Members Mark 5 Burner Griddle Review: Is It Worth It?

If you’re standing in Sam’s Club, staring at this massive stainless steel griddle, and wondering if a “store brand” can really compete with the big names, let me stop you right there. You’re thinking about the price, the features, and whether it’s really worth the space on your patio.

I’m here to tell you that if you want a massive, powerful, and feature-packed flat top that punches way above its price tag, you should buy this griddle. It’s not just a budget option; it’s a legitimate contender that has transformed my backyard cooking.

My Experience With Member’s Mark 5 Burner Griddle

I’d been “griddle-curious” for a long time. My neighbor has a Blackstone, and the smells of bacon and smash burgers wafting over the fence were becoming too much to bear. But I kept hesitating.

The big-name brands felt expensive for what you got, especially when you added in the accessories, the cover, and the “must-have” hinged hood.

Then, on a routine trip for paper towels at Sam’s Club, I saw it: The Member’s Mark Pro-Series 5-Burner Gas Griddle.

It was stainless steel, it had five burners (not four), and it included the hinged lid and a cover. The price was almost too good to be true.

I took the plunge. Getting the box home was the first challenge—it’s incredibly heavy. Assembly was next. I set aside a Saturday afternoon, and I’m glad I did. It wasn’t “difficult” in the way a puzzle is, but it was time-consuming. You’re building a very sturdy cart, and it’s best done with a second person.

Once it was built, I stood back. It was impressive. The stainless steel body looked professional, and the 720-square-inch rolled steel top looked intimidating. I knew the most important step was next: the seasoning. I followed the instructions meticulously: washed the factory coating off, dried it, and then turned on the burners.

I cranked all five, and this is when I felt the power. This griddle gets hot, fast. I applied thin layer after thin layer of oil, letting each one smoke off. The top turned from gray to a deep, dark bronze, and finally to the beautiful, slick black of a well-seasoned cooktop.

My first cook? It had to be a full breakfast. I used the 5-burner zoning to my advantage. I set two burners on the right to medium-low for scrambled eggs, the middle burner to medium for a mountain of hashbrowns, and the two left burners to high for bacon and sausage.

The sheer space was revolutionary. I cooked for six people at once, and nothing was crowded. The bacon was perfectly crisp, the hashbrowns had a restaurant-quality crust, and the front-access grease trap handled all the bacon grease like a champ. It was a flawless victory.

Since then, it’s become my go-to. I’ve made hibachi, 24 smash burgers at once for a party, and even used the lid-down method to steam-melt cheese. It’s not perfect—I’ve learned its quirks. But every time I use it, I feel like I got away with something. I have a premium griddle experience for a budget price.

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Pros Of Member’s Mark 5 Burner Griddle

• The Price-To-Feature Ratio Is Insane: This is the number one reason to buy this. You get a 5-burner griddle with a 720-square-inch cooking surface, a full stainless-steel cart with an enclosed propane tank holder, a heavy-duty hinged lid, magnetic tool holders, and a custom-fit cover… all for a price that is often less than the “base model” 4-burner from a competitor. If you were to buy a 36″ Blackstone, you would then have to pay extra for the hinged hood and the cover, which easily adds another $150+ to the total cost. With Member’s Mark, it’s all in one box.
• The 5-Burner System Offers Superior Heat Zoning: Most 36-inch griddles, including the classic Blackstone, have four burners. That fifth burner on the Member’s Mark is a genuine game-changer. It gives you 47,500 BTUs, but more importantly, it gives you control. You can create five distinct heat zones. I can have one burner on “sear” for steaks, the next on “medium” for vegetables, the middle one on “low” for toasting buns, and the other side completely off for a “keep warm” area. With a 4-burner, you have fewer zones, and the zones are wider. This five-zone setup is more precise and flexible.
• The Hinged Hood Is a Must-Have: I will not buy a griddle without a hinged hood, and the one on this model is fantastic. It’s heavy and stainless, not just painted black. It functions as a “splash guard” when you’re doing messy cooks like smash burgers. It acts as a wind guard on breezy days, helping the griddle maintain a consistent temperature. Most importantly, you can close it to trap heat. This allows you to steam, melt, and even “bake” on the griddle top. It effectively turns your griddle into an outdoor oven, which is perfect for melting cheese on a dozen burgers or steaming vegetables. On a competitor’s griddle, this is an expensive add-on.
• Front-Access Grease Management: This is a surprisingly divisive topic in the griddle world, but I am firmly on “Team Front Grease.” Many popular models have a grease trap that hangs off the back. This means you have to reach around (or walk around) to check and empty it, and it’s prone to being bumped. The Member’s Mark has a large grease chute right in the front-center that drops into a big, easy-to-remove tray. It’s simple, it’s convenient, and you can always see how full it’s getting. It just makes more sense.
• Thoughtful Design and Included Extras: It’s the little things. The cart includes a pull-out propane tank holder, so you’re not just awkwardly placing the tank on a wire rack. The side shelves are sturdy. There are magnetic strips on the front for your metal spatulas, which is genius. You just slap them on, and they stay. It also has 8 tool hooks for hanging everything else. And again, it comes with a good-quality, custom-fit cover. These small additions show they were thinking about the user, not about how to sell you more accessories later.

