The new bling showed up


 
Very nice, that looks like a great option. Rod grates with protection for the burners, I don’t like the flat stainless ones I have seen. Look more like a griddle.
 
Bruno said:
Very nice, that looks like a great option. Rod grates with protection for the burners, I don’t like the flat stainless ones I have seen. Look more like a griddle.
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Yeah I didn’t like those either. I’ll need to cook some burgers or something this weekend.
 

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I will be waiting to see if you like them Case. I just received a set this week too for $46 🇨🇦 I won’t be able to try them as my Q220 is in the trailer at the beach. They are non magnetic 304 SS so should last. I know Bruce and Larry like the Stanbroil flat ones but they would have been $120 🇨🇦 So just too much for my budget.
 
Richard in NS said:
I will be waiting to see if you like them Case. I just received a set this week too for $46 🇨🇦 I won’t be able to try them as my Q220 is in the trailer at the beach. They are non magnetic 304 SS so should last. I know Bruce and Larry like the Stanbroil flat ones but they would have been $120 🇨🇦 So just too much for my budget.
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It will be interesting to see how the heat goes. Especially on the low setting.
 
We will be interested in seeing them cook! I was impressed with the results Larry posted with his flat grates. So I am still on the fence.
 
As we've discussed before. The Q cooks using an entirely different method of heat dispersion. Which is the reason why Weber uses those VERY heavy cast iron grates. As it's the grate itself that performs 2 services. One it has to hold and distribute heat (not just keep food out of the fire), besides needing to protect the burners. These grates will only protect the burners and hold the food up. But they will not hold large the large quantities of heat and distribute the heat like the heavier flatter ones I bought or for sure the CI ones. So they will cause the Q to not perform some of the functions it does so well many here attribute to the grill itself when it's actually due to the design of the original grate that is what endears the Q to so many
 
No pictures but I cooked up some salmon burgers tonight. With these grates there’s definitely more heat even on low now. Was hovering around 400°f. After the cook I left it on low for a bit and it creeped up to 450° (about 10 minutes of run time). Will be good for hot n fast stuff but will need to use the original grates for delicate cooks.
 
450 on low is too high. I would think that on high you would be reaching critical temps.
 
Bruce said:
450 on low is too high. I would think that on high you would be reaching critical temps.
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Even with the stock grates on high it pegs the therm after 10 minutes .with the stock grates on low it stays around 300. That’s assuming the lid therm is still accurate. It’s been a while since I checked it. However last time I used another therm at grate level it was prettt close.
Also since switching to the hose regulator the temps have been higher anyways. But not that much higher.
 
Oh, if you switched to a hose regulator, you may have gotten one that is too high for gas grills. I did that with mine and it increased grill temps similar to what you describe. I let it go because I found it handy to get a quick heat up and have the ability to sear really well. I could always run it on low for regular grilling. But, I left it on overnight and it obviously drained my LP tank, but actually melted down into the plastic frame of the grill. I am not telling you what to do, but just be careful with it running hot like it is.
 
Bruce said:
450 on low is too high. I would think that on high you would be reaching critical temps.
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It's because those rod grates are not doing their job of absorption and distribution. Heat from the flame is passing right though and to the thermometer. Without the "mass" of the heavier stock grates or the thicker "slab" style SS ones the grill will never function as it was designed to. Yeah it'll "cook" but it'll never be "right"
 
Bruce said:
Oh, if you switched to a hose regulator, you may have gotten one that is too high for gas grills. I did that with mine and it increased grill temps similar to what you describe. I let it go because I found it handy to get a quick heat up and have the ability to sear really well. I could always run it on low for regular grilling. But, I left it on overnight and it obviously drained my LP tank, but actually melted down into the plastic frame of the grill. I am not telling you what to do, but just be careful with it running hot like it is.
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Low pressure regulator. So it’s not a high pressure one. It’s matched for the burner.
 
LMichaels said:
It's because those rod grates are not doing their job of absorption and distribution. Heat from the flame is passing right though and to the thermometer. Without the "mass" of the heavier stock grates or the thicker "slab" style SS ones the grill will never function as it was designed to. Yeah it'll "cook" but it'll never be "right"
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Yes I completely understand the reason why it’s hotter. And expected it to be. Just not as high as it’s going. Shorter cook or lid open won’t be an issue. Most things we cook aren’t low and slow. And as mentioned when I do I’ll use the original grates.
 
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