The distinction between a griddle and a grill might not be clear to you if you are new to the world of grilling.
Although these two appliances are similar, they have distinct cooking surfaces, call for different cooking approaches, and are best suited for different types of food.
I am here to provide you with a detailed explanation of the differences between a griddle and a grill based on my years of experience as a backyard pitmaster.
- 1 What is a Griddle?
- 2 What is a Grill
- 3 Griddle Vs Grill Comparison
- 4 Which Is Better for Camping: a Griddle or a Grill?
- 5 If I Have a Grill, Do I Still Need a Griddle?
- 6 Final Thoughts on Grill vs. Griddle
What is a Griddle?
A heavy-gauge smooth metal plate used as the cooking surface is the main characteristic of a griddle. While certain griddles can be heated by electricity or charcoal, most griddles are heated by natural gas. Common outdoor freestanding grills run on propane, which is frequently kept in portable tanks. It is also possible to connect a griddle to the home’s natural gas supply.
In order to catch extra oil and grease that drips into a drip tray for easier cleanup, griddles often include grooves around at least one edge of the metal plate. In order for a griddle to function properly, the cooking surface has to be seasoned and maintained. This can take some time and effort, but it’s necessary to produce a non-stick surface that is safe and hygienic to use while cooking food.
Different Types of Griddles
Griddles exist in a variety of sizes and forms, they are a pretty simple piece of cooking equipment, so you can find a model to fit practically any cooking arrangement.
The three most common varieties of griddles and their features are shown below. Your personal needs will determine the best option for you.
If you want a large, flat cooking area in your backyard, freestanding griddles like the outstanding Blackstone 36-inch Griddle or Pit Boss 4 Burner Gas Griddle, which come attached to their own stand and cart, are a terrific choice. You can also read my best griddle grill article for more stand-alone griddle options.
The majority of freestanding griddles have numerous burners installed beneath the steel cooking surface and are powered by gas.
Depending on the type you select, you may also get casters for easier movement, grease traps that are simple to clean, and folding side tables to aid in food preparation.
A tabletop griddle and a hot plate are comparable. It is a compact, portable griddle cooking surface that is simple to assemble and operate. And an advantage over a hot plate is the temps you can achieve are far greater.
A tabletop griddle will come in handy if you’re having a little BBQ party in your backyard, going camping, or having a picnic. I often use mine to make a side of chicken fried rice to accompany the main dish I am smoking on a grill.
A tabletop griddle is portable and may be used to make breakfast meals in your backyard. This griddle will not take up too much room in your shed or garage when packed away due to its small size.
Tabletop griddles prepare food rapidly and effectively. For instance, the Blackstone Table Top 22-inch griddle generates 12,000 BTUs of cooking heat and uses a 1-lb propane bottle. When preparing a light, quick supper, it is very dependable.
Cast Iron Griddle Inserts
A cast iron insert griddle is a flat, square or circular cooking surface that can be put over a heating source or firepit to transform it into a griddle. It is typically an addition to a BBQ or grill.
An insert griddle is a perfect compromise that only improves the functionality of your current set-up if you already own a valued gas BBQ or charcoal grill and lack the space to invest in a freestanding griddle.
Pros of a Griddle
A griddle has so many wonderful qualities. The possibility of losing smaller items via the grill grate is eliminated by its firm, flat surface, which also gives veggies and proteins the greatest amount of heat contact for searing. This connection aids in the Maillard Reaction, a chemical process that, like caramelization, produces a lovely caramelized crust on your meal. Because it is difficult to replicate the charred outside texture over an open flame, practically all steakhouses sear their steaks on griddles.
What’s more! Due to the versatility of a griddle, practically any item can achieve this crispy finish. Listing the things you can’t do on a griddle would be easier than all the things you can. One of the great things about griddles is they can be used over an open flame, such as a campfire, a stovetop, or even a grill.
Versatility: This flat-top grill may be used to cook a wide variety of foods, including meat, vegetables, and breakfast fare.
Simple to clean: A griddle’s smooth cooktop is simple to clean, especially if it has been properly seasoned and cared for.
