Do I need GrillGrates?

keodark · 05-17-2019, 03:20 PM

Ok I'm working on perfecting my outdoor cooking setup. Currently, I have:

MAK 2-star
Medium-sized Weber gas grill (natural gas)
(soon) Small portable charcoal grill

I have a 1/4" steel griddle on the way, which will fit on either the pellet or the gasser, with room for airflow.

I plan to cook a lot of low&slow on the MAK, plus smash burgers and fajitas on the griddle, reverse-sear thick steaks, cook chicken breasts or sausages for a crowd on the MAK or gasser, and also have the flexibility to griddle, grill, or smoke other meats, fish, veggies, and so on.

My plan is to use the MAK for the low part of reverse searing, and the portable charcoal for searing.

My question: Would I see benefit from a set of GrillGrates (sized to swap between both the MAK and the gasser), or are my bases covered?

An aside: I was considering cutting a set of GrillGrates to sit down in the MAK with airflow cutouts on the front and back, replacing the wire grates. Has anyone tried that?

Rockinar · 05-17-2019, 03:32 PM

I tossed my Grill Grates. I like how they were easy to clean and did not rust, but they did not let enough airflow and flame though. I prefer some good stainless grates. I wish Grill Grates just make some regular grates out of aluminum.

KevinJ · 05-17-2019, 03:49 PM

I never thought they would be all that but they had a sale recently selling blemished grates so I said what the heck and I think they're fantastic on the MAK and the Kettle. I don't have a gasser anymore, gave it to my SIL if I had one I'd use them on that too. I do reverse sears on the MAK and Kettle I don't really see why you need to use 2 grills to get the job done, unless your just in a hurry.

Reverse sear TT on the MAK, pulled the front FZ cover and left the back one on, smoked at 245 on the top grate over the covered FZ until IT hit 125, pull it and let it rest 10min while the grates get up to searing temp then on the bottom grate over the FZ to finish the cook.

This was w/o GGs

GrillGrates

Chops

Blackened Mahi

Burgers

Steaks

Bucknekked · 05-17-2019, 03:50 PM

Interesting question. Aaron Franklin in his "Steak" book refers to the fascination with the grill marks provided by products like Grill Grates as "an indication of a problem, not a sign of success." Aaron goes on to describe why trying to achieve a malliard reaction across the entire surface of a steak is a better cooking outcome than simply achieve a nice pattern of burn marks.

For me personally, I have a set and I have used them and they do provide those nice looking burn marks. But, after experimenting on Aaron Franklins idea of getting an even crust across the steak instead of burn marks, I am looking seriously at putting my Grill Grates on the shelf.

YMMV. Lots of opinions here I'm sure. All valid.

Joshw · 05-17-2019, 03:55 PM

I agree with Aaron Franklin. However, if you turn the grill grates upside down, they will give you a great crust, all over the meat. If you have a charcoal grill they certainly aren't necessary, but I like them in combo with my YS640. Makes a weeknight steak cook effortless.

and if you want grill marks, it will do that too.

keodark · 05-17-2019, 04:06 PM

Josh, do you think the flat side of the GG would work better than using the aforementioned griddle, if an all-over browning is the goal?

Joshw · 05-17-2019, 04:12 PM

Quote:

Originally Posted by keodark

Josh, do you think the flat side of the GG would work better than using the aforementioned griddle, if an all-over browning is the goal?

I'm not getting into better or worse. I think both can crank out some great food. But when you only have to fire up 1 cooker instead of 2, and you still get great results, that is a win in my book. However you could accomplish the same thing with a cast iron pan on the Mak. Just a matter of what you want. I don't think they are necessary, but they are a great tool to have.

Bucknekked · 05-17-2019, 04:18 PM

Quote:

Originally Posted by Joshw

I agree with Aaron Franklin. However, if you turn the grill grates upside down, they will give you a great crust, all over the meat. If you have a charcoal grill they certainly aren't necessary, but I like them in combo with my YS640. Makes a weeknight steak cook effortless.

and if you want grill marks, it will do that too.

Josh
So you have a YS640 ? I am the proud new owner of a YS640 as of the first of the month. Cooked lots of great stuff on it and I'm still in the honeymoon period: everythings great. Yoder makes a great product.

