I have these on my home grill. They are amazing and way better than normal grates.

I just got back from the BW. The forest service grate had big gaps and didn't really look very appetizing. I thought about bringing up one section of my home grillgrates. I think it is only about 6" x 18". Should work perfect for steaks or skin-on fish.

Has anyone brought grillgrates to the BW?

GrillGrate

I think that would be a grate idea (could not resist). I have been using Grill Grates for a couple years at home, and I love them.

Neat. A little bulkier/heavier than a Purcell, but significantly cheaper. Looks like a very legit option, and even though I have a Purcell, I'll remember this if I'm ever suggesting ideas to friends/newbies.

I just bought this.

It’s the size of a filet. Can sit on rocks over a fire. Made of SS and is cheap.
Bushcraft Grill

I have some GrillGrates at home, but mine are probably too small.

I was thinking about the Purcell Trench Grill

Another thought if you aren't concerned about weight is a Stainless Steel Go Anywhere Replacement Cooking Grate

krole: "I have some GrillGrates at home, but mine are probably too small.


I was thinking about the Purcell Trench Grill


Another thought if you aren't concerned about weight is a Stainless Steel Go Anywhere Replacement Cooking Grate "

For this, I wasn't concerned about weight. I truely think that GrillGrates are the ideal grilling surface. I was a little angry with myself for not thinking of bringing them to the BW. The first night's steak and later night's lake trout would have been so much better...

For this, I wasn't concerned about weight. I truely think that GrillGrates are the ideal grilling surface. I was a little angry with myself for not thinking of bringing them to the BW. The first night's steak and later night's lake trout would have been so much better..."

I only use my GrillGrates when I want a nice sear. Otherwise a normal grate for me.

But ya, it seems every grate I see at a camp site is bent and pretty much unusable, how does that even happen? I assume trees falling on it? Unless some angry guy is taking a sledgehammer to them.

krole: "...

I only use my GrillGrates when I want a nice sear. Otherwise a normal grate for me.


But ya, it seems every grate I see at a camp site is bent and pretty much unusable, how does that even happen? I assume trees falling on it? Unless some angry guy is taking a sledgehammer to them."

I like the grillgrates for lots of things. They give a pretty sear. You can flip them over and get an even better sear. I also like them for veggies like asparagus. The spears can't fall through. I also really like the grates for cheap hamburgers. They totally eliminate flareups.

As for camp grates, I haven't seen many bent ones. But the bars are very far apart and very dirty. I also can't help thinking that the previous group put out their fire by peeing on the grates...

We don't care for the large grates on the firepits either. If cooking over a fire is part of the plan, we just buy one of those cheap disposable grills from the grocery store and pack the grate to lay on top of the firepit grate. It's small, light, and packs easily.

I've looked at getting Grillgrates for my Weber Kettle, though I find that with my Slow and Sear, I'm not feeling like I need any other accessories right now, except maybe a Drip and Griddle.... but if I had some Grillgrates, I'd probably think about taking them next time.

BuckFlicks: "...
I've looked at getting Grillgrates for my Weber Kettle, though I find that with my Slow and Sear, I'm not feeling like I need any other accessories right now, except maybe a Drip and Griddle...."

I followed the previous poster's link to Slow 'N Sear. I've been thinking about it ever since. How do you like the Slow 'N Sear? Is it as amazing as they make it out to be?

Mad_Angler: "

BuckFlicks: "...
I've looked at getting Grillgrates for my Weber Kettle, though I find that with my Slow and Sear, I'm not feeling like I need any other accessories right now, except maybe a Drip and Griddle...."

I followed the previous poster's link to Slow 'N Sear. I've been thinking about it ever since. How do you like the Slow 'N Sear? Is it as amazing as they make it out to be?"

Every bit. It has really transformed my Kettle. We can all agree the Kettle is a fantastic backyard grill. But the SnS makes it so much more. My Kettle is every bit the smoker that any pellet or trager cooker is. The only thing that's missing is the capacity - you can smoke a lot more meats with a trager style. But if you just want 2-3 rib racks or a brisket or a 1-2 pork butts, this will turn out some high quality smoked meats. I also love it for steaks - the two-zone cooking is outstanding. My favorite is a reverse sear method - start about half a chimney of coals, when they're ready, drop them on the SnS, close the intake vents down to about 1/4-1/3 open and start another half chimney of coals. Put the steaks on the indirect side of the grate until they hit about 85 degrees internally, then dump the chimney on top of the coals that are already in the SnS, open the intakes up all the way, let that fire get good and infernal, then put the steaks over the coals for just a minute or two on each side until you have a nice char and you've reached your preferred doneness. You can also do the more traditional forward sear, where you sear them first then move them to the indirect side to finish, but you have better heat control with a reverse sear method by adding half the fuel for the slow cook then the other half for the sear at the end. Harder to get a lower temp on the indirect side with all the fuel already in.