Time-saving: You can prepare multiple dishes at once on a griddle’s huge cooktop. Additionally, the majority of griddles contain heat zones, enabling the simultaneous preparation of meals that call for various temperatures.
Numerous Food Selections
Other than baked products, it’s difficult to think of food that cannot be prepared on a griddle. Although it wouldn’t be ideal, I suppose you could technically bake something on a griddle with a lid. Although you could if you wanted to, I also wouldn’t turn on a griddle to simply boil a pot of soup or spaghetti noodles.
Because you can prepare so many various foods on a griddle, they are fantastic. A griddle can be used to prepare a variety of foods, including pancakes, hash browns, burgers, sausages, sandwiches, fried rice, stir-fries, fish filets, seared steak, and more. I could probably spend the rest of the day just naming the items I have cooked on a griddle. Unquestionably, this is one of their best-selling factors.
You can Prepare a Variety of Dishes Simultaneously
There is no better way to prepare a substantial breakfast than on a griddle. This is so that every component of the dish can be prepared simultaneously on a single stove.
The griddle can be used to cook eggs, bacon, hash browns, pancakes, toast, and anything else you desire all at once in different regions. There is no requirement for numerous pots and pans.
Large Cooking Surface Area
Griddles give you a sizable work surface. They are made to be large so that you may carry out all of the activities I have been describing. Even a small griddle often has more surface area than a grill with two burners.
If you frequently prepare meals for huge crowds of people, this is quite helpful. It’s also practical for preparing substantial dishes with multiple ingredients, like the breakfast I just described.
Easy to Clean
A griddle can be the best option for you if, like me, you despise doing the dishes to the nth degree. The only thing you need to clean is the griddle because you can cook almost anything on it without using any other cookware.
Griddles Are Good Fun
Yes, grilling can be enjoyable for certain people also. Every barbecue has the “grill master,” who is usually surrounded by a few other individuals who are vying for their attention. However, some people dislike grilling. Some even openly declare their abject hatred of it.
On the other hand, I believe that a griddle is highly entertaining for anyone who enjoys cooking. A griddle, in my opinion, beats a grill when it comes to fun since it gives you the impression that you have a formal restaurant in your home.
Cons of a Griddle
High-end griddles are somewhat pricey.
Griddles require special handling. For instance, to prevent corrosion, you must thoroughly clean and season your griddle after each usage. Additionally, you must use the right oil for seasoning. A very low smoke point oil runs the danger of destroying your food and griddle surface.
Maintaining and Cleaning
Compared to grills, griddles need more cleaning and upkeep. The muck cannot simply be burned off. Actually, the surface needs to be cleaned up and scrapped. Griddles also require proper seasoning, which is something that many new griddle owners lament.
In my opinion, griddles also have the propensity to become much filthy than a grill very quickly. Almost everyone who has ever used a frying pan is aware of how easily it may become clogged after only one use. Since a griddle is essentially a huge frying pan, there is no difference.
Contrary to popular belief, a grill is not superior at controlling temperature than a griddle. Since the entire griddle is one continuous, solid mass, the heat distribution will be rather uniform.
That can occasionally be advantageous, but not always. The left and right sides of the grill will differ significantly if I’m using a 2-burner grill and, let’s say, only turning on the right burner. The left side will be significantly cooler when the top is open, turning it more into a warming rack than a cooking surface.
When using a griddle this isn’t the case. Like a burner grill, griddles feature many burners that can be separately switched on, off, and adjusted, but unlike a grill, heat from one side of the griddle can and will transmit to the other side more readily. The majority of the cooking on a barbecue is done by the flames rather than the grates. On a griddle, it’s completely different.
Another issue with griddle temperature control is that it takes a while for them to heat up and once they do, they tend to stay hot for a very long time. The kind of metal also affects how much this occurs.
Typically, griddles are made of carbon steel, stainless steel, or cast iron. Cast iron is the material that takes the longest to heat up and retain heat, followed by carbon steel and stainless steel. But you can’t rapidly turn the heat up or down, regardless of the type.