I tend to grill my steaks on my BGE, and that's where the Grill Grates are. I know about flipping them over, but, I've just never done it.

m-fine · 05-17-2019, 04:41 PM

I would vote very strongly against grill grates. For the things they do well, there are cheaper better options. And yes Franklin, Meathead, the slow-n-sear guy and everyone else who is anti-grill marks are all 100% correct. Grill marks are for photography, not for food that is to be eaten.

SonnyE · 05-17-2019, 04:54 PM

Yes, you need Grill Grates.

If you have them, you don't have to use them.
If you don't have them, you can't use them.

After that, you can decide for yourself.

I'd suggest you get one. Then if you decide you like it, get more.
If you decide you do not like them, you aren't out much.

Radrob · 05-17-2019, 04:54 PM

I love mine and those pretty grill marks also have tons on flavor from the crust it makes. I use them on a gasser and love the smokey flavor it gives cooking on both sides but make sure they are screaming hot and leave enough room to flip to a section that's hot.

Porcine Perfection · 05-17-2019, 04:54 PM

I love mine and actually like the char taste that grill marks make. You get just a hint of bitterness before that wonderful succulent explosion of a ribeye.

Joshw · 05-17-2019, 04:54 PM

Quote:

Originally Posted by Bucknekked

Josh
So you have a YS640 ? I am the proud new owner of a YS640 as of the first of the month. Cooked lots of great stuff on it and I'm still in the honeymoon period: everythings great. Yoder makes a great product.

I tend to grill my steaks on my BGE, and that's where the Grill Grates are. I know about flipping them over, but, I've just never done it.

Yes, getting close to 2 years, and I am still in the honeymoon stage as well. You have a lot of great meals ahead of you.

RemoGaggi · 05-17-2019, 05:53 PM

My wife bought me some GG a few years ago. I really wanted to like them. I've tried them on my Weber gasser, an assortment of pellet grills, including my Mak1, and more recently a Weber Q320. As much as I really want to like them, I don't really care to cook with them.

BillN · 05-17-2019, 05:57 PM

I am thinking grill grates would be good for veggies and turned upside down for pizza,
yes or no?

05-17-2019, 03:20 PM	#1
keodark Knows what a fatty is. Join Date: 12-11-15 Location: San Jose, CA	Do I need GrillGrates? Ok I'm working on perfecting my outdoor cooking setup. Currently, I have: MAK 2-star Medium-sized Weber gas grill (natural gas) (soon) Small portable charcoal grill I have a 1/4" steel griddle on the way, which will fit on either the pellet or the gasser, with room for airflow. I plan to cook a lot of low&slow on the MAK, plus smash burgers and fajitas on the griddle, reverse-sear thick steaks, cook chicken breasts or sausages for a crowd on the MAK or gasser, and also have the flexibility to griddle, grill, or smoke other meats, fish, veggies, and so on. My plan is to use the MAK for the low part of reverse searing, and the portable charcoal for searing. My question: Would I see benefit from a set of GrillGrates (sized to swap between both the MAK and the gasser), or are my bases covered? An aside: I was considering cutting a set of GrillGrates to sit down in the MAK with airflow cutouts on the front and back, replacing the wire grates. Has anyone tried that?

05-17-2019, 03:49 PM	#3
KevinJ somebody shut me the fark up. Join Date: 07-09-15 Location: Pensacola, FL	I never thought they would be all that but they had a sale recently selling blemished grates so I said what the heck and I think they're fantastic on the MAK and the Kettle. I don't have a gasser anymore, gave it to my SIL if I had one I'd use them on that too. I do reverse sears on the MAK and Kettle I don't really see why you need to use 2 grills to get the job done, unless your just in a hurry. Reverse sear TT on the MAK, pulled the front FZ cover and left the back one on, smoked at 245 on the top grate over the covered FZ until IT hit 125, pull it and let it rest 10min while the grates get up to searing temp then on the bottom grate over the FZ to finish the cook. This was w/o GGs GrillGrates Chops Blackened Mahi Burgers Steaks __________________ MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸
	1 members found this post helpful.

