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Stainless Steel Cooking Grid

407BGE407BGE Posts: 187
edited 8:32AM in EggHead Forum
I've had my large egg for almost five years and I really love it. It makes a strong argument for buying a high quality product, treating it right and let it treat you right.

I have owned the adjustable rig for almost as long and its it also a great quality product. It lets me do almost anything that I can think of on the Egg with ease.

I however continue to be disappointed in the grids for the egg. While I like the results of the cast iron grid, there are times where life keeps me from cooking for a couple of weeks and I always return to a grid that has some rust.

The stainless steel grids (which I bought)for the Egg are not nearly of the quality that I see on friends gas rigs. These are very thin and dont compare to the heft of the 3/8 stainless steel grids of the gassers that cook like cast iron and require very little maintenance. (I'm taking only about the grids here ;) )

I've looked on line and found that a grid for another grill like the Egg (Komodo Kamado) buts it not the exact size nor shape that I need.

Has anyone found a 3/8 stainless steel grid for the Egg? I'm willing to spend the money should I find it but the only ones that I find are thin which is not acceptable.

Here is a picture:

Thanks !


  • stikestike Posts: 15,597
    be careful about stainless steel. it's more dangerous than galvanized steel.
    (just baiting the naysayers)

    looks great. the best single thing i ever bought for the BGE was tjv's stainless grid. that thing is still as-new. well, except for all the crud on it :laugh:
    ed egli avea del cul fatto trombetta -Dante
  • Carolina QCarolina Q Posts: 12,604
    You may have to have one made. Someone here did that, but I can't remember who it was. Awesome looking grid though.

    I don't understand the rust on the CI thing though. I've had mine for a year and a half, always outside (usually IN the egg, but I have forgotten from time to time and it has gotten wet), sometimes days between cooks (I also have a mini) - and there has never been even a hint of rust. Maybe it's because I never clean it. I brush some of the heavier deposits off from time to time, but that's it.

    Good luck.

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • Capt FrankCapt Frank Posts: 2,578
    ceramic grill store has great quality SS grids although I don't think they are 3/8". Tom would probably make one for you though.
    My CI's are like Carolinas, filthy with crud but rust free, don't clean CI.
    Stike, would 3/8" SS be proportinately more toxic than 3/16"? :evil: :P
  • James MBJames MB Posts: 356
    I love SS grids too - I have bought some hefty ones for my basic Weber Genesis gasser (probably heresy on this board but when you want to grill a load of bacon....) and am very happy with them.
    For my Weber charcoal I occasionally use the grid from my kamado - another hefty unit - but not very often, the regular plated grid cooks better!
    On my egg I stick to the regular grid because it does really well - if I had a stainless I'd use (and abuse) it.
    It all comes down to the purpose of the grid. On my Weber kettle I want the food cooked over coals so want it suspended there by as little as possible with the easiest cleanup/maintenance as poss.
    Pretty much the same is true of my gasser except the cooks are usually shorter, have a fiercer pre-heat and I want an element of sear from the grid without any maintenance issues for infrequent use. On the egg it's usually a combination of char grill and oven both of which don't need the sear from the grid.
    Where is all this going? If I could get reasonable SS grids for my Kettle, WSM and Egg I would just for the worry free aspect. Do I want heft for searing? Not really (and SS is pretty poor for that anyway).
    Good luck - 3/8 seems excessive (vs CGS 1/4 ??) but if that's what you really want a fabrication couldn't be too hard of you have the original for dimensions?
    Let us know and enjoy what you have meanwhile.
  • Carolina QCarolina Q Posts: 12,604
    Maybe this would work for ya? Porcelain coated CI. Don't know anything about the vendor though.

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • LitLit Posts: 6,814
    Have you tried seasoning your CI grate? I coated mine in Crisco and let it cook at 350 3-4 times in the egg and have never seen rust since.I also oil them down every now and then also.
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