Preheating a griddle takes at least 10 to 15 minutes, which is a little longer than a gas or wood pellet grill. Additionally, because griddles normally don’t run at as high a heat as a grill, food takes a little longer to cook (if grilling hot and fast, obviously grilling low and slow takes longer).
For a griddle, the ideal temperature is 350°F, whereas for a grill, the ideal temperature is 400°F. Both can, however, be used at temperatures either greater or lower than those.
Griddles typically take longer to clean up, whether it’s before, after, or both. Although a grill will need a deep clean once in a while that can be very time-consuming.
Food cooked on a griddle is oilier than food prepared on a grill. Without frying oil or animal fat, it will be challenging but not impossible to cook tasty food on a griddle.
The kinds of dishes you normally prepare on a griddle are usually not ideal if you’re serious about eating healthily.
Fumes and Smoke
Smoke and odors can also be produced by griddles. This is one of the reasons cooking at high heat on a griddle is not recommended; you should instead cook at or below 350 degrees Fahrenheit.
The surface of the griddle starts to smoke when it gets too hot, and the smoke is particularly foul and should not be inhaled. It can even cause significant eye stinging. Griddles should be used in an area with a lot of open-air flow, just like grills.
Due to the presence of premium, commercial-grade hood vents, restaurants may get away with using them indoors.
What Kinds of Food are Cooked on a Griddle?
Griddles are best utilized for cooking items that you just wouldn’t be able to cook on a conventional BBQ or grill since they deliver continuous heat across a big, flat cooking surface.
Fajitas, eggs, pancakes, rice dishes, and other delectable delicacies can only be cooked on a surface without any holes in them.
The conventional purpose for a griddle is to prepare a fried breakfast that includes classics like fried eggs, sausages, hashbrowns, bacon, beans, and tomatoes.
The griddle’s high heat makes it ideal for cooking Mexican food, and because it can simulate a wok, you can stir-fry Chinese, Japanese, and Korean dishes on it.
On a griddle, traditional BBQ fares like hamburgers, steak, hot dogs, and chicken will all cook to perfection.
The variety of meals you can cook is greatly expanded by having access to a griddle because you can prepare everything from burgers to chicken fried rice on it.
A griddle may be cheap, but it is a sizable appliance. You must store Carbon Steel indoors because it needs to be kept dry while not in use, taking up valuable space in your garage or shed. If storing the griddle inside isn’t an option you’ll need to spend extra money on a griddle cover.
One of the best cooking surfaces on the globe is carbon steel, although it does need a little more care. Maintaining the seasoning, the shiny slick oil sheen that develops on the surface, is essential while cleaning your griddle. Your griddle plate cannot be cleaned with soap and will occasionally need to be partially reseasoned.
And even though cast iron weighs almost twice as much as carbon steel, carbon steel griddles are still quite heavy. Despite being ergonomically designed, some muscles will still be needed when moving a griddle.
What is a Grill
The cooking surface of a grill features a series of slatted grates spaced about a half-inch apart, as opposed to a griddle’s single, flat stovetop.
Cast iron or stainless steel grates are suspended over a heat source in a grill. Direct cooking is aided by the heat from the open flame, and contact with the hot metal grates which will produce recognizable sear marks.
The three main heat sources for grills are charcoal, wood pellets, and gas. (propane or natural gas). Grills made for burning wood or charcoal are preferred by most grilling enthusiasts because they give meals a smokey flavor.
Gas grills are more practical since they light and cook more quickly, but they sacrifice part of the flavor of real smoke.
Grills come in two varieties: open grills with bars that hold food directly over an open flame and solid grills with ridges.
Griddles look like solid grills. They have continuous rows of ridges through which fat drains, leaving your meat with lovely sear scars.
While high-end alternatives have porcelain-enameled steel or cast iron grills, less expensive grills have metal grates made of chromed steel.
Grills generate a lot of heat and smoke. They are therefore perfect for usage outside or below a business ventilation system.
Pros of a Grill
Grillers fervently maintain that anything can be grilled, and they’re largely correct. No matter what you’re cooking, these very flexible tools employ direct flame contact to cook your items and leave them with a gorgeous (and delicious) char. There isn’t a vegetable or protein that doesn’t benefit from the smokey flavor of a grill, from the obvious mainstays like skirt steak for fajitas to interesting sides like charred asparagus.
