i've used grill grates, man grates, craycorts, stok, and the charbroil.
I have the gourmet, but not the sear grate.
I love the
craycorts, but with the performer they're a bit of a hassle. Removing 4 segments and the cross section just to use the gas assist is messy and time consuming.
Even on a OTG or OTS they're a bit cumbersome. Daily and routine maintenance isn't too bad.
On the 26, craycorts are the best thing ever.
The
Grill Grates system is very popular, but I think its a gimicky piece of shit. It can produce nice grill marks - but it can also really overdo the grill marks. Grill marks should be mahogany, not black!
It boasts that it prevents flare ups and produces juicier meats. I call BS on the juicier meats, and food cooked on these definitely doesn't taste as good - and here's why: liquids and fats do not drip into the coals. Those dripping produce natural smoke and that smoke flavors the food. It makes food cooked over charcoal taste like it was cooked over gas (not really that extreme, but there's definitely a difference)
They make the cooking space weird and hard to manage, they don't stay together very well, and they're a pain in the ass to move around and set up.
ManGrates are similar to grill grates, but they're made from cast iron. They're very heavy and perform quite well. They allow more juice to drip into the coals, but they still prevent some (or most, depending on the food being grilled). The marks are a bit more narrow than grill grates, and they take longer to heat up. They're still a pain to move around, and they make the entire cooking space difficult to use efficiently. On a gas grill, these would be bitchin. On a round charcoal weber, they're MEH. (But lots better than the grill grates)
The
STOK cast iron grates are what I would recommend for use with the Weber Performer. They produce OK marks. Not crisp and clean, but still desirable. They're easy to maintain, unless you burn a bunch of sugar onto them. The best part about these grates is the center cut-out makes it easy to use with the gas assist. Pull the center out, add your coals (with baskets or without), light your coals and get grilling. I used these grates for a number of years, always with baskets.
The charbroil grate is another good option for the performer. The cut-out is bigger, so managing your fuel is easier and the chimney can be used with ease. For me the grill marks produced by these grates is the only real negative. I don't like the pattern, and I don't like the thin sharp little lines. The shape of the individual cast iron bars will also cause issues with some soft and delicate foods. Big soft chicken breasts will sink in a bit and stick. Soft halibut filets will be extremely challenging. Steaks and burgers, no problem though!
Topic: Alternatives: GrillGrate vs. ManGrate vs. CrayCort vs Charbroil vs Weber Gourmet (Read 10071 times)