Grate seasoning/care.

LesMo

I have the original grate that came with the egg, adjustable rig from ceramic grill store and cast iron grate.  I season them and they start out fine, but when I put them in the egg to preheat most, if not all of the buildup gets burned off.  I end with minimal amount of buildup and just enough for food to stick.  I also do a lot of cooks at around 450.  My question is how do you get the grates to the point where they have a considerable amount of buildup and it doesn't get burned off when preheating and the only thing that gets brushed off at the end of the cook are any particles sticking from that cook.

Killit_and_Grillit

I can’t speak for the CI, I’m sure someone will come along and help soon. 

As for the original and CGS, I think you may be overthinking it. I cook on them and knock the nasties off before a new cook. That’s it. 

Now I’m sure some OCD retired guy will come by and say it’s a sin for that grate not to be pristine and reseasoned before every cook, but I swear cleaning them negates the natural coat put on there from the cooks. It’s counterproductive. 

Just pick one and let it ride for a while. 

tenpenny_05

I'm not sure if seasoned is the correct term here. A pristine grate is necessary by any means, but heat is the biggest factor in meat not sticking to the stock grate.
I cook a LOT of chicken and I have to keep my grates clean or else everything else I cook tastes like chicken fat.

The_Stache

I have a cast iron grate in my large ( and my gasser/ BGE accessory storage container) and have for at least 10 years.  I oiled them on my first cook and now just knock off any crud with aluminum foil.  No sticking issues unless the grate has not fully reached temp or I get over anxious to flip what I’m cooking. 

unoriginalusername

The grate will lose its seasoning when I do something like pizza so I just cooksomwtnhing fatty next time and it’s back to seasoned 

lousubcap

Killit_and_Grillit said:

Now I’m sure some OCD retired guy will come by and say it’s a sin for that grate not to be pristine and reseasoned before every cook, but I swear cleaning them negates the natural coat put on there from the cooks. It’s counterproductive. 

Just pick one and let it ride for a while. 

I qualify in the old and retired but far from OCD.  I have the original BGE grate in both BGE's and PSWOO and extender for the L and WOO for the S.  I have never done any "seasoning" as a specific event.  The fire keeps 'em clean enough and if there are "nasties" that survive the start up then I use a putty knife to knock them off.   
Even after chix cooks good ol' fire takes care of the cleaning.  Works for me.  FWIW-

LesMo

I don't think I did a very good job of explaining what I was referring to. Hopefully these pictures will help, but I have my doubts when viewing them because it doesn't portray the difference as well as seeing them in person.  The picture of the adjustable rig shows some buildup.  I want to achieve more (without the nasty nubs).  The picture of the original grate show almost all of the buildup burned off after one cook.  (not what I want to achieve).