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Grid Question

I have never used a CI grid but I just saw on another thread that some people like their SS better. Why? Part 2 - if you could design your own width(thickness) of grid bars what would they be for searing? I have several pieces of SS and a WaterJet and seriously thinking bout making my own grid and prolly a Flat Top plate for my large.

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2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.

Comments

  • nolaeggheadnolaegghead Posts: 23,926
    I wouldn't make them too large - the food will cook faster like a skillet.  3/8" is a good size with maybe a half inch gap.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Mattman3969Mattman3969 Posts: 7,483
    That is about what I was thinking. Sear marks need to be pretty and effective!!

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Carolina QCarolina Q Posts: 12,015

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Charlie tunaCharlie tuna Posts: 2,191
    The idea of using a CI grid for searing is it's ability to remain hot to conduct the heat to the food product.  the cast iron grid has a top and botton -- mine is tapered to collect the heat on the bottom which is wider, and transmit it to the smaller surface -- the top.  You can get grill marks with anything, but i don't think as well as the CI.
  • nolaeggheadnolaegghead Posts: 23,926
    Steel is a much better conductor of heat than stainless.  Doesn't matter anyway, because you can make the grate out of anything and the amount it sears is a function of thermal mass and temperature.  I'd rather have stainless or even carbon steel any day of the week than I would cast iron.  CI grates just don't last.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • SkiddymarkerSkiddymarker Posts: 8,217
    Steel is a much better conductor of heat than stainless.  Doesn't matter anyway, because you can make the grate out of anything and the amount it sears is a function of thermal mass and temperature.  I'd rather have stainless or even carbon steel any day of the week than I would cast iron.  CI grates just don't last.
    I agree with Nola, for set it and forget it cooking CI is not the longest living item around. I've found if you scrape post cook and keep 'em oiled, they will last a long, long time. 
    @Charlie_tuna said it best, CI   does the best job of sear marks, if you want sear marks. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Mattman3969Mattman3969 Posts: 7,483
    edited June 2013
    I would like a happy medium between the 2. I'll admit it- I am lazy and don't wanna worry with maintaining a CI grid.
    I have access to steel as well. Do you think that would be better? Still got the maintenance part tho. IDK

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Charlie tunaCharlie tuna Posts: 2,191
    If sear marks are LESS important to you than requiring you to run a wire brush across your Cast Iron grid before using it -- go stainless steel.  If you want a decent sear marked steak, then you will have to face the cost and maintainance of the CI grid.
  • Carolina QCarolina Q Posts: 12,015
    The only maintenance my CI grid gets is after I cook a butt and have to (kinda) scrape off the stuck bits. Never oil it, rarely brush it. Oh, and I use it for almost every cook.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Mattman3969Mattman3969 Posts: 7,483
    Do you leave your CI in your egg or outside storage ?

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Charlie tunaCharlie tuna Posts: 2,191
    I store mine outside the egg and in my egging area on my open porch, it flakes which is normal for cast iron, i don't oil it!  I scrape it down and then wire brush it.  it looks worse than it really is -- normal for cast iron..
  • Carolina QCarolina Q Posts: 12,015
    Usually in the egg, but I have been known to forget and leave it out in the rain. Or snow.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Carolina QCarolina Q Posts: 12,015
    By the way, I have three CI grids. I bought one with my egg in 2009. The first one cracked after 2-3 cooks. Warranty replacement. Same with the second one. They sent me a third, but I haven't used it. Afraid to!  :D The one I am using now has more cracks than it used to, but it's still quite usable.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

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