With either design managing grease won't be that different. You will want to put a aluminum basket or tray under the hole in the front. The hunsaker might be slightly easier for the tray placement but at the cost if cooking space. The hunsaker is fairly popular from a cost standpoint. I have one myself. The back lip on this one would be fairly handy but it is just if it is worth it to you or not.
With me having a hunsaker, I wish I had a griddle that had a flat back like this one but also an edge welded all around the sides for grease management. The griddles for a charcoal grill are handy to have. I tend to break it out for larger groups on smash burgers and run the Blackstone 22 for toppings. Otherwise I tend to use the Blackstone as it is just handier in use.
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