Best grill grids & grates according to redditors

If you're into sous vide, the chimneys are an AMAZING tool for searing. I light a full chimney of charcoal and let it turn white hot. Instead of spreading it out in a grill, I keep it in the chimney. On top is a very small grill grate that is slightly larger than the diameter of the chimney. I sear my steaks directly over what is essentially a fighter jet's after burner. I do about 8 seconds, turn 30 degrees (for the perfect diamond grill marks), and do another 8 seconds. Flip and do the same thing. You can knock out about a dozen steaks in less than 5 minutes. The crust is so perfectly crisp and dry, and since you only did about 15 seconds per side, there is ZERO overcooking.

Could have been using grill grates. I have some of these and they leave quite thick and prominent marks if I press the food down a bit when I first lay it down.

Onlyfire Stainless Steel High Heat Charcoal Fire Grate for Kamado Joe JR, 7 1/2-Inch https://www.amazon.com/dp/B01N5G2S14/ref=cm_sw_r_cp_apa_i_t8yyCbH81H2MC

Just a cheap charcoal chimney. One of the smaller diameter units found just about anywhere.

Fill it to about 2 inches from the top, light it and let it burn down to a touch less than 2/3rds full. I know I'm ready when the highest reading I can find shooting from many different points with an infra red gun hits 980F+

This method doesn't screw around. It's hotter than anything else I've tried and gives a grilled steak flavor that I miss otherwise.

Amazon sells the grill grate.

onlyfire Stainless Steel High Heat Charcoal Fire Grate for Kamado Joe JR, 7 1/2-Inch https://www.amazon.com/dp/B01N5G2S14/ref=cm_sw_r_cp_apa_i_ssn4AbZYHRYGY

No problem. I bought one of these for my kettle grill. I highly recommend. If you don’t want to go that route you can use a cast iron pan. Heat up the pan to about 500. Take your room temperature steak and generously cover in salt and pepper. Sear all sides for about 2-4mins depending on how thick the steak you are cooking. Let it rest for at least 5 mins.

I personally would recommend these cooking grates. Solid stainless steel for good heat retention without the rusting. Will last forever. Weber makes a version like this but charge about $90 but these are just as good.

Well, Camp Chef, Green Mountain Grills, Louisiana Grills, Rec Tec and Traeger are the brands that spring to my mind right away.

I had a Traeger as my second smoker (first was an electric.. I was never impressed). After about 5 years the Traeger fell apart and I bought a Rec Tec.. (to be fair, this was about 8 years ago and Traeger was making some flimsy stuff) I love my Rec Tec, but it may not be for everyone because you have to pay for freight shipping vs. buying locally and getting it ASAP. That makes the price go from $999.00 to something like $1200.00..IIRC.

Pros of any pellet smoker: It just works. Every time (well, nearly 99.999% of the time there are no issues), no monitoring, no temp fluctuations, just set and forget. You see these folks around here talking about products to monitor the temp while away? I NEVER worry about that. I put ribs on at 10am at 225, and at 4pm it's still 225 irrespective of any weather changes.

Cons: Some say the smoke flavor isn't as strong. I don't know enough to agree, but I can understand that sentiment.

Pros: A lot of these pellet smokers can also be legit grills. I use my Rec Tec to grill steaks just fine. I use grill grates to make sure the heat is there, and I get sear marks too.

Cons: If you like to tinker or need time away from a honeydo list/house chores.. you lose that "I need to monitor my smoker" time. It's a set and forget. The wife will be aware! lol.

link for grates:https://www.amazon.com/13-75-GrillGrates-interlocking-Grate-Tool/dp/B002MAHRAM/ref=sr_1_6?rps=1&ie=UTF8&qid=1504292399&sr=8-6&keywords=grill+grates&refinements=p_85%3A2470955011

Camp Chef: has a secondary searing system. If you want to only smoke, there are some versions of this one around that are very affordable, probably the lowest price smokers that are highly recommended: http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/camp-chef-smokepro-dlx-pellet-smoker

Green Mountain Grills: Might be the best bang for the buck. If I had to buy a new smoker today, I don't see anything beating this one for the features and cost.
http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/green-mountain-grills-jim-bowie-pellet-smoker

Rec Tec: Again, I own one, it's built like a tank and the customer service is top shelf. I had to replace the ignitor rod once, and when I called a human answered right away. They sent me a free one. http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/rec-tec-grills

LA Grills:
http://www.louisiana-grills.com/lg700.html
I don't know much about them.

