Faston
Full Fledged Farker
Well the new Weber OTG grill is here and I am very excited about the quality and the huge size which leaves a lot of space for cooking options. I want to learn how to do steaks, large chops, etc., with a direct heat sear first then to the other side of the grill for an indirect finish. There are a couple of restaurants here that do them to absolute perfection and they made me realize how mediocre my direct heat steaks really are.
I love the stainless top grate on the large OTG. I've tossed so many cheap grills & grates through the years that I just hate cheap junk. My sister has a Weber gasser that looks like it should be good for her as she works long hours and has limited time to cook and clean up. She has upgraded the upper grate to a cast iron set. I was expecting her to tell me how much she liked the cast iron grate. I only use cast iron pans in the house, and it's easy to keep them well seasoned with little effort. After reading how many folks here love the cast iron grates she surprised the heck out of me when she said she really preferred cooking on a stainless grate vs cast iron. Her iron grates look good, no visible rust but for some reason she said her meat sticks to it. But we both live right on the coast and there usually is a sea breeze with enough salt content so steel doesn't last long and stainless will show rust spots after a few months. Mine will be stored in the garage so I hope it will last a long time.
I had one surprise on the Weber OTG 26.75. The cooking grate is stainless and looks great. But the charcoal grate appears to be carbon steel. I checked them with a magnet; top stainless grate very little pull and the bottom grate really pulls on magnet. Can any of you that own this grill tell me how well the bottom grate holds up? With Webers emphasis on quality and customer service I am thinking they probably are good but I would appreciate any comments anyone has on the charcoal grate longevity.
Thanks!!
I love the stainless top grate on the large OTG. I've tossed so many cheap grills & grates through the years that I just hate cheap junk. My sister has a Weber gasser that looks like it should be good for her as she works long hours and has limited time to cook and clean up. She has upgraded the upper grate to a cast iron set. I was expecting her to tell me how much she liked the cast iron grate. I only use cast iron pans in the house, and it's easy to keep them well seasoned with little effort. After reading how many folks here love the cast iron grates she surprised the heck out of me when she said she really preferred cooking on a stainless grate vs cast iron. Her iron grates look good, no visible rust but for some reason she said her meat sticks to it. But we both live right on the coast and there usually is a sea breeze with enough salt content so steel doesn't last long and stainless will show rust spots after a few months. Mine will be stored in the garage so I hope it will last a long time.
I had one surprise on the Weber OTG 26.75. The cooking grate is stainless and looks great. But the charcoal grate appears to be carbon steel. I checked them with a magnet; top stainless grate very little pull and the bottom grate really pulls on magnet. Can any of you that own this grill tell me how well the bottom grate holds up? With Webers emphasis on quality and customer service I am thinking they probably are good but I would appreciate any comments anyone has on the charcoal grate longevity.
Thanks!!
