Just read some reviews for these and wondering if anyone has real any world experience? Looks like an interesting product.

I use them and like them. They do give nice sear marks but more importantly they help reduce flareups as long as you keep them clean.

Most of the foodie grill guys I know really like them. Also that Slow 'N Sear device for the Weber seems to be very well liked by the grillers.

I have been using them for years. Things cook faster on them. They accumulate char in the valleys but the spatula that comes with it cleans out the valleys. I put mine one the deck and pressure wash them a few times a year

I use a set of Grill Grates on my pellet smoker when doing a reverse sear on a steak.

Smoke the steak at 225ish for an hour or so to ~125 internal, then pull the steak off and stash it in a foil-covered plate or shallow pan. Stick the Grill Grates panel inside the pellet smoker and quickly run it up to maximum temp (~500ish), then sear the steak on the Grill Grate for a couple minutes on each side.

You can accomplish the same thing with just the normal metal grates in the pellet smoker, but the Grill Grates panel seem to get a bit hotter for a better sear, and give it some more distinct grill marks.

(Considering that's the only thing I use them for, I wouldn't have bought them on my own, but I was given a set as a gift so I put them to use.)

Honest opinion from an avid smoker/griller:

If you want the classic crosshatch sear patern, grill grates cannot be beat. I'm not discounting the fact that people do eat with their eyes before the food even touches a fork. I also think they are great for chicken.

If you want the best tasting steak crust, it's impossible to beat a solid surface. The best sear is from soapstone but for most this can be achieved with cast iron.

HTH

Yes, but since I got perfect results the first time I used them I have never gotten that close again. They are great at keeping flare ups down. They are excellent for grilling small items and not loosing half of them to the charcoal. And once they are well seasoned wonderful on delicate items such as seafood. I have a ceramic cooker, Kamodo Joe JR, and the instructions do warn about getting the temperature too hot. GrillGrates can get 250-350 hotter than the air temperature in a ceramic grill, so in theory 800 in a cooker plus 350 is over the 1125 melting point.
My main issue now is heat management with a tradition high heat sear one stage cooking method for steaks. The grill marks become burn marks and even on an otherwise rare steak impart a harsh bitter flavor. I may fair better using a reverse sear method, or a slightly lower grill temperature and a slightly more cooked steak.
They live inside my grill.

quote:

Originally posted by heisrizn:
Honest opinion from an avid smoker/griller:

If you want the classic crosshatch sear patern, grill grates cannot be beat. I'm not discounting the fact that people do eat with their eyes before the food even touches a fork. I also think they are great for chicken.

If you want the best tasting steak crust, it's impossible to beat a solid surface. The best sear is from soapstone but for most this can be achieved with cast iron.

HTH

This. They make impressive looking sear marks, but flavor is in the perfect browning a la Maillard reaction.

Are there any other options that are like the Grill Grates for Weber grills that work a bit better?

I have been using the Char Broil Infrared grills for years. They make the best tasting seared/crusted steak I have had and prevent flare ups, especially on things like marinated chicken breasts. Only problem is the grill itself only lasts about 3-5 years before it rusts out. Since it's also half the price of the Weber I have been fine with that and just replace them when they die. I'm ready to buy my next one and reviews seem to indicate that they are now showing rust within 1 year.

I would prefer to buy Weber quality but I don't want to go back to a conventional gas grill as the infrared Char Broils really do cook better tasting food.

So I guess I'm looking for Char Broil style aftermarket infrared grill grates that will fit in a medium sized Weber grill.

quote:

Originally posted by heisrizn:
Honest opinion from an avid smoker/griller:

If you want the classic crosshatch sear patern, grill grates cannot be beat. I'm not discounting the fact that people do eat with their eyes before the food even touches a fork. I also think they are great for chicken.

If you want the best tasting steak crust, it's impossible to beat a solid surface. The best sear is from soapstone but for most this can be achieved with cast iron.

HTH

Grill Grates also makes a flat surface "griddle" that I use for steaks after the sous vide. I agree 100% that a steak seared on a flat surface is better than just pretty marks. I used to use cast iron but the grill grates are less maintenance.

You can also invert your GrillGrate to create a flat surface.

Doing some research on these myself.

Switched from Grill Grates stuff to Apple software years ago.

I've had grill grates for a few months now and love them. What I can't help but notice is that they are obviously a byproduct of some other industrial use. They seem to be similar to escalator treading. Any ideas as to what they were originally designed for?

quote:

Originally posted by straightshooter01:
Switched from Grill Grates stuff to Apple software years ago.

I see what you've done here!

quote:

Originally posted by Brett B:
Are there any other options that are like the Grill Grates for Weber grills that work a bit better?

I have been using the Char Broil Infrared grills for years. They make the best tasting seared/crusted steak I have had and prevent flare ups, especially on things like marinated chicken breasts. Only problem is the grill itself only lasts about 3-5 years before it rusts out. Since it's also half the price of the Weber I have been fine with that and just replace them when they die. I'm ready to buy my next one and reviews seem to indicate that they are now showing rust within 1 year.

I would prefer to buy Weber quality but I don't want to go back to a conventional gas grill as the infrared Char Broils really do cook better tasting food.

So I guess I'm looking for Char Broil style aftermarket infrared grill grates that will fit in a medium sized Weber grill.

I only cooked on a Charbroil infrared once, several years ago and cannot even remember jow it cooked.

The Weber S or E330 has a sear burner and dpes a pretty good job at searing. You use the left side of the grill with the sear burner, so you can still cook slower cooking items on the right half.

Opening this thread just cost me 60 bucks.

quote:

Originally posted by doublesharp:
Opening this thread just cost me 60 bucks.

Yeah... Another thread on the Sigforum that cost me $$$. I bought replacements for my Weber and dropped about $150 today. Can't wait to get them though.

A question for the guys using them on a Weber gas grill. From what I’ve been reading they really increase the cooking temps. I like to slow cook ribs and pork steaks sometimes. Guess I’d have to fire up the Weber kettle for that instead. Seems people can’t get temps down lower than 425 even using 1 burner on low.

Isn't this essentially how the Charbroil infrared grills work?