Outside of the new flame zone, this looks like about the only accessory I don't have for my 2 star.  Does anyone have one?  What are your thoughts regarding its use?

Sounds like a purchase and member review may be in your future

Bob Tucker, owner of MAK Grills, says he rarely if ever uses his. He does however use the sear grates all the time. I have been thinking about buying 2 sear grates and using them as replacement grates for all of my higher temp grilling. Do you have the sear grate(s), and if yes, what do you think?

Bob Tucker, owner of MAK says he rarely if ever uses his. He does however use the sear grates all the time. I have been thinking about buying 2 sear grates and using them as replacement grates for all of my higher temps grilling. Do you have the sear grate(s), and if yes, what do you think?

I have the sear grate, but it has been a long time since I used it.  I rarely cooking anything at a high temp - I do burgers, sausage, steaks, chicken breasts all at the 250°-275° range.  Maybe, i will give it another try this year too.

Bob Tucker, owner of MAK says he rarely if ever uses his. He does however use the sear grates all the time. I have been thinking about buying 2 sear grates and using them as replacement grates for all of my higher temps grilling. Do you have the sear grate(s), and if yes, what do you think?

I have the sear grate, but it has been a long time since I used it.  I rarely cooking anything at a high temp - I do burgers, sausage, steaks, chicken breasts all at the 250°-275° range.  Maybe, i will give it another try this year too.

Another member review topic just waiting to happen!

Bob Tucker, owner of MAK says he rarely if ever uses his. He does however use the sear grates all the time. I have been thinking about buying 2 sear grates and using them as replacement grates for all of my higher temps grilling. Do you have the sear grate(s), and if yes, what do you think?

I have the sear grate, but it has been a long time since I used it.  I rarely cooking anything at a high temp - I do burgers, sausage, steaks, chicken breasts all at the 250°-275° range.  Maybe, i will give it another try this year too.

Another member review topic just waiting to happen!

YES!!!!

Made my own.    ..............................................  ZEP

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Always love seeing your latest creation Zep.
Good job as always.

Z