Weber Spirit Special Edition 4420201

[Bruce]

I suppose Weber could have changed materials over the years as prices changed of materials or the bean counters decided it was a prudent move to go with cheaper materials at one point or another. It could be 8 years ago that weber was using 304 stainless and has since gone with the less expensive 430 as a cost cutting move. It would not surprise me at all.

 

[Michael]

I suppose Weber could have changed materials over the years as prices changed of materials or the bean counters decided it was a prudent move to go with cheaper materials at one point or another. It could be 8 years ago that weber was using 304 stainless and has since gone with the less expensive 430 as a cost cutting move. It would not surprise me at all.

Thanks. I figured that could be the case. I just really like how the grates look with no center support bar, and I was trying to get all the pros and cons to switching. Looks like they would be much easier to clean as well. Just trying to compare apples to apples.

 

[Bruce]

If you want a better than Weber set of grates, consider RCPlanebuyer grates. They are 304 SS and 9MM. Can't get better.
But, they will set you back about $120 with shipping.

The grates here are a very close 2nd: https://www.bbqparts.com/genesis1000.html

Both of those do not have the middle cross bar. They don't need it since they are very thick and sturdy. If you are interested in the RCP grates, I will give you the contact info for the guy.

 

[Jon Tofte]

I was looking at grates, just to compare, and from this awesome comparison I have a question.

Stainless Steel Grate Throwdown Challenge Results

I am still hoping someday to make my first "This Old Grill" episode, but hurricane and family stuff make that unlikely for a while. So, I decided I should at least publish my findings here so that you all can review them and maybe ask some questions. I did a separate page on each set of grates...

tvwbb.com

It shows that the Weber grates are magnetic, possibly using 430, but when I check mine, there is no magnetic at all. I can get a magnetic to pull/attach to the outside of the grill, but there is no response on the grates. Did Weber change the grade of stainless? Just found it odd. My grates are only 8 years old or so.

That is very possible Weber improved them. If you have no magnetic attraction, then your grates are almost certainly 304. The set I have came from a Genesis Silver C and more like 15 years old. I bought it used, so it is possible they were not OEM Weber but I am pretty confident they were. I sold them with another grill.

 

[Michael]

If you want a better than Weber set of grates, consider RCPlanebuyer grates. They are 304 SS and 9MM. Can't get better.
But, they will set you back about $120 with shipping.

The grates here are a very close 2nd: https://www.bbqparts.com/genesis1000.html

Both of those do not have the middle cross bar. They don't need it since they are very thick and sturdy. If you are interested in the RCP grates, I will give you the contact info for the guy.

Thanks. Yeah, those are nice and I wish I could get those now, but that’s a big jump from Hearth and QuliMetal. Especially if you luck out on a used like new. About $90 more. But I know the quality would be better.
I figured if mine were already 430, the Hearth would be similar stainless but an upgrade in my eyes with smaller spacing, more bars, and no center, which is why I did the magnet test. QuliMetal is 304 and similar to Weber, so not much of an “upgrade” or difference from my current ones. But they would be new and I could break them in, and clean them after cooks to keep them decent.

 

[Jon Tofte]

...QuliMetal is 304 and similar to Weber, so not much of an “upgrade” or difference from my current ones. But they would be new and I could break them in, and clean them after cooks to keep them decent.

"Decent" - I suppose. Shiny and silver? Not going to happen.

As we have all said, it is all of course up to you, but if you already have 304 stainless grates, I personally would go with what you have. You can always set up a "piggy bank" and save towards a big upgrade in the future like BBQParts.com or rcplanebuyer.

 

[Michael]

All right. I will just keep what I have. I got an alert that the QuilMetal ones dropped to $27 used like new, so I started down the rabbit hole again.

I just see all these Weber cleaning videos where they have really dirty caked on grates but they get them basically new after cleaning.

 

[Michael]

Is it normal to see little holes or pits in the grates? No big deal?

 

[Jon Tofte]

Is it normal to see little holes or pits in the grates? No big deal?

That's pretty normal in my view. I believe it is from the acids in the food and the high heat working together. With normal seasoning, it shouldn't have any impact at all.

 

[Michael]

That's pretty normal in my view. I believe it is from the acids in the food and the high heat working together. With normal seasoning, it shouldn't have any impact at all.

Thanks. As long as it’s normal and nothing to worry about, I am good.
Just seemed a bit strange on the SS.

