Quote:
Originally Posted by Gundo
Not at all, I have a cast iron insert for my Weber performer I use to get a good sear on things.
It’s bbq man, no right or wrong just do what makes you happy!
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Whelp, I ended up doing neither unfortunately. I found a deal for $90 that had the porcelain enamel cast iron grates again that also came with heat shields and burners. I am assuming the grates on this BBQ are really fricken old and weren't treated too well (assumptions when I saw the inside while cleaning). The wire brush couldn't have helped either. CI or SS grates would have cost $100-120 alone and the shields and burner replacement parts are going for $65, so I felt like $90 and the savings towards a Kamado made sense.
I'm not particularly against the porcelain grates. It's just that the grates I have right now I am assuming are nearly a decade old and rust is eating away at them.
I'll leave the SS/CI duality for my future Kamado.
It seems like SS/CI combinations are common in quite a few Kamado guides I've been reading.
On a different note, has anyone else combined cooking methods before? Sous vide to BBQ I think a few of us probably have done. But for future purposes, I'm wondering what happens when I combine a really long multi day sous vide cook with a really slow charcoal cook. The best fricken pulled meat burritos I'll ever have in my life, but not steak?
I'm almost assuming a grilling basket like this would be mandatory if the meat is just completely broken down and would fall apart at the slightest touch:
https://www.amazon.ca/gp/product/B00...?ie=UTF8&psc=1
How about shorter sous vide cooks and a super low heat? How long does it take for the smokey flavour to settle in? I know a guy who smoked his own cheese, so I was curious if something along those lines was possible too.