I put together an article outlining all of the cast iron grate upgrade options for the weber kettle
http://weberkettleclub.com/blog/2018/09/17/cast-iron-grates-for-weber-charcoal-grills/
http://weberkettleclub.com/blog/2018/09/17/cast-iron-grates-for-weber-charcoal-grills/
http://weberkettleclub.com/blog/2018/09/17/cast-iron-grates-for-weber-charcoal-grills/
There used to be another one available but I'm unable to find it - I thought it was charbroil...
Are there are any modern cast iron options that I've missed?
Nice article. Thanks Troy
interesting read, thanks Troy
I have the charbroil sitting in the box in my garage. It fits both 22.5 and 18.5" kettles.
Thank you for writing this. Excellent info!
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Quote from: dwnthehatch on September 17, 2018, 11:14:37 AM
I have the charbroil sitting in the box in my garage. It fits both 22.5 and 18.5" kettles.
THAT's the one!
I can't find it for sale anywhere anymore though
Quote from: dwnthehatch on September 17, 2018, 11:14:37 AM
I have the charbroil sitting in the box in my garage. It fits both 22.5 and 18.5" kettles.
I remember when you could get this set on the cheap. Never pulled the trigger. Wish I would've. Doh!
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I have the Char-Broil as well. Very nice cooking grid as it does fit both the 22-1/2 and the 18" grills. Best part is that when I purchased mine, it was just under $30 dollars.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC00761.jpg)
Picture on the 22-1/2" kettle.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC02667.jpg)
Picture on my 18" Jumbo Joe Grill
Great article, Troy!
I'd like to mention that the Stok is occasionally available from here for less:
https://www.directtoolsoutlet.com/catalog/product/view/id/602
The last time they had it in stock, I bought 2 and I was not charged for shipping. Also, homedepot.com has them for $42 w/ shipping.
Thanks Troy!
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I have used the Craycort and Nepolean ones, I like them but in Michigan with the winters they rust
Quote from: LightningBoldtz on September 18, 2018, 10:52:31 AM
I have used the Craycort and Nepolean ones, I like them but in Michigan with the winters they rust
They rust in Doraville too! When I first got my set for the 26 I used them all the time, then I started adding in a lot of other grills in the rotation, when I got back around to the 26 3 months later the craycorts were a rust bucket, not there fault, but mine.
cast iron grates require maintenance no matter where you live
/rusty-in-california
Rusty in northern California too... actually seasoning them as I type
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Quote from: inkaddictedchef1 on September 18, 2018, 07:24:29 PM
Rusty in northern California too... actually seasoning them as I type
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I'm thinking about making a video about seasoning and reseasoning but I haven't figured out the best way to remove rust. (i think it's electrolysis but I haven't taken the plunge on it)
A good way is described here. I used it once and it worked quite well.
https://www.thekitchn.com/how-to-restore-a-rusty-cast-iron-skillet-cleaning-lessons-from-the-kitchn-203086
Maybe I've been lucky, but the cast iron grate in my Bubba Keg has been in the cooker for 8 years, never rusted. The Keg is always outside on my deck in the New England winters, has never been stored indoors. It did get a lot of use, on the order of 3-4 cooks per week.
The Craycort grate I just put in the Weber saw limited use for perhaps a year and then was stored in my garage. There was a small bit of rust that easily came off with a wire brush. I seasoned it once more before putting it into the Kettle. We'll see how it does as it's my only grate for the Weber and will remain in the grill. I can't recall if I ever had rust issues with it when it was stored in the cooker I bought it for.
As an aside, I checked to see if the Bubba Keg grate would fit in the Weber. No dice, too large a diameter.
-Dom
I've previously see it suggested to use salt & a damp rag (perhaps damp with oil, I don't recall), instead of steel wool.
In any event, instead of sticking it in the oven after putting cooking oil on it, you might consider putting it in a barbeque to "cook" the cast iron & cooking oil (if it fits). That way any smell from heating the cooking oil up is outside the house.
Years ago, I seasoned some cast iron in the oven & it basically creates an odor. If I did it again, anything that fits in the barbeque would be seasoned in the barbeque. Which gives everyone ANOTHER reason to consider a 26" or even a Ranch!
