Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Use cast iron grate 100%?

andursun0013andursun0013 Posts: 21
edited January 2012 in EggHead Forum
Does anybody use their cast iron grate for 100%the of theit cooks? I switch mine in and out depending on what I am cooking right now.

I'm thinking about using the porcelain grate to make a 2 tier rack but would deem the CI graye for everyday use.


  • onedbguruonedbguru Posts: 1,550
    Hung my porcelain grate in the garage the day I got the CIG's and haven't looked back -- that was 2+ years ago.

  • thechief96thechief96 Posts: 1,908
    I only use mine if I want grill marks and a nice sear. I have a small that I use in my spider on my large and a large that I use on my spider on my XL. Other than that  I use the procelain.
    Dave San Jose, CA The Duke of Loney
  • Always use my CI grate, I may change to using a SS grate doe Pizzas
  • I use my CI grate all the time ... that way I can keep it oiled, and non-rusty.  Not much sticks to it as long as I use some PAM liberally on it.  I do have my porcelain, but I have found these develop rust spots over time*, so I might just as well stay with my CI.   

    *that's my experience with regular gas bbq's - not BGE - on gas bbq's I prefer 3/8" ss rod grills - never rust
    Jim Camelford My BGE is in Florida ... my other stuff is in Canada I love BBQ and learning about it And, oh yeah, I also do photography
  • I've been thinking of doing this as well. Are there any cons to using CI all the time?
  • CrimsongatorCrimsongator Posts: 5,795
    I only have a CI grate for my small but keep it in there all the time. I use the sharp edge on steaks and the flat edge on most other cooks.
  • MickeyMickey Posts: 18,738
    I've been thinking of doing this as well. Are there any cons to using CI all the time?

    I find it is heavy and the SS works fine. Have two that I do not use. For some reason I would have to to move it and move something all at the same time. The SS just works better for me.

    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

Sign In or Register to comment.
Click here for Forum Use Guidelines.