New grid

Grillin_G_Ma · May 2016

I need to order a new grid for my large BGE. Any recommendations for an online store? Is cast iron best? I want a grid that I can keep clean and doesn't rust like the one that I have.

FATC1TY · May 2016

I enjoy my cast iron grid. Infact I use it 100 percent of the time, unless I need to use my bbq guru and grid temp clip, then I toss the original grate on top of it while it's all in the woo.

The cast iron doesn't rust on me. I seasoned it with... food. I cook 4-6 times a week on my egg, and it's well seasoned enough it releases mosts all foods, including fish.

I like the BGE one, but I will say, mine did crack on the edge, hasn't come apart, but probably did so from the high temp cooks. Some people cut theirs to add an expansion joint so to speak.

GregW · May 2016

You have touched on a sensitive subject. Opinions are very strong when if comes to the choice of grates.
I'm firmly in the stainless steel group.
I have an official cast iron grid from BGE. It's a total rust heap. It's free to a good home for anyone in the area.

Cast iron would be good if you are very careful to properly maintain it to prevent rust. I'm not that careful.

Hotch · May 2016

I may be in the minority but I really like my HiQue 3/8 rod Stainless a Steel cooking grate.
I have also cleaned it in the diswasher!

Tony_T · May 2016

I like my SS from Michael's Custom Grill Works

Theophan · May 2016

Unlike a lot of folks, here, I just don't care about grill marks, so a cast iron grill offers me no benefit and potential problems (for many folks, they rust).

I have the older grids with the ceramic coating or whatever it was, and they've rusted, and what I keep wanting is new stainless grids. I haven't quite wanted them enough to pay the money, yet, but one of these days I'll probably get me at least one for each Egg (I have a Medium and a Large).

Hotch · May 2016

Tony_T said:

I like my SS from Michael's Custom Grill Works

He also has great products for you BGE

westernbbq · May 2016

Thick SS from ceramic grill store. I wore out the stock grid that comes with bge in 10 months

A cast iron is best for searing but i dont recommend it for all cooking applications

Biggreenpharmacist · May 2016

Unless you are going to use your cast iron grid a lot (i use mine as my primary grid) I would opt for something else. My CI grid stays in my egg. Its seasoned and NEVER rusts.

GregW · May 2016

Hotch said:

I may be in the minority but I really like my HiQue 3/8 rod Stainless a Steel cooking grate.
I have also cleaned it in the diswasher!

I still have the factory stainless grid.
I've been thinking of getting the one like yours.
Does yours cook better? like better sear marks?

Also where did you get yours from?
Thanks

Focker · May 2016

I'm with BGP, and would recommend SS to most folks due to misuse of CI. Seems to be a difficult subject to comprehend. My Mangrates and Raichlen CI Tuscan Grill are either in the egg or kettle, or sitting outside on a table if using other setups. No rust. I tend to eat visually as well, so I like a good sear, marks. And so do my peeps who come over to break bread at the table.

The SS grids I have cannot get it done to my liking. The sear is too weak.

Once seasoning is properly established with CI, maintenance is a wash IMO.

Hotch · May 2016

GregW said:

Hotch said:

I may be in the minority but I really like my HiQue 3/8 rod Stainless a Steel cooking grate.
I have also cleaned it in the diswasher!

I still have the factory stainless grid.
I've been thinking of getting the one like yours.
Does yours cook better? like better sear marks?

Also where did you get yours from?
Thanks

@GregW I bought it from Morrison Supply at the Athens Eggfest 3 or 4 years ago.
I like it and I think it does cook better / easier. The 3/8" rods with the 3/8" opening between I think works great. SS does not sear as good as CI but that's not a deal breaker for me. I have never worried about grill marks.
I do like that it works with my (though a tight fit with a little finagling) Ceramic Grill Store Woo with or without my plate-setter. It will last forever.

jtcBoynton · May 2016

Grillin_G_Ma said:

I need to order a new grid for my large BGE. ... Is cast iron best? ...

NO. Some people prefer them, others do not. I prefer a stainless steel grid - better for searing steaks. Grill marks are pretty, but flavorwise you can do better with a more open wire grid than a CI one.

tjv · May 2016

If cleanliness is a factor, I would make sure any stainless grid you purchase is fabricated with electro-polish quality (EPQ) stainless, usually 304/304L grade stainless for grids. Plus as an added benefit, I would see if the grid is electro-polished (electrochemical process) after fabrication.

EPQ wire is drawn in such a way to minimize the microscopic cracks and crevices in the wire surface. the cracks and crevices is what gathers food debris and makes a grid hard to clean. Having the grid electro-polished after fabrication smooths even more the wire surface and brings out the luster in the EPQ wire. This is how we fabricate all our grids - EPQ wire with an electro-polish finish.