Of course, there's Traeger. If they are your choice, check Costco for the best deals locally. They usually throw in a few extra goodies and their price in store is unbeatable elsewhere.

As a point of note, Amazingribs.com (where I got a bunch of links from up above) has always been a great resource. When buying a pellet smoker, check to make sure you're getting the latest model (that may not be a concern with non-pellet smokers.. but pellet smokers seem to change technology every few years)

I just got one from Amazon.

https://www.amazon.com/dp/B01MSYK6XQ/ref=cm_sw_r_cp_apa_i_gutTCbHBNCVS7

Cast Iron Grate, Pre Seasoned, Non Stick Cooking Surface, Modular Fits 22.5" Grills https://www.amazon.com/dp/B004BRNUIC/ref=cm_sw_r_cp_api_i_Q.kTCbTJT0DRT

Yup, that's exactly it. Using one of these on top with some support brackets so it does not fall into the coals.

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https://www.amazon.com/Stainless-Charcoal-Kamado-Replacement-Accessories/dp/B07FYDWR6S/ref=sr_1_5?crid=2JPT0EHJFV7YH&keywords=grill+grate+7.5&qid=1556301807&s=gateway&sprefix=grill+grate+7%2Caps%2C132&sr=8-5

Found this one on Amazon a time ago for the US. I got mine at grillrost.com with an additional plate for the middle hole and a "crown" so you can heat up a wok for example.

https://www.amazon.com/Arteflame-Universal-Kettle-Replacement-Insert/dp/B06XSMBH9M

I have been looking for a few months on and off for one, there are these:

https://www.amazon.com/soldbbq-Stainless-Replacement-Charcoal-Compatible/dp/B07GSVSH3Q/ref=pd_ybh_a_29?_encoding=UTF8&psc=1&refRID=TZYZ59H846WQANBZXP71



https://www.amazon.com/Skyflame-Stainless-Universal-Kettle-Cooktop/dp/B078M12V91/ref=pd_ybh_a_25?_encoding=UTF8&psc=1&refRID=TZYZ59H846WQANBZXP71



There isn't enough reviews but I have been having trouble finding them elsewhere. Let me know if you buy one of these what you think, I am hesitant.

It’s a stainless steel insert that fits right in the kettle. Has a hole in the center.

Here’s the one I bought off Amazon.

Skyflame Stainless Steel Universal 22" Weber Style Kettle Grill Cooktop with Center Grill Grate https://www.amazon.com/dp/B078M12V91/ref=cm_sw_r_cp_api_i_o57iDbHJV8VB4

Not the same thing, but these can get pretty close. The first one anyway. The second one just looks interesting and is cast iron.

https://www.amazon.com/Onlyfire-Stainless-Charcoal-MiniMax-9-Inch/dp/B015Z778RU?ref_=fsclp_pl_dp_5

https://www.amazon.com/Weber-8834-Gourmet-System-Grate/dp/B0044ERTDY?ref_=fsclp_pl_dp_11

This doesn't help with cleaning, but if you do end up buying a new grate, make sure you get one with hinged openings on either side. This is a lifesaver for adding more charcoal or wood to your grill after you've put the food on.

Here's the $20 standard Weber replacement grate with hinges: https://www.amazon.com/Weber-7436-Replacement-Hinged-Cooking/dp/B000WEPHKW/

For $35, here's the fancy, heavy-duty version with the removable center ring (also hinged), which works with the Gourmet BBQ System:
https://www.amazon.com/Weber-8835-Gourmet-System-Cooking/dp/B0044EQM9Q

Yours now



Weber 7431 Cooking Grate https://www.amazon.com/dp/B000WEIKL0/ref=cm_sw_r_cp_api_i_ZldVCb4G76NZP

I have this one. It's not super cheap, but it's stainless and fits the grill perfectly. The cheaper methods mentioned would also work. I'd say I use the warming rack about a third of the times I use the grill. Works great for veggies, potatoes, corn, etc.

https://www.amazon.com/gp/product/B01IU7HJNU/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

https://www.amazon.com/dp/B000WU7PWO?ref=ppx_pop_mob_ap_share

These?

