Grilling & Outdoor Cooking

Collection: Grilling & Outdoor Cooking

42 products

Grilling & Outdoor Cooking

Turn your backyard into a full-blown cookout destination with outdoor grilling and cooking equipment built for weekend warriors, tailgaters, and serious backyard chefs. Whether you are smash-burger searing on a flat-top, firing a bubbly Neapolitan pizza, or coaxing deep mahogany smoke rings out of a rack of ribs, this lineup brings the flame, the sizzle, and the low-and-slow together in one place.

Start with flat-top Blackstone griddles in 17", 22", 28", and 36" footprints - perfect for breakfast hashes, teppanyaki nights, and crowd-sized smash burgers on restaurant-grade rolled steel. When pizza night calls, our outdoor pizza ovens hit 900 F in minutes for leoparded crusts that rival a wood-fired pizzeria. For true pitmaster territory, the pellet grills and smokers dial in precision temperatures for brisket, pork shoulder, and smoked wings. Need inspiration? Browse technique deep-dives from AmazingRibs and flavor-layering tips from Serious Eats Grilling.

Round out the rig with the gear that makes cooking outdoors actually effortless. Protect your investment with weatherproof covers and carry bags, expand your prep surface using the modular side shelf rail system, and stock up on spatulas, scrapers, squeeze bottles, and seasoning kits from our accessories and toolkits. Official recipes and troubleshooting guides live on the Blackstone recipe hub, so you always have a next-cook plan ready. From $16.99 tools to $1,499 complete cook stations, every budget gets an upgrade.

Fire up your next backyard feast with the complete grilling and outdoor cooking collection - shop griddles, pizza ovens, smokers, and accessories built to feed a crowd and last season after season.

Frequently Asked Questions

Which outdoor cooking equipment is best for my backyard setup?
It depends on what you love to cook. Flat-top griddles are unbeatable for smash burgers, breakfast hashes, and feeding crowds fast. Pizza ovens hit 900°F for authentic leoparded crusts in under two minutes. Pellet grills and smokers give you set-and-forget precision for brisket, ribs, and smoked wings. Many backyard chefs end up owning one of each - start with whichever style matches your most-cooked menu. Browse the full lineup to compare.
What size Blackstone griddle should I buy?
Choose based on crowd size and portability needs. The 17" On the Go is perfect for tailgating, camping, and two-person meals. The 22" suits small families and apartment patios. The 28" is the sweet spot for most backyards - enough real estate for burgers plus sides. The 36" is party-ready, cooking for 8+ people at once with four independent heat zones. When in doubt, size up - extra surface is a luxury you will not regret.
Do I need a cover for my griddle or pellet smoker?
Yes - a properly fitted cover is the single best investment for protecting your outdoor cooking gear. Rain, snow, pollen, and UV exposure corrode steel surfaces and fade components over time. Our weatherproof covers and carry bags are sized to exact model dimensions with breathable seams to prevent trapped moisture. For portable units, zippered carry bags double as storage and transport protection. A $55 cover can easily add 3+ years to your griddle's life.
What accessories do I actually need to get started?
A basic griddle starter kit should include: two long spatulas, a scraper/chopper, squeeze bottles for oil and water, a grease cup liner, and a heat-resistant glove. From there, add a seasoning conditioner, a basting dome, and breakfast-specific tools like egg rings. Our accessories and toolkits bundle the essentials in 5-, 12-, and 30-piece sets so you skip the guesswork. Add a side shelf rail system once you want more prep space.
How do I season and maintain a flat-top griddle?
Before first use, wash with warm soapy water, rinse, and dry completely. Heat the griddle on high, apply a thin layer of high-smoke-point oil (flaxseed, avocado, or Blackstone seasoning), and let it smoke until fully darkened. Repeat 3-4 times to build a black, non-stick patina. After each cook, scrape residue, wipe with a paper towel, and apply a light oil coat. Never use soap on a seasoned surface - it strips the patina you worked hard to build.