I did a halved, spatchcocked chicken on the Weber kettle the other day and it took a lot longer than I expected. I think the problem was the chicken I had was 50% larger than the recipe I was following. Never one to let a known source of the problem stand in the way of acquiring new equipment that might have solved the problem, I ordered a BBQ Vortex and a Hongso porcelain coated cast iron grate. I figured the intense heat from the Vortex would wreak havoc with the cooking grate so I wanted something with a removable center. Surprisingly the cast iron grate wasn't all that much more expensive than the regular Weber grate so I splurged on that.
I have the grate already but am still waiting on the Vortex. It should be here this week some time. Should I try to season the porcelain coated grate or does the porcelain make that pointless? How about cleaning? I'm guessing the stainless steel brush I use on the regular grate is probably not a good idea for the porcelain. Any general hints about the Vortex and/or cast iron grate would be appreciated.
I have the grate already but am still waiting on the Vortex. It should be here this week some time. Should I try to season the porcelain coated grate or does the porcelain make that pointless? How about cleaning? I'm guessing the stainless steel brush I use on the regular grate is probably not a good idea for the porcelain. Any general hints about the Vortex and/or cast iron grate would be appreciated.