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1
Weber Mods, Tables and Customs / Replating Grill Grates?
« Last post by Andyinlz on Today at 01:46:49 PM »
While this Q is technically for the resto of a Southbend commercial stove rack....I though if anyone knows this answer, it would be this group.......

Has anyone ever tried and found a source to replate a grill grate?

Probably with chrome or maybe chrome over nickel?

I know this would not be cheap, but some grill grates (or commercial stove racks) are really pricy to buy new....or are unobtanium for older grills/stoves.

Any thoughts appreciated!
2
Charcoal Grilling & BBQ / Re: Controlling Temperature for Cast Iron Cooking
« Last post by cdp8 on Today at 12:56:54 PM »
The other posters have covered the fire part of the equation really well. I’ll address the cast iron part. Cast iron skillets heat up unevenly when put on a stove or over a lit char basket. Many of my CI skillet cooks (indoor or outdoor) start with the skillet in a cold oven. I turn the oven on to the target temp for the skillet. The result is an evenly heated skillet.  It’s my first step, so the grill and skillet are ready at the same time. Saves charcoal too.


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3
Charcoal Grilling & BBQ / Re: Controlling Temperature for Cast Iron Cooking
« Last post by bamakettles on Today at 11:31:36 AM »

Quote from: AlphaPapa on Today at 11:14:58 AM
Thanks to all! I will try these ideas out on my next cast iron cook.

Bama, those scallops and skirt steaks look delicious! Do you shoot for a target temperature for the pan or is it more of just a feel?
Thanks so much! I have an infrared thermometer for work purposes but have never used it for cooking.  I just go by trial/error and instinct at this point…. Mostly by the reaction of the food.  I absolutely use instant read thermometers though for the food itself.


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4
Charcoal Grilling & BBQ / Re: Controlling Temperature for Cast Iron Cooking
« Last post by AlphaPapa on Today at 11:14:58 AM »
Thanks to all! I will try these ideas out on my next cast iron cook.

Bama, those scallops and skirt steaks look delicious! Do you shoot for a target temperature for the pan or is it more of just a feel?
5
Charcoal Grilling & BBQ / Re: Controlling Temperature for Cast Iron Cooking
« Last post by bamakettles on Today at 10:10:55 AM »
A few more examples of cast iron cooking...... as you can see we like our seared scallops, steaks and veggies.  I don't always use a slow n sear, but with most cooks I like to leave a cool zone to move the CI to.  It's also great to have when or if you have a flame up and when some items are ready before others.
6
Weber Grill Forum (Grills, Accessories) / Re: Realization
« Last post by bamakettles on Today at 05:13:00 AM »
Quote from: Big Dawg on May 06, 2024, 02:08:11 PM
Quote from: bamakettles on April 30, 2024, 12:48:20 PM

Quote from: Gringo on April 30, 2024, 12:36:03 PM
“Now that’s a Fiiirre!” Making me remember Eddie Murphy’s skit from back in the day, @bamakettles!


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OMG I haven’t thought about that in decades… I actually have the Eddie Murphy vinyl album…. Columbia House record club.  I still remember taping that Penney to the membership card with my selection of 10 LPs.


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And how f-ing hard it was to get out of the club after you got sucked into it ! ! !





BD
True..... I remember saving my allowance and giving it back to my mom so she could write the check for the records I had to purchase.  I still have all that vinyl and some vintage turntables and equipment to play them on when we have "Music Night". 
7
Charcoal Grilling & BBQ / Re: Controlling Temperature for Cast Iron Cooking
« Last post by HoosierKettle on Today at 04:12:48 AM »
All great advice.  I ended up getting a camp chef explorer 2 burner stove and a steel griddle.  It has been great for searing, deep frying, and griddle stuff.  Each burner is 33,000 btu so plenty of range.
8
Charcoal Grilling & BBQ / Controlling Temperature for Cast Iron Cooking
« Last post by bamakettles on May 07, 2024, 07:26:37 PM »
For me, less charcoal and only have a layer of charcoal on one side of the grill, leaving a cool zone for moving the CI to when it gets too hot.  I use this method and often rotate the skillet during the cook.  I relate it to me being the manual thermostat for the pan, moving the skillet back and forth from hot zone to cool zone as needed.  A hot glove is a must.


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9
Charcoal Grilling & BBQ / Re: Controlling Temperature for Cast Iron Cooking
« Last post by michaelmilitello on May 07, 2024, 06:01:18 PM »
Use less coal.  Put the lid back on when you have food in the pan.  The more you leave the lid off, the fire will just rage.  leave a cool zone to slide the pan away from the fire if it gets too hot.  Have everything you need ready to go because things can cook fast. 


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10
Charcoal Grilling & BBQ / Re: Controlling Temperature for Cast Iron Cooking
« Last post by Gringo on May 07, 2024, 04:45:24 PM »
I would start with the amount of charcoal you used in your prior cooks and take out about 10-15 briquettes. I would then get all charcoal fully ashed over with the bottom and top vents open for full air flow and see where your gill temps are at. Should give you an idea of adding/removing amounts of charcoal. I would use that as an estimate of amount of charcoal needed to maintain your 350-400 temps without a lid on. I would try to arrange charcoal in the center of the grate with a vortex or charcoal basket config.

Weber does give estimates of amount of briquettes to use for certain cooks and temps so I’d refer to them as a guide as well.

Practical response not scientific for sure. Good luck!


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