Any Feedback on Grill Grates?

I love them. Replaced my Weber Genesis grates with them in spring 2000. Wasn't sure I believed the online hype, but after a few uses of the GGs the original grates went in the shed for good.

They take a little time to season. I like grapeseed oil, applied with paper towel before lighting, and sometimes again before cooking. They get so hot that Canola burns and smells fishy.

I keep mine flat-side up most of the time. Get them hot, and a steak will sear and form crust over the whole surface. If you want the grill marks, use the traditional side, and they will mark meat like a branding iron. I hear that most of the steak competition guys use them. They also work well for anything else you'd grill.

It takes 5 interlocking pieces of GG to cover a Genesis. You can mix them between grill or flat side up. Sometimes I use flats on high on one side to sear, then move the meat to a couple of GGs on the traditional side over low heat to finish up to the desired internal temp.

The flat side is also great for sauteing a pile of sliced onions, bell peppers, and jalapenos for fajita night.

I have them. They will gunk up and trap drippings and debris in between the ridges. Clean them regularly so you don't have excess build up of grease and mess that needs to be scrapped off.

Really love mine. I almost exclusively use the flat side.

when I had mine I mostly used the flat side.