cast iron cook grate

fishlessman

when getting a new fire box and charcoal grate, i ordered a cast iron cook grate. tried searing last night at 750 for 2 min per side and way over seared. with the cast iron, would it be recommended to sear for a shorter time period, or at a lowered temp 650? the egg definately retains more heat with the cast iron and it is harder to drop the temp to 400 for a trex steak.

The Naked Whiz

fishlessman,
I'm not sure I understand. 750 is 750 regardless of what type of grate you have. Are you saying that 750 is higher than you normally sear? I use an expanded stainless steel grate which allows far more air through than the cast iron grate, and I sear at 750 for two minutes and wish my wife would let me sear for 3.[p]TNW

fishlessman

The Naked Whiz, with the origional cook surface, i was searing in the 900 plus range for 2 minutes each side, but the cast iron seems to have more heat built up into it and sears much faster at the lower temp of 750. burgers had a good sear when cooked at 450 for 4 minutes per side. the grill doesnt have an initial cool down when the steaks are thrown on and will need some experimenting

Steve-B

The Naked Whiz,
You don't think the larger surface area of the cast iron or the material itself could hold more heat than the porcelain or stainless? Fishlessman, how wide are each of the "bars" on the cast iron grate?[p]Steve-B

fishlessman

Steve-B, that is what im thinking. the bars are about .375 thick and when the steaks are thrown on there is more heat to be transfered from the grill surface to the steak.

Smoked Signals

The Naked Whiz,
The Naked Whiz,
From a thermodynamics (I think I know engough to be dangerous) standpoint, the cast iron probably weighs more then the standard grill top. Therefore, when heated to 750, it has more mass at temperature and can therefore "push in" more heat? It would not cool as quickly as the smaller grates and could potentially cook the steak more through direct heat transfer? But you are right 750 is 750. I think it mainly has to do with the mass of the grate.[p]Perhaps try bigger steaks? ;-)

Steve-B

Smoked Signals,
Yeah I never did that well in thermo in school, but I agree. I think the cooling of the cast iron is the key here (related to the mass and material). It probally will make more of a difference in the first two minutes than the last two minutes of a sear.

cbs

fishlessman,[p]Back in the gas days, I had cast iron grates on my weber, and I learned that I had to adjust many recipes just a little or the cast iron would lead to overcooking. I'm not sure it's the extra mass or the material itself but the cast iron grates do hold heat very well. The one thing I miss is they also leave great grill marks if you let them heat up enough.

fishlessman

cbs, it does make great marks on the meat, and i think i can get good results at a 650 sear for the 2 min per side. this should allow the egg to cool down faster for the roast as the ceramic wont be as hot. i have never had a problem with the cool down process when doing steaks befor but did notice that with the cast iron it is significantly longer.

tach18k

Steve-B, yes your correct it is the mass that retains the heat. If you have a 1" square bar at 750 degrees and a 1/4" round bar at 750, that 1"er will burn for quite some time before the heat desipates