05-17-2019, 03:50 PM	#4
Bucknekked Full Fledged Farker Join Date: 07-04-18 Location: Gilbert, Arizona Name/Nickname : Terry	Interesting question. Aaron Franklin in his "Steak" book refers to the fascination with the grill marks provided by products like Grill Grates as "an indication of a problem, not a sign of success." Aaron goes on to describe why trying to achieve a malliard reaction across the entire surface of a steak is a better cooking outcome than simply achieve a nice pattern of burn marks. For me personally, I have a set and I have used them and they do provide those nice looking burn marks. But, after experimenting on Aaron Franklins idea of getting an even crust across the steak instead of burn marks, I am looking seriously at putting my Grill Grates on the shelf. YMMV. Lots of opinions here I'm sure. All valid. __________________ Yoder YS640 Smoker on an [COLOR=DarkOrange]Orange[/COLOR] Competition Cart \| Large BGE \| Thermopro TP20 Dual Probe [COLOR=darkorange](Orange) [/COLOR] \| Thermapen MK4 (in[COLOR=darkorange] ORANGE[/COLOR], what else?) \|

05-17-2019, 04:41 PM	#9
m-fine is Blowin Smoke! Join Date: 04-25-16 Location: Rochester/Finger Lakes NY	I would vote very strongly against grill grates. For the things they do well, there are cheaper better options. And yes Franklin, Meathead, the slow-n-sear guy and everyone else who is anti-grill marks are all 100% correct. Grill marks are for photography, not for food that is to be eaten. __________________ [Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24]

05-17-2019, 04:54 PM	#10
SonnyE is one Smokin' Farker Join Date: 04-06-19 Location: Saugus, California Name/Nickname : Sonny	Yes, you need Grill Grates. If you have them, you don't have to use them. If you don't have them, you can't use them. After that, you can decide for yourself. I'd suggest you get one. Then if you decide you like it, get more. If you decide you do not like them, you aren't out much. __________________ SonnyE, Grillin, Chillin, Beer Swillin, Grandpa's Ribs a specialty. Farking good BBQ is a learned skill, low and slow. :becky:

05-17-2019, 03:32 PM	#2
Rockinar is One Chatty Farker Join Date: 07-19-13 Location: Houston, TX	I tossed my Grill Grates. I like how they were easy to clean and did not rust, but they did not let enough airflow and flame though. I prefer some good stainless grates. I wish Grill Grates just make some regular grates out of aluminum.

05-17-2019, 03:55 PM	#5
Joshw Babbling Farker Join Date: 09-25-17 Location: Oklahoma	I agree with Aaron Franklin. However, if you turn the grill grates upside down, they will give you a great crust, all over the meat. If you have a charcoal grill they certainly aren't necessary, but I like them in combo with my YS640. Makes a weeknight steak cook effortless. and if you want grill marks, it will do that too.

05-17-2019, 04:06 PM	#6
keodark Knows what a fatty is. Join Date: 12-11-15 Location: San Jose, CA	Josh, do you think the flat side of the GG would work better than using the aforementioned griddle, if an all-over browning is the goal?

05-17-2019, 04:54 PM	#11
Radrob Full Fledged Farker Join Date: 02-03-18 Location: Lafayette La Name/Nickname : Rob	I love mine and those pretty grill marks also have tons on flavor from the crust it makes. I use them on a gasser and love the smokey flavor it gives cooking on both sides but make sure they are screaming hot and leave enough room to flip to a section that's hot.

05-17-2019, 04:54 PM	#12
Porcine Perfection is Blowin Smoke! Join Date: 04-13-12 Location: On Lake Michigan Name/Nickname : ...	I love mine and actually like the char taste that grill marks make. You get just a hint of bitterness before that wonderful succulent explosion of a ribeye. __________________ Humphrey Battle Box \| WSM \| Grilla Chimp \| Weber Q1200

05-17-2019, 05:53 PM	#14
RemoGaggi Full Fledged Farker Join Date: 03-28-13 Location: NorCal Name/Nickname : RemoGaggi	My wife bought me some GG a few years ago. I really wanted to like them. I've tried them on my Weber gasser, an assortment of pellet grills, including my Mak1, and more recently a Weber Q320. As much as I really want to like them, I don't really care to cook with them. __________________ Mak 1, PKGO, Akorn Jr., Gabbys 22"w/ Weber SS Performer, Blackstone 22" & Pizza Oven.

05-17-2019, 05:57 PM	#15
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	I am thinking grill grates would be good for veggies and turned upside down for pizza, yes or no? __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates