Reddit mentions: The best grill grids & grates

I am so happy to hear that. Everyone here says weber kettle - but ive never liked them. Kamado's are the best grills ever for many reasons.

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Use lump charcoal, good lump charcoal - I use FOGO charcoal - https://www.fogocharcoal.com/ - their super premium lump is hard to beat. Order strait from them for the best bags. Try all the flavors for all the fun.

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Then get this - https://www.jjgeorgestore.com/grill-torch-charcoal-starter/?sku=&gclid=CjwKCAiA7vTiBRAqEiwA4NTO6xmtcfSLDJh5RuITUojT6cVTPWTUdRnA9B1_A4b9ilsWjFe9EMvQphoCj-cQAvD_BwE - it makes lighting coal very ez and less messy - just dump coal in the akorn and hit it with the torch for a few minutes.. makes it nice because you can pick a hot spot or light a few places

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The Akorn comes with a cast iron grate - it works great - Mine eventually rusted and I sorta hate caring for cast iron so I got this : https://www.amazon.com/Stainless-Inches-Cooking-Kamado-Ceramic/dp/B075T3BL29/ref=asc_df_B075T3BL29/?tag=hyprod-20&linkCode=df0&hvadid=198068685752&hvpos=1o1&hvnetw=g&hvrand=7223545769938629997&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9013192&hvtargid=pla-376044660900&psc=1 - it works amazing and will never rust

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I have this too - it helps get charcoal closer to grates if you're cooking hot and fast - I do not always use it - it works with the linked grate and the standard one : https://www.chargriller.com/collections/accessories/products/adjustable-fire-grate

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Get this : https://www.chargriller.com/collections/accessories/products/smokin-stone - it makes it much more versatile

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Get this : https://www.thermoworks.com/Smoke - or something similar - it makes temp monitoring for smoking a breeze and you can use the food probes for quick enough temp measurements on steak and chicken.

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Get some good fire gloves. Get a grill brush.

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If you use it in the rain take it apart and let it air out, especially the bottom - it can collect water

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Use good wood. I get wood from grillewood.com

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BUY GOOD MEAT - I purchase meat online from Simpson Farms, Snake River Farms, Joyce Farms, Porter Road Butcher, Crowd Cow, Chesire Farms and many others. Whole foods for local.

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Please ask any questions. Having an Akorn has no joke changed my life - my wife loves me cooking on it and I have found a lot of time for myself doing so.. really a fan.

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Good luck man !!!

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If budget allows get one of those fancy grill tables too !! The akorn sits in it and it has storage.

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Okay here we go:

I happened to make a similar post to this one very recently here, so this is still sort of fresh in my mind.

If you want to make it as easy as possible, get a decent pellet-feed smoker. They will automatically keep your temperature, easy to adjust, and it's truly "set and forget". Heck, I've had ribs on at 180degrees for over 10hours by accident, and never had to worry about them burning or drying out, they were only even more tender than the 8hour smoke I usually do.

Pellets themselves are cheap and you can always see exactly how much you have on hand and in your hopper. None of this guessing on propane (unless you have a gauge) and if you run out with pellets, it's entirely your fault and was entirely preventable. Charcoal is fine, but it's also messy and requires some good experience to keep temps right. Electric would require a chip tray, and now you're adding soaked chips to water in a tray (or some add directly to the heat source) and this starts to get into more "work" than fun for some. I had an electric smoker years ago, I wish I never wasted my time. In my opinion which will surely get me crucified here, an electric smoker is an oven with a chip tray.. not worth it, not the same result. You can mess around with a charcoal smoker, and the purists/old timers here will tell you they are fine, but these guys have years of experience dialing up temps and constant monitoring of their smoker. I'm at the gym, out at the movies, out and about while my foods smoke.. I like that idea better than watching a smoker for hours. Though there is some wisdom in always needing to be out with the smoker.. for married guys, especially ones with kids, they have to be outside watching the grill.. which means less "honey do" lists.. hah! Well played gentleman.

Keep in mind you can buy a smoker which doubles as a traditional grill, and I recommend you do. I use my Rec Tec to grill everything on, from steaks to burgers to chops.. don't matter, it's going on. the key there though is, to buy grill grates. Heavier duty metal grates, purpose-built to conduct and hold a lot of heat. I have these, and they work perfectly: (bonus with using a smoker that can grill - no flare ups like you might get with a traditional propane grill or when juices drip on to charcoal. I keep my meats off center from the box)
https://www.amazon.com/GrillGrates-Replacement-Superior-Anodized-Flare-Ups/dp/B003OIV7I4/ref=sr_1_5?s=lawn-garden&ie=UTF8&qid=1487183449&sr=1-5&keywords=grill+grates

As s smoker/grill combo, Camp Chef http://www.sportsmanswarehouse.com/sportsmans/Camp-Chef-SmokePro-STX-Pellet-Grill/productDetail/Pellet-Grills/prod99999049791/cat130905 or Green Mountain http://www.sportsmanswarehouse.com/sportsmans/Green-Mountain-Grills-Daniel-Boone-Pellet-Grill-Wifi-Edition/productDetail/Pellet-Grills/prod99999041039/cat130905 is where I'd go with your budget.

