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Frank S
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Has anyone seen or tried this? They offer two versions, one with an anodized finish and the other porcelain coated. I wonder how they compare to the new cast iron grates that are becoming popular.

Grill Grate


Frank
Blue Performer, WSM
 
Posts: 245 | Location: Tarpon Springs, Florida | Registered: July 31, 2008Reply With QuoteEdit or Delete MessageReport This Post
Bob Correll
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One possible problem that I saw was:

"Exceptional non-stick for low/ medium heat searing and sizzling"

Wonder what happens with high heat?


18" WSM, Blue Performer, OTG, Red OTS, Red Q220, Rancher
 
Posts: 419 | Location: Near St Louis, MO | Registered: July 09, 2009Reply With QuoteEdit or Delete MessageReport This Post
Frank S
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quote:

Wonder what happens with high heat?


It said that the anodized was rated up to 1000 degrees and the porcelain coated up to 600 degrees. If you were to buy this for searing, it would seem that the anodized would be the way to go.


Frank
Blue Performer, WSM
 
Posts: 245 | Location: Tarpon Springs, Florida | Registered: July 31, 2008Reply With QuoteEdit or Delete MessageReport This Post
Mike Neiner
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I've got a Cast Iron grate on my performer and it's a joy to cook with......Totally different cooking experience.

I paid a steep price though (80usd) and the verdict is still out on routine use as the maintenance and care required will be an additional concern...............But I'll tell you this, it's a totally different grill with C/I.


WSM
22.5 OTS
SJS
Performer
 
Posts: 41 | Registered: September 07, 2008Reply With QuoteEdit or Delete MessageReport This Post
JeremyC
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quote:
Originally posted by Mike Neiner:
I've got a Cast Iron grate on my performer and it's a joy to cook with......Totally different cooking experience.

I paid a steep price though (80usd) and the verdict is still out on routine use as the maintenance and care required will be an additional concern...............But I'll tell you this, it's a totally different grill with C/I.


I've seriously been considering the cast iron grates. At least for me, and I know it's kind of a waste of money, I like to buy a new 22.5 hinged grate each season... So it would kind of even itself out if I kept it for 4 years.

I can't imagine what kind of sizzle and grill marks I'd get with a raging fire of lump.. mmmm
 
Posts: 111 | Location: Towson, MD | Registered: August 30, 2007Reply With QuoteEdit or Delete MessageReport This Post
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