Guide to fire plates / grill plates / grill ring
- Material properties
- Advantage over grill grate
- Choose fuel
- Combine grill plate with fire pit
- Help my plate is warping
- Burning in a grill plate
- Care of a fire plate
Why do we use V2A stainless steel?
Even though simple, rusting structural steel is mainly used for this purpose, we have chosen pure stainless steel for our high-quality grill plates. A purchase for life, without rust, without compromise. Also, the choice of material is not entirely unimportant for the quality-conscious buyer. For example, if you use a grill made of high-quality stainless steel, you cannot avoid a stainless steel grill plate. Because a simple grill plate made of mild steel could "pin" the expensive grill with its grate.
Advantage to the grill plate
The grill plate often offers you better temperature zones than a grate (if the right size is chosen). At the same time, you have no toxic gases and vapors directly above the grilled food, nor any caused by food juices dripping into it as with a grill grate. Fat fire under the grill food is therefore impossible. On the grill plate there is also room for rather tender or thin grilled food which cannot fall in through a grate. Here you can cook your side dishes directly. Fried potatoes, onions or other vegetables are no problem. Since these do not cook with the meat in their own juice, the fine roasting aromas of the melanoidins can develop here. This gives the special taste.
Wood or coal
A fire plate can be operated with wood as well as charcoal or coal briquettes. With wood, however, they reach much faster and also higher temperatures. Who does not like the flying sparks from the middle opening decides better for coal briquettes. Here, however, the fireplace must be filled very well so that the plate can come up to temperature. However, both can also be skillfully combined. Also thus one gets the desired temperature zones. Try them once an outer ring of barbecue briquettes and let the fire blaze only in the middle.......
Grill plate with fire bowl
Most fire bowls have the disadvantage that they have no ventilation slots. We have thought ahead here. You get our models each with a small opening in the middle, which neatly drives the chimney effect. In addition to the under ventilation from the outside, you get with us with each fire plate the associated spacers. These are essential to allow the wood the necessary air supply. If you still want to do something good for the air supply, take relatively small split wood. This way you benefit from the air pockets in the firewood pile.
By the way, with our grill plates you not only get the support irons, but also the stylish grill plate/grill insert for the opening in the middle. A wonderful trivet that can also give you a nice branding. At the same time, the delicious sausage does not roll to them in the fire.
The plate curves
This is good and wanted This ensures that liquids can run off. In this way, the grilled food does not stew on the fire plate, it is roasted. Therefore, always turn the fire plate so that the slope is aligned with the center of the plate. Then simply use a spatula to push excess juices and leftovers into the open fire in the center. This is also a great place to add wood, which is why we have made sure that the hole in our fire plates is a comfortable size.
Always useful
Have fireproof gloves, tongs and a spatula ready for the barbecue. Stainless steel trowels also do a good job.
What to consider when burning in a fire plate?
When heating for the first time, please check which side is up or down. Then burn in the fire plate before using it for the first time. This prevents the food from burning and makes future cleaning easier. Inferior fire plates are also protected from rust in this process. However, this is not necessary with our grill plate made of V2A stainless steel. You can burn in the fire plate only with highly heatable vegetable oil or also a mixture of vegetable oil, potatoes and salt. There are many possibilities. First clean the grill plate with a damp cloth and then heat the grill plate slowly but thoroughly. Now brush the strongly heated plate repeatedly with an oil-soaked cloth at very high heat. The desired patina will gradually form. You can also do this process additionally with potato slices with salt. The potatoes and the oil are simply burned here. Take up to 1.5 hours for this process to achieve an optimal result and repeat the process 5-6 times. Let the plate cool down afterwards and clean it roughly from combustion residues. for optimal grilling pleasure, you can lightly moisten the grill plate with vegetable oil during further use. The grill ring will require less grease each time it is grilled until the patina has fully matured.
Care, cleaning and storage
Cleaning the grill ring is kept simple. Cleaning with detergents is not appropriate to preserve the patina and let it grow from time to time
Simply push the coarse residues into the open fire with a spatula and wipe with a kitchen cloth. Done. Precipitation cannot harm the fire plate. Nevertheless, dry storage is recommended. The grooves on the edge are best suited to hang you on the wall on a nail.
