Weber Kettle Club Forums
Grill Talk => Weber Grill Forum (Grills, Accessories) => Topic started by: IndianBBQ on February 05, 2018, 11:34:04 PM
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Hi -
Which one is better and why? Which one would be a true value for money? I have a 22.5 Master touch that i would like to fit a new grate with. I also have a jumbo joe do you think it makes sense to have custom grates for 18.5 inch too.
Please help with you opinion/expertise.
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Can’t speak on the craycort. I do have a set of grill grates for my pk grill and absolutely love them. Great sear marks , cooks the best burgers I’ve had and no worries about grease flair ups. Flip them over and use as a flat griddle. Anodized aluminum so no worries of them rusting like CI. There also DW safe.
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I love the SToK cast iron grate on my 22.5". It has a removable center that is VERY handy when using the Vortex, or the SToK DO.
(http://www.hhsbbq.com/dsp/09-25-16/ragu2.jpg)
My 18.5" has a heavy duty stainless grate.
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Grill Grates. They also can be flipped over for even searing like a CI skillet. No rust to worry about.
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I love the SToK cast iron grate on my 22.5". It has a removable center that is VERY handy when using the Vortex, or the SToK DO.
(http://www.hhsbbq.com/dsp/09-25-16/ragu2.jpg)
My 18.5" has a heavy duty stainless grate.
[/quote ]those stok grates look real good , how much and where do u get um ?
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Check out the accessories on the craycorts and that's where the value for your dollar comes thru. When you can put a max of for chickens in your 22" at the same time with no center section that speaks for it's self.
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Everyone is going to have a different answer on this topic depending on a few key things:
1) How often do you plan to use them? If it’s once a month or once every 6 weeks you could be just fine with a standard chrome steel grate. But...stainless/cast iron will last longer over time. I don’t use my 18WSM smoker grates enough to justify SS even though I’d love it if they were stainless.
2) Do you have time to maintain cast iron? And by that I mean a free Saturday afternoon for cooking/seasoning is much different than coming home from work and cooking for the family on a weeknight...and forgetting about that grate until the next cook.
3) Where is the grill going to be stored? Inside a garage or outside in the elements?
Some people love their Cray Corts/SToK cast iron, while others prefer stainless steel. KillaGrilla makes a thick SS grate, while a few manufacturers make some with thinner rods. ABC makes one that is great for spinning.
Personally, I love the stainless steel grates in the newer 26.75.” They are easy to maintain and will probably outlast parts on the grill.
For me...stainless steel grates with a cast iron griddle. You can get a griddle that is flat on one side and raised on the other for sear marks.
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Isn't this about those grill grates that go over the standard grates versus cast iron grates?
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I’ve been a GrillGrates fan for a long time. For shorter, higher heat cooks they are awesome for all the reasons mentioned above. Maybe not so much for longer cooks like ribs or butts. I will always own multiple sets.
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Isn't this about those grill grates that go over the standard grates versus cast iron grates?
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Sorry....grill grates vs. GrillGrates I read that as: which cast iron or grill grates? Like other grate options for the grill other than cast iron 🤷♂️
I’ll still take Stainless Steel [emoji6]...but GrillGrates are cool as well.
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Cra cra bout my Craycorts!! Have them for my SSP and GA... No rust if you keep them oiled! Bad ass for high heat burns! Of course... I cook on the stock grills and have fun too![emoji6]
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I love the Stok grates. They are fairly inexpensive on amazon. I’ve been cooking on them for around 2 years now on my SSP and have never had an issue with rust or extensive seasoning. Actually I have never had to re-season them and grill is stored outside and uncovered most of the time. Grill marks are fantastic.
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I have craycorts in my performer, I also use GrillGrates in there. I love the craycorts but I have wondered if I really need them since I use the GrillGrates so often. I don't have the ones that are cut to fit, just a couple of straight sections.
Becuase I already have the cast iron, I'll keep them but if I knew then what I know now, I would've just stuck with the stock grates and added GrillGrates.
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My favorite grates are stock weber chrome plated grates that come with the grill. However, I love the grillgrates for the griddle side and for being light weight. They are pretty awesome.
I’ve not used any cast iron grates and do not understand what purpose they serve other than some of the accessories cray cort offers. I’m not knocking cast iron but seems like they would be heavy removing them every time to get the coals going. You get maximum sear and flavor on a standard grate in my humble opinion.
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I have 3 Cast Iron Grates - Napolean , Stok (Scored a steal deal) and Craycort. By Far the easiest to maintain is Napolean and am yet to use Stok , but assuming it has porclean it should be fairly easy.
If you continue to oil the Craycorts they are very nice specially with removable quarters and I have griddle plate which is awesome.
Have CI grates for CGA as well and they are perfect for grilling and sear marks.
All in all - Cast Iron has decent advantage of uniform heating and with maintenance (not too much , just oil before n after cooking), they will last lifetime with Zero rust issues.
Craycorts are heavy , but with removable quarters not so much.
Yet to try grill grates , but have heard great about those.
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Another advantage to GrillGrates is that, since they come is sections, you don't have to use all of them at the same time, or you can use some with the grill up and other as a flat-top. For instance, in combinations with my Vortex, I will often cook wings on one half of my 26er and veggies (taters, Brussels, asparagus, etc.) on the other side. One night I did some nice Yellowfin steaks on the grill side on one section and veggies on the the other two sections in flat-top mode.
BD