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Cast iron grid question

So here is the scoop. I am getting a large bge for Christmas. I am wanting to get a cast iron grid right out of the gate based on some comments I have already read. My question is can I get as good a grill marks with the regular CI grid as I could using the smaller CI grid with a spider attachment? Thanks in advance.

Comments

  • Grill marks are a matter of meat resting on a very hot grid getting seared.  The Egg can get very hot so good grill marks are possible using either grid.  Using the spider and the smaller grid puts the meat closer to the burning lump so the grid gets hotter, quicker without neccessarily bringing the entire Egg up to high temp.  This is good for trex or reverse searing for that matter.  I'm getting a spider for Christmas and I can't wait to use it with my small CI grid for this purpose!

    Merry Christmas!  Enjoy your new toy!  And best of all, you won't shoot your eye out! 

    .......................................................................................

    Flint, Michigan

    Where shootings and tap water are equally deadly

    My fleet of eggs: XL, Small & Mini.

  • U_tardedU_tarded Posts: 1,447
    Cast iron retains heat well. I find you get less flair up closer to the coals because you are cutting the oxygen off. Either is fine just give the big one more time to heat up. Also quantity is a question more meat cuts will need more room.
  • rholtrholt Posts: 380
    Thanks for the responses. I think I will go with the standard CI grid for the large as I will usually be cooking for a gathering of more than 6-8 folks. Looking forward to learning the ropes with the egg.
  • DuganboyDuganboy Posts: 1,118
    GrillGrates are wonderful for sear marks. Check them out. www.grillgrate.com
  • Grill marks are a matter of meat resting on a very hot grid getting seared.  The Egg can get very hot so good grill marks are possible using either grid.  Using the spider and the smaller grid puts the meat closer to the burning lump so the grid gets hotter, quicker without neccessarily bringing the entire Egg up to high temp.  This is good for trex or reverse searing for that matter.  I'm getting a spider for Christmas and I can't wait to use it with my small CI grid for this purpose!

    Merry Christmas!  Enjoy your new toy!  And best of all, you won't shoot your eye out! 

    You may, however burn your arm hair off.
    Mark Annville, PA
  • BOWHUNRBOWHUNR Posts: 1,481
    My vote is for the spider and 13" cast iron grate.  You will get wonderful grill marks without having to heat up such a large surface.  Just make sure you get yourself a pair of long tongs or you will be missing hair on your hands!

    image

    Mike

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

    Omaha, NE
  • rholtrholt Posts: 380
    Decisions, decisions. Might start with the big grate then delve into a smaller one with a spider if I don't get the desired effect on my meats.
  • R2Egg2QR2Egg2Q Posts: 1,656
    If you've settled on a big CI grate, here's another potential decision for you: http://www.cast-iron-grate.com/grids-for-bge-and-kamados/large-eggs-primos-domes.html
    I don't have one but know some folks who do and they like them. I briefly had one in my possession for a 22.5" kettle (won it in a raffle) but I sold it as I had sold my kettle. Quality seemed very good.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • rholtrholt Posts: 380
    Hmm. The ability to exchange section out depending on your needs does seem to add anoth level of versatility. Something I will definitely ponder.
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