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GrillGrate question

BullyC
BullyC Posts: 142
edited November -0001 in EggHead Forum
HI All

I have a LBGE and love it, and really think
reading the forum comments gives awesome
ideas on equipment etc.
Question I have 2 grill grates, the original
porcelain and the cast iron grate.
Besides better grill marks, does the cast iron impart better flavor or just better grill marks? Thanks BullyC
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Comments

  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Hello there and welcome to the forum, nice to have you here.

    All the terminology gets confusing but the 'grill grates' are called grids in egg world. The metal 'floor drain' in the fire box is the fire grate.

    For me the CI grid gives great looks. Great looks mentally gives better taste. Kind of like a good looking car and a ugly looking car. They both will get you where you want to go. One is just more fun.

    Here is a link to BGE Components (what’s everything in & on the egg called) - http://www.biggreenegg.com/components.html

    Here is another link you will find helpful.
    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=591434&catid=1

    Again, congratulations.

    GG
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  • Broc
    Broc Posts: 1,398
    A non-scientific reply -- B)

    The cast iron grid is a lotta metal. It gets hot, and retains heat.

    Searing on it is yummy... and of course, leaves marks. Of course, there is the something-or-another effect, which adds flavor... remember the no-color-no-flavor schtick everyone on Food Network is always telling us about? :unsure:

    But a second advantage --

    Sear on one side of the grill, and the metal transmits heat into the meat. When you turn the meat, the cast iron grid is still hot!-hot!-hot! on the other side... Its ability to hold heat affects the searing process -- which is precisely why is makes those grill marks. ;)

    I gave up searing on porcelain grids a long time ago. Use the cast iron exclusively.

    Grill On!

    ~ Broc

    :whistle: :S :ermm:
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  • BullyC
    BullyC Posts: 142
    Hi Broc

    Thanks for input. Makes sense that when
    searing or cooking on high heat, the cast
    iron grid, since holding in heat much better than porcelain is going to cook faster.
    When I cook direct at under 400 would that
    be a disadvantage? I cook chicken direct
    at under 400, give it a mustard slather,
    seasoning, turns out awesome. I am a old school, I just like direct cooking flavor better, except ribs. thats why I love this egg, temp control, Moisture retention.
    Good luck trying to cook chicken direct on a
    Weber, LOL I guess I can try it and see for
    myself. Thanks for Input, BullyC
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  • GrillDaddy
    GrillDaddy Posts: 295
    Thanks for all the info as well, I have cast iron grids on my Char Griller that has a smoker barrel. Maybe I could rig something up and use those grids for steaks?
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  • BullyC
    BullyC Posts: 142
    Hi GrillDaddy

    Yeah just try it and see, thats whats so
    neat about bbqing, smoking etc, theres no
    one way thats right, one has to try different things to see what he or she likes.
    I love direct cause of fat drippings flaring
    back up into meat does it for me. Thats whats
    awesome about the egg, its extremely versatile. take care BullyC
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