Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Gas Grills => Topic started by: Barry CB Martin on March 10, 2013, 07:22:49 PM
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I have a theory that only cast iron grates really REALLY do the best job of creating sear marks.
Oh I know that stainless steel and aluminum grates are also doing a good job - but I prefer well-seasoned cast iron. Not talking porcelain-coated cast-iron cause I pretty much find it's poorly constructed and the porcelain easily breaks and chips do to the metalurgical fact that porcelain expands more slowly than does cast iron and will form cracks from the cast iron heating and expanding more than the tolerance of the porcelain.
The other theory I have is that wire racks are pretty much there to support the meat over the fire, and it would be better cooking it they could be replaced by something thinner, stronger and as close-to-magic suspension as one could imagine.
OK - fire away - I'm looking forward to hearing some smart experienced outdoor cooks shoot holes in this! 8)
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Would love to help you out on this, but I've no experience trying to sear on cast iron grates since my big sear comes on the Quantum IR - no cast iron there.
But doesn't it make sense that cast iron would give incredible sear as hot as it can get? I HAVE seared steak in a cast iron skillet if that helps.
I have a Master Forge charcoal grill that I use regularly. It has porcelain grates, but I haven't seen them chip or split yet. That could be because I haven't used extreme heat in that grill and I use it primarily for indirect grillin'.
LA may jump in here with an answer (he always has an answer). I learn a lot from that guy, too.
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O.K.....I will take stab at this Barry:
I have used all of the above mentioned. And - I concur with you about the porcelain infused or coated cast iron grates as on my Weber gasser). Very disappointed in how they do not hold up well.
Straight cast iron - rust is also an issue, but htey do get hot - and you can clean them without worry.
Chrome plated grates - rust. It is that simple. You cant clean them well - because you scrape thru the chrome - then they rust...
And - I like the durability of the true stainless grates, but they lack thermal efficiency that we desire.
So - thus far I think the anodized aluminum ones - such as Grill Grates - represent the best balance of performance, and durability. Time will tell if the anodizing holds up to the abuse they take - but thermally they are a heat magnet. Part of it is the material - and part of it is the design that makes them so efficient.
If you have not yet - you need to try them.
T
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Have to agree with T on all of this. Best possible is like they use at most restuarants. SS flat top. But not very practical for a grill.Next best cast iron. Bit of a pain to clean and keep seasoned. Chrome worthless. SS grates easy to clean but not the best heat transfer. Anodized Aluminum such as Grill Grates are wonderfull. Great heat retention and easy to clean. They are all I grill on. Just MHO.
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Barry, I agree with you in theory. Have many cast iron skillets. But, where would you buy cast iron for the 4 burner RED? I'm about to buy Grill Grates as soon as he produces the size for the RED. 17 inches.
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Phil - I believe the standard cast iron grates by Char-Broil may fit that. I made sure to pick up a couple extras of those from a promotion I attended. Had them shipped to me! Cast iron is excellent to pack and take to the beach or camping for fire pit cooking! The original portable grill! 8)
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One of the first things I look at in a grill ( not smokers) is the grates.
I want thick , large mass grates.
I cook a lot of seafood & veggies & like to cook without a basket frog grates etc. I like a sear on my seafood.
Cast iron meets my needs best.
My one experience with porceloin coated cast iron was good, the Vermont Castings 11 lb grates lasted 8 years.
Cast iron is easy to keep seasoned , a weber grill brush , a rag & a can of canola spay takes 1 min a cook!
One thing with cast iron grates , be patient, let the grates get up to temp before putting the meat on.
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/360ebd22e6a484e47d9805d242ed6560.jpg)
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/e8800a714f51f51938ff439b3c35a23e.jpg)
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/7bb8625c1b356b605bb6625650fa0cba.jpg)
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Barry, I agree with you in theory. Have many cast iron skillets. But, where would you buy cast iron for the 4 burner RED? I'm about to buy Grill Grates as soon as he produces the size for the RED. 17 inches.
GrillGrate makes a 17.375 grate would that work Phil?
https://www.mygrillgrate.com/SearchResults.asp?Cat=40
Barry, I'm really enjoying the GrillGrates that I have. One my HeatWave and Grill2Go they really step up the flavor and grill marks. For the BEESR it really works well urning that cooker into a grill.
