Cooked a few meals last weekend on my XL using a set of Grillgrates, complements of @Thatgrimguy.
Scott, thank you so much! The rub you sent was also fantastic. I split the bag with Leroy and Judy when we were in Louisiana a couple weeks ago.

Back to the Grates.
Wanted to give these a go for a long time but just could not bite the bullet on something that had such big swings in the reviews. Seems to be a bunch of love/hate kinda reviews. Scott's generosity gave me a free shot. Will be buying a set for my Small BGE soon.
After reading the reviews, I went against the instructions for my first few cooks. I set them up raised in the Egg. Seemed like most of the bad reviews were complaining about great or over exaggerated grill marks with pale areas in-between. So I thought putting them higher in the Egg would give me more radiant heat from the dome as well as further reduce hot spots on the Grillgrate surface.
I did one set of cooks raised a couple inches above felt line and another cook right at felt line. The only issue was the Grates wanting to slide around a little but it was not a real big deal.
Cooked up a couple batches of chicken, sausage, wings, burgers and a couple flat iron steaks.
I really liked the Grillgrates. The heat was very even, no flare ups or burning, dripping grease with the burgers. They just had a great grilled taste. Still very juicy even though they were lean beef and I let them go a little longer than i should have.
Same with the chicken and steak. Nice grill marks with great caramelization. Sausage was also no fuss. These cooks almost seemed like cheating was so easy. It was easy to control the radiant heat by opening or closing the top vent to balance out grill marks radiant cooking from the top. For me, about 375-400 dome was great for the faster cooks and around 275-300 for the wings.
Going to talk to Tom at Ceramic Grill Store about making a custom Woo to hold the Grillgrates.
I sized the photos down so I hope this does not bog down to bad.

Thanks for looking.