20 Must-Have Blackstone Accessories in 2026 (Tools That Actually Matter)
Your Blackstone is already a powerhouse. The right accessories make it significantly easier to use, clean, and cook on. This list covers 20 accessories worth owning, why each one earns its spot, and what to look for when buying.
Whether you run a 17” tabletop or a full 36” four-burner, most of these apply to every setup.
Quick Reference: All 20 Accessories
| # | Accessory | Why It Matters |
|---|---|---|
| 1 | Spatulas | The core tool for everything on the griddle |
| 2 | Griddle scraper | Keeps the surface clean between and after cooks |
| 3 | Basting covers | Traps steam for melty cheese and faster cooking |
| 4 | Squeeze bottles | Precise oil and water application |
| 5 | Griddle press | Essential for smash burgers, bacon, sandwiches |
| 6 | Egg rings | Uniform round eggs every time |
| 7 | Seasoning shakers | Consistent seasoning without going back inside |
| 8 | Griddle scoop | Moves big batches of fried rice, hash, stir-fry |
| 9 | Wind guards | Keeps heat even on breezy days |
| 10 | Griddle cover | Protects against weather and rust |
| 11 | Butter wheel | Even butter coating on buns and bread |
| 12 | Taco rack | Holds shells and warms tortillas directly on the griddle |
| 13 | Caddy / tool holder | Keeps your station organized |
| 14 | Prep cart | Work surface for smaller griddles |
| 15 | Cleaning kit | Everything in one for post-cook maintenance |
| 16 | Infrared thermometer | Know your actual surface temp before food goes on |
| 17 | Griddle / splatter mat | Protects decks and patios from grease drips |
| 18 | Blackstone seasoning oil | The official conditioner for maintaining the cooking surface |
| 19 | Long-handled tongs | Handles what a spatula cannot — corn, asparagus, bone-in cuts |
| 20 | Drip tray liners | Disposable grease cup inserts that make cleanup take 10 seconds |
1. Spatulas — Your Most-Used Tool
Every technique on the Blackstone involves a spatula: flipping smash burgers, scraping up fried rice, folding pancakes, moving fajita vegetables around the surface. You need at least two — one for flipping, one for scraping and moving.
Look for stainless steel with a long, heat-resistant handle. Thin, flexible blades flip fish and eggs without tearing; thicker blades scrape and smash. The Blackstone Signature Griddle Spatula Set covers both.
What to avoid: plastic or coated spatulas. At griddle temperatures they warp and scratch the surface. Bare stainless is all you need.
View Griddle Spatulas on Amazon
2. Griddle Scraper — The Most Important Maintenance Tool
A griddle scraper is the single most important tool for keeping your Blackstone cooking well. Scraping the surface after every cook — while it is still hot — removes stuck food, excess grease, and carbon buildup before it bakes on. Skip this step a few times and you will be fighting a much harder cleaning job.
The Blackstone Heavy-Duty Griddle Scraper has a 6-inch stainless steel blade wide enough to clear the surface in a few passes. Use it while the griddle is hot, follow with a quick water steam and wipe, then a thin layer of oil before it cools.
View Griddle Scrapers on Amazon
3. Basting Covers — For Melty Cheese and Faster Cooking
A basting cover (also called a doming lid or steam dome) sits over food on the griddle and traps heat and steam. That trapped environment melts cheese on burgers, steams vegetables without drying them out, and speeds up cook times on thicker items like chicken breasts.
The 12-inch Blackstone Basting Cover fits over most burger setups. For larger items — whole fish, bigger chicken pieces — a 14-inch version gives you more clearance. Add a splash of water under the dome before it goes on to create an instant steam environment. Also helps with bacon by cutting down on splatter.
4. Squeeze Bottles — Precise Oil and Water Control
Squeeze bottles do two things on the Blackstone that are hard to do without them: apply oil exactly where you need it, and steam food by squirting a small amount of water under a basting cover.
