GrillGrate question

BullyC

HI All

I have a LBGE and love it, and really think
reading the forum comments gives awesome
ideas on equipment etc.
Question I have 2 grill grates, the original
porcelain and the cast iron grate.
Besides better grill marks, does the cast iron impart better flavor or just better grill marks? Thanks BullyC

Grandpas Grub

Hello there and welcome to the forum, nice to have you here.

All the terminology gets confusing but the 'grill grates' are called grids in egg world. The metal 'floor drain' in the fire box is the fire grate.

For me the CI grid gives great looks. Great looks mentally gives better taste. Kind of like a good looking car and a ugly looking car. They both will get you where you want to go. One is just more fun.

Here is a link to BGE Components (what’s everything in & on the egg called) - http://www.biggreenegg.com/components.html

Here is another link you will find helpful.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=591434&catid=1

Again, congratulations.

GG

Broc

A non-scientific reply --

The cast iron grid is a lotta metal. It gets hot, and retains heat.

Searing on it is yummy... and of course, leaves marks. Of course, there is the something-or-another effect, which adds flavor... remember the no-color-no-flavor schtick everyone on Food Network is always telling us about? :unsure:

But a second advantage --

Sear on one side of the grill, and the metal transmits heat into the meat. When you turn the meat, the cast iron grid is still hot!-hot!-hot! on the other side... Its ability to hold heat affects the searing process -- which is precisely why is makes those grill marks.

I gave up searing on porcelain grids a long time ago. Use the cast iron exclusively.

Grill On!

~ Broc

:S :ermm:

BullyC

Hi Broc

Thanks for input. Makes sense that when
searing or cooking on high heat, the cast
iron grid, since holding in heat much better than porcelain is going to cook faster.
When I cook direct at under 400 would that
be a disadvantage? I cook chicken direct
at under 400, give it a mustard slather,
seasoning, turns out awesome. I am a old school, I just like direct cooking flavor better, except ribs. thats why I love this egg, temp control, Moisture retention.
Good luck trying to cook chicken direct on a
Weber, LOL I guess I can try it and see for
myself. Thanks for Input, BullyC

GrillDaddy

Thanks for all the info as well, I have cast iron grids on my Char Griller that has a smoker barrel. Maybe I could rig something up and use those grids for steaks?

BullyC

Hi GrillDaddy

Yeah just try it and see, thats whats so
neat about bbqing, smoking etc, theres no
one way thats right, one has to try different things to see what he or she likes.
I love direct cause of fat drippings flaring
back up into meat does it for me. Thats whats
awesome about the egg, its extremely versatile. take care BullyC