For those who are concerned about their health, grilling is a fantastic option. You don’t need oil or grease to keep your items from sticking to a pan because grills use dry heat. Additionally, while you cook the meat, the high heat of the flames will gradually cause the fat to render out, giving you a leaner, lighter cut.
Grills can be used in a variety of ways. Almost any solid food can be prepared on a barbecue. Only meals that are small enough to pass through the grill grates would be an exception.
Accessories can further increase a grill’s adaptability. You wouldn’t fry an egg on a grill; instead, you would use a frying pan. There is no reason why you can’t heat a frying pan over the grill grate and achieve the same results.
You can also use a grill as an oven. My wife and I use our barbecue regularly for food that’s too big for our oven. We have successfully used it to bake bread, pizza, brownies, roast veggies, and pretty much anything else that would be cooked in a convection oven.
Finally, I believe it’s crucial to note that you can effectively convert your grill into a griddle by placing a griddle pan on it. You won’t have the same expansive cooking space, but it shouldn’t be a big deal unless you are cooking for a sizable crowd.
Grilling Surface Area
Even small grills offer a good amount of surface area for cooking. For instance, a typical Weber kettle grill, the traditional spherical charcoal grill with which most of us are familiar, has a far bigger cooking surface than the majority of frying pans.
Grills with burners typically have 2 to 6 gas burners. An entire meal for one or two people, or enough hamburgers, hot dogs, etc. for five to ten people at once, can be prepared on a two-burner grill.
On the other hand, a 6-burner grill offers enough room to prepare a complete meal for four to five people or enough individual dishes for a big party of at least 20 people.
The warming rack, the little rack above the main cooking grate, can also be used to increase the cooking space. This rack is frequently used to grill your main course while toasting buns and frying vegetables.
Despite the grill’s enormous cooking surface area, a griddle normally always comes out on top.
Depending on the grill and how you look at it, cooking time might be a pro or a con.
An instant-start propane grill can be used to cook in around five minutes. Due to the intense heat of the flames, almost any item can be swiftly cooked once the grill is ready.
A wood pellet grill needs around 15 minutes to start burning before it can be used.
However, a charcoal grill is notoriously challenging to light and takes a while to heat up—typically 30 to 45 minutes. However, food can be swiftly prepared once the grill is ready.
Efficiency of Fuel
Grills use less fuel than electric stoves and griddles. They consume less gas since they heat up faster and have a lid to contain the heat. In relation to what it provides, the fuel also lasts a very long time. A 20 lb propane tank, for instance, normally allows for 18 to 20 hours of cooking time.
Maintaining and Cleaning
Barbecues, particularly gas barbecues, require little upkeep and cleaning. The cooking grate can usually be cleaned by simply burning the grime off and scraping it with a wire brush.
If you use your grill frequently, like every weekend, you should probably take off the grate and clean the burners and bottom of the grill once every one to two months. However, from what I’ve noticed, most people hardly ever do this.
Cooking Low-Fat and No-Fat
By its inherent nature, a grill minimizes the amount of fat in the food you cook on it. We are all familiar with the flares that occur when chicken or hamburger grease drips into the flames.
Naturally, low-fat foods can also be prepared with little to no extra oil. I frequently only brush a little layer of extra virgin olive oil on the grill grate while grilling vegetables.
More Nutritious Food
In addition to lowering fat content, grills can increase the nutritional value of the food you’re cooking. Grilling preserves more of the vitamins in fruits and vegetables than boiling or frying does. Do not, however, overcook them.
Although some grill appears to only have two settings, flame on or flame off, when used properly, they offer surprisingly good temperature control.
There are various techniques that can be used on burner grills. Similar to a gas stove, you can control the flame size using the control knobs. You can also turn different combinations of the burners on or off, leave the lid open or closed to manage the heat, and move food to hotter and cooler locations on the grate.
