Grillgrate size for Weber Kettle

[Sharkyj]

I am looking to compete at a SCA Cookoff with my Weber 22 kettle. I know they make grill grates to fit the entire cooking surface, but I was wondering what the minimum size is needed to compete. Looks like a small set would be easier to store I was looking at a smaller set in 13.75 in either a 2 or 3 panel size.

What are your thoughts.

 

[Ron_L]

I would go with three panels. That gives you choices of where to put the steak after each flip, and still allows air flow to the charcoal.

 

[JIMSMOKES]

I got the 15" three panel set and mainly use two on my weber.

 

[SmokerKing]

I have the three panel version

 

[smoke ninja]

I have the three panel for the weber but mostly use 2 of them...on my pellet cooker:laugh:

 

[Fooball]

I'm wondering why grill grates are better than your regular grate? I want my fat to drip into my coals to create smoke. I see grill grates have holes to allow for SOME of the fat to leak through.

Why do you want to block direct flame/heat on a steak by using grill grates? Isn't that the purpose in the first place of cooking over wood/charcoal?

What am I missing? Reduce flair ups at the expense of having something else to clean each cook?

I like a certain amount of flair ups as long as I am watching and can move a fatty steak if it gets too intense.

Are these things geared strictly at the competition guys for some reason?

Man.... I've got too many questions about the purpose/benefit of these things. Sorry....

 

[Happy Hapgood]

I wonder how they would work with a Slo N Sear on a Weber 22". I miss my gill marks on steaks and burgers and have had steaks off the grill grates that had them and were excellent.

 

[smoke ninja]

I'm wondering why grill grates are better than your regular grate? I want my fat to drip into my coals to create smoke. I see grill grates have holes to allow for SOME of the fat to leak through.

Why do you want to block direct flame/heat on a steak by using grill grates? Isn't that the purpose in the first place of cooking over wood/charcoal?

What am I missing? Reduce flair ups at the expense of having something else to clean each cook?

I like a certain amount of flair ups as long as I am watching and can move a fatty steak if it gets too intense.

Are these things geared strictly at the competition guys for some reason?

Man.... I've got too many questions about the purpose/benefit of these things. Sorry....

when using on the kettle I would say they are different not better. it evens things out. a novice may get uncontrolled flair ups and burn food. grill grates prevent that. if I were cooking 4 ribeyes at once I would use the grates to prevent a fireball. where grill grates shine is on a cooker that is underpowered. say you have gasser that is underwhelming at searing or a pellet cooker that doesn't have a sear function. this is where they shine.

you still get some smoke vaporizing off the channels and the grates can be flipped to the flat side making a sort of griddle. that may be the coolest feature of them