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Cast Iron Grate
Comments
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Odie89,[p]I use it for anything I am cooking hot and fast. This means steaks, pork chops, burgers, etc. Use the flat side of it for burgers and the pointed side for steaks and chops. I also use it when I am cooking with skillets or dutch ovens.[p]I do not use it for low and slow cooks, or anytime with poultry or fish.
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Fidel,
why no fish or poultry on the cast iron?
thanks,
bill
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bill,[p]The CI grate holds and conducts heat better and tends to burn skin. I have seared tuna on the CI, but any other fish either sticks or burns.
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Odie89,
I cut down a cast iron grate and made my own for my small egg. That was a few years ago and I've never gone back to the BGE wire rod one. I just like the way it sears and cooks everything. Kinda like having a preference cooking inside with electricity versus gas...both do the trick, but as the cook you like one over the other! [p]sign me "Sold on cast iron"
Re-gasketing America one yard at a time. -
Odie89,[p]Those were the only kind of grates I had on my Weber gasser, so I cooked everything on it...I used the BGE porcelain (because that's what ships) but was missing the cooking characteristics of the cast iron grill. After I got the CI grate, the high temp cooks are really nice. I still use the porcelain grid for anything I'm doing with the plate setter because it is lighter in weight, and I'm usually moving stuff around in there while cooking. Sometimes I'm moving the stuff around to stir the coals, or to add smoking wood and the added weight of the cast iron makes it harder to do, especially when the grate is hot.[p]-Mike[p]
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I asked about cast iron grates here a while back and someone made mention of a 2-piece unit and might have posted a picture. I made a mental note of it and wonder if whoever it was could post again. Seemed like a grate (NPI) idea as you would only need to pull half of it to stoke the fire or add more lump.[p]Rascal
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Beanie-Bean,
That sounds like a good idea. I will still use the original with the plate setter, but I can't think of a reason not to use the CI for everything else. Thanks for you input.[p]Stephen
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RRP,
I like the qualities of a good ole cast iron skillet, so I'm sure that will follow with the grate. Thanks.[p]Stephen
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Fidel,
Thanks for the tip about the burgers, I'll remember that. [p]Stephen
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Rascal,
If you're talking about the BGE c/i grate that is quite easily and quickly done using a hack saw.
Re-gasketing America one yard at a time. -
RRP, Thank you!
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