The shape of the SNS maximizes heat output for high temp cooking by directing airflow through the coals and also lifting the top of the coals up higher than you would normally reach in a two-zone setup in the kettle without some sort of coal basket. I've never been able to sear steaks on such a high heat before. Makes a great sear/crust without drying out the steak, since it only needs a short time. Best steaks and pork chops I've ever made. Also, I had never done any kind of smoking before I got it, and in just a year, I feel like I've got a pretty good handle on smoking ribs and pork butts.

If you decide to get one, I recommend getting the regular SnS rather than the plus. The only difference is the plus has a grate on the bottom that's supposed to hold smaller coals up in the fire longer, but what it actually does is cause more ash accumulation. Net result, is you have to stir the coals up occasionally on longer cooks to clear the airway.

Also check out amazingribs.com ... really great website about all things related to outdoor cooking.

BuckFlicks: "We don't care for the large grates on the firepits either. If cooking over a fire is part of the plan, we just buy one of those cheap disposable grills from the grocery store and pack the grate to lay on top of the firepit grate. It's small, light, and packs easily.


I've looked at getting Grillgrates for my Weber Kettle, though I find that with my Slow and Sear, I'm not feeling like I need any other accessories right now, except maybe a Drip and Griddle.... but if I had some Grillgrates, I'd probably think about taking them next time. "

I have a Drip and Griddle that is yours for the shipping. Do not use it and see no use for it-sitting in my garage gathering dust.

The Grill Grates are another story. No flare ups alone make them well worth the purchase price.

Mad_Angler: "

BuckFlicks: "...
I've looked at getting Grillgrates for my Weber Kettle, though I find that with my Slow and Sear, I'm not feeling like I need any other accessories right now, except maybe a Drip and Griddle...."

I followed the previous poster's link to Slow 'N Sear. I've been thinking about it ever since. How do you like the Slow 'N Sear? Is it as amazing as they make it out to be?"

Yes, it is. The trick is to ensure you have no lid leak. You need to get your lid as round as possible, and then find gasket material to run around the perimeter. The idea is that when the lid is on, there is nowhere around the rim for heat to escape.

You also need to invest in a dual digital, wireless thermometer. With this, you can track accurate temps in the pit of your grill and the meat. You can find decent one for around 50 bucks.

With the above, you have a killer 2 zone fire. I can keep the indirect side of my 22" Weber at 225 for hours. No way could I do that without the Slo N Sear.

https://www.selfrelianceoutfitters.com/collections/stoves/products/rectangle-packable-grill

i believe these were the ones made by my self reliance. purcells are awesome grills to.

Frenchy19: "

BuckFlicks: "We don't care for the large grates on the firepits either. If cooking over a fire is part of the plan, we just buy one of those cheap disposable grills from the grocery store and pack the grate to lay on top of the firepit grate. It's small, light, and packs easily.



I've looked at getting Grillgrates for my Weber Kettle, though I find that with my Slow and Sear, I'm not feeling like I need any other accessories right now, except maybe a Drip and Griddle.... but if I had some Grillgrates, I'd probably think about taking them next time. "

I have a Drip and Griddle that is yours for the shipping. Do not use it and see no use for it-sitting in my garage gathering dust.


The Grill Grates are another story. No flare ups alone make them well worth the purchase price."

Frenchy, is that for a 22 or 26 kettle? If it's 22, I'll take you up on that very kind and generous offer.

Frenchy19: "

Mad_Angler: "

BuckFlicks: "...
I've looked at getting Grillgrates for my Weber Kettle, though I find that with my Slow and Sear, I'm not feeling like I need any other accessories right now, except maybe a Drip and Griddle...."

I followed the previous poster's link to Slow 'N Sear. I've been thinking about it ever since. How do you like the Slow 'N Sear? Is it as amazing as they make it out to be?"

Yes, it is. The trick is to ensure you have no lid leak. You need to get your lid as round as possible, and then find gasket material to run around the perimeter. The idea is that when the lid is on, there is nowhere around the rim for heat to escape.

You also need to invest in a dual digital, wireless thermometer. With this, you can track accurate temps in the pit of your grill and the meat. You can find decent one for around 50 bucks.

With the above, you have a killer 2 zone fire. I can keep the indirect side of my 22" Weber at 225 for hours. No way could I do that without the Slo N Sear.


"

Ok. I see it's a 22 inch. I'll take that D&G!

Definitely need a tight-fitting lid. If yours is out of round or doesn't fit tightly, you can make a quick fix with large binder clips at 12/3/6/9 o'clock, and like Frenchy said, an after-market gasket of some sort will definitely help. The binder clips make it kind of a hassle to open the lid, but while smoking you shouldn't have to open too much, especially if you have the dual probe thermometer set up like Frency described, and know where the intake vent handle position is for "just a crack." I spent a little more on my thermometer, I got the Fireboard, which I like because I can use my phone or tablet to monitor temps and it will show a graph of the cook and send an alarm for high/low temps for the air and for the meat probe. The Fireboard will actually support more probes I think, but I have only ever used 2. It also integrates with fan control so you don't even have to futz with intake vents. Just tell it which temp to maintain and it doesn't budge more than 2-3 degrees in either direction.

Double post :-\