Cons Of Member’s Mark 5 Burner Griddle

The Notorious “Cold Spot”

• The Front Edge Can Be Frustrating: This is the most common complaint I’ve seen, and it’s true. The front 3-4 inches of the griddle top, right above the control knobs, does not get as hot as the rest of the surface. This is because the tube burners run front-to-back, and the flame starts after this area. For me, it’s not a deal-breaker. I’ve learned to use it as a “warming zone” or a safe place to line up my spatulas. But if you’re trying to get a perfect, edge-to-edge sear on 30 pieces of bacon, you’ll notice that the ones in the front cook slower.
• Seasoning Is Tricky in That Spot: This cold spot is most obvious during the initial seasoning. You’ll see the rest of the griddle top turn a beautiful, dark black, while that front strip remains a stubborn bronze or gray. It’s frustrating and can make you think you’ve done something wrong. You haven’t. It just takes more time and more cooking to build up the seasoning in that area.

The Griddle Top and Long-Term Worries

• Potential for Warping: I’ve read user reports about the griddle top warping over time. When you look under the top, you’ll see it’s a heavy slab of rolled steel, but it doesn’t have the same level of cross-bracing or reinforcement that you might find on a more expensive, commercial-style top. The main cause of warping is thermal shock—either heating it up too fast or, more commonly, dumping a ton of cold water on a piping hot griddle to clean it. I’m very careful about this, but it’s a valid long-term concern.
• Long-Term Parts Availability: This is the gamble you take with any private-label brand. Blackstone, Weber, and Camp Chef have been around for years. If a burner rusts out or an igniter fails in 5 years, I know I can go online and find a replacement part. With Member’s Mark? It’s a mystery. Since Sam’s Club can (and does) change manufacturers, there’s no guarantee that parts for this specific model will be available in 2030. You’re trading long-term serviceability for a better price today.

The Sheer Logistics

• This Thing Is a Unit: This is not a portable griddle. It is massive and very heavy. The solid stainless steel cart and thick rolled-steel top add up. Once you build it and put the propane tank in, you are not going to be moving it around your yard with ease. The casters are fine for rolling it a few feet on a smooth patio, but find a permanent, level spot for it, because that’s where it’s going to live.

Maintenance Tips For Member’s Mark 5 Burner Griddle

Your Seasoning Is Everything

• The Initial Seasoning Is a Ritual, Not a Step: You cannot skip this or rush it. This is what creates your non-stick surface and protects the steel from rust. First, wash the factory-applied protective oil off the griddle top with hot, soapy water. Rinse it and dry it completely. Then, turn all 5 burners on low for 10 minutes to heat the steel. Now, apply a super thin layer of a high-smoke-point oil (like canola, grapeseed, or flaxseed oil). Use a paper towel held in tongs to wipe the oil on, and then use a clean paper towel to wipe it all off, as if you made a mistake. You want a micro-thin layer.
• Let It Smoke Off, Then Repeat: Turn the burners up to high and let that oil smoke. It will smoke a lot, so make sure you’re in a well-ventilated area. Once the smoking has mostly stopped (about 15-20 minutes), turn the heat back down and repeat the process. Apply a thin layer of oil, wipe it off, crank the heat, and let it smoke. You need to do this 4 to 6 times. Your griddle top will transform from gray to black. This is the most important thing you will ever do for your griddle.

