Grillgrates or Craycort?

[Maxmbob]

I'm looking a grates,  wondering if you have a preference Grillgrates or Craycort? Or should I try both!

[Scott Zee]

I haven't tried either but I know folks here say the craycorts are a PITA to clean. I like the Weber gourmet set up with the multiple insert options. Just one mans opinion. I'm sure others will chime in.     

[pbe gummi bear]

The craycorts also make the charcoal area hard to access. The openings for each panel are small.

[BBQ Jack]

I would save your money and just use the Weber grates with the hinge.  Take a look at what Meathead has to say about grill grates on charcoal grills.  I totally agree with him.  You will get the infrared searing from the charcoal and you do not need anything else for the kettle.  I say this knowing many here will disagree.

[Troy]

i'm really not a fan of grillgrates
they're really only good for getting crisp clean marks
but even then, they mark too dark. the maillard reaction is where the marks come from. Sugars in food essentially caramelize into that nice golden brown mahogany.
With grill grates, this happens very fast because all of the heat is conducted directly to the surface of the grates.
Everything marked with grill grates will get a dark black mark, which is actually TOO dark. It's just like making caramel. You want your marks to be a rich brown/mahogany color. Black marks are burnt and bitter.

Plus they prevent fats and juices from dripping into the coals - which is where some of the best flavors come from!

[Chip]

I bought a Craycort cast iron grate almost immediately after i bought my 22 and I really like it. A bit difficult to clean around the outside, but other than that it looks practically new after almost nine years. It does make the rig very topheavy, so yes you have to be careful when moving it.

[greenweb]

I have both and like them both for a different reasons. Craycort CI with 4 sections are nice to use. I like CI grates in general. I have veggi wok and chicken seat inserts I like to use sometimes on it too.

Grillgrates come in 3 pieces that can be used on any size charcoal or gas grills. Only use it for grilling high fat content meat like ribeye steaks without any flare ups. No maillard reaction Troy is talking about but I noticed steaks turn out more juicer. I flip meat often so no black lines, just golden brown all over. Think about all indirect or roti cooks we all do. You don't get flare ups but they do turn out great. Just my opinion.
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[mobiledynamics]

I have considered Craycorts. I see winter and my outdoor cooking appliances stay outdoors. I did not want to mess with rusty metal, seasoned or not...

I did buy the GG . I use it more for griddles, vegs.
For the steaks, I still prefer searing right of the OEM grates where it sees fire

[greenweb]

I did buy the GG . I use it more for griddles, vegs.
For the steaks, I still prefer searing right of the OEM grates where it sees fire

Good point! Using the back side of the grillgrates.  As for grilling steaks.... I like to change things up.