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Tsyras
Posts: 11
I had GrillGrates for a while, and loved everything about them, except for the fact they are aluminum. I don't have them anymore, and while you may call the GrillGrates a crutch, I grilled better with them. I hate grilling on the standard included SS grid.
I have looked for alternates that are not aluminum or cast iron. I have had cast iron in a grill before and hated it. Basically, I want something that is like GrillGrates (indirect cooking, flareups control, and even the high temperature for the nice grill marks), but not made of aluminum/CI. Is there anything like that out there?
I have looked for alternates that are not aluminum or cast iron. I have had cast iron in a grill before and hated it. Basically, I want something that is like GrillGrates (indirect cooking, flareups control, and even the high temperature for the nice grill marks), but not made of aluminum/CI. Is there anything like that out there?
Comments
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I have a sneaky feeling we are about to hear about such a product.
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Welcome aboard and enjoy the journey. Above all, have fun.
Unfortunately I'm of no help with your question.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Have you tried cooking raised direct or raised indirect?
Look over the link below for photos.
https://ceramicgrillstore.com/collections/big-green-egg-large-accessories-by-ceramic-grill-store
.Thank you,DarianGalveston Texas -
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pgprescott said:I have a sneaky feeling we are about to hear about such a product.
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Photo Egg said:Have you tried cooking raised direct or raised indirect?
Look over the link below for photos.
https://ceramicgrillstore.com/collections/big-green-egg-large-accessories-by-ceramic-grill-store
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I cook with a PSWOO and it works great for my cooks.LBGE, and just enough knowledge and gadgets to be dangerous .
Buford,Ga. -
You could always go bigger and thicker with the grate. Here's a few pictures of Hotches grate below. I have the same and it's heavy duty. It might help with a couple of your issues and work well with your plate setter.
Hi-Que S/S with 3/8" rods on 3/8" spread
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
And you can open one side to add lump/more smoking wood or chips. Heavy duty and heavy.Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
canuckland
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Tsyras said:pgprescott said:I have a sneaky feeling we are about to hear about such a product.
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Tsyras said:Photo Egg said:Have you tried cooking raised direct or raised indirect?
Look over the link below for photos.
https://ceramicgrillstore.com/collections/big-green-egg-large-accessories-by-ceramic-grill-store
.Thank you,DarianGalveston Texas -
Tsyras said:pgprescott said:I have a sneaky feeling we are about to hear about such a product.Thank you,DarianGalveston Texas
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I guess I don’t understand. You like the grill grates, but for some crazy reason don’t like that they are anodized aluminum. The very fact that they are anodizing aluminum is big part of why they are so effective. The grates are an exceptional conductor of heat and their design reduces flare ups like you seemed to indicate. I assumed you were being clever, maybe I was wrong. Maybe. Good luck though. If it were me, I’d use the very effective grill grates, but I don’t see an issue with them being aluminum.
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I am not advocating one way or the other...or saying there is any validity in the claim that aluminum is not healthy (even long term toxic). But those claims are out there...with some supporting evidence, enough that perhaps anyone would/should be a little chary of cooking on it.
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ive cooked on aluminum my whole life, even still use my great grandmothers aluminum sauce pans. after a 4 generation self inflicted test the results are in dont do it man pretty sure theres those on this forum that can back me up with thisfukahwee maineyou can lead a fish to water but you can not make him drink it
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searing, for what its worth, stainless raised grid, temps over 800 dome. cast iron, regular height with temps lower, 600 dome. aluminum, not enough experience on the egg, assuming 500 dome plus minus
fukahwee maineyou can lead a fish to water but you can not make him drink it -
DWFII said:I am not advocating one way or the other...or saying there is any validity in the claim that aluminum is not healthy (even long term toxic). But those claims are out there...with some supporting evidence, enough that perhaps anyone would/should be a little chary of cooking on it.
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pgprescott said:DWFII said:I am not advocating one way or the other...or saying there is any validity in the claim that aluminum is not healthy (even long term toxic). But those claims are out there...with some supporting evidence, enough that perhaps anyone would/should be a little chary of cooking on it.
