Check this out (searing related)

Would you find this type of improved searing grate useful?

  • Heck yeah!

  • Not so much.


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Traegernator

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Hi fellow Traeger-fans! I'm new to this forum and wanted to share something I've been working on as a personal pet-project with this community:

I like a good seared rib eye steak and never could quite obtain what I wanted with real grill marks and deep maillard reaction on on my Traeger Pro (Gen 1) and then later on my upgraded Ironwood 650. I've tried the reverse sear method with the stock porcelain grilling grates and the result is tasty, but more like a broiled steak with smokiness. I wanted more, so I set about finding a new way. The result, is a new type of grilling grate that harnesses very high heat without blocking air flow.

Here is the result of the new and improved grilling grate on a stock Traeger Ironwood 650 with aluminum drip pan liner and NO grill press, finished in 15 minutes flat:

IMG_1524.jpeg


and here is the same thing with the stock Traeger porcelain grates on a stock Traeger Ironwood 650 with aluminum drip pan liner and NO grill press:

IMG_0579.jpeg


and here is the result of a supercharged version of the new and improved grilling grate on a stock Traeger Ironwood 650 with aluminum drip pan liner and NO grill press (note, it harnesses immense heat -- perhaps too much in this particular example):

IMG_0572.jpeg


The above rib eye was grilled to 135˚F center in 12-minutes flat.

There is ZERO cast-iron in these improved grates, so no rusting, no special handling, and no seasoning required whatsoever. Am I onto something here or is this a waste of time? What say ye?
 
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RustyJake

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Looks like you finally discovered Grillgrates. They definitely help any grill they are on, including gas grills
 
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Slimpicker

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The real Grillgrates... yes
Aluminum is King
 
OP
OP
T

Traegernator

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Looks like you finally discovered Grillgrates. They definitely help any grill they are on, including gas grills
Hi RustyJake: not GrillGrates the brand, and zero aluminum use here either.

The trouble with the brand GrillGrates (in my amateur opinion) is that they are not the easiest things to keep clean and they block a lot more airflow than the classic rod-type grates.
 

Slimpicker

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I know you weren't using aluminum, that's my point.
 

GrillMeister

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Great sear, but I have given up on searing on a Traeger as you go through pellets like crazy and it takes time to get to temp and then unless your Traeger is absolutely clean, it WILL catch fire and burn off some of the grease. I use the Traeger to reverse sear. Meat get a smoke bath for about 50 minutes and then I fire up the old gasser and in 10 minutes, it's at 800 degrees. 60 seconds a side and meat is ready.

Seared Wagyu London Broil.jpg
 

Slimpicker

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Great sear, but I have given up on searing on a Traeger as you go through pellets like crazy and it takes time to get to temp and then unless your Traeger is absolutely clean, it WILL catch fire and burn off some of the grease. I use the Traeger to reverse sear. Meat get a smoke bath for about 50 minutes and then I fire up the old gasser and in 10 minutes, it's at 800 degrees. 60 seconds a side and meat is ready.

View attachment 7121


BOOM!!!! (y) (y) (y) (y) U R DA MAN GM
 

Murphy's Law

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You guys cook steak on a Traeger?

Since I bought a Weber Kettle this summer that is all I've used. Heat coals and put them on one side of the grill only to cook indirect heat, move over coals for a good sear, sit back and enjoy!

Even before this, I would reverse sear the steak starting in the Traeger and sear using the gasser in a cast iron skillet with a little tallow add.

Many ways to skin that cow!
 

Slimpicker

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Slimpicker

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Timmy

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Steaks? Who can afford steak? I gotta save up just to by briskets!
 

Timmy

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