Quote from: qrczak1 on September 19, 2018, 02:47:26 AM
A good way is described here. I used it once and it worked quite well.
https://www.thekitchn.com/how-to-restore-a-rusty-cast-iron-skillet-cleaning-lessons-from-the-kitchn-203086
Quote from: PotsieWeber on September 19, 2018, 06:02:51 AM
I've previously see it suggested to use salt & a damp rag (perhaps damp with oil, I don't recall), instead of steel wool.
In any event, instead of sticking it in the oven after putting cooking oil on it, you might consider putting it in a barbeque to "cook" the cast iron & cooking oil (if it fits). That way any smell from heating the cooking oil up is outside the house.
Years ago, I seasoned some cast iron in the oven & it basically creates an odor. If I did it again, anything that fits in the barbeque would be seasoned in the barbeque. Which gives everyone ANOTHER reason to consider a 26" or even a Ranch!
Quote from: qrczak1 on September 19, 2018, 02:47:26 AM
A good way is described here. I used it once and it worked quite well.
https://www.thekitchn.com/how-to-restore-a-rusty-cast-iron-skillet-cleaning-lessons-from-the-kitchn-203086
Yeah, fully agree to put it on BBQ instead of the oven (I did it also this way) however the method of cleaning as such worked for me quite well.
Mix a past if salt, vinegar ,and flour. Work in to the rust areas let sit forc15 minutes clean off with a damp towel.
Works front outside door knobs too.
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Quote from: Easy on September 19, 2018, 09:34:18 AM
Mix a past if salt, vinegar ,and flour. Work in to the rust areas let sit forc15 minutes clean off with a damp towel.
Works front outside door knobs too.
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Ratio of ingredients? Equal parts?
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For rust, I usually just build a hot fire and hit it with a wire brush and some Pam. I've used a craycort for 8 years and this has worked fine.
Also, don't forget this accessory.
https://www.cast-iron-grate.com/index.php/insert-for-the-gourmetsystem.html
Here is an option:
https://www.chargriller.com/collections/parts/products/charcoal-grate-14-5-x-8-0
and:
https://www.chargriller.com/products/grate-lifter.
I have a couple of these left over from my Chargriller days. They are easy to handle and keep seasoned. Work fine on top of the standard Weber grate. Is it worth the effort? I dunno.
So.... I have to ask. What's the purpose of a cast iron grate instead of nickel plated or stainless steel?
Quote from: dbhost on September 20, 2018, 06:53:13 AM
So.... I have to ask. What's the purpose of a cast iron grate instead of nickel plated or stainless steel?
Claim is it gets hotter, leaves nicer sear marks. I've used both over the years, couldn't really tell the difference. And can't do any more comparison tests as all three of my grills have cast iron grates.
I do find the cast iron easier to clean. If it does rust, it's easier to re-season. A badly rusted standard grate like that in the kettle I just refurbished had just one option: trash can.
Cast Iron grate will cook anything you need to cook. But it does 1 thing REAL GOOD that a steel rod grate can't and that is searing a steak. Searing a steak seals the outside by use of a term I can't remember right now but that's what you want on your steak. The metal mass of the CI holds way more heat and it can also move the heat within the grate faster than the thin steel rods.
Think of it like this... even a room temp steak is cold compared to searing hot grate above smoking hot coals. When you lay that beautiful T-Bone on the grate some strange things happen.. the grate wants the cool from the steak and the steak wants the heat from the grate! So they start swapping heat and cold energy and if your thin rod grate is.. thin.. then the heat is quickly sucked out of the grate and pumped into the steak.
If you have heavy cast iron grates then you have way more metal and normally wider grate metal compared to thin rods. This mega mass of metal holds more heat and the steak has a harder time pulling the heat out of it.
This will give you deeper sear and wider sear marks.
If you look at the photo you can see the contact points of the cast iron Sear Grate and the effect it gives. Even tho the steak is directly over the coals the part not touching the cast iron is not seared!
The ultimate sear comes from a cast iron skillet or griddle because of the flat surface of the pan.
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Quote from: vwengguy on September 20, 2018, 07:17:28 AM
Cast Iron grate will cook anything you need to cook. But it does 1 thing REAL GOOD that a steel rod grate can't and that is searing a steak. Searing a steak seals the outside by use of a term I can't remember right now but that's what you want on your steak. The metal mass of the CI holds way more heat and it can also move the heat within the grate faster than the thin steel rods.