In fact, get the Camp Chef, throw a few bucks into the grill grates, pellets, buy some rubs, sauces, etc.. and you're set for a great price and under your total budget.

I'd suggest Apple and probably Hickory or Mesquite for your first two bags of pellets. Do a small pork loin on applewood for your first smoke. They are cheap to learn on, but great results. I bet you a nickle you can't screw this up! http://www.traegergrills.com/recipes/pork/smoked-pork-tenderloins

Oddly enough, Traeger's website has a lot of good recipes and they are not tied down to a particular smoker (all pellet smokers work the same).. so go there for recipes as a starting point. There are other sites for sure, but that's a great start.

Fire away with any questions or concerns you may have

/u/geetarobob already linked to an example of what a chimney is, but here's what's great about them. Generally, these are used to start charcoal for a traditional charcoal grill. It efficiently keeps all the coals together so that they ash over more quickly and get you grilling with less prep time.

However, another thing that happens in these is that it concentrates all the heat into a single area. Just above the opening of the chimney can get quite hot, several hundred degrees hotter than just open charcoal. It's also the perfect size for searing a cut of meat.

So what you can do is get a very small grill grate like this one or for a bit more you can get something like this. Place it over the chimney as it's heating up and it will get super hot. Wait for the charcoal to ash over as open flame can singe the meat and impart a bitter taste. Once everything is ready, place your sous vide meat onto the grate and give it 15-30 seconds per side. You will be left with a cartoonishly perfect sear.

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!

The build-up looks like carbon to me. It can be scraped off without much trouble.

I just did a rehab on my Weber Kettle after 10 years of continuous service (and 10 years of sitting outside uncovered in Michigan winters). You can easily spend as much on replacement bits as the cost of a new Kettle, but I like to keep my gear in good working order.

Here are some bits you can buy if they need to be replaced:

Lid handle: https://www.amazon.com/gp/product/B000WEOOWO/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Charcoal grate (the bottom one): https://www.amazon.com/gp/product/B000WEKNMY/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Ash Catcher: https://www.amazon.com/gp/product/B000WEOQ1I/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Ash Clean-Out Fins: https://www.amazon.com/gp/product/B005LVAZ3A/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Body Handle (with tool notches): https://www.amazon.com/gp/product/B00FDOOQD0/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Hinged Cooking Grate w/ BBQ System Doodley: https://www.amazon.com/gp/product/B0044EQM9Q/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Here are a couple other components that I swear by (and will save you time and money):

Charcoal Chimney: https://www.amazon.com/gp/product/B000WEOQV8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Charcoal Basket: https://www.amazon.com/gp/product/B000WEMGM4/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Good luck!

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 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

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!

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.

I’d just use the grate you already have. That’s the one I figured you had. My grate is just a standard one, and not a cast iron one, that I’ll link below.

What I personally do most of the time is I use the small chimney to get the coals started then I pour them into my upside down full size chimney. The small Weber chimney is just about the perfect amount to fill the bottom of the full size chimney. That way the coals are right up next to the grate without having to waste so much charcoal filling the large chimney if you just have a couple things to sear. Also the upside down full size chimney allows for a more stable base and more surface area for the coals to spread out if you have larger things to sear.

And to preheat the grate, you can have the grate on top of the preheating chimney to really get it super hot.


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

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.

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

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.

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.

Buy something like this. https://www.amazon.com/dp/B000WEIKL0/ref=cm_sw_r_awd_ka6Dub1KR3CV4 I don't have that specific one, but they're great for BIAB.

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.

I found some replacement grates on Amazon that will fit this model, so I've got it ready in my wish list if the vinegar doesn't clean it off.
http://www.amazon.com/dp/B00Z073T8I/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=2QY7EJLGTZZ7K&coliid=I3MFNUBF2JNA1N

These?

Do they get hot enough for a good sear?

Is it safe to cook on aluminum?

It's got 3 reviews on amazon with some good info https://www.amazon.com/BEACON-Ceramic-Grill-Black-Folding/dp/B01A03UHPE

Pay special attention to the guy rating it "not bad" with 4 stars although it has a crack and the company didn't offer any help after he contacted them. Also the one star rating... I wouldn't touch it with a ten foot pole.

Thanks! I ordered them on Amazon and ended up paying about $100 total for all the parts:
http://www.amazon.com/Cooking-Brinkmann-Charbroil-Charmglow-Grills/dp/B000HKK0R6?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s01
and the heat shields
http://www.amazon.com/4-pack-Porcelain-Brinkmann-Charmglow-Models/dp/B00IVOZYZS?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s02

We got these for our gas grill and love them.

I have the same and have done some upkeep every so often but the things a tank. I bought new cast iron grates that have been a good upgrade!

Think Crucial 2 Replacements Weber Cooking Grate Fits Weber Grills, Compatible Part # 7522, 15" x 11.3" x 0.5" https://www.amazon.com/dp/B01NBNBD9H/ref=cm_sw_r_cp_tai_vRYvDb1NVQRGM

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.

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.

an actual great product but expensive imo

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

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.

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.

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.

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.

this craycort one is supposed to be really good

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

Yours now



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

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

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.

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

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

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

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

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.