Grill Grates

JWBurns

Im back into the egg game after picking up a new XL. 

Id like to do some searing close to the lump, and was thinking about picking up a cast iron grate or a set of grill grates. 

Which of the two would you guys recommend??

Is a spider from CGS really necessary to do this, or will the CI grate or Grill Grate suffice at the standard cooking level? 

Photo Egg

If you are wanting to get a great sear/Char, Grill Grates are not the answer.
Not knocking the product, I like them.
Getting closer to the lump with the Spider and a smaller, standard, stainless grate on top, works great.

ColtsFan

You'd risk warping the grill grates getting them that close to the lump. I use a cast iron grate sitting directly on the lump. What @Photo Egg suggest works well too

kl8ton

Alternatively, you can put your protein directly on the lump.

SonVolt

All you get with Grill Grates is burned grill marks and under-developed browning between them. Just get an extender that puts the grate closer to the lump. If you want a griddle just put a cast iron pan over the stock grate. 

theyolksonyou

kl8ton said:

Alternatively, you can put your protein directly on the lump.

This.  Caveman 

DoubleEgger

I just bought a set of grill grates and I’m not impressed with them. 

lentsboy007

Just throw that meat right on those coals !

GregW

I've got grill grates for my Portable Kitchen PK Original grill.

I have also used them on the Egg.

Even though Grill Grates sells them for the Egg, I've read somewhere that they are not really recommended for Egg's due to the high air flow restriction the grates cause. I may have read this on the Amazing Ribs website.

I use them frequently, but I don't really like them. They are composed of multiple sections that slide interlock together. They are a major pain to deal with.

I typically use them inverted and I cook on the flat side to maximize the meat contact with the hot surface.

Honestly, I don't know why I keep using them.

FSUMark

I bought them instead of a cast iron grate, and they seem to do what I want them to well.  Better searing than the stainless grate that comes with the egg.  

pgprescott

The secret to the grill grates is to lower your temp. It’s a bit counterintuitive. 

JohnEggGio

I have the spider and matching grate for my large.  Great searing.

Photo Egg

pgprescott said:

The secret to the grill grates is to lower your temp. It’s a bit counterintuitive. 

pgprescott said:

The secret to the grill grates is to lower your temp. It’s a bit counterintuitive. 

Agree, Grill Grates are for cooking, not adding a sear after a slow roast.
They did take a little learning curve and I cook with mine at felt level atop my Woo most of the time. Creates a very even cooking zone.
But wanting grill grate marks and wanting a good sear are 2 different things.
I think people are buying the Grill Grates expecting a sear and that's not what they are made to do cooking on the raised ribs. Even flipping them over, they are high grade aluminum and will warp. They are more intended to be used as a flat griddle. They will never replace the sear you get with a hot cast iron pan or direct flames.

bradleya123

I bought the Grill Grates as well, not totally impressed.  Makes nice grill marks, also turned it over and did smash burgers.  CI is much better for smash burgers as you can get the CI way hotter!  

Carolina Q

Go to a steel supplier or scrap yard and pick up a piece of 1/4" A36 mild steel plate. Sear directly on that, on a spider if you have one, or just on the grid in the normal position. Wall to wall sear. I've been meaning to do just that for quite some time now, but the steel yard is 40 miles away and I never seem to get around to it. Or, just use a CI skillet or griddle.

The steel does a great pizza too. I have a 14"x17" piece that fits in my oven. Cost about $12! Need a piece sized for my egg.

Yno

I have GrillGrates on my gasser. If I want a sear without waiting for the Egg to get to a higher temperature, I can get the grates up to 750 degrees (measured with an IR gun) in a few minutes, and it will put a perfect sear on a steak or tri-tip in 30 seconds per side. I use them inverted because I don't need grill marks.

Matt86m

I'd go Caveman!

Sammi

I use the Grates for the pretty lines, usually run 600 grate temp.