cookit Charcoal and 2-Burner Propane Gas Combo Grill with Stainless Steel Griddle & Porcelain-enameled Cast Iron Grates, Dual Fuel BBQ Combo Grill for Outdoor Cooking

Why this combo grill earned a spot on my patio

Space is always my limiting factor, so any outdoor cooker that can pull double—or in this case, triple—duty gets my attention. The Cookit combo grill blends a charcoal kettle, a two-burner propane grill, and a stainless flat-top griddle into one compact footprint. After several weekends of burgers, ribs, fajitas, and a couple of big breakfasts, I can say it’s a thoughtful design that hits an appealing balance of versatility, control, and everyday usability.

Build and design

The unit is primarily black with stainless accents, and it feels sturdier than most combo rigs in this price-and-size bracket. The porcelain-enameled cast iron grates arrive well-finished, seat securely, and retain heat nicely. The included stainless steel griddle plate swaps in without fuss and sits level; it’s substantial enough to avoid major hot spots once preheated.

Both lids have integrated thermometers and stainless handles that stay grab-friendly even when the boxes are hot. Two side tables, tool hooks, and a bottle opener round out the basics. There’s also a secure holder for a standard propane tank, which keeps the tank tucked and stable instead of wobbling against the frame.

Nothing about the frame or shelves feels flimsy. The hinges track smoothly, and the control knobs have a reassuring click and resistance. It’s not a showpiece, but it presents as a practical, well-built cooker meant for frequent use.

Footprint and capacity

At 302 square inches of total cooking area, the Cookit isn’t trying to host a block party, but it’s better than the number suggests because of the way you can mix cooking surfaces. I routinely fit six 4-ounce patties on one side and a tray’s worth of vegetables on the other. With the griddle swapped in, I cooked four pancakes, a half-pound of bacon, and a couple of eggs in a single pass—enough for four people, comfortably.

If you often entertain more than six to eight people at once, you’ll outgrow the capacity. For small patios and families, the footprint-to-output ratio is right on the money.

Gas side: quick, even weeknight cooking

The gas half runs two stainless steel burners for a combined 20,000 BTU, each protected by flame tamers. From a cold start, I consistently reached 500°F at the grate within 8–9 minutes with both burners on high. Heat distribution is quite respectable: my surface probe measured a 30–40°F delta from the center to the corners at 450°F, with the flame tamers doing a good job suppressing flare-ups from chicken thighs and burgers.

You won’t get steakhouse-level sear power on thick cuts without some technique, but the porcelain-enameled cast iron grates help. For 1-inch ribeyes, a 10-minute preheat and a light oiling of the grate yielded clean, defined grill marks and a solid crust in a 2–3 minute per side sear, followed by a quick indirect finish with one burner dropped to low.

The push-button ignition lit consistently on the first or second click, and the knobs provide fine control for dialing in two-zone setups. For weeknights, the gas side became my default.

Charcoal side: smoke and patience rewarded

The charcoal half includes a high-temperature charcoal basket, solid grate, and adjustable dampers for air control. Airflow is better than I expected for a compact box, and the basket makes it easy to bank fuel to one side. With the intake barely cracked and the exhaust halfway open, I held 250–275°F for a couple of hours for baby back ribs. Bump the vents open, and it will cruise at 400–500°F for chicken and chops.

As with most built-in lid thermometers, the dome readings ran 15–25°F cooler than grate level in my tests. I recommend using a probe at grate height for precision, especially when you’re smoking. That said, once you learn where your vents like to sit, the charcoal side is predictable and responsive.

The griddle: breakfast, stir-fries, and smash burgers

The stainless flat-top griddle is the third act, and it’s a worthy one. I seasoned it with high-smoke-point oil and a few passes of sliced onions; after that, eggs slid, pancakes released, and smash burgers formed a proper crust without tearing. It’s not as large as a dedicated tabletop griddle, but we knocked out fajita veg and sliced steak for four in one round. Control is straightforward: use the gas burners to set zones under the plate. A medium/high split gave me a nice sear zone and a holding zone.

There’s a dedicated oil collection cup that actually catches what it should—no mysterious drips tracking down the leg.

Temperature control and usability

• Dual-zone flexibility: Two gas burners plus charcoal dampers provide real two-zone cooking on both sides. I often ran sear/finish zones simultaneously.
• Flame tamers: They do their job—flare-ups were rare, even with oily marinades.
• Thermometers: Useful for trends but not surgical; trust a digital probe for low-and-slow work.
• Handles and lids: Easy to open and close with one hand; the lid weight feels balanced and secure.

Cleaning and maintenance

Maintenance is refreshingly low-effort. On the charcoal side, the ash pan slides out cleanly—no awkward scooping. On the gas side, the slide-out grease tray and the griddle’s oil cup keep drippings contained. The porcelain-enameled cast iron grates brush clean once hot; for the griddle, a bench scraper and a splash of water at medium heat handled stuck bits. I appreciate that all the daily-touch surfaces survive a wipe-down without smearing or discoloring.

Durability and materials

The mix of porcelain-enameled cast iron and stainless where it matters is smart. The grates resist rust and hold seasoning, and the stainless griddle hasn’t warped or discolored beyond the expected heat patina. The burners show even flame across their length, and the flame tamers haven’t browned or buckled. After a handful of rainy days (with a cover), I haven’t found any paint bubbling or suspect fasteners.

What could be better

• Cooking area trade-offs: Swapping in the griddle reduces grate real estate, and 302 square inches total can feel tight if you’re cooking multiple proteins and sides at once.
• BTU ceiling: At 20,000 BTU across two burners, blistering-high sears require a full preheat and cast iron assistance. It’s adequate, not aggressive.
• Thermometer accuracy: The lid gauges are fine for ballpark monitoring but run cooler than grate temps. Use a probe for precision.

None of these are deal-breakers for the intended use case, but they’re worth knowing.

Who it’s for

• Small patios or balconies where one cooker needs to do it all.
• Cooks who want both charcoal flavor and gas convenience without owning two separate units.
• Families of 2–6 who value weekday speed and weekend flexibility.
• Breakfast lovers, stir-fry fans, or anyone who appreciates a flat-top for delicate items.

If you regularly host big groups or demand ultra-high gas searing for thick steaks, you’ll likely want a larger primary grill or a dedicated high-output sear burner.

Practical tips from testing

• Preheat properly: Give the gas side 8–10 minutes with the lid down for best sear results on the cast iron grates.
• Season the griddle: A few thin coats of oil and a quick onion scrape-in will improve release and flavor from day one.
• Bank charcoal: Use the basket to push coals to one side, creating a natural indirect zone for finishing.
• Trust a probe: Clip a thermometer at grate level for low-and-slow work on the charcoal side.
• Clean while warm: A quick brush and scrape while surfaces are still warm makes cleanup nearly effortless.

Final recommendation

I recommend the Cookit combo grill for anyone who needs maximum versatility in a compact, well-built package. It delivers three distinct cooking modes—charcoal, gas, and griddle—without feeling compromised, and its everyday usability is high thanks to reliable ignition, straightforward temperature control, and genuinely easy cleaning. The cooking area won’t satisfy big-crowd grillers, and the gas burners aren’t flamethrowers, but for small patios, weeknight dinners, and weekend experiments, it’s a smart, durable, and satisfying all-rounder.