Well, after close to 3 years with my Daniel Boone, I figured out why they call it open flame technology.  I was cooking some T-Bones and had it cranked up to 480 with the grates in the open position and my old fire shield with no deflectors on.  I had scraped down the drip tray prior to starting, but the dropping grease and the residual left on the tray ignited.  Fortunately I was close by and was able to save the beef, but the interior on the chimney side that ignited did not fare as well.  I now have bubbling powder coat and bare metal on that side.  I might consider getting those grill grates now or go back to the propane for the high/hot cooks.

Glad you were near the unit.

I've had success with grill grates on the GMG as low as 325*, normally run it about 350*

Well, after close to 3 years with my Daniel Boone, I figured out why they call it open flame technology.  I was cooking some T-Bones and had it cranked up to 480 with the grates in the open position and my old fire shield with no deflectors on.  I had scraped down the drip tray prior to starting, but the dropping grease and the residual left on the tray ignited.  Fortunately I was close by and was able to save the beef, but the interior on the chimney side that ignited did not fare as well.  I now have bubbling powder coat and bare metal on that side.  I might consider getting those grill grates now or go back to the propane for the high/hot cooks.

Well, after close to 3 years with my Daniel Boone, I figured out why they call it open flame technology.  I was cooking some T-Bones and had it cranked up to 480 with the grates in the open position and my old fire shield with no deflectors on.  I had scraped down the drip tray prior to starting, but the dropping grease and the residual left on the tray ignited.  Fortunately I was close by and was able to save the beef, but the interior on the chimney side that ignited did not fare as well.  I now have bubbling powder coat and bare metal on that side.  I might consider getting those grill grates now or go back to the propane for the high/hot cooks.

I was thinking of trying that.  Glad you were able to save it.  Grill grates are sounding good now,  Hope you can get your paint fixed.

I've had success with grill grates on the GMG as low as 325*, normally run it about 350*

Well, after close to 3 years with my Daniel Boone, I figured out why they call it open flame technology.  I was cooking some T-Bones and had it cranked up to 480 with the grates in the open position and my old fire shield with no deflectors on.  I had scraped down the drip tray prior to starting, but the dropping grease and the residual left on the tray ignited.  Fortunately I was close by and was able to save the beef, but the interior on the chimney side that ignited did not fare as well.  I now have bubbling powder coat and bare metal on that side.  I might consider getting those grill grates now or go back to the propane for the high/hot cooks.

Is that enough to produce a steak with some caramelizing?  I don't need char, but I do like it to look like it has been bbq and not baked.

That's the nice thing about grill grates they have a flat side if you just want Caramelization without the grill marks, i'll check to see if I have those pics I posted on the other site a very long time ago and post it for ya
 

I've made the mistake of a high heat cook without cleaning or burning off. I now have two pellet grills, one for low & slow, one for high heat.

I've made the mistake of a high heat cook without cleaning or burning off. I now have two pellet grills, one for low & slow, one for high heat.

I am certain I would have a hard time explaining away a second grill if it showed up to use only as a high heat cooker, but I might have to try it.... I was surprised by the fire as I had just scraped it down prior to start up, but I did not clean around the edges or the grease channel that drains to the bucket, maybe that is what gave it enough to go.

I am liking my GrilGrates on a old beater gas grill. I can fix lunch in a flash while my smoker is fixing diner.

Well, after close to 3 years with my Daniel Boone, I figured out why they call it open flame technology.  I was cooking some T-Bones and had it cranked up to 480 with the grates in the open position and my old fire shield with no deflectors on.  I had scraped down the drip tray prior to starting, but the dropping grease and the residual left on the tray ignited.  Fortunately I was close by and was able to save the beef, but the interior on the chimney side that ignited did not fare as well.  I now have bubbling powder coat and bare metal on that side.  I might consider getting those grill grates now or go back to the propane for the high/hot cooks.

Since I doubted the GrillGrate claims I did a pretty extensive test using Thermoworks Smoke and a infrared laser thermometer to see if I could get close to the claimed temperature increases.  First let's say that most of the advantages of GG don't really come into play with a pellet grill, as normally we (usually) don't have a problem with flare ups, etc.   I have had a grease fires in my Traeger and Louisiana grills, but in all cases it was my fault.  That being said and without going into detail, my results on a virtually new GMG Daniel Boone were that at set temperatures of 150-350* GG did not increase the temperature directly above the GG or on the surface of the GG.  Interestingly enough I found that the temperature on the surface of the GG and directly above the grate using the air probe of the Smoke were essentially the same.  When I cranked the GMG DB up to max, I did get a 75* increase.   

Well, after close to 3 years with my Daniel Boone, I figured out why they call it open flame technology.  I was cooking some T-Bones and had it cranked up to 480 with the grates in the open position and my old fire shield with no deflectors on.  I had scraped down the drip tray prior to starting, but the dropping grease and the residual left on the tray ignited.  Fortunately I was close by and was able to save the beef, but the interior on the chimney side that ignited did not fare as well.  I now have bubbling powder coat and bare metal on that side.  I might consider getting those grill grates now or go back to the propane for the high/hot cooks.

Since I doubted the GrillGrate claims I did a pretty extensive test using Thermoworks Smoke and a infrared laser thermometer to see if I could get close to the claimed temperature increases.  First let's say that most of the advantages of GG don't really come into play with a pellet grill, as normally we (usually) don't have a problem with flare ups, etc.   I have had a grease fires in my Traeger and Louisiana grills, but in all cases it was my fault.  That being said and without going into detail, my results on a virtually new GMG Daniel Boone were that at set temperatures of 150-350* GG did not increase the temperature directly above the GG or on the surface of the GG.  Interestingly enough I found that the temperature on the surface of the GG and directly above the grate using the air probe of the Smoke were essentially the same.  When I cranked the GMG DB up to max, I did get a 75* increase.   

Good info, thanks!

That's the nice thing about grill grates they have a flat side if you just want Caramelization without the grill marks, i'll check to see if I have those pics I posted on the other site a very long time ago and post it for ya

Only had mine long enough to do the temp checks but the flat side is what I'd use for steaks as I agree with Meathead that grill marks are cosmetic.  I'm originally from Richland BTW with family in Spokane and Seattle areas - grandparents had a farm near Cheney and Medical Lake way back in the day

I've made the mistake of a high heat cook without cleaning or burning off. I now have two pellet grills, one for low & slow, one for high heat.

I am certain I would have a hard time explaining away a second grill if it showed up to use only as a high heat cooker, but I might have to try it.... I was surprised by the fire as I had just scraped it down prior to start up, but I did not clean around the edges or the grease channel that drains to the bucket, maybe that is what gave it enough to go.

I purchased the Memphis Pro used for 1/3 of the price of new with a second controller,direct flame insert,extra shelves ,cover & extra meat probes so I could not pass it up.

I get decent grill marks with my grill grates. Searing on a gas grill is easier

No grease fires yet but I do keep up the maintenance. Grill grates for high temp cooks have been great...