First off, I've cooked with my GrillGrates twice on the gas grill...once for chicken wings, once for steaks. For the wings I did not use the burner directly under the grates, only the two off to the side. For the steaks, it was the burner directly under the grates, full bore. Both times I got the results I was looking for with no flare-ups or lost food (I've fished many a charred wing out of the bottom of the grill).
When I bought the GrillGrates, the idea was to put them in my Primo Jr., so I bought the small round set with one custom panel cut to the diameter of the circle. So far, I've only used them on the gas Weber, mostly due to the six feet of snow we've gotten North of Boston.
My question is: when I do get around to using them on the Primo, will it be more like indirect cooking at lower (225 - 300F) temps and still like searing direct when I let the coals go wild? I like the idea of using the grates rather than the ceramic heat deflectors/drip pan but am not sure it will behave the way I expect.
Any thoughts?
When I bought the GrillGrates, the idea was to put them in my Primo Jr., so I bought the small round set with one custom panel cut to the diameter of the circle. So far, I've only used them on the gas Weber, mostly due to the six feet of snow we've gotten North of Boston.
My question is: when I do get around to using them on the Primo, will it be more like indirect cooking at lower (225 - 300F) temps and still like searing direct when I let the coals go wild? I like the idea of using the grates rather than the ceramic heat deflectors/drip pan but am not sure it will behave the way I expect.
Any thoughts?
Comment