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FDP Forum / Moe's Tavern (_8^(I) / Calling Weber gas grill owners

Previous 20 Messages  
Leftee
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VA

Jul 10th, 2018 06:29 PM   Edit   Profile  

I always figured the stainless grates took longer to come up to temperature than the cast.

I thought (maybe incorrectly) that it was the searing of the meat that allwowed it to release.

So, maybe let his grill preheat a couple minutes or more longer. Let those SS grates get good and hot.

Just spitballing here.

(This message was last edited by Leftee at 08:33 PM, Jul 10th, 2018)

K4
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Being defenseless

does not make you more safe
Jul 10th, 2018 07:17 PM   Edit   Profile  

His is the newer version, gas knobs in front, mine has the valves on the right side.

I'll let it heat up a bit longer and give it a go.

I kinda like my steak idea, If a steak sticks it wont disintegrate. Costco is close.

jhawkr
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Wichita, KS USA

It's all gravy from here on...
Jul 11th, 2018 04:34 AM   Edit   Profile  

"Stainless grates don't matter (except in longevity)."

As opposed to non-SS steel grates. The heavy porcelain coated cast iron will still be cooking when the SS is but a memory. SS does not = indestructible.

" I always figured the stainless grates took longer to come up to temperature than the cast. "


No way. The cast iron has at least 10 times more mass to heat up.




hushnel
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North Florida

A Friend of Bill W.
Jul 11th, 2018 09:14 AM   Edit   Profile  

I gotta stop clicking on these threads. I find myself checking out outdoor grills, a whole other kind of GAS “o)

There are a few problems with them though, one, they really need do need a little shelter from the elements. Two, I’ve been moving away from a meat based diet, I’ll never give up eating meat but I’m substantially cutting back. Three, I have an old Weber kettle grill and a Smoky Joe that are still hanging on and do the job, four, one of my huge freaking pecan trees has died, I’m looking for a 30 gallon steel drum with a working top to make charcoal. I’ll have enough charcoal to last the rest of my life and then some. I’m also keeping my eyes open for a wood chipper that will attach to my PTO, besides dealing with deadfall and trimmings I can utilize more of the pecan wood for smoking. Maybe even try my hand at making blackpowder.

There still exists the craving to cook with instant fire. Maybe I’ll just get a new kettle Weber and use the old one for making charcoal.

stratluvr
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Alcohol- Because No

Good Story Ever Started by Eating Salad
Jul 11th, 2018 10:24 AM   Edit   Profile  

Cast iron is the way to go. It holds the heat the best. As for grilling, if you don't keep the lid closed, the inside temperature of the grill goes down dramatically.

Leftee
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VA

Jul 11th, 2018 11:17 AM   Edit   Profile  

I stand corrected.

Well... I'm sitting. (-;

SS does not retain heat as well as cast.

What I was getting at is that it sounds like the grate isn't retaining the heat like you're used to with the cast. Also, cooking frozen burgers will affect a SS grate more. At least in theory.

I grill on a Weber Jumbo Joe with its thin SS grate. I never grill frozen stuff because I can't seem to keep it from sticking. Especially burgers. From what I recall that was not so much an issue with my last gas grill which had cast grates.

Leftee
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VA

Jul 11th, 2018 11:43 AM   Edit   Profile  

All that to say, make sure those SS grates are good and hot. And keep them hot. I wouldn’t do any time with the lid up except for the flip.

Chris Greene
FDP Host

Idaho, USA

I miss Kelbo's
Jul 11th, 2018 11:54 AM   Edit   Profile  

SS grates work just fine on the Weber - if you follow the directions on how to use these grills.

Leftee
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VA

Jul 11th, 2018 12:00 PM   Edit   Profile  

(-:

Ragtop
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The older the violin

the sweeter the music.
Jul 11th, 2018 12:01 PM   Edit   Profile  

Maple or rosewood.

Mary Ann or Ginger.