Do they get hot enough for a good sear?

Is it safe to cook on aluminum?

There are no new ideas anymore

Get something like this. http://smile.amazon.com/gp/aw/d/B000WEIKL0?cache=c19e4bece0ba08c43181c8dce6cfa33e&pi=AC_SX110_SY165_QL70&qid=1413517213&sr=8-7#productDescription_secondary_view_pageState_1413517263189 Put the bag on it. I used to use a pizza pan, but the grill grates are awesome for BIAB. Of course, my wife won't help in any way with brewing. :-/

It is a Weber grate.

https://www.amazon.com/dp/B0044EQM9Q/

I like that the sides flip up. I have never put anything in the center part.

Weber makes a grill for woks - https://www.amazon.com/Weber-8835-Gourmet-System-Cooking/dp/B0044EQM9Q/.

The bottom of the wok will rest closer to the coal grate using this grill.

Here's a simple folding grill.

Lodge and Camp Chef have tripods for Dutch ovens or grills that can hold skillets or food over your fire pit.

Here are links for a few, different, swivel, grills.

an actual great product but expensive imo

I've had that rack, and the other one from Weber which was reversible (for roasts). They both work okay - a little floppy. I just bought this for the next smoke:
https://www.amazon.com/dp/B01IU7HJNU/ref=sr_ph_1?ie=UTF8&qid=1488304507&sr=sr-1&keywords=grill+rack

I think that'll allow me to do 3 racks of ribs without using the Weber racks.

You can pick up a grate with a removable center (or, really, myriad kinds of grates) for less than the cost of the difference between the two.

For instance, here's one with a removable center. A little more poking around will find you all kinds of different options.

EDIT: Here's Meathead's grill grate buyer's guide.

sorry. I probably explained it wrong. All weber grills have two grates. One that you put your meat on the the 2nd smaller one on the bottom that you put the charcoal on.

When I normally smoke on my weber grill (some people say that these 3 words should not be in the same sentence, but I digress) The top grate holds the meat to one side and the charcoal is held off to the other side with these rails on the bottom smaller grate.

So, on the bottom grate you have a portion of the grate being used by the charcoal and the rest free space. In this picture you see aluminum foil covering the bottom grate not taken up by the charcoal basket. (this is what I do) I have read that you can place some meat on the aluminum foil on the lower grate and then have 3 pieces of meat smoking.

hi! yea i took Alton Brown's approach and modified it a bit, so that's a good place to start. i didnt like how he just dropped the whole electric hot plate into the bottom of the planter, there's no way to adjust the temperature knob without disassembling the whole structure, which is very counterproductive when youre trying to maintain a nice even temperature for smoking.

instead i unscrewed the heating element from the plastic body of this electric hot plate and re-wired it inside the planter; this way i can adjust the temperature from outside the planter without taking everything apart. the wood stakes you mentioned are therefore sitting on top of the plastic housing and supporting the planter, and are not in direct contact with the cooking element, thus not catching fire/smoking. i put the stakes/planks there to allow for some air to enter the system from the bottom of the planter.

i used a 10" diameter weber grate i had lying around from an old charcoal grill although you can find them on amazon too, and i can confirm it is made of steel. im not sure what you mean by a chrome surface, unless youre referring to stainless steel? the only real difference between the two is the heat retention properties of the material, but i had the lid on mine throughout the cooking process and kept an even temp the whole time so that wasn't really an issue for me.

smoking time is really variable for each smoker from what ive gathered. ive read people saying to smoke at 250F for 4 hours or some slight variation on those numbers, but really you just want to monitor the internal temp of the bird and wait for it to get to 165F.

