Traegernator
Member
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:
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:
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):
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?
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:
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:
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):
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?
Last edited:
, I just need to get better at how you do it.
