RV cooking is awesome… right up until you’re juggling tiny burners, wind, uneven heat, and that one pan that never quite fits. If you’ve ever tried cooking breakfast for more than two people inside a rig, you already know how fast it turns into a circus.

Blackstone is one of those brands that makes the whole “outdoor kitchen” thing actually work. A flat-top griddle gives you the space and heat control to cook real meals outside without flare-ups and without playing stovetop Tetris.

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Blackstone didn’t “invent outdoor cooking,” but they absolutely helped make griddles mainstream for regular people. The big difference vs. a standard grill is the flat-top workflow: even heat, lots of surface area, and you can cook multiple things at once without constantly chasing hot spots.

What makes Blackstone RV-friendly

• Heat control that actually feels usable: easy to cook low-and-slow and still sear when you want it.
• Versatility: breakfast, burgers, fajitas, stir-fry, grilled sandwiches, smash burgers, you name it.
• No flare-ups: you’re not doing that “lid up, lid down, why is it on fire” dance.
• Built for real outdoor use: wind, dust, road miles, campsite chaos.
• Support + how-to content: Blackstone has a dedicated support channel with maintenance walkthroughs and tips.

I’ve personally owned a Blackstone griddle, the Blackstone Tailgater (3-in-1). Ours is very similar to the “On The Go” style units, and for RV life it basically became the daily driver. Last summer, and then all the way through our road trip down to Costa Rica, we cooked on it constantly: bacon and eggs, steaks, smash burgers, stir-fry, and whatever random “use what’s left in the fridge” meals happened that week.

Then Costa Rica did what Costa Rica does: moisture everywhere, all the time. I let the griddle slip (my fault), and it started showing it. The good news is this is exactly where Blackstone shines: these things are built to be used hard and restored when life gets messy.

Last year before we left Costa Rica, I followed a full restore + reseason walkthrough, then hit it with high-heat black spray paint and honestly made it look way better than it deserved. Put it in storage, pulled it out again this season, and we’re right back to cooking like nothing happened.

My quick walk-through video

The restore + reseason video I followed

If you like the “do it all” idea for camp life, this is a smart category. You’ve got a griddle surface for the classics (breakfast and smash burgers), plus a removable grill box with cast iron grates when you want direct grilling. This is basically the same spirit as my Tailgater style unit, just updated.

• 17" griddle + removable 17" grill box: two cooking styles without carrying two appliances.
• Flexfold legs + Roll & Go design: built for the “pack it up, move camp, repeat” routine.
• Rear grease management: keeps cleanup from becoming a second job.
• Single side shelf + electric ignition: small conveniences that matter at campsites.

The 22" “On The Go” style griddle is a sweet spot for RVers who actually cook. It’s still portable, but you get enough surface area that you can run breakfast and dinner without feeling cramped.

• More space: easier to cook for families or hungry campground friends who “just stopped by.”
• Better workflow: run a hot zone and a warm zone without crowding.
• Still packable: designed to move and store without drama.

This is a killer little setup for “minimal space, maximum function.” You’ve got a compact griddle top for the main cook, plus an independently controlled side burner for sauces, soups, boiling water, or keeping something warm while the griddle does the heavy lifting.

• Ceramic titanium-coated griddle top: quicker cleanup and less sticking.
• Side burner with independent control: two cook areas, more flexibility.
• Hard cover + latches: built for transport and storage.
• Leveling feet + push-button ignition: little details that make campsite cooking less annoying.
• Stow-and-go rear grease: compact storage design that still keeps cleanup sane.

Pizza ovens used to be a backyard-only luxury. Now you can do pizza nights while camping and actually make it work. The rotating stone is the big deal here. It reduces the learning curve and helps you get an even cook without doing the constant spin-and-guess routine.

• Rotating 13" cordierite stone: even cook with start/stop control.
• Heat retention door: helps hold temp for better crust results.
• Built-in temperature gauge: control matters with pizza more than most people think.
• Electric ignition: functions similar to a gas oven ignition.
• Power note: requires an AC plugin or 4 AA batteries (not included) for the rotating stone.

The griddle itself isn’t complicated. The ownership part is simple: season it properly, clean it like you mean it, and don’t let moisture sit on it for weeks. If you’re in humid climates (Costa Rica, coastal trips, rainy seasons), this matters even more.

Real-world pros & cons

• Pros: huge cooking surface, fast meals, better outdoor workflow, easy batch cooking for families.
• Cons: needs seasoning/maintenance, some units have weight and storage footprint to plan for.