Griddle vs Grill vs Smoker: The Backyard Battle Royale

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Chris Grimes & Stephen Bird
June 18, 2025

Griddle vs Grill vs Smoker: The Backyard Battle Royale

In Kentucky, cooking meat is more than feeding folks, it’s a ritual, a rite, and depending on who’s watching, a competitive sport.

Every backyard warrior eventually faces the question: griddle, grill, or smoker?

Turns out, the answer isn’t just about preference. It’s about purpose, history, and how you want your meat to taste.

The Griddle: Flat-Top Roots from Diners to Decks

The griddle dates back centuries, but its modern rebirth came through diners and campfire cooking.

Native peoples used flat stones over fire. In the 1800s, cast iron griddles gained popularity.

But it wasn’t until Blackstone launched in 2005 that the flattop became backyard royalty. Inspired by hibachi and diner cooking culture, it provides even heat and a massive surface.

It’s perfect for fast, high-heat cooking. Burgers, bacon, hash browns, and fried rice all come off a griddle with a sear that pan lovers can’t replicate.

Strength: Speed, control, surface area
Weakness: No smoky flavor, no grill marks

The Grill: The American Flame Icon

In 1952, a man named George Stephen took a metal buoy, sliced it in half, and invented the Weber kettle grill.

Why? To protect meat from open flame and cook with convection heat.

That dome became the gold standard for grills across the United States.

Grills deliver flame-kissed flavor and that satisfying char you can’t fake.

Whether charcoal or gas, the Weber gave us a tool that could handle everything from steaks to skewers.

Over time, the design remained essentially unchanged because it didn’t need to.

Strength: High-heat sear, traditional BBQ feel
Weakness: Less consistent heat than a griddle, and smoke control is limited

The Smoker: Ceramics, Patience, and Perfection

The Big Green Egg is a modern twist on an ancient design.

Kamado-style cookers were used in Japan and China for over 3,000 years. In the 1970s, American servicemen brought the concept home from Asia.

The Big Green Egg was born shortly after, offering an insulated, oxygen-controlled chamber for cooking low and slow.

The Egg utilizes lump charcoal and precisely controls airflow.

This means that briskets, ribs, and chickens come out juicy, flavorful, and tender, kissed by the flavors of hickory or mesquite.

Strength: Long cook times, unbeatable smoke flavor
Weakness: Takes time, steep learning curve

What to Cook Where (And Why It Matters)

Refer to the table above for a cheat sheet on what to cook, where to cook it, and the ideal temperatures to aim for.

It’s worth taping inside your cabinet door next to your meat thermometer and your emergency bourbon stash.

Food

TEMP

Best Appliance

Why It Works

Smashburgers

400–450°F

Griddle (Blackstone)

Flat-top equals max crust and even browning

Ribeye Steak

500–600°F

Grill (Weber)

Open flames sear and lock in juice

Baby Back Ribs

225–250°F

Smoker (Green Egg)

Low and slow equals tender, smoky heaven

Bacon-Wrapped Shrimp

375°F

Griddle (Blackstone)

Crisps bacon without overcooking shrimp

Whole Chicken

250–300°F

Smoker (Green Egg)

Even heat and smoky flavor to the bone

Asparagus

400°F

Grill (Weber)

Charred tips, tender stalks, and a kiss of flame

Pancakes

375°F

Griddle (Blackstone)

Even cook and caramelization across surface

Brisket

225°F

Smoker (Green Egg)

Long smoke builds deep flavor and texture

Hot Dogs

400–450°F

Grill (Weber)

Flame-charred casing snaps with flavor

Salmon Filet

350–375°F

Grill or Griddle

Gentle heat preserves texture and flavor

Final Verdict

If you're cooking for speed and crowd-pleasing flat-top feasts, go griddle.
If you love flames and want quick backyard hits, go grill.
If you're chasing deep flavor and have time to burn, go smoker.

But here’s the truth: a real Kentucky Dude owns all three. And he doesn’t ask “which is better?” He asks, “What’s for dinner?”

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