener. Because, let’s face it, if you’re the one on cooking duty, you shouldn’t also have to hunt down the bottle opener.

Cooking surface: A slab of possibility

The griddle surface itself is vast at just under 5,000 square centimetres of cooking space. In real terms, that’s more than enough to cook breakfast for a large gathering or to keep multiple dishes on the go without fighting for room.

The four burners run across the surface, each controlled by its own chunky dial with distinctive orange accents. This means you can create heat zones: one side is screaming hot, searing, while the other offers gentle warmth for toasting bread or keeping food warm. The ability to cook different foods in separate zones is excellent for large meals, but I found you still need to heat two burners even when cooking in just one zone, as the unheated cast iron pulls heat away.

Seasoning the surface is the first job, just like a cast-iron pan, and it transforms the steel into a slick, non-stick platform. From then on, it’s minimal oil, easy flipping, and frankly, a lot of fun. Cooking outdoors is always a joy, and the Blackstone provides ample room to work with. There’s something deeply satisfying about open-air cooking — no noisy extractor fans, no kitchen full of fumes — just you, the sizzling food, and a more hands-on experience than you’d ever get with a barbecue lid closed.

Performance in practice

Now here’s where the Blackstone really comes into its own. Over the past few weeks, I’ve cooked everything from the obvious burgers and sausages to stir-fried veg, pancakes, and fried eggs. A full Irish breakfast on this thing is a sight to behold: sausages sizzling on one burner, mushrooms and tomatoes charring on another, while bacon crisps up and hash browns golden in the middle. All ready at the same time, without juggling pans or stressing about oven timers.

And it’s not just the carnivores who are happy. The sheer surface area means you can cook veggie dishes alongside meat without cross-contamination, which is a win when catering for a mixed crowd. Halloumi, peppers, veggie skewers, flatbreads, and my personal favourite: melted butter with garlic poured into open mushrooms – delicious. Everything cooks evenly and tastes brilliant.

If you enjoy being hands-on with cooking, the Blackstone really delivers. Shifting food across hotter and cooler zones, flipping pancakes, or just juggling multiple dishes feels fun and interactive. It transforms outdoor cooking into a performance, and guests love standing around to watch.

The year-round entertainer

One of the joys of the Blackstone is that it makes outdoor cooking feasible all year. In summer, it’s perfect for garden parties and evening feasts. In autumn, it’s just as satisfying for warming dishes on crisp evenings. And unlike a traditional barbecue, there’s no waiting ages for coals to get going or worrying about whether you’ve got enough charcoal. Gas bottle connected, ignition pressed, and you’re off.

Design extras worth shouting about

The details make this feel like a thought-through product. Each side shelf can fold down for storage, but when in use, they provide plenty of space for plates, condiments, or just somewhere to rest your tongs while you crack open another drink. The angled cooking surface cleverly funnels grease and food debris into a drip tray at the back. The only drawback I found is that it needs to be parked on a level surface, as the legs don’t offer any adjustment to compensate for uneven ground.

And then there’s the community. Blackstone’s own YouTube (Blackstone) channel is full of ideas and tutorials, and there’s a vast online community swapping recipes, tips, and accessories.

The niggles

Of course, it has its drawbacks. On a flat surface like concrete, it moves around easily, but take it off the beaten track and it quickly becomes unwieldy. Being a gas burner, you’ll also need to supply your own tubing and regulator. And if you want it to survive damp Irish winters, a good cover is essential, unless you’re lucky enough to have a sheltered pergola to tuck it under.

Then there’s the debate with barbecue purists: no grill marks, no smoky charcoal flavour. True. However, in exchange, you get versatility, reliability, and a stress-free cooking experience. Frankly, I think the griddle produces tasty and consistent results that you can rely on.

The Blackstone 36-inch Griddle isn’t subtle, it isn’t light, and it isn’t cheap. But if you’re someone who loves entertaining outdoors, year-round, it’s a complete outdoor cooking solution. With huge cooking space, four controllable burners, and thoughtful design touches, it takes the stress out of catering and turns outdoor cooking into the main event.

€900 – €1,000 Harvey Norman