 

[Ed P]

Thanks. As long as it’s normal and nothing to worry about, I am good.
Just seemed a bit strange on the SS.

Remember that 304 stainless steel is mostly iron with Chromium (18%) and nickel (8%) added. The Chromium forms a protective layer on the surface that retards corrosion but it's not impenetrable. Yes, stainless steel corrodes under the right conditions.

 

[Michael]

Remember that 304 stainless steel is mostly iron with Chromium (18%) and nickel (2%) added. The Chromium forms a protective layer on the surface that retards corrosion but it's not impenetrable. Yes, stainless steel corrodes under the right conditions.

Does their come a time where it is unsafe to cook and eat off of?

 

[Bruce]

No, as long as the grates are structurally sound, they are fine to eat off of. Although, it is probably a good idea to transfer the food to a plate before eating "OFF" the grates.

Just remember "Stain Less" means it will stain less, not stain free. But a lot less than CI for sure. A good set of stainless solid rod grates should outlast most grills. I have a set of RCP grates and don't ever plan on having to buy another set for a Genesis grill unless I choose to own another one.

 

[Ed P]

Does their come a time where it is unsafe to cook and eat off of?

What Bruce said. Think of it as a self-sealing coat of armor...as soon as nick or scratch appears, the Chromium immediately tries to form a protective layer over it to prevent further corrosion.

 

[Michael]

I think if I had RCP grates, I would be sure my future grills matched them. Lol

They are on my wishlist though.
Thanks again for all the replies. I do appreciate it.

 

[Michael]

Scrubbidydoo

Took a while, and yes, I know they will get dirty again, but they don’t look too bad. They look really really clean in the picture. There are quite a bit of pitts, so I can’t get the grime from that, but not awful. I know....unnecessary, but it made me smile to feel how clean they are, for now.

Fired it up and the middle flavorizer bar, the one directly over the middle burner gets red hot. Guess that is normal on new ones. The others don’t but they are not directly over the upward facing flame.

 

[Jon Tofte]

There you go! You got almost new looking 304 stainless grates and even have pictures to remember them by.

 

[Michael]

So I am going to try some 1 1/2” boneless ribeyes this week and wanted any suggestions. First time on this grill so I would prefer to do them as close to right as possible. So many different ways to cook them it seems.
Looking at a Weber book that had the e-w burners it says sear on HHH 4 minutes then cook indrect, MOM to finish. Lid down while searing and cooking? Is that about right?

Is the sear 4 minutes per side or just one side? Lots of videos show HHH the entire time, but that’s on newer grills.

 

[Jon Tofte]

So I am going to try some 1 1/2” boneless ribeyes this week and wanted any suggestions. First time on this grill so I would prefer to do them as close to right as possible. So many different ways to cook them it seems.
Looking at a Weber book that had the e-w burners it says sear on HHH 4 minutes then cook indrect, MOM to finish. Lid down while searing and cooking? Is that about right?

Is the sear 4 minutes per side or just one side? Lots of videos show HHH the entire time, but that’s on newer grills.

Michael,
That method sounds reasonable enough and should work fine. The big thing in grilling, as well as low and slow bbq, is the internal meat temperature. Looks can be deceiving. Meathead - who has posted here on our board - says it well with his comment, "Grilling without a meat thermometer is like driving without a speedometer!" I have learned to stop trusting looks and even time on the grill and rely most of the time on the internal temperature. Doing this has saved me from more than one fiasco.

If you don't already have one, I strongly recommend that you get a decent "instand read" thermometer. The best in the business is from ThermoWorks. Theirs are somewhat pricey, but they do have sales fairly often. Chris tries to keep us abreast of those in the Buy Sell Swap section.

I personally use a thermometer that I like extremely well from an "off brand" company called ThermoPro. The one I have is solid, has many quality features and has worked wonderfully for me. About 1/4 to 1/3 the price of ThermoWorks high end offering. (Wow! As of posting only 16 bucks!):

https://www.amazon.com/dp/B07XXSYLL8/?tag=tvwb-20

Anybody have experience with these thermometers?

Get some charcoal, when it glows, it goes! Have a wonderful New Year’s Eve eve feast! Just pokin’ at you, Bruce!

tvwbb.com

 

[Michael]

Thanks. Yeah I have the MK4 and it works well.