The Post-Cook Clean-Up

• Scrape While It’s Hot: The easiest way to clean is to do it right after you’re done cooking. While the griddle is still hot, use a good metal griddle scraper (like the one included) to scrape all the food debris and excess grease toward the grease trap. Get it all.
• Use Water, but Be Smart: If you have stuck-on bits, you can use water (or a 50/50 water-vinegar mix for stubborn stuff). Do not pour ice-cold water on a blazing hot griddle; this is how you warp it. I turn the burners off, let it cool for a minute, and then squirt a little water on the “gunked-on” spots. The steam will lift it right off. Scrape that residue into the trap.
• The Final Oiling: This is the second most important rule. Once the griddle is clean and the burners are off (but the top is still warm), apply one last, thin coat of your seasoning oil. This protects the bare steel from the air and humidity, which is what causes rust. Just wipe on a thin layer, and you’re done. Put the cover on once it’s completely cool.

Handling Problems

• If You See Rust, Don’t Panic: You will get rust. Maybe you forgot to oil it, or you left the cover off during a humid week. It’s fine. Take a grill-sanding brick or some fine-grade steel wool and simply buff the rust off. You’ll be down to bare metal. Wipe it clean, and then do a “mini-seasoning” on that spot. Apply a thin layer of oil and heat it until it smokes off. It will be fixed.
• Keeping the Stainless Steel Shiny: The stainless-steel body will get splattered with grease. To clean it, do not use abrasive pads, as they will scratch the finish. Use a soft cloth and either a dedicated stainless steel cleaner or a simple mix of warm water and a little dish soap. Always wipe with the grain of the steel, not against it, to avoid scratches.

Comparison With Other Brands

Member’s Mark 5-Burner Vs. The Blackstone 36″ 4-Burner

This is the main event. The Member’s Mark is a direct-fire shot at the king. The classic Blackstone 36″ has 4 burners, a rear grease trap, and a lift-off-style hard cover (or you buy a soft cover and a separate hood). The Member’s Mark has 5 burners, a front grease trap, and an included hinged hood and soft cover. In a feature-for-feature fight, the Member’s Mark wins, and it’s usually cheaper. The Blackstone’s main advantage is its brand recognition and a massive ecosystem of first- and third-party accessories. You’re also more likely to find replacement parts for a Blackstone 10 years from now. I’d say the Member’s Mark is the better value, while the Blackstone is the “safer” long-term bet.

Member’s Mark 5-Burner Vs. The Camp Chef Gridiron 36

If you’re looking at the Member’s Mark, you might also be looking at Camp Chef. The Camp Chef Gridiron is often seen as a slight “step up” in quality. Many of their models come with a pre-seasoned, non-stick-coated griddle top right out of the box, which is great for beginners. They also have excellent grease management and are known for very even heat distribution. However, you’ll pay more for a Camp Chef with comparable features, and you’ll be back in the Blackstone-level price range. The Member’s Mark still holds the crown for “most features for the money.” The Camp Chef is for someone willing to pay a bit more for a more refined experience and a pre-seasoned top.

Member’s Mark 5-Burner Vs. Premium Brands (Weber, Traeger)

Then you have the high-end. The Weber Slate or the Traeger Flatrock are the “splurge” options. These griddles are engineered differently. The Weber Slate, for example, has a griddle top designed to heat perfectly evenly, eliminating all hot and cold spots. The Traeger Flatrock has incredible heat control and features built-in wind guards. They are beautiful, they perform flawlessly, and they cost two to three times as much as the Member’s Mark. You are paying for that last 10% of perfection and the brand name. The Member’s Mark gets you 90% of the way there for a fraction of the price.

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Frequently Asked Questions (FAQ)

Conclusion

So, let’s circle back to that original question: Is the Member’s Mark 5-Burner Griddle worth it? My answer is an enthusiastic yes. This isn’t just a “good for the price” griddle; it’s a great griddle that just happens to have an incredible price.

You are getting a 5-burner, stainless steel, 720-square-inch cooking station with all the essential accessories (hinged lid, cover) included. The cons are minor and manageable. For the money, I am convinced you cannot buy a flat-top griddle with more features or a larger cooking surface. If you’re on the fence, buy it.