Cast Iron Grate

cap10mark

Is there a big difference other than pretty looking lines on your food between the standard & cast iron!

500

Searing is what cast iron does best. Carmelization or the mailiard effect is great for all grilled items.  I do t have a cast iron grate but I rotate often to get the most crust possible. 

RevJavaDude

I'm a big fan of the cast iron grate. It holds heat remarkably well, sears like a dream.

Thatgrimguy

http://modernistcuisine.com/2013/03/the-maillard-reaction/

cap10mark

Thatgrimguy said:

http://modernistcuisine.com/2013/03/the-maillard-reaction
Very interesting. Thanks to all that helped me decide on getting one

Thatgrimguy

Definitely! Glad to help. The Maillard reaction is delicious!!

smokesniffer

interesting read. Thanks.

Skiddymarker

The BGE CI grid can be used with either side up, one side provides much more surface area. I do use mine more for finishing SV carrots than meat now. I did buy it to get those diamond lines on my steak but like to think I have grown up (learned more) since then. Still it does provide a great way to cross hatch veggies and fruits. 

smokesniffer

@Skiddymarker did you consider any other manufactures before pulling the trigger on the BGE. I am starting to consider getting one.

Thatgrimguy

smokesniffer said:

@Skiddymarker did you consider any other manufactures before pulling the trigger on the BGE. I am starting to consider getting one.

It's worth the money IMO to get this.

http://www.cast-iron-grate.com/

Or this one if you have a large

http://www.cast-iron-grate.com/grids-for-bge-and-kamados/large-eggs-primos-domes.html

Langner91

I have a set of ManGrates. You can google those. I have a weber sear grate on my current wish list. It gives perfect sear lines, if you are in to that sorta thing. 

Jeremiah

Langner91 said:

I have a set of ManGrates. You can google those. I have a weber sear grate on my current wish list. It gives perfect sear lines, if you are in to that sorta thing. 

Oh my. 

Skiddymarker

smokesniffer said:

@Skiddymarker did you consider any other manufactures before pulling the trigger on the BGE. I am starting to consider getting one.

Actually, no. I have CI grids on the old Broil King gasser, the dealer offered the CI grid at half price when I bought my MBGE and there were not many 15.5" CI grids around, so I took the BGE version. 

THEBuckeye

My 13" CI grate is my least used Eggsessorie. I might pull it out for guests but SWMBO is no longer impressed. 

Grillin_beers

I don't really have much to add except that I love my cast iron grate.  I also use it to hold my half mood cast iron griddle.  All in all worth the $50

Handcyclist

Have cast iron grates on all my eggs (4).  Love the fact that cast iron grate cleans easier than the stainless steel.  Work Force stainless steel paint removal brushes are great to clean the grates when they are hot and after they have cooled.  After brushing it, wipe the grate with paper towels to remove excess grease and season with flax oil on a paper towel prior to each cook.  Cast iron grates are much easier to keep clean.  Nutritionists will tell you of the value of using cast iron for cooking as the iron nutrient works its way into the cooked food.  

tjv

if you have the spider, it's an easy way to raise the bge large ci grid couple inches higher for easier access to the food.

 

tclamberth

Dumb question for a BGE noob. When using my old Weber after starting my fire I would spread out the coals...well I have now grilled twice on my BGE and when I spread out the coals I have trouble putting the CI grate down bc it's hot and heavy. Should I just light the charcoal and put the grate down and not worry about spreading the coals?

Gravytrain84

I've had a few friends say the cast iron grate cracks under high temp.. any truth to this? If so, I thought that's exactly what it's made for..?

Photo Egg

tclamberth said:

Dumb question for a BGE noob. When using my old Weber after starting my fire I would spread out the coals...well I have now grilled twice on my BGE and when I spread out the coals I have trouble putting the CI grate down bc it's hot and heavy. Should I just light the charcoal and put the grate down and not worry about spreading the coals?

Buy a pair of longer welders gloves. It will help. You can not hold real hot things for a long time so have a plan in place before you pick up anything hot.

https://ceramicgrillstore.com/collections/gloves-aprons/products/welders-gloves-large

.

Skiddymarker

tclamberth said:

Dumb question for a BGE noob. When using my old Weber after starting my fire I would spread out the coals...well I have now grilled twice on my BGE and when I spread out the coals I have trouble putting the CI grate down bc it's hot and heavy. Should I just light the charcoal and put the grate down and not worry about spreading the coals?

If you are grilling, start the lump.in three or more spots and once it is going, there should be no need to remove the grid to rearrange the burning lump. 

smokeyw

I never have a need to spread my lump out after it gets going. I use a KAB and fill it full every time so it is already as spread out as it will get.

Jazzman999

Been using a CI grid for years on my Bubba Keg.  Love it.  NEVER had any issue with very high temps while cooking pizza, searing, whatever .  The grid is 8 years old and still going strong.  Now that I have an XL Egg, I am going to use it on there as well.  I think it should fit comfortably on the lower level of the Woo I have coming in.

HofstraJet

If you need to lift a hot grid, try the Third Hand tool: http://www.thirdeyeq.com/products---pricing.html

And how are you lighting that all of the burning lump is in one spot?

fishlessman

im probably one of the few here that thinks its overrated those ci grids work well on low temp gassers but the egg gets alot hotter and sears well enough as is. the ci is heavy, and it does crack at high egg temps, some have even taken a saw to the weak stress area so that it cracks where you want it to crack

smokeyw

I have a CI grid on my large and MM. I have been using them for several years and have never had an issue with cracking. However, I never go above 600 degrees. I just have no need to.

Hotch

I went with S/S.
Last forever, no seasoning or rust.
Cleans up in the dishwasher!!





And marks your meat!!

HofstraJet

smokeyw said:

I have a CI grid on my large and MM. I have been using them for several years and have never had an issue with cracking. However, I never go above 600 degrees. I just have no need to.

Don't you sear steaks?

fishlessman

HofstraJet said:

smokeyw said:

I have a CI grid on my large and MM. I have been using them for several years and have never had an issue with cracking. However, I never go above 600 degrees. I just have no need to.

Don't you sear steaks?

thats about as high as you need to go with that cast iron grid, its the heat mass, not necessarily high inferno heat. with the ss grids you can sear up around 750/800

smokeyw

HofstraJet said:

smokeyw said:

I have a CI grid on my large and MM. I have been using them for several years and have never had an issue with cracking. However, I never go above 600 degrees. I just have no need to.

Don't you sear steaks?

Yes, I sear steaks at around 550 and use Grillgrates.

HofstraJet

I'll get my IR thermometer out next sear and see what the grid temp is. I always thought it was higher.