Without them, you are pouring oil from a jug (too much, in the wrong spots). A set of four — two for different oils, one for water, one for sauce — covers almost every scenario. Label them so you are not guessing mid-cook.
View Squeeze Bottles on Amazon
5. Griddle Press — Non-Negotiable for Smash Burgers
If you cook smash burgers, a griddle press is not optional. You need to press the ball of beef flat in the first 30 seconds of cooking while the fat is still soft. A burger spatula does not have the surface area or the weight to do this properly.
Cast iron presses work best: heavy, heat-transferring, and they develop a natural non-stick surface over time. The Blackstone Cast Iron Press also works for pressing grilled sandwiches, paninis, and bacon.
View Griddle Presses on Amazon
6. Egg Rings — Round Eggs, Every Time
Egg rings solve a specific problem: round, uniform eggs for breakfast sandwiches and egg-in-a-hole dishes. Crack an egg into the ring, let it set until the whites are firm, and lift — perfectly shaped every time.
They also work for small pancakes and round hashbrown patties. Look for stainless steel rings with folding handles. The 4-inch size is standard for large eggs and McMuffin-style sandwiches.
7. Seasoning Shakers — Consistent Seasoning Without Going Inside
A set of seasoning shakers at your griddle station sounds like a minor convenience, but it changes how you cook. When your salt, pepper, garlic powder, and a spice blend are within arm’s reach, you season as you cook — between flips, when food hits the griddle, as vegetables go on.
Keep a dedicated set outside. Pre-load your most-used seasonings. Make sure they are stainless or ceramic so they do not rust outdoors.
View Seasoning Shakers on Amazon
8. Griddle Scoop — For Moving Big Batches
When cooking fried rice, breakfast hash, or anything that covers a large section of the griddle, a scoop outperforms a spatula. It is wider, deeper, and moves large volumes of food in one pass.
The Blackstone Griddle Scoop has a curved edge that conforms to the flat surface and a lip that keeps ingredients from falling off the sides.
9. Wind Guards — Even Heat on Breezy Days
Wind cools burners unevenly and wastes propane. Blackstone makes wind guards that attach directly to their griddle frames for 28” and 36” models. They are L-shaped panels that block crosswind from reaching the burners without interfering with the cooking surface.
If you cook in a sheltered spot, you can skip these. If you cook in the open, they pay for themselves quickly in better results and less propane.
10. Griddle Cover — Protect the Investment
An uncovered Blackstone in a wet climate will rust. The cooking surface is seasoned steel — not stainless — and it will oxidize if left exposed to moisture. A cover is cheap insurance against a surface that takes real work to restore once it rusts.
The Blackstone covers are thick, weather-resistant, and fitted specifically for each griddle size. After cooking, scrape, oil, and cover while the griddle is still slightly warm so the oil sets.
11. Butter Wheel — Buns and Bread Done Right
The butter wheel does one thing really well: applies an even, thin coat of butter to bread, buns, and tortillas before they go on the griddle. Rolling it across a surface takes 2 seconds and covers every inch evenly.
For breakfast sandwiches, smash burger buns, and French toast, this is the tool that gives you the even golden color and clean toasted flavor you see in restaurant food.
12. Taco Rack — For Taco Night on the Griddle
The Blackstone Taco Rack lets you warm and hold taco shells or tortillas directly on the griddle while the rest of the food finishes cooking. It has heat-resistant handles so you can move the whole rack to the table without touching hot metal.
For shrimp tacos, chicken fajitas, or any taco build-out, the rack makes service smoother — no one is waiting on cold shells while the protein finishes.
13. Caddy / Tool Holder — Organized Station
A griddle caddy keeps your spatulas, scrapers, squeeze bottles, and shakers in one spot instead of scattered across a table. The Blackstone Magnetic Tool Holder mounts to the frame of most models. Freestanding caddies work just as well if you prefer something moveable.
A well-organized station is genuinely faster to cook from — and it means tools do not disappear mid-cook.
