Lee, I have all but stopped using my gas grill. Right now I am taking a
piece of meat and dividing it into thirds are trying different sauces and
rubs. Made a few from ideas here on the groups and bought some already
made.

Since most of these people know so much, I doubt they remember the beginning
days when everything was a challenge.


"Stormmee" > wrote in message
...
> thanks, Lee
> "Theron" > wrote in message
> ...
>>
>> "Stormmee" > wrote in message
>> ...
>>>I just read a thread about these and i understand the cleaning and
>>>rusting
>>>aspects, but what about the cooking qualitites and the taste of the meat,
>>>do the different types of bars/grills/grates make any difference in these
>>>two areas? Lee
>>>
>> The best is enough heat to char or sear the meat without any grate! If
>> you're using charcoal, the steel grates on the Weber are just fine, as
>> the
>> meat is being seared directly by the infrared heat from the charcoal.
>> However, if you're grilling on a gas grill the sear comes from the heated
>> grate. The heat output from a gas grill flame isn't hot enough to sear.
>> The sear comes from the heated grate. The best grate for a gas grill is
>> porcelein coated cast iron grates. These should be positioned always,
>> with
>> the flat side up toward grilled meat. Stainless steel grates are a very
>> poor heat conductor and should never be used for any application. The
>> grate shouldn't do anything to the taste of the meat.
>>
>> Ed
>>
>>
>>
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