First of all, that turner utensil is kind of genius!
One thing that came to mind as I was looking at that Traeger is that it seems like there would be reduced airflow because those grates look like they cover the entire surface. It seems like he had no problem cooking, however.
With the grillgrates covering the entire surface the airflow will be restricted to the bottom of the grates causing the grates to heat up quicker and more efficiently which allows higher searing temps. As far for smoking low n slow I use the stock grates to allow the smoke and heat to circulate conventionally.
Just received my grillgrates. I was going to start up the timberline tonight, but didn’t know if I need to season these at all with high heat or not before the first use? Doesn’t say anything in the instructions about an first time burn off. Thoughts?
First I tried to sear a steak without the grates and it was hard to tell if it was seared at all. Then I bought the grill grates and tried them yesterday. And I got great sear marks on the stakes! Highly recommended for all Traeger users!
Ironwood 885, Century 22, BGEx2, GMG Davey Crockett
I love my Grill Grates Sear Station. The combinaiton of the Grill Grates, Traeger, & MEATER probe has allowed me to master the Reverse Sear on really thick cuts of meat like this Prime Tri-Tip from Costco. It sat in a smoke bath at 210 degrees till internal hit 120. Then I removed and turned my Ironwood up to 500 for searing. The MEATER allowed me to monitor temp while I seared by turning every 3 minutes or so to get results like this.
So I used the grill grades on some streaks and they turned out great, however they did seem to slide around a little bit when flipping steaks. Has anyone wired them down or secured them to there existing grates some how?