I tossed my bird breast side down on the smoker at 10am and tried getting the smoking temp up to about 225-235F, but that took an hour (this was my first time, took a while to figure out how everything works out). after it reached temp i let it sit for a little while then took the top off to check on the bird (bad idea) and the temperature dropped by a lot, so i had to regain my temp, which took another half hour, putting me at 11:45am. i let it sit at that temperature for an hour, thinking that it had only cooked for 1 hour at smoking temp, and when i came to flip the bird at 12:45pm, the bird was done! in fact it was a little over-done, with breast temperature hovering around 170F. that puts the total time the chicken was in the smoker at about 3 hours at 225-235F.

i expected a longer cooking time since i was smoking at a lower temperature than what i had read online, but i guess the small size of my smoker put the bird closer to the heat source causing it to cook faster. again i think cooking time is really variable, so just monitor your meat to see when it reaches the appropriate internal temp. let me know if you have other questions/concerns, ill be happy to answer them. good luck smoking!

Mine is 10.5" in diameter (using two of these grates criss-crossed and bailing wire-tied). On the sides I used expanded metal (two sheets as found at Home Depot), bolted together with some legs on bottom. I made a handle out of the C-shaped bolts from hardware store. I used the Instructables UDS basket as guide.

Mine requires refilling through long smokes, but my smoker is not a true UDS (instead, it's two barrels forming a "T"), so I believe it goes through more fuel because of this. I was also limited by the door size I have though, so if you can make a bigger one, I suggest it.

Can't beat it for under $15.
LINK

https://www.amazon.com/gp/aw/d/B004BRNUIC?psc=1&ref=ppx_pop_mob_b_asin_title

Might i recommend these for anyone with a Webber, you will get similar results.

http://www.amazon.com/Seasoned-Cooking-Surface-Modular-Grills/dp/B004BRNUIC/ref=sr_1_2?ie=UTF8&qid=1348535871&sr=8-2&keywords=weber+cast+iron+grill+grate

Cast Iron Grate, Pre Seasoned, Non Stick Cooking Surface, Modular Fits 22.5" Grills https://www.amazon.com/dp/B004BRNUIC/ref=cm_sw_r_cp_apa_i_cBBkDbQES50AT

I use an automatic temperature controller on my WSM, but on my 22" Kettle I just use a Tip Top Temp because it's so much simpler to operate. It does take some experimentation and practice to dial in, though.

Some people really like the Slow N' Sear but they're just so damned expensive. I use a few masonry bricks to hold my coals on one side and keep things nice and indirect.

I've been sorely tempted to buy a hinge kit, but haven't pulled the trigger, yet.

I like the idea of the Weber "Gourmet Cooking System" (basically just a hinged grill grate with a removable hole in the middle) because you can put a wok right over the coals to get the kind of heat you can't get on an indoor stove.

http://www.amazon.com/Weber-8835-Gourmet-System-Cooking/dp/B0044EQM9Q

Here is a link to the weber gourmet system grate. It has hinges on both sides and a removable center to add other accessories like a griddle or wok. I think it only fits the 22 inch kettle though. I didn't see one for an 18 inch.

The racks for Barbecue grills are often nickel plated:

https://www.amazon.com/Slow-Sear-Elevated-Cooking-Nickel-Plated/dp/B07N97H2WK

> Slow 'N Sear Elevated Cooking Grate (Nickel-Plated Steel)


NIckel plating is food safe:

https://oureverydaylife.com/are-nickel-lined-pans-safe-12406612.html

>> Nickel is often used to line copper and stainless steel pots and pans. Nickel linings provide even heat distribution. Adding nickel to stainless steel prevents corrosion, makes a long-lasting product and provides an easy to clean surface. Lining copper with nickel prevents interactions between copper and high-acid foods which can break down copper, allowing the metal to be consumed and causing stomach upset or more severe reactions.


https://www.chowhound.com/post/nickel-plated-cast-iron-pans-318730

Fair enough. Still no interest in propane, though - at $50 or even for free. Table and bin are nice if you have a need or desire for them, particularly in your case since they were free. If I was going to spend $200 on upgrades I've been eyeing the modular cast iron grate and the "Slow 'N Sear" for awhile, but haven't been able to get myself to pull the trigger.

