Top 10 Blackstone Accessories: The Gear That Actually Earns Its Spot

The Blackstone is already a capable piece of equipment out of the box. But the right accessories are what separate a functional griddle from a well-oiled cook station that fires on all cylinders every time. After years of cooking on a 36-inch Blackstone, these are the ten accessories that have proven they deserve a permanent spot in the rotation.

The Non-Negotiables

The Chopper Tool is the most-used piece of equipment I own for the griddle. Bar none. It chops, scrapes, smashes, and cleans — every single cook. If you only buy one accessory, make it this one.

Long-Handle Spatulas are in your hand constantly. A griddle spatula is longer and thinner than a standard kitchen spatula, which means you can get under a smash burger cleanly without it folding over. The long handle keeps your hands a safe distance from 36 inches of hot steel radiating heat back at you. Don't go cheap here — it's the tool you'll use the most after the chopper.

Control the Cook

Squeeze Bottles are the upgrade that immediately changes how you cook. Set up a line along the back of the griddle: one for oil, one for butter, one for water, one for sauce. Everything is within reach, everything is controlled. One important note: get the kind with closeable lids. Open-top bottles clog and make a mess between sessions.

The Basting Dome looks like a simple piece of gear, but it earns its spot every time you need to melt cheese fast. Drop it over a burger, splash a little water underneath, and the steam does the work in seconds. In winter it's also useful for trapping heat when ambient temps are fighting against you.

Protect & Maintain

The Heavy-Duty Cover is non-negotiable if your Blackstone lives outside. Moisture is the enemy of a seasoned griddle surface. A tight-fitting cover keeps rain, humidity, and debris off the flat top so you're not re-seasoning before every cook.

An Internal Temp Probe is about cooking with confidence, not guesswork. Surface temperature tells you the griddle is hot — it doesn't tell you that the thick chicken breast is 165°F in the center. Pull your proteins at exactly the right moment, every time.

Level Up

The Cast Iron Burger Press is the gateway to smash burger obsession. A heavy cast iron press crushes a ball of 80/20 beef into a paper-thin patty that makes full contact with the hot steel surface. That contact creates the Maillard crust that turns a regular burger into something extraordinary.

The Bacon Press solves a simple problem: bacon curls. Lay the strips down, put the press on top, and every piece cooks flat, crisps evenly, and comes off looking perfect. It also works for sausage patties and even paninis.

The Infrared Thermometer is the tool that proves what you already suspected: your griddle doesn't heat evenly. Most Blackstones run noticeably hotter on one side. The thermometer shows you exactly where the hot and cool zones are so you can put the right food in the right spot instead of guessing.

The Griddle Scraper closes out every cook. Run it across the surface while the griddle is still hot, wipe down with a cloth, hit it with a thin layer of oil, and cover it up. Do that after every cook and rust becomes a problem you'll never actually have to deal with.

Build your accessory kit around the chopper and spatulas first. Everything else can be added as you figure out what your cooks are missing.