Searwood grates "plated steel"

[demcav]

The grates on the Searwood are listed as "plated steel" even though they look like stainless. Can anyone tell me what the base steel is and what they are plated with? Do they hold up? Rust? I'm confused about these. I see a line called "Weber Crafted" grates that is stainless, but those are not at an insignificant cost. I live in a humid climate (Louisiana) so am concerned about rusting. Thanks, in advance, for suggestions/recommendations!

 

[Wellsmoked1]

I have a Searwood 600, I opted for Weber Craft searing grate. I live in the Houston area and have no corrosion internally or externally on this cooker. I have the side shelf, front shelf, griddle insert and rotisserie options. I really like this cooker. I clean it every 3rd cook.

 

[JpsBBQ]

They are coated steel and will likely break down over time and even rust. The Weber ettle also uses coated grates. I wish they were SS but they aren’t overly expensive to replace and should last quite a while to begin with.

 

[demcav]

Thank you for the responses Wellsmoked1 and JpsBBQ. I am used to SS grates on other grills and smokers but will likely use the OEM grates on the Searwood until I find they need replacing. Having just purchased the XL 600 unit, rotisserie, cover, and fold-out shelves I'm not eager to buy the SS grates from Weber immediately. I did a burn-in yesterday afternoon shortly after delivery and am looking forward to cooking a 5# beef tenderloin on the rotisserie for Thanksgiving dinner tomorrow. Was thinking I'd do a low temp cook to about 125 - 130 internal, then attempt a reverse sear using the manual control at setting 10 for a medium/medium rare. What are your thoughts about this strategy, any suggestions?

 

[JpsBBQ]

Thank you for the responses Wellsmoked1 and JpsBBQ. I am used to SS grates on other grills and smokers but will likely use the OEM grates on the Searwood until I find they need replacing. Having just purchased the XL 600 unit, rotisserie, cover, and fold-out shelves I'm not eager to buy the SS grates from Weber immediately. I did a burn-in yesterday afternoon shortly after delivery and am looking forward to cooking a 5# beef tenderloin on the rotisserie for Thanksgiving dinner tomorrow. Was thinking I'd do a low temp cook to about 125 - 130 internal, then attempt a reverse sear using the manual control at setting 10 for a medium/medium rare. What are your thoughts about this strategy, any suggestions?

I forgo the reverse sear all together. I used to do that but I just roast it straight through. It gets a nice mahogany look to it and stays pink from edge to edge. I go about 275 until around 100IT then just bump to @350. Butter! I do rotate it once.

 

[Bill E.]

So have my new searwood 600 XL and love it, except for the wheels. On my Smokefire replace the wheels with four larger wheels. Anyone considering how and if to do that with the searwood?

 

[demcav]

Hi Bill, I'm new here, but I think you might be more likely to get a response to your (excellent) question if you start a new thread with your concern in the thread title rather than bury your question in this thread related to grates—just my two cents.