Grill Grates (for searing)?

TheGrumpyGriller

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Timberline 1300
Has anyone used either this or something similar? They are supposed to allow the grill to sear the food and seem quite intriguing as it would allow the smoker to be more like a "regular grill" when needed.


If you've used something else to accomplish the same thing, let us know that too :)!


Thanks!
 
Lots of people on here swear by them. I returned mine. Didn't think they worked very well and they were a pain to clean. Easier for me to just use my other grill to do the searing.
 
I swear by them, and find them easier to clean (because I don't care what they look like), as well as reducing much of the baked on grime on my stainless grate (which I do take time to really clean).

Below Pics,

Steaks were slow cooked to IT 130F, pulled, Grill to 450F, and reverse seared for 2 min per side.

Chicken was on the grates the whole time, 450F
Breasts 15min per side, thighs 10min per side to an IT of 165F
 

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Thanks for the feedback!
 
I use mine to reverse sear. I heat the Traeger to 225F and the rib eye to approx 110F, remove from smoker to rest while my gas BBQ is heating the grates to around 375. On they go for approx 2 mins turning each 90 degrees half way through. When they reach 130 they are are off to rest for a short time. I find the grates very easy to clean and another point is you can flip them over for a smooth surface to cook on. And in case you are wondering why I use the gas instead of the Traeger for the final sear it is because I found that by the time the Traeger got up to 500 I would have been finished and eating and a lot less pellets used.
 
I use mine to reverse sear. I heat the Traeger to 225F and the rib eye to approx 110F, remove from smoker to rest while my gas BBQ is heating the grates to around 375. On they go for approx 2 mins turning each 90 degrees half way through. When they reach 130 they are are off to rest for a short time. I find the grates very easy to clean and another point is you can flip them over for a smooth surface to cook on. And in case you are wondering why I use the gas instead of the Traeger for the final sear it is because I found that by the time the Traeger got up to 500 I would have been finished and eating and a lot less pellets used.
I agree, for reverse sear, if you have a gasser nearby, it's much more efficient and faster.
 
I think I am going to pull the trigger on these and then get one extra grate so that it's 20" wide. Doing that should leave me about 7" on either side to keep the airflow going. Anybody think that's too big - the "pack" has 3 grates that are 15" wide?

 
They’re also versatile by flipping them over and using the flat side, it’s almost like using a griddle.
 
I think I am going to pull the trigger on these and then get one extra grate so that it's 20" wide. Doing that should leave me about 7" on either side to keep the airflow going. Anybody think that's too big - the "pack" has 3 grates that are 15" wide?

I grabbed a 4th for my set for the times I want my entire 850 grate covered, when roasting chicken parts. On a 1300, you could use 5 panels and a 2" filler to cover the whole thing I'd guess.

No worries on air circulation even if the whole grate is covered.

For reverse sear they normally just use a couple of panels on the far left for a "Sear Station" hot spot.
 
I grabbed a 4th for my set for the times I want my entire 850 grate covered, when roasting chicken parts. On a 1300, you could use 5 panels and a 2" filler to cover the whole thing I'd guess.

No worries on air circulation even if the whole grate is covered.

For reverse sear they normally just use a couple of panels on the far left for a "Sear Station" hot spot.
Thanks - now if they can get their website fixed so I can order, that'd be great :)
 
Ordered and OTW - I got the set of 3 + 1 extra. Once I use, I'll report back with my experience.
 
I fire up to 500 degrees on the plancha side and gotten a great sear on rack of lamb and crispy skin on chicken thighs and duck breasts.
 
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