I like my butt rubbed and my pork pulled.
Member since 2009
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Cast iron grate
bccomstock
Posts: 338
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?
LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com
Comments
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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.
______________________________________________I love lamp.. -
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.
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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.LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com -
Should have held out for a MANGRATE!
LBGEGo Dawgs! - Marietta, GA -
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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.
Knoxville, TN
Nibble Me This -
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.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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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.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.
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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.)*******Owner of a large and a beloved mini in Philadelphia
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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..
LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com -
SmokinDAWG82 said:Should have held out for a MANGRATE!500 said:DAWG beat me to it. Mangrate!!
LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com -
I use the CI Grid for everything , I find it also hold. The heat well, besides the incredible grill. MarksPROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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DLeggett said:Ok, I'll bite. What is a "Mangrate". I'm authorized to ask cause I'm a newbee!!LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com
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