GrillGrates vs Mangrates

[abacobrad]

There are a lot of differences between the two products:

1. You are right about the ALLOY aspect being a major difference. AL is much more conductive and heats much faster and more uniformly. GG act as a heat exchanger sending heat up the rails to sear at lower temps too. Traeger owners have shown us this with GG.
2. The added mass of the product allows for more RADIANT heat which cooks food faster with more uniformity. AND foods are juicier with less shrinkage from radiant / infrared heat. Restaurants are seeing this with GrillGrates- portions are larger and juicier.
3. No more hot and cold spots which is a major CI issue.
4. CI does not conduct heat well at all, Stainless is even worse. CI takes a lot of energy to heat up but holds heat very well once heated. No real control if you over shoot your temps you have a long wait to cool back to good grill temps. AL is much more efficient and does the job with less fuel- (especially in the gas grill world)
5. AL does not rust. CI in a moist grill environment- can rust really fast.
6. Beyond alloy, the design is also different in regard to GrillGrates perforated bottom plate which deflects flare-ups only allowing a kiss of flame through but not engulfing fires on those juicy rib-eyes. Flames are diverted to the sides further diffusing hot spots too.
7. The valleys are a big secret for added seasoning. The sizzle back of juices helps add even more flavor and juiciness and prevents drying out. KCBS judges and comp teams tell me they are using LESS seasoning because GG brings out the true flavor of meats- especially steak and chicken. Both CI and AL GG season but GG adds a seasoning aspect via the valleys. Chefs tell me they add spices and marinades directly into the valleys. One competitor even renders a butt on his GG before comps and grills steaks over bubbling pork fat! He's won a first doing that.
8. GrillGrates include The GrateTool which makes handling food on and off the grill a charm and also is for cleaning the valleys every so often. The tips are slightly turned up like a shovel or snow plow so it doesn't catch in the holes.
9. GrillGrates are being used right on top of CI products in restaurants with noticeably better results- stay tuned for more on that front.

THANK you BRETHREN for your forum and opportunity to share experiences. Happy Thanksgiving, be safe out there!

1. Originally Posted by The_Kapn

   Mangrates are now on sale as noted in another thread.

Originally Posted by The_Kapn

Both grates seem to be of roughly the same design, size, and price.

Only major difference, unless I missed something, is cast iron vs aluminum.

Anyone use both or anyone have pros and cons for either?????

I am thinking about 3 or 4 of either to use in my Traeger.

Thanks,

TIM

[The_Kapn]

First test cook, and I am TICKLED!

Did 2 Turkey Burgers for Mrs Kapn and two 7oz Brisket Burgers for me.
Tried several temps and times.

On my Traeger, wound up at 400 deg for best results.

For the thin Turkey Burgers, 1.5 minutes, rotate, 1.5 min and flip, 1.5 min and rotate, and 1.5 min to 140-150 ish IT.

For the thicker Brisket Burgers, 2 min and rotate, 2 min and flip, 2 min and rotate, and 2 -2.5 min to finish at 140 ish IT.

Gorgeous burgers and full of moisture.

I have always been told I can not really "grill" on the Traeger.
Sorry, but just not true!

Couple of Ribeyes are next next week.

TIM

[Hub]

I've been a GrillGrates user for over a year and have become a big advocate of them. Basically, they move the "sizzle" right up under the meat and help provide a wonderful grilled flavor in addition to the smoke and fire from your cooker. Don't put them in the dishwasher, though -- just hose them off and scrape the channels occasionally. This keeps them seasoned.

Hub

[PrinceofQ]

That's awesome Tim! Glad you liked them! I grilled some Rib-Eyes on mine and they turned perfect...great grill marks and nice and juicy.