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Hmmm, Cast Iron grate or GRILL GRATES...

I'm trying to decide between a Cast Iron or the Grill Grates for my Medium egg. Let me hear it friends

Comments

  • Man Grates!!!! JK

    Cast Iron....seriously

    XL BGE with adj rig & woo2

  • plumbfir01plumbfir01 Posts: 719
    cast iron is easier to clean but the GGs are nice. they both do work equally imo
    Beaufort, SC
  • Chris_WangChris_Wang Posts: 1,253
    I have the BGE cast iron grate for my medium and it's fine. I think if I wanted to do a comp and needed perfect grill marks, I would snag a grill grate.

    Ball Ground, GA

    ATL Sports Homer

     

  • Carolina QCarolina Q Posts: 12,859
    I have the BGE CI grid (three of them, actually). Small pieces broke off of two them, but both are still usable. Under warranty so I kept getting new ones. #3 is still in the plastic bag. Figured it was the nature of the brute so I gave up. It has been on my egg for almost all cooks. Not sure I'd want to mess with something like Grill Grates that I had to store and add to the grid when I wanted grill marks. But I guess some do that with the CI grid too.

    If I had it to do again, I would just use the OEM grid.

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

                                                                …Unknown

    Michael 
    Central Connecticut 

  • tjosbornetjosborne Posts: 527
    If all you are trying to do is get sear marks the stock grid works fine. This steak was cooked with it. Otherwise I'm not sure, haven't used either.
    middle of nowhere- G.I. NE
  • SkiddymarkerSkiddymarker Posts: 8,299
    MBGE with CI grid, I like it reversed, flat side up for reverse sear, but do admit, like@Carolina_Q said, the SS grid does it all. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Carolina QCarolina Q Posts: 12,859
    ... the SS grid does it all. 
    I wish I HAD a SS grid. When I bought my egg, they still came with porcelain. One of these days, when I get tired enough of messing with that heavy CI monster, I'll buy a stainless. Lately, I've been using the porcelain a bit more, but before long, it'll start chipping off and rusting.

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

                                                                …Unknown

    Michael 
    Central Connecticut 

  • MickeyMickey Posts: 18,647
    Pure steel image
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • FATC1TYFATC1TY Posts: 807
    I like my CI grate, but I've noticed a crack appear in one spot recently. I don't know when I how that happened..

    It's not even 6 months old, got it as a gift.
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
  • RRPRRP Posts: 21,821
    edited May 2014
    FATC1TY said:
    I like my CI grate, but I've noticed a crack appear in one spot recently. I don't know when I how that happened..

    It's not even 6 months old, got it as a gift.

    Design flaw! The center gets hot and expands , but that continuous outer ring stays much cooler and eventually you have a stress crack! Some people just take a hack saw to a cast iron BGE grate and cut that ring in spots. OTOH that will void the warranty, but if it's out of warranty anyway then so what?
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Carolina QCarolina Q Posts: 12,859
    Yep, that's where both of mine cracked. Gotta remember to hack saw my new (third) one before I use it. Not convinced that will work, but Ron's right once in a while.  :))

    image

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

                                                                …Unknown

    Michael 
    Central Connecticut 

  • dagrillerdagriller Posts: 74
    Grill Grates
    LBGE Johns Creek, GA
  • RRPRRP Posts: 21,821
    Thank you, Michael, I'm sure that was painful for you to say! ;) Point is the crack will occur at the weakest spot and though your picture makes a person question why back there the obvious answer is that was the weak spot! Most people don't realize how inferior and weak cast iron is let alone being cast poured then air and impurities can play havoc.
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • scooter759scooter759 Posts: 257
    I have the Ci grate for my medium and had the same stress crack issues after a few uses. It was replaced under warranty. I also have the grill grates. I've had them a couple of years and like them. My set though is three rectangle pieces and only one piece fits on my medium, two pieces on my large. My only gripe would be cleaning them since they are not specifically sized for my eggs. They move when I brush them.
    Extra Large, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN
  • Carolina QCarolina Q Posts: 12,859
    Ha. Not painful at all, Ron. :) 

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

                                                                …Unknown

    Michael 
    Central Connecticut 

  • FoghornFoghorn Posts: 6,310
    Mickey said:

    Pure steel

    image

    ... Still waiting to see a pic of a big hunk of meat with your entire name seared into it...

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • SkinnyVSkinnyV Posts: 3,394
    I have a ci for the mini, I personally wouldn't buy another.
    Seattle, WA
  • Judy MayberryJudy Mayberry Posts: 1,988
    edited May 2014
    Foghorn said:
    Pure steel image
    ... Still waiting to see a pic of a big hunk of meat with your entire name seared into it...

    You realize that his name will be spelled backwards when seared?

    He would have to flip the grid over to get it right.

    Judy in San Diego
  • 4Runner4Runner Posts: 2,948

    I don't have Man Grates but have someting similar....called GrillGrates (http://www.grillgrate.com/ ). The biggest benefit in addition to the nice grill marks I have found is, it really helps distribute the heat evenly.  I almost have no hot spots when grilling at say 450 - 500. Easy cleanup too and you can flip it over and use the smooth surface as well.  Highly recommend them.  

    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • FoghornFoghorn Posts: 6,310

    Foghorn said:

    Mickey said:

    Pure steel

    image

    ... Still waiting to see a pic of a big hunk of meat with your entire name seared into it...

    You realize that his name will be spelled backwards when seared?

    He would have to flip the grid over to get it right.







    I realize that. I was hoping he didn't.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • RICHIED777RICHIED777 Posts: 91
    I was indeed looking for better heat distribution. Which is what they say you get with grill grates. I do get sear marks with my SS, if that's what I choose. How is heat distribution with the with CI...
  • allsidallsid Posts: 492
    I have both the CI Grate and Grill Grates…  Not Mangrates-

    I think there are pros and cons of both.

    The CI is HEAVY, rusts easily, and I feel does not make Sauver magazine quality grill marks when you want to impress the in-laws or some gasser friend of yours.

    On the other hand CI provides more of an up-obstruced access to the heat of searing at high temps.  
    I find the grill grates to be extremely versatile, and often provide a best of both worlds scenario for me.  On my large, they come in 3 slats that easily fit together so I can break them down and store them inside my gasser where I store egg toys.  

    The Grill Grate provides this harmonious heat effect but will protect from a glowing hot spot in the lump.  

    I have never been much of a platesetter fan, and often choose to go raised direct instead.  Having both the CI & the GG I prefer the GG hands down.

    Here is a 100 min no-fry egged chicken (on left) and an herbed chicken (on R) as an example:
    image
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

  • travisstricktravisstrick Posts: 5,001
    Blahahahahahahahaha




    image
    Be careful, man! I've got a beverage here.
  • RACRAC Posts: 1,688
    travisstrick - Are yours still all rusted :D

    Ricky

    Boerne, TX

  • Miked125Miked125 Posts: 435
    I have owened both for my weber grills, I much preferred the grill grates.
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