There are ways to regulate the temperature even with a charcoal grill. To generate a hot side and a warm side, for instance, you may shift all the coals to one side of the grill. Depending on whether you want high, medium, or low heat, you may time when you put the meal on the grill and alter the air vents accordingly.
Smoky and Charred Flavors
Most folks like the particular taste of charred food. There is just no better method to burn something than over an open flame. Charcoal or wood pellet grill imparts a flavor that is difficult to replicate.
I frequently only consider flavor and scent when considering food, but appearance also plays a significant role in how much we enjoy it. Most people, including myself, enjoy having their food’s surface covered in a tidy row of grill marks. This is another method by which we obtain the smokey charred flavor I just mentioned.
Cons of a Grill
Grills don’t belong indoors since they emit a lot of smoke, which quickly fills up your home. You should deep clean your grill at least once every six months. Deep cleaning a grill is a nightmare. The procedure is somewhat laborious and difficult.
Food Choice Limitations
Even while grills are adaptable, you are essentially confined to cooking just meat, fish, fruit, and vegetables that won’t fall through the grate without additional cookware. Any bread, even tortillas, can also be toasted.
Rice, small vegetables like frozen peas, corn, and home fries, foods that start out as a liquid and then firm up, such as eggs and pancakes, foods that are battered, unless you don’t mind making a big mess, and soft foods like tofu are difficult to cook on a grill because they have a tendency to stick and/or fall apart.
Grills are Just Grills
Again, a grill can only do one thing, grill, without any pots or pans or extras like a side burner or rotisserie kit. Additionally, just because something can be grilled doesn’t imply that’s how you should always prepare it.
Perhaps you and I both like smash burgers over grilled burgers. In case you’re unfamiliar, a smash burger is a very thin, crusty burger that has been smashed flat on a griddle or frying pan. On a grill, you can cook thin burgers but not a real smash burger.
Food Is Easily Burnt
If you’re not careful when cooking over an open flame, you risk quickly burning your meal. I can’t tell you how many times I’ve placed something on the grill, covered it, stepped away for a short while, and then come back to something that has completely burned.
Possibility of Fire
Not just your food is susceptible to burning. Anytime you work with an open flame, there is a chance that you’ll unintentionally ignite a fire. Unattended wooden spoons or papers left too close to the grill can easily catch fire. Or an excited pet dog running around can knock over a charcoal grill leading to a house fire. So extra care is always needed when using a grill.
Grills, especially charcoal and wood pellet grills, can and frequently do produce a lot of smoke (a positive and a negative). This certainly poses a risk to one’s health. Even with their smokeless flames, propane grills still emit harmful gases and particles, therefore they must always be used in a room with good ventilation.
This one is all too familiar to me since I reside in an area with a lot of wind. When it’s windy outside, grilling is both ineffective and frustrating. I lost count of the number of times a blast of wind extinguished the flame on my side burner or massively increased the temp in my main cooking chamber.
Even when the grill’s covered, powerful gusts have been known to blow out the flames. Even with the lid on, wind and rain can significantly slow down cooking times by removing heat from the grill. And grilling in the rain bring more problems you can read about here.
What Kinds of Food Are Cooked on a Grill?
You must decide between direct and indirect grilling while using a grill.
It takes a lot of effort to cook your food directly over the heat source when you direct grill it. It is ideal for cooking items like burgers, kebabs, thin steaks, whole fish, and other dishes that call for high heat.
Food that needs to be cooked more gently should be grilled indirectly. It is perfect for cooking things that require low heat, such as brisket and bone-in poultry.
Although grills are a fantastic option, not everyone should use them. A charcoal barbecue may be purchased for less than $50, and a gas grill can cost you thousands of dollars. Additionally, they will continue to cost you after your first investment because they always need charcoal, gas, pellets, and occasional upkeep.
Additionally, smaller foods like shrimp or mushrooms don’t work well on grills. These components frequently burn before you even get a chance to eat them because they fall through the grill grate. Skewers can help with this, but they require more time and equipment while preparing your dish.
Griddle Vs Grill Comparison
To assist you in making a wise choice, let me now compare a grill with a griddle.