Probably more than you wanted to know.

I wonder how many grids are still being used from the original stainless bge forum order done back in the day.

t

Biggreenpharmacist · May 2016

Since you jumped in here, Tom, may I ask a question. I have a PSWoo CI and use my cast iron grid pretty exclusively. I want an extender and D-grid. Does that still work with my cast iron grid on my woo? Probably a dumb question but wasnt sure.

tjv · May 2016

Biggreenpharmacist said:

Since you jumped in here, Tom, may I ask a question. I have a PSWoo CI and use my cast iron grid pretty exclusively. I want an extender and D-grid. Does that still work with my cast iron grid on my woo? Probably a dumb question but wasnt sure.

sure, you need the PSWoo-CI Extender and 16" sliding D grid. we offer the extender for both PSWoo's. Same 16" D grid on both.

t

Biggreenpharmacist · May 2016

Thanks. I'll be ordering that tomorrow.

BOWHUNR · May 2016

I am also a fan of the stainless from MCGW. I have a cast iron as my primary grid on my small and it is very well seasoned, but I never cook above 400-450* on that egg so it stays seasoned. I had one for my mini that I threw away because every time I did a high temp sear it would burn the seasoning off and rust again. Got tired of cleaning and re-seasoning it all the time.

Mike

THEBuckeye · May 2016

The cast iron grate is rather heavy. I'd go to a dealer if you can and feel the weight difference. Price is about the same.

SmokeyPitt · May 2016

I have been thinking about getting a set of the GrillGrates for the large egg.

http://www.grillgrate.com/grillgrates-for-the-big-green-egg-large/?gclid=CNj278iM38wCFcYlgQodulsMLg

I have never cooked on these but everyone that has them seems to like them. I don't think they will ever rust (they are aluminum).

The only downside is you need another grid to support them so if your existing grid is rusted you may not want to keep it.

How old is your existing grid? They have a 5 year warranty so if it is rusted you might be able to get a warranty replacement, and I suspect they might send you a stainless steel version.

StillH2OEgger · May 2016

I haven't found any reason to go away from the stainless grid that came with my LBGE. Sometimes ignorance is bliss.

Carolina Q · May 2016

For those of you who contend that your CI hasn't rusted, I'll wager that you have one that is well "seasoned" with oil, grease and food residue. Mine looks fine too...until I do a high heat sear and burn off the crud. Surprise!! There's plenty of rust in there.

I used my CI exclusively for the first several years. Then, I put it away and have been using the stock grid ever since. Unfortunately, it's the old porcelain model. When it chips/rusts away, I'll likely be calling Tom for a nice SS. Those 3/8-inchers SS grids are nice, but too rich for my blood. As often as not, I do a raised cook and use my Weber plated steel grid (on carriage bolts) anyway.

Focker · May 2016

Carolina Q said:

For those of you who contend that your CI hasn't rusted, I'll wager that you have one that is well "seasoned" with oil, grease and food residue. Mine looks fine too...until I do a high heat sear and burn off the crud. Surprise!! There's plenty of rust in there.

I used my CI exclusively for the first several years. Then, I put it away and have been using the stock grid ever since. Unfortunately, it's the old porcelain model. When it chips/rusts away, I'll likely be calling Tom for a nice SS. Those 3/8-inchers SS grids are nice, but too rich for my blood. As often as not, I do a raised cook and use my Weber plated steel grid (on carriage bolts) anyway.

No rust here when searing feltline direct. Wouldn't hurt knocking the dust off and raising it.
If I need to high heat sear, it's caveman with no grid at all. With CI, there is a sweet spot....to preheat, sear, and maintain integrity of the seasoning built. The closest my CI grates get to the fire is in the Jumbo Joe, a spread out fire with briquettes. The lower BTUs, steadier burn, and longer preheat, help keep the seasoning intact.

fishlessman · May 2016

tjv said:

If cleanliness is a factor, I would make sure any stainless grid you purchase is fabricated with electro-polish quality (EPQ) stainless, usually 304/304L grade stainless for grids. Plus as an added benefit, I would see if the grid is electro-polished (electrochemical process) after fabrication.

EPQ wire is drawn in such a way to minimize the microscopic cracks and crevices in the wire surface. the cracks and crevices is what gathers food debris and makes a grid hard to clean. Having the grid electro-polished after fabrication smooths even more the wire surface and brings out the luster in the EPQ wire. This is how we fabricate all our grids - EPQ wire with an electro-polish finish.

Probably more than you wanted to know.

I wonder how many grids are still being used from the original stainless bge forum order done back in the day.

t

mine was from that order, and i believe the rig was one of the prototypes or first runs as well. still going strong, pretty much indestructible

now my cast iron is rusty (still usable) and has cracked a few times and missing some bars

New grid

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