Best Grill Grate Accessory for After-Burner?

[scottranda]

So, I'm getting the BBQ Dragon Chimney of Insanity (https://bbqdragon.com/chimney-of-insanity/) in the next month or so. Pretty excited about it, because I'm going to use it as a searing station with the after-burner method (http://amazingribs.com/recipes/beef/extreme_steak.html), and I don't have to use a ton of charcoal. My next question is, what's the best grate for it?

If I go basic, high-heat grates for it, will it provide me the best sear? (http://www.high-que.com/High-Heat-Firegrates_c_8.html) Will flame-ups be a problem in any sort of way making the meat have off-tastes?

Or, should I go GrillGrates (https://www.grillgrate.com/) which (I think) will reduce the flare-ups?

Additionally, I've heard David Parrish talk about flipping GrillGrates upside down which provides a flat surface (and not have those infamous (and pretty) cross-hatch grill marks). But, WHY THE HECK doesn't anyone on YouTube do this? I have no idea! I mean, on Amazing Ribs, we talk about getting a full sear on our meat, but all I see on YouTube are people using GrillGrates the traditional cross-hatch way.

If I get GrillGrates for my after-burner method, should I flip those GrillGrates over for the flat surface, and I'm undeniably dominating my searing game?

[CandySueQ]

I do it all the time! Just finished a practice run for World Food Championship Fire & Ice entry and used them upside down. Grill Grate does make a griddle out of anodized aluminum, but the holes in the bottom of the grill grate let heat thru mo' better, in my opinion.

[scottranda]

So, you mean holes in the bottom of a traditional grill grate (not GrillGrate) lets heat thru mo' better? I dislike they named their product "GrillGrate" because of the confusion!

[CandySueQ]

Mo' better than the griddle which has no holes. Griddle's good for doing pancakes or other type stuff.

[scottranda]

Gotcha! OK!

[Dr ROK]

I'd go with flipped GrillGrates!

[scottranda]

Why doesn't GrillGrates advertise this functionality on their website/videos? I don't get it!

[RonB]

I've been researching this as I want to do the same thing - use the chimney plus a grate. Plated grates don't work because they can't take the high heat and will rust after one high temp use, (been there - done that). Grates made from 304 ss can take up to at least 1400* F. GrillGrates can take up to 900* F according to their site. I think either would handle the inverted chimney, but I'm not sure what would happen when you add the forced air. I do know that blacksmiths use forced air to raise the temp of their charcoal fires, but for a hobby blacksmith, 1400* F would be a fair estimate, although temps can go higher.

I have ordered a ss replacement grate for my Weber, and am considering either GrillGrates or a small ss grate for the chimney.

[scottranda]

By the way, excellent recon on melting points. Trying to figure it out.

[scottranda]

I just called GG, and they said they don't recommend going above 1200 degrees, which is still pretty high! I might go this route because of the flare up issue with other grates. RonB

[RonB]

scottranda - Keep us posted on how the GG stand up. I have the SnS version of the GG on my Christmas list, so I won't be purchasing until after Christmas if I don't receive them then.

[Breadhead]

I always use my Grill Dome direct/indirect grate when I use my charcoal starter as a searing station. I can put it on legs up or legs down, it doesn't matter which way you mount it. I alway use that method to sear Sous Vide Tri-Tips.👍 I have GrillGrates also but I prefer this grate for searing. I want that direct flame to carmelize the surface of my meat. I've never had flair up problems really. I use my long handle meat hook, wiggle stick, to turn them frequently until I get the surface appearance I want.

[Mr. Bones]

Breadhead Thanks for sharing info, pic, n' technique. I'm interested in learning more about the meat hook utensil being used..

[scottranda]

Sous vide plus sear station will be killer. I just need to step up my searing game.

[scottranda]

I emailed the high-que folks to see what their definition of high temp is for their grates.

[Huskee]

My guess is it's not popular on YouTube because most folks think grill marks are needed, if not required, to be considered in the running for a properly cooked steak.

[Breadhead]

Mr. Bones ...