I shall contrast the two of them based on numerous important characteristics. With this comparison, it will be simple for you to select between them.
One of the characteristics that set a grill apart from a griddle is the flavor of the food. This is how:
Grills: When using a grill to cook, you’ll notice that it emits a good quantity of smoke. The majority of the time, some of this smoke is absorbed by your food.
Your food might taste or have a smokey flavor as a result of this smoke. Depending on whether your taste buds will enjoy it or not, this flavor might be a positive or a drawback.
Griddles: The flavor of food cooked on a griddle is often sautéed or pan-seared.
Griddles also offer a sizable cooking surface that contacts the food you are preparing. As such, food prepared using a griddle will have a crispy layer on the outside.
The temperature at which something should be prepared is the most crucial consideration when preparing food. Most grills can reach temperatures of about 400°F when utilized properly, which gives you a wide range of cooking options.
You can grill your meat, sear it, and cook it over an open flame. Griddles normally cook at temperatures of approximately 350°F, so while you can cook most foods on them, you won’t be able to cook a great steak on them.
On your griddle, cooking a steak will probably result in an outer that is overcooked and an interior that is raw.
Depending on what you are cooking, using a grill may be healthier than using a griddle. When you use a griddle to cook, the fat is prevented from draining and instead congregates near the food, where it soaks back in.
Grease from a grill drains between the slats and does not re-enter the food you are cooking. Because the food residue can be removed from the grates with just a scrape, it also makes it simpler to reuse a grill without thoroughly cleaning it.
Grease must be removed from a griddle after each cooking session or else your fried rice or quesadilla may taste like bacon grease!
As was already noted, many people believe they can cook more on a griddle, but in actuality, you can cook almost anything on a grill, plus more.
While the grill’s surface is not ideal for foods like quesadillas, eggs, pancakes, and baked beans, you can typically cook these foods in a frying pan set on your grill (as long as it is oven/high heat rated)! Additionally, you can usually get a grill with a griddle add-on and combine the best of two worlds.
A griddle cannot be claimed to be like this. I’m not aware of any griddle that has a grill attachment. As a result, once you buy a griddle, you can only use it to prepare foods that require a griddle.
Maintenance and Cleaning
Any product’s ease of cleaning is an important consideration that you cannot overlook. Knowing which is easier to clean is crucial when choosing between a grill and a griddle.
Grill: If you want to remove the tough food particles from a grill, you will need to use a grill brush. In addition, paying closer attention will be necessary to reach the nooks and crannies.
You will also need to remove the grates and clean below them if grease seeps inside of them.
Griddle: Because of its flat surface, a griddle is extremely simple to clean. You might only need a little warm water and a scrapper.
Once more, getting rid of food that is trapped or uncooperative is not a major issue.
In conclusion, cleaning a griddle is more easier than cleaning a grill.
Keep in mind that a new griddle needs to be seasoned before being used. Seasoning is necessary because:
- It coats the griddle plate and guards against rust, water damage, and humidity.
- Your cooking will be more successful because it makes the cooking surface non-stick.
- It makes cleaning the cooking surface simple.
- It increases the griddle’s toughness.
Re-seasoning your griddle is necessary, especially if the surface starts to blister or break.
Nevertheless, seasoning and cleaning a griddle are simple procedures to carry out.
Griddles normally only have one fuel option – gas. Although there are electric options if you want to griddle at home. You cannot a stand-alone griddle that uses charcoal or wood pellets.
When purchasing a grill, you have the option of selecting the fuel source you want to utilize. Additionally, some barbecues offer a variety of possibilities. For instance, if you want to give your meat a smokey flavor, you can buy a gas grill and still add wood chips with a smoker box.
The griddle might triumph in this particular category. Griddles are typically portable due to their size and practically universal use of gas or electricity. However, there are lots of little grill choices available that are ideal for your balcony, camping vacations, and tailgating.
Just be aware that you won’t profit from the space we were talking about above when you choose a more portable barbecue. Nevertheless, you will be able to fry more at once than you could on a griddle!
Here is a list of some of my preferred portable grills:
Don’t get too focused on mobility; you can get portable versions of grills that are either gas, charcoal, or electric.
