Porcelain grid coating cracking everywhere.

chrono

Less then a year old and there are cracks everywhere in the coating of my porcelain grid. Anyone else have this issue? Do you just let the coating cook off eventually. Is it time for me to buy a new one? If that's the case I'm just going to go with SS.

Mike in Abita

My was gone after 4 months. Been gone for 3.5 years. Haven't missed it one bit. My recommendation, cook more and get rid of it faster.

The Naked Whiz

I think that is pretty standard. I'd go with SS as you are contemplating....

Spring Chicken

Good to see you posting more often. You must be catching up at work. Just don't pass yourself...

Spring "Work Is A Four-Letter Word" Chicken
Spring Texas USA

chrono

I'll just keep cooking on it till it just unusable. I checked the ceramic grill store and it looks like they are sold out of the SS grids. I don't think you can get them anywhere else?

Photo Egg

The BGE cast iron grate is nice.
Would buy it over the standard.
Darian

thebtls

I have to vote against the cast iron grid and take the forthcoming SHOTS from all who own and adore same. Sorry.

Most cast Iron does not heat evenly and if (no WHEN) you drop this grid you will not like the likely outcome.

Cook on the grid you have until it burns through...or buy the SS like TNW said, but ONLY if you have the disposable income available and just can't live with the old grid.

Just my two cents, but I had one and sold it...it gets so hot that it distracts from the cooking, ONLY IN MY ESTIMATION it requires you to put more effort into grid cooking than necessary.

It DOES give you really special grill marks...however other than for photo ops that was not enough for me to keep the grid. This was one of the only times I took advice of the group and didn't like the outcome (but the ci grid), the other time was the thermopen. Had one, sold it. was only about 1 second faster than my $13 replacement.

EGGARY

Where to find SS Grid for an XL ?

BBQMaven

How can you see the cracks when it is caked up with goo from the last cook :evil: :woohoo:

Carolina Q

BBQMaven wrote:

How can you see the cracks when it is caked up with goo from the last cook :evil: :woohoo:

And the one before that, and the one......... My kinda guy!

thebtls

BBQM that is REALLY funny...REALLY REALLY funny. And SOOOOO true for lots of eggheads out there for sure.

Carolina Q

Tony, if you let enough crud accumulate on the CI grid, it negates the hot spots.

BBQMaven

I'm the opposite of OCD, I'm TLTC (TooLazyToCare) about all the cleaning, scrapping, and fretting over gaskets...
My idea of ideal - stir the old lump, look thru the lower vent to see if air can get by the ash in the bottom, light it, put on the meat, eat and enjoy.... :cheer:

Lostinmadnez

I use a cast iron grate, not BGE, and love it.
High heat cooks, better sear because it just holds the heat longer. And not just for looks, SS is terrible regarding heat retention. Sear is not just for photo ops, it causes the proteins to turn into great flavors, see maillard reaction.
For low and slow that doesnt matter, but the non stick of cast iron means you need a few seconds and the grate is scraped clean. Especially nice when the whole grate is covered in Rib Sauce.

Mike in Abita

Sorta slowing down a little. Still craze, just made relaxation a higher priority. I'm still lurking, just not posting as often.

This trip was a PITA. Toto, I don't think we're in Kansas anymore.

Spring Chicken

Good for you. Too much work can kill you. Slowing down and lurking can revive you. Posting every once in a while can announce that you are still among us.

Spring "A Post A Day Keeps You Alive" Chicken