Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

      The rules here are simple.  You must behave like an adult.  You may not use profanity.  If 'behaving like and adult' needs specific details in your eyes, then this forum is not for you.  Failure to behave like an adult may result in your loss of access to the site.     YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).   Thanks!
Brad45

Cast Iron Cooking Grate is very Rough

Recommended Posts

Hi All,

 

I just purchased an Akorn. As I am working to season the cast iron cooking grate, I am finding that it is very rough. Almost the consistency of 40 grit sandpaper. When I rubbed on the oil for the seasoning process it shredded both paper towels and a terry cloth rag. It almost seemed to tear apart the aluminum foil I used to clean up after the first cook.

 

Has anyone else experienced this problem and do you have tricks/tips to correct it?

 

Thanks, Brad

Share this post


Link to post
Share on other sites

I wouldn't worry too much about it.  Food grease will take over where you left off.  I have a Keg & two Akorn Jr's all with cast iron.  The grates will build up on their own.  I like to heat my grates up before every cook and scrape off any crud, then I install my diffuser and drip pan for low & slow.

Your biggest concern will be to leave them for long periods of time after a high heat cook.  That would burn off your seasoning and they might begin to rust.

A nice pork butt or some chicken legs would be a good way to break in your cooker and add some seasoning to the grate.

Share this post


Link to post
Share on other sites

John Setzler's got a thread on polishing cast iron cookware and re-seasoning for better food release that would give you guidance on correcting the problem if it's a problem. It's not for me, but my grate gets a lot of fat, and as K'man notes, food grease takes over if you let it. I've never had issues with CI grate rust on my 2-barrel, and the Akorn's less susceptible. 

 

Have fun,

Frank

Share this post


Link to post
Share on other sites

Thanks for the replies guys. Last weekend was a chicken and today a bone in turkey breast. Next weekend I think I will do some ribs.

 

I will try and remember to post back to this thread on how I think the grates are performing in a month or so.

 

Brad

Share this post


Link to post
Share on other sites

I`m guessing you got the large Akorn? I have the small Akorn and I bought a coated steel grate from weber. The smokey Joe grate is the same size as the Akorn Jr. Don`t have to worry about seasoning. Just hit with brush or stone after grilling. You might want to check to see if other grates will fit your Akorn.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now




  • Similar Content

    • By Lancejames
      I may eventually be in the market for a second kamado (I own the Blaze aluminum kamado and love it), and wanted to know if anyone owns the Golden's cast iron kamado. If anyone owns this kamado or knows someone with the kamado, would you mind giving an update? I assume that this kamado cooks quite evenly (considering its mass) since my Blaze performers so well. I am a huge fan of anything made of cast iron, but was curious how easy it was to get the Golden's to pizza/searing temperature (600+ degrees). I made pizzas the other night on my blaze and think I did not add enough charcoal for a total of (4) pizzas to stay at 550-600 on a cool night; I blew through all of my charcoal quiskly. Also, has anyone smoked something like a brisket (12 plus hours) and noticed much temperature variance (My blaze does quite well). 
       
      Why do I want a second kamado you ask?
      1. Because I want to be able to cook multiple meats at different temps at the same time, or perhaps smoke one thing while using the rotisserie on the Blaze.  
      2. I want to be able to cook a lot of food (I enjoy cooking for others) 
      3. I'm a like a kid with his toys; my toys now revolve around food and beer... 
       
       
    • By HokieOC
      Wanted to try something a bit different this weekend and utilize the new Lodge grill press I got.  Decided to grill a pork tenderloin then thin slice it and make Cuban sandwiches on the ribbed side of the cast iron griddle.  They turned out really well, and I think I might actually be starting to get the hang of getting the grill up to higher temps quickly--don't want to jinx it tho (past efforts have taken much longer than expected and often not reached desired temp).
       
      Did a 4-5 hour marinade on the tenderloin in a mixture of sauteed onions/garlic, salt, pepper, orange juice and lime juice.  Cooked at 375, flipped after eight minutes, again after another eight as it wasn't as done as I'd like it, took it off after about 20 mins and wrapped it to rest while I build the sandwiches and brought the press and a small CI pan up to temp on the grates.  Sliced after a 10 minute or so rest, it was very tender and not at all dry which I'd read several accounts of that being a problem with tenderloins.  Four mins per side with the sammies and they were good to go.  Pretty easy and will definitely be doing this one again.  I couldn't find Cuban bread so tried Portuguese rolls which I think worked out well but next time with more notice I'd track down the real thing.
       



       
       
    • By Tjwell
      Two successful cooks in, stored Akorn on covered patio, vents open. Two weeks after no cooking, surface rust on what I thought was a well seasoned grate. Coated with vegetable oil after use. 
      What is best why to store akorn? Vents open? Vents closed?
      Thanks!
    • By UTVol
      Alright Gurus, been meaning to ask for some time how everyone maintains and seasons their cast iron skillets.  I have a 15" skillet I seasoned with flax oil 5x and am at the point where the seasoning is basically gone and there are some rust spots.  I have no clue how this is possible since I oil after every cook but since I need to start from scratch, I figure I'd see what everyone's take is on this.
       
      Thanks!
       
      Side note - Not sure if this is in the correct section so please feel free to move.
    • By brandon78
      Just curious if anyone is using a cast iron pizza stone for pizzas. I have been looking at one by Patina Premium, versus a traditional stone. I love cast iron in general, and like the idea of it being indestructible. Any thoughts would be appreciated. 
×