While developing industrial products for a privately held company, Barrett fortuitously encountered a mothballed patented design and recognized its potential for barbecuers like himself. “I was the guy who cut into his steaks to make sure they were done…or overdone!” And you know how I prize those.īarrett’s entry into the grilling business about 10 years ago was a classic case of opportunity meets necessity. You’ll get tack-sharp, steakhouse-caliber grill marks.Myhrvold in his mind-blowing Seattle lab. As these complex chemical solutions combust, they coat the food with a panopoly of aromatic and delicious compounds.” (I visited Dr. As Nathan Myhrvold, the author of Modernist Cuisine, notes, “The real secret to the unique flavor of grilled food is not the fuel, but the drippings. The “valleys” between the rails (the rails themselves are shaped like train tracks) collect juices and drippings where they are vaporized and redirected toward the food, a process Barrett calls Drip-ology™.Because they’re made of hard anodized aluminum, they conduct heat much more efficiently than stainless steel or cast iron, reducing hot and cold spots for both gas and charcoal or wood-burning grills.(Take notice, pellet grillers: GrillGrates give you searing capability.) In practical terms, this means you can achieve significant increases in temperature at the grill grate-anywhere from 100 to 300 degrees. They collect and amplify the grill’s heat while converting it to conduction (contact) convection (hot air), and infrared (radiant).But it still allows smoke to circulate around the food. The perforated bottom is patterned after a design developed in the aerospace industry for flame control around fuel tanks. GrillGrates effectively block pesky flare-ups, the bane of grillers everywhere.So far, I have used GrillGrates on the set of Project Smoke and at Barbecue University™, as well as for grill sessions at home. As a product developer myself for my eponymous Best of Barbecue line, I appreciate how difficult it is to bring a game-changer to the marketplace.īut entrepreneur Brad Barrett has done just that with GrillGrate, a unique “raised rail” grill grate system of interlocking panels that can improve the functionality of nearly any grill or smoker-charcoal, gas, pellet, kamado-style, etc. Don’t expect them to stay shiny though, these stainless grates should become glossy and black if you’re using them right.I’ve often cruised the aisles of the annual Hearth, Patio and Barbecue Association trade show, marveling at the ingenuity of products displayed there.
#Grilling grates upgrade#
They’re a great upgrade in any Broil King Regal grill and come standard in Imperial grills.
The upfront cost will be worth the long-term investment. They’re practically indestructible and perform like cast iron. Don’t expect them to stay shiny, the outside of your grill is supposed to be eye-catching.īuy cast stainless steel grates because you want the best of both cast iron and rod stainless. Be patient and learn to dial in the temperature precisely to prevent the chicken from sticking and don’t be afraid to use cooking oil thoroughly on the grates and your food. We can’t overstate the necessity of cleaning and seasoning them nor the amazing performance of cast iron.īuy rod stainless steel if you know you’re not going to clean your grill as well as you’d clean the pots and pans in your kitchen. With all of this in mind here’s how we recommend you choose your cooking grates.īuy cast iron if you’re going to take care of them and want the ultimate in performance.
#Grilling grates how to#
How to Choose Between Cast Iron, Stainless Rod and Cast Stainless Grill Grates
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