Steel vs Cast Iron

I have traditionally been a cast iron fan. When I bought my Big Green Egg, I also purchased cast iron grates in addition to the steel grate that came with the BGE.  I really love the cast iron to put thick marks on a pork chop or steak, but for smoking, I prefer the steel.

Why I prefer the steel

• The surface area is in less contact with the chicken wings, more smoke

• Easier to clean between cooks

• Working a charcoal based smoker is enough work without flipping back and forth between grates

• I never run out of charcoal if I use the BGE charcoal on a 10 hour cook meaning that although the cast iron is two pieces and easier to add charcoal as a result, I don’t need to unless I am doing a really long smoke. If you saw my about section, the only thing I smoke is chicken wings, I’m a nut – so that’s not really applicable.

Fun fact – the most chicken wings I have smoked in a single day is 150 (5 cooks of 30 flats)

Big Green Egg and Kamado Joe Jr Stainless Steel Grates

• The red one has substantially better marks. I don’t know if it gets hotter or is simply a different grade of steel. I don’t even know which one on paper is better. But the red one just marks better.
• For chicken wings, I don’t really want grill marks so the green vessel is always my preference

First ever cook on Kamado Joe Jr (wings have lines, I don’t like that but the wings were tasty, tasty, tasty delicious):

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First ever cook on Big Green Egg (where this crazy passion of mine was born):