Staring to see my grates split on the HeatWave :-[ But I do have the GrillGrates to go on top ;)
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Thick cast iron grates are the best for searing. And if you keep them seasoned they will last forever.
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At one time or another I think I've had every common grate material in some kind of cooker. I was most disappointed in the cast iron ones on a Coleman gasser (hard to keep seasoned and clean) and most pleased with the heavy stainless ones in my Memphis (hold heat well, good marks). The thin wire ones (e.g. Weber kettle) I never expect much from, anyway. Others were in between somewhere.
I know I sound like a broken record, but Grill Grates never disappoint and can be used on any kind of cooker.
(http://i1232.photobucket.com/albums/ff365/ghubbell/SirloinonGGs.jpg)
In addition to pleasing grill marks, they contribute to grilled flavor by keeping the "sizzle" right up under the meat where it can do that voodoo that it do so well ;D
My only complaint about GG's is cleaning them, GRRRRRRRRRR >:( -- they crud up fairly quickly and you have to use a welding brush or something similar to grind out the grunge. I love stuff that can just go in the dishwasher, instead.
Hub
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I agree on the cleaning of the grill grates. I would never put them in the dishwasher as I don't put anything decent in there.
Anybody try the self cleaning oven on grill grates?
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Has anyone ever tried using a pressure washer to clean the grates?
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TMB. Communicating with Grill Grates and they don't make the size needed for my RED after giving them the measurments. GG said that Charbroil changed the measurments. My grates are 16 3/4 x 7 inches. He is going to make some up.
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TMB. Communicating with Grill Grates and they don't make the size needed for my RED after giving them the measurments. GG said that Charbroil changed the measurments. My grates are 16 3/4 x 7 inches. He is going to make some up.
Boy that's great, your gonna love them!!
Great service over at GrillGrates!
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Cast iron grates are pretty easy to keep cleaned and seasoned if you take a little time. As soon as I take my meat off the grill and take inside to rest I take my brush and clean all the gunk off the grates before they have time to cool down and the gunk hardens. While the grates are still warm and all the crud is gone, spray them down with a good oil or with the high heat PAM spray. This will keep them seasoned and rust free and ready for the next cook.
My old MHP natural grill had a grate system called Sear Majic which was basically a Grill Grate before there was a Grill Grate, identical and made of heavy cast aluminum. With the base of ceramic bricquettes under them it was a good "infrared" cooking machine. It was an excellent cooker but after 10 years I didn't want to put out another $800-900 for a two burner grill. I had pulled the Sear Majic grates to keep and use on my new gasser but my wife has some sort of aversion to me keeping things and they wound up in the trash.... sigh. I will probably get a set of Grill Grates for the Weber kettle at least. The cast iron grates on my gasser do a pretty good job.
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I have a theory that only cast iron grates really REALLY do the best job of creating sear marks.
Barry, at first the word ONLY kinda caught me. But as I started thinking about my cookers, almost everyone has cast iron grates - either from new or added later. My Weber Performer came with normal Weber grates - replaced them with the Craycort cast iron grates - http://www.cast-iron-grate.com/ - The 500X is cast iron as is the Lodge hibachi. My fire pit has cast iron grates as does the chimenea (all added later.) The only cookers without cast iron are - G2G, SRG (although I use a cast iron wok on this from time to time), and PBC - but I don't use the grates, I hang my meat... The flat top isn;t cast iron, but it is 3/4" rolled steel and I have to keep it seasoned...
So, I guess, I am on your side Barry. I know you were talking about the sear in your original post, but at the end of the day, I like cooking on iron. Even my favorite pans are cast iron or mineral steel.
David
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I have a theory that only cast iron grates really REALLY do the best job of creating sear marks.
Barry, at first the word ONLY kinda caught me. But as I started thinking about my cookers, almost everyone has cast iron grates - either from new or added later. My Weber Performer came with normal Weber grates - replaced them with the Craycort cast iron grates - http://www.cast-iron-grate.com/ - The 500X is cast iron as is the Lodge hibachi. My fire pit has cast iron grates as does the chimenea (all added later.) The only cookers without cast iron are - G2G, SRG (although I use a cast iron wok on this from time to time), and PBC - but I don't use the grates, I hang my meat... The flat top isn;t cast iron, but it is 3/4" rolled steel and I have to keep it seasoned...