View Griddle Caddies on Amazon
14. Prep Cart — Work Surface for Compact Griddles
If you run a 17” or 22” tabletop model without its own stand, a prep cart gives you a stable surface to cook from and somewhere to put tools, plates, and ingredients. Without it, you are going back and forth inside constantly, which kills the flow.
Blackstone’s own prep carts are purpose-built for their tabletop griddles. Third-party stainless prep tables work equally well and are often more affordable.
15. Cleaning Kit — Post-Cook Maintenance in One Box
A cleaning kit — scraper, scouring pads, handle grip, and griddle cleaner — makes post-cook maintenance faster and more complete than hunting for individual items. The Blackstone Griddle Cleaning Kit has everything in one storage case, which means it actually lives at the griddle instead of scattered around a garage.
The most important habit is cleaning immediately after cooking while the surface is still hot. Scrape, add a splash of water to steam loose debris, wipe down, and finish with a thin oil coat.
16. Infrared Thermometer — Know Your Actual Surface Temperature
This is one of the most underrated tools for consistent results on the Blackstone. The burner knob settings are a rough guide at best — actual surface temperature varies by ambient temperature, wind, how long the griddle has been on, and where you are on the cooking surface. An infrared thermometer tells you what is actually happening.
Point it at the griddle, pull the trigger, and you get a reading in under a second. For salmon, you want 375–400°F. For smash burgers, 450°F or higher. For pancakes, closer to 350°F. Our griddle temperature guide has the full breakdown by food type. Cooking by feel is fine once you have experience, but a thermometer accelerates that learning curve significantly and eliminates guesswork on temperature-sensitive cooks.
Look for a model with a wide temperature range (at least 50°F to 750°F) and a laser pointer for targeting. The Etekcity Lasergrip is a reliable, affordable option used by a lot of griddle cooks.
View Infrared Thermometers on Amazon
17. Griddle Mat / Splatter Mat — Protect Your Deck or Patio
Blackstone griddles drip grease. The drip tray catches most of it, but splatter and overflow land on whatever surface is underneath — composite decking, concrete, wood, pavers. Over time that grease stains, attracts insects, and can create a slip hazard. A griddle mat goes under the whole unit and catches everything.
These mats are made from heavy-duty recycled rubber or vinyl with a textured surface that is easy to hose down. They come in sizes that fit under full-size griddles with room to stand on them while cooking. For anyone cooking on a nice deck or patio, this is one of the cheapest ways to avoid a much more expensive problem.
18. Blackstone Seasoning & Cast Iron Conditioner — The Official Surface Treatment
If you are using random vegetable oil to season your Blackstone, switching to the Blackstone Seasoning & Cast Iron Conditioner is a simple upgrade. It is a blend of palm oil and beeswax specifically formulated for griddle surfaces — it bonds well, builds seasoning quickly, and does not go rancid sitting on the shelf between uses the way standard cooking oils can.
Apply a very thin layer after every cook using a paper towel or cloth — this is the same technique covered in our how to season a Blackstone griddle guide. The key word is thin — too much oil pooling on the surface is what causes sticky, uneven seasoning. The conditioner has the right viscosity to spread in a thin, even film. A single bottle lasts a long time given how little you use per application.
View Blackstone Seasoning Conditioner on Amazon
19. Long-Handled Tongs — For What a Spatula Cannot Reach
Tongs fill the gap spatulas leave. Turning corn on the cob, rotating bone-in chicken thighs, flipping thick sausages, handling pineapple lime shrimp skewers, moving asparagus stalks without them rolling everywhere — all of these are easier with tongs than any spatula.
Look for 16-inch stainless tongs with a locking mechanism and silicone-tipped ends. The extra length keeps your hands away from splatter on a hot griddle. Avoid short kitchen tongs — they put your hands too close to the cooking surface and do not give you enough leverage for heavier items.
