Cast Iron Grates Anyone?
- Thread starter RickeyM
- Start date
Register to hide this ad
If you read about it at Amazing Ribs they don't seem to think it makes much difference. I am not so sure about that. I was getting cast iron grates for my gas grill when they stopped making them. I have used them on my Weber kettles making Hamburger's with 80/20 mix there is a substantial difference.
My advice is instead of getting cast iron grates for your Weber purchase a Lodge Sportsman's Grill. One form of this grill has been in production since the late 1930's. I have been to "pot luck" BBQ were individuals bring their personal Sportsman grills to cook on. Since I purchased mine I have not used My 2 Weber Kettles much except when I am grilling in freezing temperatures and the lid keeps the heat in. The Sportsman grills are fantastically frugal with charcoal. You will never ever wear one out.
The trick with this grill is when you first get it take a file, or a Dremel, and knock the sharp edges off of the grates sides, then with vegetable oil, lard, or crisco, I prefer lard . Get a grill stone, slather the top of the grill using the grill stone scrooch the surface until it is absolutely smooth. Than using what ever oil you used to hone the surface re-season the grill. A gas grill works great. With this done nothing sticks to it, and it gets better and better as the carbon surface builds up. I pay special attention to the grill.I always wrap it up in aluminum foil to keep evil from the seasoned surfaces.
My advice is instead of getting cast iron grates for your Weber purchase a Lodge Sportsman's Grill. One form of this grill has been in production since the late 1930's. I have been to "pot luck" BBQ were individuals bring their personal Sportsman grills to cook on. Since I purchased mine I have not used My 2 Weber Kettles much except when I am grilling in freezing temperatures and the lid keeps the heat in. The Sportsman grills are fantastically frugal with charcoal. You will never ever wear one out.
The trick with this grill is when you first get it take a file, or a Dremel, and knock the sharp edges off of the grates sides, then with vegetable oil, lard, or crisco, I prefer lard . Get a grill stone, slather the top of the grill using the grill stone scrooch the surface until it is absolutely smooth. Than using what ever oil you used to hone the surface re-season the grill. A gas grill works great. With this done nothing sticks to it, and it gets better and better as the carbon surface builds up. I pay special attention to the grill.I always wrap it up in aluminum foil to keep evil from the seasoned surfaces.
jimfet
Lunatic Member
My suggestion would be to get a griddle to put on your grill. There is mine in the corner of my gas grill. But you could put one in the middle of your Kettle. I use the flat side for blackening steaks ans the grill side for shrimp and fish. Lodge makes a good one.
https://www.webstaurantstore.com/lo...eversible-griddle-and-grill-pan/530LPGI3.html
I have this one and really like it. For doing something like ribs where you may need to add more charcoal as you go, it's very nice to be able remove a section and drop in some more as needed.
I've been thinking of getting a grill with a removable center section that would allow placing a wok on the grill...
Alan
I've been thinking of getting a grill with a removable center section that would allow placing a wok on the grill...
Alan
Get the one with the removable center You already stated the reason.
Wok cookery on a charcoal grill is a revelation. Wok cooking requires high temperatures and unless you have a Wok stove your kitchen stove does not even come close. The trick is get the largest Wok you can fit at least 16". Get a cast iron or a hand hammered model. This is one area were spending a lot of money does not necessarily mean a good Wok.
An alternative to a Chinese style Wok in an Indian Kadhai. The handle design on the Kadhai is designed to have a wooden dowel slipped through to carry it and for placing the pan on a open flame. .
.
IPADave
Turning a whiter shade of pale.
Get the one with the removable center You already stated the reason.
Wok cookery on a charcoal grill is a revelation. Wok cooking requires high temperatures and unless you have a Wok stove your kitchen stove does not even come close.
I couldn't agree more. I do exactly this. A carbon steel hand hammered wok is what I would recommend. They just keep getting better with age. Even a good one is not too expensive.
I use a cast iron skillet directly on the coals of my Weber kettle to put a finishing sear on steaks. I'm not the least bit interested in grill marks. I want the entire surface of my steak crusty.
-Dave
Last edited:
Similar threads