But I 100% agree with you. The little exposure on seasoned extruded aluminum using the GrillGrates seems silly compared to all the other contact in my life. The only real study info I have seen on the related subject is aluminum absorption from under arm deodorant.Thank you,DarianGalveston Texas -
Photo Egg said:pgprescott said:DWFII said:I am not advocating one way or the other...or saying there is any validity in the claim that aluminum is not healthy (even long term toxic). But those claims are out there...with some supporting evidence, enough that perhaps anyone would/should be a little chary of cooking on it.
But I 100% agree with you. The little exposure on seasoned extruded aluminum using the GrillGrates seems silly compared to all the other contact in my life. The only real study info I have seen on the related subject is aluminum absorption from under arm deodorant. -
Welcome to the forum.
Most members still use the stock grate that you hate, and can cook circles around me. You indicated that you were unhappy with your results, and I'm wondering if focusing on techniques would be more productive.
My point - with mad skills, you can cook on anything!
Phoenix -
blasting said:
Welcome to the forum.
Most members still use the stock grate that you hate, and can cook circles around me. You indicated that you were unhappy with your results, and I'm wondering if focusing on techniques would be more productive.
My point - with mad skills, you can cook on anything! -
At NOLA'sUbi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
WeberWho said:You could always go bigger and thicker with the grate. Here's a few pictures of Hotches grate below. I have the same and it's heavy duty. It might help with a couple of your issues and work well with your plate setter.
Hi-Que S/S with 3/8" rods on 3/8" spreadMaryland, 1 LBGE -
blasting said:
Welcome to the forum.
Most members still use the stock grate that you hate, and can cook circles around me. You indicated that you were unhappy with your results, and I'm wondering if focusing on techniques would be more productive.
My point - with mad skills, you can cook on anything!It's a 302 thing . . . -
I noticed that the Charbroil Infrared grills use a somewhat similar grate on their gassers. Quick search it looks like they have a round "patio bistro" grill that may work on the egg:
https://www.charbroil.com/cooking-grate-29102148
Here is another site with better pictures.
https://www.grillparts.com/charbroil/patio-bistro/default.asp?product_id=29102148
It may fit on the fire ring of a large egg, or you could just set it on top of the stock grate.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
blasting said:
Welcome to the forum.
Most members still use the stock grate that you hate, and can cook circles around me. You indicated that you were unhappy with your results, and I'm wondering if focusing on techniques would be more productive.
My point - with mad skills, you can cook on anything!Thank you,DarianGalveston Texas -
pgprescott said:Tsyras said:pgprescott said:I have a sneaky feeling we are about to hear about such a product.
I really liked the look of those SS grates posted by WeberWho.
In response to cooking technique, I will be the first to tell anyone I am not very good yet, and I am trying to learn all the time. I noticed on those SS grates it was raised by the PSwoo. When I tried grilling my chicken raised it felt like it took forever to grill and didn't turn out well.
What kind of dome temps are needed when cooking raised like that? -
WeberWho said:You could always go bigger and thicker with the grate. Here's a few pictures of Hotches grate below. I have the same and it's heavy duty. It might help with a couple of your issues and work well with your plate setter.
Hi-Que S/S with 3/8" rods on 3/8" spread
http://www.high-que.com/Luxury-Stainless-Cooking-Grid-for-Large-Big-Green-Egg_p_18.html
Fairly pricey, but it looks nice with that hinge. I think I may try this. -
Tsyras said:WeberWho said:You could always go bigger and thicker with the grate. Here's a few pictures of Hotches grate below. I have the same and it's heavy duty. It might help with a couple of your issues and work well with your plate setter.
Hi-Que S/S with 3/8" rods on 3/8" spread
http://www.high-que.com/Luxury-Stainless-Cooking-Grid-for-Large-Big-Green-Egg_p_18.html
Fairly pricey, but it looks nice with that hinge. I think I may try this.
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