So, I guess, I am on your side Barry. I know you were talking about the sear in your original post, but at the end of the day, I like cooking on iron. Even my favorite pans are cast iron or mineral steel.
David
You like the Craycort? Really wanting those.
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I have a theory that only cast iron grates really REALLY do the best job of creating sear marks.
Barry, at first the word ONLY kinda caught me. But as I started thinking about my cookers, almost everyone has cast iron grates - either from new or added later. My Weber Performer came with normal Weber grates - replaced them with the Craycort cast iron grates - http://www.cast-iron-grate.com/ - The 500X is cast iron as is the Lodge hibachi. My fire pit has cast iron grates as does the chimenea (all added later.) The only cookers without cast iron are - G2G, SRG (although I use a cast iron wok on this from time to time), and PBC - but I don't use the grates, I hang my meat... The flat top isn;t cast iron, but it is 3/4" rolled steel and I have to keep it seasoned...
So, I guess, I am on your side Barry. I know you were talking about the sear in your original post, but at the end of the day, I like cooking on iron. Even my favorite pans are cast iron or mineral steel.
David
You like the Craycort? Really wanting those.
I really like them! If you don't keep them oiled, they will rust - but even when I am completely neglectful (over the winter) it only takes about 15 minutes to clean them up, and reseason and I am good to go. I am in my 3rd or 4th year and they are still going strong in spite of my worst efforts! They have the replacement 1/4's which work well - but frankly, I just love the grates. Wonderful sear, easy to clean and season. I'd never go back to steel bars. And since they are set up in 1/4's, it is easy to add charcoal - even easier than the flip up Weber grate.
I think it's Dr. Biggles that has an avatar once in awhile for his hole fire grate - and uses these. They would be perfect.
David
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I agree on the cleaning of the grill grates. I would never put them in the dishwasher as I don't put anything decent in there.
Anybody try the self cleaning oven on grill grates?
I do it all the time. just rinse and your done.
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Is cast iron like stainless steel in that there are different grades of cast iron and as a result varying levels of quality? Dee
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Is cast iron like stainless steel in that there are different grades of cast iron and as a result varying levels of quality? Dee
No Dee, most of the differance in Cast Iron is the way it is cast. That would be via a sand mold or a solid metal mold. The older Lodge Cast Iron pans were done in a metal mode and it is a water cooled mold that is very costly, the newer ones are done via a sand mold and it is much cheaper and that is what causes the rougher surface you see now on the new Lodge. As for SS there are so many grades that it will make your mind spin. Most of the SS used in grills is a low 300 series and is not very good.
My US made Jenn Air gas grill has real cast iron grates and they are not coated. SWMBO got it for my birthday in 1999 and is is still cranking out great food.
I will say that the new Char-Broil IR grills at Lowe's now have Cast Iron coated grates on top of SS emitters. Have to see how well they work.
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good old fashioned grill marks from a "cold steel" wire grate (no chrome plating)
over a mix of lump & briquettes on the vintage Char-Broil aluminum grill
as basic as it gets (http://i50.tinypic.com/20ztyfl.gif)
As I said, I misread Barry's original post re: grill marks. No doubt those you showed are excellent and there are many ways to get good marks. I guess I am less concerned about marks and just responding to what I like to cook on - cast iron or raw steel - just my preference. BTW - nice looking steak!
David
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David -- you know my rule: "If you and your guests like it - then it's the right way.*" 8)
*exception is unsafe food handling
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David -- you know my rule: "If you and your guests like it - then it's the right way.*" 8)
*exception is unsafe food handling
rats right rorge... oops that was Roscoe. Yup, I am totally with you!
David
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I have gotten very good grill marks from expanded metal. You don't have to rotate the meat either to get the cross sear marks..........
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GrillGrates all the way for me. I use them for grilling and smoking. That's about the only way I like bacon now days. Plus the grill marks on the bacon will blow some peoples mind when you serve it!
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My old MHP natural gas grill had Sear Majic grates which were Grill Grates before Grill Grates were cool. When I chunked the old grill I kept the grates to use on my new gasser but my wife found them tucked behind my deck storage and chunked them. :( A couple hundred dollars out in the trash. That old MHP had the ceramic briquets over the burners and those Sear Majic grates. Infrared before infrared in my opinion, no flare ups, nice almost charcoal flavor. Lasted me 10 years but I didn't want to put another $800 into a two burner grill, may have to rethink that.