WARMOUNTS 3 Burner Propane Gas Grill, Portable Flat Top Grill with Lid, Wheels and Side Shelves, 24,600 BTU Output, Stainless Steel BBQ Grill Griddle Combo for Outdoor Cooking, Patio and Camping

Why I brought this grill-griddle home

Saturday breakfasts and weeknight smash burgers are what pushed me to try the Warmounts 3-burner grill-griddle. I wanted a compact, mobile flat-top I could use on the patio and occasionally load into the car for a camping weekend. After several weeks of cooking on it—everything from pancakes and eggs to fajitas and salmon—I have a good sense of where it shines and where it asks for a little patience.

Setup and first impressions

Assembly took me just over an hour working solo. The cart is straightforward but expect some fiddly alignment when attaching the legs and cross-members. My advice:

• Lay everything out and loosely start all fasteners before tightening.
• Use your own tools; a basic screwdriver and wrench/ratchet make it smoother.
• Install the casters last so the frame sits flat while you square it up.

Once assembled, the unit feels stable. Two of the four casters lock, and the other two swivel, which makes moving it around the patio easy. There’s no enclosed propane cabinet; the 20 lb tank sits beside the cart. The four small storage cubbies are handy for spatulas, a scraper, paper towels, and a squeeze bottle.

Build and design

The cooking surface is the star: a 23" x 20" (about 450 sq. in.) plate made from 3mm enameled steel. It’s paired with three independently controlled burners for a total of 24,600 BTU. On paper that’s modest compared to some high-output griddles, but the triple-zone layout is practical for real cooking.

Key design notes from my use:

• The lid is not a sealed, oven-style hood, but it does a good job as a wind and splatter guard and helps retain heat when preheating or finishing thicker cuts.
• The front grease channel and removable drip pan are convenient and placed where you naturally push debris with a scraper.
• Side shelves are sturdy enough for sheet pans and bowls. The cart doesn’t wobble under a full load of food and tools.

This model also supports a traditional grill-grate setup in addition to the flat-top. Swapping surfaces is quick; the griddle plate lifts off and the grill grate goes on. I spent most of my time on the flat-top but did a couple of runs with the grill grate for comparison.

Cooking performance

Heat-up time from cold to a medium-high working surface took roughly 8–10 minutes on my unit. The center lanes above each burner are the hottest, with about a 20–40°F drop toward the outer edges—useful for creating a warm zone.

What went well:

• Smash burgers and fajitas: Excellent. The plate preheats enough to get a proper Maillard crust. I liked running the center burner high for searing, with the outer burners at medium for finishing and staging.
• Breakfasts: Pancakes, bacon, and eggs fit comfortably all at once. I could do a dozen medium pancakes or eight full-size burgers without crowding.
• Veg and fried rice: Stir-fry-style cooks benefit from the wide surface and quick temperature recovery after adding cold ingredients.

On the grill-grate side, I got decent crosshatch marks on chicken thighs and sausages. For steaks, it’s acceptable but not a high-heat specialist. If you want steakhouse-level sear at speed, this 24,600 BTU setup needs a longer preheat and attentive burner management.

Heat management and fuel efficiency

The three independent burners are the right approach for a griddle this size. I often used one or two zones for dinners for two, which conserves fuel and keeps heat localized. On windy days, dropping the lid during preheat noticeably shortened time to temp and helped stabilize surface heat.

The 3mm plate is a trade-off: it heats quickly and is lighter to move than heavier steel or cast iron, but it’s more sensitive to wind and temp swings and won’t store as much heat. Plan your sears with that in mind—preheat adequately and avoid piling on a huge mass of cold food at once.

Sticking and surface behavior

Enameled steel is not nonstick, and it’s not the same experience as a well-seasoned cast iron slab. Early on, I had eggs stick more than I’d like and delicate fish needed careful handling. What helped consistently:

• Preheat until water flicked on the surface skitters and evaporates quickly.
• Use a thin film of a high smoke point oil (grapeseed, refined avocado, or canola).
• Don’t rush the first flip; food releases more easily once a crust forms.
• Save sugary sauces for the last minute to avoid burning onto the surface.
• Use a wide, sharp-edged metal spatula; it plays well with the enamel and helps get under crusts.

Once I dialed in that routine, sticking wasn’t a problem for most foods. It’s still not as forgiving as a deeply seasoned cast iron top, but it’s lower maintenance and more rust-resistant.

Cleanup and maintenance

Clean-up is easiest while the surface is still warm:

1. With burners off, scrape debris toward the front channel.
2. Pour a small amount of hot water to steam and soften stuck bits.
3. Scrape again and push everything into the drip pan.
4. Wipe with a folded paper towel or cloth lightly moistened with water or a mild degreaser.
5. Dry the plate and apply a whisper-thin coat of oil before covering.

If you let the plate cool with burnt sugars on it, you’ll work harder. A nylon scrubber and a paste of baking soda and water lifted the worst of my first-timer mistakes without harming the enamel. Avoid aggressive abrasives.

The drip pan pulls out easily. Line it with foil if you want less mess. Keep the grill covered between uses to protect the cart and shelves from weather.

Portability and day-to-day use

The griddle surface lifts off, which makes moving the unit much easier—remove the plate, wheel the cart, then set the plate back on. The casters handle patio pavers fine; for grass or gravel, carry the plate separately and go slowly with the cart. If you plan to car-camp with it, the breakdown is manageable for two people.

The four storage cubbies are simple but useful. I kept a scraper, a bottle of oil, tongs, and a roll of towels in them. I do wish there were a dedicated tank bracket or an enclosed cabinet for tidier storage.

Where it could be better

• Instructions and assembly clarity: A couple of steps would benefit from clearer diagrams. Expect some trial-and-error aligning hardware.
• Heat headroom: The 24,600 BTU output is adequate for most cooks, but high-heat steak searing takes longer preheats and attention to wind. If maximum sear power is your top priority, you’ll want a higher-BTU or thicker-plate unit.
• Surface learning curve: Enameled steel reduces maintenance, but it’s not set-and-forget nonstick. Plan to learn its cues for best results.
• No enclosed tank storage: Functionally fine, aesthetically less tidy.

Who it’s for

• Patio cooks who want the versatility of a flat-top with the option to drop in a grill grate.
• Families of 2–6 who want to cook full breakfasts, tacos, burgers, and hibachi-style meals without a massive footprint.
• Anyone who values mobility—rolling it around the yard or taking it along for car camping or tailgates.

Who should look elsewhere:

• Folks chasing extreme sear performance and thick-steel thermal mass above all else.
• Anyone who wants a completely nonstick experience with minimal technique.

Verdict and recommendation

I recommend the Warmounts 3-burner grill-griddle for home cooks who want a capable, versatile flat-top in a compact, mobile package and are willing to spend a little time learning the surface. The triple-zone layout, practical grease management, and helpful lid make everyday cooking straightforward. The 3mm enameled plate trades raw searing power for faster heat-up and simple care, which is a good swap for most family meals and casual entertaining.

If you’re expecting a maintenance-free, nonstick cooktop or the searing authority of a thick, high-BTU restaurant slab, this isn’t that. But for the price and size, it hits a very usable balance: easy to live with, flexible across foods, and genuinely portable. That combination is why it’s staying on my patio.