TIMSATIO 5-Burner Propane Gas Grill and Griddle Combo, Dual Zone Outdoor BBQ with 54,000 BTU 627 SQ.IN. Stainless Steel & Porcelain Cast Iron for Outdoor Cooking Kitchen, Garden, Patio Backyard Barbecue

First impressions

The Timsatio grill–griddle combo makes a strong case for being the only backyard cooker most households need. It’s a full-width, five-burner propane rig with dual zones: a traditional, lidded grill on one side and a cast-iron flat top on the other. On paper, that versatility is the draw; in practice, it’s the reason I found myself cooking outside far more often. I could sear steaks while crisping smash burgers, or toss breakfast on the griddle while the grill side handled sausages with the lid down. The unit’s footprint is substantial, but the layout makes good use of space.

Design and build

This is a black, cabinet-style cart with stainless control panel and commercial-grade stainless burners under the hood. The primary grill grates are porcelain-enameled cast iron; the griddle is heavy cast iron. Both surfaces hold heat well and recover quickly after a load of cold food. Flame tamers are enameled, which helps with flare-up control and cleanup.

Fit and finish are generally solid. Doors hang straight once adjusted, knobs have a defined detent, and the lids close without rubbing once aligned. That said, mine did arrive with one panel slightly tweaked at a corner. It straightened out with gentle persuasion and didn’t affect function, but it’s a reminder to inspect before full assembly. The cart feels robust when locked in place, and the fold-down side shelves are genuinely useful—sturdy enough for trays and cutting boards.

Assembly and setup

Assembly is straightforward if you take your time. The parts are labeled, and the fasteners are bagged sensibly. I recommend building it on a flat surface and not fully tightening cabinet screws until all panels are in place to help with alignment. The casters thread in, and once snugged, the base is stable; I added a dab of thread locker to the caster bolts as a precaution.

Before the first cook, I did a 20–30 minute high-heat burn-off and then seasoned the griddle with thin coats of high-smoke-point oil until it developed a bronze sheen. The manual is light on griddle seasoning best practices—plan a little extra time for this step if you’ve never seasoned cast iron before.

Cooking performance: grill side

With all burners lit, the grill side gets up to cooking temperature quickly. Preheating the grill to a solid sear range was reliable, and the porcelain-enameled cast iron grates delivered defined grill marks without sticking once I let them heat properly and brushed them clean. Heat distribution is better than average for this price tier: the flame tamers even out hotspots, and I didn’t see the kind of dramatic “cold edge, hot center” pattern that plagues cheaper grills. Lid thermometers are helpful for zone monitoring, though—as always—I trust a probe thermometer for meat temps.

Indirection is possible by simply turning down one side and using the other as your sear zone. I ran chicken thighs on the cooler half and finished them over direct heat; flare-ups were manageable and short-lived. For burgers, the grill handled 8–10 patties comfortably with room to move them around.

Cooking performance: griddle side

The cast-iron griddle is a workhorse. It’s thick enough to resist warping and holds steady heat for smash burgers, fried rice, fajitas, and breakfast spreads. Two practical notes:

• Give it a few minutes extra to preheat; once hot, it stays hot.
• Keep a light sheen of oil after each cook to preserve the seasoning.

I loved being able to throw diced onions and peppers on the griddle to top grilled sausages without tying up the grill space. Bacon stays flat, pancakes cook evenly, and smash burgers get a crisp edge without sticking. Heat is consistent across most of the surface; edges are a bit cooler, which is handy for a resting zone.

Heat control and BTU output

With five burners totaling 54,000 BTU, the Timsatio has the power to recover after opening the lid or dropping a large load of cold food. The knobs modulate smoothly from low to high, and the ignition has been reliable. For low-and-slow, I could hold a moderate temp with one or two burners on low and the lid closed, but this grill is at its best for weeknight grilling and flat-top cooking rather than long, sub-250°F smokes.

Wind performance is decent; the lid design keeps cross-breezes from snuffing flames, and the flame tamers help maintain evenness.

Grease management and cleanup

The dual grease system is better thought out than most combo units. The grill side uses a full-width, slide-out drip tray that feeds into a removable cup. Line the tray with foil and you’ve cut your cleanup time in half. The griddle’s drawer-style grease box catches runoff cleanly, and the channeling on the plate prevents accidental overflows. After cooking, a scraper and a paper towel pass, followed by a light oiling, keeps the griddle happy. Grates brush clean easily while hot; the porcelain enamel helps here.

Storage and ergonomics

Underneath, three cabinets swallow a 20-pound propane tank, tools, and a modest stash of rubs and foil. Built-in tool hooks are right where you want them, and the capped bottle opener is a small but appreciated convenience. The side shelves fold to save space and lock securely when up. I’d like a dedicated paper towel holder, but that’s nitpicking.

Working height is comfortable, and the controls are readable and tactile. The dual-lid design is a genuine advantage: you can run different temps concurrently without flavor crossover, and you don’t lose all your heat when you lift the griddle lid to flip pancakes.

Mobility and footprint

Four heavy-duty casters make it easy to reposition on a patio. All four lock, which is important given the mass of the unit. On pavers and wood deck, stability was excellent once locked. If you’re rolling over uneven lawn, take it slow and lock the lids first.

This is not a compact grill; measure your space. The foldable shelves help, but the unit is best parked in a dedicated spot.

Durability and maintenance

Materials are sensible for outdoor use: stainless burners and enameled components where you want rust resistance, cast iron where you want heat retention. Keep the griddle seasoned, empty the grease drawers regularly, and cover the unit when not in use to extend life. After a run of cooks and a couple of rainstorms with a cover, no signs of early rust on the key parts.

Quirks and limitations

• Packaging could be more robust. Inspect the carton and panels before assembly and address any tweaks early while the frame is still loose.
• The manual skimps on cast-iron griddle seasoning and care. If you’re new to flat tops, plan to follow proven seasoning guides.
• This isn’t a smoker. It can run moderately low, but it’s built for grilling and griddling, not all-day barbecue temps.
• The cart is heavy. That’s a plus for stability, but be prepared for a two-person assembly and placement.

Tips for best results

• Do a high-heat burn-off before your first cook, then season the griddle in thin layers.
• Preheat both zones fully; cast iron performs best when properly heat-soaked.
• Use the cooler edges of the griddle as a resting zone to avoid overcooking.
• Line the main drip tray with foil and clean the griddle while warm to keep maintenance quick.
• Keep a good instant-read thermometer and a spray bottle handy for flare-up control and griddle steaming.

Who it’s for

The Timsatio combo suits families and frequent hosts who want to cook diverse menus simultaneously—steaks and fajitas, burgers and onions, breakfast spreads—without juggling pans inside. If you value a large, flexible cooking surface and dedicated storage in one chassis, this checks those boxes. If your priority is ultra-low-temperature smoking or you’re tight on space, a dedicated smoker or a smaller grill may be a better fit.

Recommendation

I recommend the Timsatio grill–griddle combo for its versatility, strong heat output, and thoughtful grease management. The ability to run a traditional grill and a cast-iron flat top side by side meaningfully expands what you can cook outdoors, and the cooking performance backs up the concept. Be aware of the size and weight, and inspect for shipping dings before assembly. If you’re comfortable seasoning cast iron and want a single unit that covers burgers, steaks, fajitas, pancakes, and more, this is an easy tool to live with and a smart addition to a backyard setup.