BESTFIRE Propane Gas Griddle Charcoal Grill Combo Flat Top Griddle W/Dual Lids & 2 Side Shelves Dual Fuel BBQ Grill for Outdoor Barbecue

Why I picked this combo

I’ve been chasing a compact backyard setup that can flip between weeknight smash burgers and weekend charcoal steaks without swallowing half the patio. The Bestfire combo grill promised exactly that: a propane-fueled flat-top on one side and a charcoal grate on the other, each with its own lid and controls. After several weeks of breakfasts, burgers, skewers, and a couple of longer charcoal cooks, I’ve got a solid sense of where it shines and what you should know before rolling it into your space.

Setup and build quality

Assembly was straightforward and took me a little under an hour working solo. The frame lined up properly, hardware was labeled, and the cart felt stable once squared up. The cast-iron griddle is the star of the gas side—substantial enough to hold heat, with a smooth surface that seasons well. The charcoal side uses a traditional grate, and both chambers get their own lid with large, easy-to-grab handles.

The little usability touches add up: two side shelves for trays and tongs, accessory hooks on both sides, and a center condiment shelf that actually holds bottles without wobble. The cart rolls easily on heavy-duty wheels, and the lockable casters keep the unit anchored while you cook. Overall fit and finish are solid for the category—paint coverage was even on mine, seams were tidy, and nothing rattled once tightened.

Size and real-world capacity

Bestfire lists 327 square inches of total cooking area split between the 187-square-inch griddle and a 140-square-inch charcoal grate. In practice, this is a “smaller/medium” footprint that excels for 2–4 people and can stretch to a small gathering if you stagger cooks. I comfortably fit six smash burgers plus onions on the griddle while running a half chimney of coals on the charcoal side for chicken skewers. If you’re routinely feeding a large group, plan for batches or look at a larger platform.

Propane griddle performance

The gas side is driven by a 12,000 BTU U-shaped stainless burner. That’s modest compared to full-blown outdoor griddles, but the U configuration spreads heat reasonably well for the size. With the lid down, I saw the center of the plate reach cooking temp in about 8–10 minutes. The hottest zone is centrally above the burner; edges run cooler, which I actually appreciated for managing tortillas, buns, or delicate veg while searing proteins in the middle.

For breakfast runs—eggs, bacon, pancakes—it’s fuss-free once seasoned. Smash burgers, quesadillas, and fajita veg all turned out nicely. For deep sears or large, cold loads (think big piles of fried rice), you’ll feel the BTU limit; work in batches and preheat patiently. Ignition on my unit was consistent, and the flame held steady in a light breeze.

Charcoal grill performance

The charcoal side is straightforward and dependable. There’s enough room for a classic two-zone setup: coals banked to one side for searing, with indirect space on the other for finishing or gentle roasting. The lid helps stabilize temps and tame flare-ups, and with a small chunk of wood tossed onto the coals, I got a clean kiss of smoke on chicken thighs and burgers. It’s not a dedicated smoker, but with smart coal management you can pull off a reverse-seared steak or a small roast without drama.

I’d love adjustable grate height on the charcoal side for finer control, but the fixed configuration is predictable, and heat response mirrors what you’ll find on compact kettles and hibachis.

Heat control and flexibility

The real value here is the independence of the two zones. I often ran the griddle hot for quick-searing tasks while using the charcoal side for slower, indirect cooking. Flipping that arrangement works too—bank the coals for a ripping sear, then keep sides warm on a low griddle. Having dual lids keeps each side honest in wind and helps maintain stable temperatures. If you like to run a whole meal at once—protein, sides, and toasting buns—you’ll appreciate how the two systems complement each other.

Cleanup and maintenance

Cleanup is better than average for a combo at this price point. Both chambers drain into full-size, sliding trays: a grease trap under the gas side and an ash tray under the charcoal side. Lining them with foil made end-of-day cleanup painless. The cast-iron griddle benefits from standard flat-top care: scrape while warm, wipe, and leave a light film of oil to preserve seasoning. If the unit isn’t perfectly level, grease can pool at the low corner before finding the drain; take a moment to make sure the wheels are on a flat surface.

One watchout: any unseasoned or damaged finish on steel can flash-rust quickly in humid conditions. After my first rainy night, I noticed a hint of surface orange on an edge where oil had worn thin. It cleaned up with a nylon brush and fresh seasoning, and a cover solved the problem going forward. If you live near the coast or plan to leave it outdoors, budget for a cover and keep up with oiling the griddle.

Ergonomics and day-to-day use

The side shelves handle cutting boards and sheet pans without sagging, and the hooks keep spatulas and brushes where you need them. The center condiment shelf is surprisingly handy for spray bottles, oils, and rubs. The cart moves easily over pavers, and the lockable casters prevent drift when you’re scraping the griddle or flipping a heavy steak. Dual lids feel balanced and don’t slam; the handles stayed comfortable to touch during normal use.

Two limitations to note. First, you can’t swap the griddle and the charcoal grate—each is married to its side—so plan your layout accordingly. Second, there’s no cover in the box, so pick one up to protect your seasoning and paint. Neither is a deal-breaker, but they’re worth knowing before you buy.

What I’d change

• A bit more gas headroom. An extra burner or a higher-output design would reduce preheat times and maintain temp better under heavier loads.
• Interchangeable cook surfaces. Swapping the griddle and grill positions would open up more layouts.
• A built-in lid thermometer. Not essential, but handy for glancing at dome temps when you’re managing the charcoal side.

Safety and reliability notes

Give the propane fittings a quick leak test with soapy water after assembly and any time you move the unit. Lock the casters before lighting. Keep the grease tray clean to minimize flare-ups on the gas side, and empty the ash tray once coals are fully cold. Cast iron rewards a little routine: keep it seasoned, avoid prolonged water exposure, and store under a cover.

Who it’s for

• Small patios and balconies (where allowed) that need one footprint to do two jobs.
• Cooks who want the convenience of a weekday griddle and the flavor of weekend charcoal.
• Families of 2–4 who entertain occasionally and don’t mind cooking in batches for larger groups.
• Beginners who want approachable controls, and tinkerers who like juggling two heat sources.

If you’re catering to a crowd every weekend, or you want a high-output flat-top that shrugs off huge stir-fries, you’ll want a larger, hotter dedicated unit. And if low-and-slow smoking is your passion, this isn’t a substitute for a smoker.

Recommendation

I recommend the Bestfire combo grill for anyone who values dual-fuel versatility in a compact, well-thought-out package and is willing to do basic cast-iron care. It strikes a smart balance: the propane griddle makes weeknight cooking easy and controlled, and the charcoal side delivers the flavor and high-heat sear that gas struggles to match. Add a cover, keep the griddle seasoned, and accept that the BTU output favors measured cooking over brute-force heat, and you’ll get a reliable, flexible backyard workhorse without giving up much space.