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Searing in spider on CI

DawgDaysDawgDays Posts: 83
edited January 2013 in EggHead Forum
So I've found a 13" CI grate (MSRP $40, really?!) for the small in order to sear close to the flames in my LBGE. One question that crossed my mind -- do I need to reseason this grate constantly?

I'm assuming the high temps will just strip seasoning right off and it will rust. Anyone have experience with this technique that can weigh in?


  • I just got an AR with a spider for Christmas and T-rexed some steaks on it a couple of times.  We've been livin' high on the hog this Christmas season!  Anyway, I haven't noticed any rust yet.  I'm anxious to hear what our more seasoned members say.
    Flint, Michigan
  • tjvtjv Posts: 3,725
    What work for me is I leave the CI grid on the spider when I raise my steaks up to finish.  Might throw a small chunk (half the size of my small finger) of mesquite on the CI Grid to generate smoke.  This give the mesquite a better chance to smolder as opposed to sitting right on the lump where it can flame.  

    When the steaks come off, I pull the CI Grid, brush and spray the grid with Pam (make sure to spray outside the egg).  Then the CI grid goes on the top grid where I finished the steaks.  This way the CI grid reseasons as the egg cools down.  A rig crossbar is handy for hooking and pulling the CI grid from the spider. 

    t ACGP, Inc.
  • Just as Tom said, pretty much all I do is a quick brush off, and a mop with oil or a spray with pam then let her come down with the egg. Simple as that, I try to do it every cook also.

    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • Thanks Tom!
  • dlk7dlk7 Posts: 1,053
    You might want to try that 13 inch CI grate directly on the coals and follow Adam Perry Lang's clinching technique from his "Charred and Scruffed" book - awesome taste!!!

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • nolaeggheadnolaegghead Posts: 26,707
    The seasoning ashes around 800F.  There's no reason to go over that, but it's tough not to if you're right over the coals (the dome temp has nothing to do with the temp right above the coals).
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • R2Egg2QR2Egg2Q Posts: 1,987
    @DawgDays - your assumption is correct if you're negligent on re-seasoning after a good sear. I've been guilty of that and my Small CI has a bunch of rust now and I need to stop being lazy and clean it up, season it good and maintain it properly.
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • paqmanpaqman Posts: 2,776
    I used to sear using the spider + small CI grate.  The CI grate looses its seasoning fairly quickly and starts to rust (not a big deal) if you don't oil it after each cook.  I now stopped using it and I sear directly on the coals (caveman style).  You should still get the spider if you plan on wokking.

    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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