Grates - Racks - Supports - which metal is best?

[Barry CB Martin]

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!   

[Jaxon]

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.

[teesquare]

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

[RickB]

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.

[Phil LaMarche]

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.

[Barry CB Martin]

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! 

[LostArrow]

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.

[TMB]

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

[muebe]

Thick cast iron grates are the best for searing. And if you keep them seasoned they will last forever.

[Hub]

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. 

 

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 

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

[Pappymn]

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?

[RAD]

Has anyone ever tried using a pressure washer to clean the grates?

[Phil LaMarche]

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.

[TMB]

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!

[TwoPockets]

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.