I need help with 2 questions

Regarding grid marks, you soon learn they look nice, but in reality actually do more to harm the cook than to help it. The desired result for direct grilled protein is a mahogany finish without grid marks. Flip flip and flip again often produces the best result. 
CI grid is great for grid marks and I use it to add eye candy on veggies and fruits. I use the CI grid with the pointy side up for veggies. Just my way of doing things....

Further, according to APL and in my experience, more flipping "roughs up" the meat and gives more opportunity for flavor to get in the meat, whether in the form of smoke, basting, surface area for charring, or whatever.  It certainly doesn't make it as pretty, but it tastes better.

Grill marks are over rated.  Good eye candy, but for taste you really want uniform browning.  

For me personally the cast iron grate is not worth it, I've had them in the past on different grills and didn't even bother with one for the egg.

Grill marks are for looks only.  They definitely make the food look pretty but do little to nothing for taste and adding flavor.  I don't worry about having them.  I just want a nice sear on the outside of the meat when I'm searing to add a layer of flavor.  When I'm searing at really high temps I'll put the meat on and close the lid for 2-3 minutes, open it up and rotate the meat 90 degrees, close the lid for another 2-3 minutes then flip and repeat then check for temp.  If I'm at temp or close enough I'll pull and only flip once if it needs to go longer I'll keep an eye on each side and flip as need to avoid burning the outside.

For a good sear on steaks that does add flavor is a really hot CI skillet with some butter, or your choice of grease and some flavorings such as balsamic. 

Bellavista52 said:

Check this out:
http://amazingribs.com/tips_and_technique/mythbusting_grill_marks_and_flipping_meat.html

So would using a CI Plate Setter (legs down) give you the best of both worlds? Smokey/Grill Flavor but even carmelization all the way around?

I use the cast iron grid for 90+% of my cooks. I keep it clean, and well seasoned, like all my other iron. It's tough, durable, and looks the same use after use, unlike the steel grate that looks like it's been through hell already and will never be "like new" again.

I like that I can use it upside down for fish and veggies and get a flat surface.

I eat 50% with my eyes, so my grill marks are dark, well defined, and wide.

For me, iron is the best cooking surface inside and outside. I don't use it in the microwave, but just about everywhere else, including the toaster oven.

aukerns08 said:

@DieselkW what's your cleaning technique for the cast iron grate?  Part of why I like the steel is ease of use.  I just burn it off to clean and don't have to worry about keeping it seasoned really.  That's really the only reason I don't use Cast Iron grates, I get good results with steel and it's simple to clean.

I brush it clean every use, sometimes sticky sweet bbq sauce requires me to burn it off, then re-season. I clean it the same way as the steel grate, with a wire brush.

Best way to season a CI grate, I've found, is to put some Crisco deep into the wire brush, then brush the hot grate. The Crisco will form a thin layer and spread out. When the entire grid is "wet" looking, I close the lid, bring it up to 600f, then shut the vents and walk away.

Two hours later, clean and seasoned grill for next cook.

One word. ..mangrates 

theyolksonyou said:

For a good sear on steaks that does add flavor is a really hot CI skillet with some butter, or your choice of grease and some flavorings such as balsamic. 

Lately have been using clarified butter, PITA to make it from unsalted butter, but well worth the effort. Local ghee is flavoured...not good.