And now: stainless steel or cast iron or ceramic.

K4
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Being defenseless

does not make you more safe
Jul 11th, 2018 01:54 PM   Edit   Profile  

Well after the FDP and Google i was still not sure, so I asked the Chef at my golf club.

He said to put oil on the meat before I cook it, also the stainless grate needs to be seasoned. Like a cast.

Will try it and report back.

mfitz804
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Staten Island, NY

Our resident rational liberal
Jul 11th, 2018 03:47 PM   Edit   Profile  

Oiling your meat definitely works.

Keeps burgers from sticking on the grill, too. ;)

Chris Greene
FDP Host

Idaho, USA

I miss Kelbo's
Jul 11th, 2018 03:54 PM   Edit   Profile  

Or following the directions Weber gives you works too. I rarely oil anything but I do an oil and vinegar based marinade for chicken.

Hammond101
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So. Cal. USA

Jul 11th, 2018 04:05 PM   Edit   Profile  

Wow, there is plenty of oil/fat in even the leanest burger patty. Oil on a burger? Not this guy.

I've never had issues with my meat not releasing. It is a timing thing however. Lid closed except to flip.

I do 4 turns however. I like to look of the diamond burned into my food with the approx. 90 degree flip every other time.

Hushnel, you need a Weber! Steaks, chops, roasts, chicken, fish, shrimp, lobster, clams, anything including vegies can be cooked to perfection on a Weber.

hushnel
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North Florida

A Friend of Bill W.
Jul 11th, 2018 04:38 PM   Edit   Profile  

Hammond, I’ve been using the charcoal Webers forever, I had a gas grill for awhile when I was working and living in South Florida. Now I’m retired so using charcoal is not really a problem, Fireing one up for shrimp is a bit crazy, but I have the Little Smokey Joe for that. Both of these grills still have life in them.

I do prefer charcoal over propane. I also do the diamond pattern, it’s classy.

When I follow a link to one of these shinny SS grills, it’s tempting, then I start surfing the web and invariably wind up pricing heavy steel drum grills with side burners. I might be tempted by pellet grills, I’d probably use chips in them.


K4
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Being defenseless

does not make you more safe
Jul 11th, 2018 07:35 PM   Edit   Profile  

It worked, no stickies.

I read the weber instructions and I was doing everything they said to do. Stainless grates just stick to ground beef.

I tried the "Weber way" and the burgers still stuck.

I will season the grate in the AM, I don't like adding oil to beef either, but it worked.

mfitz804
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Staten Island, NY

Our resident rational liberal
Jul 11th, 2018 07:56 PM   Edit   Profile  

“Or following the directions Weber gives you works too. I rarely oil anything but I do an oil and vinegar based marinade for chicken.“

I don’t add oil to anything I grill nor oil the grates. Current grill has ceramic grates but when I had SS, never had an issue.

But I guess the answer is, do whatever works.

This thread really makes me wanna grill something too. Maybe a nice steak over the weekend.

K4
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Being defenseless

does not make you more safe
Jul 11th, 2018 08:08 PM   Edit   Profile  

I suppose if this was my grill I'd learn how to cook with it.

My Weber has cast iron grates. If I ever buy another Weber it will have cast grates.

I picked up 3 prime NY strips at costco today, I almost didn't buy them 16.99 a pound. Last time I bought the same steaks they were 11.99



mfitz804
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Staten Island, NY

Our resident rational liberal
Jul 11th, 2018 08:10 PM   Edit   Profile  

“I suppose if this was my grill I'd learn how to cook with it.“

Sounds like you already have.

Hammond101
Contributing Member
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So. Cal. USA

Jul 12th, 2018 11:11 AM   Edit   Profile  

K4, I like the cast iron better myself. I like the way they season.

Thank the corn lobby and American Ethanol for the price of beef, all food actually.

Previous 20 Messages  

FDP Forum / Moe's Tavern (_8^(I) / Calling Weber gas grill owners




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