Considering GrillGrates for my Kamado Primo Oval XL. Would appreciate any opinions/suggestions and, if they are needed at all to prevent flair-ups.
Thanks!
Thanks!
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I can't comment about on a Kamoto, but they definitely prevent flame-ups on my Weber gasser. -
I, too, don't have them on my Kamado but I do on my Santa Maria and they definitely prevent flare-ups. They do restrict air flow a bit so you should contact Grillgrates or wait for other comments here to find out what the best set-up would be with them for your cooker.Comment
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I use them on my kamado joe they work great sometimes i put them on the bottom rack to use as a deflector and to srar withComment
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I have them for my Large BGE but use them mainly for my Weber Gasser. IMO the best thing they are for is controlling flair ups. Buy them--you won't be sorry.Comment
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I use them in my KEG, Kamado Joe Jr, My gasser and the kettle. The Grates are great for ending flare ups. And the griddle side of the Grates are perfect for searing steaks and burgers. All of my out door cooking surfaces have Grill Grates.Comment
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I have these and love them. I use them on my BGE, it amplifies temps by 150 to 200 degrees. This is how I use them. My base temp is 450 grate temp, which translates into approx 600 to 650 on the surface of the GG's.
If I'm doing boneless chicken breast, I will allow my Egg to get to temp and put the breast on. Total cook time is 16 minutes - 4 minutes, then rotate a 1/4 turn for 4 more minutes - then flip and repeat the process. Perfect every time.
I also can flip them over to get a really nice even sear on steaks and my tri tip.
Wanna spatchcock a whole chicken, no problem, steaks - simple. Lotsa great video's on YouTube and their own GG's website.
Got a question? Contact Brad directly, customer service is second to none, he's the owner and truly cares. I write him all the time, often .. more times than not he responds within the hour.
On a scale of 1 to 5 Stars, I give these a very high 5.
TimComment
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Oh wow, I have a Santa Maria Grill. Never thought of using them. I'll try them tomorrow. Cool!!Originally posted by tbob4 View PostComment
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Welcome Omega-Man! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. Thanks!Comment
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I have the full set for my Primo XL. Later, I also bought a 18.5" gap panel. I like to place the GrillGrates on top of the fire box. With the original set, I could not connect all four panels, because one the sides would not reach the firebox, so it was unsupported. So by adding the 18.5†gap panel, all five panels can be connected and all are supported by the firebox. Also, lengthwise, the kit comes with 17.375†long panels. This only gave me about 3/16†overlap on the firebox at the top and bottom. So if I only use one of the end and one of the center panels with the gap panel, I do not have to worry about accidentally causing the GrillGrates (and food) to fall into the coals.
The only time meats actually contacts my GrillGrates is for searing and grilling. When I am running low and slow, I still prefer the OEM grates. But…I do install the GrillGrates between the deflector plates and the OEM grates. Because when the drippings start coming out of the meat, I really enjoy hearing the "flavor bombs" sizzle on the GrillGrates.
Now, all this being said, these are my preferences. As you have learned with the Primo, there are several ways to configure and run it, so you (and others) will have great success with different configurations (which I would like to hear about
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To answer your question about flair-ups, when searing or grilling directly over the coals, I have never experienced a flare-up with the GrillGrates, where I did have some rolling flames when using the OEM grates. Plus, the GrillGrates by far outperform the OEM grates for searing and grilling. I also like to use the flat side of the GrillGrates when searing steaks. If you get them, I think you will be very pleased with the added versatility.Comment
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hmmm... there's 2 ways of achieving the same goal. Lets take the reverse sear method as an example.Originally posted by Omega-Man View Post
Some Pit Masters try to limit flair ups as much as possible...😎
Some Pit Masters try to use high temperature flair ups to their advantage.👍, that would be me.
When you've baked your steaks to 115°/120° at 225/250° and pull them to prepare them for searing. You have to decide how hot you're going to sear them and how long is that going to take.
Some Pit Masters like to sear their steaks over medium hot, hot temperatures, flipping them every minutes for 4 minutes. That method will give you a sexy looking brown all over look, no sear marks, but I think you stand a bigger chance of getting a tan color banding when you're cook at that temperature for 4 minutes, because they keep baking at a higher temperature for 4 minutes.
Then there's weirdos like me...😬 I bake my steaks to 120°, pull them, blot them dry, hit them with beef love, and make my fire Warp 10 hot, hot hot.!!!😆, no I mean really hot!
I apply generous amounts of beef love because I want a LARGE aggressive fire!
Remember... at this stage of the cook we're just searing the SURFACE of the meat.👍 We are not continuing to bake it, in fact we do not want it to continue to bake.
My thought is... sear the surface of my steak hot, hot, hot, for 1 minute per side, to give me the color I want on the surface of my meat and let the carryover cooking get me to 135°, for a perfect medium rare steak.😎
I know I'm not an expert Pit Master but... sometimes my crazy tricks work pretty good👍
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Good-looking dinner, Breadhead . I might give your method a go after I try David Parrish 's method from his recent video here. I'm always looking to learn and you guys are great teachers.
Your method looks like frying adapted to the grill--counting on that super hot beef love to bring that steak home. Nice job!
KathrynComment
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