Most of the time, you can’t upgrade a griddle once you get it. For the duration of the griddle’s life, what you buy is what you receive.
There are countless upgrade possibilities for grills. Most grills allow you to add a griddle adapter, and some even have one you can attach to the side to save room. Other options available include side burners, pizza ovens, temp controllers, and more.
A barbecue may be bought in two steps: the basic grill and any extras you want to personalize it. This makes customizing a grill rather than a griddle for your family much simpler.
One of the most crucial things to take into account is the material used to create a product. Among other things, the material determines a product’s safety and durability.
Griddles: The majority of griddles on the market are made of cast iron or steel. These two are frequently produced for domestic or camping use.
Other, more substantial stainless steel or chrome designs might be seen, though. Most of these are used for business.
Griddles are made of materials that are exceptionally good at retaining and recovering from heat. As a result, the material contributes to the effectiveness of your cooking.
Grills: Grill grates come in a variety of materials. Among the typical materials are:
- Stainless steel
- Nickel-plated steel
Cooking is made easier by the porcelain covering. But it makes absolutely no difference to effective cooking.
A lot of grill grates are also sturdy, long-lasting, and corrosion-resistant.
An intriguing element of a grill that is normally absent from a griddle is storage. You should probably look for a barbecue with a cabinet to store the propane and other grilling equipment if you’re buying one for your home.
Typically, a griddle is just a container that you lay on your counter and use to cook on while holding the propane can. Some electric ones lack even this feature; they are merely a flat pan with a socket that has no storage capacity.
There is storage room on some of the latest outdoor griddles, although it is often much smaller in size. Therefore, we suggest the grill if you believe you need to store some goods.
Which Is Better for Camping: a Griddle or a Grill?
The greatest griddle or grill for camping ultimately comes down to personal preference. Be ready for a lengthy discussion if you bring it up at a campfire because RVers and car campers have strong beliefs.
If you want to prepare a big meal of bacon and eggs when traveling in your RV, a griddle is probably a better option. A griddle offers a sizable, flat cooking surface perfect for simultaneously cooking pancakes, bacon, and eggs. Additionally, the heat from a griddle helps keep food from sticking or burning.
If you’re more interested in grilled items like hamburgers and hot dogs, a grill is probably the best option. A griddle cannot duplicate the excellent charred, smokey flavor that a grill imparts to your food.
In other words, a griddle or grill may help you prepare a meal that will fulfill your hunger whether you’re in the mood for breakfast or lunch.
If I Have a Grill, Do I Still Need a Griddle?
Various meals are more effective with certain tools than others. For instance, very acidic meals like tomatoes or citrus will remove the seasoning from your griddle’s carbon steel. Because of this, meats marinated in citrus or veggie skewers with tomato would be better suited for grilling.
Scallops, shrimp, and loose vegetables like sprouts or shishito peppers will, however, pass through your grill grates because they are small. They will need to be fried on the griddle’s flat surface or the grill frying pan.
The vast majority of protein and produce will provide wonderful results on both the grill and the griddle, while there are some elements that will only work on one or the other. How can you tell which you prefer best? Experiment. You’ll notice that while both tools provide rich, smokey tastes, the texture differs. So start your grill or griddle and decide which tool suits your needs better.
I’d say if you have a grill you don’t need a griddle, but having that extra flexibility is nice to have.
Final Thoughts on Grill vs. Griddle
Overall, I’d say the winner is a grill! A grill can do so much more than a griddle, and with a few extras (like a griddle attachment), it can actually do everything. Even though they are smaller, griddles lack the searing and cooking power necessary to produce a flavorful steak or rack of ribs.
In other words, if you’re deciding between a grill and a griddle, choose the grill. Then, if you really want to cook things like eggs or pancakes, buy the griddle attachment. The grill will serve you much better than the griddle ever can, and you can customize it further to maximize its utility.
Just bear in mind that since grills are typically big and bulky, you’ll need to consider where you’ll store it and whether you’ll be taking it on trips. Otherwise, purchasing a barbecue for yourself is a great choice!