Okay...I ordered the grill grates for the SnS...now tell me how to use 'em! (Please)
I gifted our son a 3rd generation Weber Performer. I've created a monster, he grills all the time. His birthday is this weekend. I ordered him a SnS. While I was on the site, I ordered a grill-grate.
So.....how do you use them? Edit: How do I use the grill grates and what do I use them for?
Thanks!
Last edited by Skinsfan1311; July 17, 2017, 06:47 PM.
Reason: To clarify the OP
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
This is going to be fun. Start with the ABCBarbeque web site to see how to light the SnS. Next, find videos posted by David Parrish and watch them. Then ask lots of questions but include details about the meat you want to cook.
GrillGrates - these are used to sear your protein. They are designed to give great grill marks when the ridged side is up. BUT, if you flip them over and put them over a hot fire, the flat side will sear the entire piece of meat. Thin cuts can be cooked hot start to finished on the flat side. Thick cuts, (1.5" and over), are cooked two zone with reverse sear by most here, and the GGs do that well.
This is going to be fun. Start with the ADCBarbeque web site to see how to light the SnS. Next, find videos posted by David Parrish and watch them. Then ask lots of questions but include details about the meat you want to cook.
Thanks, but I have a SnS and use it all the time. Maybe I could've worded the title differently. I'll try to change it.
I ordered the SnS for our son, and the grill-grates for myself
Thanks RonB, I have a SnS and use it all the time. It's for my son. Sorry for the confusion, I edited the OP.
GrillGrates - these are used to sear your protein. They are designed to give great grill marks when the ridged side is up. BUT, if you flip them over and put them over a hot fire, the flat side will sear the entire piece of meat. Thin cuts can be cooked hot start to finished on the flat side. Thick cuts, (1.5" and over), are cooked two zone with reverse sear by most here, and the GGs do that well.
That's the kind of info that I'm looking for. Thanks, again!
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
I use the little section on top of the SnS, mainly with the flat side up. If you have the ridges up though, you can also use that to help prevent flare ups.
Judging by those pics, (which look great), and the flames, they don't exactly look like they prevent flare-ups. Or, is that only when you flip 'em and use the flat side.
Do you use the same amountil of charcoal, in the SnS, when you use the grates?
The top picture was a chimney of lit briquettes they stayed in the chimney. The bottom one was one full chimney, but spread out in the SnS. In both cases, the flat side was up. I believe that's what caused the flames in the bottom picture.
I use the little section on top of the SnS, mainly with the flat side up. If you have the ridges up though, you can also use that to help prevent flare ups.
Gotcha. So Ridge side up, to prevent flare-ups. Do you find yourself using less charcoal, with the SnS?
I'm smoking a ribeye roast, Saturday. Low and slow, then seared, over over high heat on the grill grate. Do you leave grill grate on, during low and slow? If so, have you had to adjust your vents differently, to hold the desired temps?Thanks!
Okay...I ordered the grill grates for the SnS...now tell me how to use 'em! (Please)
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