Cast Iron Grate ?'s


 
why have cast iron grates on a smoker?
a grill gets hot enough to utilize the cast iron...
a smoker at 225º to 300º will not benefit from cast iron grates.

In my opinion, use the money you'd spend on the grates for your smoker and buy some outstanding steaks for your grill.
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[QUOTE} In my opinion, use the money you'd spend on the grates for your smoker and buy some outstanding steaks for your grill.
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Jim,

I use my WSM as a grill. I put the charcoal grate and ring on the bottom cooking grate and can get a pretty good sear on a steak. With cast iron I can get an even better sear. That's why I asked my questions.

Scotty W.
 
Actually the CI grate will help with temp swings. It will act like a heat sink just like using s clay pot holder in a WSM. It helps with temp swings when I put my CI grate in my UDS.
 
Although I agree with John Sloak - IMHO CI grates on the WSM is money I'd spend elsewhere (I have CI grates on my Performer). If I was concerned about heat swings/temps I'd mess with the water pan or water pan mods for that purpose.

On the WSM, if I was going to upgrade the grates I would go with Stainless Steel ones from Weber. For easier clean up and longer lasting reasons.

On the WSM I am often cooking with more than one rack. The added complexity and the weight of CI inserts in this case, etc to me would be a PIA. Also the added weight CI brings is not welcome in the WSM IMHO.

BTW - I love CI, and have a nice collection of vintage cookware that I use quite often. Just in this case I don't see it as an asset.
 
Yes, some folks like heavy or cast iron grates in smokers for their ability to hold heat better, but that property is minimal compared to what you'll get with water in the pan or even a clay saucer....not to mention the added weight.

Cast iron grates are over-rated anyway unless you just want pretty grill marks (or pictures). I prefer my steaks to be seared all over from the radiant heat the coals produce, not just stripes of sear (or char). Just sayin'. I don't miss anything from cooking on iron grates and I certainly don't miss cleaning, oiling, and re-seasoning them. To me, cast iron is best utilized in pots and pans, but yes, everyone has one and that's just mine. Merry Christmas!
 
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