No Grill Marks With My CI Grate (Help!)

butert

I bought a CI grate a few months back now for my XL Egg. I've had a very hard time getting nice grill marks on my meat without burning them. I get the egg fired up and in between 500 & 650 degrees and leave it at that temp for at least 5-10 minutes. Doesn't seem to matter if I sear the meat right away or use the reverse sear method. Can anybody give me some pointers? One of the main reasons I spent the money on the CI grate was to achieve nice grill marks.

JohnInCarolina

Don't jump on me for what is probably a stupid question, but you are grilling direct, right?

Gogogordy

Is your thermo in the right neighborhood accuracy-wise?

butert

@JohnInCarolina, yes lol. Direct heat. That's why I've burnt some meat trying to get the grill marks

JohnInCarolina

I get nice grill marks with my CI on steaks at even lower temps - even 400.

RRP

5 or 10 minutes is not going to get that cast iron all that hot! On an XL that "manhole cover sized grate" has a lot of metal to warm up and at the same time it is dissipating the heat over the large spanse - you need more time.

canegger

Let the cast heat up a little longer. Cast takes longer to heat up

DMW

Is the the meat dry when it goes on for the sear? For reverse sear especially be sure to pat dry the steaks on both sided after the rest just before they go back on for the sear.

butert

@Gogogordy, it's within 50 degrees. I have a BBQ Guru and the temp difference is usually 50 degrees and that could be just the difference in where the two probes are.

JohnInCarolina

Agree with RRP - you probably want to make sure the CI is at that temp for at least 30 min.

butert

Thanks for th tips @RRP & @canegger, I will try and heat it up longer. Are we talking 20 minutes, 30 minutes, or even longer than that? @DMV, no I've never patted my meat dry before any sear. That could be part of the reason why also, never thought of that.

butert

Ok, thanks for the help @JohnInCarolina.

henapple

From another view. .who cares? Taste matters.

minniemoh

henapple said:

From another view. .who cares? Taste matters.

Agreed. Taste matters. I have a cast iron too. The extra time is the secret. I have a cast iron in one of my L (it came with it as a demo) and I really don't notice that it's worth it other than burgers. I'm perfectly happy with the stainless most of the time. I do use the CGS spider and small CI grate with pretty good results on steaks and chops. 

RRP

henapple said:

From another view. .who cares? Taste matters.

M

Who cares?...you ask...those cross hatch marks won me $2K plus 2 large BGEs for two years running. Judges in some contests are impressed with them...just saying... On top of that I love the looks I get when I serve my cross hatched steaks to my gasser friends! Those marks freak them out until they buy their own egg...I'm running out of gasser friends!

Lit

I am gonna sell my large soon that I bought used with the cast iron grate and get a demo from GA mountain fest and then get a high que grate. I think its about the only egg accessory I really want and don't have. High que was at the original GA mountain fest and that's where I saw the grate first. Its like 10 pounds easy.

jhl192

If you have a Woo2 remove it and be sure to cook right on top of the ceramic ring. That, and the longer heat up time should do the trick?

butert

@jhl192, what is a Woo2?

henapple

@RRP... I'm sure they are important to judges but not necessarily needed for a good steak. I've got a set of mangrates that will make a sexy steak or chop. That being said if it's important ...so be it.

Scottborasjr

Drive for show putt for dough. I don't care how it looks unless the in-laws are involved. Some of my best food has not been documented because it doesn't look up to par. Doesn't matter how it looks until someone tastes it. 

tksmoke

The Woo2 is a great addition to the XL BGE.  Check it out at the Ceramic Grill Store: http://ceramicgrillstore.com/xl-woo2.html.  One way to use it is to get the BGE 18" CI Grid , and place it on the lower ring of the Woo2.  You can do your steak on the BGE SS grid on top of the Woo2, then remove the SS Grid, and immediately throw it on the CI grid down on the ring close to the coals to sear.  Check out the link, a picture is worth 25 words...   

butert

That looks like a nice set up @jhl192 & @tksmoke. Thanks for the advice.

Givengold3

Check out GrillGrates.  I bought a set for my large and the flavor, moisture and grill marks are all there.  I love these things. 

Givengold3

http://www.grillgrate.com/

bettysnephew

If you are doing the reverse sear, place the CI grate under the plate setter while bringing the internal temp of the meat up to a value lower than your desired finish temp.  Then remove the SS grate and plate setter and finish on the CI to get the grill marks.  That hint was from @skiddymarker and it has allowed me to make some great tasting fabulous looking steaks.  The CI being under the plate setter is preheated from direct exposure to the coals and is ready to go almost right away after removing the plate setter.