Sounds really good. Cooking around the egg when having others over is always the best! I’ve never made Smashburgers on the egg before but i bet they are great. Take pictures next time and make us hungry and jealous!

I’m still needing to get a plancha for the egg. I’ve been looking at getting a different style of plancha though. Haven’t committed yet though. Thinking about getting this: Amazon Link
It doesn’t have any reviews yet so I’m skeptical. Anyway, glad everything went well and everyone ate good! Cheers!

6.5" BBQ High Heat Stainless Steel Charcoal Fire Grate Fits for Medium Big Green Egg Fire Grate and Kamado Joe Grill Parts Charcoal Grate Replacement Accessories (6 1/2”) https://www.amazon.com/dp/B078KSK4LY/ref=cm_sw_r_cp_api_i_4H90Cb7P0HYKJ

Technically not the same as the kick ash basket but is very well built, works great, and saved a few bucks.

this craycort one is supposed to be really good

I just got this but haven't used it yet

I’d suggest getting a charcoal grate from a 14 kettle grill. It’s just the right size for a full size chimney without being as easily unbalanced as using the large grate from the normal grill.

Can’t tell for sure if you have the mini chimney or a full size one but if the full size one, I’ve also found that if you use the chimney upside down, putting the charcoal in the bottom instead of the top, it helps save a lot of charcoal if you’re just searing a couple of things. I also found that the Weber mini chimney uses just about the exact amount to fill the bottom of the full size chimney so I start the charcoal in the mini then pour it into the upside down regular chimney for more surface area.

Weber 7439 Replacement Charcoal Grate https://www.amazon.com/dp/B000WU7PWO

Not sure what kind of grill you have, but if you're cooking with a 22.5 inch kettle, I'd recommend the Stok cast iron grate.

My wife gave me a Stok Drum for father's day two years ago, and by far the best part was the cast iron grate. The grill itself is flimsy and prone to rust, but the grate and the attachment system are aces.

If you're going to smoke with this grate, I'd recommend either the snake or Minion methods. Also, I'd recommend getting two of the insert removal tools from Stok - found out the hard way that one alone is not designed to remove the entire grate, just the center portion. They're only about $10.00 from Target.

I'm in the same situation as you and I'm thinking about this grate
Stok Replacement Grate

I think you've got the grill grate. The ECB charcoal pan is 15", and should be ~13" inside the bowl. The Smokey Joe cooking grate ( Weber 7431) is 14.5", but the charcoal grate ( Weber 7439 ) is 10.5".

You could also buy the 10" Brinkmann charcoal grate, which might work better than the Weber 10.5". Consider drilling some holes in the bottom if you do this, as it also helps airflow.

edit: use a few pieces of brick to prop the grate up a bit, otherwise. So long as there is 1" of gap or less on the outside it should be fine for briquettes.

GrillGrates all day
GrillGrate Set of Two 13.75" (Interlocking) + Grate Tool https://www.amazon.com/dp/B002MAHRAM/ref=cm_sw_r_cp_api_i_uTDqDbZHXTX92

Yeah even if you're just doing burgers or kabobs the keyhole thing is so controllable, it's a great way to cook.

> Well medival and realism can go out the window on food some days. Were more focused on good calorie packed food because after running around in the heat and layers all day we need the energy.

There are adjustable fire pit grates, basically drive a rod into the ground and hang the grate off it, can be set to any height.

https://www.amazon.com/Titan-Campfire-Adjustable-Cooking-Griddle/dp/B01D9JSPFU

Don't know about the quality of the one in the link, mine came from Ebay years ago and I don't remember the seller but the idea is fantastic and very practical. Fire gets too hot, lift everything up 4 inches, fire getting low, drop it down 6 inches. Up high to smoke, medium height to toast bread, down close for steaks.

Oh and maybe my most important tip - welding gloves are the best oven mitts.