A while back I posted about some pretty significant flare-ups I was having when doing reverse sear burgers. At least when doing about a dozen burgers at a time. This was with the stock grates that came with the EX4. I recently bought one of Weber's cast iron grates in hopes of improving the sear I was getting on various dishes. I'm happy to report, though, that as a very welcome side-effect there were no flare-ups at all with the last batch of burgers I did. Everything else about the cook was the same. I made 1/3 lb. 80/20 burgers, smoked at 250F until an internal temp of 130F, pulled off while I turned the SF up to 400F, then seared and flipped until done. The only difference this time was the sear part of the cook was done on the cast iron grate on the right side. Not a lick of fire made its way through the grates. So they certainly get my seal of approval for anyone that does a lot of high-temp cooking.
