Cast iron grate

bccomstock · February 1

I bought myself a cast iron grate as an early birthday present the other day.. Is the cast iron grate strictly for searing items or does anyone use it as the everyday grate?

nolaegghead · February 1

It's every day if you want. It's heavy, and fragile, so I'd recommend using the stock grate if you're not interested in sear marks because the stock is durable and light, but if you don't want to use the stock, that's fine too. I have about 5 grates of different sizes in a pile - I pick the right grate the for the job and configuration. Good tool to have, cast iron.

pgprescott · February 1

I am also a huge fan of the CI. I also use the stock grate for indirect cooks. I hang my grate on a nail in garage when not in use. I also purchased the grid lifter for the CI grid. You will enjoy the sear.

bccomstock · February 1

I was thinking I would probably stick with the stock grate on indirect cooks as well.. Not even sure how well it would sit on a legs up platesetter to be honest.

SmokinDAWG82 · February 1

Should have held out for a MANGRATE!

500 · February 1

DAWG beat me to it. Mangrate!!

NibbleMeThis · February 1

I am from the school that believes if you have a cast iron grate, you should use it as often as possible to keep it conditioned. So I use mine every time.

Skiddymarker · February 1

I agree the CI grid is heavy and offers little benefit over the SS grid for indirect cooks. I use reverse sear on most cooks, so I use both grids.

U_tarded · February 1

Skiddymarker said:
I agree the CI grid is heavy and offers little benefit over the SS grid for indirect cooks. I use reverse sear on most cooks, so I use both grids.

I love your reverse sear with the cast iron under the plate setter to preheat, pure genius. Unless I feel like going all primal and caveman like.

jlsm · February 1

Because it's so heavy, I wasn't using it much. Pulled it out for a steak two weeks ago, and the difference was striking. I used it for an indirect wing cook this afternoon and got fantastic grill marks. It will be my main grate from now on. (And putting it under the platesetter for a reverse sear is just brilliant.)

bccomstock · February 1

My Superbowl Sunday is looking like this so far:

8 lb pork butt
7.5 lb brisket
Lots of wings
Lots of sausage

I plan on turboing the butt and brisket between 300 and 350.. Then swapping to the wings and sausage.. Maybe I'll use the cast iron after the swap..

I really need to get an Adjustable Rig or Swing Rack..

bccomstock · February 1

SmokinDAWG82 said:

Should have held out for a MANGRATE!

500 said:

DAWG beat me to it. Mangrate!!

I think I just missed out on the Mangrate phenomenon.. LOL.

Alton · February 2

I use the CI Grid for everything , I find it also hold. The heat well, besides the incredible grill. Marks

bccomstock · February 2

DLeggett said:

Ok, I'll bite. What is a "Mangrate". I'm authorized to ask cause I'm a newbee!!

I've only seen it mentioned here and there as a noob myself, but I'll go ahead and X_X

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Cast iron grate

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