How do you like the new gourmet grate system vs the one with the simple two side hinged grate?
Do you feel like the new system is gimmicky or cumbersome in any way in relation to the older style?
If you have no intention of removing the round center grate is it more of a pain to remove to adjust the coals or clean than the simpler one?
Thanks in advance for your insights.
I have one and mainly use it when I am using my vortex and with the gourmet griddle. My normal grate was starting to sag in the middie from the super high heat of the vortex. I'd probably stick with my normal grate if I don't need the center removed. It is easy to pop the middle out when you are cleaning the grate with a wire brush, although it might just be the specific grate brush I have. It has brushes that really get down in between and under the rails. You do have to be careful when taking moving that grate in and out of the grill. So I would say that unless you are using a vortex for super high heat or plan on getting any of the griddle accesories it probably isn't worth it.
What Mike said about the Vortex, the heat from a vortex will kill a grate quick, so I also like that I can remove it during high heat cooks.
I also like that it's a little heavier gauge than the standard grate, but I don't use it for any of the inserts. Also, it is a little more cumbersome to have to deal with, but that's pretty minor.
Quote from: captjoe06 on February 23, 2016, 03:00:05 PM
If you have no intention of removing the round center grate is it more of a pain to remove to adjust the coals or clean than the simpler one?
it's a little more of a pain, you have to do something with the center part or it just falls out when you remove the cooking grate.
i set it on the concrete briefly while i do whatever, so it's not a big deal for me.
Last night I had to take my gourmet grate out to start a chimney...at the same time I has to take my grate out of my 26er. The 22 gourmet grate felt like it weighed more than the grate in my 26er. I knew it was a heavier gauge grate, but I hadn't really paid that much attention until last night. I'll go out and take some pics of the gourmet grate vs my 22 hinged grate so you can see the difference. The gourmet grate definitely give you better grill marks if that is what you are looking for even without the cast iron center insert.
I like it. I have the sear insert which I use a lot, as well as the CI pan which doesn't see a ton of use but it's nice when needed. Great for the vortex, just pop the middle out
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The gourmet grate is 8.2 lbs vs the non gourment hinged grate which is 4.5 lbs.
Quote from: MikeRocksTheRed on February 25, 2016, 10:53:16 AM
The gourmet grate is 8.2 lbs vs the non gourment hinged grate which is 4.5 lbs.
Whoa. I knew it was heavier but I didn't know it was that much. I need one like I need another hole in my head but if I ever do have to replace one of my 22's I might just get one.
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What everyone is saying is true. It is heavier. The 2 piece design makes it difficult to move and hang easily. I kinda wish I had the hinged grate instead. Anyone wanna trade?
Bigger diameter rungs on the Gourmet to me means uneven air flow and more heat to the meat via those rungs during low and slow cooks. So I only use it when cooking with an insert or the vortex for wings. WNC is bang on when he says a vortex will kill a normal grate.....in a hurry. I think it would kill the handle welds of an MBH too.
Are the new Gourmet Master Touch grates the same as the old gourmet grates? Anyone have a side by side comparison they can post?
Quote from: Robert on February 26, 2016, 03:49:46 AM
Are the new Gourmet Master Touch grates the same as the old gourmet grates? Anyone have a side by side comparison they can post?
The gourmet grates themselves are fairly new. At this point we're still on the first generation of them, so if you've seen one, you've seen them all. (Or want to see them all? ;))
As to their functionality, I'd agree that the center section popping out when you take the grate off for lighting/pouring coals can be a bit a pain. But, it's not like you don't know it's going to happen. Just take it out first, or set the whole thing aside. I like the heavy gauge of it. I think the complaint about more/uneven air during low and slow sounds a little ridiculous. I can't possibly imagine it's an issue. I like mine (if you couldn't tell), and would recommend it.
Quote from: MrHoss on February 25, 2016, 07:59:01 PM
Bigger diameter rungs on the Gourmet to me means uneven air flow and more heat to the meat via those rungs during low and slow cooks. So I only use it when cooking with an insert or the vortex for wings. WNC is bang on when he says a vortex will kill a normal grate.....in a hurry. I think it would kill the handle welds of an MBH too.
If you have your probe clip into the grate, I would think it would pick up any heat difference if in fact the thicker rungs are conducting a little more heat. I'd say its not an issue though as I think that while you do have more metal conducting heat over your hot spot while smoking you have the same thick rungs over the cool zones counter acting it. I'm not sure that the rungs are that much bigger to where they would affect airflow. A lot of the increased weight comes from the circular bars that are added to make the gourmet system work as two seperate peices, the outer ring and the inner ring. I don't think I've smoke anything yet with my 22 gourmet grate since my 26er has been my go to smoker, so its very possibly you could be on to something.
I initially liked it and bought all of the inserts and 5 extra grates when they went on clearance. It's well built but the footprint of the inserts are relatively small. I ended up going back to my stainless grates after it started rusting and and use my old cast iron pans If I want to sear something.
Quote from: dwnthehatch on February 26, 2016, 05:52:05 AM
I initially liked it and bought all of the inserts and 5 extra grates when they went on clearance. It's well built but the footprint of the inserts are relatively small. I ended up going back to my stainless grates after it started rusting and and use my old cast iron pans If I want to sear something.
Most of y'all may already know this, but it really is something to consider. Without a doubt, any plated grate is going to eventually rust if exposed to flames, whether it's over a slow n sear, a pizza oven kit, or you simply don't want to be limited to extreme high heat searing over the middle cast iron insert. The stainless grate that sits on my Performer was a great investment, especially now that I have a KettlePizza, and thankfully my big kettle came with one.
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I have one and removed the round center grate portion the first time I used it and never put it back. I keep it in one of my performers which I now dedicate for use with only the vortex, gourmet griddle, or gourmet wok. The center opening also works great for lighting a chimney if you have a gas assist. The small chimney fits in the circle perfect and rests right over the flame, the large one only has a slight tilt due to the handle.
The gourmet grate is a big improvement in my opinion. The thin rods of the regular grill make it flimsy and a bitch to clean plus next to no heat retention for searing. The thicker and heavier GBS grate is vastly easier to clean and, while no contest for my cast iron grate, is better for searing. I do love craycort grills though.
Curious if anyone has tried the Wok insert for the GBS?
it helps with woks though.
(http://i182.photobucket.com/albums/x164/gregs1020/20160306_121348_zpsewkwmqph.jpg)
it sits nicely on the triangle too. i just wouldn't put it there hot, i think there's a coating on the triangle that i wouldn't want to sear and get on the center piece.