Large Big Green EGG Cast Iron Grid, 122957(Large Big Green Egg 18 Inch Cast Iron Grid)

Searing Perfection Starts Here – 18.25″ Cast Iron Grid for the Large Big Green Egg

How Cast Iron Grids Work:

The cast iron acts like a heat sink, absorbing heat from the fire. When the cold meat hits the hot cast iron, the grid quickly releases its heat into the meat producing the highly coveted grill marks. By releasing heat that part of the grid cools. This is why ‘those in the know,’ recommend moving to a new part of the hot grid to keep the heat transfer (grill marks) going. While moving, turn the meat 90 degrees to create the ever-popular crosshatch pattern.

Dual Sided:

One side is narrow. The other side is wide. The narrow side (thin edge) is best for creating the grill lines outlined above. The wide (flat side) is perfect for seafood, fish, veggies or other foods that need more grid surface underneath. The flat side is also ideal for holding thin foods that can easily fall through a Stainless grid. The grids come preseasoned, ready for immediate use.

Grid Uses:

The 18-inch cast iron grid is the stock size for the Large Big Green EGG. It is also a good choice for the Kamado Joe Classic or Primo Round Grill.

The 18-inch grid should fit most grills with an 18″ to 20′ diameter cooking grid. Please verify before ordering.

Pair with CGS XL Big Green EGG Deep Drop Accessory Ring – Spider;

• The Spider drops inside the grill’s fire ring, placing the cast iron grid closer to the fire. It is an easy set-up to sear hotter. Plus, dropping down provides added vertical spacing to use a second grid above.

Pair with CGS XL Big Green EGG Expander – Woo;

• The 18-inch grid sits on the XL Woo’s lower ring and matches perfectly with the XL’s wide diameter lump grate. Use the lump grate as a visual for how much grilling area is available. Plus, using an 18 full round is a more cost effective option than two XL Half Cast Iron Grids.

Note: Depending on our supplier’s availability, we reserve the right to substitute the Big Green EGG or Primo grid. The grid is approximately 18.25-inch diameter.

Important – About Placement:

We do not recommend elevating a cast iron grid in the grill, as it pulls the grid away from the heat it needs to produce the desirable grill marks. Close to the lump is best – makes it easier for the cast iron to heat up and sear. Simply, use cast iron under and not on top of Expander racks.

What’s up with the Half-Moon Grid:

We suggest you be cautious with large, half-moon, cast iron grids. We feel the effective grilling area is very limiting, as part of the grid sits on the fire ring and the pointed ends do not hold much. Plus, you may find ribeye and strip steaks do not get an even sear, as a part of each sit over the curved firebowl.

We stick with large full round, cast iron grids. With full round, you grill in the center of the grill where room is plentiful and temperatures are consistent.

Try this. Take a full round grid, cover half with foil and set it on the EGG’s fire ring. Now, most human hands are about the same size as a ribeye or strip steak. Place your hand on the open grid with fingers pointing away from the grill center. Check how many grilling spots you get and if your fingers sit over the curved firebowl. Remember, heat will not be as intense along the outer edge of the firebowl. What do you think?

Caring for Cast Iron Grids:

The 18-inch Cast Iron Grid comes with a preseason protective coating.

Here is what we do: Immediately after the food comes off, we brush the grid clean and spray it with a quick shot of Pam or similar veggie spray. The grid goes back in the hot grill on an elevated rack. As the grill cools down, the grid gets a quick redo of protective oil to prevent rust.

Couple hot tips:

As a cast iron grid or griddle heats up, it gets lighter (less gray) in color. See if you can tell the difference next time you use one at very high temperatures.

If you dropped beads of water on very hot cast iron, you would think the water would evaporate right away. Not exactly, with very hot cast iron, the water droplets will ‘dance’ or jump around. This is hard to do on a grid but try it next time on a cast iron griddle.

Is it called cast iron grid or cast iron grate?

For ceramic, kamado, grills we recommend using cast iron grid for cooking surfaces. This eliminates any confusion with the grate that holds the charcoal.