Think of it like this... even a room temp steak is cold compared to searing hot grate above smoking hot coals. When you lay that beautiful T-Bone on the grate some strange things happen.. the grate wants the cool from the steak and the steak wants the heat from the grate! So they start swapping heat and cold energy and if your thin rod grate is.. thin.. then the heat is quickly sucked out of the grate and pumped into the steak.
If you have heavy cast iron grates then you have way more metal and normally wider grate metal compared to thin rods. This mega mass of metal holds more heat and the steak has a harder time pulling the heat out of it.
This will give you deeper sear and wider sear marks.
If you look at the photo you can see the contact points of the cast iron Sear Grate and the effect it gives. Even tho the steak is directly over the coals the part not touching the cast iron is not seared!
The ultimate sear comes from a cast iron skillet or griddle because of the flat surface of the pan.
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You went where my next question was going to go. Why not then sear with a cast iron skillet and then finish off on a standard grate?
Mind you, the OEM, non hinged grates bother me as the metal rods they are made with are super thin. The hinged grates are of considerably heavier gauge steel and in actual use, give me pretty good sear marks.
Of course now you made me want to go and grill up some steaks this weekend. Hope the rain holds off.
searing in a skillet prevents all the fat from going into the coals
fat dripping into the coals is what produces that magical charcoal grilled flavor.
Quote from: Troy on September 20, 2018, 08:30:57 AM
searing in a skillet prevents all the fat from going into the coals
fat dripping into the coals is what produces that magical charcoal grilled flavor.
+1
And we like to play outside on our kettles !
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Stainless Steel is the answer.
Quote from: TXFlyGuy on September 23, 2018, 11:33:07 AM
Stainless Steel is the answer.
I absolutely love my killa grilla heavy duty stainless grates!
but they just don't pack the same magic of cast iron
I was debating the killa grilla or Easyspin.
I caved in getting the esg since having the sns dng and abq having the 10% off. Since I'm not on the continent I'm having to pay for freight.
did I "really" need it, NO. LOL
just to make things easier and pimping up the basic kettle.
Quote from: Paul S on September 25, 2018, 10:20:38 AM
just to make things easier and pimping up the basic kettle.
Pimping. Yes, that's what it's all about. That's what I've done with my 1979 Happy Hooker Weber Cooker!
Quote from: TXFlyGuy on September 28, 2018, 09:21:16 AM
Quote from: Paul S on September 25, 2018, 10:20:38 AM
just to make things easier and pimping up the basic kettle.
Pimping. Yes, that's what it's all about. That's what I've done with my 1979 Happy Hooker Weber Cooker!
Everyone loves a happy hooker!
I've got cast iron in my Akorn and the only "maintenance" required is oiling and cooking. About once a month, I will spray them down with canola oil, then cook.
Ive recently purchased this item, and only have used it once. It seems pretty nice. Supposedly its porcelain enamel coated cast iron that does no require as much maintenance. Time will tell, but I thought the price was right and it fits all the GBS attachments.
Anyone try this yet?
https://www.amazon.com/gp/product/B0793DK5JP/ref=ppx_yo_dt_b_asin_title_o09__o00_s00?ie=UTF8&psc=1
Just be sure to use a brass brush. Steel brushes will kill the porcelain.
I just got the cast iron sear grate for the Weber GBS system for Christmas. Going to try it out with some steaks this weekend. I'll report back after that.
Quote from: Foster Dahlet on September 19, 2018, 10:25:51 AM
Quote from: Easy on September 19, 2018, 09:34:18 AM
Mix a past if salt, vinegar ,and flour. Work in to the rust areas let sit forc15 minutes clean off with a damp towel.
Works front outside door knobs too.
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Ratio of ingredients? Equal parts?
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More or less looking for a good paste to work with ,once clean rinse then oil and put over a fire to cure it.
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Quote from: Easy on September 19, 2018, 09:34:18 AM
Mix a past if salt, vinegar ,and flour. Work in to the rust areas let sit forc15 minutes clean off with a damp towel.
Works front outside door knobs too.
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Equal parts or till you get a past that is workable into tight areas. About like pancake or cake mix. Cast iron is porous that is why it will rust easy and seasoning fills those voids and stops rust .
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