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Cast Iron Grid vs Porcelain Grate...Is one better than the other?

BBQBearBBQBear Posts: 11
edited September 2011 in EggHead Forum
As a new Egg owner I am curious, is a cast iron grid better than the factory supplied porcelain grid? I normally grill burgers, veggies, and chops (I also plan on learning how to do pizzas). I am also a lover of smoked food such as turkey, chicken and ribs. Any thoughts? Thanks!!!
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Comments

  • JasperJasper Posts: 378
    edited September 2011
    The cast iron grids leave nice grill marks in your meat but functionally, they work the same. On the negative side, CI grids are much heavier and you'll need something other than the grid lifter to pick up a CI grid. I use a 3-pronged hand garden tool. I hardly ever use my porcelain grid after I got the CI grid.
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  • The Cast Iron grate is perfect for searing and generally cooking direct over the coals.

    For most indirect or low & slow cooks i prefer the Stainless or porcellain coated grates because the CI gets too hot on the outside of the grate and transfers the heat towards the center.

    DM
    www.don-marcos-bbq.de
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  • Stainless Steel is another option, standard for all new Eggs nowadays.

     

    -SMITTY     

    from SANTA CLARA, CA

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  • BOWHUNRBOWHUNR Posts: 1,470
    Porcelain grates suck IMO.  My second large and small came with the factory SS grates and I liked them so much I replaced the porcelain grate on my first large.  I do all of my searing on a 13" CI grate with the spider.  SS, CI and the spider are a great combo!!

    imagehttp://img.photobucket.com/albums/v661/mrbowhunr/IMG_1629.jpg

    Mike
    Omaha, NE

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • LDDLDD Posts: 1,225
    edited September 2011


    BOWNUNR:
    image
    context is important :)
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  • SpoonSpoon Posts: 328
    @LDD Some seriously THICK steaks you have there!  @-)
    "Pork so tender you can pull it with a spoon." ~Spoon
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  • 4Runner4Runner Posts: 2,038
    edited September 2011

    That's what she said.

     

    Just trying to beat Tweev to the punch.   Sorry Tweev.  Too slow.  

     

    I think LDD just posted the pic for Mike (BOWHUNR) How thick?  2" +??  

     

    Mike  - are you a bowhunter?

    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
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  • Here's another idea....hot rolled steel that seasons like cast and is nonstick.  Sears great at high temps and doesn't break down like porcelain.  No to mention the convenience of gaining access to your food and the upper grate is height adjustable.  Just my 2 cents worth.

    http://ceramicgrillworks.com/products-page/product-category/

      
    BGE Large.jpg 233.6K
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  • SqueezySqueezy Posts: 1,101


    BOWNUNR:
    image
    Man that's close to the fire!
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • BOWHUNRBOWHUNR Posts: 1,470

    That's what she said.

     

    Just trying to beat Tweev to the punch.   Sorry Tweev.  Too slow.  

     

    I think LDD just posted the pic for Mike (BOWHUNR) How thick?  2" +??  

     

    Mike  - are you a bowhunter?

    Here are a couple photos from the same cook.  I didn't measure the thickness, but ya gotta love a cowboy rib-eye!!  Yes, I am a bowhunter.

    Mike

    image

    image

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • 4Runner4Runner Posts: 2,038
    I'm heading to the Woods this weekend with my bow.  Rifle doesn't come in until 10/11. 
    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
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  • BOWHUNRBOWHUNR Posts: 1,470
    Good luck!!  Ours opened 9/15 but I haven't made it out yet, too warm and too many skeeters still around with all of the flooding we have had this year.  Our rifle season doesn't open until the second weekend of November.

    Mike
    Omaha, NE

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • 4Runner4Runner Posts: 2,038
    Thanks.  We have the little ones here in SC compared to you.  Yea, our low country as been open since 8/15.  I think we hit 100 degrees in Aug.  Not for me!
    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
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  • Why no rub on the sides of those beauties?  Do you not sear the sides as well?

     

    -SMITTY     

    from SANTA CLARA, CA

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  • BOWHUNRBOWHUNR Posts: 1,470
    edited September 2011
    No I didn't sear the sides directly on the CI grate, but trust me after they spent a minute and a half on each side (top and bottom) in that 900* hell hole they were seared!

    Mike
    Omaha, NE




    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • LDDLDD Posts: 1,225
    No I didn't sear the sides directly on the CI grate, but trust me after they spent a minute and a half on each side (top and bottom) in that 900* hell hole they were seared!

    Mike
    Omaha, NE



    that's the kind of thing that brings a tear to my eye :)
    context is important :)
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