I went through three of them the first two months. Cracks are quite common. Often still usable, but yes, there will be a crack or even a chunk missing before long.

Doesn't do anything worthwhile anyway. I had always wanted CI, but never had it so when I bought my egg, I sprung for one. Waste of money. You're much better off with a stock grid and a cast iron griddle or skillet for searing. Plus a CI grid for an XL will weigh a ton!

Abarnette said:

HeavyG said:

When the original enameled grates on my Genesis 2000 got all chipped up I replaced them with the cast iron grates. They never cracked during the few years I used them but I could never keep them from rusting up. I replaced them with stainless steel grates.

Why do you want cast iron grates?

I guess in am reality my Weber grates were enameled which made them easy to clean. I guess I just liked the sear of the cast iron grates. But it sounds like based off some things I have googled true cast iron isn't worth it. I did see where one guy bought the Weber cast iron sear grate and he liked that as a searing accessory. 

When you say searing grate are you referring to this black insert?



I've got that system on my Weber kettle and it does work well to sear. I've found tho that it is the same diameter as the fire ring of my KJ Jr so when I want to sear a steak or two I use it  on the Jr as it sits much closer to the fire on the Jr.

I've got one of these adjustable grates that I use on top of the firebox of my KBQ that are half the price of the Weber grate. Might be something to look at to just help put some sear marks on a steak.




https://smile.amazon.com/gp/product/B01INBHTRE/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

You might also look at the GrillGrates. I don't have them and have never used them but it seems most people are quite pleased with the way they sear and can be flipped over to the smooth side for burgers:

https://www.grillgrate.com/shop-grillgrates/standard-grillgrates/kamado-grills/

HeavyG said:

Abarnette said:

HeavyG said:

When the original enameled grates on my Genesis 2000 got all chipped up I replaced them with the cast iron grates. They never cracked during the few years I used them but I could never keep them from rusting up. I replaced them with stainless steel grates.

Why do you want cast iron grates?

I guess in am reality my Weber grates were enameled which made them easy to clean. I guess I just liked the sear of the cast iron grates. But it sounds like based off some things I have googled true cast iron isn't worth it. I did see where one guy bought the Weber cast iron sear grate and he liked that as a searing accessory. 

When you say searing grate are you referring to this black insert?



I've got that system on my Weber kettle and it does work well to sear. I've found tho that it is the same diameter as the fire ring of my KJ Jr so when I want to sear a steak or two I use it  on the Jr as it sits much closer to the fire on the Jr.

I've got one of these adjustable grates that I use on top of the firebox of my KBQ that are half the price of the Weber grate. Might be something to look at to just help put some sear marks on a steak.




https://smile.amazon.com/gp/product/B01INBHTRE/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

You might also look at the GrillGrates. I don't have them and have never used them but it seems most people are quite pleased with the way they sear and can be flipped over to the smooth side for burgers:

https://www.grillgrate.com/shop-grillgrates/standard-grillgrates/kamado-grills/

not to hijack the thread, but heavyG, do you use any other inserts in the gourmet cooking system? I've been thinking about buying it for my performer.

Hans61 said:

HeavyG said:

Abarnette said:

HeavyG said:

When the original enameled grates on my Genesis 2000 got all chipped up I replaced them with the cast iron grates. They never cracked during the few years I used them but I could never keep them from rusting up. I replaced them with stainless steel grates.

Why do you want cast iron grates?

I guess in am reality my Weber grates were enameled which made them easy to clean. I guess I just liked the sear of the cast iron grates. But it sounds like based off some things I have googled true cast iron isn't worth it. I did see where one guy bought the Weber cast iron sear grate and he liked that as a searing accessory. 

When you say searing grate are you referring to this black insert?



I've got that system on my Weber kettle and it does work well to sear. I've found tho that it is the same diameter as the fire ring of my KJ Jr so when I want to sear a steak or two I use it  on the Jr as it sits much closer to the fire on the Jr.

I've got one of these adjustable grates that I use on top of the firebox of my KBQ that are half the price of the Weber grate. Might be something to look at to just help put some sear marks on a steak.




https://smile.amazon.com/gp/product/B01INBHTRE/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

You might also look at the GrillGrates. I don't have them and have never used them but it seems most people are quite pleased with the way they sear and can be flipped over to the smooth side for burgers:

https://www.grillgrate.com/shop-grillgrates/standard-grillgrates/kamado-grills/

not to hijack the thread, but heavyG, do you use any other inserts in the gourmet cooking system? I've been thinking about buying it for my performer.

I have this^^.  It's a good system, but the seering grate is the only insert I use.  It also fits the spider (CGS) for the medium egg, fyi.

To the op - not sure I'd bother with CI grates, except for seering.  They are more work - marginally, and I don't think they bring anything to the table other that the seering.

for searing on the xl with cast iron, we recommend using the large cast iron grid with our, ceramic grill store, xl spider or xl woo.  Both spider and woo drop closer to the lump for higher temps.  the 18 CI grid is basically equal to the xl lump grate in size, so no wasted CI grilling.  Searing temps at grid center are achievable along the grid edge for consistent product. 

The BGE cast iron grids are half grids on the XL.  One XL CI half is about same price as on full round, large 18 CI.    t

Bad things happen to iron at 2000 degrees.
I think it really boils down to misuse, and a crappy grid design by BGE.

There really is no need to put it directly above, pretty much in, the fire.  Standard grid level for kettles and eggs, is plenty hot.  Most times I like going raised direct to control the momentum/heat during the cook.  I have found, chicken, pork, sausages especially, benefit from this approach.  More tender, casing doesn't split from the heat.

A griddle is a waste of lump IMO, as you don't get the HCAs and PAHs dripping into the fire, and the juices puddle around it.

When used properly, CI evens out the uneven heat of the egg.

I've been happy using original CI for the grilling tasks.

For searing on XL I use a 17 inch lodge skillet over the CGS smaller fire ring. I have the one with the solid sides but next time I would buy the open ring one.