View Long-Handled Tongs on Amazon
20. Drip Tray Liners — 10-Second Grease Cleanup
The Blackstone drip tray fills with grease during every cook. Emptying it is not difficult, but cleaning out congealed grease from the tray itself is annoying and time-consuming if you let it build up. Disposable drip tray liners — also called grease cup liners — are foil inserts that fit inside the tray. When the cook is done, you lift out the liner and toss it. The tray underneath stays clean.
They are sold in multipacks and are inexpensive enough that using one every cook makes sense. If you have ever put off cleaning a caked-up drip tray, these are the fix. They fit the standard Blackstone rear grease management tray and most competitor designs.
View Drip Tray Liners on Amazon
What to Buy First vs. What to Add Later
Start with these (first session necessities):
- Spatulas (2)
- Griddle scraper
- Squeeze bottles
- Griddle cover
- Drip tray liners
Add these once you have the basics:
- Basting covers
- Griddle press (if you make burgers)
- Egg rings (if you do breakfast)
- Seasoning shakers
- Infrared thermometer
Nice upgrades when you are ready:
- Butter wheel
- Taco rack
- Wind guards
- Caddy or tool holder
- Griddle / splatter mat
- Blackstone seasoning conditioner
- Long-handled tongs
Frequently Asked Questions
What Blackstone accessories do I actually need as a beginner?
Start with two spatulas, a griddle scraper, two squeeze bottles (one for oil, one for water), a cover for your griddle size, and a pack of drip tray liners. Those five categories cover every basic cook and every basic maintenance task. Everything else is a quality-of-life improvement, not a necessity.
Do I need Blackstone-brand accessories, or will third-party tools work?
Third-party tools work fine for most accessories. The brand matters far less than the material: stainless steel for tools, cast iron for presses. For size-specific accessories like covers, verify dimensions match your griddle model.
What size basting cover should I buy?
A 12-inch cover handles most burgers, chicken breasts, and breakfast items. If you frequently cook larger proteins — whole fish, thick pork chops, large chicken pieces — a 14-inch cover gives you more clearance.
How do I keep Blackstone accessories from rusting?
Stainless steel tools will not rust under normal conditions. Cast iron accessories should be dried thoroughly after washing and stored dry. A griddle cover prevents the cooking surface itself from rusting — that is the most important rust prevention step.
Are Blackstone accessories compatible with other flat-top griddles?
Spatulas, scrapers, squeeze bottles, presses, and egg rings are universal — they work on any flat cooking surface. Size-specific accessories like fitted covers and wind guards are made for Blackstone griddles and will not fit Camp Chef, Royal Gourmet, or other brands.
Is a griddle press necessary, or can I use a spatula to smash burgers?
A spatula will not get the same result. A proper smash requires significant, even pressure applied quickly in the first 30 seconds of cooking. A press covers the whole patty and lets you put your full weight behind it — that is what creates the thin, lacy crust that makes smash burgers worth making.
What temperature should my Blackstone be before I start cooking?
It depends on what you are cooking: smash burgers need 450°F or higher, salmon and chicken work best at 375–400°F, and pancakes are ideal at 325–350°F. An infrared thermometer takes the guesswork out — griddle dials are not precise enough to rely on alone.
What is the best way to clean Blackstone accessories?
Stainless steel tools can go in the dishwasher or be hand-washed. Cast iron presses should be washed by hand, dried completely, and rubbed with oil before storing. Squeeze bottles should be rinsed after each cook and allowed to dry open so moisture does not build up inside.
Do I need a griddle caddy if I have a Blackstone with side shelves?
Side shelves handle tools reasonably well for smaller setups. If you have a lot of tools — spatulas, scrapers, press, tongs, squeeze bottles, shakers — a caddy keeps everything more organized and accessible than spreading them across a side shelf.
What oil should I use to season and maintain my Blackstone?
Any high-smoke-point oil works — flaxseed, avocado, and Crisco are all commonly used. The Blackstone Seasoning & Cast Iron Conditioner is a purpose-made blend that works well and is convenient to keep at the griddle. Whatever you use, apply a very thin layer — too much oil creates a sticky, uneven surface rather than a proper non-stick seasoning.
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